Having implanted and grown the vineyards, carried out harvesting and vinification, it’s time to age the wine for bottling. At this stage, practice by aging young wines that are practically ready to drink, rather than a Brunello or a Montepulciano Nobile.
Aging wine is no easy matter. For tannic reds, after the alcoholic fermentation, we must choose the right wooden barrels, their volume and capacity and plan their layout in the cellar. On the other hand, it is also possible to age the wine directly in stainless steel vats. This process is more appropriate for young white wines, which have been fermented without help of the pomace and hence are less acidic. For red wines, you can purchase barrels to be used following the fermentation. Red wines are more acidic and their contact with the wood of the barrel helps reduce the acidic quality as it allows the liquid to oxygenize.
Storage can take place in the typical thousand-litre barrels or in the more renowned 225 or 228 litre barriques, used for more structured wines, suitable for being aged. After the aging stage, you should start bottling between February and March, following the harvest, so that the fermented wines have reached the right balance of sweetness of sugars, acid oxygenation and tannin.
Pour the wine in a carboy and let it rest for a period of 20 days, then transfer it into the bottles, using a cannula and making the wine flow smoothly on the inside of the bottle. Always fill up the bottle to guarantee adequate conservation.
For capping, we recommend the classic cork or plastic cork, driven into the bottle neck with an appropriate machine. This will ensure that your wine is preserved to an acceptable quality, even outside vats an barrels and avoid it becoming vinegar. The last step will be to store the bottles in a cool place, without sudden changes in temperature, with little light and especially no smells.