Thanks to rigorous, controlled production, our range of oak chips for winemaking offers significant benefits for enhancing the balance and complexity of wines.
1. Flexibility, sweetness, fatness and roundness in the mouth, thanks to the release of a number of compounds during toasting.
2. Volume and structure in the mouth, thanks to oak tannins and macromolecular compounds in the wood.
3. Aromatic complexity with a wider spectrum of aromas (varietal fruitiness, vanilla, spices, coconut, almond, dry fruits, mocha, toasted and smoky notes) thanks to the extractable compounds expressed during different toasts.
Martin Vialatte solutions
Harvests with ripeness prob-lems. Formula which highlights the fruit while providing volume on the palate and correcting the herbaceous character of green tannins.
Aroma developer which develops the wine fruit while providing roundness and mouth volume.
To optimize the richness and taste balance of wines. Oak with a strong medium toast . This specific process and the selection of woods contribute to bring caramel, white chocolate, very soft notes into the wine.
Extra-high long toast. Very intense coffee and roasted notes.
Medium toast partially heated to high temperatures.
To optimize the richness and taste balance of wines. A blend of several types of toasted and untoasted wood, to obtain mellow, harmonious woodiness.
To accompany aging of fine wines French oak with a specific long toast that contributes to the sensation of sweetness and volume in the mouth.
To optimize slow, continuous dissemination of the oak’s complexity, with good aroma stability and color of wines over time. French oak with a medium toast. It provides vanilla and fruity aromas of great finesse, while giving wines great sweetness.