Key Features

Soil Quality/Slope of Hill

Ripeness of Grapes when harvested

Grape Skin Thickness

Grape Type and Combination of Grape types

Aged in Oak or Stainless Steel

Temperature during Fermentation Acid

About Wine

Alcohol Content

Alcohol is created when the natural sugars in the grape pulp come in contact with yeasts. The more ripe the grapes are, the more natural sugar they will contain and the higher the alcohol content will be. High alcohol yields a full, round and supple taste. Low alcohol wines are light and sheer.


As the grape ripens the alcohol content increases but the acid level decreases. The vintner must know the right moment to harvest the grape to achieve balance of flavors. Lack of acidity can make a wine taste dull and flat. Wines with the right amount of acid taste and feel crisp


Tannin is contained in the skin, seeds, and stems of the grape. The longer the skin, seeds, or stems are fermented in contact with the juice, the higher the tannin. Tannin is the backbone of most red wines, to varying degrees. Tannin imparts an astringent quality to wines, and too much can cause a bitter or puckery feeling in the mouth. It is also a preservative that allows reds to age longer than whites.


These descriptors are often misunderstood. Sweetness is confused with fruitiness. If most of the sugar in the grapes is converted to alcohol, the wine is considered dry. If some of the sugar is converted, but a residual amount of sugar remains, it is considered sweet.


The overall impression of the glass of wine on your tongue is the body of the wine. Terms used to describe the wine can be light-bodied, medium-bodied, or full bodied.