Description
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Barrique oak barrel of 228 litres with a stand – Burgundy is produced from sessile oak. The wooden barrels can have galvanised or black hoops.
Although fermentation in a wooden barrel can add a specific and complex flavour to wine, today it is common for wine to mature in large tanks and then be transferred to oak barrels for ageing. Oak can add various aromas and flavours to wine, such as butter, vanilla, dill, coconut, clove, caramel or cinnamon. Serbian oak can add a much stronger aroma than French oak. In the production of barrique barrels we use sessile oak and Turkey oak.
The 228-litre barrique barrel has two hoops 50 mm wide (in the middle of the barrel) and two hoops 40 mm wide (at the ends of the barrel).
Dimensions of the Burgundy barrique barrel: length 88 cm, largest diameter (at the side) 73 cm, head diameter 59 cm.
We produce barrique barrels in three levels of toasting: light, medium and heavy. These barrels normally have galvanised hoops, but according to customer requirements we can also make them with black hoops. We can also brand the barrels if needed.
Characteristics of Burgundy barrique barrels
With a standard volume of 228 litres, these barrels have a width of about 73 cm and a length of about 88 cm. This wider and lower construction allows a larger contact surface between the wine and the oak, which leads to faster oxidation and the development of aromatic complexity.
Advantages of the Burgundy design
Burgundy barrique barrels allow wines to develop a more sophisticated texture and a more complex aromatic profile. They add notes of spices, fruit and floral aromas, without an excessive dominance of wood, which preserves the natural freshness and character of the wine. This makes them suited to delicate wines such as Pinot Noir, which require careful balancing between fruity aromas and tannins.
Comparison with Bordeaux barrels
Unlike Burgundy barrels, Bordeaux barrels are taller and narrower, with a height of about 95 cm and a diameter of about 60 cm. These dimensions allow a smaller contact surface and slower oxidation, which suits robust red wines that require longer ageing and a gradual release of tannins, such as Cabernet Sauvignon and Merlot.
