Style#42
Style 42 has intense fruity notes, toasted and light smoky notes. It enhances the freshness of wines while providing sensations of volume and softness. Notes of whiskey lactones, spices: nutmeg, cinnamon, as well as amaretto are appreciated
Style#51
Style 51 gives inviting nuances of roasting. Increases length and volume in the mouth. Nuances of mocha, anise and liquorice are appreciated
Style velvet
Style VELVET: the special double toasting process enhances and intensifies the characteristics of the selected woods. It brings organoleptically sensations of velvet, roundness and sweetness. Notes of cherry and vanilla emerge from the bouquet.
Style luxury
Style LUXURY: the special double toasting process enhances and intensifies the characteristics of the selected woods. It expands the sensation of sucrose in the mouth, the nose increases the aromatic persistence giving hints of chocolate, coffee and roasting.
Style#21 cube
Style 21 brings olfactory complexity by supporting the fruity and spicy notes of the wines.
Equilibrium m
It brings volume and softness. It increases the structure of wines and enhances their fruitiness as well as their complexity. It gives inviting notes of caramel, hazelnut, sweet almond, vanilla, spice.
Style#32 cube
Style 32 allows you to enhance the fruity notes. Significantly accentuates the sensation of sweetness. Nuances of coconut, “toffee” and amaretto are appreciated
Equilibrium al
It enhances freshness and the aromatic profile. with reduced release of tannins. It attenuates the herbaceous notes and prevents the tendency to reduce. It amplifies the volume and sweetness of taste thanks to the high content of polysaccharides.
Style#31 cube
Style 31 intervenes positively in the sensation of sucrosité, favours the appearance of toasted wood notes. Mint and spicy notes of cinnamon, nutmeg and cloves are appreciated
Equilibrium ah
It provides volume and softness. It intensifies the aromatic profile by giving spicy notes of mocha, liquorice, cocoa, dried fruit and coconut. It quickly releases substances which help to enhance the structure and length of the wines.
Style#42 cube
Style 42 has intense fruity notes, toasted and light smoky notes. It enhances the freshness of wines while providing sensations of volume and softness. Notes of whiskey lactones, spices: nutmeg, cinnamon, as well as amaretto are appreciated
Style#21
Style 21 brings olfactory complexity by supporting the fruity and spicy notes of the wines.
Style#51 cube
Style 51 gives inviting nuances of roasting. Increases length and volume in the mouth. Nuances of mocha, anise and liquorice are appreciated
Style#32
Style 32 allows you to enhance the fruity notes. Significantly accentuates the sensation of sweetness. Nuances of coconut, “toffee” and amaretto are appreciated
Style#31
Style 31 intervenes positively in the sensation of sucrosité, favours the appearance of toasted wood notes. Mint and spicy notes of cinnamon, nutmeg and cloves are appreciated
IT