Dear Emi,
Thanks for keeping in contact with me! This is really great!
Sometimes some wines show Brett-like character, which diminishes with oxygen and wine becomes complex. I have experienced that type of phenomenon in France a lot.
It is possible that the same happened with SHIO wine.
But, to be honest, it really developed a little too much of it.
and finally, to answer you question: I am not aware of any such kind of technique when winemakers add Brett. I know, on the contrary: we are afraid of it and try to keep it away from our wines 🙂
hope to answered to all of your questions.
Best 8 March woman's day wishes!
