Before bottling this can usually be remedied by aeration of addition of copper. When it develops in bottle, vigorous aeration sometimes removes the reduced smell.
mainly used for Champagne.
Many of the best red wines of Rioja are bottled as reserva, while the older gran reserva category can be rather too old for modern tastes.
The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar.
can be done manually or using a machine (see 'gyropalette', 'girasol').
Rosado (Sp. Por.)