Oak woods of American and French origin. The use oak chips and staves during the fermentation and the aging ensures a series of important actions that gives further qualities to the treated wines. The careful selection of the starting wood and the care in the minimum details of the seasoning and toasting phases make the WINELIFE woods the best solution for the protection against oxidizing agents, from oxidases (including those of fungal origin), for the improvement of the tannic structure and the stabilizing action against color. Treated wines acquire a body of greater thickness, a high olfactory and gustatory complexity, with different nuances according to the category used.