Wines aged in barrique (19–36 months)

Theageing in barrique for between 19 and 36 months is a technique reserved for great wines for ageing, where the wood becomes an ally of depth, structure and aromatic development.

This type of maturation – slow and steady – allows the wine to to integrate tannins, alcohol and acidity perfectly, encouraging the development of complex tertiary aromas (leather, tobacco, spice, cocoa) and a a silky, enveloping texture.

Characteristics of long ageing in barrique

• Duration: from 19 up to 36 months

• Use of barriques:

  • New: an intense contribution of toast and sweetness

  • Used: gentler, more controlled micro-oxygenation

• It requires:

  • Excellent raw materials

  • Well-managed fermentations

  • Wines with high structure and acidity

• Often followed by further ageing in bottle

Style of wine produced

Ideal grape varieties and types

• Reds for long ageing:

  • Nebbiolo (Barolo, Gattinara)

  • Sangiovese grosso (Brunello)

  • Aglianico

  • Cabernet Sauvignon, Merlot, Syrah

  • Bordeaux blend

  • Sagrantino, Petit Verdot, Nero d’Avola

• Some ambitious whites: Chardonnay, Viognier, Sémillon

Recommended pairings

• Braised meats, pot roasts, substantial roasts

• Furred game: wild boar, venison, hare

• Long-aged or blue cheeses

• Autumn dishes with truffle or mushrooms

• Also perfect as contemplative wine

Why choose a wine aged in barrique (19–36 months)

For those who love depth, complexity and developed sensations
For the pairing with structured, rich cooking
For theageing in the cellar and the collection
To discover how wood can to transform a noble wine