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Anti-oxidative properties are ideal for use at the beginning of fermentation to regulate the oxi-reductive potential, complex the oxygen and prevent browning.

Gives a very mild oak aroma to the wines enhancing the mature fruit bouquet.

Simple extract of aged oak wood without any chemical treatment or heating.

Extracted from wood of Quercus robur (English Oak) and petraea (Oak).

For white and rosé wines where a strong wood note could be unpleasant.

Application: Exceptional for micro-oxygenation, especially in wines where it is necessary to maintain the varietal fruit notes.

Packaging: 1 kg packet.

Recommended Dosage: 0.1 – 0.5 lb/1,000 gal. 2 – 6 g/hL.