Warehouse
Ctra. Anguciana, s/n
Apartado 87
26200 Haro (La Rioja)
Spain
Tel.: +34 941 310 937
Fax: +34 941 311 602 |
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Offices
Ganguren Mendi, 3 bajo
48970 San Miguel de Basauri (Vizcaya)
Spain
Tel.: +34 94 426 38 05
Fax: +34 94 426 21 07 |
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Oenology Terms |
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Maceración
(Maceration) |
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Procedure which involves preserving the skin together with the must so that the latter achieves more colour and aroma. This will include touches similar to those emanating the deposit where the maceration is produced. |
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Maceración carbónica
(Carbonic maceration) |
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Stage in the wine-making process during which the grape fermentation is produced without separating it from the branches, that is, without undergoing a prior "despalillado" (see above). The grape skin comes out as a consequence of the fermentation. |
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Maduración
(Ripening) |
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Moment when the grape reaches the optimum level for its picking in the traditional grape harvest. This moment, like the rest of the stages in the vegetative cycle, depends on the variety of the grape grown. |
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Monte bajo
(Scrub) |
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Reminiscent of thyme, rosemary and other mountain herbs. |
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Mosto
(Must) |
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Term by which the juice obtained from grapes is known. From this, wines will be made. |
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