Oak Extracts – Wood applied with precision
Technical solutions to introduce the aromatic and structural components of oak in a controlled, repeatable way, adapted to the goal of the project — in spirits or in wines.
When it makes sense to apply them
The range answers concrete technical needs: greater control of wood impact, more consistency between productions, reduced reliance on the barrel alone, support for projects with short windows, and fine-tuning of the profile before bottling. It can be used alongside barrels — to complement and adjust — or in technical contexts without barrels, depending on the style of the product.
For Spirits
BRANDY — Vanilla, fresh oak, soft tannins
Liquid extract with a profile of vanilla, fresh wood and soft, unctuous tannins. Contributes 30 g/L of polyphenols, 100 g/L of tannins and 50 mg/L of vanillin. Suited to maturation, adding aromatic roundness and removing harsh notes from the spirit.
SWEET — Oak, vanillin, mocha and almond
Liquid extract with notes of oak, vanilla, almond, softness and mocha. High vanillin concentration (200 mg/L), with restrained tannins (30 g/L). Works well in maturation when the goal is more aromatic sweetness and a rounder profile.
INTENSE — Coffee, cocoa, spice, dense tannins
Powder extract with a profile that is intense and smooth at once: coffee, dark chocolate, vanilla, coconut and spice. 300 g/kg of tannins, 2,000 mg/kg of vanillin. Built from Quercus petraea, for denser textures and marked aromatic intensity.
BBN — Accelerated ageing, classic profile
Powder extract with notes of coffee, cocoa, vanilla, coconut and spice. 350 g/kg of tannins and 2,800 mg/kg of vanillin, from Quercus alba. Suited to accelerated ageing and a clear wood contribution in the spirit.
For Wines
VFR — Colour fixation and tannic structure
Powder extract with a profile of coffee, cocoa, spice and intense tannins. 800 g/kg of tannins. Works well in fixing colour in reds, with a clear gain in aromatic complexity, structure, roundness and clarity.
INTENSE DUO — Fine tannins with yeast protein
A combination of oak tannins and high molecular weight yeast proteins. 310 g/kg of tannins, from Quercus petraea. Suited to projects seeking texture, aromatic intensity, fine tannins and a gain in stability and mouthfeel at the same time.
VF — Structure and depth in winemaking
Powder extract with a profile of vanilla, coconut and soft tannins. 650 g/kg of tannins. Applied during winemaking to reinforce the structure and depth of the final wine.
VF DUO — Protection and balance in demanding harvests
The same aromatic profile as VF — vanilla, coconut, soft tannins — now with protection extended to the must. Applied during winemaking to harvests with insufficient ripeness, it protects whites, reds and rosés, and improves structure, roundness, aromatic clarity and freshness. From Quercus robur.
How to choose the right extract?
The choice starts from the product and the sensory goal
For spirits, the decision depends on the type of evolution sought — more aromatic sweetness, more tannic density, or accelerated ageing. For wines, it depends on when it is applied and what you are after: colour fixation, tannic structure, must protection, or aromatic complement.
Technical information available per product
Every reference has a technical data sheet with organoleptic profile, recommended doses and application guidance. We always recommend technical validation per batch and per goal before settling on industrial application.
