Wines aged in barrique

Theageing in barrique is one of the noblest and most fascinating winemaking techniques, chosen to give the wine complexity, structure, elegance and potential to develop. The barrique is a small wooden cask, usually of French oak or American, with a capacity of around 225 litres.

Thanks to its small size and the direct contact between wine and wood, this type of ageing allows constant micro-oxygenation and a a measured contribution of tertiary aromas, helping to develop toasty, spicy, vanilla or balsamic aromas, and to to polish the tannins in reds.

Characteristics of the barrique

• Volume: 225 litres

• Wood: French oak (finer) o American (more intense and sweet)

• Degree of toasting: light, medium or heavy toast

• Age:

  • New: a marked aromatic contribution

  • Used (second/third fill): a more delicate effect

What ageing in barrique involves

Wines suited to ageing in barrique

• Structured reds: Cabernet Sauvignon, Merlot, Syrah, Sagrantino, Aglianico, Nebbiolo, Sangiovese grosso

• Important whites: Chardonnay, Viognier, Fiano, Sémillon

• Wines from Bordeaux or international blends

• Some passiti and botrytised sweet wines (e.g. Sauternes)

Typical length of ageing

• 6–12 months: more agile, expressive wines

• 12–24 months: wines for ageing, great structure

• Sometimes with bâtonnage for greater volume on the palate (above all in whites)

Recommended pairings

• Chargrilled steaks, tagliata, roasts

• Stewed game, casseroles, wild boar

• Pasta with ragù, classic lasagne

• Aged cheeses, pecorino, blue cheeses

• Smoked fish or fish in a crust (for whites aged in barrique)

Why choose a wine aged in barrique

For those who love the complex, deep, structured wines
For enthusiasts of tertiary and spicy hints
For slow evolution and ageing
To savour the perfect balance between fruit, wood and time