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 ...

Fermentation starts on an intracellular level inside the berry, producing some alcohol as well as fruity aromatics. In practice, the weight of the grapes on the top crushes the grapes on the bottom ...

These features are a result of a special technique called carbonic maceration, which is the process of letting the whole grapes ferment before crushing and vinifying them. This brings out a more ...

In nearly every question and answer session following a wine appreciation class, questions like: ‘What makes those old red wines so great? How can a 50 year old wine be ...