ŒNOSTAVE® - Agrosphere

ŒNOSTAVE®

SKU: 00-00011211
1134.00 1260.00 -10%
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ŒNOSTAVE® 18 mm 16 pcs - Medium
ŒNOSTAVE® 7 mm 40 pcs - Medium
ŒNOSTAVE® 7 mm 40 pcs - Medium+
ŒNOSTAVE® 18 mm 16 pcs - Medium+
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About this product

A wine-making stave designed to ensure the consistency of the identity which defines your wines.

A reliable tool for demanding winemakers.

 

WHICH WINE, OBJECTIVE, DOSAGE?

ŒNOSTAVE® THICKNESS IMPACT  ON MERLOT WINE

(13,5% vol, medium toast at 10g/L, 4 months of contact)

 

ŒNOSTAVE® 18mm (2 units/hl)

ŒNOSTAVE® 7mm (5 units/hl)

Sensorial

 

 

 

Subtle Oak Impact

 

Pronounced Oak Impact
  2-4 g/L mlf

6-8 g/L mlf

Mature and Contetrated Red Wines

4-6 g/L mlf 7-10 g/L mlf

Red Wines with Deficient Irrigation

Concentrated Press Wines

3-6 g/L mlf 8-10 g/L mlf
White Wines

 

2-5 g/L af 4-8 g/L af

 

TECHNICAL CHARACTERISTICS

Length: 950mm

Width: 50mm

Thickness: 7mm or 18mm

Average unit weight

7mm: 200g

18mm: 500g

 

Unit area contact

7mm: 0,109m²

18mm: 0,13m²

 

 

WHEN TO USE OENOSTAVE

redwinesRED WINES: as soon as alcoholic fermentation is complete, or once the wine has been clarified (the impact of the wood will be more direct). In order to prevent “coffee” aromas from becoming too powerful, we recommend using OENOSTAVE® after malolactic fermentation, once the wine has been racked and a sufficient dose of sulphites added.

 

 

 

 

whitewinesWHITE AND ROSÉ WINES: with the clarified must or immediately after alcoholic fermentation for a stronger vanilla influence.

 

 

 

 

NUMBER OF POSSIBLE USES

ŒNOSTAVE® 7mm: single use only

ŒNOSTAVE® 18mm: 2 uses possible.

 

A FEW RECOMMENDATIONS

  • SO2: the active SO2 concentration should be checked every two weeks during the first two months of contact with the wood.
  • Homogenization: wines from different vats should be mixed once or twice per week, with 10% of the total volume mixed each time. This allows you to keep your wines fresh and ensure better extraction of the oak compounds and a more uniform distribution of the oxygen provided by the naturally porous wood.
  • Lees and oxygenation: careful management of the lees and the oxygen supply is recommended in order to exploit the full potential of ŒNOSTAVE®.
  • Regular tasting: the balance of flavors is generally satisfactory after 4 months of contact with 7mm staves, and 6 months for 18mm staves. With some wines it is possible to achieve satisfactory results more rapidly: regular tasting allows you to manage contact times accordingly.
  •  

STORAGE CONDITIONS

ŒNOSTAVE® will retain its sensory properties indefinitely as long as the product remains in its original sealed PE-ALU packaging. After opening, it is possible to conserve ŒNOSTAVE® a year in its original PE-ALU packaging carefully closed.

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ŒNOSTAVE®