The tasting process is a sensory test of the wine providing a judgement about organoleptics properties. This process give a proper classification.

In order to make a good sensorial exam succeed, few conditions are extremly important:

• The tasting glass has to be a rather closed glade, made of thin glass and a unique colour;
• The tasting room has to be isolated from the outer rumours and temperatures (i.e. atmospheric rumours). A good temperature for the test is approx 20°C and a good luminance is required;
• The ideal tasting time is in the early morning before eating. Thewines order: The dry ones first, the sweetest ones follow. The youngest ones first then the oldest. The white wines first, then the rosč, red and spumante ones, from the less flowered to the most aromatic ones. Between separate tasting phases, it is strongly recommended to drink a glass of natural water;

The wine tasting consists of three phases:

1. Visual exam
2. Smell exam
3. Tasting exam

1. The visual exam allows to obtain colour, clearness, transparency, sparkling, viscosity, fluidity informations.

2. The smell exam allows to obtain flavours, intensity, persistents and quality informations

3. The tasting exam combines the previously obtained informations with the other senses and it allows to obtain quality, structure, intensity and persistent informations.