oak ageing alternatives Enartis USA Eglantine Chauffour, Technical Winemaker

OAK AGEING Why do we aged in oak? Ellagic tannins Oxygen Polysaccharides Aromas Oxygen Concentration Oak extractable compounds = 5-10 % depending the wood Oak polyphenols = ellagic tannins => bitter/ast With O2, becomes softer, polymerisation Oak flavors Increase structure Increase complexity Color stability Developed aromas Soften structure Increase complexity Color stability

What are the different options? Barrels Mini-staves : INCANTO BARREL BOOST Chips : INCANTO CHIPS Oak tannins

How to decide what to use? Budget Objective wine style Timing Objective: targeted profile? What are we starting with?

Barrel alternatives Contact time Consistency in aromatic profile Cost/vintage $/gal $/hL New barrel 14 - 20 350 - 500 Neutral barrel 1.5 - 4 40 - 100 Oak Tannins (5 g/L) 0.5-1.5 4 Incanto Chips (3 g/L) 1 Incanto Chips (10 g/L~100 % new oak) 3.4 13 Incanto Barrel boost (25 % new oak) 1.5 40 + no microbial issues + trial setting possible – we control and know what will happen to the wine + Immediate 6 months years 4 weeks Contact time Consistency in aromatic profile

Consistency in aromatic profiles

Enartis incanto chips / barrel boost NATURAL CREAM VANILLA SPECIAL FRUIT CARAMEL TOFFEE DARK CHOCOLATE FRUITY ++++ VANILLA/COCONUT + +++++ ++ +++ CHOCOLATE SPICES STRUCTURE TREAT REDUCTION Oak aged 18-36 months

Enartis incanto N.c Soluble oak extract (ellagic tannins + polysaccharides + aromas) Why using it? - Precise dosage - High quality material - Better integration - Easy to use - No solids adsorption of color - No microbial contamination

structure enhancement Enartis oak tannins   Color stability Antioxidant Aroma cleanliness structure enhancement astringency softness aroma intensity TAN SLI ** ***** **** * TAN MAX NATURE *** TAN RICH TAN EXTRA TAN SUPEROAK TAN ELEVAGE TAN NAPA TAN COEUR DE CHENE TAN VANILLA TAN TOFFEE TAN DARK CHOCOLATE UNICO#1 *******

When to use what? Incanto N.C Incanto Chips Oak Tannins Fermentation Incanto N.C Incanto Chips Tank Ageing Oak Tannins Barrel Ageing Incanto Barrel Boost Before Bottling Oak tannins + Polysaccharides Fermentation =Mouthfeel, Color stability Tank Ageing = Aromas , Mouthfeel, Color stability Barrel Ageing =Boost barrel, Aromas, mouthfeel, Color stability Before Bottling = Aromas , Mouthfeel

Setting up a chips trial… Use a 1.5 L wine bag or 750 mL bottle Weigh the oak chips + insert in the wine bag/bottle Label: date, wine lot, oak chips name and dosage. DON’T FORGET THE CONTROL Fill the bag/bottle with wine. BE CAREFUL WITH OXYGEN INPUT Suggestion: add 5 ppm of SO2 at the filling Taste after 3-4 weeks

Control your wine profile Analysis Better understanding, adjustment for a consistent final product Oak alternatives Consistency and controlled Oak aroma profile Cost and time of maturation Micro-oxygenation Adapted to your style and base Time of maturation

Thank you for your attention Contact: eglantine.chauffour@enartis.com Thank you for your attention