Staves

Nektar Excellence

Selection of tight grain
Aging with elegance and softness

  • Properties
    • French oak staves tight grain selection – size of grain < 2.5 mm (0.01”).
    • Complexity and aromatic elegance.
    • Elegance of tannins and sweetness on the palate.

    OBJECTIVE: Fine and elegant oak profiles.

  • Technical characteristics
    French oak
    +/- 200 g (0.44 lbs)
    0.105 m2 (1.12 sq ft)
    Light, Medium, Medium Plus
    Carton box of 100 staves, pallet of 25 boxes
  • Guidelines for use

    OPTIMAL PERIOD FOR STARTING CONTACT

    – White wines:

    From start of primary fermentation to obtain a well-integrated oak profile and respect the profile of the fruit.

    – Red wines:

    Before malolactic fermentation to obtain a more complex aromatic profile and maximum integration of the tannic structure, or at the beginning of aging.

    RECOMMENDED AGING TEMPERATURE

    15°C (60°F) minimum with strict monitoring of microbiological conditions.

    SET UP

    It is recommended that the staves be attached halfway up the tank, using food-grade binding straps, or to stack them on stainless steel rods.

    RECOMMENDED TIME OF CONTACT

    Minimum 4 months, to be monitored by tasting.

  • Recommended dose rates
    0.5 to 1.0 stave/hl
    1.0 to 2.0 staves/hl
    1.0 to 2.0 staves/hl
    2.0 to 4.0 staves/hl
    2.0 to 3.0 staves/hl
    2.0 to 4.0 staves/hl
  • Practical examples of use

    On concentrated white varietals at optimal maturity (Sauvignon Blanc, Sauvignon Gris, Verdejo), aiming for an elegant and complex oak profile similar to that obtained with traditional aging: 2 staves/hl (0.08 sq ft/gal), 1/3 light toast, 1/3 medium toast, 1/3 medium plus toast at the beginning of primary fermentation. Be careful not to overdose, especially in the case of the light toast to avoid breaking down the varietal aromas.

    On structured and concentrated Merlot, aiming for an intense oak profile with softness and elegance: 3 staves/hl (0.12 sq ft/gal), 50% medium toast, 50% medium plus toast at the start of malolactic fermentation or at the beginning of aging.

  • Test results
    0 0.5 1 1.5 2 2.5 3 Fruit on nose Vanilla / Coconut Spicy Toasted Fruit on palate Persistency Structure Oak integration Nektar Excellence Medium toast Nektar Excellence Medium toast;
    Product
    Nektar Excellence Medium toast
    Dose
    3,0 stv/hL
    Oak contact
    Aging
    Time of contact
    4,5 months
    Varietal
    Merlot
    Vintage
    2007
    Geographic area
    Italy
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