Hungarian Oak medium plus toast lends itself to a full mouthfeel, while only hinting at a slight amount of campfire/roasted coffee. It contributes unique attributes such as leather, tobacco, and black pepper, which are not observed in other varieties of oak.
During fermentation Beans are a natural oak product for initiating the stabilization of color and for cross-linking tannins. Early use of Beans in red wine production helps build a wine’s structure, which improves mouthfeel and deepens red wine color.
The Oak Bean is a high quality fire-toasted solution with minimum 3-year seasoning designed to enhance your wine programs during fermentation, aging or touch-up before bottling.
Please refer to StaVin's oak dosage calculator for precise additions: StaVin Oak Dosage Calculator