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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.

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.

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.

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.

Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.

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.

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.

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.