Symbols

Aromas

Glasses

Colours

Tastes

Glossary

Wine map

Wine glossary

Acidity

It is one of the sensations that determines the taste of wine, due to the acids that wine naturally contains. If it is not excessive, the acidity contributes to the harmony and balance of the wine, giving it a fresh and crispy feature

Aftertaste

It is the mouthfeel of the wine that remains after swallowing

Ageing

It is the maturation of the wine, that may take place in wood, steel or bottle, before it is put on the market

Alcoholic fermentation

Natural biochemical reaction by yeasts that transforms grape sugar into alcohol and carbon dioxide

Alcohols

It refers to the alcohol produced by the sugars fermentation

Appellation

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

Aroma

It is perceived during the orthonasal and retronasal olfactory tasting. The scents are classified in primary (deriving directly from the grapes), secondary (generated by the fermentation of the wine), tertiary (developed during the period of ageing of the wine)

Astringency

Feature of rich in tannins wines, mouth is dry and wine tastes hard or sharp

Balance

Aroma and taste balance in wine. A balanced wine is one in which acidity, sapidity, softness are in harmony and they are all present in equal measure

Barrique

French oak barrel, with a capacity of 225 liters. It is used to age wine and gives a characteristic aroma, allowing micro-oxygenation

Bâtonnage

It is the act of stirring the settled lees periodically back into wine during maturation

Bead

Vertical succession of carbon dioxide bubbles in a glass containing sparkling wine or Champagne

Big barrel

Wooden barrel, usually oak, with a capacity of 1000 liters

Blend

Blending of different grapes during winemaking. When the blending is done after winemaking, by mixing the wines and not the grapes, it is called assembly

Botrytis Cinerea

It is noble mould causing rotten grapes and favouring sugar concentration. It is used to obtain great body wines with complex aromas, such as straw wines or fortified wines

Botrytized

The word botrytized refers to wines produced using grapes that are attacked by Botrytis Cinerea, a noble mould concentrating wine aromas and flavours. Botrytized wines can be paired with desserts, old cheeses and nuts and the recommended serving temperature is 8-10°C

Bouquet

Olfactory sensations and perceptions of a wine, developing during maturation

Charmat Method

Used in the production of sparkling wines, this method refers to wine sparkling process in ermetic containers called autoclaves

Clarity

It refers to wine colour and indicates the absence of suspended substances or deposits, giving complete clearness

Classico

Wine made in the respective region, with an older winemaking tradition

Consistency

Refers to wine richness in components. A particularly consistent wine flows along the glass walls in an unsmooth way

Cru

This term has a French origin and it refers to a special vineyard, particularly suitable for that grape variety

Crushing

Preliminary phase of wine making process causing grape break, to obtain the juice which will be fermented into wine

Cuvée

Term with a French origin referring to a mix of more wines, sometimes different vintages, or grapes to obtain a unique composition. It is almost a synonym for blend or assembly and often used for Champagnes

Dégorgement

Final phase of Metodo Classico for sparkling wines and Champagne. Disgorging is the act of removing the frozen plug of ice (containing spent yeast) from a bottle, after riddling. It takes place prior to adding dosage and the final corking

Destemming

It consists in the separation of the grape berries from the stems, usually before crushing them

DOC, DOCG

Wines protected by specific production regulations. Regulations for DOCG are stricter than DOC

Drying

For some wines, this process follows grapes ripening; it consists of dehydration of the berries with the aim of concentrating the aromas and taste

Effervescence

Presence of carbon dioxide in a wine, producing big or smaller bubbles in sparkling wines. The more the bubbles are thin and persistent, the better the quality of the wine

Evolution status

Wine quality linked to its evolution, with variable length depending on the type of wine. While maturing, wine becomes softer and softer. Generally speaking, a wine can be defined as immature (ageing has not finished yet), young (has a balance in which hardness, fragrance and freshness are prevalent), ready (is ready to drink, but can still be improved), mature (has reached maximum balance)

Filtering

Removal process of any suspension particles in wine

Finish

It is the mouthfeel after that the wine has been swallowed. It allows us to evaluate wine complexity, balance and age

Freshness

Pleasant acidity and taste fragrance, creating a brilliant wine that has fully developed its organoleptic properties

Grape variety

It is the type of grape characterized by the shape and colour of the bunch and leaves, with a specific maturation period. The wines obtained from it all have different organoleptic characteristics

Harmony

It is the perfect balance of all aspects regarding to the wine's body (aromas, taste, etc.). A wine can be defined as harmonious when no element is obstructing or lacking and overpowers another

IGT

Appellation indicating the geographic origin of the wine and sometimes even of the grapes

Intensity

This characteristic may refer to colour tone, breadth and deepness of the aroma or a particularly pronounced taste

Lees

Wine sediment during vinification, deposit of solidified vegetal material, yeasts and bacteria, settling on the bottom during winemaking

Longevity

Refers to wine ageing potential, in a way that it maintains or improves its qualities

Maceration

It is the winemaking phase in which the must is in contact with the grape skins

Malolactic fermentation

It is a natural biochemical reaction caused by bacteria that transforms malic acid, responsible for the sensation such as freshness in young wines, into lactic acid, which gives more mature hints. Not all wines undergo malolactic fermentation and this mainly happens for red wines

Metodo Classico

Used in the production of sparkling wines and Champagnes, which consists of a refermentation in bottle using sugars and selected yeasts

Minerality

The mineral substances determine the structure of a wine and of the flavor. It is typical of many white wines

Must

Juice obtained from crushing or pressing of the grapes and not yet fermented

Organoleptic properties

Wine characteristics that can be perceived through senses, upon tasting. Characteristics are about the colour, smell and taste

Persistence

How long olfactory and taste sensations last in seconds, after swallowing a wine

Production Regulations

Set of rules that regulate the production of a specific appellation

Reserve

This term indicates wines with a longer ageing period than usual. On the label, it preceeds the vintage indication

Roundness

A wine is defined as round when the sensations it creates are complex, but balanced and soft at the same time

Sapidity

Sensation due to the presence of mineral salts, depending on soil and climate characteristics in which grapes are grown and on winemaking practices

Softness

A wine is called soft when it leaves a round sensation in the mouth. Softness is usually typical of mature and structured wines

Sparkling process

It is the phase of foaming during sparkling wine's production

Static settling

This process consists of separating the lees from crushed grapes, before alcoholic fermentation begins

Structure

Sensation that a wine leaves on the palate, deriving from all the solid substances. In red wines it is mainly determined by tannins

Sulphites

Mineral salts in the wine and mainly produced by an additive (sulfur dioxide) used as an antimicrobial and antioxidant since XVIII century

Sur Lie

French word indicating wine ageing on yeasts lees after fermentation. It can be in bottle or another container, used as an alternative to normal bottle ageing, to make rich and bodied white wines

Tannic

Sensation of astringency linked to the strong presence of tannin, a chemical substance found in all vegetable extracts, from wine to tea. Tannin can also be released to wine from the wood of barriques

Tannin

Tannin is a compound present in grape lees, stems and grape seeds, as well as in barrel wood. It contributes to giving wine its colour and creates a dry astringent sensation in the mouth

Tasting

Evaluation of wine characteristics based on the perception of the organoleptic properties of wine and the sensations it creates

Terroir

Wide concept, going beyond the definition of the land and including all factors that make a grape unique, among others: morphology of the area, sun exposure, temperature, precipitations, climate

Vinification

Biochemical process of processing grapes into wine, from crushing to placing on the market

Vintage

With reference to sparkling wines, this term indicates the year in which grapes were harvested. If the vintage appears on a wine label, the wine is called vintage. Producers usually decide to use this term only for exceptionally good vintages. The term vintage is not used for non-sparkling wines