Zig zag*

*Patented model

Origin of the product

Zig Zag is produced with oak (Quercus petraea. L. and Quercus robur. L.). Laglasse participates to the PEFC program. The staves are in open air dried for a period of 24 months. During this aging period, the oak will release its strongest tannins and moisture. With this long maturation process the oak will be ready lend its finest phenolic components and aromas to the wine.

Descriptif technique

The zigzag is packaged in a food grade net ; The system can be attached to the bung with a stainless steel link.

OEnologique objective

Our Laglasse Winemakers or enologist are at your disposal to provide you their advices and to share their experience with you in order to achieve the best results in accordance to your needs.We could propose a blend of different toasting levels to present a complete profile.

Will be used for wines aging in used barrels. The used barrels will benefit of the mini staves fresh tannins. An improvement of the phenolic structure and elevation of the aromatic level of the wines.

Utilisation

• Unique use
• Represent 15, 20 or 25% of a new barrel
• A zigzag occupies the equivalent of 1 liter of wine

Aromatic profile

See aromatic profiles joint in the booklet.

Regulation and conservation

• Current regulations concerning the use of “oak wood pieces”
• To ensure that the products are kept at their best, they are conditioned as soon as they come out of the toasting process in a aluminium alimentary conditioning. Keep container tightly closed
  in a cool place.

WOODSAMPLERS FOR TEST

One stick soaks in a volume of 1,5 liter. 25 % wood contact. The optimal result is obtained in a minimum of 20 days of soaking.