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Wine and the aging processThe aging process can last about two years at the most, in little barrels of this wood (barriques) and it is expected to become refined and evolved from small amounts of sterile oxygen that enter the wine through pores in the oak. This micro-oxygenation causes the color of a red wine to go from a intense mulberry to a red brick color, while smoothing the flavor to obtain perfect harmony. On the other hand, the oak also infuses aromas and flavors to the wine depending on the toasting of the wood. Lightly toasted barriques contribute to aromas and fresh flavors. The dark toasted ones infuse smoky characteristics. If they are larger barrels, it is possible for the maturing to be prolonged, generally for more than 3 years and sometimes as long as 30 years. In these cases, the wine has the tendency to become more refined and lessen the contribution of the wood.
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