We will analyse the following aspects of the wine: 

● Firstly, its clarity and transparency, meaning the absence of particles in suspension that can be seen with the naked eye. This is done by placing the wine between the eye and a light source. Going from the most negative to the most positive aspect, we can refer to wines as cloudy, opalescent or matt, transparent and bright.

● Secondly, the ‘robe’ or the intensity of its colour. To analyse this we tilt the glass over a white surface, defining the wine as having a high, medium or low robe, whether we can see through it or not. The intensity of the colour also tells us about the structure and body of the wine. The more intense the colour, the more structured the wine.

● The third element we define is the colour. The range of colours seen in red wines ranges from violet red to coffee, and based on the colour we can see how well developed or aged the wine is.

● Finally, by turning the glass we can appreciate another two aspects. First, the fluidity of the wine, defined by the ‘legs’ on the side of the glass that are directly connected with the structure and strength of the wine, and secondly its effervescence, the slight sparkle that is typical of young wines.