Crush

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).

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.

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.

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.

The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.

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.

Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.