It is an organic acid naturally contained in wines. It is formed by decarboxylation of malic acid after malolactic fermentation. On the palate, lactic acid is the most pleasant and sweetish acid.Â…
It is a red grape vine variety, spread in the provinces of Modena and Mantua, its wils and then acclimatised origins. Although very sncient, Lambrusco wine has always struggled to be recognizedÂ…
We talk about late harvest when the collection of grapes begins when grapes have already begun to wither on the vine. Late harvest is made in order to increase the sugar content of the grapes. TheÂ…
A wine is said lean if it is weak of taste because of the lack of taste in extracts. It happens more often to wines produced from grapes grown in cold environments or subjected to high humidity.Â…
It is called in this way the sediment which is attracted to the bottom of a fermentation tank after that wine has fermented, or, in the case of a sparkling wine, the sediment that remains in theÂ…
If, sipping a wine, its flavors evoke a positive response from all the various control points and the taste continues to linger pleasantly on the palate even after it has been swallowed, then it isÂ…
A wine is defined lifeless if it is not interesting but it is boring, one–dimensional, flat and lacks of taste or character. Lifeless can also refer to the clarity of a wine, indicating that it…
A wine is called light if its characteristics to the eye, the nose and the palate, while not being substantial, are harmonious and well balanced.
"Fresh and average acid wine, frank and generally light" (Veronelli) Opposite of tired or flabby. The term is used generally for young white wines or red wines of lightweight body.
"Lively fresh" is a term generally used to refer to dry white wines and of light body, which are pleasantly acidic or lively. Other terms of taste that are often accompanied to the "lively fresh"Â…
A wine is defined lush if it has plenty of fruit, body and voluptuousness. A wine to be lush must be full, rich, ripe and soft.
