A process by which wine (usually white) is fermented in oak barrels rather than in stainless steel tanks; a richer, creamier, oakier style of wine.
Wines that are fermented in small wooden casks, as opposed to large tanks. Advocates believe it leads to greater harmony in a wine, especially a more natural balance between oak and wine.
Used primarily for certain fine white wines, this is the technique of fermenting the must in wooden barrels rather than in large vats. Because fermentation draws certain chemicals from the wood, wines made in this way are likely to have much more complex flavours than wines that have experienced only barrel ageing or have spent no time at all in wood.