Wine from the BARREL to the GLASS

Design your own wine before beginning the barrel-ageing process

With WineTuning you will be able to choose between our best lots of young red wines, carefully selected and vinificated in our wine cellar, young wines made from Cabernet Sauvignon, Merlot, Tempranillo, Syrah, Garnacha, Moristel and Parraleta. Once chosen, you will be able to set the conditions of barrel ageing to your own personalised specifications.

You will be able to choose the type of oak: French or American, the degree to which the wood is toasted, and the time that the wine remains in the barrels. Furthermore, as the age of the barrel is a factor to take into account, we offer new and semi-new barrels, which produce different final results. With these variables, you will be able to make practically any type of wine: from fresh, fruity wines, which despite this are still complex middle vintage wines, to wines for laying down that will be preserved and improved over time. Read more

Three different processes take place when wine is placed in oak barrels: micro-oxygenation, the cession of aromas and the cession of flavours.

Micro-oxygenation. The wine receives a small amount of oxygen through the natural pores of the wood, which provokes a series of reactions in the wine that, together with the specific environmental conditions of the wine cellar, changes the structure of the wine, giving it greater longevity and a more stable colour. This must not be confused with the aeration or oxygenation of the wine as the wood acts as a filter to minimize the amount of oxygen that reaches the wine: if the wine were directly in contact with the oxygen, the contrary process to what is intended would take place: the longevity and stability of the colour would be reduced, as would the end quality of the wine. For this reason, the barrels are filled up every six months as natural evaporation occurs that allows oxygen to invade space inside the barrel.

Cession of aromas and flavours. The oak used for the barrel is left exposed to the elements for two years after being cut in order to eliminate organic flavours and aromas. After this time, and once the barrel has been assembled, the wood is toasted. During this important toasting process, tertiary aromas and flavours such as vanilla, coconut, smoked notes, toast, roast, bitter cocoa, tobacco, and caramel are generated.

It is important to take into account that the ageing process is relatively aggressive and so environmental factors, the quality of the wine that we will put into the barrels and its condition are fundamental in determining the time of ageing. The barrel-ageing time can vary from very short periods of less than six months to long ones of two to three years when wines for laying down are being sought.

The time in the barrels is associated with another period of ageing in the bottle itself in which the wine will become rounded and finer: this bottle ageing is just as important for the final result.

Do you feel like a fruity wine or a well-aged Reserva? Would you like it to have vanilla notes o do you prefer something spicy?

Or simply define the style of wine that you would like to obtain and our technical team will guide you from the moment the barrel is filled to obtain it.

Participate in the process as much as you like, you can come to see how the barrels are filled with your wine, to sample it from the barrel itself as it ages, or see how it is bottled and labelled.