Barrel fermentation is a winemaking process where grape juice is fermented in wooden barrels instead of stainless steel tanks. This method allows the wine to absorb flavors from the wood, which can enhance its complexity and character. The size and type of barrel, such as French oak or American oak, can significantly influence the final taste of the wine. During barrel fermentation, the natural yeast present on the grape skins or added yeast converts sugars into alcohol. This process can take several weeks and often results in a creamier texture and richer flavor profile. Many winemakers choose this technique for premium wines, particularly Chardonnay.