Phenolic composition of French oak barrels and casks for making quality red wines
ADE Project 2010 - 2013
Jointly with the ITACyL, we are studying how the different chemical composition of the barrels, the origin of the wood, and the particular drying and toasting techniques used in the coopering craft influence wine composition. All barrel types used in the winery are being tested using only one type of wine.
The information garnered from tastings after 12 months ageing in the barrel provides us with valuable insights to continue improving day after day on something of paramount importance to us, the final quality of our wines. Knowing the chemical evolution of the casks in time will allow us to establish the length of their useful life.