Wine dictionary

Bud: Eye from which the new branches will spring.
Lopping: Vine shoot cut so that i has two buds and from which the productive vine shoots will come out in Spring..
Cava: Sparkling wine of heigh quality which results from having the wine undergo a second fermentation inside the bottle. This is the official name used for sparkling wines produced in Catalonia and in other specific zones of the State. Cava can also mean that part of the cellar, usually subterranean, dedicated to the conservation and storage of wine.
Cellar: Site in which wine is elaborated and where it matures and ages..
Vine-tree: Each of the specimens of the Vitis Vinifera which form a vine-yard. This noun is usually used to designate the trunk of the plant.
Tendril: Filament that comes out at the opposite side of the bud of the vine shoot, in some very abundant varieties.
Aging: Period during which the bottles rest at the cava, to have it undergo the necessary aging of the wine.
Coupage: Mixture of different wines by means of which the base wine, which must become cava, is obtained.
Degorge: Action of uncovering the cava bottles so as to eliminate the deposit the leavens left, once the second fermentation is produced and once the aging period is passed.
D.O.: Acronym for the Origin Denomination. This denomination certifies the wine and guarantees its origin. Subirats belongs to the D.O. PENEDÈS.
Pruning: Action by which a plant is cleansed of useless leaves and branches.
Alcoholic fermentation: Chemical process by means of which the sugars of the must become alcohol.
Expedition liqueur: Sweet wine which is added to give the cava the desired hint of sweetness.
Leaven: Noun by which the unicellular fungi used for the fermentation are known.
Must: Grape juice without having undergone the fermentation process.
Shoot: Noun used for naming the leaves of the vine-tree.
Fruit cane: shoot cut off the tree, which has from 6 to 10 buds, typical for the long pruning.
Pruning: Action of cutting the useless shoots of a vine..

Types of short pruning:
Bush pruning: t consists on a straight trunk of variable height on which the arms where the loppings are located are distributed.
Double Royat pruning: Helix formation which consists of a straight trunk of a height of 50 to70 cm from which two arched trunks come out and disposed in an opposite horizontal direction, on which the loppings which have to hold the production vine shoots sit.

Types of long pruning:
It consists of a trunk on which one or two lopping-fruit cane wholes sit. The whole is formed by two vine shoots, one cut off with two buds called lopping and the other cut off with 6 to 10 borrons called fruit cane or rod.
Rack: Inclined support where the bottles are placed up-side-down and where they are shaken with the purpose of having the deposit settle at the bottleneck, side to side with the stopper.
Rime: Row of bottles in a horizontal position usually located in the deepest cellar to obtain the second fermentation.
Cane: Each of the vine vine shoots.
Tipping: Action of filling the bottle with wine, sugars and leavens. This action is prior to the second fermentation.
Variety: ny of the different kinds of grape that one can grow. Each variety has its own characteristics for what it has to do with color, consistence, flavour, etc. Macabeu, Xarel·lo, Parellada and Ull de Llebre are the traditional varieties in the Penedès. Cabernet Sauvignon, Chardonnay or Gewürstraminer are varieties adopted in the Penedès during the last few decades.
Grape picking: Action of harvesting the grape which takes place in Autumn.
Wine: Alcoholic drink resulting from the fermentation of the must.
Vineyard: Yard planted with vine-trees. This noun can also designate each of the specimens of Vitis Vinifera.
Vinificació: Noun which designates the process by which the must turns into wine.
Champagne: Noun which designates the sparkling wine elaborated in the french region of Champagne.