The profile is achieved without barrel aging, much like tequila.

The resulting profile must be just right because barrel aging or blending cannot be used to alter it.

The oak, after nine months of barrel aging, is finely integrated into the recipe.

Oak can be introduced during fermentation or after in the form of the barrel aging.

When the added spirit has increased the alcohol content of the wine to about 20 percent, it is drawn off for barrel aging.

The most commonly used wood source for fermentation vessel and barrel aging.

With two to three years of barrel aging, a vintner could wait five to seven years before seeing the first revenue.

This is because of the rich soil, different vinification techniques and, in some instances, barrel aging.

The result is a wine ready for barrel aging and a long life thereafter.

Prolonged barrel aging darkens the color; a young Calvados is golden.