The tannins of a wine aged in oak barrels are softened.
Aromas of cream, vanilla, toast, toasted bread, toasted almonds, smoke and clove add richness and layers of aromas but without overpowering our wines.
Aging
Once the winemaking is finalized, the wine is transferred to French oak barrels, where they mature and grow to their full potential. During the maturation process oxygen reacts with the wine through the pores of the oak, resulting in a more stable color, a distinctive flavor and a more compact structure. After barrel maturation, the aromas from the barrels penetrate the wine, making it more complex and layered without weighing it down.
Bottling
The winemaker conducts periodic tastings to decide when to bottle the wine. A few weeks before bottling, the winery must place the wines matured in oak barrels in a large tank so that the same wine from different barrels mixes well and settles.