Punch down is a technique in winemaking where the cap of grape skins that rises to the top of the fermenting must is physically pushed back down into the juice. This action helps to extract color, tannins, and flavours from the skins, ensures even fermentation, and minimizes the risk of […]
Glossary
Robust describes wines that are full-bodied, with a strong, powerful character, often with high alcohol content and pronounced flavours. Robust wines are typically rich and complex, offering depth in both taste and aroma, and are often best enjoyed with food that matches their intensity.
Secondary fermentation in winemaking can refer to either the process of malolactic fermentation, where malic acid is converted to lactic acid, softening the wine, or the fermentation that occurs in the production of sparkling wines, where added yeast and sugar create carbon dioxide, resulting in bubbles.
Tempranillo is a red grape variety native to Spain, forming the backbone of many of the country’s finest wines, including those from Rioja and Ribera del Duero. Known for its ability to age, Tempranillo produces wines with flavours of red fruits, tobacco, and leather, often aged in oak to add […]
Vine training refers to the practice of shaping and managing the growth of grapevines using various support structures and techniques. The goal is to optimize exposure to sunlight, improve air circulation, and manage fruit production, directly impacting grape quality and vineyard yield.
Zero Dosage refers to sparkling wines made without the addition of a dosage (sugar solution) after the second fermentation, resulting in a very dry style. These wines, also known as Brut Nature or Pas Dosé, showcase purity and terroir with minimal intervention.
Acetic acid is a key component that contributes to the complex flavour profile of wine, recognized primarily for imparting a vinegary taste when present in high concentrations. Naturally occurring through the fermentation process, it is essential in small amounts for the wine’s overall balance, adding to its character and depth. […]
Brix is a scale used to measure the sugar content in grapes and wine, indicating the potential alcohol level once fermented. It’s a crucial measurement in winemaking, helping winemakers decide the optimal time to harvest the grapes. Higher Brix levels usually mean the grapes are riper, potentially leading to wines […]
Crianza is a Spanish wine classification term indicating that the wine has been aged for a minimum period, both in oak barrels and in the bottle, before release. For red wines, the requirement is usually a total of two years, with at least six months in oak. Crianza wines are […]
DOCG stands for “Denominazione di Origine Controllata e Garantita,” the highest classification for Italian wines, representing a guarantee of the wine’s origin from a specific region and adherence to strict quality standards. This designation covers aspects such as grape varieties, yield limits, winemaking practices, and aging requirements. Wines with the […]