Term for the degree of ripeness of the grapes (also aromatic ripeness or, in the case of red wine grapes, phenolic ripeness) at which the aromas or bouquet of the later wine are best brought out. This state is also called physiological r ipeness. See also under Maturation, Ripening and Vegetative cycle.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena