Aging: In viniculture, aging is the conservation of a wine intended to improve its organoleptic qualities. This controlled ripening can be done by avoiding more or less contact with the oxygen in the air: this is the case with classic white and red wines of the Burgundy, Bordeaux and sometimes Côtes-du-Rhône type; it can also be obtained by constant contact with the oxygen in the air: this is the case with natural sweet wines and yellow wines. Too much aging ...
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