Betekenis van:
wine barrel

Voorbeeldzinnen

1. Wine aged at least for period of 24 months in a wooden barrel and subsequently in a bottle, whereas at least 12 months for red wine and 6 months for white or rosé wine in a barrel.
2. Wine made by pouring wine onto lees of Tokaji Aszú wine of the same vintage, aged for at least two years (one year in barrel).
3. Wine made by pouring new wine, must or new wine in fermentation onto botritysed (aszú) berries, aged for at least three years (two year in barrel).
4. Wine made of both botrytised (aszú) and healthy berries, aged for at least two years (one year in barrel).
5. Wine made by pouring wine onto pressed aszú pulp of the same vintage, aged for at least two years (one year in barrel).
6. Wine made by pouring new wine, must or new wine in fermentation onto botritysed (aszú) berries, aged for at least three years (two year in barrel). The levels of sugar and sugar free content are also set.
7. IGP ‘Vin de pays d’Oc’, ‘Vin de pays des Sables du Golfe du Lion’: wine with particular specifications which remains less than one winter in tun or barrel and stays on its lees till bottling.
8. PDO ‘Arbois’, ‘Côtes du Jura’, ‘L’Etoile’, ‘Château-Châlon’: wine product exclusively made with grape varieties layed down in the national regulation: slow fermentation, aging in oak barrel without topping up for a minimum duration of six years.
9. Wine with an acquired alcoholic strength minimum of 9,5 % vol (11 % vol. for the white fermented in barrel), maximum of 0,8 mg/l of volatile acidity and maximum of 180 mg/l of total sulphurs (140 mg/l for the red ones)