Vinification

Running Off

Blending

Aging

Topping off

Racking

Fining

Bottling

Processing

Topping off

As soon as the fermentation is over and the wine is blended it is transferred into brand new barrels. It stays in barrel for twenty four to thirty months. Haut-Brion has its own cooperage where most of the barrels used are made.

The wine charged with carbonic acid after the fermentation degasifies during the first year while the barrel remains open (glass stopper in bung hole on top). The new wood constantly absorbs the wine so it is necessary to fill up the barrels regularly. This deed takes place every two days at Haut-Brion and is called topping up.

Next the barrel is hermetically sealed with the bung placed on the side and topping up is no longer necessary.