The Grappa Barrel: The Barrique
The term barrique refers to a small-capacity barrel used to ferment and age special wines and to age distillates like Grappa.
There are various types and sizes, the most commonly used are the Bordeaux barrique with a capacity of 225 liters and the Burgundy barrique, which has a capacity of 228 liters. They are made with staves of seasoned and toasted oak. Naturally, the oak woods vary depending on their origin and porosity: the more compact and valuable they are, the more suitable they will be for significant aging.
The Preparation of the Wood and the Construction of the Barrique
The wood that will make up the barrel is split into staves - not cut, to avoid the soft parts of the fiber - which will be left to age in the open air for a period ranging from 2 to 5 years. The rains that fall on the aging staves help wash away unwanted tannins from the wood, while the sun's rays influence its organoleptic characteristics. At this point, the staves are assembled and held together by metal hoops, giving the whole the typical oval and truncated shape we all know. Using a cubic meter of the most precious oak, it is possible to make at most 5 or 6 barriques. With other less compact types of oak, the number can reach 9 or 10 barrels, if the master cooper is very careful not to waste anything.
The Toasting Process of the Wood and Its Implications
During the assembly phase of the barrique, the staves will be toasted from the inside with an open flame. Toasting causes chemical-physical transformations in the wood that will decisively influence the organoleptic qualities of the wine or distillate resting in the barrique. There are fundamentally three types of wood toasting: light, medium, and intense.
Each type of toasting will impart different qualities to the distillate in terms of taste and aroma: all these characteristics must be extremely clear to those overseeing the aging process.
There are various types and sizes, the most commonly used are the Bordeaux barrique with a capacity of 225 liters and the Burgundy barrique, which has a capacity of 228 liters. They are made with staves of seasoned and toasted oak. Naturally, the oak woods vary depending on their origin and porosity: the more compact and valuable they are, the more suitable they will be for significant aging.
The Preparation of the Wood and the Construction of the Barrique
The wood that will make up the barrel is split into staves - not cut, to avoid the soft parts of the fiber - which will be left to age in the open air for a period ranging from 2 to 5 years. The rains that fall on the aging staves help wash away unwanted tannins from the wood, while the sun's rays influence its organoleptic characteristics. At this point, the staves are assembled and held together by metal hoops, giving the whole the typical oval and truncated shape we all know. Using a cubic meter of the most precious oak, it is possible to make at most 5 or 6 barriques. With other less compact types of oak, the number can reach 9 or 10 barrels, if the master cooper is very careful not to waste anything.
The Toasting Process of the Wood and Its Implications
During the assembly phase of the barrique, the staves will be toasted from the inside with an open flame. Toasting causes chemical-physical transformations in the wood that will decisively influence the organoleptic qualities of the wine or distillate resting in the barrique. There are fundamentally three types of wood toasting: light, medium, and intense.
Each type of toasting will impart different qualities to the distillate in terms of taste and aroma: all these characteristics must be extremely clear to those overseeing the aging process.
The Importance of Selecting and Using the Barrique
Contrary to those who believe that using a barrel is similar to simply letting the distillate rest, using a barrique - and barrels in general - is an extremely complex process. It is necessary to recognize which distillate is best suited for aging, for how long, and under what humidity and temperature conditions the aging should be carried out. There are many variables in this process, and only great experience can yield good results. It is worth emphasizing the term "can" since the complexity of the aging process should never be underestimated.
The lifespan of a barrique and its exceptions
A new barrique exhausts its aging capacity after three passages of young wine inside it. This is not the case for Grappa.
In fact, with a much higher alcohol content than wine, the distillate can rely on its greater extraction power of noble substances from the barrel wood.
In this case, the lifespan of a barrique almost doubles compared to what it would be if used for aging wine.
In fact, with a much higher alcohol content than wine, the distillate can rely on its greater extraction power of noble substances from the barrel wood.
In this case, the lifespan of a barrique almost doubles compared to what it would be if used for aging wine.