Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission.
Today, the technique is widely employed in Bordeaux, as well as at least 11 different countries, including the United States and Chile.
[1] The process of micro-oxygenation involves a large two-chamber device with valves interconnected to a tank of oxygen.
In barrel aging, the natural properties of the wood allow for gentle aeration of the wine to occur over a prolonged period.
The process of micro-oxygenation aims to mimic the effects of slow barrel maturation in a shorter period or for lower cost.