French oak
+/- 200 g (0.44 lbs)
0.105 m2 (1.12 sq ft)
Light, Medium, Medium Plus
Carton box of 100 staves, pallet of 25 boxes

OPTIMAL PERIOD FOR STARTING CONTACT

– White wines:

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

– Red wines:

Before malolactic fermentation to obtain a more complex aromatic profile and maximum 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.

On concentrated white varietals at optimal maturity (Sauvignon Blanc, Sauvignon Gris, Verdejo), aiming for an elegant and complex oak profile similar to that obtained with traditional aging: 2 staves/hl (0.08 sq ft/gal), 1/3 light toast, 1/3 medium toast, 1/3 medium plus toast at the beginning of primary fermentation. Be careful not to overdose, especially in the case of the light toast to avoid breaking down the varietal aromas.

On structured and concentrated Merlot, aiming for an intense oak profile with softness and elegance: 3 staves/hl (0.12 sq ft/gal), 50% medium toast, 50% medium plus toast at the start of malolactic fermentation or at the beginning of aging.