Toasted Oak Chips

Toasted Oak Chips - Rumi MND

The oak chips represents particles derived from the residue from the products used in the production of staves used for the production of barrels. The staple (the raw material) is naturally dried in ambient conditions for a period of 12 to 18 months. In the composition of this product species called Quercus robur or also known as “Summer Oak” is the predominant ingredient.

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Degrees of toasting of the oak chips:

Light toasting . - LT

Medium toasting . - MT

High toasting. - HT

The humidity of the toasted product is between 2% and 4%


The oak particles can be used in two main stages - during the fermentation process and during the process of maturation of the wine. The duration of the contact can vary from 1 to 4 weeks, depending on the combination of all the factors affecting the extraction process.


Dosage depends on taste preferences

- 1-5 grams per 1 liter of wine


Gives the brandy amber color, aroma and smoothness.

Dose and duration of contact - 3 to 20 days

- 1 to 2 grams per 1 liter brandy

Packages available:

Pack of 100 g

Pack of 500 g

Pack of 5 kg. - bag

Pack of 10 kg. - bag