ACIDITY | Essential characteristic of wines, it contributes decisively to its flavor, freshness and conservation capacity. The different acids from the grapes and fermentation contribute to the acidity of a wine. When the acidity is low, wines become basic and uninteresting; in excess, it leaves a rough feeling on the palate. In the right amount, it produces fresh and lively wines.

ACIDNESS | The Grape grain which is composed of skin, pulp and seed. The peduncle is extracted by removing the green parts of the harvest. The berries of different grape varieties differ in shape, color, size and taste. | Grão de uva que se compõe de película, polpa e grainha. O pedúnculo é extraído ao retirar-se as partes verdes da vindima. Os bagos das diferentes castas de uvas diferem na forma, na cor, no tamanho e no sabor.

BÂTONNAGE | Technique used in the elaboration of white wines fermented in new casks and which consists of the periodic removal of the yeasts that are deposited at the bottom of the casks after the alcoholic fermentation has taken place. This process, which can last for a few months, enriches the wine aromatically, allows for natural clarification and prevents oxidation.

BLEND | Process of combining different wines in order to create a better result than each of the wines separately.

BUBBLE | Carbon dioxide released from natural sparkling wine, resulting from the second fermentation of bottled wine or closed vat.

BOUQUET | Set of aromas that the wine develops throughout its life, there can be three types: Primary Bouquet – originating from the variety, Secondary Bouquet – that which is formed during fermentation, Tertiary Bouquet – which develops during ageing. By extension, it is called “bouquet” to the total aromatic perspective of a wine.

BRUT | “Brut” is a French word that means uncut, rough or raw - referring to the sparkling wines to designate a certain residual sugar content (less than 15 g/l). Corresponds to the driest of all sparkling wines, although it is normally not completely dry. If so, it is called gross zero.

GRAPE VARIETY  | Common characteristics of a set of vines, coming from one or more morphologically similar plants, with authorized and recommended varieties existing in the demarcated regions. The same grape variety in different soils and climates produces different wines, although some aromatic components of the variety remain.

COMPLEX | With multiple aromas, with a bouquet.

BODY | Weight of the wine in the mouth resulting from the presence of alcohol and the dry extract, that is, of all the substances developed in it.

DECANTATION | A term with a double meaning: in oenology it is one of the techniques used, in white wines, to separate the must from the skins after pellicular maceration; for the consumer, decanting is also an advisable process for red wines and consists of pouring them into a pitcher or large bottle allowing the wine to “breathe” for a more enhanced wine flavor.

DEGÓRGEMENT | Part of the sparkling wine process. Removal of sediments resulting from the second fermentation, which takes place in the bottle.

DOC | Denomination of Controlled Origin. Designation attributed to wines whose production is traditionally linked to a geographically delimited region and subject to a set of rules enshrined in specific legislation (characteristics of the soil, recommended and authorized grape varieties, winemaking practices, alcohol content, aging time, etc.). In practice, the oldest producing regions of this type of wine obtained this status.

OENOLOGIST | Individual who has training and deep knowledge of oenology (Science that studies the techniques of elaboration and creation of wines).

BALANCE | Quality of a round wine, which shows harmony between all its organoleptic components (acidity, tannin and alcohol).

STAGE | Controlled aging of a wine, in wooden casks (barrel, barrel) or in the bottle. The stage implies a moderate contribution of oxygen that facilitates the evolution of the wine, as well as the noble presence of the tannins of the wood and its fragrant aromas of spices.

STRUCTURE | Constitution of a wine, which is perceived when tasting it in the mouth. A wine with good structure shows a powerful balance between its good alcohol content, its body texture, its tannins and its clean and elegant acidity. A wine without structure is one that seems flat, without acidity, soft, without tannin and without possibilities for aging.

THE FINISH | Final sensation that the wine leaves in the mouth, it can be long or short, depending on whether that taste or sensation lasts for more or less time. A great wine always has a long aftertaste.

SMOKED | It is said of a wine whose aroma recalls the aroma of burnt wood. It is quite characteristic of certain white varieties and of some staged reds.

TEAR | An oily-looking trait, which leaves a wine rich in alcohol, sugars and glycerin in the glass.

MUST | Liquid resulting from the pressing of grapes. After fermentation, the must turns into wine.

PROOF | Appreciation of the organoleptic qualities of wine, through sight, smell and taste.

ROUND | Balanced, which shows harmony between all its components. Wine with good balance, enveloping, warm.

REGIONAL | Classification given to wines not covered by the rules established for DOC and IPR designations. However, these are also wines produced in a specific production region, whose name they adopt, made with grapes originating at least 85% from the same region and from varieties identified as recommended and authorized and also subject to a classification system.

RÉMUAGE | Operation that consists of shaking and turning the bottles placed at a point in the pupitres to decant the sediments typical of the fermentation of champagnes and sparkling wines and place them next to the cork, also known as desborragem.

TANNIN | A set of phenolic compounds in a wine, responsible for its color, its aroma, its structure and many other virtues. Organic substance with an astringent taste, contained in the skins and pips of grapes. The oak wood also gives, during aging, the tannins typical of its vegetable bark.

TERROIR | French term that translates the influence of numerous factors on the quality of the grapes of a particular vineyard. Soil, climate or microclimate, variety, drainage, vineyard management, etc.

VARIETARY | Scent and flavor of the strain that gave rise to the wine.

VITICULTURE | Cultivation of the vineyard. Science that studies the set of processes of installation and maintenance of the vineyard.