Aroneo Intense - aromatic wood chips - intense aromas of spices, almonds, licorice, cocoa and toffee.
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They gently increase the aromaticity of wine and increase its power.
They can be used during fermentation and aging of wine.
The recommended dosage is from 0.5 to 3 g per 1L and should be individually selected in terms of the fruit used, the type of wine and the desired end result.
Larger doses of flakes can be used for red, aging wines and smaller doses for white or rosé wines.
The contact time of the petals with the wine is 3 to 4 weeks, which is sufficient time to allow the optimal extraction of aromas and tannins.
Extending the contact of petals with wine to 6-8 weeks will change the structure of the wine.
The dosage and the time of contact with the wine should be selected according to the wine produced by individual tests.