Oxidative aging of wine

Oxidative aging of wine – the aging of wine in barrels, implying a prolonged period (up to a few years) of controlled contact of the wine with oxygen. Typically, this occurs in closed barrels that are not completely full.
The aromas of such wines begin to display characteristic accents of nuts, dried fruits, toasted bread and dried mushrooms. Their color is more saturated and exhibits pronounced warm tones.
Oxidative aging is used in the production of wines such as:
• Sherry
• Madeira
• Marsala
• Port wine