vin sous la glace

"Vin sous la glace" is a French term meaning "wine under the ice." It refers to a winemaking technique where grapes are rapidly cooled or frozen shortly after harvest to preserve freshness and acidity. This process can also involve storing wine or grape must under ice to control temperature and fermentation conditions. The technique helps retain vibrant flavors and prevent spoilage, especially in warm climates. Overall, it emphasizes precise temperature management in winemaking to produce higher-quality wines with enhanced aromatic profile and balance.