Kaiser: Acidity is the key to ageing wine

25th January, 2016 by Lucy Shaw

Rather than tannic structure or time in oak, a wine’s acidity levels are the most important factor as to whether or not it will age well according to one winemaker.

Doña Paula’s Martin Kaiser

Speaking to the drinks business during a recent visit to Argentina, Martin Kaiser, chief agronomist at Doña Paula estate, said:

“Acidity is the most important element to ageing but the wine also needs to have a good tannic structure to perform well during the micro-oxygenation process.

One of Doña Paula’s single vineyard Malbecs

Tannins absorb oxygen and transform a wine’s structure. The higher the acidity in the wine, the slower the rate of the micro-oxygenation process.”

Kaiser revealed that he was pro the use of screwcaps on wines….

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