Barrels Are Expensive—Why Do We Use Them?
Posted: Nov 13, 2008 9:56am ET
Posted by Barbara Kronenberg-Widmer The alcoholic fermentations are done, both at Brancaia in Chianti Classico and in the Maremma, so our principal task and decision-making process during the next 12 to 20 months involves when, for how long and in what kind of oak we barrel all the different young wines.
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