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The barrel halls
In 2016, after two years of work, Domaine de Baronarques has a new barrel hall so that all the production facilities are consistent with the quality of its two red and its white wine.
It provides ideal conditions for maturing the wines and ensures quality control from vine to bottle.
The premium red wine is matured for 12 months in oak barrels, either new for 25 to 50 % depending on the vintage or one to three years old for the others barrels.
La Capitelle de Baronarques, the Domaine’s second wine, is oak-matured for up to six months.
The white wine is vinified and matured in oak barrels (1/3 new, 1/3 one year old and 1/3 two years old) for a total of nine months.
Three operations take place while the wine is maturing: topping up, racking and fining.
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Topping up
Topping up involves adding wine to a barrel as the level falls due to evaporation or the wine saturates the wood.
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Racking
Racking is an operation to separate the wine from the naturally occuring deposit it throws (the lees) by transferring it from one barrel to another. Racking makes the wine clearer and gives it a brilliant sheen.
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Fining
Fining is undertaken before bottling in order to clarify and stabilise the wine by precipitating out any particles in suspension.
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