American oak chips (R) matured for 24 months, medium toasted, thermally disinfected.

French oak chips (W) matured for 24 months, medium toasted, thermally disinfected, which allows the beneficial effects of wood to be reproduced.

French oak chips (W) matured for 24 months, toasted, thermally disinfected.

French oak chips (W) seasoned for 24 months, medium-light toasted, thermally disinfected.

French oak chips (W) matured for 24 months, medium roasted, thermally disinfected.

French oak chips (W) matured for 24 months, medium+ toast, thermally disinfected.

Medium + toasted oak chips with high aromatic compound release capacity.

Medium + toasted oak chips with high aromatic compound release capacity.

American oak chips (R) matured for 24 months, medium+ toasted, thermally disinfected, which allows the beneficial effects of wood to be reproduced.

French oak chips (W) matured for 24 months, unroasted, thermally disinfected.

Medium + toasted oak chips with high aromatic compound release capacity.

Medium + toasted oak chips with high aromatic compound release capacity.