Industry Roundtable: Micro-oxygenation
A simple technology that allows more control over the amount of oxygen introduced during winemaking
by Lance Cutler
Apr 2009 Issue of Wine Business Monthly
From left: Jeff Murrell, Michael Havens, Cyril Derreumaux I had my first bottle of Madiran 10 years ago. The wine was so inky that it looked like pouring velvet when it went into the glass, but there was nothing velvety about the finish. The wine was dense, layered with fruit and astringent enough to pucker up French royalty. Bite into an olive freshly picked from a tree and you'll get a sense of what I'm talk...
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