Specific blend of chips for an intense and roasted result
Properties
- Specific recipe of toasted chips developed for vinification and aging by Pronektar’s R&D team.
- Roasted, dark chocolate, grilled oak notes.
- Power and volume on the palate.
OBJECTIVE: Toasted oak profile, power on the palate, aiming for intense oak profiles.
Nektar Dolce Moka Oak Chips - French Oak
Specific
10 kg bag with infusion bag, 2 x 10 kg carton, 24 carton pallet
Guidelines for Use Nektar Dolce Moka Oak Chips
OPTIMAL PERIOD FOR STARTING CONTACT
– White wines:
From start of primary fermentation to obtain a well-integrated oak profile and to respect the profile of the fruit.
– Red wines:
Before malolactic fermentation for a more complex aromatic profile and a maximum integration of the tannic structure or right at the start of aging.
RECOMMENDED AGING TEMPERATURE
15°C (60°F) minimum with strict monitoring of microbiological conditions.
SET UP
It is recommended that the bags be attached halfway up the tank, using food-grade binding straps.
RECOMMENDED TIME OF CONTACT
Minimum 1 month, to be monitored by tasting.
Practical Examples of Use Nektar Dolce Moka Oak Chips
On mature, concentrated Mediterranean varietals (such as Tempranillo, Sangiovese), to enhance the dark fruit, bring power and chocolate and slightly roasted notes: 2 g/l (0.016 lbs/gal) at the start of malolactic fermentation or during aging.
On brandy, aiming for dark chocolate, roasted notes: 5 g/l (0.040 lbs/gal) during aging.
Nektar Dolce Moka Oak Chips
