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A Modern Tool for Red Wines
Feb 2004 Issue of Wine Business Monthly
Editor's Note: "Micro-oxygenation" per se has really been around for as long as winemakers have been putting wine in barrels. Of course, the phrase is not used in this broadest sense, but rather is restricted to the microbullage (literally: tiny bubbling) technique developed by Patrick Ducournau in 1991 as a way to tame the intense tannins found in Tannat wines from Madiran. The goal of this technique is to reproduce the oxidation that would normally occur during élevage without actually sending...
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