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Oak wood container (225 liters in the Bordeaux region). Formerly used for the transport of wine, it is now used for its maturation. The maturing of a structured wine in oak barrels transforms it. Several complex phenomena come into play: gentle oxidation, contribution of oak tannins, contribution of vanilla or empyreumatic aromas depending on the toasting. A good cellar master seeks to adapt the combinations of wood origin / type of toast / cooper to the character of his wine. Here again, it is the blending that will bring all the complexity to the wine. The barrels are generally renewed by a third every year (after three wines, the pores of the wood are clogged, the microbiological risks increase, the barrel no longer brings anything positive).