Acetic acid is the acid that gives vinegar its characteristic taste. The natural crispness of a wine. Citric, lactic and succinic acids are usually also present in small amounts in grapes.
Wine is aged in the barrel with the yeast retained, rather than being clarified before aging.
Aging on the lees increases the complexity and creaminess of the wine. Soil that contains clay, silt, sand or gravel deposited by running water is said to be alluvial. Grapes grown in mostly sandy and stony alluvial soil produce wines with more concentrated fruit flavors. The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially. The flavor and aromatic compounds an oak barrel contributes to the wine.