Lees

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.

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

The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.

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.

Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.

TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines.

The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.

The harvest marks the end of the vine growing cycle, typically occuring between August and October in the Northern hemisphere. It is the stage where ripe grapes are picked from the vineyard to begin winemaking.