After vinification, the wine is stored for a few months in steel tanks before being racked into oak barrels from France, Hungary and Austria. The aging of about 3 years in Tonneaux of 500 liters allows the wine to acquire tertiary aromas such as tobacco, vanilla, cocoa...At the same time, through the wood, a micro-oxygenation takes place that allows the wine to evolve its characteristics such as tannins and acidity.
The use of different types of wood every year, with also different seasoning and roasting, allows to obtain wines that reflect the wine vintage and are different and pleasantly unique.

Rest in barrels

Where wine takes shape and character
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After vinification, the wine is stored for a few months in steel tanks before being racked into oak barrels from France, Hungary and Austria. The aging of about 3 years in Tonneaux of 500 liters allows the wine to acquire tertiary aromas such as tobacco, vanilla, cocoa...At the same time, through the wood, a micro-oxygenation takes place that allows the wine to evolve its characteristics such as tannins and acidity.
The use of different types of wood every year, with also different seasoning and roasting, allows to obtain wines that reflect the wine vintage and are different and pleasantly unique.
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