Even with smaller viticulture enterprises results by larger quantities that the fermentation and later storage in barrels takes place in several to many containers (barrels, tanks). Naturally, the development of the wine varies from vessel to vessel (if perhaps only minimally). It can take a few weeks (for example, Primeur wines) to many years, until after this storage the bottling
he follows. Since the 1960s, it is now common to mix the contents of all barrels or tanks of a post before bottling (equalize = equalize or assemble) to a uniform quality as possible the vintage
to reach and so-called bottles deviations
with different quality to avoid. Bottling Barrel by barrel, as it was customary in the past, hardly exists today. It may well be that certain barrels, because they do not meet the quality standard, weed out.
Whether all the barrels of a vintage are actually mixed together (only in this case a uniform quality of the vintage would be guaranteed), is different for each producer and is handled very differently. This is also dependent on the amount of barrels and would be very complicated and expensive, for example, with a thousand barrels and more. In the famous Château Lafite-Rothschild
In each case, six barrels (each 225 liters) are placed in a filling container for the subsequent bottling. So it may well be that the individual lots have different qualities, because every single barrel or container has undergone a very special development. See also the individual steps under winemaking