important acid which can be found in must and all grapevine organs; in combination with calcium it creates insoluble calcium tartrate which is less soluble in water solutions than potassium hydrogen t [..]

wine produced based on secondary fermentation which can occur in bottles (method traditional), in tanks (method charmet), or in an transverse manner (méthode transvals)

wine with higher acidity; higher concentration of acids cause that taster has spiky or even bitter taste of wine 

alcoholic fermentation of base wine which sparkling wine is produced from 

settling of firm particles (yeasts sediments) in liquid (wine)

set of aromatic and flavouring substances which are originated during the alcoholic fermentation process 

deployment of grapevine varieties taking into cognizance suitability of conditions of particular grape cultivating 

separation of wine body from settled dregs; Strapina  – bunches constitutes 2 – 5% of bunch weight; it consists of main peduncle, side peduncles, little peduncles and little pillows which the grapes a [..]

wine produced by air-activity-minimizing technology

designation of wine with protected geographic designation if the grape which the wine was made from has reached the sugar content of at least 15 °NM and the maximum yield of grapes did not exceed 18,0 [..]