The period of time between the wine being bottled and consumed whereby the wines flavour profile develops in the bottle. This may be a conscious decision by the producer prior to releasing the wine for sale or once purchased an individual may cellar
The cellar in which wine is barrel aged after fermentation and blending. There may be several chai in a winery for housing current and previous vinatges prior to bottling.
Filtering is the last step before bottling. It consists of passing wine through a physical barrier to remove particles. Over filtration can strip a wine.
Also - sur Lie - Process where the dead yeast and remaining grape skins are left in the wine after fermentation has finished. A labour intensive process that enhances flavours - adds to mouth feel.
The process of transferring juice or wine from one vessel to another such as barrel to tank. Once a wine has been left to settle, the clear liquid is drawn off and the deposits are left behind.
Relate to the aroma and flavour profile of a wine once it has spent time in the bottle. More complex, mature characters will dominate with less influence of ripe berry and fruit.
