Decisive point for the aging of wine is the passage or rather the eve of wine in the barrel. The resources of barrel allow the entry of oxygen, which reacts with enough components of wine creating the total of reactions of said oxidant maturation. Simultaneously, the wood and the wine inteact also. We can therefore say, schematically, that the aging in the barrel is a three-factor process: wine, barrel, oxygen.

glass-of-red-wine-500-472Very important, in the whole process, is the role of one from the aromatic substances of oak wood whitch is called vanilini - we know it from vanilla. This substance exists abundant only in the oak barrels.

Consequently, oak is irreplaceable for the manufacture of barrels. The wine in the barrel is exempted from any excess phenols substances that contain, while simultaneously we have welding of many tannins. This process contributes in order that especially the red wine gets a warm and soft mouthfeel and taste. We must mention that not all wines must pass through a wood barrel. Firstly, Nouveau does not pass by definition from barrel. Certain red wines without a lot of tannins, will perhaps not be profited by the long-lasting eve in barrel. However, most of the wines need enough time in order to reach in good point of maturity. In a lot of cases, the interval of eve in the barrel is determined legislatively in one year.

The barrel, on the other hand, cannot offer positively in the process of maturation that is realised in his interior, only for 2-3 years. Afterwards, its affection to the wine gets smaller, finally the barrel is just a simple container of wine. This is also the reason for which, in the cases of wines of strictly high specifications, the barrels it is each year new, contributing thus in essential increase of price of final product.