Boise Oak Chips - Flipbook - Page 17
Boisé Origine
Boisé Origine
Sensory
profile
Œnological
objective
Process &
recommended dosing
BF
BOISÉ
For fruity expression and volume. Brings
“ripes” fruit notes without toasted notes Inputs
fat and strengthens the structure.
During AF, MLF and Ageing.
Soaking for 2 months.
BFP
BOISÉ
For the structure, fruit and volume.
Intensifies the fruity expression without toasted
notes.
During AF.
Soaking for 2 months.
For aromatics freshness and vivacity in the mouth.
During AF, MLF and Ageing.
Soaking for 2 months.
AFR
BOISÉ
SC100
BOISÉ
SCA
BOISÉ
DCA
BOISÉ
2 - 3g/l.
2 - 4g/l.
Intensity
Fruit
••
••
••
••
•
•
••
••
•
2 - 3g/l.
For roundness in the mouth without adding
toasted notes. Provides fat, smoothness and
sweetness.
During AF, MLF and Ageing.
Soaking for 2 months.
For complexity and volume in the mouth.
Intensifies complexity with notes of spice, dried
fruit, toasted dried fruit, vanilla, coffe and light
smoke.
During AF, MLF and Ageing.
Soaking for 2 months.
For compexity and softness. Intensifies complexity
with slight toasted notes.
During AF, MLF and Ageing.
Soaking for 2 months.
Freshness
Aromas
•••
Complexity
•
0,5 - 4g/l.
0,5 - 5g/l.
0,5 - 3g/l.
••
•
•
•
••
•••
•
••
Structure
Sweetness
Fat
Length
•••
•
•
•••
•
•••
•
•
••
•
•
