Barrels toasted on oak firewood provide the aromas only found in a high-range barrel.
The purpose of this study was to determine which place in the stacking table of the panels provided better conditions for making long-ageing and high-range wine barrels. Differences were found between wooden barrels in the high and low areas, although it was determined that the best wine comes from the barrels made with a combination of high and low woods. In terms of micro-oxygenation between slats, it was discovered that a higher number of slats lead to greater creaminess in the wines.