Barrel Fermentation for Red Wine: red wines pressed off their skins early then racked to barrel to complete fermentation. A method used to increase the fruit character and provide better oak integration.

Cap: the solid layer of skins that collects on the surface of a red fermentation. The skins of the red grapes contain all of the color and flavor components for the red wine.

Cap Extraction: the extraction of color and flavor in red wines from the layer of skins floating on the juice.

Carbonic Maceration: fermentation using whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide. A method used to increase the fruit character of a wine.

Cepage: variety.

Clonal Selection: determining the most suited clone (all naturally occurring), for your vineyard site.

Cold Soak: see pre-fermentation cold maceration.

Cold Maceration: see pre-fermentation cold maceration.

Co-fermentation: the fermentation of two or more varieties in the same vessel. A method used to supplement the weakness of one variety with the strength of another to produce a superior wine than if they had been blended post fermentation.

Extended Maceration: an alcohol extraction from the skins. The extra time that the red wine is in contact with the skins after primary fermentation has completed.

Hang Time: the time from verasion till harvest that the grapes can develop varietal character. The longer the hang time the greater the intensity of the wine. It is important not to get the grapes over-ripe as at this point the berry flavors and aromas may be compromised.

Herbaceous: aromas that are herbal in character. e.g. thyme, lavender, rosemary, fennel, oregano.

Open Top Fermentation: a fermentation vessel allowing the direct exposure of the cap to air. Usually associated with hand punch-down of the cap as opposed to an irrigation method used in a sealable tank.

Pre-fermentation Cold Maceration: a water extraction of the skins. The period of time used to extract color and flavor prior to the start of fermentation. This time period can be extended by chilling the macerating fruit to prevent fermentation.

Primary Fermentation: the conversion of grape sugars to alcohol and carbon dioxide by yeast.

Secondary Fermentation: the conversion of malic acid from the grapes to the softer lactic acid by bacteria.

Terra Rossa: red colored soil, usually high in Iron content.

Terroir: The term used to describe the macro, meso and micro-climate effects on an individual vineyard’s character. e.g. The climate-sun, wind and water. The site aspect, soil type and slope. The vine shading, cluster/berry shape and size, pruning method and clone.

Vegetal: derived from making a wine from physiologically under ripe fruit. Characterized by aromas of bell pepper, capsicum, green citrus or other green vegetables arid fruits.

Verasion: the stage of fruit development marked by berry coloring. An important time in grapes as it is this point onwards that flavor, color, tannin and aroma are produced.

Wild Yeast Fermentation: the use of the native (wild) yeasts on the berry, as opposed to inoculating with a cultivated wine yeast.