PROTOCOLS
Lack of ripeness, mildew and Botrytis solutions
With extreme weather conditions and rain events, wineries may experience disease pressure as well as diluted grapes lacking phenolic maturity.
Boisé have a range of oak chips, staves an inserts that will provide precise and repeatable results for your wine.
Call us on 03 9555 5500 or email our in house Oak Alternative specialist pierre@grapeworks.com.au
As a global leader in the design and production of innovative alternatives, Boisé brings the very best of what oak can offer to wine ageing.
OBJECTIVE
Decrease the greenness and pyrazic aspect of the wine.
Oak chips from Boisé may help correct the wine. Vanilla profiles are very efficient to hide greenness, vegetal and pyrazine notes. An addition during AF enables to decrease vegetal character without bringing vanilla notes.
DC180:
Brings aromas of vanilla pod with a lot of sweetness in the mouth that will cover dry harsh tannins.
SC180XL:
Pastry & vanilla aromas, brioche, beginning in the with high sweetness and finishing with structure.
A good tool for wines with low concentration and lack of structure.
BF (Bois Frais):
Rich in lactones it intensifies the fruity expression of wines. It will bring volume, weight, and structure in mouth.
SC100:
Brings volume to the mid-palate and some structure in finish, increases slightly the ripeness of the fruit without oaky notes.
OBJECTIVE
Due to mildew or Botrytis – The need to increase fruit and structure.
We advise to act early, during AF. An association of P310 (notes slightly smoked) with a reference untoasted as BFP will enables to increase volume very quickly.
DC180:
Brings aromas of vanilla pod with a lot of sweetness in the mouth that will cover dry harsh tannins.
SC180XL:
Pastry & vanilla aromas, brioche, beginning in the with high sweetness and finishing with structure.
A good tool for wines with low concentration and lack of structure.
BF (Bois Frais):
Rich in lactones it intensifies the fruity expression of wines. It will bring volume, weight, and structure in mouth.
SC100:
Brings volume to the mid-palate and some structure in finish, increases slightly the ripeness of the fruit without oaky notes.