Assemblage

Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.

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.

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.

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.

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.

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.

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.

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.