The so-named gauntry barrels of larger cubic capacity – from 10 hectolitres - are also still made. Many such giant barrels could still be found in old Eger cellars. World-famous Egri Bikavér is also matured in these, for at least one year.
The flavours are passed down. It was in the early 1990s that the trend of French type, so-called barrique, barrels started in our country. These are barrels of a special shape, with a special roast, which enrich the large-bodied wines with special flavour and fragrance materials.
Nowadays, however, traditional large-barrel maturing also seems to be making its return.