Well-orchestrated

A wine with the perfect combination of the components responsible for its organoleptic characteristics.

A very light, colorless wine with low levels of alcohol and dry extract.

A wine to which water has been added (a practice prohibited by Italian law).

A wine lacking in body or backbone, which seems to have been diluted with water.

A wine that is strongly alcoholic on the palate, which once swallowed produces a sensation of heat and fullness in the stomach.

The alteration of the flavor of a wine caused by the presence of acetic acid in quantities of more than 1g/liter.

The total quantity of volatile acids in the wine. Italian law prescribes precise limits on the quantity of these acids that a given wine may contain.

The year in which the grapes used to make the wine were harvested.

The start of the period in which the grapes start to take on color – translucent for white grapes, violet-red for red grapes.

The total of the fixed acidity and volatile acidity contained in the wine.