Is There a Difference Between a Reduction and a Toast?

I think every aromatic in wine will evolve and reduction being one of component will evolve because there is obviously a very light like transfer with oxygen with with air and so we'll change. The more reduction you have the more reduction you will preserve but sometimes this is also another complex things for winemakers I well what is a perfect bottling reduction in order for us to have a perfect reduction in five years right? We're trying to make wines that are absolutely delicious now that can be up in six months eight months after bottling tastes super good but also you can age right.