The barrel is a kind of vessel made of wood, in which afterwards the ageing of the wine is carried out. This type of vessel helps to oxygenate the wine very slowly and thus contributes to softening the aroma, the texture and the flavour. 

Barrels are also known by the names of cask or tun. There exist several types of barrels that are used today.

It is primordial to choose which wood to use for the making of the barrels, as it will determine the quality of the wine.

History of the origin of wooden barrels:

Barrels have existed for approximately 2 thousand years. They were used for the conservation of wines in the cellars and afterwards to be transported.

The origin, according to specialists, is attributed to the Celts. But the Romans were those who implemented and popularised their use in the wine-growing areas of the Mediterranean, as they offered advantages such as low permeability, resistance, dimensions and handling. 

In the 16th century, maritime trade consolidated the use of oak barrels. This caused modifications in size, and barrels of 220, 250 and 500 litres began to be used.

Which types of wood are used:

The ageing of wine in oak barrels helps the wine to keep a balance. All thanks to the aromas that oak wood offers and in turn to the oxygen that is created through the pores. When the barrels are recent, between 5 and 7 years, very good results are obtained with respect to the nuances of the wines.

  • Barrel of American oak: this type of oak is much denser. Therefore, it is much more porous and resistant, which means that the waste of wood in the making is much less. This helps the production value of the barrel to be much more economical.
  • Barrel of French oak: this type of barrel is made with an oak softer than American oak. Its oxygenation of the wine is much slower, and therefore it provides more delicate, softer flavours. It has the disadvantage of using much more wood for the making of the barrel, which increases the price of production. This can reach twice the value compared with barrels of American oak.
  • Barrels of Spanish oak: this type of oak is very similar to the French. This type of barrel is used in the ageing of wines and can offer aromas of cocoa, coffee and even almond. 
  • Barrels of acacia wood: there exist 2 varieties, which depend on the degree of toast that each wood possesses. That is, if the wood is not toasted it will be used for white wines. It transfers a touch of freshness; if the wood is toasted it is destined for use with red wine.
  • Barrels of cherry wood: there exist 2 types, medium toast and untoasted, which can be used for red wine and white wine.

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