The wide range of AURUM oak products is made from barrels destined for cooperage. The use of the various shapes depends on the winery's operations and the winemaker's criteria for the fermentation and aging of white, rosé and red wines. The larger the size of the range, the slower the kinetics of contribution to the wine, but the longer the contact time required. It should be borne in mind that each product has an optimum period of use, adapted to the different uses, whether during fermentation, aging or final refinement of the wine, as shown in our technical data sheets.

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The drying of the wood boards from which the entire Aurum oak range is obtained, is done in the open air for a minimum period of 24 months, using our stacking technique that facilitates the circulation of water and air. We do not carry out physical, chemical or enzymatic treatments during the drying process that could alter the composition of the wood.

The natural washing out of green tannins means that the tannin load provided contributes positively to the wine in any application. From the use of natural oak at harvest, which helps to precipitate the protein fraction of the grapes and prevents the precipitation of the tannins ripened in the vineyard, to the application in the refinement phase during ageing, Aurum oak helps to improve the structure and taste sensations of the wine.

Through the choice of toasting, each product will transmit to the wine different aromatic and gustatory contributions that will define the wine's attributes. The volatile composition of the AURUM oak range is mainly generated during the toasting process, with the highest aromatic intensity being obtained in the products with the highest toasting. For naturally roasted products, the aromatic contribution is practically nil. While the aromatic richness increases with the level of roasting, the tannicity is significantly reduced in the more intense roasts, contributing to a greater extent to the contribution of sweet sensations.

The right knowledge of Aurum oak and the proper handling of its range of products are a noble and natural tool for the winemaker to get the most out of each vintage.