Said of a wine that is too harsh (acidic and tannic).

 

Portuguese term to describe a person who makes or drinks high quantities of spirit.

 

In Portuguese, term that describes a disease characterised by the lack of gustatory sensations.

 

Equipment used to maintain a constant temperature in a given room, making it easier to ferment musts or preserve wines.

 

Type of white grape characteristic of Castile-La Mancha and no.1 in the world in plantation area. It adapts very well to Meseta's rigorous climate and is used to produce La Mancha and Valdepeñas white wines.

 

Space between rows of grapevines.

 

Very light coloured soil, rich in calcic carbonate. It is much valued in certain regions, such as in Jerez.

 

White grape variety grown in different areas of Spain (Douro, Almansa, Andalucia, Canary Islands, etc.). It is identified with Pradillo or Pardina. According to Columela, a latin writer, author of an agronomy treaty, it may correspond to Albuelis, though other authors may identify it as the Roman Argitis minor.

 

Substance found in egg whites and added to wines during clarification and finishing.

 

Essential component in wine produced during fermentation by action of yeasts that transform the grapes' sugar. The noble alcohol originated in the wine is ethanol. Though in small quantities, it contains other alcohols and polyalcohols (isoamyl, isobutyl, glycerol, etc.). Unlike table wines, which have moderate alcohol content, spirits are characterised by their high alcohol content.