This site uses cookies.
Some of these cookies are essential to the operation of the site,
while others help to improve your experience by providing insights into how the site is being used.
For more information, please see the ProZ.com privacy policy.
Freelance translator and/or interpreter, Verified site user
Data security
This person has a SecurePRO™ card. Because this person is not a ProZ.com Plus subscriber, to view his or her SecurePRO™ card you must be a ProZ.com Business member or Plus subscriber.
Affiliations
This person is not affiliated with any business or Blue Board record at ProZ.com.
Source text - French Terroir : - Argilo-calcaire. - Cépage : - Assemblage de Cabernet Sauvignon et Cabernet Franc, Merlot et Malbec avec une prépondérance des Cabernets de l'ordre de 75%. - Vinification : - La couleur du moût est obtenue par "saignée" c’est-à-dire par écoulage d’une partie de la cuve de macération après 3 jours de contact avec la peau du raisin. Le moût est ensuite débourbé à froid avant d’être fermenté à température contrôlée de 15-17° jusqu’à la complète consommation de ses sucres. - Après soutirage en fin de fermentation, le vin est "collé" et sulfité puis fait l’objet de quatre soutirages avant la filtration. - Conservation : 2 ans - Assemblage : La proportion de Cabernet Sauvignon, Cabernet Franc et de Merlot est fontion des critères d'extraction des couleurs lors de la macération des raisins. -
Translation - English Terrroir : Calcerous clay
Varietals : Blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec - mostly Cabernets, up to 75%
Wine-making : The color of the must is obtained through “bleeding” or running off part of the maceration vessel after 3 days of contact with the skins. The must is then cold racked before a temperature controlled fermentation at 15-17° until the sugars are completely fermented. After fermentation is complete and the wine is racked, it is then fined and suphited then racked a further 4 times before filtration.
Cellaring : 2 years
Blend: The proportion of Cabernet Sauvignon, Cabernet Franc and Merlot is directly related to the degree of colour extracted during the maceration of the grapes -
More
Less
Translation education
Bachelor's degree - Concordia University
Experience
Years of experience: 17. Registered at ProZ.com: Mar 2007.
I am an OTTIAQ certified translator and a graduate of Concordia University where I majored in Specialization Translation. My excellent verbal and written skills enable me to effectively communicate information to others. I have gained many new skills from my previous jobs that make me the right candidate to translate your documents. I am fluent in a variety of computer programs (including Microsoft Office, Trados and Wordfast), am able to deal with clients on a regular basis and have excellent people skills.
Keywords: Translation and Revision
This profile has received 4 visits in the last month, from a total of 2 visitors