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The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.



Wines produced from fully ripened and naturally sugar-rich grapes, that are left to dry on straw or reed mats for a minimum period of three months prior to pressing. After this natural period of concentration (drying of the grapes) the minimum required must weight of 25° KMW is achieved.