Glossary

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermention process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

A fermenting process triggered by enzymes with whole, healthy grapes. This wine-making operation is particularly popular when producing young and fruity red wines.

The treasures of the historic Carnuntum vineyards are remarkable – especially the Zweigelt-based red wines that reflect regional typicity. The red wine assets range from lush and fruity Rubin Carnuntum to powerful cuvées. read more

A cartridge filter is used in the wine-making operation of filtration, or to remove undesired, cloudy particles from the must or wine. The following types of filters are common; depth or sheet filtration, kieselguhr, membrane or cartridge filters, rotary drum vacuum filter, pressure leaf filter, centrifugation, cross flow or tangential filtration.

Vessel made of oak for the fermentation and maturation of wine.

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

Mostly subterrenean room used for the storage of wine.

The purchase of wine directly from the producer. This accounts for some 20% of all wine sold in Austria.

Dark, almost black mould that occurs in wine cellars with high himidity, and thrives on the floating wine elements and regulates the humidity.

The ideal temperature for storing wine lies between 8 °C and 14 °C. The lower the temperature, the slower the wine will develop, and likewise, if the temperature is too high, or there is a significant change in temperature, then there is the risk of oxidation.

A reasonable estimate of the length of time, that a wine remains pleasurable to drink, and can be extremely subjective and individual. Yet the main factors are alcohol, residual sugar, acidity, tannin and most significantly, the maturity of the grapes.

Also known as a separator.

Following the blessing of the wine, the young wine may be opened, toasted to and tasted.

The common term form for calcium compounds, for example carbonic chalk (calcium carbonate), used for the deacidification of wine.

The French verb that describes the careful warming of the red wine, bringing it to room temperature (chambre = room).

Also a term used for Sekt or sparkling wine.

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

The Chaptalisation of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

Jean-Antoine Claude Chaptal, the French chemist and Home Secretary in Napoleons government, discovered the method of increasing the alcohol level of a wine by the addition of dried sugar (from sugar beet) to the must. Chaptalization is named after him.