In warm weather growing regions where grapes are able to reach full maturity or where fruit is picked very ripe, the concentrations of grape acids are reduced. Wines with low acidity levels can taste flabby, weak and often lack complexity. In an

Sulfur Dioxide (SO2) is commonly used during the winemaking process as a tool to prevent bacterial spoilage and oxidation.
Sulfur

Chaptalization is the addition or concentration of sugars in grape juice. Grapes reaching full maturity can be a concern in some cooler climates. Mature flavors will quite often develop, but the corresponding

To achieve extraction in fermentation requires contact between the fermenting juice and the skins that tend to float to the top. The more contact and

Saignée is when a portion of a juice is bled off from a must to increase the ratio of skin to juice. The greater concentration provides deeper color and brings a more pronounced flavor and