A method of harvesting grapes by hand, bunch by bunch. This allows for checking the condition of the grapes during harvesting, making it less likely for damaged grapes to be included.

A method of harvesting grapes using specialized machinery. This allows for quick harvesting, enabling grapes of optimal ripeness to be transported to the winery swiftly.

The process of removing unripe or damaged berries and leaves from harvested grapes. This reduces unwanted flavors in the wine and improves its quality.

The process of removing grape berries from their stems. This helps to reduce herbaceousness and bitterness derived from the stems, making it easier to achieve a fruit-focused flavor.

The process of lightly crushing grape berries to release their juice. This allows the juice, skins, and yeast to come into contact, facilitating the start of fermentation.

A method of using grapes with the stems intact, without removing the berries from the bunches. This adds spice and complexity to the aroma and provides structure to the flavor.

Refers to grape juice, either before or during fermentation, that contains grape skins, seeds, and other solids, indicating an intermediate stage of winemaking.

The process of applying pressure to grapes to extract juice or wine. For white wine, this is primarily done before fermentation; for red wine, it's mainly done after fermentation.

A method where harvested grapes are pressed immediately, minimizing contact time with the skins. This is used for white wines and light-colored rosé wines.

A method of pressing grapes with the stems intact. As the juice flows out gently, it's easier to obtain delicate juice with reduced bitterness and unwanted flavors.

Juice that flows out naturally from grapes due to their weight, without strong pressure. Generally, it has less bitterness and a delicate flavor.

Juice extracted by pressing. It tends to have stronger color, tannins, and flavors than free-run juice.

A method of allowing grape juice to remain in contact with the skins for a certain period. This extracts aromas, colors, and umami from the skins into the juice.

The process of allowing juice or fermenting wine to remain in contact with the skins and seeds. This extracts color, tannins, and aromas.

A method of allowing grapes to remain in contact with their skins at low temperatures before fermentation. This extracts color and fruit aromas while suppressing strong bitterness.

A method of continuing contact with skins and seeds even after fermentation. This tends to result in wines with firm tannins and complex flavors.

A method where whole grape bunches are placed in a tank filled with carbon dioxide, allowing fermentation to occur within the individual grape berries. This tends to produce wines with less bitterness and vibrant fruit aromas.

A method that utilizes the carbon dioxide naturally produced during grape fermentation. This makes it easier to achieve a balance between fruitiness and moderate structure.

A method of producing rosé wine by bleeding off a portion of the juice during red wine fermentation. This tends to result in rosé wines with relatively darker color and richer fruit flavors.

The process of allowing white wine juice to settle before fermentation, allowing solid particles such as skins and seeds to precipitate and be removed. This makes it easier to express pure fruit aromas.

The process by which yeast converts grape sugars into alcohol and carbon dioxide. Various aromas that make up the wine are also created during this process.

A method of initiating fermentation using yeasts naturally present on the grapes or in the winery, without adding cultured yeast. While this can create complex aromas, it can also make management more challenging.

Yeast naturally present on grape skins, in the vineyard, or in the winery. It is sometimes referred to as "natural yeast" or "wild yeast."

Yeast selected after confirming its fermentation characteristics and stability. This makes fermentation easier to manage and allows for the expression of a desired style.

A method of fermenting slowly at relatively low temperatures. This is done to preserve the fresh fruit aromas of white and rosé wines.

A method of adjusting fermentation temperature using equipment. This preserves aromas and ensures a stable environment for yeast activity.

A method of fermenting multiple grape varieties together from the start, without blending. This allows the characteristics of each variety to integrate at an early stage.

A method of adding sugar to the juice before fermentation to adjust the alcohol content after fermentation. The primary goal is not to make the finished wine sweet.

A method of adding acid to juice or wine to adjust its flavor and stability. This is done in warmer regions where grape acidity tends to be low.

A method of reducing the acidity of juice or wine to soften excessively sharp acidity. This can be done in cool regions where acidity is high.

A method of stopping yeast activity before all the sugar has fermented, by cooling, filtering, or adding alcohol. This is used for sweet wines, among others.

The sugar remaining in the wine after fermentation. Higher values tend to result in sweeter wines, but the perception of sweetness also depends on the balance with acidity.

A vessel that imparts minimal aroma or flavor and allows for precise temperature control. This makes it easier to express the fresh fruitiness inherent in the grapes.

A fermentation and aging vessel made of oak wood. Gentle contact with oxygen mellows the flavor, and aromas such as vanilla and toast can be added.

A barrel used for wine for the first time. Oak-derived aromas such as vanilla, toast, and spice are likely to emerge.

A barrel previously used for wine fermentation or aging. It imparts less strong woody aroma and refines the wine's texture through gentle contact with oxygen.

A wooden vessel with a larger capacity than a typical small barrel. It allows for gentle aging of wine while suppressing strong oak flavors.

Generally, a small oak barrel of approximately 225-228 liters. The proportion of wine in contact with the wood is large, and the influence of the barrel tends to be more pronounced.

A large wooden aging vessel with a capacity of several thousand liters. It promotes gentle contact with oxygen without imparting strong woody aromas.

A fermentation and aging vessel made of concrete. It maintains stable temperatures and imparts a soft texture to the wine without adding oak aromas.

An egg-shaped concrete vessel. Natural convection currents are easily generated within, which is said to impart a smooth texture and integration to the wine.

A jar-shaped fermentation and aging vessel made of clay or similar materials. It promotes gentle contact with oxygen without imparting woody aromas.

An egg-shaped clay vessel traditionally used in Georgia. It can be buried underground for both fermentation and aging.

The layer of grape skins and seeds that floats to the surface of the liquid during fermentation due to carbon dioxide. To prevent drying and microbial growth, it is regularly brought into contact with the juice.

The process of pumping juice from the bottom of the tank and pouring it over the cap. This extracts color, aroma, and tannins while maintaining even fermentation.

The process of pushing the cap that has floated to the surface down into the juice with a pole or tool. This allows for relatively gentle extraction of color and tannins.

A method of transferring the fermenting juice to another tank and then returning it over the remaining skins. This efficiently extracts components from the grape skins.

The process of drawing color, tannins, aromas, and other components from grape skins and seeds into the wine. The intensity of extraction varies with temperature, duration, and agitation method.

The process of converting sharp malic acid into milder lactic acid. This softens the acidity and can create a creamy texture.

A method where malolactic fermentation is performed on only a portion of the wine. This allows for balancing fresh acidity with a soft texture.

A method of conducting alcoholic fermentation in oak barrels. This allows fruit flavors and oak-derived notes to integrate at an early stage, often leading to complex flavors.

A method of aging wine in tanks made of stainless steel or concrete. This helps preserve the fruit's freshness and the varietal's inherent aromas.

A method of aging wine in wooden barrels. Gentle contact with oxygen mellows the flavor, and oak-derived aromas are added.

The proportion of new barrels among all barrels used for aging. A higher percentage tends to result in stronger oak-derived aromas.

Oak wood from France. It generally tends to impart delicate vanilla and spice notes, and fine-grained tannins.

Oak wood from America. It generally tends to impart relatively distinct aromas such as coconut and sweet vanilla.

The process of charring the inside of barrels with fire. The degree of toasting affects how aromas such as vanilla, toast, coffee, and smoke are expressed.

A method of aging wine with the lees (spent yeast and other sediment) remaining after fermentation. This adds umami, complex aromas, and a smooth texture to the wine.

A method of aging wine in contact with its lees after fermentation. This adds umami and body, and can create aromas of bread and nuts.

The process of stirring the lees that have settled in aging wine. This adds body, umami, and a creamy texture to the wine.

The process of refilling barrels with wine to compensate for evaporation during barrel aging, ensuring the barrel remains full. This is done to prevent excessive oxidation.

The process of transferring the clear wine from the settled lees at the bottom of a tank or barrel to another vessel. This clarifies the wine and refines its aroma and flavor.

A method of intentionally introducing very small amounts of oxygen to the wine. This is done to soften tannins and integrate flavors.

A method of aging wine in controlled contact with a certain amount of oxygen. This tends to create aromas of nuts, dried fruits, and caramel.

A method of aging wine with minimal contact with oxygen. This helps preserve fresh fruit aromas and vibrant colors.

The process of combining wines from different grape varieties, vineyards, vintages, or aging vessels. This balances flavors and creates the winemaker's distinct style.

Wine made in previous vintages and stored. It is used to create stability and complexity in the flavor.

The process of removing haziness and unwanted components from wine to improve its clarity and stability.

Substances used to adsorb fine components in wine and cause them to precipitate. These include bentonite, egg whites, and plant-derived proteins.

Wine finished without the use of fining agents. While this method tends to preserve more components, it can also lead to sediment and cloudiness.

A process of removing yeast and fine solids by passing wine through a filter. This enhances the wine's clarity and microbial stability.

Wine finished without filtration or with minimal filtration. Sediment or cloudiness may be visible at the bottom of the bottle.

Crystallized tartaric acid and other components found in wine. They are harmless and do not indicate a fault in the wine's quality.

A process of removing proteins that could cause future cloudiness. This is mainly done for white wines.

The addition of sulfites to protect wine from oxidation and microbial spoilage. It plays a crucial role in stable preservation.

Indicates that no sulfites were added during winemaking. However, sulfites can naturally be produced during fermentation.

A method of replacing oxygen in tanks or bottles with inert gases like nitrogen or carbon dioxide. This is done to prevent wine oxidation.

The still wine that forms the foundation of sparkling wine. It may be a blend of multiple grape varieties or vintages.

A method where base wine is bottled and undergoes a second fermentation in the bottle, trapping carbon dioxide. This tends to create finer bubbles.

A production method where, after secondary fermentation in the bottle, the wine is aged on its lees in the same bottle. Champagne, Cava, and Franciacorta are typical examples.

The process of adding yeast and sugar to the base wine before bottling to initiate secondary fermentation in the bottle.

The process of aging wine on yeast lees after secondary fermentation in the bottle. This imparts brioche and toast aromas and a smooth mousse.

The process of gradually rotating and tilting bottles to collect the yeast sediment in the neck of the bottle.

The process of removing the collected sediment from the neck of the bottle. The timing of this process can influence the subsequent aging and flavor profile.

The process of adding a liqueur containing wine and sugar after disgorgement. This adjusts the final sweetness and balances the flavor.

Sparkling wine finished without adding sugar during dosage. This style tends to clearly express the natural acidity and dry character of the grapes.

An extremely dry sparkling wine with very low residual sugar. This style often highlights acidity and minerality.

A dry classification with less residual sugar than Brut. This tends to result in a tauter flavor profile.

The most common sweetness classification for dry sparkling wine. Even within the same classification, the perception of sweetness can vary with acidity.

A production method where secondary fermentation occurs in sealed large tanks. This helps to preserve the fresh and aromatic qualities of the grapes.

A production method where wine, after secondary fermentation in bottles, is transferred to tanks, separated from lees, and then re-bottled.

A traditional production method where wine, while still fermenting, is bottled to complete fermentation in the bottle. Also used for Pét-Nat.

Naturally sparkling wine often made using the Ancestral method. It may be sold with its lees remaining in the bottle.

A method where carbon dioxide gas is injected into finished wine to create bubbles. This is used for fresh and approachable sparkling wines.

A method using grapes harvested later than usual, resulting in higher sugar content and more concentrated flavors. This leads to rich fruitiness and sweetness.

Grapes where moisture has evaporated due to the action of noble rot (Botrytis cinerea), concentrating sugars and aromas. This produces complex sweet wines reminiscent of honey and apricot.

A method of drying harvested grapes in a well-ventilated area to reduce moisture. This allows for the production of wines with concentrated sugar and flavor.

A method of pressing juice from grapes that have naturally frozen on the vine, concentrating the sugar. This produces sweet wines with high acidity.

A method of adding distilled spirits to wine before or during fermentation to increase its alcohol content. This can result in various styles, from sweet to dry.

A method of stopping fermentation by adding alcohol during the process, leaving residual sugar from the grapes. This is used for sweet fortified wines and similar styles.

A method of aging wine under a film of yeast (flor) that forms on the surface. This produces unique flavors reminiscent of nuts, bread dough, and salinity.

A method of aging and blending wines of different ages by progressively transferring them between barrels. The aim is to maintain consistent quality and style.

The process of filling finished wine into bottles. Strict control of hygiene and oxygen contact is maintained to prevent oxidation and microbial contamination.

A designation indicating that the wine was bottled by the producer who also cultivated the grapes and made the wine.

A stopper made from the bark of the cork oak tree. It is widely used for wines intended for long-term aging.

A stopper made from synthetic materials such as plastic. It helps to avoid the risk of cork taint and provides a consistent seal.

A metal cap used to seal bottles. It eliminates the risk of cork taint and helps preserve the wine's fresh aromas.

The process of aging wine in bottles after bottling, until it is released or consumed. Over time, its aromas and flavors become more complex.