Have questions with regard to the process of fermentation of wine in a wooden barrel? Seek the answers in our tutorial. If again you do not find the answers that you are searching for do not hesitate to contact us. We will be glad to meet any question.

1. Which varieties of wines are suitable for aging?

All varieties of wine are ready for the aging process, but mainly rose and red, because they bear more in the oxidation. Important role plays the age of grapes, so that we have a good result.

2. How long the wine should remailn in the barrel so that it is upgraded ιits aroma, color, taste and mouthfeel?

Usuall, after 2-3 months staying in the barrel, which must be filled to the very top, our wine has all the aromatic and tasty characteristics, so that we have a wine of excellent quality. Of course, in that process very important is the grape variety and quality.

3. Which are the differences in an oak barrel from a chestnut barrel?

All, top quality wine, are matured in oak barrels. Therefor, it is advisable to use oak wood from any other type of wood. Our company, mainly constructs oak barrels. We can use also chsetnut barrels, which are cheeper and give wine a different aroma and teste. This kind of barrels must be avoided in the case of white wine, as they affect the color and the limpidity of wine.

4. Why we don't use ****Πύρρο εξαέρωσης **** in barrels for individulas while we use it in barrels for wineries?

The reason is that individual customenrs most often they drink wine Ο λόγος είναι ότι συνήθως οι ιδιώτες πίνουν το κρασί straight from the barrel. Opening of the ***πύρρος εξαέρωσης*** very often results the faster oxidation of wine because of entering fresh air in the barrel.

5. After five-year period is the barrel unsuitable for aging wine?

After half decade barrel can upgrade the aroma and taste of wine but in a lower grade than in first years.