Definition: pipe

Traditionally used for port, Madeira, Marsala and other Portuguese wines, the capacity of the pipe can vary from one region of the country to another. In the Douro Valley, where port is produced, the harvest of each vineyard is measured in 550-litre pipes. In Villa Nova de Gaia, near the mouth of the Douro where port matures in cellars, a pipe varies in capacity from 550 to 630 litres. Due to their elongated shape, not only the staves at the bottom but also those at the ends of the pipe are fitted with a river rush seal to ensure watertightness. The particularly elongated shape of the pipe serves to accelerate the wine's evolution, as it benefits from a larger surface area of contact with the air through the wood. Port pipes are often centuries old. They are made of oak with very tight fibres, often sourced from Poland (at Martinez and Cockburn). The properties of oak from the forests of the Danzig region reduce evaporation losses by 2% per year. Pipes from the last century are regularly maintained. The staves are periodically descaled and replaced if they start to leak. New pipes are not immediately used for ageing port. Too rich in tannins, which would alter the desired fruitiness of port, new pipes are first used to age red wines for at least 18 months. In the cooperages of the great port houses, the waste from this oak wood is turned into sawdust, which is used to smoke fish, particularly salmon. The pipe is also used for Madeira (418 litres) and Marsala (422 litres).