 Vinification
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Aging great red wines to maturity
One of the Stone Cellar’s porphyry-walled chambers, 50 metres long and 7 metres wide, holds over one hundred small oak barrels (or "barriques"), in which the winery’s dark, tannin-rich red wines are aged for 15-20 months. Over this period, the wine develops and matures: The tannins are slowly refined, becoming soft, round and velvety. Meanwhile, other essential aspects are absorbed from the oak barrel itself, changing the wine’s bouquet and flavour, among them smoky, balsamic and vanilla elements.
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In 2004/2005, an additional 350 square metres were created for further barrel storage, primarily of 500 litre and other large wooden barrels. As a consequence of these renovations, a large amount of space was freed up in the porphyry gallery; this area is to be used for shooting films and holding exhibitions, lending a modern air to the traditional roots of South Tyrolean wine cultivation.
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