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Meist feinkörnig, für kürzere Reifungszeiten. Perfekt für das Hinzufügen von Süße und weichen Aromen. Bevorzugte Reifezeit: 6-12 Monate. Die Röstung erfolgt bei Temperaturen von bis zu 210°C, was einen mittelbraunen Farbton hervorbringt: mit leichten Noten von geröstetem Brot, Kaffe und Schokolade. Für den Wein führt dies zu Fülle und Struktur während der Reifung.
Mostly fine grain, for shorter maturing. Perfect for adding sweetness and smooth aromas to the wine. Preferable aging period 6-10 months. Toasting at slightly higher temperatures up to a max. of 220° gives barrels darker brown tones with a stronger aroma of chocolate and coffee.
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
