Oak barrel catalogue
How does aging in barrels affect the wine?
In addition to the type of oak from which the barrels are made, their characteristics also affect the bouquet of wine:
Age – the newer the barrel, the more expressive the woody shades and woody tannins will appear in the aromatics of the wine. The older it is, the less contact with the tree will affect the bouquet of wine. Barriques, for example, are used for aging about 3-4 wines, after which they will no longer add anything new to the flavors of the wine.
Excellent oak barrel catalogue
Firing — can be "light", "medium", "medium plus", "medium long" and "long" or "strong". The firing level is determined during the production process, when the rivets (the boards from which the barrels are made) are heated over an open fire to give them the desired shape. At the same time, the duration of firing varies: the weaker it is, the more "woody" flavors will remain in the wood, and the stronger it is, the brighter the shades of roasted nuts, coffee, vanilla, caramel will appear. And heavily burnt barrels, especially from American oak, will give the wine notes of coconut and cinnamon.
Aging of wine on the lees.
Wine in barrels is in contact with a "thin" sediment (dead yeast cells, bacteria), which eventually undergoes the process of autolysis, i.e. decomposition and release of proteins and chemicals responsible for the shades of bread, brioche and confectionery in wines. The fine sediment has almost no effect on red wine and is removed from the barrels, but it gives the same "bread" notes and rich texture to white wine, and the batonnage - regular stirring of the sediment during aging - helps to enhance its effect.