Welcome to the next level in Ultra-Premium Craft Wine Making. Oak’s natural flavors and aromas provide a unique depth and complexity to wines that are aged in oak barrels. It is a process that simply cannot be replicated with alternatives. It offers three major contributions to wine.
1. It adds flavor compounds–including aromas of vanilla, clove, smoke, and coconut.
2. It allows the slow ingress of oxygen–a process which makes wine taste smoother and less astringent.
3. It provides a suitable environment for certain metabolic reactions to occur (specifically Malolactic Fermentation)–which makes wines taste creamier, richer in texture, and fuller flavour profile.
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