The utilization of chips spread in the 80' and clearly showed the positive incidence on the treated wines. A further evolution has come from the controlled utilization of oxygen; this enabled to change oenology, as some subtractive technologies were substituted with the integrated utilization of oxygen and wood.
The AEB Group matured a great experience in the Extra-European Countries, where the utilization of wooden chips has been introduced since many years; this matured the consciousness that the characteristics that chips should have in Europe are much more articulate than in Countries that have already been able to use them, as the many kinds of cultivars and wines require a wide range of chips.
The Lavoisier Boisélevage chips range includes three dimensions: 2, 4 and 8 and a toasting (light, medium and high, the toasting level gives the intensity of the chip characterization) with a blending system, that is a single Batch system. The method, known to be the best one, enables the toasting to enter inside, into the heart of the chip, so that yields are made homogeneous.
The choice of the kind of wood is particularly important, as the differences between French and American oak are noticeable. Generally speaking, the French chips give wine a higher complexity, are better indicated for the refining stage and better respect varietal notes. The aromatic descriptors which are perceived are: spiced, smoked, vanilla and a note reminiscent of smoke.
The American chips give wine an "international" taste, sweet, easy to be perceived, and are generally suggested for wines where the polyphenolic structure should not be too much affected. The more marked gustative sensations are: vanilla, coconut, sweet cream and fresh wood. It can be said that aromas deriving from American chips have a more marked impact.
The dosage of the Boisélevage chips normally varies between 100 and 1000 g/hL, depending on the kind of wine to be treated and the desired gustative-olfactory sensation.