| capsule |
it is the covering on the neck
of the bottle |
| carafe |
it is used to make to breathe
wines (synonymous of decanter) |
| carbonic anydride |
appears in the wine during the
fermentation. It remains particularly obvious in sparkling
wines (little bubble) |
| cask |
container for the conservation
and transport of the wine |
| chambrer |
procedure that previews the ambientemant
for the important wines to the temperature it will go served |
| champenoise |
procedure for a second fermentation
of the wine in bottles (used for the sparkling wines) |
| chipped |
elimination of first part of
the contained wine in the neck of the bottle |
| citrus fruit |
that remembers the fragrances
of the orange and lemon |
| claret |
term to define a watery wine
or with low strenght |
| clean |
defines a wine with monotonous
flavour but with pleasant taste |
| closed |
wine that don’t express
all its bouquet |
| cloying |
defines a wine with hig strenght and flavour
of the spirits |
| cluster |
the grape-stalk and the berry of the vine |
| concentring |
used process to eliminate the water parts
to increase of the alcoholic strenght |
| cork |
small stopper used to close the bottles,
usually in cork |
| cork-oak |
evergreen plant. Its bark is used to produce
the stoppers for the own elasticity |
| covered with straw |
defines a bottle covered with straw used
for protection (typical of the fiasco) |
| cru |
defines a particular pregious wine that it
is produced in one particular and delimited area |
| crushing |
procedure used to squezze of the grapes to
obtain the must |
| cut |
is the action with a wine comes added to
another to improve the alcoholic degrees (usually) or the
taste |
| cuvee |
defines the finished product of all the cuts
made between wines of various vintage and geographic zones
(in kind used for the sparkling wines) |
