Vinum Lignum®
Ton brings delight
We grow our popular Vinum-Lignum® series in exclusive French barriques from day one. Its production requires a lot of knowledge, experience and care. Here we provide you with five interesting facts about this.
1. the choice of wood
The oak wood provides the special aroma. But not every oak has the same flavor potential and tannin content. A targeted selection of the woods by the trap operator is essential. The carefully selected round timber is split into longitudinal timbers – so-called staves.
2. drying
The oak wood now has to dry in the air for two to three years – a slow and space-intensive process. The sun, air and rain break down the bitter substances in the wood, which would negatively affect the quality of the wine. Natural drying is far superior to the artificial drying of the wood in drying rooms, because only in this way the wine acquires its flavorful subtleties.
3. shaping
After drying, the staves are thinned to a width of 27 mm and are given their slightly curved shape by the trap. He also bevels the ends. Stave he puts next to stave, matching each other as much as possible, so that the barrel gets the desired appearance. A hammer is used to position the individual parts in temporary barrel hoops.
4. roasting
An essential step in the production of barriques is roasting over an open fire, technically known as toasting. It is used for thermal conversion of unpleasant wood tannins and aroma components into taste-pleasing substances that the barrel emits during storage.
5. finishing touches
Now only a little is missing to complete the barriques: the trap operator drills a bunghole and attaches the vessel bottoms, which are also toasted. A test with air shows whether the barrels are tight. Last but not least, the temporary iron tires are replaced with the correct ones, the barrels are sanded down and the corners are beveled. Now the barrels are ready for the Vinum Lignum® delights.
