Oak Ageing – How Barrique and Oak Barrels Shape Wine

The ageing process – in other words, how a wine is handled after fermentation – has a significant influence on its character. Whether matured in stainless steel tanks, large oak casks or barrique barrels, each ageing method gives the wine distinctive aromas and structure.

Oak Ageing – Balance, Structure and Complexity

Many wines mature in oak barrels of different sizes. Some of the best-known and most commonly used types include:

• Barrique (225 litres) – used worldwide
• Pièce (228 litres) – Burgundy and Champagne
• Tonneau (500 litres) – France
• Fuder (1,000 litres) – Mosel and Saar
• Stückfass (1,200 litres) – Germany

Oak is typically used for these barrels, and American, French and Slavonian oak each contribute different aromatic profiles. The proportion of new oak can vary significantly and strongly influences the final character of the wine.

Characteristics of Oak Ageing

Ageing in oak allows a gentle micro-oxidation of the wine. The controlled exchange of oxygen adds structure and volume, supports the development of fruit aromas and gradually softens the tannins. When new barrels are used, the level of toasting of the wood introduces additional aromas to the wine. Typical oak-derived notes include:

• Vanilla
• Cocoa
• Chocolate
• Tobacco
• Smoke

The more often a barrel is used, the fewer aromas it releases into the wine. For this reason, winemakers choose their barrels with great care, as they have a strong influence on the wine’s style and character.

Barrique vs Large Oak Casks

Small barrels such as barriques influence the wine more strongly than large casks. Because the wine has more contact with the wood, greater amounts of tannins and phenolic compounds are extracted, encouraging a controlled development of aromas and often contributing to longer ageing potential.

The higher oxygen exchange in smaller barrels also promotes faster maturation, making the wine softer, more complex and more velvety in texture. Red wines made from Cabernet Sauvignon, Syrah or Pinot Noir often benefit from ageing in barrique, as it can give the wine additional depth, structure and impressive ageing potential depending on the style of the wine.

Our Top Wineries for Oak-Aged Wines

Red wines in particular often mature for extended periods in oak barrels to gain complexity and elegance. If you enjoy oak-aged wines or would like to explore their character, we recommend wines from the following producers:

• Domaine de la Charbonnière (Rhône Valley, France)
• Casanova di Neri (Tuscany, Italy)
• Produttori del Barbaresco (Piedmont, Italy)
• Friedrich Becker (Pfalz, Germany)
• Philip Togni (California, USA)
• Möhr-Niggli (Graubünden, Switzerland)