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PALATABLE: wine expressing a sweet feeling at its aftertaste, due to the presence of a sweet residual not advanced than 2%
SOUR : it is about a wine coming from grapes that have not caught up the optimal degree of maturation. Such taste of "sour fruit" is due to an excessive presence of malic acid.
ACESCENCE : it is also said sourness, defect of the wine in which a process of acetic fermentation is in progress.
ACIDULOUS : it is a wine that has a high acidity and a little disharmonius due to the excess of some acids (malic, tartaric)
SETTING THE TEETH: it is synonymous of "astringent". It is determined from tannic substances in excess.                                                                      SWEET : a wine is defined in a such way when it makes someone perceive a delicate sweet sensation, due to a sweet tenor between 2-5%
5%
BITTER : wine giving its taste a pleasant bitter bottom, consequence of a perfect equilibrium between tannic substances, colorings and alcoholic components
HARMONIC : a wine is considered in a such way when it has reached an ideal equilibrium in all its components. Aroma, color, taste are melted in a pleasant way without any elements prevailing on the others.
DRY: with this term, often synonymous of " dry ", is indicated a wine whose sugar residual are imperceptible to the palate at all.
SOUR TASTE : the annoying feeling is conferred to this type of wine from the excess of acidity determined from unripe grapes and tannic substances taken in high measure.
BOUQUET : French expression designating the whole of the olfactory sensations that a good origin wine emanates after a right period of aging.
WARM : a wine in which the typical pseudocaloric sensation produced from the present alcohol in discreet amount is appreciated.
BODY : it is given from the whole of the substances constituting the extract of the wine, that is the color, the acidity,the tannins, the alcohol. The prominence of these elements exactly determines " the bodiness " of the wine, that can be strong, full, weak.
DELICATE : light and balanced wine, either in its body or in its scent.
SWEET : it is typical of a liquorous wine or raisin wine. The sweet sensations is prevailing to the palate and it is due to a sugar residual advanced to 5%
SPARKLING: it is the carbon dioxide development due to natural secondary fermentations, in autoclaves.
FRUITY : it is a wine presenting aromas and tastes remembering the mature fruit.
GENEROUS : bodied wine, strongly alcoholic strenght but balanced and pleasant to the taste.
GOLDEN YELLOW : yellow straw color white wine, with marked tonalities remembering the gold.
GRENADE : red wine, with a particularly ignited color and a velvety bottom.
SOFT : wine with balanced components, velvety to the taste.
NERVOUS : it is a wine having a great liveliness sometimes excessive, as to make it little sociable, as well as prickly.
STRAW YELLOW : white wine with a straw yellow color.
RAISIN WINE : wine deriving from half withered grapes, at elevated alcoholic strenght and rich content of sugars.
FLAT: When a wine is freshnessless, for its low fixed acid content.
SCENT : it is the whole of the olfactory sensations of a wine.
PRONTA BEVA: expression of the Tuscany vernacular indicating those wines that reach maturation very soon and which are to be drunk new.
AFTERTASTE : final tasting sensations of the wine that, just drunk, let you discover a different taste in your mouth. Pleasant, if the wine is a quality one.
RESERVE : it is a wine of advanced quality within a controlled origin denomination. Such peculiarity is connected to a process of aging established by production disciplining laws.
STRONG : it is a wine of roasted meats, rich of extract, typical of great wines.
ROSE' : color of the wine very tenuous, bright, that can have various shadings.
ROUND : wine of pleasant softness in which the glycerin (superior alcohol), residual sugars and the moderated total acidity is in right equilibrium.
RUBY : it is the color of the greater part of the red wines that according to the brightness can also have various shadings.
SAVOURY : it is a wine in which the salt and acid amount that contains is in the right equilibrium. This makes it pleasant to the palate.
SHOOTING OFF: in the sparkling process " classic method " it is the last operation that is completed in order to eliminate the residual collected to the opening of the bottle that is to be held turned upside down.
SPARKLING WINE : wine subordinate to a re-fermentation that can take place in great containers (Charmat Method) or in bottle (classic or Champenois Method) as to assume "the foam taking" consisting in the carbondioxide development at a pressure of at least 5 atmospheres. They can be white, rosé but also red. According to the presence or not of the sugars, You can have the amiable type, half-dry (demi-sec), dry (brut, extra-brut).
TANNIC : wine with a certain tannin content, giving a sensation of setting the teeth.
VELVETY : wine extremely harmonious to the palate, sensation due to the presence of glycerin and total acidity in elevated quantity.
VINOUS : that has characteristics of the wine, such as aroma, taste, alcoholic strenght. Pleasant sensation of harmony and equilibrium. It is stronger in new wines.
PURPLE : less intense red and foam tending to purple glares.

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