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Glossary

Wine map

Wine glossary

Acidity

One of the sensations that define the taste of wine, caused by the natural acids naturally present in it. When not excessive, acidity contributes to the wine’s harmony and balance, giving it a fresh and lively character.

Aftertaste

The final sensation of wine that lingers in the mouth after swallowing

Ageing

The maturation phase of wine, whether in wood, steel, or bottle, before being released to the market

Alcoholic fermentation

A natural biochemical reaction carried out by yeasts, primarily converting grape sugars into alcohol and carbon dioxide

Alcohols

This term refers to the ethanol obtained from the fermentation of sugars

Appellation

Refers to a legally determined and protected wine region. It certifies that the wine meets the production regulation's requirements

Aroma

A scent or family of scents perceived through nasal or retronasal examination during organoleptic analysis. Aromas are classified as: Primary (derived directly from the grape variety), Secondary (formed during fermentation), Tertiary (developed during aging or maturation)

Astringency

A characteristic of tannin-rich wines that leaves the mouth dry and imparts a rough, arid taste

Balance

The harmony of aromas and flavours in a wine. A wine is considered balanced when elements such as acidity, sapidity, and softness are in harmony with one another

Barrique

An oak barrel, typically with a capacity of 225 liters. It imparts a distinctive aroma to the wine and allows for micro-oxygenation

Bâtonnage

A process that involves periodically stirring the lees back into suspension during wine maturation

Bead

Characteristic of sparkling and semi-sparkling wines, it refers to the bubbles rising from the bottom of the glass toward the surface

Big barrel

A wooden barrel, usually oak, with a capacity of over 1,000 liters

Blend

Blending of different grape varieties during winemaking. When blending occurs after vinification (mixing wines rather than grapes), it is simply referred to as assemblage

Botrytis Cinerea

A noble mold that can affect grapes exposed to specific climatic conditions. It is used to produce wines with great body and aromatic complexity

Botrytized

Botrytized wines are made from grapes affected by Botrytis Cinerea, a noble mold that enhances the wine's concentration of aromas and flavors. Muffato wines pair well with desserts, aged cheeses, and dried fruits, and the recommended serving temperature is 8-10°C

Bouquet

The set of olfactory sensations and aromas of a wine, which develop during maturation

Charmat Method

Used in sparkling wine production, this method involves the secondary fermentation of the wine in sealed, pressurized tanks called autoclaves

Clarity

Refers to the wine’s colour, indicating the absence of suspended particles or deposits

Classico

A wine produced in a historic winemaking area with the longest tradition

Consistency

Indicates the wine’s richness in structural compounds. A particularly consistent wine flows slowly along the sides of the glass

Cru

A French term referring to a vineyard or a specific wine-producing area recognized for its superior suitability for a particular grape variety

Crushing

A preliminary phase of the winemaking process that breaks the grape berries to release the juice, which will later undergo fermentation to become wine

Cuvée

A French term denoting a blend of multiple wines, sometimes from different vintages or grape varieties, to create a unique style (almost synonymous with "blend" or "assemblage"). Commonly used in Champagne production

Dégorgement

The final stage of Champagne or Metodo Classico sparkling wine production, performed before release. It involves removing the sediment collected under the cork from the bottle

Destemming

The process of separating the grape berries from the stems, usually before crushing. In some cases, it may occur afterward

DOC, DOCG

Wines protected by specific production regulations. DOCG wines are subject to stricter rules and controls compared to DOC wines

Appassimento

A process that, in certain wines, follows grape ripening; it involves the dehydration of the berries to concentrate their aromas and flavors

Effervescence

The presence of carbon dioxide in a wine, visible as bubbles of varying sizes in sparkling and semi-sparkling wines. The finer and more persistent the bubbles, the higher the wine's quality

Evolutionary stage

A wine's quality as it evolves, with a variable duration depending on the type of wine. As wine matures, it shifts from a more rigid structure to increasing softness. Generally, based on its evolution, a wine can be classified as: Immature (still undergoing aging); Young (marked by freshness and firmness), Ready (suitable for drinking but still capable of improvement); Mature (has reached optimal balance).

Clarification

The process of removing any suspended particles from the wine

Finish

The set of sensations that linger in the mouth after swallowing the wine, allowing for an evaluation of its complexity, balance, and age

Freshness

The combination of pleasant acidity and fragrance that makes a wine feel bright and vibrant on the palate

Grape variety

A specific type of grape, characterized by the shape and colour of the berries, the structure of the cluster and leaves, the ripening period, and, most importantly, the organoleptic qualities of the wines produced from it

Harmony

The perfect balance of all the elements that characterize a wine (aromas, flavors, etc.). A wine is considered harmonious when no single element dominates and all components contribute equally to its overall taste

IGT

Appellation that guarantees the geographical origin of a wine, sometimes also specifying the grape varieties used

Intensity

A characteristic that can refer to the shade of color, the breadth and depth of aroma, or a particularly pronounced flavour

Lees

A term referring to the sediment that forms in wine during the production and aging process

Longevity

Indicates a wine’s ability to last over time while maintaining or even improving its qualities

Maceration

The phase of winemaking in which the must remains in contact with the grape skins

Malolactic fermentation

A natural biochemical reaction carried out by bacteria that convert malic acid (naturally present in young wines and responsible for fresh, crisp notes) into lactic acid, which gives the wine smoother, more mature aromas. Not all wines undergo malolactic fermentation

Metodo Classico

A sparkling wine production process that induces a secondary fermentation in the bottle using selected sugars and yeasts

Minerality

Mineral substances contribute to a wine’s structure and, on the palate, enhance its sapidity. This is a highly sought-after characteristic in many white wines

Must

The juice obtained from grapes through crushing or pressing, which has not yet undergone fermentation

Organoleptic properties

The qualities of a wine that can be perceived and evaluated through the senses during a tasting. These characteristics include color, aroma, and taste

Persistence

The duration (in seconds) of olfactory and taste sensations that linger after swallowing the wine

Production Regulations

The set of rules governing the production of a specific appellation

Reserve

A term used for wines that undergo a longer ageing period than normally required. It appears on the label before the vintage indication

Roundness

A wine is described as round when it offers complex yet balanced and smooth sensations

Sapidity

A sensation resulting from the presence of mineral salts, influenced by the soil, climate, and winemaking practices where the grapes are cultivated

Softness

A wine is described as soft when it presents velvety sensations on the palate. Softness is generally a characteristic of mature and full-bodied wines

Sparkling process

The phase in the sparkling wine production process where the wine becomes effervescent

Static settling

A process that separates the grape must from the solid lees before alcoholic fermentation begins

Structure

The sensation a wine leaves on the palate, influenced by the solid components present. In red wines, it is primarily determined by tannins

Sulphites

Salts present in wine, primarily derived from sulfur dioxide (SO₂), an additive used as an antimicrobial and antioxidant since the 18th century. A small amount of sulfites naturally occurs in wine, varying by region and grape variety. Strict regulations define the maximum allowable levels

Sur Lie

A French term referring to wine ageing on the lees, the sediment formed by yeast after fermentation. This process can take place in the bottle or another storage vessel and is used as an alternative to standard bottle ageing to produce rich and full-bodied white wines

Tannic

A taste sensation of astringency linked to a strong tannin presence, a chemical compound found in most plant extracts, including wine and tea. In addition to grapes, tannins can be absorbed from the wood of barriques during aging

Tannin

A natural compound present in grape skins, stems, and seeds, as well as in oak barrels. Tannins contribute to wine colour formation and are responsible for the drying, astringent sensation in the mouth

Tasting

The evaluation of a wine's quality based on the perception of its organoleptic properties and the sensations it produces

Terroir

A broad concept that goes beyond soil composition, encompassing all the factors that define a vineyard’s uniqueness, including land morphology, sun exposure, temperature, rainfall, and climate

Vinification

The biochemical process of transforming grapes into wine, from crushing to bottling and market release

Vintage

For sparkling wines, this term indicates the harvest year. A wine labeled with its vintage is called "millesimato", meaning it comes from a single exceptional harvest. Producers choose to indicate a vintage only in particularly good years. For still wines, the term used is simply vintage