Bottle Aging
AgingBottle aging: reductive maturation for complex tertiary flavors in fine wine.
関連ブドウ品種
Cabernet Sauvignon
Nebbiolo
Pinot Noir
この醸造方法について
Continued maturation after bottling in a reductive (low-oxygen) environment. Over years, primary fruit evolves into secondary (fermentation-derived) and tertiary (bottle-age) aromas — leather, earth, truffle, dried fruit. Essential for fine wine (Bordeaux, Burgundy, Barolo) but most wines are ready at release.
詳細
- カテゴリー
- Aging