Barrel Topping at the Estate

In our cellars, our workers continue the essential operation of barrel topping, a key step in ensuring the quality and stability of the wine throughout its aging process.

During the first six months of aging, the barrels are placed “bung up,” with the filling hole positioned vertically and sealed with a glass bung. This allows carbon dioxide, produced during fermentation, to escape. During this period, the wine undergoes inevitable loss, both due to evaporation and absorption by the barrel wood, especially when the barrels are new. This loss, often referred to as the « angels’ share, » is a natural part of the wine’s evolution.

Topping up is the process of refilling the barrels to maintain the correct wine level. Our cellar workers perform this task twice a week, carefully preventing excessive oxidation that can occur when wine comes into contact with air. Too much oxidation can alter the wine’s aromas and freshness. Thus, topping ensures not only the wine’s quality but also helps preserve its complexity and balance.

This operation requires great precision and constant monitoring, as each barrel may react differently depending on its age, the type of wood, and its exposure. Thanks to this meticulous attention, we can guarantee optimal aging, preserving the finesse and elegance of Château Margaux wines.