Micro-oxygenation

Micro-oxygenation is a controlled process used in winemaking where small amounts of oxygen are gradually introduced into wine during aging. This helps develop the wine’s flavors, soften tannins, and improve overall balance by enabling beneficial chemical reactions. Unlike exposure to large amounts of oxygen, which can spoil wine, micro-oxygenation carefully manages oxygen levels to achieve desired effects. This technique often accelerates aging, enhances complexity, and promotes stability, allowing winemakers to influence the wine’s taste and texture in a precise and consistent manner.