BOISÉLEVAGE Full Body/V

Wine production technologies and the needs of consumers all over the world pointed out that one of the most important aspects is the wood toasting, which strictly influences taste because of the odorous and gustative compounds which are released during the refining stage. The utilization of chips spread in the 80’ and clearly showed the positive incidence on the treated wines. A further evolution has come from the controlled utilization of oxygen; this enabled to change oenology, as some subtractive technologies were substituted with the integrated utilization of oxygen and wood.