French oak or American oak
Extended Light, Medium, Medium Plus (French oak), Specific (American oak)
5 kg (11 lbs) mesh bag, carton box of 4 x 5 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:

At start of primary fermentation to obtain maximum respect of the fruit profile or before malolactic fermentation for a more complex aromatic profile. In both cases maximum integration of the tannic structure will be obtained.

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 3 months, to be monitored by tasting.

On white grape varietals such as Sauvignon Blanc or Verdejo, balanced and at optimal maturity, aiming for a complex oak profile, freshness, volume, persistency and minerality: 2 g/l (0.016 lbs/gal), 30% light toast, 50% medium toast, 20% medium plus toast at the start of primary fermentation.

On a blend of mature and concentrated Merlot-Cabernet, aiming for a complex and balanced oak profile, volume, power and persistency: 4 g/l (0.032 lbs/gal), 20 % light toast, 50% medium toast, 30% medium plus toast at the start of malolactic fermentation or at beginning of aging.