Hungarian type barrels
The raw material of the barrels is Eastern European sessile oak “Quercus Petraea”. The staves have dense annual rings (1.5 mm – 2.5 mm) and grains, they are naturally aged for 24-36 months.
Specification of barrels:
|Type and Capacity||Height /mm||Diam. bilge /mm||Diam. heads /mm||Stave thickness /mm||Hoops /pc||Weight/kg|
The barrels come with laser engraving and a silicone bung.
Due to the light toasting at 90-180 C for 20 minutes and since the burning does not reach the deeper layers of the staves a lot of tannins remain in the wood, and the wines in it will be more astringent and acidic.
Slightly brown colors and fine vanilla, almond, walnut butter and maple notes in the lightly toasted barrel. (L)
Medium roasted (M) oak is roasted at 180-220 ° C for 40 minutes. The coopers swear by it and it is considered as a kind of “Jolly Joker”. It gives less tannins but more flavour and aroma, gives the wine a warmer, sweeter character because the sugar stored in the cells of the wood is more caramelized.
Deep brown colours, vanilla and caramel aromas in medium toasted barrel (M)
More heavily fired barrels:
In the case of more heavily fired barrels (M +), these marks only increase, setting more serious expectations for wines as well. A barrel with more characteristic aromas can result in coffee, roasted hazelnuts, caramelized, candied, dried fruit or smoky notes, so it can only be a suitable choice for large vintage grapes from exceptional areas.
Smoky vanilla, almond, coffee aromas in M + barrel
Heavily toasted (H) “heavy” barrels can be fired for up to one hour at 280-300 ° C. It is characterized by tobacco, bitter citrus, deep smoke aromas. (H)