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Wines

A Wine Primer

Vinification / 4

Fining in bottle Young wines are usually stabilized by refrigeration and filtering and are then bottled and stored for one to three months to balance their components before they go on sale. Wood-aged wines are often fined using egg whites or protein compounds and sometimes lightly filtered before bottling to remove any suspended particles. Bottled wines are usually stored horizontally for six months to a year before being sold to acquire harmony and to begin development of the tertiary aromas known as the bouquet. Some wines can improve for a decade or more in bottle, gaining unique depth and complexity in flavor and bouquet.

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Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10021 Texts adapted from materials written by Fabrizio Pedrolli, of the Associazione Italiana Someliers, and Burton Anderson. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).