Tank Options

AROMOAK offers a variety of different formats for tank aging based on the amount of time you plan to spend on oak. Chips are the fastest and can provide impact in as little as 1 week. Segments are useful in the 1-6 month window. Staves integrate best with 3+ months contact time.

Why:Hyper-effective when applied to musts and fermentations, Oak Chips are used for locking color, corrections and flashing. Minimum contact: three weeks.

What: VINEA Aromoak produces the highest quality oak chips available to winemakers. All wood for oak chips is sourced from Center of France forests aged for 36 months. Chips are sized to be transferred via must pump.

How to use: Add Vinea Oak Chips at the crusher directly to your bins before dumping or pumping must in to your fermentation tank at a rate of 4 lb/ton of grapes.

For pre-bottling touch up, do bench trials of Vinea Ceramic toasted oak chips at rates of 1-5 g/L to find desired balance. These can be added directly to your tank in nylon immersion bags.

Why: Cut from toasted full length staves, Aromoak Segments represent an excellent solution for winemakers looking for premium French Oak expression, mouthfeel, and length for wine lots with short to medium aging period (minimum three months exposure).

How to use: VINEA Segments are a versatile oak treatment packaged in a 22lb / 10kg food grade nylon immersion sack. These immersion sacks can be placed in a tank prior to filling either by chaining to inside hooks or just placing them on the bottom of the tank. Typical dosage rates are 20-60% new barrel equivalent calculated with .14lbs/gallon = 100%. The 22lb bag is 100% new barrel equivalent in 156 gallons. They can be rinsed and reused with decreasing oak influence after each use.

Why: Aromoak Tank Fans offer winemakers looking for premium French Oak expression an easy to use application for large volumes of wines aged in stainless steel tanks or polymer cubes. Production starts with selecting 36 month naturally dried oak from center of France forests; Jupilles, Loche, Bercé and Chatearoux. Source wood for Tank Staves and Fans are milled to precise dimensions, allowing maximum wine penetration and extraction of desired compounds within the oak.

An excellent solution for wines requiring medium to long term maturation. “The bigger piece of wood the better...”Winemakers employ Aromoak Tank Fans to achieve harmonized flavor and extraction from their oak. A larger piece of wood will extract more slowly (minimum contact time five months) than smaller applications. Slower extraction develops layers of flavors and integrated tannin structure. Your resulting wine will display notable elegance, finesse and structure.

How to use: Tank Fans are packaged with the staves connected by nylon food grade zip ties. Multiple stave packs can be connected together using a chain and attached to hooks on the inside of the tank or placed on the bottom of the tank with a weight attached prior to filling. If they are not tied or weighted down they tend to float up to the top of the tank. Typical dosage rates are 20-60% new barrel equivalent with one pack of 17 staves providing 100% new barrel equivalent in 90 gallons.