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The fermentation of uncrushed, whole bunches of grapes in a carbon dioxide soaked atmosphere. The bottom layer of grapes is crushed in the vat by the upper layers of grapes.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

A process, occurring during the fermentation process of wine, where the grape skins and the solids in wine are saturated with alcohol, to extract color, tannin, and aroma.