Musts and wines preservation technique used to increase their alcohol content. It is not used in quality wines.

 

Red variety grown in Piemonte (Italy). It produces interesting wines with good acid structure, though not very pigmented.

 

Characteristic found in wines (mainly in white wines) with a pleasant fruity acidity. It is a positive characteristic.

 

State of a wine exposed to a slightly fresh temperature (between 7º and 13ºC). Wine should never be served at a temperature below 6ºC, in order not to lose its aromas.

 

A wine that is smooth, silky and pleasant to the taste.

 

Intense cold (below 0ºC, temperature at which water freezes) that can cause the destruction of the vines' buds.

 

Levulose, reducing sugar that constitutes about 50% of the sugars found in ripe grapes. One part of it is transformed into alcohol by yeasts.

 

Fruity aroma resembling boiled fruit. It is found in very intense, mature wines.

 

Stalk pruned on more than three shoots.

 

Wine with aromas of fruit (primary aromas). Such aromas in wine mean that the grape variety's qualities were respected during winemaking.