Harvest

Grape must is the freshly pressed, unfermented grape juice which contains the fruit's skins, seeds and sometimes stems (collectively referred to as pomace).

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.

Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.

Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.

Amphora is a traditional clay or terracotta vessel used for fermenting, aging and storing wine. These vessels are neutral and porous, allowing micro oxygenation without adding oak flavors.

The pH of wine is the measure of its total acidity (hydrogen ion concentration), typically ranging from 2.9 to 4.0 in most wines.

Oak imparts flavor, aroma and texture into wines through fermentation in oak barrels. These barrels act as gentle, breathable vessels that add complex notes and improve the wine's overall structure and mouthfeel.

Malic acid is a naturally occuring organic acid in wine grapes, primarily found in unripe or cool climate berries. It gives a sharp acidity, tartness and freshness to wine.