Barriques are usually small oak barrels. In Bordeaux, the capacity is set at 225 liters, which yields exactly 300 bottles. In Burgundy, barrels, also called pièces, are built with a capacity of 228 liters. Barriques were used for transporting wine and their size was designed for a certain degree of handiness. Wood of varying ages and seasons is used in barrel construction. The inside of the barrel or wood is then burned with fire. This process is called toasting. The type of wood, the intensity of the toasting, and the aging time of the wine influence the following effect: The tannins in the wood are released into the wine. And compared to steel barrels, wood has a certain air permeability. The release of tannins into the wine and the controlled micro-oxidation during aging promote the wine's stability (color, aroma) and extend its shelf life and storage life. The winemaker distinguishes how often wine has already matured in a barrel, i.e., how often the barrel has already been "used." With each additional "use," the described effect changes. One speaks of first, second, or third use. Typically, a single harvest is divided into barrels with different uses. At the end of the aging period, the individual barrels are combined again to form a single batch.
