In German, dessert wine.

 

Floral smell resembling that of the flower.

 

Rock made up of calcium carbonate, whether active or not. It forms part of the soil and has several shapes in the subsoil (chalk, marl, tuff, etc.). Limestone soils are valued in certain regions, such as Bourgogne and the albescent soils of Jerez.

 

A wine's varietal origin (Chardonnay, Cabernet Sauvignon, Grenache), which gives character. Lineage can be reinforced by a vine's unmistakable characteristics.

 

Straw, cardboard or plastic covering that protects the bottle during transportation.

 

Sugared brandy to which aromatic substances (mint, aniseed, cumin, ginger, vanilla, thyme, fennel), fruit (morello cherry) or fruit essences (orange, cocoa, etc.) were added.

 

In the making of sparkling wines, it is the solution added to the base wine. It has yeasts, which will allow second fermentation in bottle and consequent release of carbon dioxide, which is an essential characteristic of sparkling wines.

 

Wooden, sweet aroma detected in some aged wines. It is more frequent in noble red wines, but can sometimes be found in dessert wines.

 

Another name for Palomino.

 

Metric capacity unit. One litre is the volume of 1kg of water distilled at a temperature of 4ºC and at sea level.