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Reductive means reducing, simplifying, reducing something, and reduction is a process, as opposed to oxidation, in which oxygen is removed from a substance. But what does this mean in the world of winemaking?
The secrets of reductive winemaking
In winemaking, the aim is to preserve the primary fruit flavours and freshness. Fermentation takes place in stainless steel vats, in controlled, refrigerated conditions, away from air. Why is this different from, say, barrel ageing, and why is the wine world rediscovering the benefits?
It is interesting to note that at the end of the 20th century, winemaking practices tended to avoid and discourage reduction, while in the 21st century, this method of winemaking is increasingly welcomed. The fact is that such ageing produces a myriad of volatile sulphur compounds, often considered as off flavours or defects.
There are a number of reductive compounds that can affect the aroma of a wine, all of which can give off different aromas: rotten eggs, cabbage, earthy smell, corn, etc. Many people used to believe that reductive aromas masked subtle fruity and floral flavours, and it is true that these secondary aromas are the result of the metabolism of certain nitrogen-containing compounds. However, there is a big difference between reductive winemaking and the reduction that takes place independently. The former can produce interesting and high quality wines, but expertise is important.
Quality offer
Our white wine selection offers a range of special wines for our customers, including Hungarian, Argentinian, French, Italian, Spanish and New Zealand white wines. We also offer a wide range of grape varieties, including Riesling, Irsa Olive, Chardonnay and Furmint.
RR Rajnai Rizling is a special white wine from the Mosel region, made using a special reductive process. The grapes grown in this area are cultivated mainly by hand, as the steep hillsides do not allow the use of machinery. This semi-dry wine, fresh and juicy, is made using this special reductive method.
Reductive meaning – without oxygen
Reductive winemaking is about limiting exposure to oxygen during the making and storage of wine, which can result in the preservation of pleasant aromas. However, it’s a delicate balance, so it requires great skill to ensure that reduction does not cause a fault in the wine.
Aromatic and succulent grape varieties
There are grape varieties that are particularly suited to this, primarily the fragrant, juicy grapes such as the irsa olive or the cherseg spicy. The must can even be overheated in barrels, which can lose the fruit flavours and freshness. In addition, these aromas are lost after a few months in wooden barrels anyway, whereas they are retained during ageing in steel tanks.
Whereas in the past, wines aged in steel tanks were considered less valuable, the wine world has now realised that there is no distinction in this respect, as each method of winemaking has its own justification. Reductive winemaking is a complex field, not only to understand the aromas of wine, but also to understand the structure of wine and how it changes over time. Our webshop offers a wide range of quality wines, whether white, rosé or red. Each wine has its own story, it is worth reading these descriptions before making your choice.