Barca Wines, Barca International
Wineries, Vineyards, Brands & Trademarks of USA & Italy

The Aging of Wine

WOOD AGING
A wine to be of exceptional quality must have a certain period of storage in wooden containers. Here it undergoes a very slow breathing process through the pores of the wood. Perhaps somewhat contradictorily all such wines as must be stored in completely full containers to prevent oxidation or spoilage. In fact, frequent "topping" of each container is of utmost necessity to refill the space created by evaporation of wine through the spores.

The length of wood aging advisable for different wines varies tremendously. Generally speaking, we have learned that the Chardonnay, Sauvignon Blanc (Fume Black) varieties are best when aged in French oak barrels; all other whites are only six months or so in storage units.

On the other hand, the reds are best when wood aged for a period of one to two years or longer, depending on the grape variety, in 50 gallon oak barrels. Perhaps the fact that the reds have more time-resistant elements such as tannin, color and flavor to develop and commingle best explains why red wines are given this extended period of aging, which seems long when compared to the delicate white wines.

AGING IN GLASS
Following the necessary wood aging period, comes the (also required) glass aging; both are essential for the production of fine table wines.

Experience has taught us that, when stored in large glass containers, our wines have developed a particularly fine quality. As a result, we have installed glass-lined tanks, which are proving themselves invaluable. Because of their size they permit the removal of wines at their optimum from wood containers without delay. For example, even an additional month or two harms a delicate white wine, having reached its optimum in the wood. Reds are also affected, but to a lesser degree. Unavoidably, the whites and the reds tend to reach a peak of wood aging at about the same time of year. To follow the pattern of fine quality production we would, if we followed old methods, have to bottle all the wines within such a short period as to make the operation physically impossible. However, merely to transfer from wooden storage to large glass storage requires a minimum of time. These glass-lined tanks therefore permit removal of all of our wines from wood at the appropriate age.

Once wines have sufficient breathing in wood, which may be looked upon as the storing up of energy for the bottle-aging period, they must thereafter be kept from further breathing, and all further changes take place within the wines themselves. Glass storage is valuable in preventing outside interference. It also allows the various acids in the wines to react further with the alcohol to form important aromatic esters. These reactions, along with numerous others, take place within the wine to create many complex constituents, which unite to form the bouquet of a properly aged wine.

Aging is continued in these tanks for periods up to 12 months, after which the wines are bottled.

BOTTLING AND STORAGE

Bottling is another critical period for wine. After completion of wood aging, they must be handled carefully and gently to avoid picking up oxygen. Pumps themselves tend to disturb the wines, so we use inert nitrogen to send wine to bottling. In other words, a gentle pressure is applied to these glass lined tanks, which in turn forces the wine along to the filling machinery. Here the new empty bottles are freed of air by blowing out each one with nitrogen automatically. From there the bottle goes to a filling machine and then to the corker, where a vacuum is created prior to plunging the cork into the bottle.

Each step is carefully controlled, and it is with such modern control methods that we are able to achieve the ever-improving quality of our wines.

Our wines, now having received their wood and glass aging, are ready for storage and then shipment to the trade. However, this does not mean that the wines cease to mature. Aging will continue to develop more and more character until each bottle reaches a peak of full maturity. Thereafter, the wines will pause and finally, slowly, lessen in quality. In the case of whites, the improvement continues for 2 to 3 years; roses, as previously mentioned, are short lived. The reds keep developing noticeably longer and are equally slow to decline. Some Cabernet Sauvignon may improve up to 20 years in the bottle, or longer.

We at Barca Winery spare neither expense nor effort to produce, bottle and mature fine table wines. If distributors, retailers and individual consumers will use equal care in storing and handling these fine wines, each bottle that comes to the table should be outstanding in quality.