Wine typical of a variety, area, type of soil, specific style, etc. while, at the same time, it is an original wine.

 

Synonym for Cabernet Franc in the Loire Valley.

 

Firm and silky, with balance.

 

Luminous, shiny reflex that can be found in the colour of a wine or brandy.

 

A measurement of the concentration of sugar. It can be converted into Baumé degrees, or vice-versa (1.8ºBrix correspond to 1ºBaumé).

 

Tanks in which Jerez wines age in the solera system. The brooders form several floors, piled up on the last row, which corresponds to the soleras. The first brooders are the ones located immediately above the soleras; the second brooders are piled over the first ones, and so on, until one reaches the year's harvest.

 

Very soft floral smell that is slightly molassed and wild with vegetable tones (chlorophyll); it is found in some white wines.

 

Milky spirit (phlegm or turbid spirit) of low alcohol content obtained after the first distillation of wine in a copper still. These phlegms are subject to a second passing to obtain quality holandas (spirits) and produce great brandies.

 

When a wine is brown it is either altered, sick or with oxidasic casse.

 

Fragrant Sherry that is exported to the British market.