Definition: Barrel (storage in)

Aging in oak barrels is part of the traditional process of producing fine red wines. It imparts tannins and specific aromas to the wine, as well as providing measured oxygenation. Aging in oak barrels must be carried out with great care. The elements imparted by the wood must not dominate the wine. Therefore, only the most full-bodied, richest wines can withstand barrel ageing. Others risk being dried out and diluted by the wood. The length of storage must also be adjusted according to the structure of the wine, from a few months to two years. In some cases, the winemaker will use barrels that have previously held one or even two wines. The barrels must be of good quality (oak is the most suitable wood) and have a capacity of around 225 to 600 litres. These capacities allow for sufficiently large contact surfaces in relation to the volume. Finally, the barrels must be well maintained. Used barrels can make the wine thin and harsh (directly linked to an increase in acidity), but can also impart other unpleasant flavours, such as mould. Barrel ageing requires a great deal of attention. For example, barrels must be topped up. Topping up involves regularly adding wine to the barrels to compensate for evaporation. They must always be kept full to prevent oxidation.