Barrel aging

Barrel aging is the period of wine aging in oak barrels after fermentation and before bottling. Duration varies from six months (Burgundy cuvee wines) to three years (Bordeaux Grand Vin, Madeira wine). The barrel, generally French oak (Allier, Troncais, Vosges) or American, brings vanilla, smoke, spice and dried fruit aromas, and allows a micro-oxygenation that stabilises the wine. The percentage of new barrels versus used barrels determines the intensity of woody aromas. 100 percent new barrel aging remains reserved for the greatest red growths (Source: INAO, 2026).