Sediment-Is the solid matter deposited in a bottle during the course of the maturation process.
Sediment is a wine bottle generally means that the wine was not filtered prior to bottling.
Yeast-Specially cultured yeasts are used to ensure more predictable, controlled and complete
fermentations.
Racking-Racking is the process of transferring the wine from one cask to another to separate
it from its lees. Is can be used to aerate a wine and can help clarify the wine.
Cru-The French word for growth. With French wines it is used to describe a system of classifying
vineyards either by geography or by reputation established over decades. Both Bordeaux and
Burgundy have different crus classes.
Acidification-Acid, usually tartaric or citric, is often added during the winemaking process. Some
wineries may make chemical corrections to deacidify their wines.
Lees-Solid residue that remains in a barrel or tank after the wine has been drawn off. Wines that are
protected by their own lees often require less addition of the preservative and antioxidant sulfur
dioxide.