Aging: In viniculture, maturing is all the care lavished on quality wines after fermentation to ensure the best taste and long life.
Aging, which includes topping, racking, fining and filtration, makes it possible to control the biological and physico-chemical evolution of the wine. It is carried out, in the great majority of cases, in oak barrels, which allow a slow aeration, and lasts more or less long: from a few months (Beaujolais, Muscadet) to 1 o ...
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