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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 bei etwas höheren Temperaturen von bis zu 220°C führt zur Dunkelbraun-Färbung der inneren Oberfläche und bringt im Wein stärkere Aromen von Schokolade und Kaffee hervor.
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 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.
