Macroaeration and Microoxygenation of Wine: Pambianchi ’09


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Can your wine actually benefit from oxygen? Learn how macroaerating wine can produce a softer, more fruity wine with more color stability and how a small, controlled amount of oxygen during aging can help wine reach its full potential and increase flavor complexity while softening tannins. Find out how oxygen can also work for your wine, instead of just against it.

Daniel Pambianchi is the General Manager of Maleta Estate Winery in Ontario and was recently awarded the Ontario “Wine of the Year” trophy for his oak-aged Vidal icewine. Many hobby winemakers are very familiar with his popular book “Techniques in Home Winemaking” as well as his “Techniques” column in every issue of WineMaker. Daniel also serves as the magazine’s Technical Editor reviewing all articles for accuracy.

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