Glossary

  • ACETIC: Wines containing detectable amounts of acetic acid, comparable to vinegar. If an excessive amount of acetic acid, the wine will smell of vinegar and a flawed character, commonly called "chopped".
  • ACETONE: Also called the soft scent that reminds a little nail polish.
  • ACID: Wine which is manifest as rough on the palate. Take the character of the grapes before maturity.
  • ACIDITY: The acidity of a wine is essential for its balance and aging. The natural acids that appear in wine are citric, tartaric, malic and lactic. Generally, warm vintage wines tend to have lower acidity, whereas wines from vintages cold, rainy, tend to be high in acidity. The acidity of a wine can preserve the freshness of the wine and keep it happy, but too much acidity, masks the wines flavors and compresses its texture, thus resulting in a default.
  • "AFARTAPOBRES": Variety of vine ripe grain thick skin just fine.
  • AFTERTASTE : Traces obtained after fermentation of wine. Sometimes they are called mothers. It also refers to the aroma of herbs that have some wine.
  • AFTERTASTE 2: Is the flavor and aroma that remains in the mouth after ingestion of wine. It is also called aftertaste.
  • AGGRESSIVE: Aggressive is usually applied to wines that are high in acidity or harsh tannins, or both, thus resulting aggressive. They attack the mucous membranes of the mouth.
  • AGING: Procedure in which the wine matures, either in bottle or in oak barrels, working her bouquet.
  • "AGRÀS": Green grapes, not yet mature.
  • AIR: Wine vaporous, like the air that fills the mouth. It is typical of some varieties such as Grenache. LaFou de Batea
  • AIRÈN: white grape variety, which are typically Spanish covers important especially in the area of La Mancha and Murcia, Jumilla. Today, thanks to new methods of vinification, achieved very interesting wines. The wines of this variety are usually dry, have pale colors, flavors and interesting despite the lack of acidity gives flavors of banana and pineapple. Montal Macabeo-Airèn
  • ALCOHOL: most important component of wine after water. The ethyl alcohol brings warmth and density to the wine. But if this mass dominates the wine warms and softens. The richness of the alcohol in wine usually expressed in degrees (depending on volume, will be the percentage of alcohol content in wine).
  • ALCOHOL 2: Is alcohol a wine that indicates the percentage of alcohol content. When we say that has 11 ° means you have 11% alcohol. A wine must have a minimum of 8 degrees but some have come out 15 or more.
  • ALCOHOLIC FERMENTATION: Process which allows the grape juice to become wine, through the action of the yeast converts sugar into alcohol.
  • ALDEHÍDIC: Alcoholic aroma that occurs in the reserve wines when accompanied by a mellow touch to the oxidation of aging.
  • AMBER: The color that adapts the wine due to oxidation.
  • "AMELERS": In the dialect of Terra Alta, a term used to name the almond. LaFou Celler
  • AMERICAN STRAIN: Variety of wild strain of the foot which is used to graft the European vine, so resist the attack of the phylloxera.
  • AMPELOGRAPHIC METHODS: Science that studies the variety of the vine from the leaves.
  • "AMPELÒNIM": Word or phrase to describe a variety of vineyards.
  • ANGLE: An angle is the one that makes wine roundness, generosity and deep. The poor harvest wines or wines that are acidic are often described as angular.
  • ANIMAL: Rate all the smells of the animal kingdom: venison, leather, etc., especially common in red wines. Sometimes it is also associated with the aroma of wine has been bottled too long.
  • ANTHOCYANINS: These pigments are present mainly in the red varieties and determining the color of the grapes and, therefore, after the process of maceration and fermentation, the color of wine.
  • "AREÒMETRE": Device for measuring the density of the must.
  • ARISTOCRATIC: Wine made with vine variety of noble and distinguished by their attributes.
  • AROMA: Are all the smells that make the wines. The term usually used to those smells that are not flaws or defects are the result of evolution. The aromas in the wine are classified into three types: primary aromas, flavors and aromas secondary tertiary.
  • AROMAS TERTIARY: These are the smells / aromas that develop with age.
  • ASSEMBLY: Blend of various wines of the same vintage, color and origin.
  • ASTRING CHARACTER: Wine a little bitter and harsh taste. Often present in young red wines with tannins and marked lack of time to be rounded.
  • ATTIC: A reference to the smell of old wood that is usually dry and breathe in an attic. It is typical of very old wines that have matured over many years in wooden barrels are very old.
  • AUSTERE: Describes a wine without too many frills or refinement. In viticulture, used to define areas and rural poor who manage to make great wines on the contrary.
  • AVINYÓ: Village, head of the municipality of the same name of the Bages winery is located on Abadal.
  • BALANCE: One of the most desired traits in wine is a good balance, where the concentration of fruit, level of tannins and acidity are in total harmony. Balanced wines tend to age gracefully.
  • BALANCED: Important feature that defines a good wine and harmony among its main features and its flavor.
  • BALMA: Measuring the density of the wort (degree Baume).
  • BALSAMIC: Smell of qualifying from the perfumes and the inclusion, among other things, vanilla, incense and benzoin resin and reported fresh wine. In Bages (DO Pla de Bages) vines in the forest provides our wine balsamic aromas Abadal a particularly marked in Abadal Selecció.
  • BANAL: Wine that there was any balance is poor.
  • BARRAL: Barrel aged between 10 and 30 l capacity, portable, and equipped with nozzles covered iron handle and a leather or leather.
  • BARREL FERMENTATION: Fermentation of wine that takes place in casks, typically between 225 and 300 liters, preferably made of oak.
  • BARREL: Barrel between 70 and 150 liters.
  • BAST: Low-quality wine produced without much care.
  • BATEA: Town and municipality in the district of Terra Alta is located on the winery, LaFou Celler.
  • BERRY: As this descriptive term implies, most red wines have an intense character berry (fruit) may suggest that the berries, the raspberries, black cherries on to strawberries or even blueberries to. The following wines are of this nature: Abadal Cabernet Franc Tempranillo Crianza Abadal, Abadal 5 Merlot LaFou de Batea, Montal Monastrell, Montal Garnacha, Ramon Roqueta Tempranillo, Roqueta Ramon Garnacha, Ramon Roqueta Cabernet Sauvignon, Synera Tinto, Synera Crianza, Montemar Tempranillo , Mas de Bellvís and Terra CàlidaTinto.
  • BIG BOOK: Aging is done in a long wine specifically for those periods of rest in barrel and bottle. It lasts between 6 and 24 months in bottle and between 36 and 42 months in oak.
  • BITARTRATE: Chemically bitartrat potassium crystals are formed when a glass bottle is kept at low temperatures. The contents of a bottle Bitartrate not at all alter the taste characteristics of a wine.
  • BITTER: Wine that is beginning to be bitter to the probability of becoming so completely.
  • BITTERNESS: normal sensation in the taste of some young red wines rich in tannins. In other cases, may be due to a defect caused by bacteria.
  • BLACK PICAPOLL: black grape variety, native of Pla de Bages (DO Pla de Bages), large grain and placing very intense. Abadal.
  • BLACK: Is the wine made ​​from red varieties with the peculiarity of not separating the skin of the grape juice before fermentation. Can be consumed young and old.
  • BLACKCURRANT: A pronounced smell of blackcurrant fruit is associated with certain varieties such as Grenache.
  • BLANC DE BLANCS: Term used by whites white grape.
  • BLANC DE NOIR: expression used to describe white wines from black grapes. This is especially the sparkling: the base wine made from red grapes Pinot Noir and / or Pinot Meunier. You can get white, black, separating the juice, always clear the skin of red grapes.
  • BLEND: Often used as the assembly place. It refers to the mixture of different wines.
  • BOCO: Ton of aging and / or transport capacity of 650 liters or so.
  • BODY: The body weight and fullness of a wine that can be detected as it passes by the palate. Bodied wines tend to have a lot of alcohol concentration and glycerine.
  • BOOK OF QUALIFICATIONS: Registration of seasons with a UL identification mark on each.
  • BOOT AGING: cask used to age wine staves rather thin.
  • BOTAM: Is the whole barrels of wine.
  • BOTERO: Person who makes barrels.
  • BOTRYTIS CINEREA: The name of a fungus that causes rot on grapes. In general it is very negative, but may, under certain conditions, produce a concentration of grape that is the basis for the development of sweet white wines.
  • BOTTLE: Did you glass, usually between 1l and 0.75cl capacity of cylindrical body with a long narrow neck, used to hold wine, to keep it to age it or to carry it and sell it.
  • BOTTLE RACK: Furniture made of iron, wood or other materials stored on wine bottles in order to let them grow old.
  • BOUQUET OF OXIDATION: It searches for certain high alcohol wines alcohol (naturally sweet wines). Oxidized wines (as stored in barrels half empty, for example) are amber and develop some oxidation aromas reminiscent of the smell of apple, quince, almonds and walnuts.
  • BOUQUET: Complex aroma that characterizes a wine at its optimum development.
  • BOUQUET: Wine nose that develops after a phase of maturation, and also called tertiary aromas. There are two types of bouquet: bouquet bouquet of oxidation and reduction.
  • BRIGHT: Refers to a wine color clear, shining like the light reflections.
  • BRIS: The remains are to be obtained after pressing the grapes.
  • BRIGHT: Light wine, fresh, easy to take a good mouth and not too complex aromas.
  • BULK: the so called wine that is sold without a bottle. It is served directly on the packaging is kept.
  • CABERNET FRANC: international black variety, grown in Catalonia, gives a good fruit and excellent structure. Abadal Tempranillo Cabernet Franc.
  • CABERNET SAUVIGNON: A variety of international black vine, vigorous and productive, today extended the Catalan Countries. Grapes and medium irregularly shaped, large and small balls full of seeds and sour taste, used mainly for blends. The wine gets it, is rich in alcohol and tannin. The primary flavor of this wine reminds berries of various fruits (blackberry, blueberry, currant ...), green pepper and other vegetable (tobacco, eucalyptus ,...) while the aroma reminiscent of the tertiary vanilla, leather, among others. Our Cabernet Sauvignon wines: Abadal Crianza, Abadal 3.9, Ramon Roqueta Cabernet Sauvignon, Roqueta Ramon Crianza, Ramon Roqueta Reserva, Synera Tinto, Synera Crianza, Terra Càlida Tinto and Mas de Bellvís.
  • CAKE: When you read a wine that is sharp, acid is said to be green cake. In general, a wine that is tart is not pleasant.
  • CANDIOTA: Large barrel.
  • CAPACITY OF CLOSING: Property of a cork to fit properly on the neck of a bottle.
  • CAPACITY: Capacity of a barrel.
  • CAPSULE: Covering shaped cap covering the mouth and a bottle cap. It is made of sheet tin, and old wax. Serves, as well as ornament, to protect the rim, because they take dust and isolate it from the outside.
  • CARAMELIZED: The typical taste of roasted some sweet wine of great body.
  • CARBONIC MACERATION: Phase of the winemaking process which occurs during the fermentation of the grape without separating it from the stalks, ie, without having previously made a destemmed. The skin of the grape emerges as a result of the action of fermentation. First fermented grain and then the entire contents of the tub, in order to get stronger wines.
  • CAROB TREE: Smell fresh roasted, that is in some brandies of booking.
  • CASK: Barrel aging of wine, between 250 and 500 liters.
  • CATALONIA DO: The Designation of Origin Catalonia contains wine history and tradition of Catalonia. It covers a wide range of traditional and local varieties in a company that brings together many of the areas of cultivation of vineyards in Catalonia. In total includes 330 municipalities that overlap with the other ten appellations of origin, more Cava, although the number of hectares enrolled is lower. Our ranges of wines DO Catalonia are: Ramon Roqueta, Synera, Terra Càlida, Montemar and Mas Bellvís. Bodegas 1898 ranges.
  • CATHEDRAL OF WINE: Winery large and spectacular architecture.
  • CEDAR: Aroma reminiscent of the wood, often dressed with a sweet scent.
  • CELLAR: Place carried out some or all stages of winemaking, such as procurement, aging, bottling, storage, etc.. Also well known companies that engage in these activities. The Wineries are Roqueta Source: Bodegas Abadal, LaFou Celler, CRINROJA and Bodegas 1898.
  • CEMETERY: Is the cellar where the wines are stored crops belonging to old age.
  • CHANGED: Wine with anomalous transformation with loss of their qualities.
  • CHARACTER: In tasting, set of distinctive features of a wine that distinguishes and differentiates it from the rest.
  • CHARDONNAY: white grape variety of international force in the Catalan extended. The grapes are small and large small spherical and yellow skin and fine. Obtained high quality wines, white straw with golden highlights or greenish. It has a dry taste, body and have it balanced. The primary flavor of this wine reminds hazelnut butter fresh, mint green and peach, while the tertiary aroma reminiscent of vanilla and toast. It is highly prized around the world, especially in the United States of America. Our Chardonnay wines are: Abadal Blanc, Ramon Roqueta Chardonnay and Montemar Macabeo Chardonnay.
  • CHERRY: Fruit with which we compare the color of the wine due to their similarities.
  • CHEWY: If a wine is dense, viscous texture with a high content of glycerin, which is often called the wine can chew. The wines of great vintages can often chew because of their alcohol, so the high levels of glycerin makes meaty taste.
  • CLARIFICATION: Operation carried out in the wine cellar to remove particulate matter.
  • CLEAR: It/'s called a wine of bright color and it does not contain suspended solids.
  • CLICK: The aroma hints revealed as a combination of alcohol, flowers and wood.
  • CLONE: ​​Within a variety, plants with a genetic (DNA) in particular. Obtained from the same clone vines, multiplying (from cuttings or grafts) from one foot.
  • CLOSED: Put the wine in which hardly express the aromas that happened too long in the bottle, and a time to be left uncovered.
  • COLLARS: Also called scarf. Strip of paper 3 to 4 cm thick covering the bottom of the capsule, ring-shaped, and usually carry the printed name of the home winemaker.
  • COMPLETE is called a well-balanced wine. Describes a wine with the necessary qualities of a good wine on the palate and gives a feeling of fullness.
  • COMPLEX: These are wines that have a very diverse range of flavors. One of the most subjective descriptive terms used. Complex wines tend to have a variety of subtle scents and flavors that keep the interest in wine.
  • CONCENTRATE: A wine is concentrated, when it has depth and richness through the fruit. Makes it attractive and interesting. Depth is a synonym for concentration.
  • CONSISTENT: Qualifier wine. Indicates that this shows soft, pleasing to the palate.
  • CONTROL BOARD: Agency responsible to regulate and standardize the performance of agents assigned to a designation of origin, as well as responsible for the effective implementation of them.
  • COOKED: Odor in the more mature wines, from grapes affected by noble rot, which evokes the smell of the bark, citrus, nuts, toast, etc..
  • COOKIES DRINK: Drink a jug. To tear the wine for a small spout considerable height on the mouth.
  • COOPERATIVE WINERY: Winery owned by a cooperative organization of workers, which brings together owners of small farms.
  • COPPER SULPHATE: Product, also used in viticulture, antiparasitic used to treat the vines.
  • CORCKSCREW: iron tool used to remove corks from wine bottles.
  • CORK: porous and impervious material extracted from the bark of cork oak, used for making caps. The cork has some properties that make it the best material as a cap on a bottle of wine.
  • CRUSH: Operation performed on the cluster consisting exert great pressure on to release their juice.
  • CUBA: When one drink of alcohol lost by evaporation.
  • CUP: Did you glass or crystal clear, colorless and smooth, with stand tall and thin, used to hold wine tasting in order to drink it.
  • CYCLE: It is defined as the cycle of evolution and development of vineyards in the period of one year of cultivation.
  • DAIRY 2: The lactic acid. Acid obtained by malolactic fermentation.
  • DAIRY: Taste and aroma of the wine that recalls dairy products, especially cheese, cream, soy sauce, ... Feature present in some aged wines of high quality.
  • DATES: the sweet scent reminiscent of this fruit and passificada.
  • DAWN: When the wine fades due to the passage of time.
  • DECANTERS: Decant a wine bottle into a decanter so you can return to balance (oxygenating it) or to separate it from its sediment.
  • DEEP: rich and concentrated wine.
  • "DEGORJAMENT": In the method champenoise, is the removal of yeast sediment formed during the second fermentation in the bottle.
  • DELICATE: As the word implies, delicate wines are light wines, wines subtle, that the discrete are appreciated for their timidity and not by nature extroverted, robust. White wines are usually more delicate than red wines.
  • DENSE: It is well known that the taste of wine provides the body fleshy.
  • DISTILLATION: Separation of components for heating a liquid.
  • DO TERRA ALTA: The production area is bounded by the whole system muntayós separating the depression of the Ebro River in Catalan territory. From Port of Horta-south and the mountains of Pàndols and Horses - south-east, the vineyards were fitting to the north and west by the varied topography of the land, often placed in protected natural terraces of erosion by banks, dry stone constructions. They are very characteristic of the wine inside the villages where the people kept in a true all the tradition, customs and wine know-how. LaFou Celler.
  • DRINK of sips: See at once.
  • DRIVING ON THE VINE: They are all factors that determine the shape of the vine and the potential for its grapes. The drive includes the planting density (number of plants per hectare), the height of the system and work from different vineyards. Conduction depends on the grape variety, climate and type of operation. In OJ's (as the Pla de Bages DO Terra Alta DO Catalonia) often stipulated production rules affecting the conduct of the vineyard.
  • DRY EXTRACT: Are solid remaining after evaporation of the wine making and wine richer and more concentrated.
  • EARLY: Wines that mature quickly are precocious. However, the term also applies to wines that may last and evolve gracefully over a long period of time, but taste as if they are aging rapidly due to have a mild flavor and charm at first.
  • EARTHY: Smell the ground very wet typical grape varieties like Cabernet and Merlot. Varieties of Abadal Crianza.
  • ELEGANT: Wine that notable for the nobility and fineness of its aroma, which although not very sharp it can hear the diversity of aromas of scented woods without showing too much intensity.
  • ESTABLISHMENT: Term used in viticulture when children are not in the corresponding phase (development of the vine), leaving a bunch of children that would be less. There are varieties more or less sensitive to this effect.
  • "ESTERS": Product of a combination of alcohol and an acid. They are part of the aromas of the wine.
  • ESVENTAT: Describes a wine that has lost all or part of your bouquet, as a result of oxidation.
  • "ETER": Volatile components in wine that give it flavor and bouquet.
  • "EXUBERA": Wines are velvety, soft, fruity and concentrated. A lush wine can never be an astringent or hard wine.
  • FAT: It's called wine arriving at its peak of maturity, are very rich and concentrated with a moderate acidity.
  • FAT WINE: Wine disease, characterized by the fact that it becomes viscous.
  • FEATURE: A feature of the wine sensory valuable and can be analyzed. Not to be confused with the character or appearance.
  • FEMALE: Wine a certain tenderness and lightness.
  • FILTER: Clarification of wine by using filters.
  • FINALLY: demonstrations, a wine in a certain way at the end of phase olfactory taste, aftertaste presenting a more or less long, more or less intense, and so on.
  • FINISH: Moment of taste in which the taster expels air through the nose while tasting wine. The goal is to better appreciation of certain flavors of the wine.
  • FINNISH: The quality of a delicate and elegant wine.
  • FIXED ACIDITY: The acidity of a wine is the sum of the amount of fixed acids, both organic and mineral, found in its composition.
  • FLESHY: Denotes that the wine has very body, alcohol, extract and generally high in glycerin. Produce a physical impression in the mouth.
  • FLORAL: Category aroma that smells reminiscent of those described in petals of flowers (roses, jasmine, violet ...). This is typically a very marked in some varieties such as Muscat but occasionally can also occur in red wines with varieties such as Syrah.
  • FLOWERING: Stage of development of the strain in which the flowers open.
  • FLUENCY: A wine is a wine that flows smooth and pleasant in the mouth.
  • FOLIATION: The stage of the life cycle of strain which occurs during the outbreak of the leaves. It is also called budding.
  • FOOT: Term used to refer to the often trodden the wine production in open fermentation tanks. To make certain types of wine grapes involves an overwhelming and then poured into open fermentation tanks. Once fermentation begins, the grape skins are pushed to the surface by carbon dioxide gas released in the fermentation process. This layer of skins and other solids is known as the hat. The skin is the main source of tannins. The hat has to be mixed with a suitable liquid extraction.
  • FORT: An undesirable trait. Wines are bitter and unpleasant with hard palate.
  • FOU: ravine, narrow passage through which water is opened or not opened. The fous part of the landscape of the high ground. LaFou Celler.
  • FRAGANCE: This term is generally more applicable to fragrant wines. Some of the dry white wines and sweet white wines can have a strong smell of perfume.
  • FREE: Rate the wine, or one of its aspects (color, aroma, taste ...) without any ambiguity or defect ..
  • FRESH: Freshness in young and mature wines. It is a component and looked nice. A wine is said to be cool when it's live and it is characterized - in contrast to an oxidized wine - a fruity flavor.
  • FRUITY: In tasting, the wine aromas reminiscent of fruit.
  • GARNACHA PELUDA: A variety of black vine native of Terra Alta (Terra Alta DO) and the result of maturation of the Grenache. Produces clusters of medium size and compact. The grain is oval, medium, and thick skin covered with hairs of which comes the name. The outbreak is early and mature in late September and early October. Along with Red Grenache, part of the blend of LaFou de Batea.
  • GARRIGA: Landscape of small slopes and plateaus. This word is applied to the peaks hit by wind and the slopes inhabited by scrub, shrubs and herbs outcrops. The smell of undergrowth, attributed to the wines of the southern Rhone Valley.
  • GENRE: Wine anyenc high alcohol content (between 14 and 23 degrees). It is usually obtained by adding alcohol to the fresh grape. We recommend using it between 15 and 18 ° C.
  • GEOGRAPHICAL: Term, category in which certain foods are known characteristics and similar to each other. It also refers to the geographical area where there are certain foods. Terra Alta DO Pla de Bages and Catalonia.
  • GLASS OF WINE: You colorless glass, lower and wider than a water, used to drink wine.
  • GOLD: As its name suggests, refers to a color close al'or, which come in yellow with reddish hue.
  • GRAPE JUICE: Most considered no other consumable beverage processing
  • GRAPE VARIETY: The grape varieties are strictly controlled. The grapes are classified into two categories: the recommended varieties and authorized varieties. In an appellation of origin may be authorized to use any variety but stimulated the use of recommended varieties, typical of the region producing wines whose quality is known and recognized. Each denomination has its source list of recommended varieties and choose criteria that allowed commercial and technical criteria, considering the incidence for each variety of soil and climate. Today, the wines can come from flavored varieties of grapes. The planting of a denomination of origin wine may consist of one or more varieties, some of which may be involved in limited quantities.
  • GRAPE: Fruit of the vine, which has always grouped with others in a panicle (grapes). It consists of the pulp, seeds and skin. It can be eaten fresh (table grapes) or raisins (raisins), one can extract juice (juice) to make wine and it can make other treatments.
  • GRAPES: edible fruit of the vine consists of a panicle of soft fruit (grapes), formed by the skin, flesh and few seeds.
  • GREEN: Wine that has not yet achieved the desired changes in aging and therefore is not recommended for consumption.
  • GRINDING: Remove (a juice concentrate) solid substance that remains.
  • GROSS CUVE: Refers to samples, often turbid, extracted directly from the barrel or tank. The tasting of these samples is not always easy because a wine is clean and finished.
  • GROSS: It's called gross sparkling wines with very little sugar (but enough to offset the acidity of the wine).
  • HARD: Wine characterized by excessive astringency and acidity, which can sometimes decrease over time.
  • HARMONY OF TASTE: Characteristic of wine, valued during the taste.
  • HARMONY OF THE NOSE: Characteristic of wine, valued during the nose.
  • HARVEST: The task involved the cultivation of the grape harvest.
  • HARVEST 2: This refers both to the vintage of a wine as the grape harvest this year.
  • HAT: Solid mass formed from the skin that remains floating on the juice for the duration of the fermentation process.
  • HEAVY: Put the wine, but does not have significant flaws, it is very pleasant to drink. Alcohol but are usually expressed either taste or smell.
  • HECTARES: 10 000 square meters, an area of ​​100 m by 100 m. HL 100 liters.
  • HEDONISTIC: Certain styles of wine are meant to be inspected: introspective and intellectual wines. Others are designed to provide a real pleasure, joy and euphoria. A hedonistic wine, aims to fascinate and captivate the pleasure, the sole or main benefit of life.
  • HERBACEOUS: The taste or aroma of the wine reminiscent of grass or green parts of the strain (rather, is a pejorative connotation). Many wines have a distinctive herbal generally is said to be herbaceous. The smells of the herbs are usually: thyme, lavender, rosemary, oregano, dill or basil and are common in wines of the Rhone.
  • HONEY OF GRAPES: Thick liquid, viscous and sweet juice obtained from grapes that have added sugar and water.
  • HOT: The pungent smell of wine with aromas of pepper, cinnamon and other known species. These spicy flavors are usually grouped and called spicy.
  • HOT 2: The taste of wine, rather than the temperature of wine indicates the wine is too hot alcohol and therefore leaves a burning sensation in the back of the throat when swallowed.
  • HUSK: Name to be popularly known skin of grapes.
  • HUT VINEYARD: A obrada building in dry stone has different uses, such as for shelter, for storing tools or shelter of livestock, among others. For the construction of these dwellings, using materials that were more accessible. In the Bages (DO Pla de Bages), the materials used were: ground rods, wood, stone, and the combination of these last two items. However, most so-called "vineyard huts" were built entirely of stone and related dry. In the vineyards and Bodegas Abadal forests there are dozens of scattered.
  • HYGROMETER: Humidity Meter, used especially in the hold.
  • IMPURITIES: substance foreign to wine.
  • INCAVI: Catalan Institute of Vine and Wine. Public body responsible for ensuring the wine sector in Catalonia. INCAVI.
  • INDEC: Wine is still too young because their components have been harmonized.
  • INTENSE: Wine aroma consistently and quickly noticeable.
  • INTENSITY: One of the most desirable features of a high quality wine. The wines of great intensity must also have balance. Never have to be heavy or cloying. Intensely concentrated great wines are alive, vibrant, aromatic, with layers and texture convincing.
  • INVESTITURE: Act symbolic and usually lavish, which represents the admission of a person in a brotherhood, with which it is invested with medals and decorations appropriate.
  • IODE: Color similar to the old gold but a little more brown in some wines, and therefore similar to iodine.
  • IODINE: Is the alcoholic aroma with sweet toast and features.
  • JAM: When wines have great fruit intensity due to an excellent mature wines are said to jam.
  • JEROBOAM: Large bottle contains the equivalent of four bottles.
  • JUMILLA DO: The Designation of Origin Jumilla is located in Southeast Spain, with an area characterized by broad valleys and plains, marked by mountains, transition zone between the eastern coast of the Mediterranean and the plateau Spanish - La Mancha, Referring production in two broad areas: the town of Jumilla in the province of Murcia, which is the Head of the Control Board and the municipalities of Montealegre del Castillo, Fuenteálamo, Ontur, Hellín, Albatana Tobarra and the province of Albacete. There are currently recorded more than 30,000 hectares of vineyards. CRINROJA.
  • LAND: Superficial layer of the earth, on which the vines are planted
  • LARGE: It goes beyond the ordinary level in terms of condition, the merits, the intellectual qualities, moral. A great wine that is full-bodied, intense and concentrated flavor on the palate.
  • LARGE: It's called a harmonious wine that makes the physical effect of occupying the mouth so long and full.
  • LAYER: A term that refers to the color of wine, specifically the color intensity.
  • LIA: positive formed by the sedimentation of yeast when they have finished their work. The lees are rich in elements that can help the aging of wine. So rest of the wine on the lees may be interesting to extract these elements. Abadal knotted.
  • LIGHT: It is said of those wines that lack body, but they are balanced and pleasant. It is the opposite of a meaty taste.
  • LIGHTNING: Large oak barrels that vary enormously in size, but are significantly larger than the oak barrels of between 225 and 300 liters commonly used.
  • LIKEABLE: Wine with every aspect is very strong and pleasant personality.
  • LIQUOR: Generic term used to describe alcoholic soft drinks.
  • LIVE: It came with shiny appearance that seems to emit light.
  • "LLUQUET": Bandage that sulfur is burned inside the barrel to extract the unhealthy fumes.
  • LONG: It's called a wine after you have eaten it, it leaves a pleasant sensation on the palate and persistent (aftertaste). It is also said that wine with good length. Thirty seconds to several minutes is very long. In a young wine, the difference between something good and something great alginate is the length of the wine.
  • LOT: Sample taken from a wine cellar to make analysis and test and following the requirements of the Regulatory Board.
  • MACABEO: White grape variety, native to the Pla de Bages. The grape is medium grained and very sweet. The primary flavor of this wine reminds the grapefruit and apple. Along with Picapoll, variety is potentially part of the Abadal Nuat.
  • MACERATION: Maceration in touch when you leave the skin of grapes and juice begins to ferment without, in order to obtain a more aromatic juice.
  • MACERATION 2: Procedure consisting of the skins with the must keep this to take more color and flavor, which include shades similar to the aroma coming from the tank where there is maceration. This procedure ensures that the wine get a stronger flavor.
  • MADERITZACIÓ: Oxidation of wine (usually white) due to an incorrect aging in wood, or having been exposed to high temperatures for too long. Take a light orange with golden reflections.
  • MADERITZAT: Wine very rusted aroma that evokes feelings of wood although there has been contact.
  • MADURO: A wine is ripe when its grapes have reached the optimum level of ripeness. The few mature grapes produce wines that are immature, and mature grapes produce wines that are too mature.
  • MADURO 2: An undesirable feature. The grapes are left on the vine a long time and too mature and lose their acidity.
  • MAGNUM: Bottle equivalent to two regular bottles. That is, a bottle of 1.5L capacity.
  • MAHOGANY: Is the color that adapts wine in advanced stages of aging.
  • MALID ACID: acid naturally present in many wines and becomes lactic acid by malolactic fermentation.
  • MALOLACTIC FERMENTATION: Transformation of malic acid into lactic acid and carbon dioxide, which, especially in red wines, has an interesting effect of making the wine less acidic and aggressive on the palate.
  • MANDATE: black grape variety that produces very early age and soon after. Grape small and compact and medium grain native of Pla de Bages. Bodegas Abadal in his philosophy of identity for the maximum of their wines, includes the term as part of the new blend Abadal selection.
  • MANRESA: Manresa is the capital city of the region of Bages in the Pla de Bages, near the northwest corner at the confluence of the rivers Llobregat and Cardener. City where the sales office is located at Bodegas 1898.
  • MARC: Also called breeze. It is in that set of skins and seeds, after fermentation of red wine, are in the tank. Also known under the liquor obtained by distillation of the fresh repremsada, between 38 and 55 ° and not more than 10g / l of sugar
  • MARRIAGE: To describe a wine with a meal. Marrying.
  • MASIA: Term commonly used to refer to the typical Catalan country house. In most cases, the Country had vines and produced wine. The Masia Roqueta owned by the family of the same name, is a house with tubs and instruments XII's oenological showing a long winemaking tradition. The house can be visited at: Enoturisme Abadal.
  • MASS: Major crops where there is a high degree of maturity and excellent concentration, some wines can be as large, full-bodied and rich, who are called great.
  • MATURATION: time when the grapes reach the optimum level for their collection in the traditional harvest. The time of ripening, and the remaining stages of the cycle depends on the grape variety grown.
  • MATURE SKIN: Refers to the smell that gives the grape when pressed.
  • MEAT: Put the wine meaty, chewy.
  • MEDITERRANEAN TYPE: Typical of the varieties grown in warm climates like the Mediterranean. Mixed alcoholic aroma, sweet and toasted.
  • MERLOT: International red grape variety, found in all continents and excellently adapted to the Pla de Bages. The Abadal 5 Merlot is a wine from 5 different plots of Merlot.
  • METHOD Champenoise: Technical development of sparkling wine as a second fermentation in the bottle, according to the method of making champagne.
  • METHUSELAH: Name also received the imperial bottle.
  • MILDEW: The vine disease caused by a fungus that makes up a small gray dust in the affected grapes and dry leaves. It is with sulfur.
  • MINERAL NOTES: Aromas with some memory of minerals such as slate or sand.
  • MISTELA: Semi-fermented wine between 13 and 18 °, sweet taste and colored shafts. Obtained by addition of alcohol in wine must, so that there is a stop fermentation and the wine has more sugar supply.
  • MOISTURE: Wines aged in dirty barrels in the cellar, neglected or exposed to a bad cork, take a moist nature. The humidity in the wine, is a defect.
  • MONASTRELL: black grape native to the area south of Murcia and Albacete, which accounted for the majority of vines of this variety. Provides wines with great aging potential. Montal Monastrell.
  • MORENILLO: It's practically a native variety of Terra Alta (Terra Alta), an endangered species whose recovery has begun in recent years with a native plant. The strain of Morenillo character has a certain air structure with an earthy character of great interest. Although the variety has important dimensions, both the trunk, branches and leaves and grapes. LaFou Celler.
  • MOST: Term with which he met the juice obtained from grapes and wines which will be drafted.
  • MOTHERS: Remains obtained after fermentation of wine. Also called positive.
  • MOUTH: Expression "in mouth" used in the taste of wine on the palate that the wine has such attribute.
  • MUSCAT: white or black grape variety, grown throughout Europe and North Africa. Sometimes By default the origin such as the Muscat of Alexandria. Small and large grain and ovoid, with a sweet taste and fragrance reminiscent musk. Synera Sweet: sweet wine made from Muscat.
  • MUSCULAR: Called and wine with body and flavor. Not usually the type of wine more elegant and refined.
  • NEBUCHADNEZZAR: Common bottle equivalent to 20 bottles of 75cl.
  • NERVIÓN: Group forming tannins, raw minerals, and especially fatty components of a wine.
  • NERVOUS: Wine rich in attributes that make up the nerve.
  • NET: When a wine can be seen in a completely homogeneous clarity.
  • NEUTRAL: Describes a wine without character. little acidity
  • NINETIEMH: Barrel of 1,000 liters.
  • NOSE: Set of olfactory qualities of a wine. Not to be confused with the aroma.
  • NOSE BE: Wine rich in certain odors.
  • NOSE IN: Moment in the taste of wine is in the phase olfactory taste.
  • NOSE WITH: Wine that has a prominent nose.
  • NUTS: flavor reminiscent of nuts like almonds, hazelnuts, walnuts, etc., generated by oxidative aging processes (wine rancid).
  • OAK: The wood of the oak, hard and porous, it is appropriate to make barrels because of its ability to preserve the organoleptic characteristics and gives the wine. The taste and aroma of the wine recalls the oak, which is usually very rough. The wine takes on the flavor or the aroma during aging, if occurs in wood. Sometimes these feelings are presented in an excessive degree because it is new wood or because there has been a very long aging.
  • OENOLOGY: Plot of science reserved for the exclusive study of wine, its production processes and aging.
  • OILY: oily taste wine with some sweet nuance.
  • OIV: International Office of Vine and Wine. Intergovernmental organization that studies the art, science or economics raised by the viticulture and wine production.
  • OLD GOLD: It would be golden but with a slightly darker hue.
  • OPAC: When the taste or aroma of the wine is turned off.
  • OPEN : When the color of the wine has low intensity (very clear).
  • OPEN 2: It's called a flowery wine, ready to drink.
  • ORANGE PEEL: Aroma of fruit but with some spicy nuances.
  • ORGANOLEPTIC: Called and everything related to the perception of sensory characteristics of wine aroma, flavor, body, etc..
  • ORGANOLEPTIC 2: Indicates qualities or properties perceived by the senses when wine tastes like the color, smell and taste.
  • OXIDATION: Result of the action of oxygen on wine. If this is excessive, there is a change in color.
  • OXIDATIVE AGEING: In oak taste acquired by processes of premature aging due to oxidation of the oxygen penetrates into the barrels during the upheaval or just a wine store to another.
  • PASTEURIZATION: Heat sterilization technology developed by Pasteur.
  • PASTORE: Is the congregation of sweet and meaty flavors.
  • PASTRY: Traits of a roasted sweet wine with a particular record in the vanilla, caramel and other typical pastry ingredients.
  • PEARL: Needle. Release of carbon dioxide which is manifested in the form of finer bubbles that fizz.
  • PEPPER: Quality in a spicy wine. Some wines have the aroma of black pepper or white.
  • PERFORMANCE NOTES: These are features to note about premature aging of the wine to effect oxidation or heat.
  • PERFUME: intense aroma of a wine and very persistent
  • PERSISTENCE: phenomenon resulting from the perception of certain characteristics of the wine (taste, smell ...) after swallowing. A long persistence is a positive sign.
  • PHYLLOXERA: winged insect that devours the roots of the vine. Since that devastated the vineyards in Europe, it was decided to graft the variety of European "vitis vinifera" sensitive to the phylloxera, the American strain of the foot, which had no roots damaged by the parasite.
  • PICAPOLL: indigenous white grape variety of the Pla de Bages (DO Pla de Bages). The cluster is very compact and small spherical grain and very thin skin and tender. Very tasty. Bodegas Abadal committed to the recovery of native varieties like Picapoll: Abadal Picapoll.
  • PIGEAGE: A French term that denotes the trodden often used for making wine in open fermentation tanks. Commonly called trampled.
  • PINORT NOIR: A variety of black grape originated in Burgundy, and recently introduced in the Catalan Countries. Are made of high quality wines. The primary flavor of this wine reminds cherries, violets and strawberries and raspberries to, the meter tertiary reminiscent of vanilla, spices and licorice.
  • PLA DE BAGES DO: Since 1995, the DO Pla de Bages protects the work of generations of wine for a single field: the Pla de Bages. The vineyards on slopes and surrounded by forest, the huts of vineyards - vestiges of the ancient winemaking tradition of the area - and local varieties, Picapoll, Mandó, Sumoll, etc. - are the most important distinguishing features and remarkable.
  • PLAN: Describes a wine with no acidity.
  • PLANT: that wine for its flavor and aroma reminiscent of a plant. Usually an attribute of a young wine.
  • PLEASANT: Wine flawless.
  • PLUMS: A rich, concentrated wines can often have the smell and taste of ripe plums.
  • POINTS OF ALCOHOL: Mild excessive alcohol nuances that are denoted in some wines.
  • POLYPHENOLS: phenols and derivatives are compounds found in the composition of the wine. On them depends largely the aroma, flavor and color.
  • "POCITOS": Solid particles contained in wine, especially in old wines (which can be removed by decanting before serving). The generation of sediment may come from the absence of intensive methods of clarification - that could Merma expression of the wine, not necessarily sign that the wine has been stalled.
  • POWERFUL: Character of a wine with body, generous and with a rich bouquet.
  • PRECIPITATION: Accidents (oxidation or reduction) leading to a loss of clarity of the wine.
  • PRESSING: Operation consisting in part of pressed grapes to extract the juice or wine.
  • PRIMA: A synonym for shallow. Describes a wine without character or magnitude. It is an undesirable characteristic for a wine: watery, no body is diluted one.
  • PRIMARY AROMAS: Those aromas existing in the vineyard and give the wine its characteristic smell. For example, the Cabernet: the smell of boxwood with fruity aromas of green pepper as Ramon Roqueta Cabernet Sauvignon. The primary aromas generally evoke smells of flowers, fruits or vegetables.
  • PRODUCERS: Is the person whose activity is focused on the cultivation of the vine and the vineyard.
  • QUALITY: Set parameters usually based on evaluations of sensory type used to describe a wine.
  • QUALLS: Stage of development cycle in which the strain begins to be the formation of the grapes that have been fertilized.
  • QUARTEROLA: Barrel transport of 108 l capacity. Also, wine is a measure equivalent to approximately 180 l.
  • RANC: special character of some fortified wines during aging. In Catalonia, also refers to wine that has these features. The mellow wine is a dry wine to which alcohol is added and left to rust in an indeterminate number of years. During aging, often decades, the wine is refined and rancid gain in elegance.
  • "RANCIAR": That wine is becoming a mellow wine.
  • RAPA: Are the branches of which hang the grapes in a bunch.
  • RATAFIA: Liquor wine produced from the mixture of juice and distilled grape frame.
  • RECORD OF CELLAR: Book which contains the set of annotations on the motion of a warehouse and data on the properties that provide vintages and grapes.
  • RED GRENACHE: red wine grape variety native to the alleged strip of Aragon and Terra Alta (DO Terra Alta) and extended throughout the world. It is late maturing, requiring warm and dry conditions. In general, spicy, berry-flavored soft palate with a relatively high alcohol content. Need careful monitoring performance or work with vines for best results. LaFou de Batea, Montal Garnacha, Ramon Roqueta Garnacha.
  • REDUCTION OF BOUQUET: Bouquet of Wines without being in contact with air.
  • REDUCTION: It is well known in the aroma that makes a wine after a long period without bottled air.
  • REFERMENTACIÓ: secondary fermentation that may suffer some wines, especially whites licorosos. Containing sugar can ferment if aging is long, and this means that the wine is clouded or sink.
  • REJUVENATING: Add young wine (an old wine) to obtain a third with the organoleptic characteristics of one or the other.
  • RELATED: wine that highlights the very taste and aroma.
  • REMENADA: consists of immersing the hat during the fermentation process in order to maximize the aroma and color.
  • REMUNTATGE: Procedure by which the juice is extracted on the bottom of the tank and pour on top, above the hat. The aim is to achieve better color and flavor.
  • RESERVE: In Spain, the wine is aged for a minimum time in wood and a minimum in the bottle. Term out of Spain has no legal validity and is used in different ways.
  • RICH: wine with high extract, flavor and intensity of fruit.
  • RIVET: Name by which the wine is known to the outside over a glass of wine, which is generally clear in view of the taster.
  • ROASTED: roasted coffee-like flavor with a hint of caramel candy. Typical of wines aged in barrels or obtained some very ripe fruit.
  • ROD: long, narrow glass, used to view wine.
  • ROOTSTOCKS: The American strain of foot where the graft is made of European stock, in order to provide the roots of Vitis vinifera stronger.
  • ROSE: It is obtained from varieties of wine grapes but with the difference that separates the skin must undertake before the end of fermentation. Abadal Cabernet Sauvignon Sumoll. Roqueta Ramon Rosado.
  • ROUND: It is said the taste of a fleshy wine with body and maintains a remarkable smoothness.
  • ROVELL: If a wine has been excessively exposed to air during either its making or aging, it loses freshness and takes on a musty smell, it is said that this wine is oxidized.
  • RUSTIC: It's called a low-quality wine and astringent.
  • SAGNO: Procedure by which the skin separates the juice, drain it, so that the liquid drops and solid waste are retained.
  • SALI: The aroma of a fine in aging which has been involved a lot of flowers.
  • SAUVIGNON BLANC: white grape varieties. The grape is white, small and medium rounded grains. It gives wine an aroma of melon and herbal character. Abadal Blanc.
  • SAVOUR: perceive the taste of a wine taste in the olfactory stage.
  • SCAFFOLDING: support of wood or stone where the barrel sits in a landscape.
  • SECONDARY AROMAS: The aromas and flavors of the secondary fermentation is produced by yeast during alcoholic fermentation. These smells evoke banana, nail polish, etc.. In the secondary aromas also includes that occur during malolactic fermentation and the smell of fresh butter or cream.
  • SEDO: velvety wine. The very smooth.
  • SEMI-DRY: Sparkling wine that contains 35 to 50 grams of sugar per liter.
  • SENSORY ANALYSIS: Technical name tasting or wine tasting.
  • SERVICE: It came with a high pH and dry with poor taste and aromas.
  • SHAKE: Move suddenly tasting a glass of wine in order that contains release the aromas.
  • SHARPEN: Wine tasting at the moment has no solid particles suspended.
  • SHIP OF AGING: Place the wine reserved for wine aging. Is the space for the barrels and racks where envellirà wine.
  • SHIP OF BOTTLED: site specific a warehouse where it comes to bottling the wine made, either to sell or aging in the bottle.
  • SHIP OF PREPARATION: Space allocated to carry out the process of drawing up the wine.
  • SHOT OF WINE: Total wine, we entered the mouth to taste it.
  • SHUT DOWN: The operation is to stop the fermentation by adding alcohol to the must. Used for fortified wines such as Muscat or Mistela. In taste, also has concerns that, in turn, low acidity and fat.
  • SKID: Process during which separates the stalks of the grapes.
  • SMALL: Wine that has little power in the aromatic and gustatory sensations.
  • SMELL: Collect live through the nose, unlike the aromas contained in the mouth.
  • SMELL: Meaning through which they perceive volatile substances issued by the wine, which make up the aroma. The organs through which works this way are the top inside of the nose (for ensumada) and mouth (for retroolfacció).
  • SMOKE: Some wines, either by region or characteristic for the barrels used for aging wine, have a distinctive smoke.
  • SMOKED: qualifying odor similar to smoked food.
  • SOFT: wine to drink. Not produce any aggression on its way to the mouth.
  • SOUR: Wine acid expressed as rough on the palate. Take the character of the grapes before maturity.
  • SPARKING WINE: the wines are characterized by having experienced the alcoholic fermentation in the bottle or small vessels, acquiring a large amount of gases.
  • SPARKLING WINE: the wine is characterized by malolactic fermentation which occurred after bottling.
  • SPARKLING: It is said of a wine that releases gas bubbles due to dissolved carbon dioxide in some stage of their preparation.
  • SPOIL: It came with nice body and aroma.
  • STEEL: In tasting, white color is pale.
  • STRAIN: designation given to a single plant vines.
  • STRENGTH: It is not considered a defect but a characteristic of a wine that stands for a strong aroma of alcohol that is not annoying.
  • SUGAR-COATED: Put the wine or the taste or aroma, reminiscent of sweet pickled products, especially cocoa, vanilla, chocolate, biscuit, butter, honey, etc.. It is mainly wines aging in oak wood: the Abadal Crianza, the Abadal 5 Merlot, the Abadal 3.9 and Abadal Selecció. Just as Synera Tinto or Synera Crianza.
  • SULPHUR: Product, also used in viticulture, used for the treatment of anti-parasite in the vineyards.
  • SUMMARY: That's it in a wine besides water, sugar, alcohol and acidity.
  • SUMOLL: Cep gives a variety of fat and red grapes llargaruts. Variety recovered by Bodegas Abadal (DO Pla de Bages) for the production of Abadal Cabernet Sauvignon Sumoll.
  • SURFACE: Wine weak, watery.
  • SWEET AND SOUR: both black and sweet wine, usually because of poor fermentation.
  • SWEET: Term applied to sweet wines. Synera Blanco Semi
  • SWEETEN: Refers to taste wines that have the typical flavor of sweetness.
  • SWEETNESS: Feeling that occurs in the anterior part of the language comparable to what we have to eat sugar. In the case of wine is typical sensation of sweetness in sweet wines but other wines, without it, we bring a sense equivalent.
  • SYRAH: black vine variety that gives a bunch of small ovoid and pleasant taste. The wines produced are often dyed, with a structured and aroma characteristic violet and spices. Abadal 3.9 and Abadal Selecció.
  • TABLE VI: Is it appropriate for the wine to accompany meals. It has to be of poor quality wine or common, since you can try wines and reserve of the largest known appellations of origin.
  • TABLES: A dirty farmyard, fecal aroma that is imparted to a wine barrels gross or sanitary facilities of the wine.
  • TANNIC: Taste derived from a high in tannins and provides a taste a little rough.
  • TASTE OF TAP: Default wine produced by a faulty cork that has transmitted a smell of the wine cork. Detestable in both nose and mouth.
  • TASTE: Procedure by which examines the organoleptic characteristics of wine, which are related to perceptions that are the same through the senses (sight, smell and taste).
  • TASTE: Synonym of taste. Sensation in the mouth caused by a wine and mainly perceived by the senses of taste, smell, and touch-to retroolfacció.
  • TASTING NOTE: Description of a wine made ​​especially to inform the consumer.
  • TASTY: Taste-defined range of features that maintain a smooth and pleasant taste.
  • TEARS: Remains of wine in the glass walls when shaken or tilted.
  • TEMPRANILLO: Variety of black vine, commonly known as Tempranillo in Catalonia. Grape elongated, compact and medium grain. Obtained wines, balanced and full bodied. Very stable. Abadal Cabernet Franc Tempranillo, Ramon Roqueta Tempranillo and Montemar Tempranillo.
  • THICKNESS: It is said of a very robust wine. It gives a feeling of weight and thickness. With color, but unbalanced, with too many nuances and without odor.
  • TIRED: Term applied to a wine that temporarily lost its qualities (eg after transportation), and requires rest to recover. Also used for this wine which has been the best time of consumption.
  • TOBACCO: Some red wines have the scent of fresh tobacco. This is a wonderful smell and the wine.
  • TOFFEE: Aroma of sweet caramel and roasted coffee like some old black Abadal 3.9.
  • TORRES: Wine very sweet and gentle dark caramel color of grape juice concentrate obtained by the heat.
  • TOTAL ACIDITY: Collect the total acidity of a wine that is the result of adding the fixed acidity and volatile acidity. The acidity is closely related to the aging process, because if the acidity is greater, the wine will be more suitable for the maturation and aging. Abadal Nuat, Abadal Selecció and LaFou de Batea.
  • TOU: These are as well those wines that are too low acidity and lack freshness.
  • ULL DE LLEBRE: Variety of black vine; out Catalan equivalent of Tempranillo. Grape elongated, compact and medium grain. Obtained wines, balanced and full bodied. Very stable. Abadal Cabernet Franc Tempranillo , Ramon Roqueta Tempranillo and Montemar Tempranillo.
  • UPHEAVAL: Procedure by which happens at a given moment (or several times) of a wine cask to another, or one container to another. When the distortion is barrels, made while decanting wine and oxygen.
  • VARNISH: aroma that grabs the old wine maturing in wooden barrels.
  • VANILLA: Aroma taking some wine after long periods of aging in oak barrels.
  • VARIETAL: The term describes a wine full of a specific variety.
  • VASE: You small glass and stomach, which serves as a wine decanter for young people.
  • V.C.P.R.D: Abbreviation for "Wine Quality Producido in specific regions."
  • VELLUTS: Found in old wine in which the aging in oak has decreased its tannin content and provided a smooth and pleasant taste.
  • VEROL: The stage in the evolution of the annual strain, during which the children were taking their color, being red in the case of reds, yellow and white varieties.
  • VI COMMON: A well known wine that is not covered by any guarantee of origin.
  • VI Varietal: These are the wines of a single grape variety, and therefore are also known as single-variety wines.
  • VI: Alcoholic beverage resulting from the fermentation of grape juice (juice of the grapes trampled) by the action of yeast.
  • VIGA: Piece of wood shaped giant wheel, which exerted pressure on wooden presses.
  • VIGOROUS: the so called high-strength alcoholic wines.
  • VINIFICATION: Everything related to the activities of the winemaking.
  • VINTAGE: Indicates the year of the grape harvest which has produced wine.
  • VISCOUS: Wine of low flow, usually due to their high sugar content, but can also be caused by a bacterial disease.
  • VITICULTURE: This is what is called the master and the art of making vi.Comprèn the care and cultivation of the vine.
  • VITIS VINIFERA: Is the particular species of the family of the vine that gives grapes the wine is elaborated.
  • VOLATILE ACIDITY: acid-free is the concentration of a wine, including acetic, a tendency to evaporate. If this is very high quality wine that will be undermined.
  • VOLATILE: A volatile wine is when it smells like vinegar, as a result of an excessive amount of acetic acid bacteria present.
  • VOLUME: Alcohol content of wine.
  • WHITE GRENACHE: Grape variety of white wine and typical traditional Terra Alta, which accounts for almost one third of the production of this bunch in the world. Its wines are characterized by sucrositat, moderate acidity, smooth on the palate with citrus and herbaceous notes. LaFou Celler.
  • WHITE: Wine color similar to gold, amber or oil, with different colors depending on their nature. It is made by fermentation without contact with the skins, and usually has a less strong taste than red wine. Our white wines: Abadal Picapoll, Abadal Blanc, Abadal Nuat, Montal Macabeo-Airèn, Ramon Roqueta Chardonnay, Synera Blanco Synera Blanc Semi , Terra Càlida Tinto and Montemar Macabeo Chardonnay.
  • WINE STATION: These are centers devoted to the study of wine, in order to provide a better understanding of everything relating to wine and its production processes.
  • WINE: It is called this way the wines are not the sparkling kind.
  • WINE: Letter to a restaurant where wines are described that the client can request. This is usually indicated in this order: the house wine, aperitif wines, white wines, rose wines, young red wines, aged wines, sparkling wines, dessert wines and spirits.
  • WINESKIN: This is a container made of oak preferably used in the process of aging wine. The barrel is commonly used types of "Bordeaux", which has a capacity of 225 liters. For some varieties such as Garnacha, also used the barrel of 300 liters. Our come are aged in oak barrels: Abadal Cabernet Franc Tempranillo, Abadal Crianza, Abadal 5 Merlot, Abadal 3.9, Abadal Selecció, LaFou de Batea, Montal Monastrell, Montal Garnacha , Ramon Roqueta Garnacha, Ramon Roqueta Cabernet Sauvignon, Roqueta Ramon Crianza, Ramon Roqueta Reserva, Synera Crianza, Montemar Tempranillo and Terra Càlida Tinto.
  • WOOD NOTES: Unless denoted in wines aged in new barrels, and which takes a slight taste of wood.
  • WOOD: term to name the aroma or taste of a wine that comes from the stage of aging in wooden barrels. The aroma and flavor of wood is good to some extent. Once passed this point, the wine is woody and its qualities (fruit and other nuances) can be masked.
  • YEAST: Fungi present in the most capable of fermenting sugars and turn it into wine.
  • YEAST: Is the typical dry flavor that can be seen in young wines and cavas.
  • YOUNG: Qualifier very relative, it can describe a wine or a wine that year, although there have spent their first year, has not yet developed all his qualities.