Oxidative refers to a winemaking style, whereby a controlled oxidation is induced by exposing grapes, musts, and mostly wines to oxygen.

For champagne, this is mostly associated with the use of oak barrels, as opposed to stainless-steel vats, for fermentation, for a more reductive style (see REDUCTION). As a result, the fresh fruit flavors are faded, and tertiary aromas are more evident.

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