During the time in the barrel, some of the wine evaporates. The volume that evaporates is known as “the angels’ share” and is, of course, greater in barrels than in vats. The barrels and vats therefore have to be topped up with more wine.

The barrels are topped up once a week at the beginning of the maturing period, but less often later on. It is an important operation because it avoids accidents such as oxidation and the development of acetic bacteria.

The barrels are topped up to replace the wine that has evaporated.