Must

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.

Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.

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.

Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.

The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.

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).

Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.

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.