My wife and I were talking about a tasting we did at Del Dotto years ago, which was all from barrels, and it got me thinking/wondering.
As we all know excessive oxygen exposure after fermentation is the enemy, so how do wineries that have multiple barrel tastings on a daily basis prevent the wines from becoming oxidized?
I’m assuming they top up daily, but I’d still think that removing the bung and pulling samples multiple times a day would expose the wine to a significant amount of oxygen??
As we all know excessive oxygen exposure after fermentation is the enemy, so how do wineries that have multiple barrel tastings on a daily basis prevent the wines from becoming oxidized?
I’m assuming they top up daily, but I’d still think that removing the bung and pulling samples multiple times a day would expose the wine to a significant amount of oxygen??