Correction consisting of a reduction in the amount of iron in a wine, in order to prevent ferric casse, which often occurred in artisanal wines produced in contact with iron. Citric acid would often be used; however, it is best to perform deacidification, raise the pH of the wine and add casein until the iron's colloidal salts precipitate. Such procedure makes one have to re-establish acidity using tartaric and citric acid.

 

Harmonious quality wine with well balanced aromas and flavours.

 

Quality of a wine that produces pleasant sensations in the mouth and nose.

 

Said of a pleasant, seductive wine, though sometimes not very deep nor of great future.

 

Goods (bottles, boxes, casks, etc.) that are taken out of an ageing cellar to be commercialised.

 

Glass container used to age fat wines, exposing them to weather.

 

To fill wine demijohns.

 

Said of a falsified wine that underwent processes that altered its original qualities.

 

Concept applicable to the designation of some wines whose originality and individuality are indissociably linked to a certain region, as:

 

Viscous, full bodied.