Clone

Climate refers to the long term weather patterns, including temperature, sunlight, wind and rainfall of a particular region which directly influence grape growth and decides the wine's style.

GSM stands for a popular red wine blend of Grenache, Shiraz and Mourvèdre, originating the Rhône Valley in France.

Lees are the dead yeast cells, grape seeds and skins left over in the fermentation tank after fermentation. There are two types of lees; gross lees and fine lees.

Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.

Brut is the French term for dry sparkling wine with very low sugar content: specifically less than 12 grams per liter (g/L) of residual sugar.

ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.

A wine's body is its weight, texture and overall mouthfeel which is determined by a combination of alcohol content, tannins, sugar and extract. A wine may be light, medium or full bodied.

Aging is a post fermentation process where wine rests in barrels (mainly oak) or bottles to undergo chemical changes that improves stability, develops complex flavors and clarifies the liquid.