RESA, Italian term of measurement of the grape juice yielded by crushing (pressing), usually about 70 per cent of the grapes. See quintale.
BIBLIOGRAPHY
David Gleave, ‘The Wines of Italy‘ (Salamander Books, London, 1989), p14.
RESA, Italian term of measurement of the grape juice yielded by crushing (pressing), usually about 70 per cent of the grapes. See quintale.
BIBLIOGRAPHY
David Gleave, ‘The Wines of Italy‘ (Salamander Books, London, 1989), p14.