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Cavas and wines
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Discover with Segura Viudas what wood brings to wine in terms of taste, smell, colour and durability.
TASTE
It is evident that the wood contributes nuances to the final flavour of the wine, as well as more body and intensity. The result depends on the time that the wine has spent in contact with the wood (the more time, the more intensity). Thus, after six months of aging you can obtain flavours reminiscent of vanilla and caramel.
SMELL
In addition to the smell of wood itself, aging in barrels gives the wine aromas of toast or spices. Among the most characteristic odours obtained are those reminiscent of vanilla or liquorice, and even coffee, chocolate or caramel.
COLOR
The wood makes the colour of the wine appear more intense, both in white and red wines. This is due to the reaction caused by the tannins of the wood in contact with the anthocyanins, responsible for the pigmentation of the wine found in the skin of the grape.
DURABILITY
In addition, aging in barrels increases the durability of the wine, prolonging its life. It is therefore an excellent conservation material, which, in addition, and depending on the quality of the wood, can turn a good wine into an excellent wine.
