Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.
French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
Is Europe and the rest of the Mediterranean basin such as the Near East and North Africa. The term is used solely in contrast to the New World, the Old World having little sense of homogeneity. Old World techniques in vineyard and cellar have relied more on tradition and less on science than in the New World.
Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
Is a term liberally used by wine producers for various bottlings. It should be quite literally reserved itself, for superior wines, but, unlike Reserva and Riserva, the English term Reserve has few controls on ist use.
Or Le Montrachet, the most famous Grand Cru white burgundy, the apogee of the Chardonnay grape produced from a single vineyard in the Côte de Beaune district of the Côte d'Or.
Red-brown loam or clay directly over well-drained limestone found typically in regions with a mediterranean climate. Such soils are found in southern Europe, North Africa and parts of Australia.
Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.
