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Pearl wine
A wine whose malolactic fermentation has taken place after bottling.
A parasite that devours the vine’s roots. After devastating Europe’s vineyards over 100 years ago, vine growers opted for grafting the phylloxera sensitive European “vitis vinifera” variety onto the rootstock of the phylloxera resistant American vine
Compounds derived from phenols and found in wine. They are largely responsible for the wine’s aroma, taste and colour.
The residue obtained after pressing the grapes.
Process used to extract the must from the bottom of the vat and then pour it into the top part, over the skin cap. The aim is to achieve better colour and aromas.
Punch down
A process that consists of submerging the skin cap during fermentation to optimise aroma and colour.