What characteristic is typically associated with wine that has undergone heavy filtration?

Wine that has undergone heavy filtration often experiences a loss of texture due to the removal of various compounds that contribute to mouthfeel and body. Filtration processes can strip away tannins, phenolics, and other elements that not only provide texture but also add complexity to the wine. As a result, the wine may taste lighter and less nuanced, affecting its overall richness and perceived mouthfeel.

Heavy filtration is typically employed to ensure clarity and stability in the wine, which can be beneficial for visual appeal and shelf life; however, this process can also lead to a more streamlined product. The reduction of texture can leave the wine feeling flatter on the palate, making it less satisfying for many wine drinkers who appreciate a fuller, more textured experience.

While some wines might benefit from filtration in terms of sediment control or stability, the trade-off often means sacrificing some of the wine’s original character and complexity.