After fermentation, our wines are ready to be placed in our stock of French oak barrels. They are made by different coopers and possess different toasting levels according to each wine’s individual requirements. There they rest and continue to take shape.

Barrel storage aims at aromatic finesse and tannin power, our wines’ natural allies. Humidity and temperature conditions are always kept under control. Winter cold favours the precipitation of the more unstable components of the wine, while higher summer temperatures accelerate the chemical reactions and allow for the wine to evolve in softness. Every 3 or 4 months we carry out the decanting: we carefully transfer the wine to a different barrel in order to separate the lees sediment from the clean wine. This way the wine gains a significant limpidity by means of a natural decanting process.  At Dehesa del Carrizal, a third of our barrel stock is renewed every year.