AMÉDÉE Whites and reds are not read on the same line Three hundred grams of chips per hectoliter give intense oak on a white, and moderate oak on a red. Same wood, same dose, same duration. This is not an error in the table, it is the wine that does not... 29 Aug 2026 Oak Knowledge Center
AMÉDÉE g/hL, units, milliliters: converting without mistakes Grams per hectoliter, units per hectoliter, milliliters: three units for one decision. This is the first source of dosing error we see, and it is expensive in both directions. None of it is complicate... 29 Aug 2026 Oak Knowledge Center
AMÉDÉE How much oak replaces a new barrel This is the question we get most often, and it deserves a number rather than a sales answer. Here it is: 350 g/hL on a white, 500 g/hL on a red. Those two values are the last line of our conversion ta... 29 Aug 2026 Oak Knowledge Center
AMÉDÉE Rancio is a journey Rancio is a journey The distillers who call us all end up asking the same question: can rancio be made to come faster? The honest answer is no. Here is why, and what is left to do once that answer has... 28 Aug 2026 Beyond Wine
AMÉDÉE Bertus Fourie, Coffee Pinotage and Fire Bertus Fourie, Coffee Pinotage and Fire We work with him in South Africa. Here is what we know of his path, told without embellishment. Who is Bertus Fourie? A South African winemaker, trained in micr... 24 Jun 2026 Our Roots
Stéphane Radoux Climate Change and Oak Forests Climate Change and Oak Forests We now buy our wood roughly 250 km further north than the previous generation did. That is the fact this piece starts from, and it is about the resource rather than abou... 10 Mar 2026 Our Roots
AMÉDÉE Non-Alcoholic Wines and Oak: Insights from the Bologna Seminar The non-alcoholic wine segment is no longer a niche curiosity. It is one of the fastest-growing categories in the global beverage industry, and it was the central theme of a recent seminar organized b... 18 Feb 2026 Beyond Wine
AMÉDÉE AMÉDÉE at the Unified Wine and Grape Symposium 2026 The Unified Wine and Grape Symposium is always a highlight of our year, but the 2026 edition held a special energy. In a market facing real headwinds, there was something deeply motivating about gathe... 4 Feb 2026 News & Events
AMÉDÉE AMÉDÉE at Origin Natura: French Oak Innovation Meets Spanish Winemaking Spain is one of the world's great wine-producing nations, and I have been steadily building AMEDEE's presence in this dynamic market. Our participation at Origin Natura in Ciudad Real was a key milest... 22 Jan 2026 News & Events
EBX BARREL-PROTECT® and the Environment: Cellar Workers, Water, and the Planet When discussing BARREL-PROTECT®, attention often falls on its key benefit for wine: avoiding uncontrolled sulfur release. A barrel treated with sulfur in the conventional way will inevitably release t... 20 Jan 2026 Oak Knowledge Center
AMÉDÉE AMÉDÉE and Alea Evolution: A New Partnership for Italian Wineries I am happy to share that we have started working with Alea Evolution, who will be distributing the AMÉDÉE range across Italy. How It Started We have been working with the Alea team for 10 years now. W... 26 Nov 2025 News & Events
AMÉDÉE Oak in a Non-Alcoholic Drink: What We Have Seen So Far Oak in a Non-Alcoholic Drink: What We Have Seen So Far Kombucha, mocktails, iced teas, cold brew coffee, table vinegars: we have been getting calls about these uses for a few years now. We answer caut... 17 Jun 2025 Beyond Wine
