The process of fermenting wine in oak barrels as opposed to stainless steel vats. This method is typically used with white wine, resulting in a richer, creamier wine.
The French word for barrel.
Relatively small oak barrels, holding 225 litres (59 gallons). Term only refers to size and not to the specifics of the oak used to make it.
The first Beaujolais wine of the harvest, released annually on the third Thursday of November.