Chips, dominoes and staves made of French oak (Quercus petraea and Quercus robur). Their fine grain, high porosity and permeability make them ideal for use in winemaking.

French oak contains high concentrations of spice and balsam aromatic compounds. It is also characterized by its high concentrations of eugenol (spice aromas) and maltol (roasted and caramel aromas).

Applying it to wine:

• Enhances aromatic complexity by transferring vanilla and spice aromas.

• Preserves the wine’s natural fruitiness due to its slow, gradual transfer of oak aromas.

• Creates a structured mouthfeel thanks to its ellagitannin content.

This oak’s slow component transfer makes it particularly suitable for medium- and long-duration treatments.


Medium-toasted French oak contains high concentrations of volatile compounds such as eugenol, guaiacol and isoeugenol, which give the wine black pepper, clove and liquorice aromas.

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