2010-11-19

The use of oak barrique at PoggioVerrano

The various steps:
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arrival of new barriques
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rehydration
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cleaning with cold water
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filling by gravity
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“batonnage” (stirring of the lees)

During the long barrique ageing the wine is checked and topped frequently to minimize oxidation.

We use four different French coopers and all our barrique are medium toast; we keep them an average of three years.

Our barrel room is fully underground with two meters of soil and a vineyard on top of the cellar. The proper temperature and humidity are maintained without air-conditioning. This underground cellar is energy saving and it is part of the “sustainable” program we have undertaken.


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