CARMIM

ACIDITY – essential characteristic of the wine, contributing to its flavour, freshness and conservation capacity.

LACTIC ACID – results from malolactic fermentation. Makes wines smoother.

MALIC ACID – this is a natural component of wine. It turns into lactic acid during malolactic fermentation malolactic fermentation.

ASTRINGENT - wine with an excess of tannins causing tartness in the mouth.

VELVETY - wine which has round tannins in the mouth and is smooth and harmonious.

TART – excess acidity and tannins with a lack of alcohol richness.

GRAFT – vine base in which the grafting shall be carried out with the grape variety desired.

BALANCE – balance between acidity, tannins and alcohol in wine.

BOUQUET – the various aromas that the wine develops during its life. There are three types: primary relating to grape variety; secondary relating to fermentation; and tertiary relating to ageing.

CHARACTER – qualities inherent in the wine, affording it its own personality and setting it apart from others.

GRAPE VARIETY – set of vines (morphologically similar plant or plants) with common characteristics.

COMPLEX -wine with bouquet which suggests various sensations.

BODY – characteristic of the wine which derives from a strong presence of aromas and a high alcoholic content.

VAT – deposit where the a fermentation of the musts is carried out or the storage of the wines made. It may be made of stainless steel, but they can also be found in lined cement.

DECANTING – for the consumer, it is a process which is recommended in red wines and which consists of pouring them into a wide bottle, allowing the wine to breath.

DENSE – full-bodied, intense flavour and colour

C.O.D. – Denomination of Controlled Origin

FULL-BODIED – with a heavy taste and lots of colour. Wine with high alcoholic content and essences.

BALANCED - harmonious wine.

OENOLOGIST – someone with training and an in-depth knowledge of wine.

STRUCTURE – relates to balance and strength of the main components of the wine. It may be firm, good or rotten.

ALCOHOLIC FERMENTATION – transformation of the grape sugar into alcohol through the action of yeasts.

AFTERTASTE - final sensation that the wine leaves in the mouth.

FILTRATION – process for cleaning wine prior to bottling so as to prevent the existence of any particles in suspension.

FRESH – characteristic of wines, particularly whites, with high acidity.

FRUITY - aroma of fruits characteristic of certain wines.

GENEROUS - with a high alcoholic content, strong.

YOUNG - wine which is usually fruity and should not be aged. Or recently manufactured wine which may and should be aged.

LIGHT – light wine, low alcoholic content and with little body.

LIMPIDITY – essential characteristic in white wines obtained by decanting and filtration.

LONG - wine with persistent aromas after swallowing. Characteristic of great wines.

SOFT - wine with soft, sweetish flavours. Term also used as an alternative to smooth.

MATURE – at the height of its qualities/capacities.

AGING – period of maturing the grapes which lasts for around 45 days. During this period the acidity gradually falls whilst the grape sugar contents increase.

MUST – grape juice which is obtained by crushing the grapes. The must turns into wine after alcoholic fermentation.

NEW – in the year of harvest or bottling.

OIDIUM – disease which affects the vineyard in Spring and which requires treatment.

OXIDISED - wine deteriorated by the presence of air and has lost freshness and aromas.

THIN – wine with alack of structure – little body, few tannins.

TASTING – appreciation of organoleptic qualities of the wine by tasting, observing and smelling.

ROUND – velvety wine, smooth in the mouth, balanced.

RESERVE – quality of wines with aging prior to commercialisation.

DRY – wine which has no residual sugar or that contains it in negligible quantities.

SMOOTH - balanced, with low astringency.

(HORSE) SWEAT – unpleasant aroma common in red wines caused by a yeast which does not exist in the grape.

TANNINS – substances which act as preservatives and bestow structure to wines. They are vital for its aging.

REGIONAL WINE – designation attributed to wines produced in the region. This designation means that this wine fails to meet certain obligations relating to the grape varieties recommended

for the region in question meaning it cannot be called VQPRD. However, this does not make it an inferior product.

VINIFICATION – encompasses a series of operations required to transform grapes into wine.

VITICULTURE – science which studies the series of vineyard installation  and maintenance processes.

WINEGROWER – owner of vineyards who makes his own wine.

VQPRD – Quality Wine Produced in a Demarcated Region. This designation is assigned to wines which are entitled to the Denomination of Origin and which have been approved by the Regional Wine Growing Committee.