oxidative ageing

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Term for the vinification method used to allow greater contact with oxygen or even oxidation in a controlled and dosed form during vinification. This takes place at different stages of vinification, depending on the desired wine style. The result is highly dependent on the timing and amount of oxygen. This is also encouraged by the low use of sulphur and the avoidance of fining and filtration. Oxidative ageing is carried out deliberately in order to develop certain flavours or extend the shelf life.

Effect

This influences bottle maturation and ageing through esterification and changes the colour, aroma and taste of the wine. As a rule, the result is full-bodied and long-lasting wines with an often, but not necessarily, sweeter flavour. Such wines are characterised by a typical nutty note (hazelnut, walnut). If more pronounced, this is classed as a wine defect; see Ageing tone. Controlled oxidation also promotes the polymerisation of phenolic compounds, which leads to greater stability of colour and structure.

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