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Ripening
The physiological stage in the vine-plant’s life-cycle that begins during the summer with the “pintor” (change in the grape’s colour) and ends with the harvest. During this stage, the grape softens because the pulp’s cells become finer and their walls and content is replaced by juice. The grape’s chemical composition also undergoes some important changes: there is an increase of the sugars and a decrease in acids. The phenolic ripening of the grape skin is very important since it is in the skin that the aromas, tannins and colour are concentrated. The physiological ripening is obtained when the grape’s volume, sugar and acid content and also the phenolic ripening reach an ideal equilibrium.
Redondo
Balanced. Harmony amongst all its elements: pigment, primary and secondary aromas, tannins, acids, sugars, alcohol content, body, hint of oak - when it is a wine aging in barrels. The bouquet of a bottle and all the characteristics of the grape variety and lineage. A well balanced wine that is warm and mellow.
Reserve
A designation used for high quality wines that may or may not be subject to specific legislation, according to the regions or country of origin. In Portugal the term Reserve may only be used with a QWPSD. The term Reserve does not, in itself, guarantee the quality of the wine, said quality varying from producer to producer.
Racking
Transferring wine from one container to another so that the clear wine is drawn off and the lees and residue is left behind.
Regional wine
Designation given to wines that are not encompassed by the regulations established for DOC and IPR wines. It is reserved for wines that are subject to some system of classification, namely they must be produced in a specific winemaking region and adopt the name of that region, and, furthermore, must be made from grapes that come from said region (minimum 85%). These grapes must be of a variety that has been duly permitted or recommended. These wines are not in any way inferior to the VQPRD wines, but are merely different.
Rosé Wine
Pink wine obtained directly from the crushing of red grapes, without subjecting them to the maceration procedure.
Red Wine
Red wine is obtained from the fermentation of the must derived from red grape varieties, which is also pigmented by the maceration of the solid matter that has a strong colouring effect.
