| D.O.C. |
|
| D.O.C.G. |
|
| decantation |
is a particular process with
a wine comes poured from its bottle in an other container
(decanter) to separate from some eventual deposit and for
one better aering |
| decanter |
instrument for the settling |
| decoloration |
procedure used to make to partially
lose the color of the wine |
| degree |
unit of measure of the alcoholic
content |
| deposit |
organic and solid part usually
in bottom of the bottles due to the ageing |
| dessert |
sweet wine that comes served
with cookies |
| destemmer-crusher |
the machine used to make the
destemering |
| disarmonious |
defines a wine without a perfect
equilibrium beetween the tastes |
| disciplinary |
all the laws and norms that define
the criterias for the protection of a wine and all the producers
must respect (DOC and DOCG for example) |
| distillation |
that through l’alambicco transforms
the wine or the vinacce in one distilled D.O.C |
| distilled |
a produduct obteined from the process of
distillation |
| dorsal label |
small ticket in the back side of the bottle |
| doughy |
define a wine that fills up the mouth |
| dregs of pressed grapes |
all that remains from the squezzing of the
grapes (the parts don’t go in must ex. rasps) |
| dry |
characteristic of a wine that leaves the
mouth clean |
| dry extract |
defines all the odd after the evaporation
of the alcohol and water parts. They are all the elements
that define the full bodied and organic unity of a wine |
