Chips and dominoes made of Iberian oak (Quercus pyrenaica). Their fine grain, high porosity, permeability and chemical composition make them ideal for use in wine-making.

They enhance the wine’s organoleptic properties by transferring interesting compounds in the aroma and flavour phase.

Untoasted oak is characterized by high concentrations of ellagitannin, a well-regarded natural antioxidant. Toasting produces volatile compounds widely valued in winemaking. The use of Spirit NATURE, Spirit STRUCTURE and Spirit ELEGANCE made from Quercus pyrenaica prunings, contributes to sustainable management of the Iberian peninsula’s oak forests.


Medium-toasted, it enhances the wine’s spice profile due to the increase in eugenol content and encourages the emergence of subtle lactone-derived vanilla and coconut aromas. It enhances complexity in the nose and produces a much more structured mouthfeel.

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