Mating disruption (MD): a method of protection for the vineyards which involves the use of pheromones, i.e. the chemicals produced by an insect which evoke a specific response in the other individuals of the same species. MD is based on the principle that when a specific pheromone (in this case synthetic insect pheromones) is released in the air in a sufficiently high quantity, the males are unable to find the source of the pheromones and fail to locate the calling female and reproduction is prevented. At present, this is the most ecological method. .
	Sulphuring: addition of sulphur dioxide either as Campden tablets or as metabisulphite salts to a wine or a must. Sulphur is normally added to a wine to kill off the wild yeasts so that certain, chosen yeasts can be added to the wine. Also, sulphur helps a wine age. Sulphur is such a successful sterilizing agent for the winemaker because it is effective against all known infections in wine and in the concentrations used, it has little or no effect against yeast.
	Pressing : Separation of grape juice or wine from grape solids.
	Débourbage: Settling out (of the must) Débourbage is the French name for separating the gross lees from the must. Débourbage provides the first opportunity to control the content of lees in the must/wine.
	Alcoholic Fermentation: conversion of grape sugar by yeast to ethanol and carbon dioxide, thanks to grape yeasts or yeasts selectioned by eonelogic laboratories.
	Lees: the solid matter at the bottom of the barrel or bottle. The fine lees are present during the ageing of white wines. They give complexity and body.
	Bâtonnage : Lees Stirring Bâtonnage involves stirring the settled lees back into the wine. To achieve this, a steel rod with a paddle at the end is usually placed in the tank or barrel and spun around (often with an electric drill attached). In general, stirring is used to reduce reductive aromas, prevent imparting (relatively) heavy "yeastiness", help integrate wood/oak characters and impart a creamy mouthfeel.
	Remontage : Pumping over Process of mixing the juice or wine with skins in red wine fermentation; involves pumping juice over the cap to facilitate colour extraction.
	Cap : Thick mass consisting of grape solids (stalks, pips and skins) that separate from the juice of crushed grapes (must) and tend to float at the top of the vat during red wine vinification.
	Écoulage : Drawing off Operation for separating the clear wine, by gravity, from the must after the alcoholic fermentation.
	Vin de goutte : Clear wine The first wine drawn off from the fermenting vat. The clear wine represents about 85% of the total volume.
	Vin de presse : press wine This wine represents about 15% of the total volume. It is more concentrated and more tannic than the clear wine. It has its own place in blending, which depends on the needs of the winemaker.
	Malolactic fermentation : secondary fermentation caused by lactic bacteria that convert malic acid into lactic acid and carbon dioxide gas.
	Soutirages : Racking the siphoning of clear juice or wine from sedimented solids that has gravitated to the bottom of the barrel.
	Méchage: burning sulphur wicks in barrels in order to sterilise them.
	White grapes
	Sauvignon Blanc is the white grape variety widely used in the appellation. The nose reminds surprisingly the aromas of blackcurrant buds, citrus fruit and white peach. On the palate acid flavours are marked with pleasant mineral notes and also a good aromatic persistence. After the Chardonnay, this grape variety is the most used in the world.
	Semillon is the white grape variety native to Bordeaux. The great sweet wine of Sauternes is based on the Semillon and Sauvignon blending. The Semillon brings a necessary structure for a good wine-ageing. Very young it gives fresh notes of citrus and the acacia flowers, which will later develop towards the aromas of honey and candied fruit: apricots, orange and mandarin. Semillon can be found in other countries, especially in Australia.
	Red grapes
	Cabernet Sauvignon is the principle variety among the grapes that makes the great wine of Bordeaux. The good wine made of Cabernet Sauvignon is dark red, almost black with a high tannin index. The nose expresses roasted and spice notes. On the palate dominate the aromas of red fruit (blackcurrant). The wine based on the Cabernet Sauvignon proves a great ageing capability.
	Cabernet Franc has the same origin as the Cabernet Sauvignon, and its major development is connected to St Emilion and Pomerol region, where it is known as « Bouchet ». Its distinctive and delicate aromas are dominated by raspberry, blackcurrant and violet, with subtle and elegant tannins.
	Merlot : Classic grape widely grown in the Bordeaux region of France and elsewhere. The Merlot is the most important grape variety that makes St Emilion’s wine, and it is also very present in the Medoc and Graves region. It gives a full bodied and powerful wine. On the palate the wine is smooth, fruity, and velvety. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness.