One of the most important points in the elaboration of a red wine from Ribera del Duero is the aging or aging process.
In this process, the wine is introduced into American or French oak wooden barrels, selecting one wood or another depending on its hardness, permeability and porosity. The barrels have been roasted, the inside of the barrel has been treated with fire and both the degree of roasting and the age and the number of times the barrels have been used will modify the character of the wine.
In the barrel aging it is when the wine acquires aromatic notes that during the tasting we can identify as toasted, smoked, vanilla and woody notes and due to the porosity of the wood, the micro-oxygenation of the wine is allowed.
The aging process according to the regulations of the Regulatory Council of the Denomination of Origin is divided into two categories, aging and reserve.