WINEMAKERS ACHIEVE YOUR DESIRED NEW BARREL IMPACT
Oak Protocol for Soft Light Red For Early Release
1. Fermentation, for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (light, medium or medium plus chips) or French Oak house toast Flour
2. Aging
- French Medium oak if the wine lacks structure
- French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
3. Pre-bottling “dress-up”
- If aromatic enhancement is necessary, Oak Cubes (% new barrel intensity) or Chips (1-3 g/l) of desired flavor profile are suggested
- Light and medium toast levels to be avoided as they increase the amount of tannins and their perception
- Ideally at least 8 weeks of contact should be allowed (could be less for cubes)
Oak Protocol for Reserve Red Wine
1. Fermentation, for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. For 12-24 Months
- Aging in barrels: inserts, Chain of Oak in French Medium, French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tanks Staves, Fan Innerstave, Bag of Block in desired flavor profiles
- Mimicking new barrel impact – Innerstave Revere Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”
- If aromatic enhancement is necessary, Oak Cubes (% nbi) or chips (1-3 g/l) of desired flavor profile are suggestible
- Ideally at least 8 weeks of contact should be allowed (could be less for cubes)
Oak Protocol for Chardonnay Early Release
1. Fermentation and aging on lees
- 1-3 g/l untoasted Chips (optional)
- Oak Cubes, Fans of other formats (%nbi) or Chips in desired flavor profiles
2. Aging
- Oak Cubes (%nbi) or 3-5 g/l Oak Chips – a choice of or a combination of French Medium, French Medium Plus, American Medium Plus or a desired flavor profile or mixture
3. Pre-bottling “dress-up”
Oak Protocol for Reserve Chardonnay
1. Fermentation in neutral barrels
- Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
- Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
2. Aging
- Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
- Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”
Oak Protocol for Rhone Varieties, Petite Syrah
1. Fermentation for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. Aging
- Aging in barrels: Barrel Inserts, Chain of Oak in French Medium, French Medium Plus , French Medium Plus Plus, American Medium, American Medium Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block in desired flavor profiles
- Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
- French Medium Plus Plus specifically suitable for enhancing the fruit characteristics of Syrah and Petite Syrah, with addition rate 10-30% new barrel intensity
3. Pre-bottling “dress-up”
Oak Protocol for Pinot Noir
1. Fermentation for color enhancement and stabilization
- 1-3 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. Aging
- Aging in barrels: Barrel Inserts, Chain of Oak in French Light, French Medium, French Medium Plus or French Medium Plus Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block or Cubes in desired flavor profiles (%nbi)
- French Light toast is specifically suitable for enhancing the fruit characteristics of Pinot Noir, with addition rate 15-30 % new barrel intensity
- French Medium Plus Plus toast is specifically well suited for enhancing stone fruit aromatics, with addition rates 3-5 % new barrel intensity
- Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”

We invite you to contact one of our oak infusion specialist to learn more about Innerstave