Wines aged in cask (1–6 months)

Theageing in cask for a short period, between 1 and 6 months, is a technique designed to give the wine stability, roundness and slight development, without overpowering its varietal profile. The large casks, usually in Slavonian oak or untoasted French oak, allow a gentle micro-oxygenation which smooths the youthful edges without interfering with the primary aromas.

This choice is often adopted by producers who want to obtain authentic wines rooted in their land, with a touch more complexity than ageing in stainless steel.

Characteristics of ageing in cask (1–6 months)

• Duration: between 30 days and 6 months

• Type of cask: large casks, from 10 to 50 hectolitres

• Main effects:

  • Light natural oxygenation

  • Aromatic stabilisation

  • Softening of the flavour profile

• No or minimal aromatic contribution from wood

Style of wine produced

Ideal grape varieties and styles

• Nimble reds with a sense of place: Barbera, Frappato, Ciliegiolo

• Fresh but structured whites: Vermentino, Verdicchio, Grechetto

• Also used in wines natural o unfiltered

• Sometimes combined with vinification in stainless steel or concrete

Recommended pairings

• Grilled white meat

• Baked or stewed fish

• Fresh or semi-aged cheeses

• First courses with vegetables or light sauces

• Warm salads with grains and pulses

Why choose a wine aged in cask (1–6 months)

For those looking for a balanced wine, round but not developed
To express the grape variety with no aromatic overlay
For the everyday drinking with something extra
For artisan wines, honest and rooted in their land