Winemaking techniques: Fermentation in wooden vats – Discover the Best Wines

The fermentation in wooden vats is a traditional, refined winemaking technique that consists in fermenting the must inside wooden vessels – usually large casks, truncated-cone vats or oak vats – rather than in stainless steel or concrete. This choice allows a natural micro-oxygenation, which encourages a slower, more stable fermentation, enriching the wine with complexity, volume and aromatic finesse.

It is a practice used both for wines structured, long-lived reds, both for important whites, sometimes accompanied by maceration on the skins or from subsequent ageing in the same vessel.

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Characteristics of Wines Fermented in Wooden Vats

Colour:

• Reds: Deep ruby red, with greater colour stability over time.
• Whites: Bright golden yellow, often with amber highlights if macerated or aged.

Aromas:

• Fruity: Cherry, plum, peach, ripe citrus.
• Floral: Dried flowers, camomile, violet.
• Spices and wood: Vanilla, nutmeg, sweet wood, tobacco.
• Developing: Beeswax, honey, incense, leather, wet earth.

Palate:

• Structured and deep, with round, well-integrated tannins.
• Enveloping and harmonious, with good persistence.
• Creamy and saline in whites, with volume and freshness.

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Benefits of Fermentation in Wood

Natural micro-oxygenation: encourages a steadier, more controlled fermentation.
Greater aromatic complexity: even without the contribution of new wood.
More stable temperature: thanks to the mass and thermal inertia of the wood.
Deep integration between structure and aromas: especially in reds built for ageing.

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Ideal Settings and Technical Pairings

Often used for:

• Pinot Noir, Nebbiolo, Sangiovese, Syrah in reds.
• Chardonnay, Chenin Blanc, Viognier in whites.
• Orange wines or macerated whites.

Types of vat used:

• Truncated conical vats of 20–50 hl
• Large casks of 10–30 hl
• Small barriques for partial fermentations

It can be followed by:

• Ageing in wood, in the same cask or in barrique.
• Bâtonnage or sur lie for whites.

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Food Pairings for Wines Fermented in Wooden Vats

Structured reds:

• Game, braised dishes, roast lamb, spiced stews

Whites fermented in wood:

• Baked fish, dishes with butter and walnuts, creamy risottos.

Orange wine:

• Exotic dishes, tagine, baked pumpkin, washed-rind cheeses.

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Why Choose a Wine Fermented in Wood?

For those who love depth, complexity and a velvety texture.
Perfect for those looking for long-lived, food-friendly wines.
An excellent balance between modern technique and ancient tradition.