Apparatus used to measure a liquid's refraction index, thanks to which a must's richness in sugar is measured.

 

Light, cheerful, relaxing wine with pleasant acidity.

 

Applied to wines it favours the precipitation of tartrates and prevents this phenomenon from occurring in the bottle. It shouldn't be used in great quality wines, since it removes some important components.

 

Classification given to wines that do not fit the rules established for the DOC and IPR designations. However, they are also wines produced in a specific production region, whose name they adopt. They are produced with, at least, 85% of grapes from the same region and from varieties identified as recommended and authorised and subject to a classification system. This doesn't mean it is an inferior product; it is just different from QWPSR.

 

It is sometimes necessary to reheat the must in order to favour the fermentation of a very cold harvest.

 

To give vitality and strength to a wine adding a younger one to it (sometimes brandy). The brooders and soleras system used in some regions that produce fortified wines and brandies is based on the possibility of rejuvenating and refreshing an old wine or brandy with a younger one.

 

Operation in which champagne bottles, disposed in pupitres with the neck pointing downwards, are shaken and rotated in order to gather the sediment - formed during fermentation - by the cork, for later decantation.

 

In the traditional method of making quality sparkling wine, action of taking the bottles out of the pupitres or giropalletes and carefully storing them with their neck pointing downwards, for later disgorgement.

 

Replanting a grapevine that died for some reason.

 

Person who mediates between seller and buyer.