Open: In a swath of boots, Clearance between two boots, contiguous, the same scale.
Quarter: Grouping boots to make the run scales.
Air: Open boots fermenting must, when they are rolled, for the expulsion of the carbonic anhydride.
Albarizas: Ground white and high in limestone ( up 80 %), that their caracerísticas is most appropriate for obtaining grapes for winemaking Jerez.
Storer: Regulations, signature in the register of Bodegas de Crianza and Storage Regulatory Council; maintaining inventories cellar wine aging, but whose bags are entirely to feed breeding stock in other warehouses and not for direct consumption.
Almijar: Free Land situated around the village. Where the redores placed for soloing grapes.
Almijarero: Person in charge of helping carriers to unload the grapes, place in redores and monitor the soleus.
Almotacén: Person officially responsible for verifying weights and measures, that they were used in the purchase of grapes or wine sales, and all the housework wineries.
Amadrinar: A boot placed side by side in parallel to its major axis.
Actions: Equalize the staves inside the vessel once formed.
Amontillado: Sherry belonging to the group of generous, which they have had a phase of biological aging and a subsequent oxidative character, develops complex characteristics: amber to mahogany, countersink slightly pungent flavor and characteristic full flavor.
Loving: Especially in England, slightly sweet oloroso.
Amortise: Tilt the boot, containing wine benefited, slightly lifting the bottom of the falsetto, turbid otherwise accumulate in the bottom, to pull clear more easily.
Ampelografía: Comparative study of vine varieties.
Andana: Set of boots placed in rows of one unit, successively adjacent and overlapping staggered, with the axis horizontal.
Andorra: Piece of canvas with the front of the shoes or sandals are covered.
To nothing: Wine from grapes in its entirety of the same vintage.
Paired: That task is to give the stave thickness rightful, lowering it from the ends toward the center.
Flogger: Bar used to stir the wine clarification.
Aperadores: Chock, wedge, about 6 cm and a 25 long with the boot is held on the steps of transfer.
Aprendizón: Arrumbdor apprentice in a gang.
ARANZADI: Measure commonly used in the Jerez area and equivalent to 0,475 hectares.
Arenas: Type of land on which vineyards are planted, common in coastal areas of the Framework, with low content of limestone.
Rim: Hoop head is used to lift the boot, to be on supporting staves around the circle.
Arranchar: Form a ranch between several winemakers.
At: Measurement of volume of wine, that equals Sherry 16,66 l.
Arrope: Product wort boiling until reduced to one-fifth of its original volume.
Straighten: Task of classifying and grouping the staves or thick for their rumos.
Arrumbador: Own winery operator performing the tasks of moving and storing boots, as well as the transfer of wine and other breeding operations themselves.
Arruñada: Set of preparatory operations to place funds boots.
Apilla: Narrow strip of wood with the amount of must or wine in the boots is measured, or is calculated empty.
Aspillar: To size, by aspilla, the volume of wine in a boot.
Hoe: Hand tool steel, square about 26 by 26 cm, with a central reinforcement on which will ring in the handle and engages incoming angle on the sides to take weight.
Adze: Tool somewhat smaller than the hoe, equally and without side incoming.
Bib: Rectangular table narrowed by one end that is put on the boot to collect the juice that spills to trasegarlo tub.
Dock: Wooden support comprising a seat entrelargo, in that narrows slightly inclined plane by one end and is supported by four feet slightly braced and reinforced with braces and crossbars.
Barros: Land on which the vines are planted with lower content of limestone that albarizas (up 30%), usually it located in valleys that contain more organic matter is darker in color and more fertile.
Batidero: Place where the task of beating the helmet is made.
Break: Set with nail Hammer Cooper rings that make up the boot.
Drink: Over the canoe came from the boot.
I Kiskadees: Hut built up, stilt, from which the vineyard is monitored. If you have done on the ground called bohío.
Building: Work occurs in July, which involves removing the dirt and leaving it flat semi-compact. Sanlucar, surface work is done in late winter.
Bizcar to: Describes the boot slightly encornada.
Boca: Circular opening in the boot bojo.
Bocacha: Small wooden wedge, I cut it with the, It used to wear boots in swaths.
Bocoy: Barrel higher than the boot and variably, typically with a capacity of 40 arrobas.
Bomb: Siphon built, currently stainless steel whose arms measure 2 Y 1 meter respectively. The larger arm ends in a shorter shank and having at its end, an inner valve adapted composed of a hinged chapita.
World: Wooden vessel in which it breeds the sherry, that has different capabilities and use nicknames according to its intended.
Head: Operation which involves making mixtures musts, wine, and I grew up with one or more other, likewise made, that complement or debug characters that. Similarly, the mixture of musts and generally any mixture of musts or wines or those with wine alcohol.
Cabezuelas: Sediments musts.
Cachón: sHORT platform, few boots.
Calceta: Strong thread sleeve, about 80 cm long, open at one end and closed, at the tip on the other; at the open end is sewn hoop wood about 8 cm diameter, It has the same utility as the sprinkler.
Wear: Action chock, wedges or muzzle.
Chock: Small wooden wedge.
Street: Space between two swaths of a winery.
Bed: recessed portion, Bevel, at one end of the load sticks.
Camera: Wooden box placed on a platform about a foot 1,5 meters high, internally painted matte black with a light inside. A window with a small platform on one side of the box allows catavinos and place a check against the light brightness and cleanliness wine.
Canoe: Kind of funnel consisting of a stainless steel container, nacelle shaped with flat bottom and whose bow, covered by a vault, it extends from the base in horizontal pipe or piquera unn, finished in a short elbow with nozzle and down. The top has two short feet that are required to maintain slightly inclined.
Canuto: Spigot wood or mahogany acebuche, from 14 a 16 cm long, with slightly oval line, one end of which is covered with the Duke, and the other, more acute, It is introduced into the falsetto.
Foreman: main operator in the cellar or in the vineyard, which he is responsible for other workers. According to their functions receives different names.
Home: Place in the village where they spend the night workers.
Caserío: House in which, usually, the house is located foreman, the house of the people, house wine presses, warehouses, blocks and workshops.
Casquero: Official tonelero the corresponding construction of the hull or vessel.
Camps: Prune in green, to remove superfluous buds and pruning to correct defects, if any.
Catador: Person responsible for the organoleptic quality of musts and wines.
Catavino: Fine crystal glass with discussed, Hulen and pueban musts and wines.
Cavabien: deep work being done with the hoe to bury weeds, and harboring strains.
Cavadores: Workers digging the vineyard.
Cejo: Action boots up the ladder clubs laterally. For which the boot sticks ladder is placed in position oblique, with his head resting on one of them, and is rolled until stick and catch up on the two.
Ceñiera: Turn on canvas, a modo de zahones, with hind legs closed until above the knee and discovered in the back. It is used to protect pants.
Chanflete: radial inclination to be given to the sides of the boards to fit together.
Chiquichanca: Apprentice winemaker.
Chislata: small, flat piece of oak, which it is used to level the ladder sticks.
Chivir: Faena coopers aimed styling edges or edges of boards and pieces that form the funds.
Cintero: Maroma Esparto about 32 m long, used by arrumbadores to handle boots.
Claros: young wine, clean and transparent, obtained after decanting the lees.
Clarejones: Mosto bleary dragging the desliar.
Classification: Operation that takes place after fermentation, to separate the wine quality.
Nail: Steel rod, about 15 cm long, that one end widens somewhat, as a handle, and the other is extended forming a spearhead, somewhat oblique relative to the handle, very gudo vertex. It is used to unclog closed boots with corchas.
Strainer: Sieve composed of a cylindrical wooden frame in which in the lower third carries adapted mesh, very thick fabric.
Color: Wine of great intensity and tinting, used in Nods.
Comega: Insect that attacks wood.
Cons: small, flat piece of wood oak, with bocacha, It used to wear boots in swaths.
Contrear: Meter plains between adjacent boots so they do not support each other directly, but through those.
Cord: Name given to the edge of the tiesta.
Runner: Dealer specialized in buying and selling wine.
Racing scales: Decanting operation consisting of each set of boots like wine and other major age to old age.
cut: Perform the bags, emptying boots, starting with the boot of the highest level and following the inferior immediate to reach the solera. That is to say, through the horizontal lines representing different scales.
Cortinilla: Paper strip that sticks, by means of the same wine, in the cord, under the falsetto to lead to tineta wine that runs off the board falsetto with canuto.
Costa: Meals every day in the vineyard, organized for the common by the head of the coast.
Coastal: Person in charge of the purchase and transfer to the vineyard workers groceries and other necessities.
Coqueteador: Iron bar which at one end ends in two hooks mode horns and the other is crushed and wedge.
Corcha: Solid and slightly tapered piece, cork, that the mouths are covered boots.
Cortinilla: Piece of brown paper that sticks, by the same wine, in the cord, under the falsetto, to lead to tineta wine you can get away from the meeting with the falsetto canuto.
Cream: One of fortified wines Liqueur defined by Regulation of the Designation of Origin, mahogany color more or less intense and containing waste materials to top 115 grams per liter.
criadera: Each of the scales of a criaderas and solera, formed by a set of boots which contain wine with a consistent level of parenting.
Crujia:Central Street, generally wider than the other, that reorre transvelsalmente winery.
Gang: In the vineyard; set of nine to eleven winegrowers working in the vineyard with a pecking order established. In the cellar; set of four arrumbadores.
Quarter: Action up a boot to 2nd pulling four times the cintero. In each pull wheel a quarter turn.
Cuartillo: Measurement of volume of wine, equivalent to 1/32 arrobas.
Knife staircase: Cooperage tool it used to make the split staves. It is a rectangular knife that has a long handle perpendicular to the blade and whose usefulness is leverage to crack the stave, when it is supported by the Escalereta.
uncheck: Work that consists in opening a hole about a strain, about twenty centimeters deep, to remove surface roots or discover grafts.
Descachonar: Action disassemble a breaker.
Descantonar: Faena coopers which aims roughen the flukes.
Descapirotar: Faena coopers that aims to align the ends of the staves.
Desfangado: Separated from the thickest solids found in the wort before fermentation.
settling,: Operation is to separate the must from the lees.
Dolada: Officer Cooper prepares staves and funds for the construction of the vessels.
asleep: When the stored boot bojo mouth is shifted to the right or left, relative to the vertical.
Dry: In English, dry. Name of one of the fortified wines Liqueur defined by Regulation of the Designation of Origin, straw yellow to golden, stabbing the nose and with a content of less waste materials to 45 grams per liter.
ago: Each of the pieces of wood that the curved wall of the vessels is formed. By extension called equally to the pieces of wood where the staves are removed.
Dulce (off): Sweet wine obtained by stopping fermentation alcohol-based add.
Dulce ( pass): Sweet wine obtained by shutting down alcohol fermentation of must obtained from raisined grapes.
duke: Taponcillo cork that closes the canuto.
Embojada: The boot has bojo arches located in the center of the ladder and walkway sticks under the arches themselves.
Funnel: Open container, actually, stainless steel, cylindrically shaped and whose bottom opens a hole circular eccentric, which is extended by a spliff.
Empernacar: Action placed a man, the last ladder platform, with one leg on each side of the open between two boots and supported on the lower scale.
Header: Fortification or addition of wine alcohol to young wine, with intent to modify its alcohol content.
In charge: The operator of a higher grade than with the two officers and trainee, Gang way in the work of cellar.
Encornada: In the cellar; the boot, whose major axis, It is not perpendicular to the sticks straight or parallel to other boots andana.
Tailor: Cut the boards to proper length.
Packer: Funnel, actually, stainless steel, having a first cylindrical body and in its part leads adapted Taper one armor, cut by the edge, which allows it to adapt to the convexity of the boot.
Scale: Each set of boots, with such wine and age, which it is part of a system of criaderas and solera.
Stairs: Wooden platform, consisting of two sticks squared, manned by plates, parallel and joined by two crosspieces one 40 cm long; these sticks, that one end resting on a crossbeam of 15 cm singing, the other end extending ramp shaped.
Escalereta: Utensil consisting of two sticks squared 150 cm long, joined at their ends by two crosspieces 65 cm, in the central part it carries two crosspieces, one for each side of the two long sticks, not far apart, so you can adjust the board to hendirla.
gangway: two squared sticks compound having one face concavely recessed at both ends and are joined by two battens or iron utensil
Escaletero: Officer Cooper cleaving, select and notched staves.
Brush: Bunch of thyme sprigs subject to a wooden handle. As well, bunch of branches tied together with string or wire.
stated: Vintner who is chosen to perform delicate tasks.
Espensilla: Small room dedicated to desktop vineyard foreman. Closet, as a pantry, It used to store desktop items vineyard foreman.
Espirriaque: Mosto sleazy, obtained from the last pressing feet or residues grape mass.
repository: Wood sticks, squared, about 15 cm and a thickness singing and 65 cm long, where they lie the ladder and sticks that are also used as props, chocks and brake hold different tasks.
foreign: fabric piece made esparto, of a rectangular shape, approximately 1,5 by 1 metro.
Estrebilla: Utensil comprising two curved strips U-shaped, about 3 cm aperture, and with the ends bent in paths other eyebrows 3 cm long; the strips are subject, one above another, by a rivet on the base of the U, and orthogonally crossed so that compose a sort of basket about 17 cm whose mouth has four hooks that are mentioned eyebrows.
Star: fluted cylindrical cork is placed in the nozzle of the canoe to run the wine on schedule.
Estreve: cylindrical container formed of iron bands, inside which burns wood chips and to heat the boot, once raised and during whipping.
fatigue: Each of the various jobs performed by arrumbadores or that are made in the vineyard.
Falsete: Boca boot at the bottom of mole, on the center line of the bottom piece called medium.
Till: Sherry raised under flor.
Fleteado: Faena coopers which is to stop completely smooth the esplayado, chamfer of each end of the board.
Flower: biological veil formed on the surface of certain wines and own yeast-specific area Jerez.
Fogarín: Enclosure inside the house people with fireplace, where the candle is lit and cooked.
Galafate: Small iron tool, about 9 a 10 cm long, It is having at one end a pointed laminita, It is used as a hook to hold funds boots during slaughter of placement.
Galga: Coopers tool that acts as a carpenter's plane. It is used in scratching and polishing boots.
Knock: Cava work is to dig and pave the ground without compacting.
Gorrona: Bota prepared to receive the wine or wine left over from other tasks.
Cleft: Surgery to remove the rough staves, approximately triangular section, by cracking the grain of the wood staves flat.
Yarn: Wine disease that materializes in a perceptible change in density, giving a viscous appearance.
Hole: Space between two boots on which you can place another.
Bone: The boot is a swath bone which holds when it relies on this without the help of chocks.
Jabladera: Utensil cooperage, similar to a GRAMIL, adapted carrying a set of two blades. It is used to perform the jable.
Jable: Gargoyle practiced inside the Tiesto, where the bottom of the vessel fits.
potato: Action to pull the cintero.
Pitcher: Vessel, currently stainless steel, wide mouth and form potbellied, provided with a handle.
vase: Open container, oak, frustoconical, girded by three rings horizontally and also provided with two metal handles. Measures about 27 cm and 34 average diameter.
Together: Line between the staves of a boot.
Ladroncillo: Tube, currently stainless steel, and curved at one end, about 2 cm diameter by about 50 cm long and through a corcha in the place where the curvature starts.
laws: Quadrangular base container, inverted pyramidal trunk section, about three meters square with sides of about two feet high, mounted on benches about eighty centimeters high, wherein the steps of the grape is made.
lias: Feces produced during fermentation of the must and deposited at the bottom of the boot.
Lineo: Rows of vines, generally planted and subject to several lines of wire.
list: One of the synonyms of the variety of grape Palomino.
Llano: small, flat piece of wood oak, with bocacha, It used to wear boots in swaths.
Macear: Hit the deck.
Mother: Sediment that forms on the bottom of boots containing biological aging wine, mainly composed of dead yeast from the flor.
Majuelo: Wine made from grape must from young vines.
Mallo: Wooden mallet, Cylinder head low rise and long handle passing through its central axis
Manijero: The man who sets the pace of work in a gang or ranch.
Chamomile: Wine obtained by biological aging in wineries located in the town of Sanlucar de Barrameda.
Marker: Tool consists of a wooden handle about 15 cm long, that enasta steel scraper, rectangular section and, thus, with a cutting edge straight.
Real Marco: Pattern for planting a vineyard whereby strains are distributed equally spaced, in squares of about 1,57 x 1,57 meters approximately.
Mayeto: Vintner who owns a small vineyard.
small: Kind of hammer, of wood, with a handle 25 cm long and cylindrical Cotillos about 8 cm diameter equally long.
Media: Vessel with a capacity of 15 arrobas or 250 liters about.
Medium: One of fortified wines Liqueur defined by Regulation of the Designation of Origin, amber to mahogany color and a content higher residual materials to 45 liter and bottom grams 115 grams per liter.
nappies: Workers who have the task of putting the grapes in the winery in each run.
I miteado: Mixture of equal volume of wine and wine alcohol Jere with the header is.
moños: opposite side of each bed in the sticks to load.
Moscatel: One of the varieties permitted by the regulations of the Designation of Origin, commonly used to make sweet wine of the same name.
Must: In the area of Jerez, squeezed juice of the grape is still called wine after fermentation and until its header.
Oloroso: Sherry intense aroma and color mahogany, belonging to the category of generous, raised an alcohol content prevents the development of flor.
Orujo: Scrape skins and grape, after having extracted all the juice.
Payment: more or less wide expanse of arable land in which a group of wineries that share the same characteristics of soil and microclimate is included.
Pale Cream: One of fortified wines Liqueur defined by Regulation of the Designation of Origin, straw yellow, pungent aroma and a higher residual content materials to 45 liter and bottom grams 115 grams per liter.
Palo Cortado: Sherry generous group, raised by physico-chemical aging, Flower Unveiled, but with the typical characteristics of the odorous, deep and intense color palate, developing typical aroma, that approximates amontillado.
Palomilla: Palo, with the two lateral concave, entering the open and on which rest the colts.
Palomino: The main grape varieties authorized for the production of wines from Jerez.
Pata de Gallina: Type odorous, especially smooth and satiny palate.
Paper: Brown paper strip that is bundled at the narrowest end of the spliff, so that the insert it into the falsetto there are no gaps where it can drain the wine.
Paxarete: Very sweet wine, from cabeceos, dark mahogany and very intense aroma, freceuntemente used for the enrichment of spirits such as rum or whiskey.
Pedro Ximenez: One of the varieties permitted by the regulations of the Designation of Origin, commonly used to make sweet wine of the same name.
Comb: Action paired leave the aspillado of all boots on a scale. Spend a redor or mat on the floor after sweeping Albero.
Weight: Measure of value used in the buying and selling wine, and to calculate the value of the stored.
Petate: Saco where vintners stuck their bed clothes and belongings, they slept in the house of the people of each village.
Picador: Palo, of wood, and squaring 1,5 m long, one face of which, along one of its halves, It carries five oblique grooves carved like steps.
Chop: Tilt, in racking and deslíos, the boot so you can go out by the falsetto wine or grape juice containing below said mouth, when the boot has its axis horizontal.
Pie: Name for the grape mass and footprint in a cylinder meets in the press around the spindle for submission to the “strips”
Leg: Andana long without a break on the shore of a ship.
Picon: Coal very often, made with charred branches of the vine.
Piquera: open hole in the middle of the winery side, one leading attached wooden gargolilla.
pisadores: People who tread the grapes at the winery.
Puya: Pour must or wine on the free pipe boots, without sprinkler.
Rancho: Grouping of ten or twelve winegrowers for the organization of food in common.
scraper: Cooperage tool comprising an undulatory blade with two handles. It serves to flush out the staves.
Scraped off: Operation consisting in shaping, slightly convex, to the outer face of the staves.
great: Low quality Oloroso, used for Nods, emplaced boots usually from outside wineries to accelerate the evolution physiochemical wine.
Rebina: Back to the bina.
bounces: Toneleía slaughter which aims to match the edge of the tiesta once made descapirotado.
Recastra: Redoing the castrates.
traced: fine wine or manzanilla that have remained much bottling time is slightly oxidized, significantly lowering its pungent aroma and modifying their original organoleptic characteristics.
blunted: Faena coopers aimed brushing together staves, so they do not protrude from each other.
Sprayer: Utensil consisting of a curved tube, currently stainless steel, about 90 cm long at one end, by which is suspended from the mouth of bojo, enters the nozzle Canoe, the tube is narrowing toward the opposite end it is closed, Y, in the last third of its length has a series of holes through which the wine leaves. There are several types of sprinklers according to use, for fine spray, kickstand sprayer and spray for odorous.
Dew: essential task in raising, by which is added to a criadera or a portion of the solera wine of the same type, but younger than those.
Arena: Boot on the ground ready to shoot it.
Sacas: Amount of wine that is extracted from the hearth to destine consumption.
Sancocho: cooked must, similr al arrope, but in which the volume reduction is only one-third of the original liquid.
Serpia: As of press they made in the streets of the vines to retain rainwater.
Sobretablas: Description of the wine that has just been heading for different purposes, and from this moment it is called wine.
Soleo: Exhibition of wines in the sun, for raisining.
Solera: The first scale, or immediate scale down, in a system of criaderas and solera, where the extraction is extracted for consumption.
dolly: Canuto, that on the opposite side to that fits the mouth bojo, He wears a shower inverted artichoke.
Tanganillo: Structure formed by four spurs, cross each other, to set up a boot.
Touch: Piece cane tube separates the mouth, Rubber pump, the bottom of the boot, when this major axis horizontal, a height equivalent to the volume of lees.
Earth: Kind of clay used in the clarification of wines.
the road: end portion of the staves, from the cord to the jable and whose sets, at either end, forming the two sound of the cooking mouth.
Tina: Robl wooden container with a capacity of about 20 l.
Tinaquito: Open container, oak, cylindrical about 25 cm, provided with two iron handles.
Tine: Oak container, about 30 cm mean diameter and 15 cm.
Shooter: Workers in the winery's mission is to form the charge and pressed grape pomace.
I trabajadero: Cooperage where the boots are built.
Quiet: Palo thickness 1 m long in the lower third widens as rectangular prism, one face of which ends bevel, forming a sharp edge.
Tranquillón: Palo squaring about 10 cm thick by 90 long, with two concave recesses, in the extremes, to suit the boots on which it relies, on the opposite side concave recess another soft almost the entire length.
rags: Cloth boot, hard piece of cloth on which the corcha mouth is placed bojo, to temporarily close the full boots to be shot.
rack: Action decant wine by pitchers.
Tresbolillo: Diagonal pattern plantation vineyard.
Tronera: Gap open three boots, mounted one on top of the other two.
emptying: Operation consisting in shaping, slightly concave, to the inner face of the staves.
Be: cilíndica metal bar, currently stainless steel, that one end terminates in handle, Y, for the other, slightly widens and provides several holes in which are inserted beams palm.
Vena: Trickles of lees, or turbid, They are leaving the must or wine to make it clear through spliff or pump.
Vendimiador: Person cutting grapes.
Venencia: Utensil that are removed from the boot, small portions of wine or must. Unvástago comprises a rod or flexible 75cm long, whalebone or plastic, which at one end has a metal hook and on the other a cup or cylindrical container about 3cm diameter by 8 O 9 long and with vaulted background. Made of stainless steel or silver. It can also be cane, cut so that it is in one piece with the rod and container, whose background is a lump cane.
Venenciador: Operator of the warehouse that uses the venencia.
Chute: Brass utensil, cogedor shaped, which it is used to speed up the transfer of must tub to boot, during the treading.
Viñadero: Whoever keeps a vineyard.
viticulturist: Person he is exercising the profession and is proficient in viticulture.
V.O.R.S ” Vinum Optimun Rare Signatum”: Rating awarded by the Regulatory Council for determindas sacks wines of exceptional quality and old age more than half 30 years.
V.O.S ” Wine Optimun signed”: Rating awarded by the Regulatory Council for certain bags of wines of exceptional quality and an average age above 20 years.
Bud: Name given on the steps the wort quality.
Zoleta: Mattock tool similar to but smaller work.