Microoxygenation

Microoxygenation is a controlled process in winemaking where tiny amounts of oxygen are gently introduced to wine over time. This helps stabilize the wine’s color, soften tannins, and develop complexity and smoother flavors, much like how oxidation helps in aging wine naturally. The process allows winemakers to influence the wine’s evolution after fermentation, improving its balance and structure. It’s done carefully to avoid over-oxidation, which can spoil the wine. Essentially, microoxygenation acts as a fine-tuning tool, guiding the wine’s maturation to achieve desired taste and quality characteristics.