Their contribution to wines is the same as chips (aromas & phenols) but much better in terms of quality.
3 to 5 months is a very good period for wine to blend and integrate all these components. We strongly recommend that staves be fixed in tanks (a system is available that is adaptable and can be removed easy).
Two reasons for this:
Their toasting is homogeneous and even. Staves, all being the same size, and 7 or 12 mm thick, allows the heat to penetrate step by step inside the stave. With great care it produces very fine thermo degradation.
When staves are used in wines, extraction is very progressive. Wine penetrates at the speed of 1 mm per month. Within 3 months (medium staves) or 5 months (long staves) it will be right in the center of the staves, having extracted all phenolic and aromatic compounds.
Staves are to be used during fermentation of white wines (chardonnay) and aging of reds. They are designed for wines of the medium price range that will be on the market within 6 to 12 months after harvest.