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Summarising term for all work steps or procedures after the pressing process from fermentation to bottling of a wine. It can also be used to describe the sub-process Barrel ageing or Barrique ageing can also be meant. The frequently practised practice of storing the wine in the bottle for some time before marketing it in order to give it a certain maturity can also be included. The process of ageing in the bottle until it is ready to drink can extend over many years and even decades in the case of top-quality products, but as a rule it is no longer counted as ageing.

Ausbau - verschiedene Edelstahltanks und Fasstypen

Types of ageing

In connection with oxygen contact during fermentation and subsequent ageing in barrel or stainless steel tank, a distinction is made between oxidative ageing (with contact) and reductive ageing (without or greatly reduced oxygen contact). The colloquial term traditional ageing is understood to mean that a wine has been produced "in the old and traditional way" without the use of newer processes. As a rule, this is understood to mean that the wine was matured in large wooden bar rels or perhaps also in stainless steel tanks, but never in the "modern" way in barriques. Sometimes the term " classic ageing " is used (see Classic). In the case of sparkling wines(Sekt, Champagne), "traditional" explicitly refers to fermentation in the bottle (i.e. not in a tank). However, more precise information about details such as duration or special techniques cannot be derived from this.

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