• Enhances structure, volume, and mid-palate roundness
• Boosts aromatic complexity with notes of dark chocolate and sweet spice
• Improves balance and integration in red wines
• Offers antioxidant protection and color stabilization
• Powdered blend of inactivated yeast, oak, and toasted wood extracts

Incanto NC Dark Chocolate is a powdered oak alternative developed to elevate the sensory profile of red wines. Formulated with inactivated yeast, oak, and toasted wood extracts, it contributes mid-palate richness, volume, and a smooth mouthfeel. Its aromatic profile highlights dark chocolate, roasted coffee, and sweet spice notes, helping to refine and integrate wines without the need for physical oak. It also brings antioxidant benefits and supports color stability, making it especially valuable for tank-aged reds or wines requiring softening and aromatic lift.

Protocol for Use:
Disperse in 10 times its weight in water before adding to wine. Mix thoroughly for full homogenization. Sensory effects are immediate, but allow 1–3 days for complete integration before bottling or final adjustments. Bench trials are recommended to determine the optimal dosage.

Usage Rates:
Red wines: 10–50 g/hL
— 0.10–0.50 g/L
— 0.38–1.89 g/gal

Choose lower rates for subtle aromatic enhancement and mouthfeel improvement, or higher dosages for deeper structure, complexity, and integration in more robust reds.