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OAKY CHAMPAGNE

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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OAKY CHAMPAGNE

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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Bonnet-Ponson Cuvée Perpétuelle Extra Brut V17 - Bio
Bonnet-Ponson Cuvée Perpétuelle Extra Brut V17 - Bio
40% Pinot Noir, 30% Chardonnay, 30% Meunier, dosage: 3g/l
Content 0.75 Liter (€49.33 * / 1 Liter)
€37.00 *
Bonnet-Ponson Cuvée Perpétuelle, Non Dose - Bio
Bonnet-Ponson Cuvée Perpétuelle, Non Dose - Bio
35%% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay, dosage: 0g/l, 5 years of bottle maturity
Content 0.75 Liter (€52.00 * / 1 Liter)
€39.00 *
NEW
Vincent Bliard Les Fondamentaux - Bio
Vincent Bliard Les Fondamentaux - Bio
40% Pinot Meunier, 30% Pinot Noir, 30% Chardonnay, matured in wood for a year, no fining, no filtration, minimal addition of sulphur, dosage g/l
Content 0.75 Liter (€52.00 * / 1 Liter)
€39.00 *
Dosnon Récolte Noire
Dosnon Récolte Noire
100% Pinot Noir, 2-3 years aging in oak barrel, dosage: 6 g/l
Content 0.75 Liter (€53.20 * / 1 Liter)
€39.90 *
Vilmart Grande Reserve
Vilmart Grande Reserve
70% Chardonnay, 30% Pinot Noir, Dosage: 9g/l, 2 years of bottle maturity, vinified in oak
Content 0.75 Liter (€56.00 * / 1 Liter)
€42.00 *
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 (€56.67 * / 1 Liter)
€42.50 *
Jeaunaux-Robin Rosé Le Dessous de la Cabane Brut - Bio
Jeaunaux-Robin Rosé Le Dessous de la Cabane Brut - Bio
60% Meunier, 30 Pinot Noir, 10% Chardonnay, Dosage: 8g./l.
Content 0.75 Liter (€57.33 * / 1 Liter)
€43.00 *
Doyard Cuvée Vendémiaire
Doyard Cuvée Vendémiaire
100% Chardonnay, dosage: 4g/l, 50% reserve wines, 4 years bottle aging
Content 0.75 Liter (€60.00 * / 1 Liter)
€45.00 *
Dosnon Récolte Noire Brut Zero
Dosnon Récolte Noire Brut Zero
100% Pinot Noir, 24 month aging in wooden barrel, mineral version of Recolte Noir, Dosage: 0g/l
Content 0.75 Liter (€60.00 * / 1 Liter)
€45.00 *
Vilmart Grand Cellier
Vilmart Grand Cellier
70% Chardonnay, 30% Pinot Noir, Dosage: 8g/l, , 2 years of bottle maturity, vinified in oak
Content 0.75 Liter (€66.53 * / 1 Liter)
€49.90 *
Vauversin Orpair - Bio
Vauversin Orpair - Bio
100% Chardonnay, Dosage: 4g/l, 4 years of bottle maturity, 12 months aging in used oak
Content 0.75 Liter (€66.53 * / 1 Liter)
€49.90 *
Ullens - Domaine de Marzilly Brut
Ullens - Domaine de Marzilly Brut
80% Meunier, 20% Chardonnay, 50% reserve wines, Dosage 3g/l
Content 0.75 Liter (€70.67 * / 1 Liter)
€53.00 *
NEW
Vincent Bliard Libre comme l’air Rosé - Bio
Vincent Bliard Libre comme l’air Rosé - Bio
75% Chardonnay, 25% Pinot Noir, matured in wood for a year, Rosé d'Assemblage, dosage 6g/l
Content 0.75 Liter (€72.00 * / 1 Liter)
€54.00 *
Jean Velut L'Oubliée
Jean Velut L'Oubliée
100% Chardonnay, Dosage: 4g/l, 6-7 years of botlle maturity, 50% Vinified in oak
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
NEW
Laculle Frères Bourdon Chardonnay
Laculle Frères Bourdon Chardonnay
100% Chardonnay, fermented in oak, single plot, dosage: 0g/l
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
NEW
Maison Lefébure Nos esprits libres & contents
Maison Lefébure Nos esprits libres & contents
70% Meunier, 30% Chardonnay, fermented and aged in used wood barrels , degorgement à la volée, Extra Brut
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
Benoit Marguet Shaman 19 Rosé
Benoit Marguet Shaman 19 Rosé
59% Chardonnay, 41% Pinot Noir, dosage: 0g/l
Content 0.75 Liter (€73.33 * / 1 Liter)
€55.00 *
Tarlant Rosé Zero - Bio
Tarlant Rosé Zero - Bio
50% Chardonnay, 44% Pinot Noir, 6% Pinot Meunier, Dosage: 0g/l, 5-6 years of bottle maturity
Content 0.75 Liter (€74.67 * / 1 Liter)
€56.00 *
Labruyère Page Blanche Blanc de Blanc Extra Brut
Labruyère Page Blanche Blanc de Blanc Extra Brut
100% Chardonnay, dosage: 1-3 g/l, 8% aging in oak barrels
Content 0.75 Liter (€76.00 * / 1 Liter)
€57.00 *
Eric Rodez Blanc de Noirs - Bio
Eric Rodez Blanc de Noirs - Bio
100% Pinot Noir, Dosage: 5g, Assemblage using 5-6 vintages.
Content 0.75 Liter (€78.67 * / 1 Liter)
€59.00 *
Vilmart Rubis Rosé
Vilmart Rubis Rosé
90% Pinot Noir, 10% Chardonnay, Dosage: 9g/l, 5 years of bottle maturity, 10 month vinified in oak
Content 0.75 Liter (€78.67 * / 1 Liter)
€59.00 *
Jeaunaux-Robin Les Marnes Blanches - Bio
Jeaunaux-Robin Les Marnes Blanches - Bio
45% Pinot Noir, 40% Chardonnay, 15% Meunier, without sulphur, vinified in oak, dosage: 0g./l.
Content 0.75 Liter (€82.67 * / 1 Liter)
€62.00 *
Ullens - Domaine de Marzilly L.P.M
Ullens - Domaine de Marzilly L.P.M
100% Pinot Meunier, gently aged in oak, Dosage 2,8g/l
Content 0.75 Liter (€84.00 * / 1 Liter)
€63.00 *
Bonnet-Ponson Seconde Nature SN19 - Bio
Bonnet-Ponson Seconde Nature SN19 - Bio
45% Pinot Noir, 40% Chardonnay, 15% Meunier, dosage: 0g/l, vinified in oak
Content 0.75 Liter (€84.00 * / 1 Liter)
€63.00 *
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