Ageing in vats is a reductive method that adds very little oxygen to the wine (<0.2 mg/l/year.) The walls of the vats are not permeable to oxygen. Vats make it possible to age wine in larger volumes without adding any woody characteristics. They can therefore be useful from both an organoleptic and logistical standpoint. However, to stabilize the wine and especially the colour, a little oxygen is still needed. Micro-oxygenation is an appropriate way to achieve this.
5.5.3.b Ageing in vats
Micro-oxygenation during ageing in vats
The principles are the same as for micro-oxygenation between AF and MLF. For batches aged in vats, it is a very useful technique for stabilizing the colour and improving the wine's organoleptic quality. See wine treatment following run-off - micro-oxygenation.