For complexity and softness

«DCA» is composed of oak chips made complex via different levels of toasting. 

It increases the aromatic complexity of the wines and inputs, thanks to the heating, slight toasted notes, still in balance with the fruit of the wine.

Used between alcoholic and malolactic fermentation or in ageing, «DCA» hardly modifies the structure of the wine but above all brings roundness, making its use very interesting on red wines that are already structured or white wines in ageing.