Whole cluster fermentation” is a common phrase in winemaking. It sounds simple enough, but what exactly does it mean? And how ...

Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

which refers to how long the pomace is left in during maceration. Pomace provides winemakers with all of the raw materials ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

Meanwhile, rosé wine, with its more complex and subtle flavors, gets its pink color during the maceration process, where crushed red grapes are left to steep for a short time with the skins ...