🍶Clarify

Argentina Through Wine · Step 4 of 6 · 2 min read

The wine is still rough after fermentation — three things happen now. Reds get pressed off the skins (the opposite order from whites).

Then most reds and many whites go through a second fermentation called malolactic (MLF) — converting sharp malic acid (green apple) into softer lactic acid (yogurt).

This is why barrel-aged Chardonnay tastes creamy and buttery instead of tart, and why most reds taste smooth rather than sharp.