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Barriques; Voor - en tegenstanders

Brunello op rust bij Tenuta Caparzo

............. heel erg oud

In Italie, en met name de Barolo en Brunello zone, wordt de invloed van nieuwe barriques flink ter discussie gesteld. Barriques ( 225 liter ), gemaakt van eiken en afkomstig uit centraal Frankrijk, zijn befaamd om hun forse afgifte van hout en vanille tonen. In de afgelopen jaren werd de invloed van barriques toegejuigd door met name aanhangers van Robert Parker. Wijnen met kracht en tannines. Anderzijds trad er een soort eentonigheid op. Wijnen begonnen allemaal op elkaar te lijken door de invloed van vooral nieuwe barriques die de de typische druif - en terroir smaken verdrongen.

Barolo en brunello rijpt traditioneel op `botti`, vaten uit Slovenie van wisselende grote, vaak enkele duizenden liters. De terugkeer van deze `botti` heeft ook te maken vanuit economisch oogpunt. De huidige financiele crisis zorgt ervoor dat producenten nu vaker gebruik maken van oudere jaargangen barriques ( 1 tot 3 jaar oud ) of terugkeren naar Sloveens eiken.
Franco Zilliani ( Italiaans wijnschrijver ) schrijft:

" A more mature and informed use of barriques was clearly evident. The barrels used were perhaps not always new (the economic crisis has also slowed the purchase of new barrels), and often third- and fourth-passage casks. The selection of wood seemed to have been toasted in a more relaxed fashion and even producers whom you would have thought lifetime modernists have embraced the healthy and increasingly popular habit of using larger casks, including tonneau and especially botti that can hold between 15 and 30 hectoliters (made from Slavonian and French oak). This is due to the fact that there is a growing number of consumers who prefer wines that smell like Nebbiolo and not like the forests of the Massif Central ".

This state of things reveals that producers have begun to pay heed to the elements that should have always played a starring role in their wines: the land, the terroir, the vineyard with all of its ?attributes,? not to mention careful vineyard management, elements that make all the différence. ( bron: vinowire )

Modernisten tegenover traditionalisten. Kracht versus souplesse en eigenzinnigheid. Modern wijnmaken met RVS kuipen en temperatuur gecontroleerde fermentatie hebben een enorme kwalitatieve sprong gemaakt. Laat nu juist de eigenschappen van druiven en de wijnmakers het verschil maken en laten we net dat verschil niet afvlakken met houtnuances.
ITALIANO
In Itlalia, e sopratutto nelle zone del Barolo e del Brunello, viene messo fortemente in discussione l?uso di barrique nuove ( 225 liter ), fatti di rovere e provenienti dalla Francia centrale , famosi per un legno profumato di vaniglia.
Negli anni passati l?influenza del barrique veniva fortemente ?sponsorizzato?sopratutto dai fan di Robert Parker. Vini forti con tanti tannini.Questo ha causato una ?globalizazzione del gusto? dei vini . Tutti i vini si somigliano causato dalle influenze delle barrique nuove che nascondevano i tipici profumi di uva e di terroir.

Il Barolo ed il brunello veniva tradizionamente messo su `botti`; grandi botti della Slovenia di grandezze diversi, fino migliaie di litri. Il ritorno di questi botti ha anche a che fare con la crisi economica . Spesso volentieri i producenti usano barrique di 1 a 3 anni o ritornano del tutto alla botti grandi.
Franco Zilliani ( giornalista italiano ) scrive:
" A more mature and informed use of barriques was clearly evident. The barrels used were perhaps not always new (the economic crisis has also slowed the purchase of new barrels), and often third- and fourth-passage casks. The selection of wood seemed to have been toasted in a more relaxed fashion and even producers whom you would have thought lifetime modernists have embraced the healthy and increasingly popular habit of using larger casks, including tonneau and especially botti that can hold between 15 and 30 hectoliters (made from Slavonian and French oak). This is due to the fact that there is a growing number of consumers who prefer wines that smell like Nebbiolo and not like the forests of the Massif Central ".
This state of things reveals that producers have begun to pay heed to the elements that should have always played a starring role in their wines: the land, the terroir, the vineyard with all of its ?attributes,? not to mention careful vineyard management, elements that make all the différence. ( bron: vinowire )

sti contro tradizionalisti. Forza verso souplesse .
Fare il vino con grande cisterne di accaio inox con fermentazione a temperatura controlata hanno dato un grande stimolo di qualitá .
Lasciamo che le propietá dell?uva e dei producenti fanno la differenza e non le varietá di legno!








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