What is M.L. and why is it my wine?

M.L. is short for a process called Malolactic Fermentation and is not, in-fact, a fermentation at all. In this process malic acid is eaten by bacteria and converted to lactic acid. Lactic acid is the main acid found in dairy products and lends a creamier flavor and mouthfeel to the wine. Descriptors such as buttery and creamy are tell tale signs that a wine has undergone malolactic fermentation. Another byproduct of the the process is CO2, which is why people incorrectly called it a ‘fermentation,’ and the name just stuck. The process also makes a wine more complex. Before M.L.F. a wine has up to 8,000 chemical compounds that make up its bouquet, afterward it has about 10,000. -Cheers from the Vivác Winery Family!