Vins Doux Naturels - Winemaking - Maturation
4 important questions on Vins Doux Naturels - Winemaking - Maturation
What is used to signify the style of the VDN produced
Maturation of Youthful, unaged VDN
- Released few months after fermentation
- protected from oxygen
- stored in closed stainless steel vessels
- in cool constant temperatures
- blanketing with inert gas
Aromas of youthful, unaged VDN
Muscat-based:
- floral and grapey aromas
- potentially other aromas
- peach, pear, honey
- blackberries, raspberry, plums
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Maturation of oxidatively aged VDNs
- Matured in a variety of vessels over a period of several years
- eg: may be in old oak barrels
- in glass demi-johns = bonbonnes
- not quite full
- unstopped
- left outside in the sun
- > speeds up the ageing process
- may be directly bottled for sale
- be transferred and matured further in barrels
- may be used as a blending component with oxidatively aged wines from barrel
- barrels typically not topped up during maturation
- > encourages oxidation
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