Seguin Moreau vous propose des guides pratiques et conseils lors de la mise en service, l’entretien, le stockage et l'utilisation de produits oenologiques.
Although many cellar masters prefer ‘finished’ wines, sometimes all this requires is to extend the use of barrels in wineries
With a cylindrical shape specially designed to optimise perpendicular contact with the wood grain (as is also the case in a barrel), the dimensions of the OENOSTICK have also been selected to reduce the speed of wine/wood exchange: this makes it comparable to the processes occurring in a barrel, enabling slow diffusion of oxygen from the wood into the wine.
For red or white wines, concentrated or dry reds, sweet whites or even spirits (rum, brandies etc.), we offer OENOSTICKS tailored to every need: available in five versions, our range can be used during maturation or from alcoholic fermentation, depending on your objectives. The recommended period of contact is six to eight months.
It is vital to check the active SO2 cover on the wines every two weeks during the maturation process. Before topping up or taking samples, we recommend gently stirring the wine to facilitate extraction of the oak components and an even distribution of the oxygen provided by the OENOSTICK®.
If placing in a barrel that is already full, first remove the volume of wine matching the relevant OENOSTICK® model.
All of SEGUIN MOREAU’s ranges of wood for oenology are BIO and NOP compliant according to ECOCERT. They can therefore be used as part of Organic Agriculture certification.