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Meist feinkörnig. Eine größere Anzahl schmalerer Dauben ermöglicht eine höhere Mikrooxygenierung, geeignet für kürzere Reifungszeiten. Die Dauben werden nicht nach der Farbe ausgewählt. Bevorzugte Reifezeit: 5-8 Monate. Die Röstung erfolgt bei Temperaturen von bis zu 210°C, was einen mittelbraunen Farbton hervorbringt: mit leichten Noten von geröstetem Brot, Kaffee und Schokolade. Für den Wein führt dies zu Fülle und Struktur während der Reifung.
Mostly fine grain. Large number of narrower staves allows higher microoksigenation, suitable for short maturation. Staves not selected by the color. Preferable aging period: 5-8 months. Toasting takes place at temperatures up to a max. of 210°C, which results in barrels of a medium brown hue, with light notes of toasted bread, coffee and chocolate, allowing for full body and structure during aging.
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.
