Random, fast movement of the colloids or microscopic particles in suspension in a liquid.

 

More or less dark colour (between garnet and ochre) some red wines get during ageing.

 

Term used to define the colour of old, oxidised wines.

 

Red grape variety that produces high quality wines in Italy.

 

Term used for sparkling wines to designate a certain content of residual sugar (lower than 15g/l). It corresponds to the driest of all sparkling wines, though it is usually not completely dry. If it is, it is called zero brut.

 

Carbon dioxide released by sparkling wine. It results from the second fermentation of the wine, which takes place in bottle or closed tank.

 

Important Portuguese wine region located on the outskirts of Lisbon. It was demarcated in 1911 and became famous for its quality white wines produced with the Arinto grape.

 

Shoot.

 

Piece of the Vitis vinifera stalk that is used in grafting to produce grapes of the same variety as the stalk.

 

A bud that starts growing on the plant.