French oak
+/- 400 g (0.88 lbs)
0.150 m2 (1.63 sq ft)
Light, Medium, Medium Plus
Carton box of 40 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 to respect the expression of the fruit.

– Red wines:

Before malolactic fermentation to obtain a more complex aromatic profile and maximum integration of the tannic structure.

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 6 months, to be monitored by tasting.

On rich white varietals such as Chardonnay, aiming for a powerful, full-bodied oak profile: 2 staves/hl (0.12 sq ft/gal), 2/3 medium toast, 1/3 medium plus toast at the start of primary fermentation.

On mature, concentrated red varietals such as Syrah, aiming for a complex oak profile which respects the fruit with volume and power on the palate: 2 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.