Cantina sociale (It.)
used for ageing vin santo.
Carbon dioxide (CO2)
For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
Cave co-operative (Fr.)
particularly in Cabernet Sauvignon wines.