Micro-oxygenation

Micro-oxygenation introduces very small, controlled amounts of oxygen into wine during ageing. It mimics the slow exchange that occurs naturally through the pores of an oak barrel. The process softens tannins, stabilises colour and limits reductive aromas. Developed in south-west France during the 1990s, it is often carried out in tank using a porous diffuser that releases measured oxygen into the wine.