Does Hyperoxidative Winemaking Increase “Petrol” Notes in Riesling?
Pretty much what the title asks.
I know hyperoxidation is often used in Riesling production to ease tannins and increase ageability by dropping out easily oxidized compounds. Does this process also increase the petrol note in Riesling? Are there other wine making approaches that increase this? Any vineyard work or terroir that does?
I haven’t seen very clear info regarding this, so any input is appreciated. I love this quality in Riesling.