Barrel/ Barrels

(winemaking) – term coming from the French language: Barrique, which defines an oak barrel that undergoes two toasting processes [the first to plasticize the wood, so that it can be bent, during manufacture and the second, aromatic toasting, which assigns different degrees of combustion (light, medium, strong), depending on the temperature (150 – 200 degrees Celsius) and the time allocated to the operation (5 – 15 minutes)], most often with a capacity of 225 liters (300 bottles of 0.75 liters), used for fermenting, maturing or storing wine.