Wood and steel piece used in cooperage.

 

Wine that is still little evolved, that is too young to express its qualities. Some great tannic red wines are initially crude, especially before malolactic fermentation, which reduces their harshness.

 

To squash grape berries in order to extract their sugared must.

 

Said of a fatigued wine that suffered during racking and transportation until it lost its balance.

 

Machine used to crush the harvest, allowing the release of the drained must. Crushers should squash the grape berries without grinding them.

 

Old wine that formed a heavy, thick sediment on the inside wall of the bottle. Besides crusted Port (very old Port), this is also found in other very old fortified wines (rancid, old Malaga, Moscatel). When wines are not filtered in the winery, they get even more crusted. Such is the case with Vintage Ports, which are not filtered so as to preserve all their tannins.

 

Very old Port with sediments that should be decanted.

 

Training system in which the vines are displayed in 2metre high crosses aligned in rows. Wires are extended over the crosses' arms and the grapevines are planted near the crosses' base, developing along the wires.

 

Yeast with the ability to ferment at low temperatures.

 

Microscopic fungus, grape parasite (Botrytis cinerea, downy mildew, powdery mildew, etc.).