Barrels “a vapore”



An innovation we developed was to use steam and hot water to bend the barrels. This method allows a further extraction of those molecules that with the subsequent toasting step would turn into vanillin, furfural and other volatile compounds, which are desirable on certain types of wine, but not on some delicate styles of white and red wines. The objective is to provide a barrel that can be more respectful of the type of grape, of the fruit of the wine, and most suitable to refine wines with more delicate aromas, without losing the technical advantage resulting from the use of the oak barrel.
All this without wasting more tannins, important in the red wine to fix the colour, that thanks to their combination with the anthocyanins, create more stable and longer chains.

These results could be particularly important to give the winemakers a different option for ageing red wines like Nebbiolo and Pinot Noir and for certain types of Chardonnay and Sauvignon Blanc for the whites, just to mention a few examples.

We believe that to obtain better results that are more suitable to market demands this project should continue, with additional testing also over the next few years, and continuing the successful cooperation with the University of Turin.


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