« ...considering the saving of time and space, and the qualitative contribution, OXOline® was a revolution for our wines ageing.
Thanks to the rollers we stopped the traditionnal "bâtonnage", to now stir the lees by rotations. Now the bung is never opened and no oxygen is introduced into the barrel.
The wine remains much fresher, with greater purity of fruit, than with traditional "sur lie" ageing.
Combination of free SO2 is also slower... OXOline® costs more than wood supports, but the increase in the wine's quality and other benefits more than offset this. »