List Categories and Listings by L
French term for a named vineyard site. Usually used for vineyards that do not separate have a Grand cru or Premier cru designation
A style of sustainable viticulture that while not completely organic aims to avoid the unnecessary use of synthetic chemicals
Also known as late picked wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.
A process of oak barrel production during which some tannins are deliberately removed from the wood by steaming. The viticultural term refers to the loss of certain qualities of the soil such as pH when rainwater removes or "leaches out" carbonates from ...
Wine sediment that occurs during and after fermentation and consists of dead yeast grape seeds and other solids. Wine is separated from the lees by racking.
French term meaning "liqueur-like" used for dessert wine with a luscious almost unctuous quality. Often used to describe wines made by botrytis-infected grapes
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
French term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production.
French term for "shipping liquid" or dosage used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine.
Also known as bâttonage A process associated with sur lie aging where the lees are stirred up to extract flavor and other sensory components into the wine and to avoid reductive conditions that may contribute to various wine faults
German term for a wine slightly above table wines (tafelwine). Similar to a French vin de pays wine.
A traditional Portuguese concrete vessel used for treading grapes by foot.
A term often abbreviated as LD on sparkling wine labels that means the wine was recently disgorged after spending an extended period aging on its lees.
The acid in wine formed during the process of malolactic fermentation.
French term for the dead yeast and sediment of wine also known as lees.
Also known as 'Brouillis the cloudy water-white alcoholic spirit of around 30% ABV that is derived from the first distillation of Cognac production
Vineyard soil type composed of very fine wind-blown particles of sand and silt that is noted for water-retaining properties.
French term for a named vineyard site. Usually used in the context of describing individual vineyards below Grand cru status.
