VG- DEGOR hace grandes barriles de roble - tanques de 1000 litros a 10.000 litros y estos grandes contenedores puede ser para su bodega construida en el cliente . Nuestro equipo evaluará la configuración y el diseño de sus instalaciones para hacer el mejor uso de su espacio disponible. Cada contenedor será de tamaño personalizado a su requerimiento. Los depósitos de roble duelas están sujetos a nuestra selección de árboles rigurosa de los mejores bosques . Estos bastones son envejecidos durante años. A medida que nos montamos su tonel o tanque , aros están apretados de la manera tradicional, con el mazo y el conductor , asegurando que las varas están estrechamente unidas . Los tanques se someten a tostar en un proceso de días - registro en el que se utilizan cuidadosamente madera, fuego y agua . Esto nos permite no sólo doblar las duelas , sino para desarrollar toda una paleta de aromas ricos. Finura aromática y riqueza son elementos clave en la elaboración de una compleja y delicada campaña vitícola siguiente año . La forma de las barricas puede ser oval o redonda .
Grandes barriles de tanques inicio precio desde: 1.000 liter-1.500 €
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VG-DEGOR is wine barrels manufacturer with very long traditon.
We do not steam the barrels before assembly so as to preserve as many characteristics of the wood as possible. That's why a water soak is required before the use of our barrels.
"Wines can be barrel fermented in oak or they can be placed in oak after fermentation for a period of aging or maturation. Wine that is matured in oak receives more of the oak flavors and properties than wine that is fermented in oak. This is because yeast cells interact with and "latch on" to the oak components. When the dead yeast cells are removed from the wine as lees, some of these oak properties go with them. A characteristic of white wines that are fermented in oak include a pale color with an extra silky texture. White wines that are fermented in steel and then matured in oak will have a darker coloring due to the heavy phenolic compounds that are still present. Flavor notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and vanilla. Chardonnay is a variety that has very distinct flavor profiles when fermented in oak that include coconut, cinnamon and cloves notes. The "toastiness" of the barrel can bring out varying degrees of mocha and toffee notes in red wine. The length of time that a wine spends in the barrel is dependent on the varietal and style of wine that the winemaker wishes to make. The majority of oak flavoring is imparted in the first few months that the wine is in contact with oak but a longer term exposure can affect the wine through the light aeration that the barrel allows which helps to precipitate the phenolic compounds and quickens the aging process of the wine. New World Pinot noir may spend less than a year in oak. Premium Cabernet Sauvignon may spend two years. The very tannic Nebbiolo grape may spend four or more years in oak. High end Rioja producers will sometimes age their wines up to ten years in American oak to get a desired earthy cedar and herbal character." Source: Wikipedia
Wine Oak Barrels
VG-DEGOR
Office: Uzice 31000, Milosa Obrenovica 33/28, Serbia
Production:
Nis 18000, Serbia, Miodraga Petrovica Ckalje 1
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