Emptying the barrel to separate the wine from the marc.

Wine with a pedrominantly acid flavour due the acids from the grapes or from the fermentation process.

Biological process that requires the presence of oxygen.

Controlled maturing of a wine, whether it is on barrel or a bottle.

Used to describe drinks with almond flavor or taste. The almondy flavor appears in young red wines made with carbonic maceration.

Tonality of some drinks, particularly white wines, acquired due to its oxidation process.

Contractive sensation in the taste buds, due to the tannins in a wine that is moderated by ageing.

First impression inflicted on the palate by the drink.

Full wines in which every one of its components are in harmony.

Container used to age wines, made of oak slats and other hardwoods.