Barrel Fermentation

A winemaking process where fermentation occurs in oak barrels, adding complexity and body to the wine.

FAQs

What are the advantages of barrel fermentation?

The main advantages of barrel fermentation are:

• Micro-oxygenation, which is essential both for the completion of alcoholic fermentation and for the stability and quality of the produced aromas.
• Better integration of the oak aromas into the wine.
• Barrel fermentation allows for a slow and gentle fermentation, enhancing the wine’s body and texture. Interaction with the lees often leads to a creamier mouthfeel and greater depth.
• Improved aging potential, as the wine incorporates and acclimates to oxygen more effectively.

How does barrel fermentation influence wine taste?

Barrel fermentation shapes the taste of the wine, imparting richness, complexity, oak characteristics, a creamy texture, and balance.

Which Hatzidakis wines undergo barrel fermentation? 

• Rampelia
• Nykteri
• Skitali Barrel
• Assyrtiko de Louros
• Μavrotragano
• Vinsanto
• Liasimo