Enrichment by micro-oxygenation: locut. Micro-oxygenation (or micro-bubbling) is a process which quite simply consists of injecting small amounts of oxygen into vats or barrels. In this way, the musty aromas encountered by a wine aged in the shelter of air are avoided.
This reinforces the natural aeration of the wine through the porosity of the wood. This inexpensive technique has the effect of softening and refining most wines, even those aged in oak. See: Micro-oxygenation ...
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