La bottaia

This is one of Benanti’s two barrel rooms. These oak barrels have the purpose of aiding red wine in its maturation process.

Oak, like cork, is a natural element coming from trees and has the advantage of being porous, therefore letting tiny oxygen particles into the vessel. Oxygen contributes to the aging and evolution of the wine and to smoothening harsh tannins.

As well as aiding with evolution, oak barrels also confer additional structure to the wine, by transferring some of their natural tannins to it.

Oak barrels can also add some “oaky” flavors to the wine. This depends on the so-called level of “toasting” of the barrel’s wood. We, at Benanti, do not want an oaky taste in our wines, so we use very neutral barrels.

The general rule at Benanti is that the smaller the barrel, the less time the wine should spend in it.

Because of the high level of contact with the wine placed inside them, smaller barrels allow faster oxygenation and evolution. Larger barrels, instead, assure slower wine aging.

The temperature in this room must always be kept cool, and the humidity must be high, to prevent the evaporation of wine from the barrel.