Wines aged in cask (over 36 months)

Theageing in cask for over 36 months is an ambitious choice, reserved for wines of great structure and longevity, able to withstand time and to gain deep evolutionary benefits from it. The large casks, often in Slavonian oak or in neutral, seasoned wood, accompany the wine through a a slow process of transformation, stabilisation and maturation, without imparting intrusive aromas.

This technique, used above all in production traditional, austere and monumental, allows the wine to develop complex aromas, noble balance and velvety tannins, able to last for decades.

Characteristics of long ageing in cask

• Duration: more than 36 months, even up to 5–6 years

• Casks of 10 to 50 hectolitres, often of considerable age

• Oxygen exchange slow and steady

• No aromatic imprint from wood → maximum varietal and territorial expression

• It requires:

  • Wines with high acidity and tannin

  • Careful management of rackings and topping up

  • Spontaneous fermentation or long maceration

Style of wine produced

Ideal grape varieties and types

• Great reds for ageing:

  • Nebbiolo (Barolo, Gattinara, Carema)

  • Sagrantino, Aglianico del Vulture

  • Cannonau Riserva, Montepulciano d’Abruzzo

  • Carignano, Bovale Sardo (Mandrolisai)

• Whites with a long evolution: Trebbiano d’Abruzzo, Verdicchio Riserva

• Controlled oxidative wines: Marsala Vergine, Vin Jaune, Vernaccia di Oristano

Recommended pairings

• Game in salmì, substantial roasts

• Very long-aged cheeses (pecorino, bitto, blue)

• Dishes with truffle, mushrooms, polenta concia

• Tajarin with wild boar ragù

• Dark chocolate for oxidative wines

Why choose a wine aged in cask for over 36 months

For those who love wines austere and deep, meditation wines
For those looking for the authenticity of a a patient, artisan process
For pairings important, autumnal or collectable
For experiences of complex and exciting tastings