Bread and butter are flavors and aromas that develop through the winemaking process either through the use of oak fermentation and aging or malolactic fermentation (MLF). Both affect flavor, aroma, and texture in the finished wine. As winemakers, these are our “bread butter” techniques in the cellar - that which we depend on to craft great fruit into great wine. Our goal is to enhance and compliment, through winemaking, what happens in the vineyard. Like the preparation of a great meal, a chef must start with great ingredients, but the mastery in the kitchen will separate a good dish from a great one.