Once barrel fermentation begins, the sound of popping bungs & frothy sticky must dripping everywhere abounds in the cellar. Fermenting wines in barrel is different than fermenting in big tanks or bins. The smaller volumes change the thermal dynamics and the ratios between juice and lees, as well as introducing the characteristics of oak as an element in the mix, namely through greater oxygenation and the flavors that oak can impart to a wine if the barrels are newer.

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