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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.

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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Vilmart Rubis Rosé
Vilmart Rubis Rosé
60% Pinot Noir (“Rosé de Saignée”), 40% Chardonnay, im Holz ausgebaut, Dosage: 9g/l
Content 0.75 Liter (€66.53 * / 1 Liter)
€49.90 *
Doyard Révolution
Doyard Révolution
100% Chardonnay, vinified in barriques, 84 months aging on the lees, dosage: 0g/l
Content 0.75 Liter (€69.20 * / 1 Liter)
€51.90 *
Eric Rodez Brut Zero
Eric Rodez Brut Zero
70% Pinot Noir, 30% Chardonnay, partially vinified in oak to soften and blend the acidity, dosage: 0g/l
Content 0.75 Liter (€72.00 * / 1 Liter)
€54.00 *
Bonnet-Ponson Seconde Nature Rosé de Macération V17
Bonnet-Ponson Seconde Nature Rosé de Macération V17
100% Pinot Noir, rosé de maceration, without sulphur, vinified in oak, dosage: 0g./l.
Content 0.75 Liter (€72.00 * / 1 Liter)
€54.00 *
NEW
Tarlant Rosé Zero
Tarlant Rosé Zero
50% Chardonnay, 44% Pinot Noir, 6% Pinot Meunier, reserve wines aged in oak barrels, bottle aging: 5-6 years, dosage: 0g/l
Content 0.75 Liter (€72.00 * / 1 Liter)
€54.00 *
David Leclapart L’Amateur '17
David Leclapart L’Amateur '17
100% Chardonnay, Dosage: 0g/l, blend of five different parcels in Trépail, vinified in enameled steel tanks
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
Dosnon Ephémère 2015
Dosnon Ephémère 2015
100% Pinot Meunier, 10 month aged in burgundy barrel, 56 months aged on the lees, dosage: 2g/l
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
NEW
Ruppert-Leroy 11,12,13...2018
Ruppert-Leroy 11,12,13...2018
50% Chardonnay, 50% Pinot Noir, Perpetuum Solera started in 2011, Dosage: 0g/l
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
NEW
Ruppert-Leroy Cuvée La Bergerie V18
Ruppert-Leroy Cuvée La Bergerie V18
60% Fosse Grely, 20% Martin Fontaine und 20% Les Cognaux, Dosage: 0g/l
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
Bonnet-Ponson Seconde Nature SN18
Bonnet-Ponson Seconde Nature SN18
45% Pinot Noir, 40% Chardonnay, 15% Meunier, without sulphur, vinified in oak, dosage: 0g./l.
Content 0.75 Liter (€74.67 * / 1 Liter)
€56.00 *
Vauversin Ordage Cuvée Perpetuelle
Vauversin Ordage Cuvée Perpetuelle
100% Chardonnay, Perpetuum Reserve Wines, 5 years aging on the lees, dosage: 0g/l
Content 0.75 Liter (€78.67 * / 1 Liter)
€59.00 *
Vilmart Grand Cellier d'Or 2013
Vilmart Grand Cellier d'Or 2013
80% Chardonnay, 20% Pinot Noir, old vines, 3-4 years bottle aging, dosage: 7g/l
Content 0.75 Liter (€82.13 * / 1 Liter)
€61.60 *
NEW
Vilmart Grand Cellier d'Or 2014
Vilmart Grand Cellier d'Or 2014
80% Chardonnay, 20% Pinot Noir, old vines, 3-4 years bottle aging, dosage: 7g/l
Content 0.75 Liter (€82.13 * / 1 Liter)
€61.60 *
Henriet-Bazin Cuvée Hypolite 2013 Blanc de Blancs Extra Brut
Henriet-Bazin Cuvée Hypolite 2013 Blanc de Blancs Extra Brut
100% Chardonnay, Dosage 4,5 g/l, vinified in oak barrels
Content 0.75 Liter (€84.00 * / 1 Liter)
€63.00 *
Doyard Coteaux Champenois Blanc "En Vieux Fombrés" 2015
Doyard Coteaux Champenois Blanc "En Vieux Fombrés" 2015
100% Chardonnay, Coteaux Champenois
Content 0.75 Liter (€86.67 * / 1 Liter)
€65.00 *
Benoit Marguet Trépail 2014
Benoit Marguet Trépail 2014
100% Chardonnay, dosage: 0g/l
Content 0.75 Liter (€90.00 * / 1 Liter)
€67.50 *
Taster Pack "Oak Vinification vs. Steel Tank"
Taster Pack "Oak Vinification vs. Steel Tank"
Comparison vinification in oak vs. steel tank
Content 1.5 Liter (€45.33 * / 1 Liter)
€68.00 *
Benoit Marguet Ambonnay 2015
Benoit Marguet Ambonnay 2015
53% Pinot Noir und 47% Chardonnay, dosage: 0g/l
Content 0.75 Liter (€91.33 * / 1 Liter)
€68.50 *
Benoit Marguet Cramant Grand Cru 2015
Benoit Marguet Cramant Grand Cru 2015
100% Chardonnay, dosage: 0g/l
Content 0.75 Liter (€91.33 * / 1 Liter)
€68.50 *
Dosnon Cuvée Alliae
Dosnon Cuvée Alliae
50% Pinot Noir, 50% Chardonnay, vinified for 60 months in oak barrels, dosage: 0g/l
Content 0.75 Liter (€92.00 * / 1 Liter)
€69.00 *
J-M Sélèque Partition 2014
J-M Sélèque Partition 2014
72% Chardonnay, 14% Pinot Meunier, 14% Pinot Noir, composition from 7 terroirs from Pierry, dosage: 2g/l
Content 0.75 Liter (€92.00 * / 1 Liter)
€69.00 *
Eric Rodez Cuvée des Grands Vintages
Eric Rodez Cuvée des Grands Vintages
70% Pinot Noir, 30% Chardonnay, Dosage: 4 g, Erics interpretation of Krug Grand Cuvée
Content 0.75 Liter (€97.33 * / 1 Liter)
€73.00 *
NEW
Benoit Marguet Ambonnay 2016
Benoit Marguet Ambonnay 2016
57% Pinot Noir, 43% Chardonnay, dosage: 0g/l
Content 0.75 Liter (€97.33 * / 1 Liter)
€73.00 *
NEW
Benoit Marguet Verzenay Grand Cru 2016
Benoit Marguet Verzenay Grand Cru 2016
100% Pinot Noir, Dosage: 0g/l
Content 0.75 Liter (€97.33 * / 1 Liter)
€73.00 *
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