Liqueur made up of brandy, sugar, fruit juices and flower essence.

 

Name attributed to young wine that hasn't been clarified or filtered.

 

Big container (usually made up of stainless steel) into which the harvested grapes are dropped.

 

In agriculture: to improve the soil, usually endowing it with fertiliser and other substances. In oenology: to endow alcohol with a higher level of purity by successive or continuous distillation. Rectified alcohol has less than 280g of impurities (acids, superior alcohols, aldehydes, esters, furfural) per hectolitre of alcohol at 100 degrees.

 

Red wine is obtained by fermentation of red varieties' must, pigmented by maceration of solid colouring matter.

 

Aroma of certain red wines that resembles wild red berries (raspberries, strawberries, gooseberries) or ripened plums and cherries.

 

One of the red varieties used in the production of Port. Although it is not very pigmented, it produces a firm, structured (though fine and elegant) wine that resists well to the passing of time.

 

White wine made from red grapes that underwent fermentation off skins.

 

To fill with water (a barrel, tun, etc.) to make sure the container is watertight by swelling of the wood.

 

Said of a (sometimes oxidised) white wine that got an amber colour.