CONCEPT
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The search for the finest balance between the natural compounds of oak and sparkling wines during alcoholic fermentation has led us to develop NOBISPARK. This oenological bidule is the result of a project to develop the use of oak during the second fermentation. Used in the same way as a classic bidule, NOBISPARK does not require any specific equipment when it is inserted after filling the bottle. |
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Oenological +
- Organoleptic differentiation of sparkling wines from the same initial blend.
- Improved aromatic clarity: eliminates any notes of reduction in young wines.
- Antioxidant protection: considerably improves the ageing potential of sparkling wines.
NOBISPARK
UNTOASTED OAK
Nobispark Fresh
Bidule
Sweetness & volume.
Freshness & fruit.
TOASTED OAK
Nobispark Sensation
Bidule
Complexity.
Respect for the fruit.
Chauffe homogène à cœur
Programme de chauffe spécifique à l’élaboration d’expressions aromatiques reproductibles.
Nobispark
NOBISPARK Procedure
NOBISPARK Procedure
Dimensions
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Size ± 11.5 x 11.5 x 7 mm |
Contact surface area 0.0006 m². |
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Weight ± 0.5 g |
The duration of the second fermentation using the traditional method (from filling to disgorging).
Dosage
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1 NOBISPARK bidule per bottle (equivalent to a dose of 0.75 g/L), inserted at the time of filling. Fill the bidule feed hopper with NOBISPARK, as for a classic bidule. |
NOBISPARK is eliminated naturally during disgorging, without leaving any residue on either the disgorging line or in the bottle. NOBISPARK can be fully automated, and can be used without modifying the filling or disgorging lines. |
Packaging
Metallised PET packaging ensuring optimum aroma protection.
Bag of 500 bidules.
Regulation
“Oak chips” are subject to regulations when used in winemaking.
Refer to the legislation in force.