... for Canada

Link to Linked In Link to Facebook
Pronektar oak staves for wine

Introduction

Chips & Granulates

Staves

Blocks & Sticks

STAVES: NEKTAR EXTREME

TOTAL CONTROL OF OAK PROFILE, THANKS TO THE OAKSCAN® SELECTION

vanilla and spices
 

RECOMMENDATIONS FOR USE

Optimal period for starting contact

Recommended aging Temperature

15°C (60°F) minimum with strict monitoring of microbiological conditions.

Set Up

It is recommended that the staves be attached halfway up the tank, using food-grade binding straps, or to stack them on stainless steel rods.

Nektar Staves set up

Recommended Time of contact

Minimum 4 months, to be monitored by tasting

 


NEKTAR EXTREME DELICAT

Objective : discreet oak profile with respect of fruit, contribution of sweetness without too much structure

TASTING RESULTS

Staves Extreme Delicat Graph

Results of trials carried out on a blend of Merlot / Cabernet Sauvignon, using Extreme Delicat with a dose rate of 3,2 staves/hL.

COMMENTS:
Enhancement of aromatic profile with lactone, vanilla and spicy notes. Mouth improvement, with increase of roundness, structure and fullness. Improvement of persistency.

 

NEKTAR EXTREME COMPLEXE

Objective : balanced, complex oak profile, even when used by itself.

TASTING RESULTS

Staves Extreme Complexe Graph

Results of trials carried out on a blend of Merlot / Cabernet Sauvignon, using Extreme Delicat with a dose rate of 3,2 staves/hL.

COMMENTS:
Clear aromatic impact on complexity, vanilla, spicy and toasted notes. Important mouth improvement, with increase of structure, fullness and persistency

 

NEKTAR EXTREME INTENSE

Objective : typical, intense oak profile, and excellent blending tool.

TASTING RESULTS

Staves Extreme Intense Graph

Results of trials carried out on a blend of Merlot / Cabernet Sauvignon, using Extreme Delicat with a dose rate of 3,2 staves/hL.

COMMENTS:
Strong aromatic impact, mainly on toasted, roasted and spicy notes. Important impact on structure, fullness and roundness.

 

THE PRONEKTAR® "SAVOIR FAIRE"

The products in the Pronektar® Staves range are made from oak wood coming from stave mills in partnership with Tonnellerie Radoux. The selected wood is the type used for barrel making and is free of sapwood and bark.
The oak (Quercus petraea and Quercus robur for French Oak ; Quercus alba for American Oak), undergoes a natural seasoning process for up to 24 months before being transformed.

The staves are then toasted using an exclusive thermal process and savoir faire developed by Pronektar®.

Selection of staves

By applying the near infrared based OAKSCAN® technology used and proven effective by Tonnellerie RADOUX, Pronektar is now able to classify STAVES by their polyphenolic richness via the Stave Polyphenolic Index. Since 2008 various trials carried out by Pronektar’s R & D department have confirmed the influence of polyphenol levels in oak as well as their relationship to the aromatic and structural profile of wines.