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Glossary of Wine Terms

Barrel ageing

Many wines benefit from spending a length of time in an oak
barrel after primary fermentation is complete. This is the largest contributor to
maturation and is also when malolactic fermentation takes place. Varying
intensities of oak flavour and bouquet are also imparted into wine in this process
depending on the toast, the age of the barrel/number of previous uses and the
length of time spent in barrel.