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Well-orchestrated
A wine with the perfect combination of the components responsible for its organoleptic characteristics.
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Warm
A wine that is strongly alcoholic on the palate, which once swallowed produces a sensation of heat and fullness in the stomach.
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Volatility
The alteration of the flavor of a wine caused by the presence of acetic acid in quantities of more than 1g/liter.
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Volatile acidity
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.
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Veraison
The start of the period in which the grapes start to take on color – translucent for white grapes, violet-red for red grapes.
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