Wooden barrels are essential for the aging of fine wine, as they are not just containers, but true custodians, likely influencing its structure, aromatic notes, and body.

Benefits of wooden barrels

Aging and maturation: The wood (oak, the most commonly used) will influence the release of tannins and promote slow micro-oxygenation, making the wine richer and more refined in aromas, likely resulting in greater elegance and structure.

Aromas: Releases such as vanillin, which will give the wine vanilla notes. Furthermore, releases of aromas such as more or less aromatic spices with varying characteristics and intensities are a significant indicator of whether the barrel is new, reconditioned, or used.

Types of wine barrels

Toasted and untoasted barrels (Top Series), for different aging periods and for releases of varying intensity, speed, and barrel aging duration.

Smaller barrels are expected to influence the wine with greater vigor and more generous aromas, and to mature more quickly, thanks to their higher wood-to-liquid ratio.

It is believed that 7- and 10-hectoliter barrels achieve a suitable and balanced overall balance, also used to impart elegant aromas, precisely because of their very attractive wood-to-liquid ratio.

Barrel and Wine, the Desired Result

The type of wood (oak, chestnut, black locust, acacia, cherry, etc.) also plays a role, as does the specific conditioning of the untoasted wooden staves (TOP Series) or those with toasted staves.

Last but not least, and indeed a determining factor, is the seasoning of the wooden planks (a process that takes years) to enhance their qualities, obviously meaning “natural” and not in an artificial dryer.

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