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Microoxygenation

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A process increasingly used in winemaking to "smooth out" wine and make it more palatable or more marketable (or both). Promoted by winemakers such as Michel Rolland and rather controversial. Featured in the 2004 film 'Mondovino'.

Microoxygenation aims to reduce the herbaceousness of the nose or palate and produce bright, "round" wines.

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