{"id":12636,"date":"2024-04-29T09:56:34","date_gmt":"2024-04-29T07:56:34","guid":{"rendered":"https:\/\/domaine-mia.com\/?post_type=encyclopedia&#038;p=12636"},"modified":"2024-05-30T15:32:34","modified_gmt":"2024-05-30T13:32:34","slug":"elevage","status":"publish","type":"encyclopedia","link":"https:\/\/domaine-mia.com\/en\/abecedaire-vins-de-bourgogne\/elevage\/","title":{"rendered":"Wine Aging"},"content":{"rendered":"<p>Ageing in Burgundy cellars, in vats or oak barrels, helps to improve and age wines. This is an essential stage in making a good wine, starting after fermentation and lasting until bottling, i.e. between 12 and 24 months after the harvest for red wines and between 8 and 16 months for white wines.<\/p>\n<p><strong>Aging is a slow process and represents a crucial phase in the final quality of the wine,<\/strong> , as it is during these few months that it enriches its aromatic range and its structure becomes more complex.<\/p>\n<p>The wine is usually kept in\u00a0<strong>\"pi\u00e8ces\"<\/strong>, the Burgundian term for the traditional 228-litre oak cask) or in vats sometimes in both, successively.<\/p>\n<p>It is then the object of the winegrower's attentive care, as this is a period during which Burgundy wine receives special attention and the  winegrower's expertise comes into its own.<\/p>\n<p><strong>The winegrower is involved in three types of operations:<\/strong><\/p>\n<ul>\n<li>topping up: the natural evaporation of the wine creates a vacuum in the vat or cask that needs to be compensated for to avoid any oxidation  harmful to the wine's aromas.<\/li>\n<li>racking: this involves separating the wine from the lees generated by fermentation. This oxygenates the wine and encourages the development of aromas.<\/li>\n<li>stirring: this is particularly important for white wines, which are often matured on their lees. This involves stirring the contents so that the lees are in contact with the wine as a whole, to give it complexity, roundness and fatness.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Aging in Burgundy cellars, in vats or oak barrels, helps to improve and age wines.<\/p>","protected":false},"author":7234,"template":"","class_list":["post-12636","encyclopedia","type-encyclopedia","status-publish","hentry"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/encyclopedia\/12636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/users\/7234"}],"wp:attachment":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/media?parent=12636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}