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Why use barrels?

If you ever wanted a quick piece on why winemakers want to use barrels - here it is

Barrels Are Expensive—Why Do We Use Them?
Posted: 09:56 AM ET, November 13, 2008
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. At Brancaia, all wines are matured in small oak barrels for at least 12 months. Apart from some tests we do every year, we exclusively use French oak barriques and use them for two to three years before we sell them off to other producers.

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