All steps from the fermentation to bottling of a wine. But it can also be the sub-process barrel aging respectively. Barrique be meant by that. One can also count the frequently practiced practice of storing the wine in the bottle for some time before it is marketed in order to give it a certain maturity. The process of bottle aging to maturity can extend over many years for top-of-the-range products, but is usually no longer included in the expansion. In connection with the oxygen contact A distinction is made between fermentation and subsequent expansion in barrels or tanks oxidative expansion (with contact) and reductive expansion (without or greatly reduced contact).
The term traditional vinification means that a wine was produced "in the old and traditional way" without using new methods. In general, this means that the expansion in large wooden barrel or maybe in stainless steel tank, but was never done in a "modern" way in barriques. Sometimes the term classic expansion is used for this (see under Classic ). At a sparkling wine ( sparkling wine. champagne ) with "traditional" explicitly refers to one bottle fermentation pointed. However, more detailed information about details such as duration or special techniques cannot be derived from it.
See also under the topic barrel and barrel with lists of relevant keywords. Complete lists of the numerous vinification measures or cellar techniques, as well as a list of the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,