Wines aged in cask (19–36 months)

Theageing in barrique for 7 to 18 months is one of the most common stages in wines of medium and full structure, where the wood has time to to interact deeply with the wine, but without dominating it.

This length of time makes it possible to obtain wines balanced, with greater aromatic complexity, polished tannins and a a more refined developmental profile, keeping the balance between varietal and tertiary notes.

Characteristics of ageing in barrique (7–18 months)

• Ideal duration for great structured reds and whites

• Use of barriques:

  • New → toasted, vanilla aromas

  • Used → more delicacy, greater purity

• It brings controlled micro-oxygenation → slow evolution

• Often supplemented with bâtonnage (in whites or sur lie)

Style of wine produced

Ideal grape varieties and types

• Reds: Sangiovese, Aglianico, Barbera, Syrah, Nero d’Avola, Montepulciano

• Whites: Chardonnay, Fiano, Viognier, Malvasia Puntinata

• Wines from Bordeaux blends or international blends

• Some substantial rosés or ones built for ageing

Food pairings

• Beef tagliata, roast beef, entrecôte

• Duck, guinea fowl, roast lamb

• Game ragù, pasta alla norcina

• Aged cheeses, toma, pecorino

• Autumn dishes with mushrooms or chestnuts

Why choose a wine aged in barrique (7–18 months)

For those looking for finesse and structure
To appreciate thebalance between varietal character and wood
For special pairings and special occasions
An excellent compromise between youth and the potential to develop