A DO or appellation for sparkling wine produced in designated regions in Spain using the traditional method (me`thode traditionnelle)
Cosecha:
Harvest or vintage
Coto:
Estate
Crianza:
A red wine that has spent at least 6 month in oak and at least 18 month in bottle before release
Dulce:
Sweet
Elaborado
Produced
Embotellado:
Bottled
Espumoso:
Sparkling wine where any method can be used to produce the fizz
Finca:
Estate
Generoso:
Fortified wine
Granja:
Estate
Gran Reserva:
A red wine that has spent at least 18 months in oak and the balance of five years in bottle before release. Theoretically, it should only be produced made only in fine vintages
Noble:
A wine which has been aged for at least 24 months
Palido:
Pale (used for fortified wines)
Reserva:
A red wine that has spent at least one year in oak and the balance of three years in bottle before release
Rosado:
Rose`
Seco:
Dry
Semi-Seco:
Medium dry
Tinto:
Red
Vendimia:
Vintage
Veejo:
Wine that has been aged for at least 36 months with marked oxidative effect
Vina/Vinedo:
Vineyard
Vinas Viejas:
Old vines
Vino:
Wine
Vino Joven:
Young wine designed for early consumption with little or no oak maturation
