Unfiltered
A wine that has not been filtered before bottling and contains dead yeast cells and other sediments. See other clarifying processes such as "fining".
Unfiltered: Wine that has not gone through a filtering process to clarify it.
Varietal Character: The character typical of a specific grape variety.
Veraison: The stage when grapes begin to soften and gain color.
Unfiltered- A wine that has not been filtered which is normally a process that removes sediment. Sometimes leaving the wine unfiltered adds flavour and body.
V ...
Unfiltered Wine
Wine that has been bottled without filtration. Fashionable in quality wines, it avoids a process which many believe strips wine of some flavour and complexity.
UNFILTERED
Opposite of "filtered". However, does not exclude other clarifying processes such as "fining" etc.
UNFINED
Opposite of "fined", but does not exclude other clarifying processes such as "filtering" etc.
Unfiltered wines are bottled with conventional corks and need to be decanted. Recent bottlings are identified by the label wording 'Unfiltered' or 'Bottle matured' (or both).
(With unfiltered wines - particularly, in my experience, wines from theRhõne - pigment deposits may stick to the bottle's sides, forming a voile. Thiswill remain, and is nothing to be concerned about.) ...
Unfined and unfiltered wines are rich and have great mouthfeel, but from a winemaking perspective they are more difficult to do (because of bacterial issues).
Hazy
A visual description for a wine that's less than clear. Some "unfiltered" wines may appear less brilliant than most.
Heady
Wine with an exceptionally "forward" or "fragrant" aroma. Also refers to wine high in alcohol.
of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold iced tea and hot coffee, between plain fruit punch and carbonated soda, between filtered and unfiltered ...
HAZY: Used to describe a wine which is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
HAZY: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
Could be used to describe a good quality wine that is unfined or unfiltered, but usually pertains to unsightly matter suspended in the wine.
heady...
High alcohol.
Rama (branch) En rama - a new wine that has not yet been fined (see Clarificación). Unfiltered wine.
Recio (gutsy) Well constituted, but full bodied.
Decant. To transfer wine from the bottle into another container, to aerate or to separate an unfiltered red wine from its sediment.
A visual description, used to describe a wine that has small amounts of matter. A good quality if a wine is unfined and unfiltered.
Heady
Used to describe high-alcohol wines with a fragrant aroma.
A visual description for a wine that's less than clear. In this age of industrial-produced wines, a hazy sample is a rarity, but some "unfiltered" wines may appear less brilliant than most.
Hollow, empty ...
Filtering
This process clears a wine of impurities and bacteria, theoretically improving the clarity and taste, but some drinkers believe unfiltered wines taste more natural.
The wines are softened by ageing in wood for up to six years and are generally ready for consumption when released. The best, although not the cheapest, examples are labelled 'traditional' or 'unfiltered'.
to remove small particles from the wine in order to clarify it. Some vintners believe that this removes some flavor and body from the wine, and therefore do not use the technique. Their bottles may be labeled as “unfined' or “unfiltered.' ...
But it is a controversial practice. Opponents to filtration claim that it strips out some of the flavour, and marketing people consequently use the term 'unfiltered' to help sell wines that haven't been treated in this way.
After up to 20 months in French oak barrels, the wines are racked for a final time and bottledusually without filtration. Unfiltered wines, because they have not been stripped, tend to be more complex wines.
identified and cared for, for one reason or another; in short, it means the vines are of high quality, in a fantastic location, and old). After fermentation, the wine spent 18 months in French oak barrels (66% of them new) and was bottled unfiltered.
The best, although not the cheapest, examples are labelled 'traditional' or 'unfiltered'. These offer a real glimpse of vintage quality and often continue to improve after release.
In about 14 days the wine is pressed off and racked into French barrels of which 35% are new. The wine is racked 2-3 times during the 20-month aging period to promote clarity and brilliance. The finished wine is bottled unfined and unfiltered.
 See also: Wine, Filtered, Grape, Bottle, Fruit
  
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