Acidity

Acidity is the backbone of wine. It gives freshness, lift, and makes the wine feel alive in the mouth. Grapes naturally contain several acids, primarily tartaric acid and malic acid. Tartaric acid is stable and does not break down; malic acid can be converted into the softer lactic acid in a process called malolactic fermentation.

Cool temperatures preserve acidity: grapes grown in cooler climates retain more acid, while grapes from warmer regions ripen more and lose acidity. This is why wines from cool countries and hillside slopes tend to be fresher and livelier, while wines from warmer regions are rounder and fuller. Acidity is also crucial for a wine's ageing potential.