Aging

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 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.

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.

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.

Saccharomyces Cerevisiae is the major yeast species involved in wine fermentation. Also known as "wine yeast" or "baker's yeast", it converts the sugar in grape juice to ethanol and carbon dioxide, creating wine.

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.

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.

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