Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes-an alternative to wines whose sugars have been concentrated by botrytis.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
Often abbreviated to MLF or malo, is the conversion of stronger malic acid anturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide.
Or Le Montrachet, the most famous Grand Cru white burgundy, the apogee of the Chardonnay grape produced from a single vineyard in the Côte de Beaune district of the Côte d'Or.
Appellation abutting Gevrey-Chambertin in the Côte de Nuits district of Burgundy, producing red wines of a similar style to ist neighbour, though currently of lesser fame.
French wine term derived from cuve, with many different meanings in different contexts. In general terms it can be used to mean any containerful, or even any lot, of wine.
Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.
Bouillie bordelaise in French, once much-used mixture of lime, copper sulfate, and water first recorded in 1885 by Alexis Millardet, as an effect control of downy mildew.
Widely misused term meaning strictly the climate within a defined and usually very restricted space or position. In viticulture, it might be at specific positions between rows of vines, or distances above the ground.
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
