Wine dictionary

Fermentation: the process by which the sugars contained in grape juice are transformed by yeasts into alcohols, with the development of carbon dioxide and energy (increase in temperature). From 100 g of sugar one obtains 48g of alcohol 45g of carbon dioxide and 13.33 Kcal: 4.5g / l of sugar in a closed environment therefore produce sufficient carbon dioxide to increase the pressure by 1 bar

Flute: the distinctive tall, narrow glass, sometimes in the shape of an inverted cone, ideal for enhancing the perlage and fragrance of a dry sparkling wine

Fragrant: a term referring to the scent of a sparkling wine with intense and immediately appealing aromas, as well as satisfying finesse

To stay up to date with our latest news and events, subscribe to our

Read the Privacy policy