Our wood for oenology
Barrels have been used for centuries for the transportation and storage of liquids, alcohols of all kinds. The interest of the contribution of wood on wines and spirits has been studied only more recently with the first works of Pasteur in particular.
Since then, research has led to a very specialized knowledge on the subject allowing the development of effective products as oenological tools.
At Arôbois, since its creation in 1997, we have specialized in wood for oenology and work to develop specific product lines to meet various needs throughout the wine making process.
Our woods are rigorously selected and our products are made from new cooperage wood, air-dried for more than 18 months for a perfect maturation; Quercus robur and Quercus sessiliflora for the French Oak and Quercus alba for the American Oak. These woods meet cooperage quality standards and contains neither bark nor sapwood, assuring only the best of the wood.
Arôprime, the natural wood
Used in particular at fermentation for its contribution to the structure, the mouth feel, the volume as well as for its action in color stabilization …
Natural wood, without heat treatment.
Species
French Oak
Product sizes:
- Colour stabilization
- Enhanced wine structure
- Contribution to finesse and roundness
- Coconut, fresh wood, spices, vanilla aromas
American Oak
Product sizes:
- Develops mouth feel
- Increases the sensation of sweetness
- Less rich in tannins than the French Oak
- Rich in whiskylactones (coconut, milky notes etc.)
* : 'powder' size : not allowed for use in wines in the E.U.
Arôtrad: the pure expression of wood
Recommended at ageing for its effect on the structure and traditional aromatic contribution given by the convection roasted oenological wood.
French oak or American oak toasted wood, available in 3 levels of traditional and homogeneous toasting:
- L for light toast,
- M for medium toast
- H for heavy toast
American Oak
Product sizes:
Powder*
Extra small size chips
Medium size chips
Toast level and contribution:
Light toast:
coconut, pastry and vanilla
Medium toast:
vanilla, coconut and creme brulee
Heavy toast:
vanilla, roasted almond, coconut and caramel
* : 'powder' size : not allowed for use in wines in the E.U.
Arôneo: subtlety in structure and aromas
French oak with a unique heating process, contributing remarkably to the structure of the wines, bringing great complexity and revealing exceptional aromas integrated with subtlety and elegance!
Recipes
D
As Douceur
Structuring effect:
sweetness, volume, roundness, mouth feel and length
Aromatic contribution:
overtones of vanilla and hints of gingerbread and licorice…
Size:
E
As Équilibre
Structuring effect:
silky tannins, length, volume
Aromatic contribution:
caramel and vanilla, hints of gingerbread and licorice…
Sizes:
F
As Fraicheur
Structuring effect:
acidity, freshness, length, volume and vivacity
Aromatic contribution:
delicate vanilla, cocoa and
spice…
Size:
I
As Intense
Structuring effect:
roundness, volume, sweetness, length…
Aromatic contribution:
heady aromas of gingerbread, spice, vanilla, licorice and cocoa
Sizes:
A
As Arôstave
Structuring effect:
Roundness, sweetness and structure
Aromatic contribution:
Discreet woody notes together with a nice aromatic complexity, revealing aromas of clove and coconut, combined with subtle notes of vanilla, toasted almonds, and caramel
Size:
95-96*4,7*0,7 cm
Other wood species
Recommended at ageing especially for their aromatic contribution.
Not allowed in the European Union for use in wines.
Acacia, Chestnut or Cherry wood, available untoasted or in 3 levels of traditional toasting:
- U for untoasted
- L for light toast
- M for medium toast
- H for heavy toast
Acacia
Sizes:
Powder*
All comer-size chips (mixed sizes)
Contribution:
Absence of tannins and whisky lactone
Delicate woody notes
Preserves the wine’s fruity aromas
Ideal for white wines
Chestnut
Sizes:
Powder*
All comer-size chips (mixed sizes)
Contribution:
Very rich in tannins, higher concentration than oak
High vanilla aroma
Ideal for full-bodied reds
Cherry
Sizes:
Powder*
All comer-size chips (mixed sizes)
Contribution:
Adds cherry and chestnut aromas
Absence of tannins
Ideal for white wines
Use of wood chips : the use of wood chips may be subject to specific regulations.
We recommend that you contact the competent authority for further information
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Packaging
Species |
Sizes |
Infusettes |
Infusion bag |
Infusion bag |
Infusion bag |
Paper bag |
Cardboard box
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225g
|
1kg |
6kg |
8kg | 10kg |
20kg | 25kg |
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|
French oak
American oak
Acacia wood
Chestnut wood |
Powder (P) |
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 |
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Cherry wood |
Powder (P) |
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French oak
American oak
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Chips: ● Extra-small size (XS) ● Medium size (M) |
 By 12 or 60
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By 1 or 3
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Acacia wood Chestnut wood |
Chips: ● All comer-size chips (TV) |
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By 1 or 3 |
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Cherry wood |
Chips: ● All comer-size chips (TV) |
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By 1 or 2 |
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French oak |
Cubes (C) |
Par 12 ou 60
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By 1 or 3
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French oak |
Blocks (B47) |
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By 1 or 3
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French oak |
Staves (D)
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By 20 or 120
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If our standard packaging does not meet your needs, technical and/or industrial constraints, we are ready to study with you a more suitable packaging … (big bag with or without emptying system…).
All our packaging in direct contact with the product are suitable for food contact
For transportation, our products are carefully packed and protected before shipping. Small packages are sent by express delivery service. Larger volumes are shipped on wrapped pallets that comply with the ISPM15 (heat treatment) standard.
Recommended storage conditions
Our products are best stored in a cool, clean and dry place, away from strong odours, chemical products, humidity, bright light and any source of heat.
