This oak comes from a special area of the American forests within the Appalachian Mountains and the Ozarks, carefully selected after years of research and development.
The grain is much tighter than regular American Oak. Its index of exotic aromas and vanilla is not as strong as the Classic American Oak, adding more fine aromas during extended periods of time.
The ideal aging time is between 8 to 10 months. The medium grain's tighter texture allows an excellent aging evolution ensuring a great extraction of polisacarids and tanins resulting in richer wines.
It respects the fruit more than other American Oaks. Adds tropical flavours such as pineapple, vanilla and buttery aromas.
In blind tastings, some wine-makers have confused Magreñán American Finesse with French oak varietals.
It pairs excellently with the Chardonnay, respecting the fruity aromas and giving creamy / buttery aromas that are reminiscent of smoked cheese.
It also pairs well with both Merlot and Cabernet, adding vanilla and coffee with milk aromas.
Intense American Oak comes from the state of Ohio, known for intense and dominant aromas on the wine (vanilla and coconut).
The most predominant flavour is metiloctalactona (aroma that reminds of coconut flavour). Fast and accelerated addition of aromatic aromas.
Optimum ageing is between 3 to 4 months. It works best Cabernet and Merlot.
