With the change of season comes the perfect opportunity to explore new flavors and embrace fresh beginnings. As we eagerly ...

The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.

But in 2004, an encounter with a rare white grape spurred ... Whole cluster pressing and native fermentation — including full malolactic – results in a texturally plush wine with layers ...

A lighter press, on the other hand, will extract less juice but may result in a more refined final bottle of wine.

Here, the freshly plucked grapes undergo pressing, fermentation, aging, and various other processes to transform them into the wine bottles you find at your local wine shop. Without vineyards and ...

The mass of grape solids—skins, stems and seeds—remaining after pressing (for whites) and after the wine has been drained from the fermentation vessel (for reds). Potent: Intense and powerful. Powdery ...