Specific blend of chips
for a complex, vanilla result
- Specific recipe of toasted chips developed for vinification and aging by the Pronekar R&D team.
- Oak, vanilla, lactone, creamy notes with respect of the fruit profile.
- Sweetness and volume on the palate.
OBJECTIVE: Complex, vanilla oak profile, respecting the fruit. Volume and sweetness on the palate.
Blend of French oak and American oak
Blend of toasts
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 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.
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 delicate, elegant white wine, aiming for oak complexity and volume on the palate while respecting the fruit profile: 1 g/l (0.008 lbs/gal) at the start of primary fermentation.
On mature, balanced red wines, aiming for a vanilla, complex oak profile, with respect of the fruit, and with sweetness and volume on the palate: 2.5 g/l (0.020 lbs/gal) at the start of malolactic fermentation or during aging.
ProductNektar Dolce VanillaDose2,2 g/lOak contactAgingTime of contact6 weeksVarietalTempranilloVintage2013Geographic areaSpain