EUROPEAN OAK

The structure of European oak is similar to French oak, with slightly different qualities including fewer tannins. One key difference is the way its hemicellulose breaks down more easily, forming a different spectrum of toasted aromas. This results in a distinctive aromatic complexity, including intense aromas of cloves, almonds, coconut, and vanilla. These aromas are derived from compounds such as furfurals, eugenol, and lactones, which develop over time during wine aging.

European oak tends to impart nutty flavors and some vanilla notes, making it particularly suitable for full-bodied wines. Although it has fewer tannins than French oak, its contribution to the wine is significant, resulting in a balanced structure and smooth integration of flavor components.