TCA

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.

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.

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.

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.

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.

Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.

The term "sediment" signifies the natural, organic by products of the winemaking and aging process. It is made up of grape solids (skins, seeds, pulp), dead yeast cells (lees) and tartarate crystals (wine diamonds).