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Oxidative Wines

Oxidative nuttiness is characterized by nutty and oxidative notes, such as almond, walnut, or even hints of sherry-like aromas. This profile is associated with controlled exposure to oxygen, and thus is often very much driven by the winemaking styles employed.

Aging Medium: Wines aged in barrels, especially those with some exposure to oxygen, can develop oxidative nuttiness. The porous nature of oak allows for gradual oxidation.

This can also occur in other aging mediums, such as amphora or cement tanks, which also have a porous character.

Solera Production: Sherry & Montila Moriles wines, which undergo intentional oxidative aging, are known for their pronounced nutty characteristics. The solera aging system used involves deliberate exposure to air, that can occur over decades

Amontillado Sherry is an extreme example of a wine style that exhibits oxidative nuttiness. The controlled oxidation process contributes to the development of intense nutty aromas, created over decades of intentional exposure to oxygen

Oxidative nuttiness, when intentional and well-managed, is considered a positive attribute in certain wine styles. It imparts complexity and a unique character to the wine that enhances it's savoury characters

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