barrel fermentation; barrel fermented

from

The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it’s thought to imbue certain wines with complexity, rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor. Barrel fermentation is usually associated with white wine grapes like CHARDONNAY and SAUVIGNON BLANC, although occasionally CHENIN BLANC and SÉMILLON are processed this way. See also FERMENTATION.