The use of barrels

It’s time to fill the barrels, making it important to keep the temperature and humidity of the cellar under control from now on.

Firstly it’s very important that the barrel be filled right to the top, gently and using the correct pipes, as if too much air gets in we’ll cause a macro-oxygenation that would harm the development of the wine.

It’s important to keep the temperature and humidity of the cellar under control as it directly affects how much wine will evaporate from inside the barrel.

With 50% humidity, over a year, 20 litres of wine would evaporate from each barrel. On the other hand if the humidity is between 80 and 90%, we’ll lose just 5 litres to evaporation.

The barrels can breathe through the wood, so the wine undergoes micro-oxygenation with smooths the hard tannins of the wine.

As barrels get older, after about five years’ use, they bring less and less to the wine, the pores get blocked and the wine can’t breathe. For this reason they are renewed from time to time.

Share