What do winemakers do to enhance the flavor of wine?

What do winemakers do to enhance the flavor of wine?

Leaves are in the fermentation of the wine. It is in the barrel and it could be pumped or it could be in the barrel and the sediment drops to the bottom. And it is dead yeast, the dead yeast that created life. Sort of the caterpillar turning into the butterfly situation. If you stir the leaves you will get character that is there. The danger with why it is not done with commercial pedestrian wines is that you add another element that creates a situation where the wine can go off and oxidize 2 years later and create something that is foul and bad. But, this is an old school way of stirring the leaves, and, it is particularly done with white wines to add that more sort of milky sensation. It's mother's milk. It's sort of like Milan glove leather. If you've ever touched a horses nose it's so soft and wonderful. That's why you stir the leaves. You have a chardonnay, and you taste this, and it's so soft, and you get so excited, versus something that is just acidic and whatever. That extra dimension of richness. It's day glow colors versus the regular colors.