When it comes to quality wine, one image often comes to mind: that of oak barrels lined up in a barrel cellar. For many, the equation is almost automatic: more wood means better quality… but is that really the case?
Ageing does not make wine ‘more prestigious’, but rather it guides it towards its ideal balance. Every wine has a different personality and, for this very reason, requires a different approach.
Regardless of passing trends, there is no single ageing method that is absolutely superior to the others, and it is precisely this philosophy that guides every decision made by the oenologists at Cantina Vinchio Vaglio.
The ABCs of Wine Ageing
Ageing is the period during which the wine continues to evolve, gradually finding its balance. The aromas blend together, the structure becomes more harmonious and the harsher elements are softened.
It is not simply a matter of waiting, but rather an active phase during which the wine continues to transform, and the environment in which this evolution takes place (whether steel, concrete or wood) affects the final result.
Wood: the ageing process that adds depth and complexity
Of all the materials used for ageing, wood is without doubt the one that affects wine the most, because two fundamental processes take place whilst the wine is in the barrel:
- on the one hand, wine gradually comes into contact with small amounts of oxygen, which help to soften the tannins and harmonise the structure;
- on the other hand, wood slowly releases certain aromatic compounds that can enrich the bouquet with spicy, balsamic, toasty or vanilla notes.
The main types of barrels used for ageing are:
- Caratelli (25 to 50 litres), typically used for sweet and liqueur wines,
- Barriques (225-litre Bordeaux-style or 228-litre Burgundy-style, known as ‘pièce’), which impart notes of vanilla, cocoa and sweet spices,
- Tonneaux (500–700 litres)
- Large barrels (1,000 litres and above)
The origin, type and porosity of the wood, the toasting process, the size of the barrel and even the thickness of its staves all have a significant impact on the qualities of the wine. The challenge in every case is to prevent the wood from taking centre stage to the point of overshadowing the expression of the grapes. The role of wood must be to enhance the wine, not to mask its identity.
It is a particularly suitable choice for full-bodied red wines, which develop rich tannins and a sophisticated aromatic bouquet.
Steel: the ageing process that lets the fruit shine through
Stainless steel is the most neutral material used in the winery: it does not impart any aromas, it does not alter the wine’s profile and minimises contact with oxygen.
For this reason, it is the ideal solution when the aim is to preserve the characteristics of the grapes.
Wines aged in steel generally retain their freshness, aromatic precision, fruity fragrance and lively palate.
It is a particularly suitable choice for young white wines, aromatic wines and rosés, as it enhances fruity, floral and mineral notes, but also for all those red wines where the aim is to highlight the varietal character.
Concrete: discreet ageing, the historical heritage of wineries
For many years, it was regarded as an outdated technology because it was once used during the winemaking process, before being replaced by temperature-controlled stainless steel. Today it has returned to the fore, particularly during the pre-bottling stage, since, unlike steel, it allows for gentle and natural micro-oxygenation, improving the balance in blends and enabling a smoother evolution of the wine without, however, imparting its own aromas, as is the case with wood.
Concrete allows the wine to breathe slowly, keeping the identity of the grape variety and the terroir intact. And that is why we have recently renovated 160 concrete tanks, which have been kept in perfect condition to date, to give them a fresh new look and showcase this cultural heritage.
Ageing Vinchio Vaglio wines: different choices for… different wines!
In our winery, each wine is vinified in the way that best brings out the varietal character of the grapes.
Barbera is a highly versatile grape variety, and at Vinchio Vaglio we produce a wide range of very different styles. There are wines where no wood is used at all, such as Sorì dei Mori and Vigne Vecchie 50, which are aged solely in steel and concrete tanks; but there is also I Tre Vescovi, which is aged for a fairly long period in large 75-hectolitre barrels. These are wines that allow the structure to stand out without detracting from the prominent fruit character, both on the palate and on the nose. These styles are very well received in today’s market as they are less demanding and easy to enjoy.
At Vinchio Vaglio, we also produce wines such as Sei Vigne Insynthesis Nizza Riserva, Nizza Laudana or Vigne Vecchie Barbera Superiore, which spend varying lengths of time in wooden barrels of different sizes and therefore possess great structure; they improve with age and, thanks to further ageing in the bottle, acquire elegance and longevity.
Oenologist Giuseppe Rattazzo
Quality does not depend on the container used for ageing, but rather on the ability to choose the most suitable one.
What about bottle ageing?
Does the ageing of a wine end with the time spent in the container used prior to bottling? Absolutely not!
Vinchio Vaglio allows all its wines to settle in the bottle before they are released onto the market, for a period that varies depending on the type of wine. This ranges from a minimum of 3–4 months for young wines to several years for wines intended for long-term ageing.
This represents a significant cost, but it is essential because our bottles only go on sale when the wine is truly ready to be drunk. We do not ask our customers to wait months or years before opening a bottle for it to reach its peak; we do that ourselves.