As a rule, fermentation takes place in large stainless steel fermentation tanks. However, many producers still carry out the fermentation traditionally in wooden containers. Red wine is preferably fermented in wooden vats open at the top. Although large wooden barrels are also used for this purpose, this is relatively time-consuming in terms of cleaning and removing the mash from the small bunghole, which is obligatory for red wines. For this reason, special barrels are also used for this purpose, where the bottom of the barrel can be removed for easier removal. In France(Burgundy), California and Australia, special barrel fermentation is common for certain red wines. The unfinished fermented wine is transferred into wooden barrels, where the fermentation is completed. However, this results in less appealing red wines due to shorter maceration contact.