Kaiser: Acidity is the key to ageing wine

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.

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.

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