Through its aroma and ellagitannin in content, Quercus petraea gives Demptos Cooperage’s Hungarian oak barrels subtle nuances.
Drying in bad weather
The wood used to make these Hungarian oak barrels comes from the Hungarian forests and more particularly from Quercus petraea oaks. Matured naturally for 24 or 36 months in the Demptos stave works in Szigetvar, Hungary, it’s characterised by aromatic fractions evocative of vanilla and spices. Its measured tannin content limits the sensations of bitterness and astringency.
Ideal for a light oak effect, the Hungarian barrel is suitable for the short to medium length maturing of aromatic wines intended for drinking shortly after bottling.
A barrel for young wines
With a controlled contribution of toasted notes, Demptos’ Hungarian barrel maintains the varietal aromas and allows the different grape varieties to fully express their nuances.
The Hungarian forests are managed with a concern for preserving the environment, with selective felling and the replanting of acorns and young plants. In Hungary, people have long been aware of the need to protect our forest resources. This attitude was already prevalent under the Communist regime and forms an essential part of the efforts of the country’s foresters, who work to maintain these resources at a high level. Every year, during the harvest period which extends from November to April, trees are felled in only a few forests, while the rest are preserved.
