Destemmer

A machine that separates the grapes from the stems.

Cold-Soaking

Red grapes are chilled and allowed to soak prior to fermentation to help extract color and flavor.

Cap

The thick layer of grape skins, stems, and seeds that forms at the top of the tank during fermentation.

Bladder Press

A tube shaped press with an inflating rubber bladder.

Basket Press

A basket shaped press with thin slits that allows juice to escape while keeping the skins, stems, and seeds within the basket.

Blending

The mixing of separates wines in order to change a finished wines flavor profile.

Angels’ Share

The wine that evaporates during the aging process.

Punchdown

Physically breaking the cap by hand or with a hydraulic tool.

Press Cut

The point during pressing when the winemaker determines that the juice is no longer quality enough to be considered free run.

Pomace

The solid remains of grapes in the tank once the free run has been completely drained.

Must

he mass of destemmed and unfermented grapes and juice.

Malolactic Fermentation

The secondary fermentation that converts tart malic acid into smoother lactic acid.

Lees

Dead or residual yeast from fermentation and excess grape seeds, stems, and skins.

Free Run

The juice that flows freely from the grapes prior to them being pressed.

Fining

The process of filtering out any last particles in the wine to make them bright and clear.

Fermentation

The process in winemaking of turning sugar to alcohol using yeast.

Stirring

Mixing the lees and the wine to create a fuller taste.

Sorting

The process of removing leaves, stems, sticks, unripe grapes, and other objects from the fruit.

Racking

The process of transferring the wine off of the lees.

Pumpover

The process of pumping the juice from the bottom of the tank over the top of the cap.

MOG

Materials other than grapes such as leaves, stems, and sticks that are removed during the sorting process.

Barreling Down

The process of taking wine from tank or press into barrel.

Aging

The process of letting wine mature in barrel to stabilize and gain flavor.

Sump

The trough below the filter that catches the free run wine. The wine is then pumped via the sump into barrel/tank.

Wild Fermentation

A fermentation that occurs naturally without the introduction cultured yeast.

Topping

Refilling the barrels periodically to replace the wine that has evaporated.

Brix

A measurement of sugar content. One degree Brix is 1 gram of sucrose in 100 grams of solution

Bummer!

Looks like you are not 21 yet, enjoy your youth and come back to visit when you are.