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Barrique ageing

Designation for the ageing of wine in small wooden barrels which, in contrast to conventional wooden barrels, are also roasted (to asted) on the inside walls by means of firing. This is a special form of barrel ageing with the aim of introducing wood and toasted flavours into the wine. Through barrique ageing, various additional aromas are added to the wine. The name is derived from barrique, the type of barrel mainly used in Bordeaux with a standard volume of 225 litres. However, larger barrels of up to 700 litres are also considered barrique barrels. Up to which barrel size one can speak of a "real" barrique ageing is, however, regulated country-specifically. As a rule, the barrels are made of oak from special oak trees mainly from France and America (and also domestic oaks), but also other types of wood such as acacia or chestnut.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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