Oak barrels: the passage of base wines in oak
barrels, during vinification or ageing, gives a distinctive touch to the champagne
obtained. At tasting, the consumer experiences woody, vanilla, roasted nuances
and aromatic complexity. The intensity depends on the age of the barrels, the
toasting conducted at the cooperage during barrel fabrication, and the duration
of the passage of base wine in the barrels.
The producer can decide upon partial or total vinification and ageing of his
base wines in oak barrels and thus obtain distinctive champagne.
