Ouillage

To prevent unwanted oxidation

‘Ouillage’ is the term for the process we’re currently working on in our barrique cellar. What does it involve?

At this time of year, our wines aged in barriques – Indigène, Grande Cuvée and the Rosé Arômes des Maures – are beginning their maturation process in our wooden barrels. Wooden barrels and their stoppers are never 100 per cent airtight. As a result of the exchange of oxygen, evaporation occurs regularly, creating empty spaces in the barrel. Barrels that are not completely full can cause unwanted oxidation and significantly impair the flavour profile of the young wines. To prevent this, we check the fill level regularly and top up the wine. In France, this process is known as ‘ouillage’.

Incidentally, the same effect also occurs in bottles sealed with natural corks. A low liquid level at the neck of the bottle therefore indicates a possible deterioration in the original aroma.

Outside the cellar, we are enjoying the autumn sun, the rain and the first tender green shoots among the vines.