When we want to produce a full bodied, white wine, we carry out the fermentation in oak barrels. This is often done with Xarel•lo, the flagship variety of the Penedès.
The process is simple: once the grapes have been pressed to extract the must, it is put in oak barrels for fermentation.
To control the fermentation temperature, the barrels are placed in the coolest parts of the cellar, or sometimes even in a refrigerated chamber.
Other curiosities in the category: Cellar