Usage
|Chips|

Immerger le filet infusion dans la cuve de vin à traiter. Homogénéiser la cuve à l’abri de l’air pour brasser le vin et favoriser l’extraction des composés du bois.

Contact duration: 

  • During fermentation, a period of approximately ten days is required to allow for optimal extraction of the aromatic compounds from the wood.
  • In ageing, a contact time of 1 to 3 months is recommended to ensure that the wood is properly integrated into the wine.

Recommended dosage: 

 Untoasted

Incorporation time: Alcoholic fermentation

Dosages:

  • White & Rosé: 0.3 to 0.6g/L
  • Red: 1 to 3 g/L

Light

Incorporation time: Alcoholic fermentation & Ageing

Dosages:

  • White & Rosé: 0.3 to 2g/L
  • Red: 1 to 4 g/L

Medium

 Medium +


Storage: 
CHIPS bags should be stored in their original packaging in a dry, odor-free warehouse before use.