Staves

Nektar Extrême Délicat

Total control of oak profile
thanks to the Oakscan® selection

  • Properties
    • Oakscan® selection: low tannin content.
    • Discreet and delicate aromatic contribution, vanilla, floral and sweet spices notes, respect of fruit.
    • Not too much structure on the palate, sweetness and roundness.

    OBJECTIVE: Discreet oak profile with respect of fruit, contribution of sweetness without too much structure.

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

    OPTIMAL PERIOD FOR STARTING CONTACT

    – White wines:

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

    – Red wines:

    Before malolactic fermentation for a more complex aromatic profile and optimal 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
    2.0 to 3.0 staves/hl
    2.0 to 4.0 staves/hl
    2.0 to 4.0 staves/hl
    not recommended
  • Practical examples of use

    On fresh white grape varieties with a varietal profile such as Sauvignon Blanc, aiming for a very discreet oak profile, respect of the fruit, complexity and minerality: 1 stave/hl (0.04 sq ft/gal), 80% Extrême Délicat, 20% Extrême Intense at the start of primary fermentation.

    On mature and exotic white grape varietals such as Sauvignon Blanc, Sauvignon Gris, Verdejo, for a generous and complex oak profile, with volume and persistency on the palate: 1.5 stave/hl (0.06 sq ft/gal), 2/3 Extrême Délicat, 1/3 Extrême Complexe at the start of primary fermentation.

    On Merlot with a fresh fruit profile, soft and fruity, aiming for additional sweetness and complexity: 2 staves/hl (0.08 sq ft/gal), 2/3 Extrême Délicat, 1/3 Extrême Complexe at start of malolactic fermentation or at beginning of aging.

    On powerful and concentrated Cabernet Sauvignon, aiming for oak profile which will optimize the varietal aromatic profile and bring sweetness and power on the palate: 3 staves/hl (0.12 sq ft/gal), 1/3 Extrême Délicat, 2/3 Extrême Intense at start of malolactic fermentation or at beginning of aging.

    On brandy, aiming for complexity and aromatic strength, chocolate and roasted notes, power and volume on the palate: 3 staves/hl (0.12 sq ft/gal), 50% Extrême Complexe, 50% Extrême Intense during aging.

  • Test results
    0 0.5 1 1.5 2 2.5 3 3.5 4 Fruit on nose Oak perception on nose Vanilla Spicy Toasted Fruit on palate Structure Oak integration Persistency Nektar Extrême Délicat Control;
    Product
    Nektar Extreme Délicat
    Dose
    3.2 stv/hl
    Varietal
    Merlot - Cabernet Sauvignon blend
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