Perlage refers to the stream of bubbles in sparkling wines, an indicator of quality and technique. Fine, persistent perlage is often associated with high-quality sparkling wines, resulting from the carbon dioxide released during secondary fermentation. The size, consistency, and persistence of the bubbles contribute to the wine’s texture and enjoyment.
Glossary
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 […]
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.
Amarone della Valpolicella, commonly known as Amarone, is a prestigious Italian dry red wine characterized by its unique production method involving the partial drying of grapes before fermentation. This process, known as appassimento, concentrates the sugars and flavours, resulting in a rich, full-bodied wine with a distinctive raisin-like sweetness despite […]
Brut is a term used to describe the dryness of sparkling wines, indicating a low sugar content. It’s the most common style of dry Champagne and sparkling wine, offering a crisp and refreshing taste profile. Brut wines are favoured for their ability to pair well with a wide range of […]
A cultivar in viticulture is a cultivated variety of grape that has been selectively bred for specific attributes, such as flavour, color, and ripening time. While often used interchangeably with “varietal,” cultivar refers to the plant itself, whereas varietal refers to the wine made from a single grape cultivar. Cultivars […]