As a rule, fermentation takes place in large stainless steel fermentation tanks. However, many producers still carry out fermentation traditionally in wooden vats. Red wine is preferably fermented in wooden vats that are 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 during the mash fermentation, which is obligatory for red wines. For this reason, special barrels are also used for this purpose, where a barrel bottom can be removed for easier removal. In France(Burgundy), California and Australia, special barrel fermentation is common for certain red wines. In this process, the wine, which has not yet finished fermenting, is transferred to wooden barrels where fermentation is then completed. However, this results in less appealing red wines due to shorter mash contact.