Oak barrels or stainless steel: how ageing shapes a wine

Oak or stainless steel: how ageing shapes wine | Vitus


Why are some wines aged in oak barrels while others remain in stainless steel tanks? We look at the key differences and explain why Modra kosovina and Belina svetokriška spend around six months ageing in French oak at the Vitus winery.

Oak or stainless steel: how ageing shapes a wine

Once the harvest and fermentation are over, the work in the cellar is far from finished. A number of decisions still need to be made before the wine reaches the bottle, including where and how it will mature. Two of the most common options are stainless steel tanks and wooden barrels. Each plays a different role, and choosing one over the other is not a question of which is inherently better. The decision depends on the grape variety, the character of the wine and the style the winemaker wants to achieve. At Vitus, both approaches have their place. Modra kosovina and Belina svetokriška spend around six months ageing in French oak barrels.

What does stainless steel bring to wine?

Stainless steel has become a standard feature in modern wineries. One of its key advantages is its neutrality: the material itself does not add aromas or flavours to the wine. This allows the characteristics originating from the grapes to remain at the forefront – freshness, acidity, fruit and floral aromas, and the natural expression of the variety. Stainless steel tanks also provide good control over conditions during winemaking and storage. For this reason, stainless steel is particularly useful when the aim is to preserve a clean, fresh expression of the grape variety without introducing additional flavours from the ageing vessel. This does not mean that wines matured in stainless steel are simpler or less ambitious. Stainless steel is simply one of the tools available to a winemaker when shaping the final style of a wine.

What happens when wine matures in an oak barrel?

Wood interacts with wine differently. Unlike stainless steel, oak allows very small amounts of oxygen to come into contact with the wine over time. This gradual process can contribute to its texture, body and complexity. Oak may also introduce subtle aromatic notes ranging from spice and toast to hints of vanilla. The extent of that influence depends on several factors, including the type of oak, the size and age of the barrel, how it was made and the length of time the wine spends inside it. The purpose of oak ageing is therefore not necessarily to produce a wine that tastes strongly of wood. Ideally, the oak should complement the character of the wine rather than cover up the grape variety itself.

French oak in the Vitus cellar

At Vitus, this approach is used for two grape varieties closely connected with the project to preserve and revitalise traditional varieties of Croatian Zagorje. Modra kosovina and Belina svetokriška mature for approximately six months in French oak barrels. The period spent in oak gives the wines time to develop further after fermentation while allowing the influence of the barrel to become integrated into the character of the variety. For Belina svetokriška, oak can add further body and complexity while retaining the wine's natural freshness. In Modra kosovina, barrel ageing contributes to the development of the wine's structure and overall character. The barrel, however, is only one part of the process. The final wine begins much earlier – in the vineyard, with the quality of the grapes and with the decisions made from harvest onwards.

Is stainless steel or oak better for wine?

There is no universal answer. Stainless steel and oak serve different purposes. Stainless steel provides a neutral environment and helps preserve freshness and varietal aromas. Oak takes a more active role in maturation and can add structure, texture and aromatic complexity. The choice is therefore not about prestige, but about style. Some wines express themselves best without the influence of wood. For others, time spent in oak can provide exactly the additional dimension the winemaker is looking for.

At Vitus, the choice is made according to the wine we want to create – with the aim of allowing the ageing method to support the variety rather than overshadow it.

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