A lot of wine is moving to all stainless for tons of practical purposes such as cleaning and sanitizing, only dealing with 1 tank, barrel loss, storage space, e

A lot of wine is moving to all stainless for tons of practical purposes such as cleaning and sanitizing, only dealing with 1 tank, barrel loss, storage space, etc. They then add sawdust for the wood flavor desired (obviously not your average wood shop leftovers). This has way more surface area as compared to a barrel, leading to a way shorter aging time. Then just hit it with some of the normal clarifiers and filter out the little bit left with the plate filter. Both higher end and lower end wineries do this.