Composition: Medium to Heavy-Toasted French Oak
Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
Mouthfeel characteristics: Increased volume, structure, and tannins.
Dosage: 1-4 g/L in white vinification
1-6 g/L in red vinification
Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.
Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
Mouthfeel characteristics: Increased volume, structure, and tannins.
Dosage: 1-4 g/L in white vinification
1-6 g/L in red vinification
Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.