As early as the fermentation stage, wood can be used to "melt" the wine with the oak right from the start. But this is still a rare practice. However, oak is widely used during the ageing process, which occurs just after fermentation.

Wood also serves other purposes: its pores allow a minuscule amount of oxygen into the barrel, which encourages the development of other aromatic notes. Oak from the centre and east of France is appreciated worldwide for its delicate pores and flavours. The great Bordeaux wines can age in contact with this oak for more than two years before being bottled.

As well, wood also creates proteins when it comes in contact with wine in the barrel, which reinforce the chemical stability of the wine, particularly its colour.

The oak is burned when the wine barrels are made, contributing specific characteristics, more or less pronounced, depending on the desired result and the complexity and richness of the wine. It is absolutely essential to determine the amount of contact with the wood depending on the type of wine. Too much wood conceals the natural bouquet of the wine and results in almost a wood infusion.