Glossary

Sagrantino Tinamou

The Sagrantino vine produces expressive wines from the area around Montefalco in Umbria. The variety produces deep red, body and tannin rich, very powerful wines and is also used as a blending partner.

Sagrantino is contained in the two DOCG wines Montefalco Sagrentino and Rosso di Montefalco.

salato

Italian name for a spicy wine.

Salmanazar

Wine bottle with 9 litres volume.

Salmone

Italian for salmon.

salsa

Italian for sauce.

sand

Soil type - Produces elegant, fragrant wines with low acidity.

Sangiovese

Sangiovese ("Blood of Jupiter"), the big red grape from Tuscany, is probably over 2500 years old. The noble grape is also called Prugnolo ("the plough"). Due to its relatively late budding, Sangiovese has hardly any problems with spring frosts and is also not particularly susceptible to disease. It is of upright growth and not overly hardwoody - two characteristics that make it the ideal grape variety for mechanical processing. Problems are occasionally caused by his very late maturity. Rarely does the harvest begin before the end of September, often even in mid-October. In autumnal periods of bad weather, which can occur in central Italy, the grapes do not ripen fully and produce hard, tannic wine with a high acidity. Sangiovese grapes are thin skinned and susceptible to rot, which can cause problems especially in cool and wet years. Sangiovese wines that are fully successful have a firm tannin structure, are fruity, deep and elegant. They are well suited for ageing in wooden barrels and can benefit from blending with Cabernet Sauvignon.

In Italy, well over 100,000 hectares are planted with Sangiovese. The best known wine is Chianti, in which up to ten percent Cabernet Sauvignon may be added today. The oldest wine to be blended with Cabernet Sauvignon is Carmignano. Also the Vino Nobile di Montepulciano is increasingly prepared according to this recipe, whereby the Sangiovese clone is called Prugnolo Gentile. The Morellino di Scansano from the Maremma, the southern coastal strip of Tuscany and the powerful, valuable Brunello di Montalcino are produced purely from Sangiovese varieties. The Brunello varieties Sangiovese Grosso and Sangiovese Piccolo produce wines of high concentration in taste and aroma. On top of that, the Sangiovese has proven his ability to play in the international concert of top red varieties in the numerous Super Tuscans. In the Tignanello it is blended with Cabernet Sauvignon, in the Pergole cake it is vinified according to variety.

In Emilia-Romagna large areas are also covered with Sangiovese. It usually produces a fruity, harmonious red wine that can be drunk young, which is excellent with light Italian summer cuisine. Riserva qualities are more full-bodied and, with their deep, complex character, can easily reach the level of the excellent Tuscan Sangiovese wines. Among the best are the Sangiovese di Aprilia, the Sangiovese di Colli Pesaresi and the Sangiovese di Romagna. In the Marche, Sangiovese is the basis of Rosso Piceno and a complementary variety in the outstanding Rosso Conero. In Umbria, the main part of the Rosso di Montefalco is made from the grape variety of the Umbrian grape variety, while the Sagrantino di Montefalco is made from the Sagrantino grape variety.

Sangioveto

The Sangioveto is a high-quality clone of the Tuscan Sangiovese. In addition to the Barrique wine of the same name, it produces a number of other Super Tuscan wines, including Pergole torte, Coltassala, Balìfico and Boscarelli.

Santa Maddalena

Italian name for the subzone St. Magdalener within the DOC South Tyrol (Alto Adige) in the Italian region Trentino-South Tyrol.

Sardinia

The second largest Mediterranean island, Sardinia, produces numerous types of wine. The eventful history under the influence of the Carthaginians, Romans, Vandals, Byzantines, Muslims, Pisans and Genoese led to a wine style of its own, which clearly stands out and makes the wines appear "French". Interesting local varieties such as Cannonau produce aromatic and aging drops. The vines thrive above all in the gently hilly plain of Campidano between the capital Cagliari and Oristano as well as in the Alghero plain. The temperatures on the island are very different. While in the cooler north mainly fresh, fruity white wines are produced, the warm south and west sides with their heterogeneous microclimatic conditions offer favourable growing conditions for red and dessert wines. (superiore.de)

Capital: Cagliari
Provinces: Cagliari, Carbonia-Iglesias, Medio Campidano, Nuoro, Ogliastra, Olbia-Tempio, Oristano, Sassari
Area under vines: 40,000 hectares
Total production/year: 55.00 million litres
of which red/roséwine: 31.30 million litres
of which white wine: 23.70 million litres
Share of viticulture in Italy: 1.20%.

Sauvignon Bianco

Sauvignon Bianco (Sauvignon Blanc) is a great white grape variety from France, which is also very common in neighbouring countries. In South Tyrol, for example, and in some areas of Friuli-Venezia Giulia, the Colli Orientali del Friuli, the Collio and Isonzo, there are vineyards planted with Sauvignon Bianco. In these regions, with their cooler climate, the variety can produce outstanding results if it is not required to produce too high a yield.

The Sauvignon Bianco does a lot of work in the vineyard. Especially when it finds enough water, it grows extremely vigorously. The winegrowers therefore have to clear the leaves throughout the summer. If the grapes were shaded by the unchecked growth of the leaves, this would have a negative effect on the ripening process. The growing power of Sauvignan Blanc can also be slowed down by the choice of a suitable refining base. The variety sprouts relatively late, which protects it from spring frosts. It is regularly brought to full ripeness. Sauvignon Bianco produces the most exciting wines in regions with a moderate climate. There it can go through a longer, not too warm ripening period. In an excessively hot climate, there is a danger that it matures too quickly. Then the acid decomposition in the grapes begins before the aromatic substances have reached their highest concentration.

Sauvignan Bianco produces extremely aromatic white wines with strong acidity, which are usually easy to recognise even by less experienced wine lovers. When describing the aromas, the comparison is often made with fresh, occasionally unripe green fruit. The smell reminds above all of unripe apple or fresh gooseberries. The scent of young Sauvignon Bianco is also perceived as herbaceous, grassy or even musky. The fact is that Sauvignon Bianco can produce wines of a purity, juiciness and wineiness that can otherwise only be attributed to the best dry Riesling. Sauvignon produces the best results on light, permeable floors. On deeper, heavier and more humid subsoils, the wines become softer and lose some of their steely elegance.

When matured in oak wood, Sauvignon Bianco does not respond as well as Chardonnay. This may be due to the fact that the classic wine from Sauvignon Bianco should be drunk quite soon, if you want to enjoy its primary aromas and its freshness unrestricted. These wines should therefore be enjoyed within the first two to three years. Wines matured in oak or even fermented in oak need longer until the character behind the wood taste reappears. They last five to six, in some cases even up to ten years. When blended with other varieties, however, their lifespan can also be considerably extended.

Sauvignon Blanc

Sauvignon Blanc (Sauvignon Bianco) is a great white grape variety from France, which is also very common in neighbouring countries. In South Tyrol, for example, and in some areas of Friuli-Venezia Giulia, the Colli Orientali del Friuli, the Collio and Isonzo, there are vineyards planted with Sauvignon Blanc. In these regions, with their cooler climate, the variety can produce outstanding results if it is not required to produce too high a yield.

In the vineyard the Sauvignon Blanc makes quite a lot of work. Especially when it finds enough water, it grows extremely vigorously. The winegrowers therefore have to clear the leaves throughout the summer. If the grapes were shaded by the unchecked growth of the leaves, this would have a negative effect on the ripening process. The growing power of Sauvignan Blanc can also be slowed down by the choice of a suitable refining base. The variety sprouts relatively late, which protects it from spring frosts. It is regularly brought to full ripeness. Sauvignon Blanc produces the most exciting wines in regions with a moderate climate. There it can go through a longer, not too warm ripening period. In an excessively hot climate, there is a danger that it matures too quickly. Then the acid decomposition in the grapes begins before the aromatic substances have reached their highest concentration.

Sauvignan Blanc produces extremely aromatic white wines with strong acidity, which are usually easy to recognise even by less experienced wine lovers. When describing the aromas, the comparison is often made with fresh, occasionally unripe green fruit. The smell reminds above all of unripe apple or fresh gooseberries. The scent of young Sauvignon Bianco is also perceived as herbaceous, grassy or even musky. The fact is that Sauvignon Blanc can produce wines of a purity, juiciness and wineiness that can otherwise only be attributed to the best dry Riesling. Sauvignon produces the best results on light, permeable floors. On deeper, heavier and more humid subsoils, the wines become softer and lose some of their steely elegance.

The Sauvignon Blanc does not respond as well to ageing in oak as the Chardonnay. This may be due to the fact that the classic wine from Sauvignon Blanc should be drunk quite soon, if you want to enjoy its primary aromas and its freshness unrestricted. These wines should therefore be enjoyed within the first two to three years. Wines matured in oak or even fermented in oak need longer until the character behind the wood taste reappears. They last five to six, in some cases even up to ten years. When blended with other varieties, however, their lifespan can also be considerably extended.

scamorza

White, the mozzarella-like fresh cow's milk cheese from Abruzzo.

Schiava

The Trollinger - also called the Blue Trollinger - is considered to be a robust, vigorous and extremely productive red wine variety. It is cultivated exclusively in Württemberg and South Tyrol as well as in Trentino. In Italy, however, the Trollinger is called Vernatsch or Schiava, because in the Trentino/South Tyrol region everything has a German and an Italian name. The Trollinger appears in three varieties. The Großvernatsch or Schiava Grosso is also known as Tafeltraube Black Hamburg. The name derives from the unusually large berries of a grape variety used for wine production. The two other varieties of this variety, the Schiava Gentile - also known as Edelvernatsch - with its smaller berries and the Tschaggele with even smaller berries produce a much better wine quality.

The Trollinger is a fresh, juicy and down-to-earth red wine. A certain residual sweetness makes the harmonious drinking wines even more uncomplicated. However, predicate wines are rare. The light, simple plants are ready for drinking in the year after the harvest. They should also be consumed soon as they do not improve on the bottle. The fine floral scent of the wines is usually perceived as a delicate redcurrant shade or as a raspberry or wild cherry aroma. Light roséwines are also produced from the Trollinger.

The trollinger plays an important role especially in his region of origin South Tyrol. The Schiava vine is the most common variety there, accounting for 60 percent of the cultivated area. On Lake Caldaro (Lago di Caldaro), which includes the vineyards around the small mountain lake near Bolzano, as well as in the DOC areas of St. Magdalener (Santa Maddalena), Bozner Leiten (Colli di Bolzano) and Meraner Hüge (Meranese di Collina), almost exclusively the three Vernatsch varieties are cultivated - and here above all the higher quality noble Vernatsch.

Schioppettino

Schioppettino is a rare local red variety from Friuli. It produces some excellent wines.

scion

In the case of grafting, the upper part of the vine grafted onto a rootstock. The vine carries grapes of the Edelreis variety.

screw cap

Today's rotary closures have reached an absolutely outstanding technical level. They ensure a very good durability over eight to ten years, while older screw caps could not guarantee this. The reliability of the screw cap is also demonstrated by the fact that it is itself produced and used for the bottle shape typical of ageing wines: the Burgundy bottle.

secco

Italian term for dry.

second wine

Term for the cheaper and simpler line of a winery. For the second wine, grapes from more recent vineyards or parts of the pre-harvest are used. Often the grapes also come from vineyards that do not have such excellent soil conditions as the first vineyards.

Also the second wine offers the typicity of the house and high drinking pleasure. Especially with good vintages, the second wine often has a much better price-quality ratio than the first wine.

seize

Use a barrique barrel when removing the barrique. A barrique barrel should only be used two or three times, which makes such winemaking relatively expensive.

selection

Fully ripe, often also noble rotten grape material, which is particularly selected with the grape harvest.

self-carriers

Designation for a vine variety that is true to its roots (without grafting).

semi-sparkling wine

Wine with a carbonic acid content of 1 to 2.8 bar. The Italian Frizzante and the Frizzantino are typical sparkling wines.

semisecco

Italian term for semi-dry.

sensor technology

The perception of the properties and ingredients of a wine with all available senses. Colour, clarity, fragrance, taste, temperature, consistency or viscosity, acids, sugars, minerals and tannins have different effects and lead to very different sensations.

In addition to the eye and the mouthfeel, the chemical senses - the sense of smell and taste - are the most important aspects of wine sensory perception.

Serving temperature

Describes the temperature range in which the aromas of the wine develop best and the wine should be drunk.

sforzato

Wine made from raisined grapes from the Veltlintal valley in the north of Lombardy.

sharp

Wine with too high a content of volatile acids (acetic acid).

shipping dosage

A mixture of sugar, wine, must and possibly a wine distillate, which is added to the sparkling wine after disgorging, which has been completely dry until then.

Sicily

The largest island in the Mediterranean, Sicily, is one of the qualitatively most important wine regions in Italy and is known for its ancient viticulture. When the Greeks colonised the island in the eighth century B.C., they brought their wine culture with them and developed it to such an extent that wines were soon exported to mainland Italy. With its hot climate, hilly terrain and mostly volcanic soils, Sicily is a productive wine region. Many autochthonous grape varieties have remained, international varieties have been added and the rethinking of Sicilian viticulture has led to promising modern wines. (superiore.de)

Capital: Palermo
Provinces: Agrigento, Caltanissetta, Catania, Enna, Messina, Palermo, Ragusa, Syracuse, Trapani, Caltanissetta
Area under vines: 128,000 hectares
Total production/year: 617.00 million litres
of which red/roséwine: 234.60 million litres
of which white wine: 382.40 million litres
Share of wine-growing in Italy: 13.80%.

silent

Wine whose fermentation has been completed and which no longer shows any traces of carbon dioxide.

singed

Description for the smell of a wine (also roasted, baked). Typical for wines from hot growing areas, red wines and dessert wines.

single-variety

Designation for a wine made from a single grape variety or at least 85 percent of a grape variety.

slate

Soil type - produces light, elegant and racy wines.

Slow wine

The wine guide Slow Wine takes an alternative path of wine criticism and focuses not only on taste, quality and fair prices but above all on the authenticity of the wines and the sustainable management of the wine producers.

Vino Slow
Wines which, in addition to their outstanding organoleptic characteristics, also express the terroir, history and environment of their place of origin. Similarly, their price/performance ratio is right, taking into account the place and time of their manufacture.

Great wine
Wines with excellent organoleptic characteristics.

everyday wine
Wines with an excellent price-performance ratio, offered on the market for a maximum of 10 EUR

soil type

The different types of soil, with their composition and water balance, determine fertility and suitability for viticulture. The soil is an essential criterion for the quality and character of a wine, in addition to climate and grape variety.

sommelier

French name for wine waiter.

In the upscale gastronomy, the sommeliers are responsible for the selection, purchase and storage of the wines as well as for advising the guests.

Sommelier Union Italy

Italian: Associazione Italiana Sommeliers.

Sommelier-Union Germany

Sommelier-Union Deutschland e.V. - the most important association of German sommeliers.

"Sommeliers are the "pleasure managers" in exquisite gastronomy. Responsible for selection and advice about wines, spirits, cigars and everything that serves the perfect enjoyment experience".

Further information is available at: www.sommelier-union-deutschland.de

soul

here: The inner cavity of the corkscrew spiral.

sourly

Wine with undesirable high acidity.

sparkling wine

Wine with a carbonic acid content of at least 3 bar. Italian sparkling wine is a typical sparkling wine.

spicy

Denotes a wine with intense, pleasant taste and aroma characteristics.

spirits

Spirit drink obtained exclusively by distilling pure wine or distilled wine or by redistilling a wine distillate to less than 86% vol. alcohol content.

Spumante

Italian name for a sparkling wine. The carbon dioxide pressure of the spumante is between 4.5 and 6 bar. For comparison: a Frizzante has a carbon dioxide pressure of approx. 2.8 bar, a Frizzantino foams even less.

squashy

Balanced wine, rounded off by the high alcohol and glycerine content.

stalely

A flat, bland wine, mostly made this way by excessive contact with the air.

stop

To preserve natural residual sugar, fermentation is interrupted. To do this, the yeast fungi must be removed, killed off or their activity strongly inhibited. There are the following procedures: Quieten the yeast fungi by cooling, purging by heating to 75°C, sulphur or sprites and removing the yeast fungi by filtration.

storability

Recommendation on how long the wine can be kept in the bottle at cellar temperature (lying down). Usually the overall impression of a wine is rounded off by proper storage and the wine continues to mature in the bottle.

Rule of thumb: The more robust and alcoholic a wine is, the longer it can be stored and thus preserved. Red wine can usually be stored longer than Rosé, white wine and Prosecco.

storage potential

Rule of thumb: The more robust and alcoholic a wine is, the longer it can be stored and thus preserved. Red wine can usually be stored longer than Rosé, white wine and Prosecco.

stravecchio

Italian term for very old. For wine, a specific storage period in barrel or bottle.

straw yellow

Color of white wines.

Structure

Designation for the totality of all properties of a wine in their relationship to each other.

stylish

Fine, polished wine.

subscription

Advance order and thus obligation to purchase wines that have not yet been bottled.

sulphites

Sulphites are naturally produced in small quantities (10-30 mg/l) during the alcoholic fermentation of the wine. Since the end of the 18th century, the antimicrobial and antioxidant effects of sulphur have been known. Since that time, the addition of sulphur has been firmly anchored in worldwide wine production. Wines generally have a need for sulphur dioxide between 60 and 400 mg/l. In Europe, an SO2 content of up to 160 mg/l is permitted for wines with less than 5 g residual sugar, up to 210 mg/l for other wines and up to 400 mg/l for sweet wines.

Sulphur dioxide is added to the wine in gaseous form, in aqueous solution, as "sulphur powder", in the form of tablets or as in the past by burning out barrels with sulphur chips.

Sulphites make it possible to store wines for many decades without them completely "tipping over" due to oxidation. In addition, they prevent unwanted secondary fermentation in the bottled bottle of residual wines, as they effectively prevent microorganisms (such as yeasts) from their work.

Contrary to some opinions, organic wines also generally contain sulphites.

Superiore

What does "Superiore" mean?

As in all wine-growing regions, there are also defined specifications for the classification of wines in Italy. But what does the term "Superiore" mean on the wine label? We are happy to explain: in Italy, the designation Superiore is given to wines that meet certain quality criteria. The most important criterion is the must weight of the grapes harvested, which is ultimately responsible for the alcohol content of the wine. The term Superiore indicates that the wine has a higher alcohol content and/or has undergone more maturation before being released for sale. Thus, the addition of "Superiore" can be seen as an indicator of higher quality wines.

In general, the term "Superiore" is associated with a higher quality in Italian.

sustainability

Consistency of the olfactory and taste characteristics of a wine. The more sustainable, the better the wine.

Sweetness

The perceived sweet taste of a wine depends primarily on the residual sweetness, but alcohol content, acidity, tannins and other ingredients in the wine also influence the taste sensation of the sweetness.

Syrah

Syrah is a very old red grape variety. In Europe, the vine has so far only appeared sporadically outside France, for example in Tuscany.

It sprouts relatively late and is therefore also suitable for cultivation areas or locations where late milling is to be expected. During the flowering season, the Syrah tends to trickle when the weather is cold and wet, which can severely reduce yields. With normal flowering and healthy fruit set, however, it yields satisfactory yields on relatively late ripening small berry grapes. If the weather is unfavourable, the variety does not reach full ripeness. Due to the high tannin content, it then takes on an extremely green, immature and uncharming character. On the other hand, full ripeness occurs abruptly when the weather is favourable. She'll get overripe quickly. The grapes quickly lose their best characteristics, such as rich fruit and strong acidity.

However, fully successful Syrah wines are incomparable: deep dark, almost black in colour, they present themselves with very intense scents of undergrowth, leather and tobacco. At this level they can stay for decades. For many decades, the Shiraz grape was much more widespread in Australia than in the French motherland. Today, both countries are about the same in terms of cultivation area.