Must

Pruning is the essential act of cutting back dormant grapevines to remove old wood and limit the number of future buds. It is important for managing vineyard health, controlling grape yield and improving fruit quality.

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.

Yeast in wine is a microscopic, single celled fungus, typically Saccharomyces cerevisiae, which triggers fermentation by transforming the sugars in must into ethanol and carbon dioxide. Yeasts are essential for converting grape juice into wine and they determine its final alcohol content, aroma and flavor profile.

Anthocyanins are natural polyphenol pigments located in the red grape skins, responsible for the red, purple and blue colors in young red wines. They determine the wine's hue, shifting from vibrant red to brownish orange as they age.

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.

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.

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.

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.