Often used as a gentler alternative to filtration, and to aid in the wine's barrel development. The process of circulating the liquid in the fermentation tank during red wine fermentation. The root system of the grapevine to which a fruiting vine of any desired variety, such as Merlot, Cabernet Sauvignon, etc., can be grafted. The current season's stem growth that bears leaves and buds. In wine-making, leaving the grape skins in contact with the juice or wine for a period of time is used to extract flavor and color from grape skins into the grape juice or wine.
Wine is aged in the barrel with the yeast retained, rather than being clarified before aging.
Ageing on the lees increases the complexity and creaminess of the wine. Tannins The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging. Terroir Describes all the influences on the flavors in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope. There is no exact translation in English, but 'terroir' is an important concept in the expression of the origin of wine. Toasting Heating the inside of a barrel during its construction to caramelize the flavors.