Glossary

A-levels

When the grapes ripen, when the acidity and sugar content have reached the desired ratio.

abboccato

Italian name for a light, already perceptible sweet that lies between semisecco (semi-dry) and amabile (semi-sweet).

Abruzzo

The landscape of Abruzzo is characterised by hills and mountains. Viticulture is the most important part of agriculture, around 33,000 hectares are planted with vines. They grow ideally at altitudes of up to 500 metres, mainly on the slopes facing the Adriatic. The Abruzzo winegrowers, who are still often underestimated, are young wineries and traditional companies that cultivate their Montepulciano and Trebbiano wines without international grape varieties and overly globalised wines. (superiore.de)

Capital: L'Aquila
Provinces: L'Aquila, Teramo, Chieti, Pescara
Area under vines: 32,800 hectares
Total production/year: 129.60 million litres
of which red/roséwine: 260.60 million litres
of which white wine: 98.30 million litres
Share of wine-growing in Italy: 5.80%.

aceto balsamic vinegar

Aceto Balsamico Tradizionale, the actual Aceto Balsamico, is the king among vinegars, but also the most expensive. Its production is complex and takes at least 12 years, it is strictly supervised by an association in Modena.

For its production, the must of overripe Trebbiano grapes is concentrated by boiling before being fermented into wine in large barrels. Vinegar bacteria then transform the alcohol of the wine into acetic acid. It then matures for many years on roof floors and is repeatedly filled into smaller barrels made of different types of wood, as a large part of the liquid evaporates. The secret of how long it matures in which wood is kept strictly in the families. A litre of Aceto Balsamico Tradizionale is produced from about 25 litres of grape must. This is offered in small flacons and provided with a check number.

Aceto Balsamico di Modena is much cheaper, produced in tanks or wooden barrels and then aged in wooden barrels. In the case of well-ripened balsamicos, the ageing period is indicated on the label.

Note: Since the name Balsamic Vinegar or Aceto Balsamico is not protected, it can also be simple, with sugar colored wine vinegar from industrial production!

acid

Essential component of a wine composed of bound acids (from the grape and acids resulting from fermentation) and volatile acids (malic, tartaric, lemon and acetic acids). The acid content is measured in g/l.

Acidity

Italian term for acid.

acidulo

Italian term for an acidic or acidic wine.

acienda

Italian name for a farm, an agricultural property.

Acienda Vitivinicola

Italian name for a winery.

Acqui

A pure DOCG red wine from the Brachetto grape from the hillsides of the provinces of Asti and Alessandria. The Acqui is offered as a sparkling and still wine.

The colour garnet red, tending to light red; in the nose a very delicate musk aroma; on the palate sweet and soft. Minimum alcohol content: 11.5% vol. Food recommendation: Red fruits and cakes.

activated carbon

Dust fine, porous and purified carbon used to correct colour, taste and odour defects in wine.

adaption

In viticulture, the ability of the rootstock to adapt to a particular type of soil, especially lime tolerance. A base with poor adaptation leads to growth disturbances and loss of performance. Accumulating moisture leads to chlorosis in all rootstocks.

aerobic

Metabolism in the presence of oxygen oxidation. In the production of wine mostly undesired or only desired under controlled conditions, as for example in the production of sherry.

In the absence of oxygen we speak of anaerobic, as is normally the case with wine fermentation (reductive ageing).

affiles

A DOC red wine from the province of Rome in the Lazio region. The production zone includes the municipalities of Affile, Rotaie and parts of Arcinazzo. The Affile or Cesanese di Affile is made at least 90% from the Cesanese grape, with additives of Sangiovese, Montepulciano, Barbera, Trebbiano Toscano or Bombino Bianco.

It is ruby red in colour, tending towards garnet over time, with a characteristic Cesanese aroma and a soft taste with a slight bitterness. Depending on the residual sugar content, there are the following species: Secco, Asciutto, Amabile and Dolce as well as Spumante Naturale and Frizzante Naturale. Minimum alcohol content: 12% vol.

affinate

This is how the pouring of wine over the cheese during its maturation is called. This process is also called "washing". This process creates an unmistakable taste and is a reason for the harmony between wine and cheese.

Aglianico

Aglianico is a red grape variety with dark grapes cultivated in southern Italy on an area of around 13,000 hectares. It was probably already introduced by the ancient Greeks. Aglianico achieves its best results on the volcanic floors of the DOC areas of Taurasi in Campania and Aglianico del Vulture in Basilicata.

The early sprouting vine produces wines here that must be counted among the finest red wines in Italy as they mature. All over the region of Apulia, except on the Salento peninsula, Aglianico grapes may be used to produce Aglianico di Puglia DOC. It is a heavy, sweet straw wine made from rosinated grapes.

Aglianico del Taburno

DOC wine from a large production area in the region of Campania, which includes Taburno and other municipalities in the province of Benevento. The Aglianico del Taburno is produced in the following two variants:

Aglianico del Taburno Rosso - mainly from the homonymous grape variety with other local red wine grape varieties (max. 15%). Intense ruby red, later tending towards garnet red; pleasant and persistent fragrance; astringent on the palate, slightly tannic, velvety with age. Minimum alcohol content: 11.5% vol. Minimum maturing period: 2 years. After 3 years maturing time and with at least 12.5% vol. the designation Riserva can be assigned. Food recommendation: Primi with sumptuous minced meat sauces, tripe alla Napoletana, roulades, poultry, game, medieval cheese.

Aglianico del Taburno Rosato - from the same varieties as Aglianico del Taburno Rosso. Intense Rosé; in the nose fresh fruit; on the palate fresh and soft. Minimum alcoholic content: 11.5% vol. Ageing: 5 months. Food recommendation: Spicy fish dishes with herbs, smoked cheese.

Aglianico del Vulture

This DOC red wine from the Basilicata region is one of the best wines in southern Italy.
The grapes of the Aglianico grape variety produce an excellent wine that is suitable for prolonged ageing.

It has an intense ruby red to vivid garnet red colour, with orange reflections as it ages; it has a characteristic, delicate aroma, which becomes more refined as it matures; the taste is bitter, spicy, fresh, harmonious, with balanced tannins that become increasingly velvety, it may have a slightly sweet nuance. Minimum alcohol content: 11.5% vol. Minimum maturing period: 1 year. With at least 12.5% vol. alcohol and 3 years storage in barrels and bottles, it can bear the designation Vecchio; after 5 years it is qualified as Riserva. The Aglianico del Vulture is also produced as Spumante Naturale.

Food recommendations: Mature cheeses like Pecorino di Filiano or Caciocavallo podolico, Lucanica, Soppressata, Primi like the local ravioli or Strascinati, meat dishes like lamb with mushrooms, vegetable dishes like Ciammotta.

agliata

Creamy garlic sauce with olive oil.

Aglio

Italian for garlic.

Agnello

Italian for lamb.

Agnolini

Italian: small, round ravioli.

Agnolotti

Square dumplings filled with minced meat, poultry, sausage, vegetables, ricotta or cheese.

AIS

Associazione Italiana Sommeliers - Italian Sommelier Union.

al dente

Italian: firm to the bite.

al forno

Italian: from the oven, au gratin.

albana

The high-yielding Albana comes from Emilia-Romagna and delivers dry and sweet white wines as well as sparkling wines. The Albana di Romagna is the only DOCG wine of the region made from this grape variety. The white wine is produced southwest of Bologna from the Albana grape.

In addition to the rather neutral dry (secco) and sweet (amabile) versions, a dessert wine (dulce, passito) is also produced from raisin-dried grapes, which best expresses the taste potential of this grape variety.

Albana di Romagna

A white wine from the region of Emilia-Romagna made from various clones of the Albana grape variety, which was the first to be awarded the DOCG. The following different versions are pressed:

Secco (dry) - straw yellow, tending to golden yellow after prolonged ageing, delicate aroma typical of the variety, warm, harmonious and slightly tannic on the palate. Minimum alcohol content: 11.5% vol. Food recommendation: Prosciutto, Culatello, Shoulder, Passatelli, Cappallacci, Tortellini.

Amabile (sweet) - straw yellow, tending to golden yellow after prolonged ageing, characteristic aroma, fruity on the palate, sweet, pleasing. Minimum alcohol content: 12% vol. Food recommendation: spongata, rice cake, sweet pastry.

Dolce (sweet) - straw yellow colour, tending to golden yellow after prolonged ageing, typical aroma of the variety, fruity taste, sweet, pleasant, characteristic. Minimum alcohol content: 12% vol. Food recommendation: spongata, rice cake, sweet pastry.

Passito (sweet wine) - golden yellow, tending to amber, intense characteristic bouquet, velvety in taste, pleasantly sweet. Minimum alcohol content: 15.5% vol. Food recommendation: spongata, rice cake, sweet pastry, seasoned cheese with herbs.

albarola

Albarola is a local white grape variety cultivated on the Ligurian coast.

Albarossa

Albarossa is a red grape variety cultivated in 1938 by Giovanni Dalmasso. It is a cross between the Nebbiolo and Barbera varieties. Since 2001 it has been authorised for cultivation in the Piedmont region of Italy, in the provinces of Alessandria, Asti and Cuneo.

Alberello

Italian term for the bush or gobelet upbringing of vines

Alcamo

The largest DOC area in the Sicily region with around 20,000 hectares. The following high-quality white, red and rosé wines are produced in the hillsides of the entire municipality of Alcamo and in nine municipalities in the provinces of Trapani and Palermo:

Bianco - from grapes of the different Catarratto varieties (min. 60%), Ansonica or Inzolia and/or Grillo and/or Grecanico and/or Chardonnay and/or Müller-Thurgau and/or Sauvignon (max. 40%) as well as any other authorised grape varieties (max. 20%). Bright straw yellow, with greenish reflections, the scent vinous, intense, fruity, harmonious, on the palate tart, fresh and balanced. Minimum alcohol content: 11% vol. Food recommendation: tuna salad, mussels, fresh sardines Bianco

Spumante - from the same grapes as the Bianco, obtained by secondary fermentation in the bottle or pressure tank. Fine, persistent foam, pale straw yellow, fragrant, fruity with vegetable notes in the nose, on the palate semi-dry to pronounced dry, fresh and balanced. Minimum alcohol content: 11% vol.

Classico - from Catarratto Bianco Comune and/or Catarratto Bianco Lucido (min. 80%) and possibly other varieties coming from the oldest production zone. Ijntensive straw yellow, fragrant, fruity with vegetable notes in the nose, pleasant on the palate, structured, bitter in the finish. Minimum alcohol content: 11.5% vol.

Vendemmia Tardiva - from the same grapes as Bianco, but partially dried on the vine and not harvested before mid-September. Straw yellow to golden yellow, characteristic, delicate, persistent fragrance, sweet to dry on the palate, typical, harmonious. Minimum alcohol content: 14% vol. Food recommendation: Cannoli.

Rosato - from the grapes of the Nerello Mascalese, Calabrese or Nero d'Avola, Sangiovese, Merlot and Syrah grape varieties, vinified individually or together, "white". More or less intense rosé, fine, fruity fragrance, on the palate semi-dry to pronounced dry, fresh, harmonious. Minimum alcohol content: 11% vol.

Rosato Spumante - from the same grapes as the Rosato, obtained by secondary fermentation in the bottle or pressure tank.

Rosso - obtained from Calabrese or Nero d'Avola (min. 60%), Frappato and/or Sangiovese and/or Perricone and/or Cabernet Sauvignon and/or Merlot and/or Syrah (max. 40%) and possibly other authorised grape varieties (max. 10%). Ruby red, fruity, characteristic scent with spicy notes, astringent and full-bodied on the palate. Minimum alcohol content: 11.5% vol. Food recommendation: Pecorino cheese, lamb, eggplant, ripe ricotta, salami.

Novello - from the same grapes as the Rosso. Ruby red with violet reflections, intense, typical scent, harmonious on the palate, with good balance. Minimum alcohol content: 11% vol.

Riserva - from the same grapes as the Rosso. Ruby red, tending towards garnet red, intense vinous scent, balanced and full-bodied on the palate. Minimum alcoholic strength by volume: 12%. Prescribed ageing: 2 years from 1 December of the year of harvest, of which at least 6 months in wooden barrels.

From the grapes of the respective grape varieties (min. 85%) and possibly other varieties approved for the DOC zone, the following wines are also produced: Ansonica or Inzolia, Catarratto, Chardonnay, Grecanico, Grillo, Müller-Thurgau, Sauvignon, Cabernet Sauvignon, Calabrese or Nero d'Avola, Merlot and Syrah.

alcohol content

In wine, this refers to the proportion of ethyl alcohol, a colourless flammable liquid that is responsible for the taste and body of the wine as well as its intoxicating effect.

The alcohol content in wine is expressed in grams per litre (g/l) or mostly in volume percent (% vol.). Minimum quantities are prescribed for quality wines, usually between light 11% vol. and medium 13% vol.

alcohol increase

Improvement of the harvest by adding sugar to the grape must, to the partially fermented grape must or to the young wine. The natural alcohol content in the wine is increased by fermentation of the sugar.

Alcohol level

When wine or other alcoholic beverages are consumed, the alcohol first enters the bloodstream. The amount of alcohol in the blood is expressed in per mille.

Alcoholic fermentation

Chemical process in which the sugar contained in grape must is converted by yeast into alcohol and carbon dioxide.

Aleatico

The Aleatico vine comes from Italy and produces sweet wines of medium red colour.

Aleatico di Puglia

The DOC red wine comes from the region of Apulia. This exquisite Dolce Naturale (natural wine) takes on a delicate fragrance as it ages. It is made from the Aleatico grape variety with possible additions of Negroamaro, Malvasia Nera and Primitivo (max. 15%).

Garnet red with violet reflexes, the wine tends with increasing maturity to an orange red, characteristic smell, in the taste full-bodied, velvety and moderately sweet. Minimum alcohol content: 15% vol.

The Liquoroso version is obtained from slightly raisined grapes with a minimum alcohol content of 18.5% by volume. Ripening in the bottle: 5 months. For the Riserva are 3 years aging regulation. Food recommendation: Regional desserts.

Alezio

DOC wine from the southernmost part of the Puglia region, in the territory of the municipality of Alezio and other municipalities in the province of Lecce. Alezio is produced as Rosso and Rosato from Negroamaro grapes and possible Malvasia Nera di Lecce, Sangiovese and Montepulciano additives.

Alezio Rosso - ruby red, aged with delicate orange reflections; vinous aroma when young, later ethereal, rich bouquet; astringent, warm, spicy taste, pleasant bitter aftertaste. Minimum alcohol content: 12% vol. With at least 12.5% vol. and after 2 years of maturation, it can also bear the name Riserva. Food recommendation: hard cheese, salsiccia, soppressata.

Alezio Rosato - coral red, vinous, persistent fragrance; astringent, harmonious, velvety taste, light bitter aftertaste. Minimum alcoholic content: 12% vol. Food recommendation: Fresh pecorino cheese, salsiccia, soppressata, baked vegetables.

Alghero

DOC wines from the territory of the municipality of Alghero of the same name, the municipalities of Olmedo, Ossi, Tissi, Usini, Uri and Ittiri and partly from the territory of the town of Sassari in the region of Sardinia. This wine is produced from the grapes of one or more vine varieties authorised in the province of Sassari in the following varieties: Bianco, Frizzante Bianco, Spumante Bianco, Passito, Rosato, Rosso, Novello, Liquoroso and Spumante Rosso.

The Alghero DOC also includes the following wines with an indication of the grape variety, of which at least 85% must be used: Torbato, Torbato Spumante, Sauvignon, Chardonnay, Chardonnay Spumant, Vermentino Frizzante, Sangiovese, Cagnulari and Cabernet.

Alicante

Alicante is a red-fleshed grape variety, originally from Spain. Today it is also cultivated in Tuscany. The grapes produce sparkling wines, which are however quite short in the finish.

alimentarius

Italian for food.

alionza

The grape variety native to Emilia produces simple, refreshing, mostly sparkling IGT wine.

Allergens

EU regulation on allergen labelling (LMIV)

Due to food intolerances, the consumption of certain foods can lead to allergic reactions. The following is a list of allergens that must be labelled according to the Food Information Ordinance (LMIV):

GLUTEN- AND GLUTEN-CONTAINING CEREALS
Gluten is a general collective term for a mixture of substances consisting of proteins. These can be found in some types of grain and, in combination with water, can form dough, e.g. when baking bread. Examples are wheat, barley, rye and oats and products made from them.

EGGS
Eggs and related products such as egg yolk and egg white, which are used, among other things, for bakery products and pasta. In winemaking eggs are used for tanning.

EARTH
Peanuts and products made from them such as peanut oil, peanut butter or bakery products.

FISH
Fish and products thereof. In winemaking, fish bubbles (e.g. the fish species Hausen) are used for tanning to make tannin-rich wines smoother even without prolonged storage.

CANCER ANIMAL
crustaceans and the products derived therefrom, such as shrimps, prawns, shrimps and scampi.

LUPINES
Lupines and related products such as lupine flour and lupine sprouts in bakery products.

MILK
Milk and products derived from milk such as cream, whey or crème fraîche. Casein is used in some cases for tanning. However, since this also reacts with the dyestuffs, alternatives are usually used.

FRUITS OF THE SHELL
All types of nuts such as pistachios, walnuts, hazelnuts, almonds, Brazil nuts and oils and spreads obtained from them.

SULFITE
Sulphur dioxide used in the preservation of wine, among other things, with a content of more than 10 mg/l.

SELLERY
Celery and products made from it, such as celery salt and vegetable juices.

MUSTARD
Mustard and derived products such as mustard seed, mustard oil and mustard sprouts.

SECOND
Sesame or sesame products such as sesame pies and sesame oil.

SOYA
Soya and soya products such as soya beans, soya milk and tofu.

IMPORTANT
For example mussels, octopuses, squids and calamari.

Alto Adige

DOC area in the South Tyrol region. In 34 municipalities, including the city of Bolzano, numerous white, rosé and red wines are produced from grapes of various grape varieties. These are sold under the collective name Alto Adige (German: Südtirol) with or without indication of the vine variety, the wine colour, the wine location or the geographical subarea.

amabile

Italian term for half-sweet, the increase of abboccato (very light sweetness).

Wine with pleasant residual sweetness.

amaretti

Bitter almond macaroons, an Italian pastry.

amaretto

Name for an Italian almond liqueur.

Amaro

Italian name for bitter and the name for a bitter liqueur.

Amarognolo

Italian term for the bitter almond taste found in many wines.

ambergris

Italian name for the typical amber colour. Variant of dessert and aperitif wines.

ambrato

Italian name for the typical amber colour. Variant of dessert and aperitif wines.

ampelography

The science of vine varieties, their description and classification.

Amphora

Vessel with two handles, mostly made of clay. Wine vessel widely used in ancient times.

anaerobic

Metabolism in the absence of oxygen. During the fermentation of a wine, the anaerobic process (reductive ageing) usually takes place.

ancelotta

The red grape variety is mainly cultivated in the Italian region of Emilia-Romagna. Because of its dark colour it is mainly used as a component of the red wine Lambrusco Reggiano.

animal

Description of the smell and taste of a wine, especially red wines. Reminiscent of animals like fur, musk, flesh and blood.

annata

Italian name for the vintage.

Ansonica

The grape variety Ansonica, also called Inzolia, originates from Italy and is mainly grown in Tuscany, Sicily and the island of Elba. However, it is also cultivated in other parts of Italy, e.g. in the region of Latium.

Ansonica wines are mostly dry and light to golden yellow in colour. They are characterised by a fresh acidity and aromas of citrus fruits, apricots, flowers and aromatic herbs. The wines can have different flavour profiles depending on the growing region and the type of vinification.

Due to its present acidity and variety of flavours, Ansonica pairs well with seafood, fish dishes and light Mediterranean starters. Ansonica wines can also be enjoyed as an aperitif or with light summer dishes. In Tuscany, Ansonica is often paired with seafood such as mussels or octopus, while in Sicily it is popular with pasta with seafood or fried fish.

Good to know: the Ansonica grape variety is known by different names depending on the region and tradition. In Tuscany, for example, it is also called Ansonica Costa dell'Argentario or Ansonica dell'Elba.

Ansonica costa dell'Argentario

Excellent but rare DOC white wine from the region of Tuscany. The area is located in the southern part of the province of Grosseto and on islands, in particular in parts of the municipalities of Manciano, Orbetello and Capalbio, as well as in all the areas of the municipalities of Isola del Giglio and Monte Argentario.

This white wine is obtained from the grapes of the Ansonica grape variety with additions of other authorised varieties (max. 15%). Straw yellow; slightly fruity nose, soft on the palate, harmonious and lively. Minimum alcohol content: 11.5% vol. Food recommendation: seafood, panzanella, risotto nero, anchovy pâté.

antipasti

Italian term for starters.

antipasto

Italian name for starter.

aperitif

Appetising alcoholic drink which is drunk before a meal. These are usually acidic white wines, rosés or sparkling wines, but also mixed drinks.

aperitif

Appetising alcoholic drink which is drunk before a meal. These are usually acidic white wines, rosés or sparkling wines, but also mixed drinks.

appassimento

Italian term for drying the grapes in the air.

Aprilia

DOC area in the Lazio region. Young wine-growing area in the province of Latina. Three different types of wine are produced in this DOC:

Trebbiano - mainly from the grape variety of the same name. Straw yellow; vinous bouquet; tastes delicate, harmonious, alcoholic. Minimum alcohol content: 11% vol. Food recommendation: Buffalo mozarella, Ricotta romana, Gnocchi alla Romana, Spaghetti alla Carbonara, Fish, Fritto misto.

Sangiovese - mainly from the grape variety of the same name. Intense pink colour; vinous aroma; harmonious taste. Minimum alcohol content: 11.5% vol. Food recommendation: Buffalo mozarella, Ricotta romana, Gnocchi, tripe, beans with bacon, Fritto misto.

Merlot - mainly from the grape variety of the same name. Garnet red, tending towards brick red after prolonged ageing; vinous, pleasant bouquet; full-bodied on the palate, soft, harmonious, balanced structure. Minimum alcohol content: 12% vol. Food recommendation: Coppiette, sausage, gnocchi alla Romana, spaghetti alla Carbonara, oxtail, beef stew, milk lamb.

ar

The area corresponds to 1/100 hectare (100 m²).

arborea

DOC area in the region of Sardinia in part of the province of Oristano. The following DOC wines come from there:

Sangiovese Rosso - from the vine of the same name with possible additions of other varieties of the zone (max. 15%). Ruby red colour; intense vinous aroma; astringent taste, yet soft, fresh and aromatic. Minimum alcohol content: 11% vol. Food recommendation: Ripe goat's or sheep's cheese, salsiccia, provolone, braised lamb, poultry.

Sangiovese Rosato - from the same grapes as the Sangiovese Rosso. Rosé tending towards cherry red; delicate fragrance; tart, harmonious, spicy and fresh taste. Minimum alcohol content: 11% vol. Food recommendation: Spelt soup.

Trebbiano - from Trebbiano Romagnolo and/or Trebbiano Toscano with additives from other white varieties (max. 15%). Straw yellow, sometimes with greenish reflections; delicate fragrance; dry or sweet taste, fresh and slightly acidic, harmonious. Minimum alcohol content: 10.5% vol. Both the dry and the sweet style can be produced as Frizzante Naturale. Food recommendation: Fresh regional cheeses, fish soups, regional primi, grilled fish.

arborio

Arborio is the most commonly used risotto rice. It is named after a place in Piedmont and has thick grains that are about 7 mm long and quite symmetrical. After about 16 minutes the risotto is ready.

Arcole

DOC area in the Veneto region. In the territory of 16 municipalities in the province of Verona, including Arcole, and in the territory of Lonigo, Sarego, Monte, Orgiano and Sossano in the province of Vicenza, a variety of white and red wines are produced:

Bianco - from Garganega (min. 50%) and Chardonnay and/or Pinot Bianco and/or Pinot Grigio. Straw yellow, occasionally greenish colour; vinous, intense fragrance; astringent on the palate, medium body, harmonious, with a delicate bitter note. Minimum alcohol content: 10.5% vol.

Spumante in the varieties Extra Brut, Brut, Extra Dry, Dry, Abboccato and Dolce has produced a fine lasting foam, is straw yellow, with fine fruity notes. Minimum alcohol content: 11% vol. Food recommendation: Prosciutto veneto, salads, prawns, risotto, fish soup.

Rosso - from Merlot (min. 50%) and Cabernet Franc and/or Cabernet Sauvignon and/or Carmenere. Ruby red colour; intense fragrance; harmonious taste. . Minimum alcoholic content: 11% vol. The Novello variety is light ruby red; the aroma is intense, fruity, with hints of cherry: spicy in taste and slightly acidic. Minimum alcohol content: 11% vol.

Chardonnay - at least 85% from the vine of the same name. Straw yellow; the fragrance is fine and elegant; soft, fine taste. Minimum alcoholic strength by volume: 11% vol. of Frizzante with the same characteristics of brilliant colour. Minimum alcohol content: 10.5% vol.

Garganega - from the vine of the same name and possibly other white varieties (max. 15%). Straw yellow, greenish tending colour; characteristic scent; acidic on the palate, with a delicate bitter note. Minimum alcohol content: 10.5% vol.

Pinot Bianco - at least 85% of the grapes of the same name and possibly other white grapes. Straw yellow colour; characteristic fruity fragrance; soft, velvety and harmonious on the palate. Minimum alcohol content: 11% vol.

Pinot Grigio - from the vine of the same name and possibly other white varieties. Straw yellow to amber in colour, occasionally with copper reflections; characteristic fruity fragrance; harmonious on the palate. Minimum alcohol content: 11% vol.

Cabernet - from the Cabernet Franc and/or Cabernet Sauvignon and/or Carmenere grape varieties. Deep ruby red, sometimes tending towards garnet red; pleasant fragrance, with an intense bouquet as it ages; astringent on the palate, velvety as it ages. Minimum alcohol content: 11.5% vol. With at least 12% vol. alcohol and 2 years aging from 1 November of the harvest year, of which at least 3 months in wood, the wine can carry the additional designation Riserva. Food recommendation: Old Asiago cheese, prosciutto, soppressa, bean soup, radicchio risotto, duck, veal.

Cabernet Sauvignon - from the vine of the same name and possible additions of max. 15%. Intense ruby red, tending towards garnet red with time; vinous, characteristic bouquet, more intense with age; astringent taste, hamonic, closed after ageing and velvety. Minimum alcohol content: 11.5% vol. With at least 12% vol. alcohol and 2 years aging from 1 November of the harvest year, of which at least 3 months in wood, the wine can carry the additional designation Riserva. Food recommendation: Soppressa, poultry.

Merlot - from the vine of the same name and possible additions of max. 15%. Ruby red when young, later tending towards garnet red; intense, characteristic scent; delicate bitter note on the palate. Minimum alcohol content: 11.5% vol. With at least 12% vol. alcohol and 2 years aging from 1 November of the harvest year, of which at least 3 months in wood, the wine, like the two previously mentioned, can carry the additional designation Riserva. Food recommendation: Soppressa, poultry.

arista

Rolls pork loin on the bone, sprinkled with rosemary, fennel seeds and garlic, roasted on a skewer or in the oven, also tastes cold.

Arneis

Piedmont, with its sub-regions of Langhe and Roero, is one of the most famous wine regions in Italy. It is mainly known for red wines from the Barbera, Dolcetto and Nebbiolo grape varieties. But there are also some gorgeous white varieties like Cortese, Timorasso - and Arneis, called the "white Barolo".

Arneis is one of over 500 Italian autochthonous grape varieties that was nearly extinct when it was rediscovered in the 1980s. It is considered one of the most important in the region and is one of the oldest grape varieties in Italy. It is grown mainly in the provinces of Cuneo, Asti and Alessandria.

In the past, Arneis was an important variety for the production of sweet wines. However, since the 1980s, the production of dry white wine from Arneis has become established. The grape variety is very delicate and demanding in cultivation, but the effort is worth it. The wine has a straw yellow color and a delicate bouquet with aromas of chamomile, white flowers and almonds. On the palate it shows a good acid structure, a pleasant freshness and a slight bitter note.

The Langhe-Roero region is ideal for growing Arneis. The hills and the calcareous soil create perfect conditions for the slow ripening of the grapes and for the development of the characteristic aromas. Arneis is often served as an accompaniment to seafood and light pasta dishes.

Due to its challenging cultivation and low yields, Arneis is often more expensive than other Italian white wine grape varieties.

aromatic

Designation for the typical smell (aroma) of a wine.

arrabiata

Italian: spicy, e.g. with chili.

Arricante

The Arricante is the important Sicilian grape for white wines cultivated around the Etna. The products are mostly fruity and fine. They are seldom exported, but drunk mainly in the home country.

Arzente

Italian name for brandies.

asciutto

Italian term for extra dry.

ash

Designation for the proportion of minerals and trace elements in the total extract of a wine.

Minerals contained in wine are potassium, phosphate, calcium, magnesium and sodium, trace elements in wine are manganese, zinc, copper, iron, fluorine, iodine and bromine. Their proportion lies between 1.8 and 2.5 g/l.

Asiago

A semi-soft semi-hard cheese that is a spicy ingredient for pasta and pizza.

Asparago

Italian for asparagus.

Asprinio di Aversa

DOC production zone comprising various municipalities in the provinces of Caserta and Neapal in the Campania region.

This DOC wine is made from Asprinio grapes with possible additions of other white varieties (max. 15%). Straw yellow colour; characteristic, intense, fruity nose; dry, fresh and harmonious on the palate. Minimum alcohol content: 10.5% vol. The spumante is produced exclusively with fine, stable foam and at least 11% vol. alcohol.

assagio

Italian name for a degustation (degustazione).

Assisi

DOC area in the Umbria region. The following wines come from the vineyards of the municipalities of Assisi and Spello in the province of Perugia:

Grechetto - at least 85% from the grape variety of the same name and possibly other approved local white wine varieties. Bright straw yellow; pleasant, fresh and characteristic fragrance; astringent, fresh, delicate bitter on the palate, fruity, harmonious. Minimum alcohol content: 11.5% vol. Food recommendation: Fresh Pecorino cheese, potatoes Colfiorito style.

Rosso - from Sangiovese (50-70%) and Merlot (10-30%) as well as other local red varieties (max. 40%). Ruby red colour; fragrant nose; full-bodied, harmonious and intense on the palate. Minimum alcoholic content: 12% vol. Food recommendation: Old Pecorino cheese, truffled Caciotta cheese, Norcia ham, Porchetta.

Rosato - from the same grapes as the Rosso. Pink colours; with a similar character to Rosso. Minimum alcohol content: 11% vol Novello - from the same grapes as the Rosso. Ruby red with violet nuances; similar in character to Rosso. Minimum alcohol content: 11% vol.

Asti

Italian province and DOCG area with the city of the same name in the Piedmont region.

DOCG sparkling wine produced in the provinces of Alessandria, Asti and Cuneo. This pure, typical Piedmontese wine from Moscato Bianco is obtained by natural fermentation in bottles or pressure tanks. Asti (Spumante) is a wine with a persistent foam; the colour is straw yellow to soft golden yellow; the bouquet is characteristic, pronounced and delicate; on the palate a fine sweetness and good balance. Minimum alcohol content: 12% vol. Food recommendation: Panettone, light fruit cake, sand cake with mascarpone.

Asti Spumante

DOCG sparkling wine produced in the provinces of Alessandria, Asti and Cuneo. This pure, typical Piedmontese wine from Moscato Bianco is obtained by natural fermentation in bottles or pressure tanks.

Asti (Spumante) is a wine with a persistent foam; the colour is straw yellow to soft golden yellow; the bouquet is characteristic, pronounced and delicate; on the palate a fine sweetness and good balance. Minimum alcohol content: 12% vol. Food recommendation: Panettone, light fruit cake, sand cake with mascarpone.

astonish

French term for the rapid cooling of a bottle of sparkling wine in a champagne bucket with ice, water and a handful of salt.

astringent

Clearly tannic taste, with astringent and drying effect on the mucous membrane of the mouth. Often a characteristic of young red wines, which disappears with further bottle maturation.

Atina

DOC area in the Lazio region. The following red wines are produced in 10 municipalities, including the eponymous Atina of the province of Frosinone:

Rosso - from Cabernet Sauvignon (min. 50%), Syrah (min. 10%), Merlot (min. 10%) and Cabernet Franc (min. 10%) as well as any other permitted varieties. Intense red colour, tending towards garnet with age; fruity aroma typical of the variety; full-bodied on the palate, tart, harmonious, sometimes herbaceous. Minimum alcohol content: 12% vol. After 2 years aging, of which at least 6 months in wood and at least 12.5% vol. alcohol, the wine may carry the additional designation Riserva. Food recommendation: Coppiette, sausage, oxtail, beef ragout, saltimbocca, milk lamb, kid and mutton.

Cabernet - from Cabernet Sauvignon and Cabernet Franc (min. 85%) as well as other authorised varieties. It has the same characteristics as the Rosso and is also prepared as a riserva.

autochthonous

An autochthonous grape variety originates from exactly the area where it is cultivated or is only found in this area.

Aversa

DOC production zone comprising various municipalities in the provinces of Caserta and Neapal in the Campania region.

Azienda Agricola

Italian name for an agricultural good.