Reductive wine aging

It is the aging of wine in the bottle in the absence of oxygen. The oxidizing effect occurs due to the air present in the bottle.

Requirements

• High alcoholic degree
• High content of tannins, anthocyanins and sugars.
• Aged for 18 and 32 months

Characteristics

• more intense aroma
• new shades
• Color change

¡IMPORTANT!

Placement of the bottles horizontally, in contact with the stopper, and the oxygen in the center.

Differences with barrel

They are complementary breeding techniques. Disparate chemical reactions take place in each of them.

THE OXIGEN

It is the main difference.

In barrel: The wine receives constant oxygen through the pores of the wood.

In the bottle: Oxygen comes from the air chamber formed before plugging.