Do you know the importance of the barrel?

In its origin the barrel It was invented by the Celts and had the function of transporting liquids or solids. However, it was later observed that gave the wine different characteristics and aromas, in addition to improving its conservation, being ideal for aging.

Some of the effects of barrel aging are:


  • About the color of wine: Contact with the wood causes the tone to increase due to the reaction of the tannins in the barrel with the wine.
  • About the aroma: The wood provides different nuances to the wine, the most common being spices and toast.
  • About the taste: The barrel adds sweetness to the wine, as well as different aromas.

After fermentation, the wine is stored in oak barrels, where it undergoes chemical changes and its composition is altered, softening the tannins. At the same time, the contact of the wood with the wine provides new nuances and flavors. In this way, more aromas will be perceived depending on the characteristics of the barrel according to its size, its use and the time the wine spends in it.

If it is smaller, newer and the wine spends a lot of time in it, it will acquire more nuances. Wood qualities such as porosity and permeability are also important, which favor controlled oxygenation. The manufacture of the barrelTo make the barrels, the pieces of oak are heated to give it the characteristic curvature. This process also interferes with the properties that the wine will inherit, so that the more toasted it is, the less tannins it will provide.

Thus, there are four types depending on the toasting of the staves:

  • Lightweight: Provides vanilla and coconut aromas.
  • Medium: more spicy notes, vanilla and chocolate stand out.
  • Alto: the spicy notes decrease and the smoky, coffee and vanilla notes increase.
  • Very high: toasted and smoky notes increase.

Although the barrels have been made from different types of wood such as cherry, chestnut or pine, the most common is oak, since due to its characteristics it is the most suitable for the maturation of the wine. However, not all types of oak are suitable for this. For this reason, the most used are French oak and American oak barrels.

First of all, regarding the performance of the wood, it is necessary to mention that French oak requires that the wood be cut in the direction of the grain so that the barrels can be completely waterproof. This characteristic causes a considerable amount of wood to be wasted, with the yield being 20-25%.

On the other hand, American oak does not have this drawback, so the cutting of the direction of the fiber is indifferent, the yield being around 50%. On the other hand, American oak has open pores, which allows it to reach more oxygen to the wine in less time. This same affects the nuances that the wine inherits, being a quick process, which makes it perfect for short-aged wines. However, French oak has a dense wood with a very closed pore, so the wine matures slowly.

The tannic and aromatic contribution is much greater, but also slower, making it ideal for long-term aging. Finally, we can differentiate different types of wine according to the time it spends in the barrel:

  • Aging wines: they remain at rest for a minimum of 24 months in the winery, of which 6 must be in barrels.
  • Reserve wines: They must rest for a minimum of 36 months in the cellar, and a minimum of 12 in the barrel.
  • Great reserve wines: minimum of 60 months at rest in the winery and at least 18 months in barrel. It goes without saying that this classification is in general terms, since each Regulatory Council dictates its rules and also depends on the type of wine; red, rosé or white.

Original source

    Shopping Cart


    Empty Cart
    Open chat
    Can we help you?
    Scan the code
    Dos Búhos
    Hello! 👋

    Do you need more information?
    Do you have questions about any of our products?
    How can we help you?

    🙂 💬