Before 1950 almost all champagne in the wood was removed! At that time there were simply no alternatives, the modern steel tanks were only developed later. When the steel tanks came, almost all vintners switched to this method of removal because they were easier to clean and there were fewer hygiene problems in the cellar. In addition, it was significantly less work to fill a large tank than hundreds of small barrels and they were also more durable. However, some houses have always remained true to the wood, such as Krug or Bollinger.

The winegrowers who work with wood usually do not expand their entire production in wood, but only part of it. In this way, very specific basic wines or parcels can be developed in wood and / or some of the reserve wines can be developed in wood, the other part in steel or similar neutral containers (e.g. enamel tank). Later, the winemaker can use his assemblage to determine the percentage of reserve wines that have been aged in wood that are added.

In addition to the effect that the wine takes on the aroma of the wood, the wine also breathes through the wood (that's why it makes a serious difference whether you use wood chips, but these are prohibited in Champagne). Due to the contact with the air, the wine develops differently than in the steel tank. Wines developed in this way are usually more open, spicy, full-bodied and often also wild in their aromas. That comes from the aroma of the wood but also from the contact with the air.

The degree to which the aroma is influenced by the wood is determined by the size of the barrels (smaller barrels give off a more intense taste), by the toasting of the barrel (there are different roasts from medium to strong), by the type of wood (mostly French oak, American woods are often more intense), the thickness of the barrel wall (currently some winegrowers swear by Stockinger barrels from Austria, as these are particularly neutral and have thick, untoasted barrel staves) and whether the barrel is new or has been used more often.

Many biodynamic winemakers work with wood because it is the most natural substance. It is also said that native yeasts that are used in the first fermentation harmonize particularly well with wood.

Before 1950 almost all champagne in the wood was removed! At that time there were simply no alternatives, the modern steel tanks were only developed later. When the steel tanks came, almost all... read more »
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Before 1950 almost all champagne in the wood was removed! At that time there were simply no alternatives, the modern steel tanks were only developed later. When the steel tanks came, almost all vintners switched to this method of removal because they were easier to clean and there were fewer hygiene problems in the cellar. In addition, it was significantly less work to fill a large tank than hundreds of small barrels and they were also more durable. However, some houses have always remained true to the wood, such as Krug or Bollinger.

The winegrowers who work with wood usually do not expand their entire production in wood, but only part of it. In this way, very specific basic wines or parcels can be developed in wood and / or some of the reserve wines can be developed in wood, the other part in steel or similar neutral containers (e.g. enamel tank). Later, the winemaker can use his assemblage to determine the percentage of reserve wines that have been aged in wood that are added.

In addition to the effect that the wine takes on the aroma of the wood, the wine also breathes through the wood (that's why it makes a serious difference whether you use wood chips, but these are prohibited in Champagne). Due to the contact with the air, the wine develops differently than in the steel tank. Wines developed in this way are usually more open, spicy, full-bodied and often also wild in their aromas. That comes from the aroma of the wood but also from the contact with the air.

The degree to which the aroma is influenced by the wood is determined by the size of the barrels (smaller barrels give off a more intense taste), by the toasting of the barrel (there are different roasts from medium to strong), by the type of wood (mostly French oak, American woods are often more intense), the thickness of the barrel wall (currently some winegrowers swear by Stockinger barrels from Austria, as these are particularly neutral and have thick, untoasted barrel staves) and whether the barrel is new or has been used more often.

Many biodynamic winemakers work with wood because it is the most natural substance. It is also said that native yeasts that are used in the first fermentation harmonize particularly well with wood.

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Information Vinification in Oak
Information Vinification in Oak
Printed Card (in German language) with information on Vinification in Oak
Content 1 Stück
€0.00 *
Benoit Marguet Shaman 16 DEMI
Benoit Marguet Shaman 16 DEMI
66% Pinot Noir, 34% Chardonnay, dosage: 0g/l
Content 0.375 Liter (€71.49 * / 1 Liter)
€26.81 *
Dosnon Récolte Noire
Dosnon Récolte Noire
100% Pinot Noir, 2-3 years aging in oak barrel, dosage: 5-6 g/l
Content 0.75 Liter (€44.07 * / 1 Liter)
€33.05 *
Dosnon Récolte Brute
Dosnon Récolte Brute
70 % Pinot Noir, 30% Chardonnay, Dosage: 4g/l, Fermented for 10 months in barrique followed by 24-month maturation in barrique
Content 0.75 Liter (€45.49 * / 1 Liter)
€34.12 *
Bonnet-Ponson Cuvée Perpétuelle V14
Bonnet-Ponson Cuvée Perpétuelle V14
40% Pinot Noir, 30% Chardonnay, 30% Meunier, dosage: 3g./l.
Content 0.75 Liter (€45.49 * / 1 Liter)
€34.12 *
Vilmart Grande Reserve
Vilmart Grande Reserve
70% Chardonnay, 30% Pinot Noir, vinified in oak, 3-4 years bottle aging, dosage: 9g/l
Content 0.75 Liter (€46.53 * / 1 Liter)
€34.90 *
Doyard Cuvée Vendémiaire brut
Doyard Cuvée Vendémiaire brut
100% Chardonnay, 50% reserve wines, 4 years bottle aging, dosage: 5g/l
Content 0.75 Liter (€49.25 * / 1 Liter)
€36.94 *
Dosnon Récolte Noire Brut Zero
Dosnon Récolte Noire Brut Zero
100% Pinot Noir, Dosage: 0g., 24 month aging in wooden barrel
Content 0.75 Liter (€50.56 * / 1 Liter)
€37.92 *
Vilmart Grand Cellier
Vilmart Grand Cellier
70% Chardonnay, 30% Pinot Noir, vinified in oak, 3-4 years bottle aging, dosage: 8g/l
Content 0.75 Liter (€53.20 * / 1 Liter)
€39.90 *
Eric Rodez Cuvée de Crayères
Eric Rodez Cuvée de Crayères
60% Pinot Noir, 40% Chardonnay, Dosage: 6g/l, domaine's entry level champagne, one that nonetheless displays a challenging complexity
Content 0.75 Liter (€53.93 * / 1 Liter)
€40.45 *
Jean Velut Témoignage 2010
Jean Velut Témoignage 2010
100% Chardonnay, 8 years aging on the lees, Dosage: 4 g/l
Content 0.75 Liter (€55.76 * / 1 Liter)
€41.82 *
Vauversin Orpair 2015
Vauversin Orpair 2015
100% Chardonnay, 12 months aging in used oak, from one vintage, 6 years aging on the lees, dosage: 4g/l
Content 0.75 Liter (€55.76 * / 1 Liter)
€41.82 *
Vilmart Rubis Rosé
Vilmart Rubis Rosé
60% Pinot Noir (“Rosé de Saignée”), 40% Chardonnay, im Holz ausgebaut, Dosage: 9g/l
Content 0.75 Liter (€58.36 * / 1 Liter)
€43.77 *
Benoit Marguet Yuman 16
Benoit Marguet Yuman 16
100% Chardonnay, Dosage: 0g/l
Content 0.75 Liter (€58.49 * / 1 Liter)
€43.87 *
Ruppert-Leroy Cuvée Fosse-Grely V017
Ruppert-Leroy Cuvée Fosse-Grely V017
50% Pinot Noir, 50% Chardonnay, Dosage: 0g.
Content 0.75 Liter (€58.49 * / 1 Liter)
€43.87 *
Tarlant Rosé
Tarlant Rosé
50% Chardonnay, 44% Pinot Noir, 6% Pinot Meunier, dosage: 6g/l.
Content 0.75 Liter (€60.44 * / 1 Liter)
€45.33 *
Jean Velut L'Oubliée
Jean Velut L'Oubliée
100% Chardonnay, 50% Vinified in oak, 6-7 years aging on the lees, dosage: 4 g/l
Content 0.75 Liter (€62.25 * / 1 Liter)
€46.69 *
Benoit Marguet Shaman 16 Rosé
Benoit Marguet Shaman 16 Rosé
70% Chardonnay, 30% Pinot Noir, dosage: 0g/l
Content 0.75 Liter (€62.39 * / 1 Liter)
€46.79 *
Eric Rodez Brut Rosé
Eric Rodez Brut Rosé
30% Pinot Noir, 24% Chardonnay (vinified as white wine), 46% Pinot Noir (mazeration), dosage: 5g/l
Content 0.75 Liter (€63.56 * / 1 Liter)
€47.67 *
Eric Rodez Blanc de Blancs
Eric Rodez Blanc de Blancs
100% Chardonnay, Assemblage using 5-6 vintages, Dosage: 4g.
Content 0.75 Liter (€63.56 * / 1 Liter)
€47.67 *
Benoit Marguet Shaman 17 Extra Brut
Benoit Marguet Shaman 17 Extra Brut
66% Pinot Noir, 34% Chardonnay, dosage: 0g/l
Content 0.75 Liter (€64.00 * / 1 Liter)
€48.00 *
Bonnet-Ponson Seconde Nature V17
Bonnet-Ponson Seconde Nature V17
45% Pinot Noir, 40% Chardonnay, 15% Meunier, without sulphur, vinified in oak, dosage: 0g./l.
Content 0.75 Liter (€64.33 * / 1 Liter)
€48.25 *
Eric Rodez Blanc de Noirs
Eric Rodez Blanc de Noirs
100% Pinot Noir, Dosage: 5g, Assemblage using 5-6 vintages.
Content 0.75 Liter (€64.85 * / 1 Liter)
€48.64 *
Ruppert-Leroy Cuvée Les Cognaux V17
Ruppert-Leroy Cuvée Les Cognaux V17
100% Pinot Noir, Dosage: 0g.
Content 0.75 Liter (€64.99 * / 1 Liter)
€48.74 *
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