The wine should rest in wooden casks for a year or two. More than that is unnecessary, and may even be
harmful. The idea that the wine the older the better is misleading. It may very well be replaced by another: the
more mature better. He should rest only until reaching maturity. Therein lies the maximum quality.
In barrels, the wine will remain breathing. He needs oxygen at this stage, even in small quantities. Without
wine he did not lose his initial roughness. Breathing is necessary for the chemical reactions by which end he
must pass before reaching maturation and define your sensitive aspects. Oxygen should only enter the porosity
the timber. For nowhere else. Certify will be executed again so that voids do not occur which may be
filled by air. This, especially where there is high humidity, contributes to the evaporation of wine.
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