Racking

Assemblage is the French term for the process where winemakers combine different base wines that vary by grape variety, vintage or vineyard parcel, to create a balanced and complex final wine.

Fermentation is a natural biochemichal process where yeast consumes the natural sugars in grape juice and converts them into alcohol, carbon dioxide and heat. At the end of fermentation, grape juice is converted into wine.

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

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.

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.

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.

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.