As press wines are sensitive to oxidation, new barrels are rarely the best option because they release several milligrams of oxygen at the beginning of the ageing process. The traditional option is to use previously used barrels and then to blend early with a percentage of new barrels depending on the type of wine.
However, for press wines made from well-ripened, healthy grapes which have not undergone too much pressure or crushing, it is possible to use this technique to improve the press wine's taste profile.
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