Granulates & Chips

Nektar Fresh

Enological tool for vinification
Fresh granulates with concentrated tannic content

  • Properties
    • 100% untoasted French oak granulates for vinification.
    • Barrel quality oak, natural aging in the wood yard, Oakscan® selection of wood with high content of ellagitannins, dehydrated before packing. Unique product on the market, highly concentrated.
    • Enhances the fruit character and softens the vegetal characteristics without adding any oak aroma. Brings structure, volume, sweetness. Early stabilization of the color, protection against oxidation.

    OBJECTIVE: Bring structure and sweetness, stabilize the color and protect the must during vinification.

  • Technical characteristics
    French oak
    Dehydrated without toasting
    10 kg (22 lbs) bag without mesh bag, box pallet of 300 kg (660 lbs)
  • Guidelines for use


    – White wines:

    Just after the clarification of the must to obtain maximum protection of the freshness.

    – Red wines:

    While putting the harvested grapes in tank to benefit as quickly as possible from the protection against oxidation and stabilization of color.

    SET UP

    Use in mesh bags for white and rosé wines, and loose in the tank for red wines.


    Minimum 2 weeks, during the vinification period.

  • Recommended dose rates
    0.5 to 1.0 g/l
    1.0 to 1.5 g/l
    2.0 to 3.0 g/l
    3.0 to 4.0 g/l
    2.0 to 3.0 g/l
    not recommended
  • Practical examples of use

    On Sauvignon Blanc or Colombard varietals, aiming for volume and length on the palate: 0.5 g/l (0.004 lbs/gal) just after the clarification of the must. Be careful not to overdose to avoid breaking down the varietal aromas.

    On rich and structured Merlot, aiming for power and volume, with early stabilization of the color: 3 g/l (5 lbs/ton) while filling up the tank.

  • Test results
    0 0.5 1 1.5 2 2.5 3 3.5 Fruit on nose Vegetal Fruit on palate Sweetness Volume Astringency Bitterness Balance Persistency Nektar Fresh Control ;
    Nektar Fresh
    2 g/l
    Oak contact
    Maceration and fermentation
    Time of contact
    15 days
    Geographic area
    Bordeaux, France
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