• Delivers intense dark chocolate, coffee, toasted almond, and spice notes
• Boosts volume, tannic strength, and aromatic complexity
• Made from premium French oak with a specific toast to emphasize cocoa character
• Well-suited for enhancing mid-palate depth in full-bodied reds
• Fast-acting chip format ensures consistent and efficient extraction

Incanto Dark Chocolate Chips are designed to bring richness and structure to wines through a deep and distinctive oak expression. Produced from select French oak and toasted to emphasize cocoa, coffee, and toasted spice aromas, this profile adds power and depth without overpowering the wine’s core identity. The result is enhanced mouthfeel, firmer tannic presence, and a layered aromatic profile ideal for full-bodied red wines such as Cabernet Sauvignon, Syrah, or blends that benefit from dark, savory complexity. These chips integrate well with existing oak regimes or can be used as a standalone tool for post-fermentation enhancement or blending correction.

Protocol for Use:
Can be added during fermentation or ageing. Add directly to wine in food-grade infusion bags or loose for aging or post-fermentation treatments. Recommended contact time is 2 to 6 weeks, with regular tasting to determine the desired level of extraction and integration.

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

Use the higher end of the dosage range for wines needing greater oak presence or structural enhancement. For subtle layering, lower rates and shorter contact times are sufficient.