Come botti e barrique modellano il vino

The article describes wood as a tool for controlled micro-oxygenation, tannin softening, colour stabilisation and gradual development of complexity. Vessel size changes the ratio between wine and wood: small 225–228-litre barrels produce greater contact, while larger vessels act more slowly and with less aromatic effect.

Different oak origins and toast levels are outlined before the estate’s own approach is defined. Serafini & Vidotto favours small French-oak barrels made from naturally air-seasoned staves and given a light toast. The goal is to support fruit, freshness, finesse and tannin integration rather than impose a conspicuous oak signature. Wood is therefore treated as a precision instrument and a discreet partner to the wine.