Aging red wines

The aging lasts from 5 to 24 months, depending on the type of wine, and is distinguished by a period of aging in steel or wood, which is followed by aging in the bottle. For the Barbera d’Asti and the stay takes place in steel Grignolino d’Asti, resulting in young wines, fresh and drinkable, while the Barbera d’Asti Superiore and the Monferrato Rosso takes place in oak barrels, which give the characteristic aroma tertiary which give body to the noble wines. There are grapes which naturally have a greater amount of polyphenols compared to other, this factor is decisive for a good and long conservation. The wines produced with red grapes, much richer in polyphenols than white ones, can support, thanks to this feature, a more lungo.I time of aging wines from long aging must be made just for this purpose and this is only the result the wine-making technology that is used in winemaking. The maceration time on the skins in the must very long, determine extraction of polyphenols much higher, so evengreater astringency, a feature that allows the wine to support an aging rather long time but that makes it very unpleasant, to be precise , astringent, and less suitable for immediate consumption. Other factors derived from the winemaking technique that could allow a refinement of the wine also include the use of barrel, adding polyphenols, and tannins to the wine. Obviously, an excellent base product, ie healthy grapes, allows to obtainan excellent product without the use of excessive and vigorous remedies, it goes without saying, this full benefit of the quality of the wine and, not least, the its potential to develop and refine appropriately with tempo.La light, excessive temperature changes, too high or low temperatures and oxygen, are only some of the unfavorable factors that determine certain failure in the conservation of the polyphenols as vino.I gia ‘said, that the tannins, are one of the factors that ensure proper preservation. Other components that have a preservative action in wine are sugars and acids. Late harvests, generally contain significant amounts of sugar, may be more easily stored and refined over time thanks to the quality of the sugar preservatives. The low yield per hectare, so rich grapes of components and materials, long maceration time on the skins, ie extraction of high polyphenols, oenological practices appropriate, may also lead to the creation of a wine that can reach well over 20 years of aging if it kept in good condition. It ‘good to remember, among the fundamental factors that determine the class and quality of a wine we find its balance and harmony with which the various elements are expressed; therefore also the contribution of the wood must be balanced in relation to all the other features.

The wood is a porous material and therefore allows the passage of oxygen and liquids. Both water and ethyl

alcohol through the staves of the barrel and reach the outside resulting in a concentration of the wine

The wood is a porous material and therefore allows the passage of oxygen and liquids. Both water and ethyl alcohol through the staves of the barrel and reach the outside thus causing a concentration of the wine oxygen still manages to get into the barrel through the pores of the wood. This small amount of oxygen is very positive reality for the purpose of maturation and the development of the wine and is one of the reasons that the wine undergoes responsible for the evolution in time. Oxygen supports the combination of the various elements that make up the wine giving a rounder and rounder state.

This process of refinement and ‘particularly suitable for wines Night, Aje’ and infinitum.

The Refining and ‘then’ a natural factor but also a tool that we can use in order to have a wine with particular characteristics, which will enhance the typicality ‘.

Some wines will suffer only the bottle aging this to ensure freshness and typicality ‘of the wine itself, as the

Grignolino, Rosato, Dolcetto and Barbera Anavi. For white wines the wine is matured on the lees until bottling. For wines such as Cortese aging takes place on the lees in stainless steel tanks with continuous pumping that are programmed settimanalmente.La presence lees during aging also it prevents the appearance of pink coloring due to the oxidation of white wines. This technique enhances the aromatic part of the wine. Sissi for our blend of chardonnay, Arneis and Favorita use of oak barrels for aging.

During this aging, the yeast lees are regularly resuspended by lees stirring in order to homogenize the re

dox potential of the wine and avoiding in this way that the wine is at the surface oxides and is reduced to a level of the lees. the lees of yeasts possess, in effect, reducing remarkable properties.

During aging in the cask, the dregs play a crucial role in the protection of aromaswine against oxidation. In fact, a great wine is characterized first of all by its capacity to preserve, during its conservation in the bottle, of the or of aromas grapes from which it comes and to develop special aromatic nuances: empyreumatic, mineral, truffle. There is talk of ‘reduction bouquet “. The rest can be considered to refine a wine is in bringing him to a redox balance in favor of developing this bouquet during conservation in the bottle.

In this way we will have an aromatic white wine of “great garde”.