Specific blend of chips for
an intense and roasted result
- Specific recipe of toasted chips developed for vinification and aging by Pronektar’s R&D team.
- Roasted, dark chocolate, grilled oak notes.
- Power and volume on the palate.
OBJECTIVE: Toasted oak profile, power on the palate, aiming for intense oak profiles.
10 kg (22 lbs) bag with mesh bag, carton box of 2 x 10 kg, pallet of 24 boxes
Guidelines for use
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:
Before malolactic fermentation for a more complex aromatic profile and a maximum integration of the tannic structure or right at the start of aging.
RECOMMENDED AGING TEMPERATURE
15°C (60°F) minimum with strict monitoring of microbiological conditions.
It is recommended that the bags be attached halfway up the tank, using food-grade binding straps.
RECOMMENDED TIME OF CONTACT
Minimum 1 month, to be monitored by tasting.
Recommended dose rates
Practical examples of use
On mature, concentrated Mediterranean varietals (such as Tempranillo, Sangiovese), to enhance the dark fruit, bring power and chocolate and slightly roasted notes: 2 g/l (0.016 lbs/gal) at the start of malolactic fermentation or during aging.
On brandy, aiming for dark chocolate, roasted notes: 5 g/l (0.040 lbs/gal) during aging.
ProductNektar Dolce MokaDose2,2 g/lOak contactAgingTime of contact6 weeksVarietalTempranilloVintage2013Geographic areaSpain