According to the type of wine the production technologies change:
AGED
WINES |
These
are wines that do not direct to the immediate flavours of
the wine-making but to transformations that happen in the
long run; accomplice is the oxygen that participating to the
life of the wine transforms its "bouquet" month by month giving,
in this way, different flavours. These wines are obtained
with grapes in light over-maturation. Fermentation takes place
at controlled temperature and, differently to the vintage
years wines, has to be as long as possible so to extract more
tannins and antociani ( colour). At first the wine will be
not so good but, after some wines-decanting and thanks to
slow oxygenation that happens in the oak barrels, it acquires
a good flavour. Searching the tannins and the bodied of the
wine is it possible to aged in oak barrels also the white
wines. The staying in oak barrels of the white wines has not
to exceed, normally, six months. Very important is the type
of oak that is used, because origin area and fertility of
the soil, are situations that vary the characteristics of
the oak and the quality of the tannins. An oak before becoming
barrel normally has to be 150 - 250 years old, its increase
in one year can vary from 7.5 to 2.5 mm. of range. The oaks
of great value usually are going to increase 2.5 mm per year
and tannins inside the oak are different according to their
position, in the centre or the edges of the tree. Important
function is the microxygenetion of the wine: the barrel leaves
to pass smallest quantitative of oxygen that, mixing with
the tannins, with the antociani and with the alcoholic compounds,
permit a slowly maturation of the wine till to take to its
maximum exaltation. Our farm for its aged wines uses barrels
that have different dimensions: from 2.5 Hl to 25 Hl. These
are in oak coming from France, Slovenia, Italy, California,
Austria and Russia. The used of this type of oaks changes
according to the type of wine and to the period of the aging.
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WINE NOVELLO
VINTAGE
YEAR WINES
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