Single Chauffe Standard Blend
Complexity and Body in Mouth
Product description
The Single Chauffe product line consists of a spectrum of toasted woods. These different toast levels blended together produce a special complexity in the Single Chauffe Standard Blend.
Role in Color enhancement
The Single Chauffe Standard Blend simultaneously enhances red wine color by protecting, then stabilizing anthocyanins.
When employed during fermentation or in early elevage, resulting color is more intense and more stable.
Characteristic aromas and flavors
In fruit-forward wines, aromatic expression is enriched by notes derived from toasting.
These range from spice to nuts, roasted nuts, vanilla, coffee through to light smoke which characterizes the heaviest toast.
Effects on structural mouthfeel
It is above all the structure in the mouth that is reinforced. One observes amplification of volume in both reds and whites.
Winemaking applications
- Augmentation of volume and structure
- Enrichment of aromatic profil
Timing and rates of use
Depending on the desired objective :
- During alcoholic fermentation, or between alcoholic and malolactic fermentations.
- Occasional use for adjustments during post-malolactic elevage. According to the characteristics of the wine or must, doses vary from 0.25 g/l to 15 g/l.
- In whites, additions are recommended during alcoholic fermentation only.
