What type of oak maturation is used for high-end red wines in Burgundy?

High-end red wines in Burgundy typically undergo moderate use of oak maturation. This approach allows for the enhancement of the wine's complexity and aromatics without overwhelming the inherent characteristics of the grape. In Burgundy, particularly with Pinot Noir, the aim is to achieve a balance where the oak supports and complements the fruit rather than dominates it.

Using moderate oak allows for the gradual integration of flavors, such as vanilla, spice, and toast, while still preserving the wine’s bright acidity and terroir expression. Burgundy winemakers carefully select the type and age of the barrels to ensure that the oak enhances rather than masks the wine's delicate flavor profile. New barrels do impart some of these richer characteristics, but a heavy use of new oak can overpower the subtle nuances of Burgundy's wines, making it less preferred for high-end offerings.

In contrast, neutral oak barrels might not offer the desired flavors and integration that winemakers seek, while the absence of oak would eliminate that complexity altogether, potentially leading to a less textured wine. Therefore, moderate oak maturation is the preferred method in Burgundy for producing high-quality red wines.