järeltõmbe

Järeltõmme refers to a type of wine aging process where the wine, after its initial fermentation, is transferred to a secondary vessel, often a barrel or a different tank, for further maturation. This process allows for a more controlled and refined aging period, distinct from the primary fermentation where yeasts convert sugars into alcohol. During järeltõmme, the wine is exposed to different environmental conditions that can influence its aroma, flavor, and texture.

The secondary vessel is crucial. If it's a wooden barrel, particularly oak, the wine can interact with the wood, leading to the absorption of tannins and flavor compounds like vanilla, toast, or spice. This also allows for a slow, controlled oxidation, which can soften the wine's tannins and develop more complex aromas. If the järeltõmme occurs in a stainless steel tank, the aim is usually to preserve the wine's fresh fruit characteristics and avoid oxidation.

The duration of järeltõmme varies significantly depending on the type of wine and the desired outcome. Some wines may spend only a few months in secondary aging, while others, especially complex red wines, can age for several years. This extended contact with lees, the sediment of dead yeast cells, can also contribute to a richer mouthfeel and added complexity through a process called sur lie aging. Järeltõmme is a fundamental technique used by winemakers to shape the final character and quality of their wines.