- Barrel inserts: a lever for final blending.
We’d like to highlight products from the OENOSYLVA range of oak for oenology, with a particular focus on barrel inserts.
Inserts are a winemaking solution that stands out from the crowd. They represent a bridge between the world of barrels and the world of wood inputs (unlike chips, dominoes, blocks and staves, which are used in casks).
Inserts are designed for barrels that have already matured several wines (2 wines or more). After two or three years of ageing, on average, a barrel has delivered most of its aromatic potential. In this case, inserts are highly recommended. Inserts are a real catalyst for quality in final blending. They enable us to work on three main elements.
In order of importance :
1. Softening tannins and adding volume on the mid-palate
2. Adds sweetness and deliciousness
3. Aromatic contribution
The result is roundness on the palate, balance and gourmet qualities, and the final blend is immediately simpler to compose. These barrels of two or more wines become a real lever for quality.
Barrel inserts also extend the life of the barrel stock. This is an important argument for our customers in the face of rising oak barrel prices, and for us as we strive to extend the life of our barrels in terms of quality. In this way, the cost of ageing is contained, while still meeting our quality objectives.
Elegance, finesse, fruit respect and balance on the palate are the main objectives of the Œnosylva range of inserts.
Œnosylva products are made from French oak of stave-wood quality, with guaranteed traceability. The staves are naturally aged in the open air for a minimum of 20 to 24 months. Œnosylva barrel inserts are available in infrared heating (CLASSIC range) and convection heating (FLAVORS range),
For further information: www.oenosylva.com
– By Edouard Varron
