Vine training system in which the plant is shaped like a candlestick or glass. It is a very popular and economical vine training system, since it doesn't need to be wired.

 

Wooden or card package that is used to dispatch bottled wines. It usually has capacity for 6 or 12 0.75cl bottles and is used as a measurement in commercial transactions: 1 box equals 12 bottles equals 9 litres.

 

Red variety used in Italy (Asti, Alessandria) to produce petillant (frizzanti) wines. In Provence, it also goes by the name of Braquet.

 

Red variety grown in Portugal and Galicia, mainly to produce the so-called vinhos verdes.

 

Annual herbaceous stem with flower heads.

 

Sign that allows the producer, distributor and retailer to identify and distinguish products. Brand names are freely chosen, as long as they don't confuse the consumer in terms of variety, harvest year, ageing or a designation indicating a superior quality.

 

Spirit obtained distilling wine and that was later enriched by ageing in oak. The name 'brandy' comes from the Dutch 'brande-wijn' (burnt wine, heated wine). The best brandies are made distilling white wines of high acidity and low alcohol content, especially if these are distilled in copper stills (méthode charentaise) and undergo a double passing, in order for only the best portions to be selected.

 

Alcoholic product resulting from the distillation of fermented (wines, juices, beer, etc) or macerated (skins, flowers, fruits, grains, roots, tubers, etc.) substances. Pomace brandy comes from the distillation of the grape pomace used during wine fermentation. The noblest of spirits is distilled from wine and is called fortifying spirit.

 

White grape variety found in the Lafões and Encostas da Nave regions.

 

Aroma of fresh bread that can be found in white wines. The smell of recently baked bread is given off by furfural, as well as the sweet aromas of dried prunes that are found in old red wines.