The concept “raising” explains somehow the slow but necessary work to develop a wine, refine its characteristics and define the qualities that make different and mostly preferred among other wines in the market.
Ways to store or wine during the aging process has tremendous importance for wine producers. It is at this stage that the quality of wine is defined as the entire process involved in the character, color and flavor that will last. The time that this has been saved or “servant” is also another feature.
In the wine world there are all kinds of experiences. Some wines have had a small guard, even zero, but all go through different treatments to be bottled and sold later.
The white wines are bottled usually almost immediately after vinification, and should be drunk within a few months. On the other hand, there are red and white wines that stay a long time in vats or barrels, and aged further in the bottle before reaching its peak.
The red wines destined for long aging, such as reserves and large reserves wines, it may take more than two years in vats or casks before bottling. A portion of bottle aging takes place in the cellar, but much of the cellaring is usually spent in the cellar of the consumer.
Using coops has been instrumental in the evolution of wine development. The two systems aging, whether in pots (or barrels) and bottles may be complementary. Some wines are kept in barrels until ready for consumption and only then bottled. But in other cases, they pass the bottle when they are still a long time to get rid of its tannins and astringency.
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Also you find information on Chilean wine exports in cortahojas.com