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

Labelling terms in each of the appellations

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

Primary aromas and flavours of the grape variety/varieties
Muscat-based:
  • floral and grapey aromas
  • potentially other aromas
    • peach, pear, honey
Grenache-based:
  • 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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