• Imparts flavors of black pepper, cocoa, licorice, spices, red fruit, dried fruit and vanilla.
• Enhances structure and complexity in robust red and dark rosé wines
• Made from French oak toasted to emphasize dark spice and savory aromas
• Increases smoothness and the perception of sweetness.
• Chip format ensures fast, even extraction for precise oak management

Incanto Black Spice Chips are crafted to deliver bold, savory character and structural depth to wines needing aromatic lift and backbone. The French oak used for this profile undergoes a specialized toast designed to accentuate clove, black pepper, and grilled spice aromas, along with roasted, smoky undertones. When applied to red wines, Black Spice contributes volume and a focused, spicy edge that enhances varietal intensity without masking fruit. This profile is particularly well suited for full-bodied reds, rosés with dark fruit expression, or wines destined for bold blends. Its polished tannic impact supports aging potential while adding signature complexity.

Protocol for Use:
Can be added during fermentation or during aging.  Chips may be added loose or placed in food-grade infusion bags for easier removal. Allow 2 to 6 weeks of contact time depending on the desired sensory contribution. Monitor extraction through bench trials or regular tastings during contact.

Usage Rate:
Recommended dosage is 100–300 g/hL
— 1.0–3.0 g/L
— 3.8–11.4 g/gal

Adjust contact time and dosage based on wine style and desired intensity. For subtle influence, use lower doses with shorter contact; for bold expression, increase accordingly.