A few words about the ageing

The determining point for splicing is the passage or rather the wine must stay in cask. The resources of barrel allows the entrance of oxygen which reacts with several wine components by creating all the reactions of so-called oxidative maturation (ripening). At the same time, wood and wine interact well. We can therefore say that the schematic in the barrel aging is a three reason process: wine, barrel, oxygen.

Therefore, the oak (oak) is indispensable for making barrels. Wine in barrel is exempted from the more over phenolic substances which it contains, while we have many welding tannin between them that give unions less "styfes". This procedure will help to ensure that the wine will have "soften" and "rounds" tasty. However it is worth stressing that the passage from the oak barrel is not mandatory for all red wines. In principle a Nouveau does not pass by default from barrel. Some red wines without a lot of "tannins"  probably won't benefit from a long stay in a barrel. But there are also wines that need long enough to reach good point of maturity. In many cases the time spent in barrel set pieces at one year.