Barrel ageing: where chemistry meets the magic of wine!
Barrel ageing is a crucial stage in the winemaking process. During this stage, the wine evolves, refining its character and developing a range of more complex aromas and flavours.
So what really happens inside a barrel? 🔬
Well, that's real alchemy!
Controlled micro-oxygenation is a technique whereby small quantities of oxygen are introduced in the wine during its ageing in wooden barrels. This oxygen penetrates the wine and reacts with its components, in particular tannins, which are the substances responsible for the sensation of astringency. Oxygen causes the tannins to ‘soften’, reducing that dry feeling that can sometimes be too strong in young wines.
At the same time, oxygen also stimulates chemical reactions that enrich the wine's aromatic profile, bringing out more complex and pleasant notes. The result is a wine with a more balanced, less rough structure and a softer, more velvety taste, which makes the tasting experience more enjoyable.
Yet not all barrels are the same. The type of wood, barrel capacity and ageing time play major roles:
The most commonly used ones are:
French oak: adds refined notes of spices, vanilla and subtle elegance.
American oak: more generous, giving intense hints of coconut, caramel and toast.
Then there is the fundamental choice between new and second-passage barrels.
The new barrel releases more tannins and aromatic compounds, giving the wine a strong character with marked notes of wood, spices and vanilla.
The second passage barrel, on the other hand, has already released most of its extractable substances. Its contribution is more discreet, allowing the wine to maintain a more authentic profile and making the most of the fruit and varietal characteristics of the grape variety.
Which wines age in barrels?
Barrel ageing is not only intended for red wines, nor do all red wines undergo this process. Although barrel ageing is traditionally associated with reds, white and rosé wines can also be aged in barrels, but the duration and effect are generally different. In whites, for example, wood is used to add complexity and smoothness, but often to a smaller extent than in red wines, so that the wood notes do not dominate the fresh, fruity characteristics of the wine.
Even red wines, not all are barrel-aged. Some, especially those meant to be consumed young, may be aged in steel or other neutral vats to preserve the freshness and liveliness of their aromas. Barrel ageing is therefore a stylistic choice that depends on the type of wine to be made, and is not a compulsory step for all reds.
How do we do it in Palazzo Centofanti?
For our Montepulciano d'Abruzzo Etichetta Rossa, we choose the second passage barrels. In this way, the wood accompanies the wine without ever dominating it, thus keeping the typicality of the grape variety intact and offering a perfect balance between structure and elegance.
Similarly, our 2015 Skaramantico ages for 6-7 months in barrel, acquiring that right complexity that makes you fall in love with every sip. Here, ageing is like a wise counsellor: it enriches, softens, but lets the wine tell its own story, with all its fruity and territorial soul.
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