STILL WINE
Sensory impressions perceived when the wine is exposed to visible light rays.
Limpidity
This descriptor allows the taster to evaluate the cloudiness of a wine. For this descriptor, complete absence of haze is equivalent to a full rating for this descriptor.
Colour & Nuances
This descriptor allows the taster to evaluate the main colour of the product and its nuances (secondary colours).
Sensations perceived by the olfactory organ when stimulated by certain volatile substances
Purity
This descriptor allows the taster to evaluate the cleanliness of a wine. By penalizing this descriptor, the taster is able to identify viticultural - or oenological – storage or manipulation-based defects, perceived by the nose. Complete absence of defects is equivalent to a full rating for this descriptor.
Olfactory Intensity
This descriptor allows the taster to evaluate the positive spectrum of properties and characteristics of a wine, taking into account the aromas perceived and their intensity.
Olfactory Complexity
This descriptor allows the taster to evaluate the diversity and richness of the aromatic palette by perceiving the combination of several different and changing aromas, associated with the development, concentration, finesse and elegance of odours.
Full spectrum of sensations perceived in the mouth by the gustatory and olfactory systems when stimulated by the wine
Purity
This descriptor allows the taster to evaluate the cleanliness of a wine. By penalizing this descriptor, the taster is able to identify viticultural, oenological, storage or manipulation-based defects, perceived by the taste. For this descriptor, complete absence of defects is equal with a full rating.
Intensity of Flavours
This descriptor allows the taster to evaluate the positive spectrum of wine’s properties and characteristics, taking into account the flavours perceived and their intensity, especially their first impact on the palate when the taster has just tasted the wine.
Structure & Complexity
This descriptor “structure” allows the taster to assess the structure elements of a wine (sugars, acidity, alcohol, tannins, fruit concentration, oak influence…) associated with its balance and quality potential. This descriptor “complexity" allows the taster to evaluate the diversity and richness of the aromatic palette by perceiving the combination of several different and changing aromas, associated with the concentration, finesse or elegance of flavours. In this case, the taster evaluates the evolution of the wine on the palate.
Persistence
This descriptor allows the taster to evaluate the length of a positive residual gustatory sensation perceived once the wine has left the mouth.
Balance and harmony of the wine sample presented and general appreciation
Balance & Harmony
This descriptor allows the taster to evaluate the overall sensation perceived on the nose and in the mouth integrating smells, flavours and the balance of the overall elements. In terms of harmony, the taster evaluates the synergy between the smells perceived on the nose and the flavours perceived at the moment of tasting.
General Appreciation
This descriptor allows the taster to assess the overall quality of a wine, taking into consideration the pleasantness perceived, the positive quality and the product’s authenticity or distinctiveness.