All steps from the fermentation to bottling a wine. But it can also be the sub-process barrel aging or. Barrique meant by that. The common practice of storing the wine in the bottle for some time before marketing it in order to give it a degree of maturity can also be counted. The process of bottle aging to maturity can extend over many years for top products, but is usually no longer counted for expansion. In connection with the oxygen contact during the fermentation and the subsequent expansion in barrel or tank one distinguishes between oxidative expansion (with contact) and reductive expansion (without or greatly reduced contact).
The term traditional extension means that a wine was produced "in the old and traditional way" without the use of newer methods. As a rule, it is understood that the expansion in the big wooden barrel or maybe in the stainless steel tank, but in no way done in a "modern" way in Barrique. Sometimes, the term classic expansion is used (see under Classic ). At a sparkling wine ( sparkling wine. champagne ) becomes "traditional" explicitly to one bottle fermentation pointed. Detailed information about details such as duration or special techniques can not be deduced from this.
See topic group also under barrel and barrel with lists of relevant keywords. Complete listings of the numerous vinification measures or cellar techniques, as well as a list of wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,