French oak or American oak
Medium, Medium plus
10 kg (22 lbs) bag (with mesh bag for chips only ), carton box of 2 x 10 kg, pallet of 24 boxes

OPTIMAL PERIOD FOR STARTING CONTACT

– White wines:

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

– Red wines:

While putting the harvested grapes in tank for granulates. Chips, before malolactic fermentation for a more complex aromatic profile and a maximum integration of the tannic structure, or at beginning of aging.

RECOMMENDED AGING TEMPERATURE

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

SET UP

It is recommended that the bags be attached halfway up the tank, using food-grade binding straps.

RECOMMENDED TIME OF CONTACT

Minimum 2 weeks for granulates, minimum 1 month for chips, to be monitored by tasting.

On quick-turnover Sauvignon Blanc, aiming for an aromatic, generous oak profile: Chips 1.5 g/l (0.012 lbs/gal), 2/3 American oak medium toast and 1/3 French oak medium plus toast at the start of primary fermentation.

On quick-turnover, smooth and fruity red wine, aiming for an improvement of the aromas and taste when preparing to bottle: Chips 2 g/l (0.016 lbs/gal), 1/3 French oak medium toast, 1/3 French oak medium plus toast, 1/3 American oak medium toast, 2 to 3 months before bottling.