As time moves on, I am tasting more and more wines made and aged in ceramic vessels … i.e. with no contact to wooden barrels and with limited oxidation as the ceramic vessels allow only limited oxidation.
It is in my view very, very important to remember the oxidation part … as this is a very important element in evaluating the ceramic elevage.
Impressions of the Ceramic wines
A ceramic wine is made with no influence from oak and with a more limited influence of oxidation, or should I say, influence from the permeability of the vessel used for elevage.
The result is a brilliant and pure bouquet with no influence of oak and no or less oxidation via the vessel.
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