In the past, Barolo wines tended to be rich in tannin. It can take more than 10 years for the wine to soften and become ready for drinking. Fermenting wine sat on the grape skins for at least three weeks, extracting huge amounts of tannins and was then aged in large, wooden casks for years. In order to appeal to more modern international tastes, those that prefer fruitier, earlier-drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels). "Traditionalists" have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars", as depicted in "Barolo Boys. The Story of a Revolution", a documentary film released in 2014.