Barrel fermentation
/ˈbærəl ˌfɜːrmənˈteɪʃən/
winemaking-techniques, fermentation, oak, white-wine, red-wine, sparkling-wine, texture, aroma, barrels, primary-fermentation•Last updated January 15, 2026
Barrel fermentation is the process of carrying out primary alcoholic fermentation of grape must or juice directly in small wooden barrels, typically oak, rather than in inert tanks. This technique promotes early integration of oak flavors, adds texture and weight to the palate, and can increase aromatic and structural complexity in the finished wine.
Examples
- A winery ferments Chardonnay juice in 225 L French oak barriques instead of stainless steel, then leaves the wine on its lees to build creaminess and integrate subtle vanilla and toast notes.
- A producer barrel ferments a portion (e.g., 40%) of a Sauvignon Blanc–Semillon blend in neutral oak for added texture and complexity, while fermenting the rest in stainless steel to preserve bright fruit, then blends the components.
- A Pinot Noir estate removes one head from used oak barrels, ferments destemmed grapes in these open-top barrels, and then reseals them so the wine can complete fermentation and begin aging in the same vessel.