Glossary

3-Glass Final

The Gambero Rosso Vini d'Italia awards the best wines with one, two or a maximum of three "glasses". Wines that reach the final round and miss the maximum score of three glasses will receive two and a half (or two red) glasses.

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 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.

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.

Babo

Italian unit for the sugar content of the grapes (comparable to the Öchsle degrees in Germany)

balance

This describes the harmonious relationship between acids, alcohol, fruit, tannin and other natural elements in the wine.

balanced

Positive description for a wine that contains all the important components such as alcohol, extract, fruit, acid and tannin in harmonious balance.

balsamic

The aroma or bouquet of a wine reminiscent of resin and frankincense.

Balthazar

Wine bottle with 12 litres volume.

Barbera

The importance of the red Barbera grape in Piedmont and large parts of Lombardy can only be compared with the position of Sangiovese in central Italy. The Barbera is a robust vine. It is relatively hardy in winter, insensitive to spring frosts and not particularly susceptible to disease. On top of that, it reliably generates economic returns. Due to the high growth power, leaves and shoot tips have to be cut back several times in summer. The grapes do not ripen as late as those of Nebbiolo, but later than those of Dolcetto.

Over 50,000 hectares in Piedmont and almost 90,000 hectares throughout Italy are planted with Barbera. Most of the harvest is processed into simple Vino da Tavola - a rural, juicy red wine that is refreshed by the mostly strong acidity. The wide spread of the Barbera grape means that many different styles of wine are produced from it. The spectrum ranges from sparkling and still to dry and sweet fillings in various combinations. By far the most important wine is the "normal" red table wine.

Barbera wine is characterised by its intense ruby red colour and aromas often compared to wild cherries, violets or vanilla. Barbera produces wines with a low tannin content. However, the plants do not appear boring or flat because they are carried by a very strong acid. The Barbera can retain this acidity during the ripening of the grapes, even at very high ripeness levels or during a rapid ripening process in a hot climate. In combination with their fruitiness, successful Barbera wines therefore appear extremely full-bodied and rich.

Among the most famous Barbera wines are the Barbera d'Alba, the Barbera d'Asti and the Barbera del Monferrato. The Barbera d'Alba is generally regarded as the best. But the other two are hardly inferior to him, especially as the large DOC areas overlap at the edges and the producers in these areas can choose how they label their wine. It is generally agreed that the vineyards located in the immediate vicinity of Alba and some scattered villages in the vicinity of Asti produce the best Barbera wines.

Outside Piedmont, Barbera is mainly cultivated in Lombardy, especially in the Oltrepò Pavese. There excellent fruity and full-bodied wines with potential for further bottle ripening are produced. In addition to the pure Barbera wines, Bonarda and Croatina are also used here as blending partners to soften the acidity of the Barbera. In Emilia-Romagna, Barbera is responsible for the fruity and rich DOC Gutturnio di Colli Piacentini according to the same blend recipe. In southern Italy Barbera is cultivated mainly for its good acidity. In the blend it can give more vitality to some low acid red wines grown in hot climates.

Bardolino Superiore

This DOCG wine from the Veneto region is mainly produced from the Corvina Veronese (35-60%) and Rondinella (10-40%) vines. It comes from the territory of 15 municipalities, including Bardolino, the province of Verona.

The Bardolino has a ruby red colour, which tends towards garnet red with age; the taste is tart, spicy, with a delicate bitter note, occasionally accompanied by a slight hint of wood. Minimum alcoholic strength by volume: 12%. Minimum storage period: 1 year (from 1 November of the year of harvest). Bardolino, which comes from the oldest production zone, may bear the name Classico in its name. Food recommendation: Prosciutto veneto, Soppressa, Bigoli co'l'arna, turkey with pomegranate.

Barile

Italian term for barrel, barrique.

barrique

Designation for a wine barrel with a capacity of 225 litres, which consists exclusively of oak wood and the inner wall of which is provided with a barrel toasting.

Today, the term is often used as a synonym for barrique finishing: When matured in barriques (mainly red wines), the wine takes on the desired characteristic flavours of caramel, vanillin, coffee or toast - depending on the intensity of the toast of the barrel. Already after a single ageing period, a barrique barrel has released up to 85% of its aroma substances into the wine. This makes the ageing in barriques very expensive and partly leads to the use of roasted oak chips in stainless steel tanks to achieve the barrique effect.

Barrique extension

When aged in barriques (mainly red wines), the wine takes on the desired characteristic flavours of caramel, vanillin, coffee or toast - depending on the intensity of the toast of the barrel. Already after a single ageing period, a barrique barrel has released up to 85% of its aroma substances into the wine. This makes the ageing in barriques very expensive and partly leads to the use of roasted oak chips in stainless steel tanks to achieve the barrique effect.

basalt

Soil type - effusive rock rich in minerals, lime and soda. This soil produces wines with good acidity.

Basilicata

Basilicata is located in the south of Italy, between Puglia and Campania. A secluded region of almost unworldly beauty with a dramatic landscape dominated by the extinct volcano Monte Vulture. The Aglianico vine is cultivated here. This is the origin of Aglianico del Vulture, one of the most excellent and long-lasting wines in southern Italy. (superiore.de)

Capital: Potenza
Provinces: Potenza, Matera
Area under vines: 5,000 hectares
Total production/year: 14.40 million litres
of which red/roséwine: 11.80 million litres
of which white wine: 2.60 million litres
Share of wine-growing in Italy: 0.30%.

Basilico

Italian for basil.

Bellows

Skin of the grapes.

bentonite

Clay mineral for the beauty of the wine.

biancame

The name Biancame stands for a local white grape variety from Marche. From the area north of Ancona comes the light, sparkling DOC white wine Biancchello del Metauro, which is highly regarded by many tourists as a thirst quencher.

Bianco

Italian name for a white wine.

biancolella

The white grape variety is cultivated in the Italian region of Campania. There it is used in the DOC wines of Capri and Ischia as a blending partner or as the basis for a Vino da Tavola (table wine).

bicchiere

Italian name for a glass.

Bigoli

Italian thick spaghetti made from wholemeal flour.

Binaco d'Alessano

Binaco d'Alessano is a local white grape variety from Locorotondo, a small Italian wine-growing village in the south of the Apulia region. The white DOC Locorotondo is produced from the grapes blended with the Verdeca grape. This wine is considered the best white wine of Apulia because of its fine character.

bitter

This taste characteristic can be an unpleasant aspect of a badly made wine, or it can be a still undeveloped desired taste concentration, which should become richer and more delicate with increasing maturity.

bitter almond

Smell of almond kernels in wine, often associated with acetic acid and a wine defect.

Black cock

Since 1924, the black cock, historical symbol of the old Chianti military league (immortalized by Giorgio Vasari in the ceiling painting of the Salone dei Cinquecento of the Palazzo Vecchio in Florence), has been the guarantee mark for every Chianti Classico bottle produced by the members of the consortium.

black earth

Soil type - "Chernozem", excellent suitability for viticulture.

blaze

Term for a spirit drink whose total alcohol originates exclusively from the distillation of the raw materials used.

Blend

It is understood as the mixing of two or more wines. These can be obtained from different grape varieties and vineyards and also from different vintages. Usually a grape variety forms the main part of a cuvée and thus determines the character of the wine.

blood alcohol concentration

The consumed alcohol goes into the but circulation. The amount of alcohol in the blood is expressed in per mille.

Blue Trollinger

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.

body

The body corresponds to the substances, the extracts, that the wine contains. A full-bodied wine has a rich colour, full aroma and intense taste. It looks full and weighty on the tongue (the opposite is the case with a thin wine). The body thus determines the perceived impressions.

The more full-bodied the grapes used, the more full-bodied the wine produced from them will be. The more grapes grow on a vine, the less full-bodied the wine will be.

Bollicina

Italian name for sparkling wine.

bollicini

Italian name for the pearls in sparkling wine.

Bolognese

Italian: Minced meat sauce.

Bombino Bianco

Bombino Bianco is a white, very productive grape variety cultivated throughout southern Italy, where it is one of the most common white varieties. The late ripening grape is very productive and is exported to a large extent to Germany for blending purposes.

Bonarda

Under the name Bonarda at least two red wine vines from northern Italy are combined. The Bonarda itself is cultivated in northern Piedmont, especially in the Novara Mountains. It is used in its pure form and blended with some Nebbiolo wines.

In Lombardy, the Bonarda is in Oltrepò Pavese is the local name for the Croatina vine. All in all, the wines from the Bonarda are light, pleasant and intended for every day. They should be drunk young.

Bosco

The Bosco is a local white grape variety from the Ligurian coast, south of Genoa. With the addition of local Albarola and Vermentino, the result is a light, delicate and aromatic white wine. Only in very small quantities is a sweet straw wine, the Sciacchetrà, produced from raisined grapes.

bottle fermentation

The classic method of sparkling wine production. In Italy mostly called "Metodo Classiso".

bottling

The bottling process, Italian: imbottigliato, is the final step in the vinification process. Bottling is carried out under sterile or at least low-germ conditions. Pasteurisation is common in some plants. After corking, the process of bottle ripening begins.

bottling

bouquet

This expression should be applied to the harmony of the smells, which are clearly attributable to the ageing of the wine in the bottle. Hence "aroma" for the grape and "bouquet" for the bottle.

However, since it is not always possible to use this term in its purest form, aroma and bouquet may be considered synonyms.

brachetto

Brachetto is a rare red grape variety that is well suited for the production of dessert wines. The wine is mainly sparkling in the bottle and often has an interesting taste of sweetness and tannin.

In the south of the Langhe, Brachetto d'Acqui is produced as a light, fresh, sweet, slightly pearly and pale coloured Brachetto. The typical taste is always associated with strawberries. The Brachetto d'Acqui would have deserved much more attention than it is given due to its limited availability and the resulting low level of recognition.

Recently, this wine has been upgraded from DOC to DOCG status. Other wines produced from this variety are Brachetto d'Asti, Brachetto Moirano and Brachetto d'Alba.

Brachetto d'Acqui

A pure DOCG red wine from the Brachetto vine from the hillsides of the provinces of Asti and Alessandria, including the municipality of Acqui Terme. The Brachetto d'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, cake.

brandiness

Taste sensation in a wine when the alcohol is too pronounced or unpleasant.

Bricco

Italian term for a hill or slope.

brick-red

Color of very long aged red wines shortly before maderizing.

brief

Wine without an aftertaste that leaves a feeling of emptiness instead of an aftertaste.

Brodo

Italian for meat, fish or vegetable broth.

brown earth

Soil type - Often an excellent soil for viticulture.

bucatini

Italian, bigger, thicker spaghetti.

burro

Italian for butter.

Böckser

A wine defect that occurs when hydrogen sulphide is formed during fermentation. This creates an unpleasant smell of rotten eggs, old meat or burnt rubber. This fault can often be corrected by airing the wine, and a baker that occurs with young wines often disappears with storage.

cabernet franc

The red Cabernet Franc is often referred to as the "cousin" of Cabernet Sauvignon. Due to the external similarity, many ampelographers today assume that this is an old mutation of Cabernet Sauvignon that has been specially adapted to the wetter soils and cooler climate of the French Libournais.

The budding of the Cabernet Franc begins one to two weeks before the Cabernet Sauvignon, as with the Merlot. This means that this variety is more exposed to the unpredictable whims of the weather. In cool and wet conditions during the flowering period, the Cabernet Franc shows a greater tendency to release the fruit set, i.e. to trickle - but not as pronounced as the Merlot. Grape ripening begins one to two weeks earlier than with the relatively late ripening Cabernet Sauvignon. Frequent rainfalls at harvest time cause less trouble for the Cabernet Franc than for its more prominent relative.

The Cabernet Franc is widespread in northern Italy, where it was only in recent times that it was distinguished from Cabernet Sauvignon. Labelling practices have evolved in such a way that Cabernet Sauvignon is now labelled by its full name, while the numerous bottles labelled Cabernet usually contain Cabernet Franc. The Cabernet Franc cultivation centres are located in South Tyrol/Alto Adige, Trentino, the Garda Bresciano Riviera, the whole of Veneto and Friuli-Venezia Giulia.

The wines are spicy and spicy and usually have a herbal aroma. In addition, they are lighter, lighter and have less yeast than Cabernet Sauvignon.

Cabernet Sauvignon

Cabernet Sauvignon is considered the king among the red grape varieties. It thus occupies the same place as the Chardonnay among the white varieties. There is no wine-growing region in the world that is suitable for the cultivation of red wine grapes and in which a significant stock of Cabernet Sauvignon cannot be found. Thus the grape variety is also widespread in Italy.

The biggest advantage of Cabernet Sauvignon is its unbroken individuality. It retains its varietal characteristics under almost all circumstances and is the easiest of all red wines to identify. He can also perfectly interpret the terroir in his own way. In addition, it is of course the quality and character of his wines that have made him the top star of red wine varieties. It is not so much the fruits, often compared to currants, or the aromas described as paprika that elevate Cabernet Sauvignon to the top of the Wine Olympics. Rather, it is his ability to age in the bottle for a long time, in which he presents himself indescribably complex, elegant, full of dignity and unheard of deep, multi-layered and lasting like hardly any other wine.

A high content of colouring and tanning agents are the tools for ripening. The Cabernet Sauvignon also responds extremely well to ageing in small barrels of new oak wood. It then absorbs additional tannins from the oak wood, which further improve its ageing potential. Cabernet Sauvignon is one of the darkest wines ever. Only the black wines of Cahors and wines from the grape variety Syrah (Shiraz) have even deeper colors. The wines from Cabernet Sauvignon have a fruity charm and prove youthful freshness.

In the vineyard, Cabernet Sauvignon is no more problematic than most other grape varieties. It sprouts later than Merlot, which makes it less sensitive to spring frosts. The tendency to trickle away is not particularly great, so that the economic yields can be achieved regularly and reliably. The berries are small, dark-coloured, extremely thick-shelled and the seeds rich in tannins. In the early years the fruit of some wines suffered from the hardness of the tannins. In the meantime, however, the wine producers in Tuscany are leading the way in producing first-class, fruity wines from Cabernet Sauvignon that are ready to drink early.

In Italy, Cabernet Sauvignon used not to be very different from Cabernet Franc for a long time, but today its higher value is recognized and it is planted neatly for itself. In the meantime, the grape variety has spread throughout the country - in northern Italy from South Tyrol via Venice to the Nebbiolo and Barbera strongholds of Piedmont. In Tuscany, the resounding success of the Super Tuscans was only possible by blending traditional Sangiovese with Cabernet Sauvignon. And many a Chianti Classico today contains a good proportion of this noble variety to strengthen the contours. Cabernet Sauvignon is also widespread in southern Italy. In Sardinia in particular, it is an outstanding wine, often blended with the great Sicilian red wine variety Nero d'Avola. Cabernet Sauvignon can be found in the most expensive wine of Italy - the Sassicaia.

Caciocavallo

A full-fat hard cheese.

Calabrese

Calabrese (Nero d'Avola) is the superior red variety of Sicily, as it is particularly suitable for cultivation in regions with a hot climate. It produces spicy and deep dark wines. For a long time little noticed, Calabrese again produces numerous first-class red wines - partly blended with Cabernet Sauvignon or Merlot.

Calabria

Calabria is the southernmost region of the mainland and is often referred to as the "tip of the boot of Italy". Surrounded by the Tyrrhenian and Ionian Seas, the rugged mountain world shows its wildest and most beautiful side here. Declining quantities of wine do not necessarily mean that a region loses its economic connection. On the contrary, Calabria benefited from the decline in wine production, as many vineyards in unfavourable locations were abandoned. An opportunity for the region, which is mainly used in the backcountry of the port city of Cirò From there come wines of good quality and value for money. (superiore.de)

Capital: Catanzaro
Provinces: Catanzaro, Cosenza, Crotone, Reggio di Calabria, Vibo Valentia
Vineyard area: 13,500 hectares
Total production/year: 39.20 million litres
of which red/roséwine: 34.30 million litres
of which white wine: 4.90 million litres
Share of wine-growing in Italy: 0.90%.

Calamaro

Italian for squid.

Calorie content

Wine has a relatively high calorie content of approx. 750 kcal. per litre, mainly due to the alcohol it contains.

calzone

Italian filled pizza dough bag.

Campania

Already in ancient Rome Campania was appreciated for its fine wines and received much praise. In the region situated on the Tyrrhenian Sea around the port of Naples, the vines thrive in a Mediterranean climate on volcanic and alluvial soils. Campania benefits from the rich heritage of native grape varieties. South of Naples lies the Lacryma Christi DOC. Further north-east, the best white wine of Campania is pressed from the Fiano grape around Avellino. And from a little further north comes his rival Greco di Tufo. The outstanding red wine of Campania is the Taurasi from the Aglianico grape. (superiore.de)

Capital: Naples
Provinces: Avellino, Benevento, Caserta, Naples, Salerno
Area under vines: 30,000 hectares
Total production/year: 183.00 million litres
of which red/roséwine: 105.40 million litres
of which white wine: 77.60 million litres
Share of wine-growing in Italy: 4.10%.

Canaiolo Nero

The red grape variety Canaiolo Nero should be known under this name only by very few wine lovers. It is a traditional component of one of Italy's most famous red wines: Chianti.

However, in Chianti the Sangiovese grape plays the absolute leading role. Because the Italian wine law requires that this grape variety must have at least a 75 percent share for the pressing. Even in the 18th century the relationship between Canaiolo and Sangiovese was reversed. The popularity of the Canaiolo vine declined steadily in the following years, and its contribution to modern Chianti became smaller and smaller. This is understandable because the variety does not have an intense aroma or much structure. Their advantage was rather that Canaiolo berries could be dried without major problems. The sweet juice pressed from these dried fruits was added to the young Chianti wines. The result was a slight second fermentation. Since this method - called Governo - is now rarely used, the Canaiolo grape variety has lost its importance.

Cannelloni

Italian large tube noodles.

Cannonau

The most important red grape variety of Sardinia is the Cannonau. It is related to the French Grenache and the Spanish Garnacha.

Cannonau is used in Italy for both dry and sweet wines and produces excellent red wines with quality oriented production. The most famous Sardinian wine is Cannonau di Sardegna, which is produced practically all over the island. The wines are full-bodied, expressive and concentrated.

carafe

Clear, mostly kegeless glass bottle for decanting.

carbonic acid

Carbon dioxide is present in large quantities, especially in sparkling wine. It is produced by dissolving carbon dioxide in water.

Carciofo

Italian for artichoke.

carignan

The red grape variety is widespread in Italy and other countries. Carignan prefers a warm Mediterranean climate as it matures late. The vines are extremely productive and produce dark wines rich in tannins and acidity, which are worth storing for a longer period due to their deepness.

Carmignano

A DOCG wine from the province of Prato in Tuscany. It is made from Sangiovese (min. 50%), Canaiolo Nero (max. 20%), Cabernet Franc, Cabernet Sauvignon and other authorised varieties.

It has a vivid ruby red colour; the fragrance is intense, vinous and becomes finer with age; the taste is full-bodied, smooth and velvety. Minimum alcoholic content: 12.5% vol. At least eight months maturation in oak or chestnut, for the Riserva twelve months. Food recommendation: Medieval pecorino, salsiccia, finocchiona, meat loaf Florentine style, guinea fowl cooked in foil, porchetta on skewers...

carnaroli

Carnaroli rice is the king of risotto rice. It was crossed in 1945 from the varieties Vialone and Lencino and produces a nice creamy but also very pithy risotto. The grains are about 7 mm long and almost a little spindle-shaped. A big advantage: Carnaroli does not stick when cooking. The risotto becomes very white with Carnaroli, is ready in 16 minutes and has a sweet aftertaste. Carnaroli risotto stays al dente longer than other varieties and this is crucial if you want to serve a truly perfect risotto.

Carne

Italian for meat, meat dish.

Catarratto

Catarratto dominates the cultivation areas in Western Sicily. The white grape variety is ideal for the hot climate that prevails there. The grapes are often blended with other varieties.

The Alcamo, produced from the Catarratto region west of Palermo, is one of the most outstanding Sicilian DOC white wines. The dry, fresh and fruity wine consists of at least 80 percent Catarratto grapes.

Cesanese

Cesanese is a local red grape variety cultivated around the small village of Piglio in Lazio. It produces tannin-rich, fragrant red wines of deep colour. It is worth letting the wines age in the bottle for a few years.

Cesanese di Affile

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 Cesanese di Affile or Affile is made from at least 90% of the Cesanese grape, with additives of Sangiovese, Montepulciano, Barbera, Trebbiano Toscano or Bombino Bianco.

chalk

Soil type - limestone, which often contains flint, produces wines with a strong acidity emphasis.

Chardonizzazione

The Chardonnay grape variety originates from the village of the same name in Burgundy and, thanks to its unique success story, has become the most important white wine variety in the world today. Due to its wide distribution, Chardonnay produces different styles of wine. In Italy, the vine is called "Chardonizzazione".

Originally, it was not approved anywhere for the production of DOC wines. However, in order to prevent a development similar to that of the red Super Tuscans, some DOC areas have now been set up for Chardonnay wines with a single variety - for example in Trentino, South Tyrol and Piedmont. Elsewhere, Chardonnays of the same variety can be classified as IGT (for local wines). The Chardonnay is particularly good in South Tyrol and Umbria, where the Castello della Sala in Antinori produces some remarkable barrique wines. Sparkling wines are produced from part of the grapes harvested in Italy.

The Chardonnay's palette of fragrances is large and ranges from unripe apple tops to overripe gooseberries, melons and bananas to exotic fruits. The greatest secret of this renowned variety is its adaptability: the Chardonnay thrives in cooler conditions as well as in hotter areas. And everywhere he is able to produce exceptional top wines, which often represent the best wines of the respective country. The Chardonnay is of high growth strength. To prevent the grapes from being shaded by leaves, extensive thinning work must be carried out during the growing season. The vine reliably delivers quite high yields. However, the yields are not as high and the grape quality not as good as with the Riesling. Somewhere beyond 70 hectolitres per hectare lies the border for the Chardonnay. In addition, even under the best external conditions, he can only produce thin, modest wines.

The Chardonnay sprouts early and its berries occasionally grow unevenly. In some clones a pronounced tendency towards dwarfism of the berries can be observed. Only very few producers who focus on very high quality and lowest yields appreciate this fact. In cool, wet weather during the flowering season, the Chardonnay tends very strongly to trickle, which reduces the yields. If the weather is good, however, the quality can improve considerably. Otherwise, the vine in the vineyard is extremely undemanding. She finds her way around all the floors that are suitable for winegrowing. The Chardonnay is only sensitive again towards the end of the vegetation period when the ripening period has begun. His berries are very thin-skinned and are susceptible to gray fuzz at harvest time when it rains heavily. The choice of the right reading time is very important, because a rapid acid degradation starts as soon as full ripeness is reached.

The best Chardonnay wines are unique and inimitable: full of fruit and with an impressive body, they are characterized by incomparable complexity as well as deep and oversized nuances.

Chardonnay

The best Chardonnay wines are unique and inimitable: full of fruit and with an impressive body, they are characterized by incomparable complexity as well as deep and oversized nuances.

Chernozem

Soil type - "black earth", excellent for viticulture.

Chianti

One of the most famous and popular DOCG red wines in Tuscany. The cultivation zones are precisely defined. There are seven recognised geographical sub-areas for Chianti: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli and Rufina. These narrower appellations of origin are printed on the label, all other wines from the peripheral areas are simply called Chianti. Chianti Classico has its own DOCG area as the oldest production zone.

Chianti is produced from Sangiovese (at least 75%), with possible proportions of Canaiolo Nero, Trebbiano Toscano, Malvasia del Chianti or other authorised varieties. A wine with an intense bouquet, sometimes with hints of violets; tart in taste, spicy with light tannins. The Chianti gains in softness and finesse over time. Minimum alcohol content: 11.5% vol. A minimum alcohol content of 12% vol. is prescribed for some Chianti and the additional designation Superiore. Chianti with an ageing period of at least two years, including three months in the bottle, may bear the name Riserva on the label.

Chianti Classico

The traditional DOCG wine Chianti Classico is well known. This area, rich in history and culture, includes all the communes of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, as well as parts of Barberino Val d'Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa and Tavarnelle Val di Pesa. A total of 70,000 hectares dedicated to the production of Chianti Classico.

The Chianti Classico grape varieties are identical to the "normal" Chianti: Sangiovese (min. 80%), with possible proportions of Canaiolo Nero, Trebbiano Toscano, Malvasia del Chianti or other authorised varieties. There are higher requirements for the minimum alcohol content: 12% vol. and the barrel ageing: 11 months. For the Riserva: at least 12.5% vol. and 24 months (of which at least three months in the bottle) maturation period.

Chieti

The province of Chieti, which covers most of the southern part of the region, is bordered to the north by the river Pescara, to the south by Trigno, which separates it from Molise, and to the west by mighty mountains. Among them, the Maiella massif, visible from afar, stands out dominantly and is still today the "symbol mountain" - as Silone writes - for all the inhabitants of Abruzzo, perhaps due to its round, protective shape, which D'Annunzio suggested for comparison with the mother's breast. A few kilometres away, the Chieti coastline, from Francavilla al Mare to San Salvo, covers half of the entire Abruzzo coast and is another important characteristic of this region.

church windows

"Church windows" form when the wine glass swings through the flowing wine. Depending on how narrow or wide the intervals are, i.e. the viscosity of the wine, conclusions can be drawn about the alcohol content and the total extract.

If "stained glass windows in pointed arch style" are formed, i.e. narrow intervals, the wine is very rich in content. In the case of long intervals ("stained glass windows in round arch style") it is highly likely to be a wine with a lower alcohol content and total extract.

Cinzano

One of the best-known brands for Italian vermouth.

cipolla

Italian for onion.

clarify

A measure to remove floating particles from the wine and to preserve it.

Classico

Designation for wines coming from the area with the best growing conditions (core growing area).

clay

Soil type - lime-free clay, produces full-bodied, powerful wines.

Clay

Soil type - Produces full-bodied, strong wines.

clones

Plants obtained by asexual propagation from a motherstock.

closed

Designation for a still young wine, which develops its potential after appropriate bottle maturation (opens up).

Consorzio del Marchio Storico

To protect Chianti Classico production, on 14 May 1924 a group of 33 producers - owners of various vineyards - met in Radda in Chianti to found the Consorzio per la difesa del vino Chianti e della sua marca d`origine (Consortium for the Protection of Chianti Wine and its Trademark of Origin). Later, the consortium responsible for the promotion adopted the name Consorzio del Marchio Storico - Chianti Classico (Consortium of the Historic Brand - Chianti Classico).

www.chianticlassico.com

Consorzio del Vino Nobile di Montepulciano

The Consorzio del Vino Nobile was founded in 1965 by several wine producers. The main objectives are to protect and promote the image of the Vino Nobile di Montepulciano both in Italy and abroad. These objectives have now been extended to the red wine of Montepulciano (Rosso di Montepulciano) and Vin Santo produced in the area. Currently the Consorzio consists of 90% Vino Nobile producers. The main office and the head office are located in Palazzo del Capitano (14th century) in the old centre of Montepulciano.

www.consorziovinonobile.it

contrive

Pouring a wine into another container. The wine is simultaneously aerated and separated from its sediment and turbidity.

cork taster

Cork tasters are usually caused by a lack of care in cork production, mostly in the press corks. While natural corks are cut out of the cork oak in one piece, pressed corks consist of cork granulate bound with resin. Estimates claim that 5 to 10% of total wine production is negatively affected by cork tasters.

The cork taster can appear very clearly to very hidden. The characteristics of this wine defect are a musty, chemical smell, an unpleasant, often bitter taste with a lack of fruit and a persistent, rather unpleasant finish.

This unfortunate wine defect can be excluded by the use of plastic corks, but this is rejected by many wine drinkers for aesthetic reasons.

As a rule, the cork taster is not a reason to return or exchange a wine at the dealer or even at the winegrower. Rather, we have to accept it from time to time as a natural product of the natural product wine.

Corkage

Compensation for the innkeeper if the guest drinks his own wine in the inn.

corks

Closure of wine vessels from the thick, outer bark of the cork oak. Cork is light, clean, insensitive to temperatures, very elastic, impermeable to air and almost resistant to rot. With these properties, the cork is an almost ideal closure for wine bottles when produced to a high quality.

While natural corks are cut out of the cork oak in one piece, pressed corks consist of cork granulate bound with resin.

corkscrews

It is used to transport the cork as easily and cleanly as possible from the bottle. Ideally, the spiral should not penetrate the cork and should not come into contact with the wine. For this purpose, the corkscrew spiral should have a so-called soul, i.e. an inner cavity.

Cortese

The white Cortese grape is cultivated mainly in eastern Piedmont and especially on the hills of the Langhe. The Gavi made from it is considered modern Italian white wine. It has an aroma reminiscent of lemons and a slightly mineral note.

Corvina

Corvina is the main red variety of the wines around Verona. The exact designation is therefore Corvina Veronese. Around Lake Garda there are countless red wines and Rosé or Rosato, in which Corvina is the leading grape variety of the Cuvée. The best known are Bardolino and Chiaretto.

To the east of Lake Garda, in the hills of Valpolicella, north of Verona as far as the Soave region, Corvina is often cultivated in steep, barren locations up to 500 metres above sea level, from which the famous red wines Valpolicella DOC, Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG are made.

What makes Corvina so special is that it produces wonderfully fruity and palatable wines both in light and light rosé and red wines with moderate alcohol, but is also well suited for drying (appassimento) to make the famous, dense and full-bodied Ripasso, Amarone and Recioto della Valpolicella possible.

Corvina loves barren, calcareous soils in well-ventilated vineyards. The influence of Lake Garda and the cool winds from the Dolomite mountain ranges in the north are therefore ideal.

All DOC or DOCG wines from Lake Garda or Valpolicella are always made from a single cuvée of grapes: Corvina Veronese is almost always dominant, it is the grape variety that gives the wine its characteristic cherry aromas and structure. In addition, Corvinone (not related despite its name similarity), Molinara, Rondinella or Oseletta complete the wine with freshness, acidity and aroma.

A Valpolicella Superiore (or Valpolicella Classico Superiore) has at least one year of maturity behind it. An Amarone must be kept for at least three years and its grapes must dry in special drying rooms for three to four months before being pressed.

There are currently around 7,500 hectares of Corvina in Italy, with a strong upward trend.

crema

Italian for creamy, soft.

crimson

Color light young red wines, especially from Novello.

Cru

French for growth, is used in Italy as an expression for an excellent vineyard or a particularly good individual location within a growing region and for the top quality wine produced there.

cultivation area

Officially designated and legally specified regions of origin for wines to identify their origin.

Chianti-Classico in Tuscany from the year 1716 is considered to be the oldest, verifiable delimitation of a cultivation area.

Cuvée

Blending - This is the mixing of two or more wines. These can be obtained from different grape varieties and vineyards and also from different vintages. Usually a grape variety forms the main part of a cuvée and thus determines the character of the wine.

Damigiana

Italian name for a balloon bottle.

deacidification

The acids contained in the wine are reduced or converted by various cellar technology measures. This is usually only necessary in wine years in which the grapes could not reach a sufficient degree of ripeness.

decant

Carefully pouring a wine into a carafe. It is primarily used to separate the long matured wine from its depot.

decanter

Decanter Magazine is a wine magazine that is read in over 90 countries. The compulsory lesson for all those interested in wine recommends over 4,000 wines from all over the world every year.

decanters

Vessel (carafe), into which the wine is poured during decanting.

decanting funnel

Funnel for pouring a wine into a carafe while decanting.

defense mechanisms

In viticulture, this refers to the resistance of the vine to pests, diseases and environmental influences. When growing new grape varieties or rootstocks, great importance is attached to high resistance to fungi, frost, phylloxera and drought.

Degu box

Merum, the insider magazine for Italian wine, offers the best wines of the Merum Selezione exclusively for Merum subscribers in the so-called Degu-Box.

www.merum.info

degum

A measure to remove floating particles from the wine and to preserve it.

degustation

Sensory testing of a wine with subsequent evaluation to determine its quality. The classic evaluation method is the COS-System (Color/Colour - Odor/Flavour - Sapor/Flavour), in which up to 20 points are awarded in Europe.

Possible scheme for grading the wine:

Appearance: up to 2 points
Odour: up to 6 points
Taste: up to 8 points
Overall impression: up to 4 points

departure

The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better. If it decays quickly, it is called a "short finish"; if it persists, it is called a "long finish". The duration of this sensation is measured in Caudalie. One second of sustainability equals one caudalie.

deposit

A sediment that forms during bottle ageing, especially in red wines. By decanting, the clear wine is separated from the depot for aesthetic reasons.

destem

Removing the stalks from the grapes. In the past, unrapping was done by hand. Since the beginning of the 19th century, destemming machines (destemmer, destemmer) have been used.

When red wine is produced by mash fermentation, the stalks are basically removed so that the tannins and acids contained especially in the stalks do not get into the wine. This is different with whole grape pressing and red wine production by maceration, where the grapes remain intact.

destemmer

Removing the stalks from the grapes. In former times. Abbeeren handiwork. Since the beginning of the 19th century, destemming has become machines (destemmer, destemmer machines).

During the production of red wine by mash fermentation, the stems are basically so that the tannins and acids contained especially in the stems are removed. not get into the wine. This is not the case with whole grape pressing and with the Red wine production by maceration, the grapes remain undamaged.

digestif

Alcoholic drink, which is served after meals to promote digestion. Usually clear fruit brandies are preferred.

direct carriers

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

disgorge

The removal of yeast from the bottle in the final stage of sparkling wine making with bottle fermentation. The date of disgorging sometimes indicated on the label indicates the age of the wine.

distillation

Term for the separation of liquid substances (e.g. alcohol and water) by evaporation and rehydration for the production of spirits.

There are different combustion processes. In traditional firing, several independent firing processes are carried out, so that only the so-called raw firing and later the fine firing are produced. Continuous distillation, on the other hand, takes place in a single operation.

DOC

Abbreviation for "Denominazione di Origine Controllata", stands for a quality wine with controlled origin. These wines must be produced from specified grape varieties cultivated in specific areas according to specified quantities and methods.

The classification of Italian wines:

1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola

DOCG

Abbreviation for "Denominazione di Origine Controllata e Garantita", means controlled and guaranteed origin, is the highest Italian quality level. These wines are subject to extensive standards and regulations, compliance with which is checked by special commissions.

In addition to the grape variety, these include bottle shape, minimum ripening time, minimum alcohol and acid content as well as colour and bouquet specifications.

The classification of Italian wines:

1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola

Dogliani

Since 2005 Dogliani has had DOCG status and is for Piedmont lovers THE premium appellation for high-quality Dolcetto. The production area is located in the south of Piedmont, in the lower part of the Langhe and, with its cool and balanced climate, offers ideal conditions for the cultivation of Dolcetto grapes. The typical Dogliani Dolcetto has an intense ruby red colour with violet reflections, an intense bouquet of fresh flowers and fruits such as blackberry and wild cherry. Its taste is dry and harmonious with a pleasant almond note. Dolcetto Dogliani is fine and aromatic; a moderate acidity gives it a touch of unique liveliness.

Dolcetto

The Dolcetto comes from southern Piedmont. The red wines produced from it have a charming, fine and elegant character. Depending on the growing area, the taste is quite different. The intense fruitiness paired with the fresh acidity and juicy tannins results in refreshing, never boring products.

The wine is produced in many municipalities of the Langhe and Monferrato. From Alba come wines with unusual power and depth. The Dolcetto never reaches the size of a Barolo, but - properly vinified - the grape delivers exquisite wines that the Piedmontese consider ideal to accompany their meals. However, the local character and charisma of the Dolcetto sometimes arouses the opposition of those who are looking for an "everyday wine" of international character.

DOP

Abbreviation for "Denominazione d'Origine Protetta",stands for a protected designation of origin. This Italian seal is awarded to foodstuffs whose particular qualitative characteristics depend essentially or exclusively on their production area. DOP not only stands for a geographical area with its climate, soil conditions and other environmental characteristics, but also includes strict production regulations.

duemilavini

The wine guide of the Italian Sommelier Union with over 20,000 wines evaluated according to the 100-point system. The maximum rating a wine can receive here is Cinque Grappoli (Five Grapes).

	74 to 79 points
	80 to 84 points
	85 to 90 points
	91 to 100 points

durability

The shelf life of a wine is essentially determined by the acidity, the alcohol content and the tannins. However, it is not only the intensity that is important, but also the balance of these components.

Durella

The white grape variety Durella is cultivated in the Italian region of Veneto. It provides an acidic, powerful wine that is an ideal base for spumante.

Eliche

Italian for spiral noodles.

Emilia-Romagna

Emilia-Romagna presents itself as a patch of scenic and culinary diversity. Although the two regions of Emilia and Romagna have been merged into one region, they have little in common in wine-growing. Emilia, which stretches north to the Po plain, became famous for the popular sparkling wine Lambrusco and the Aceto Balsamico di Modena. Romagna is a hilly area rising towards the Apennines, where characterful and full-bodied plants, especially from the Sangiovese grape, thrive. (superiore.de)

Capital: Bologna
Provinces: Bologna, Ferrara, Forli-Cesana, Modena, Parma, Piacenza, Ravenna, Reggio Emilia, Rimini
Area under vines: 56,000 hectares
Total production/year: 645.30 million litres
of which red/roséwine: 360.00 million litres
of which white wine: 285.30 million litres
Share of wine-growing in Italy: 14.40%.

enamel

Designation for a rounded wine, in which especially the components tannin and acid are well integrated.

ennoble

The grafting process involves grafting a scion of another grape variety onto a rootstock vine. This vine carries grapes of the Edelreis variety.

After the phylloxera plague, large quantities of wine had to be grafted in Europe because only American rootstocks proved resistant to this root pest.

Enology

Enology is the study of wine, which encompasses both enology and viticulture.

Enoteca

Designation for a collection of high-quality wines or a wine shop with products of superior quality.

enrich

Improvement of the harvested material 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.

equilibrium

A wine is balanced when its sweetness (softness) balances the sum of its acid and possibly bitter tones. On the other hand, it is unbalanced if one of the three tastes predominates.

Erbaluce

The Erbaluce is a local white grape variety from Piedmont. It produces fresh and fruity white wines, which are mostly consumed in the region and rarely traded in Germany.

The best Erbaluce wines are produced around the town of Caluso and have DOC status. There and in 36 other municipalities, the grape is used to produce various styles of wine: the dry, straw-yellow Erbaluce di Caluso; the sweet, lush Caluso Passito made from partially rosinated grapes, which can only be marketed after five years of ripening; the Caluso Passito Liquoroso, a sprinkled dessert wine.

expressive

An expressive wine will do justice to its grape variety and its region of origin.

Extra Brut

Very dry sparkling wine without a shipping liqueur.

extract

The sum of all up to 500 different substances dissolved in wine, also called bodies. The quantity determines the quality, colour, aroma, bouquet and shelf life of the wine.

Extract-rich wines are produced by reducing the yield of the vines and the low water content of the berries. The later the grapes are harvested, the richer in extracts the wines become. From 30g/l one speaks of extraordinary extract/body.

extraction

During the preparation of red wine, the alcohol dissolves (extracts) colouring and tanning agents from the grape skins.

fallow land

In viticulture a vineyard that is not planted with vines.

farfalle

Italian butterfly noodles.

fat

Extra-rich wine with a slightly viscous consistency perceptible on the tongue.

fatto in casa

Italian for homemade.

fattoria

Italian term for a country estate or winery.

favorite

A Piedmontese speciality is cultivated around Alba: the white grape Favorita.

The result is an acidic white wine with a spicy lemon note. Drunk young, it's a great pleasure. However, it also has a certain ageing potential, which is particularly well shown by its ageing in wooden barrels. The variety is often blended with Chardonnay.

Fegato

Italian for liver.

ferment

During fermentation, all the sugar contained in the must is converted into alcohol.

fermentation

Term for alcoholic fermentation.

Fettucine

Italian wide ribbon noodles.

Fiano

Fiano is an aromatic grape variety that produces some of the best white wines in the south of Italy. The most prominent among them is the DOC Fiano di Avellino, which is produced around the town of the same name south east of Naples in Campania. With the addition of Greco and Trebbiano a fine, elegant white wine with a typical bouquet reminiscent of hazelnuts is produced.

Fiasco

Belly bottle wrapped in straw, which was previously used for Chianti.

filtration

Filtering is a method of clarifying the wine, i.e. the wine is separated from microscopically small parts.

final

fine oxidation

Process during bottle ripening, caused by the small amount of oxygen.

finocchio

Italian for fennel.

Fiore sardo

A spicy cheese made from sheep's milk, good for grating and suitable for many pasta dishes.

flavor

Odour components from the grape in the aroma of a wine, which make up more than 90 percent of its typicity. Especially with young wines the fresh, fruity smell.

The term aroma is also extended to the bouquet of older wines. Here components are added that develop during the aging process in barrel and bottle. Certain wines are called aromatic because their high content of aromatic compounds (mainly terpenes) gives them an unmistakable aroma. The very specific aroma of a grape variety is called variety-typical.

flavoured

Wines with additives such as spices or herbs.

flavours

Odour components from the grape in the aroma of a wine, which make up more than 90 percent of its typicity. Especially with young wines the fresh, fruity smell.

flint

Soil type - produces wines with the typical "flint tone".

flower

Synonym for the bouquet of a wine.

flowery

Wine with a fragrant, delicate, delicate scent reminiscent of flowers.

fontina

Mild semi-hard cheese from Piedmont.

Formaggio

Italian for cheese.

fortified wine

Designation for the base wine for the production of spirits.

Frappato

Frappato is an autochthonous red grape variety of Sicily, which, although ancient, is hardly known anymore, because especially in the south of the island international grape varieties were used for a long time and apart from Nero d'Avola autochthonous varieties were hardly noticed anymore. Since the successes with Nero d'Avola and Cerasuolo di Vittoria, in which Frappato often provided fruit and freshness as a blending partner, some well-known wineries such as Planeta, COS, Valle dell'Acate, Donnafugata or Occhipinti have now rediscovered the old varieties. And so the Frappato again came to deserved solo honours.

Frappato is quite independent and light-coloured, very fragrant, has red berry aromas, often reminds of forest strawberries, is very juicy and fresh and is fun in the glass. Frappato is an excellent companion to Mediterranean cuisine. A cheerful change with moderate alcohol in the sea of the often thick, southern Italian hum. Best to drink between 2 and 8 years.

Like most old regional grape varieties, Frappato also has many local synonyms, which are sometimes confusing, so it is often called Nerello, but has nothing in common with the grape varieties Nerello Mascalese and Nerello Cappuccio from Etna. Even the long suspected relationship to Sangiovese could not be confirmed in current DNA analyses. Probably it is a natural cross of Gaglioppo with an unknown grape variety.

The red wine variety Frappato is almost exclusively cultivated in the area of Vittoria in the southeast of the island Sicily in the provinces Ragusa, Syracuse and Trapani. Currently there are about 1,000 hectares, and the trend is rising.

Frappé

French term for ice-cold.

Freisa

Freisa is a red grape variety from Piedmont. The wines are usually rich in tannins, have little colour and a strict - sometimes sweet - taste.

fresh

Young wine with a typical varietal aroma.

Friuli

The Friuli wine region shows that good grape varieties and relatively low yields can dramatically improve quality. Friuli is top in breeding, more than half of the young vines planted in Italy come from here. The region is located in the extreme north-east of Italy, bordering Austria in the north and Slovenia in the east. White wines full of character determine the image of the Friuli-Venezia Giulia region. You're one of the best in Italy. But also among the reds of Friuli there are first-class products, be it a Refosco prepared from the autochthonous vine or a cuvée in the Bordeaux style from Merlot and Cabernet. (superiore.de)

Capital: Trieste
Provinces: Porderone, Udine, Gorizia, Trieste
Area under vines: 20,000 hectares
Total production/year: 75.20 million litres
of which red/roséwine: 30.90 million litres
of which white wine: 44.30 million litres
Share of wine-growing in Italy: 1.70%.

frizzante

Italian name for a sparkling wine with medium carbon dioxide pressure of approx. 2.8 bar. For comparison: a Frizzantino foams less, a Spumante more.

Frizzantino

Italian term for a sparkling wine with only a slight froth.

fruity

Denotes the richness of the aroma of a wine made from healthy, ripe grapes.

Frutti di mare

Italian for seafood.

full dosage

Also called Tirage Liqueur or Liqueur de tirage. Mixture of sugar and yeast used in the production of sparkling wine, which is added to the cuvée to initiate the second fermentation process.

full-bodied

A full-bodied wine has a rich colour, full aroma and intense taste. It looks full and weighty on the tongue (the opposite is the case with a thin wine).

The more full-bodied the grapes used, the more full-bodied the wine produced from them will be. The more grapes grow on a vine, the less full-bodied the wine will be.

full-bodied

Balanced, full-bodied wine with good structure.

Fumin

This autochthonous red grape variety is cultivated in the Valle d'Aosta region. The dark wine made from it is mainly used for blends.

funghi

Italian for mushrooms.

fungo

Italian for mushroom.

Fussili

Italian spiral pasta.

fusto

Italian name for the barrel.

Gaglioppo

The southern Italian red grape variety Gaglioppo originates from Calabria. The grapes are used to make wines rich in body and alcohol.

The most famous wine made from the Gaglioppo is the red and pink Cirò, which is surrounded by the legend that Roman athletes in ancient times were rewarded with this wine after their successful participation in the Olympic Games.

Gamay

The Gamay is often jokingly called the "fastest grape variety in the world". The red variety sprouts early, ripens very early and bears plenty of fruit if not prevented from doing so. His Primeur wines are usually the first wines of the new vintage to appear on the market in October or November.

Outside France, the main cultivation area, the Gamay is an alpinist. In the Italian Valle d'Aosta he climbed some very high vineyards to produce fruity and lively red wines.

gamberetto

Italian for crab.

gambero

Italian for crab, shrimp.

Garganega

The white Garganega variety is mainly found in Veneto and is considered one of the main varieties for the Soave. In this wine it is usually blended with about 20 percent Trebbiano di Soave. The Garganega is used for quality wines as well as for single-variety wines.

garnet

Typical colour of great red wines intended for long aging.

Gattinara

Gattinara is a local red grape variety around the homonymous wine-growing village in the southwest of Lake Maggiore in Piedmont in northern Italy.

The Gattinara must be aged for four years before sale, at least two years in wooden barrels. It can then continue to mature in the bottle for at least a decade. A wine that can compete with the best Nebbiolo wines.

Gewürztraminer

The Gewürztraminer (Traminer Aromàtico) is a high-quality white grape variety that is also widespread in Italy. There, however, cultivation is limited to South Tyrol, where earlier harvesting and cooler ripening conditions produce lighter, fresher wines with more acidity. The Gewürztraminer is a mutation of the Traminer, which, according to some ampelographers, is identical to the Savagnin from the French Jura.

The name of the grape variety derives from the intense aromas and spices of the wine. The Gewürztraminer differs from the Traminer purely externally in the colour of the berries. In the Traminer, they are a strong green, in the Gewürztraminer, however, they are reddish in colour. For this reason the Gewürztraminer is also called the Red Traminer. In the vineyard the Gewürztraminer is rather problematic: it sprouts early, its resistance to diseases is quite low, the berries are small and the yields low.

The wines produced from it are deep golden - occasionally with copper reflections - and spread a heavy rosy scent. In addition, the Gewürztraminer also exalts other smells, which are commonly described as the scent of melons, peaches and apricots, but also of spices, ginger and exotic lychee fruits.

Glera

When the Venetians go on a "shadow" in between, they mean a small glass of white wine, an "ombra", as shadow is called in Venetian. Because in former times the winegrowers came with a small barrel and placed themselves with it under the arcades in the shade, which they followed with the sun position then also, so that the wine remained cool. Already at that time they gave wine from the grape variety Glera, which was still called Prosecco at that time. By the way, this had nothing to do with dry (secco), as one might assume, but with a small village near Trieste, where one once suspected the origin of the variety. The grape variety was only renamed a few years ago, after Prosecco became the worldwide epitome of all possible and mostly highly banal "sparkling mineral water".

Prosecco is now a protected designation of origin and may only come from the legally defined growing areas. As "Conegliano Valdobbiadene DOCG" from 15 municipalities around Conegliano and Valdobbiadene in Veneto and as DOC Prosecco from nine provinces in two regions: Veneto and Friuli Venezia Giulia. The grape variety in these protected wines is now called Glera. In addition to the sparkling wines, there is also still still wine, i.e. "normal" white wine from this grape variety, but as Ombra it has become rare even in Venice's Bacari, the tiny wine bars.

Although the renaming is good for the protection of Prosecco as a wine, there was some confusion because as Prosecco there were three different grape varieties - Prosecco tondo with round berries (this is the one that is best for sparkling wines), Prosecco lungo with elongated berries and Prosecco nostrano, which is actually Malvasia. In all these studies it was discovered that some Croatian and Slovenian grape varieties are identical or related. The former Danube monarchy in the vineyard, today separated by later demarcation, is reunited by DNA analysis.

2010, more than 18,000 hectares of Glera were recorded in Italy. This is about twice as much as in 1990. It can be assumed that the trend will continue to rise because the triumph of the "original" Prosecco is unchecked. There are still small areas under cultivation in Slovenia, Croatia, Argentina and Brazil.

golden

Colour of white wines rich in body and structure, mostly aged in wooden barrels.

gorgonzola

Fine mushroom cheese made from cow's milk. Its typical, pungent, unmistakable taste and creamy consistency make it an ideal ingredient for spicy pasta.

goudron

Tea-like smell, typical of long matured great red wines, a component of the bouquet.

Gradazione Alcoolica

Italian term for the alcohol content.

Gran Selezione

After three years of conceptual work, it is finally certain in 2014: the wine producers in Chianti Classico have given the green light for a new classification model in three stages. At the top of the quality pyramid of Gallo Nero now stands the Gran Selezione. Riserva ranks first, followed by vintage wine (Annata). With the expansion of the quality pyramid, the Italian cultivation area between Siena and Florence has experienced a noticeable upgrading. The purpose of the new regulation is to better distinguish between all the tassels available in Chianti Classico in the future. In order to be able to meet the legally manifested new quality class, the wines must mature for at least 30 months - of which a quarter in the bottle - before they are sold. They may only consist of grapes from the vineyards of a winery or from the best grapes of that winery. Organoleptically, i.e. after an examination exclusively by human sensory organs, the wines declared as Gran Selezione should possess the characteristics of a truly high-class product. A peculiarity: a Chianti presented for the Gran Selezione but which does not obtain this classification is automatically downgraded to a DOCG wine without the addition of Riserva. It is therefore likely that those goods which are fully convinced of the quality of their wines will strive for the highest category.

Grana padano

The indispensable pasta cheese is closely related to Parmesan cheese in form, colour and taste. It is produced all over Northern Italy. This mature hard cheese is ideal for grating and can be used like Parmesan cheese.

granite

Soil type - solidification rock, produces wines with a mineral appearance.

grape marc

Name for the fire made from pressed residues. In Italy it's the grappa.

grape variety

Type of vine and thus the grapes from which a particular wine was made.

Grecanico Dorato

Grecanico Dorato is a local white grape variety cultivated in Sicily.

grechetto

Grechetto is probably of Greek origin and is one of the most important white grape varieties cultivated in Umbria.

It produces full-bodied wines with a nutty aroma. In Tuscany the Grechetto is known as Pulcinculo and in Latium as Greghetto.

Greco

Greco is an ancient southern Italian white wine variety whose origin goes back to the Greek colonisation of southern Italy about 2500 years ago.

Today she is responsible for some of the best white wines in southern Italy. Greco is also grown to a lesser extent in Piedmont, where it is used to make Greco Bianco delle Colline Novaresi. In Campania, the Greco grape produces the excellent Greco di Tufo - a strong, fruity white wine from the province of Avellino. In Calabria, the variety participates in the powerful white Cirò and is responsible for the Greco di Bianco, one of the best liqueur wines in Italy.

greenish

The wine gets its green colour from the chlorophyll contained in the grapes. Young white wines and wines from the north are characterised by a greenish colour.

Grey Burgundy

The grey Burgundy - also called Ruländer, Pinot Gris, Malvoisie - is a mutation of the blue Spätburgunder. The Pinot Grigio variety, with 3500 hectares, is very widespread in northern Italy, especially in South Tyrol, Veneto and Friuli-Venezia Giulia, and to a lesser extent in Lombardy. The white grapes there are traditionally harvested earlier than north of the Alps, so that fresher, more fruity wines with more acidity are produced. Disadvantage: The reputation of Pinot Grigio suffers from the fact that it is all too often produced and offered as a cheap and often boring mass wine. Pinot Grigio is a rather undemanding grape variety that produces good yields and grapes with high must weights. It is not susceptible to disease and hardly sensitive to frost. The vines thrive particularly well on loess terraces, but also on calcareous soils and stony subsoils. Cooler, loamy soils, on the other hand, are less suitable for cultivating the Grey Burgundy. Depending on the ageing method and quality level, the colour palette of the wines ranges from pale yellow to golden yellow to deep amber. The range of aromas is generally compared with those of green nuts, almonds, fresh butter to fruity notes such as pear, dried fruit, pineapple, citrus fruits and - in particularly mature wines - banana and exotic fruits. Harvested early, the Pinot Gris produces harmonious, fruity wines with crisp acidity. With fully ripened grapes, rapid acid degradation sets in. Dry late vintages, which can reach up to 14.5 percent alcohol by volume, are then usually mild in acidity and rich in acidity to lig in the body. The best of these wines are often aged in barriques and exude an almost wasteful richness.

Grignolino

Behind the name Grignolino is a high-quality northern Italian red wine variety, which is mainly cultivated in Piedmont. It produces relatively light, racy and elegant red wines with a typical varietal bouquet. The berry skins contain only a few colourings, so that Grignolino wines are hardly darker than many southern Italian Rosato wines, despite thorough maceration.

Grillo

The white grillogrape is mostly cultivated in Sicily. The taste underlines the characteristics of volcanic floors. She produces extract-rich wines with a citrus bouquet. It used to be the preferred base for Marsala.

Groppello

The northern Italian red wine vine Groppello is cultivated in Lombardy on the western shore of Lake Garda. It produces independent fresh and fruity red and rosé wines.

grosso

Italian: tall, fat.

Guida ai Vini Organic

Migliore (best wine)

This wine guide gives a complete and annually updated overview of Italian organic wines. All the organic and biodynamic wines described and evaluated are certified.

gusto

Italian: taste.

harmonious

Balanced wine in which all the components are balanced.

heavy

Wine that is not very pleasant to drink due to an excess of alcohol.

herbaceous

Typical plant odour for grape varieties such as Cabernet and Merlot, especially for young wines and wines made from unripe grapes.

Hugh Johnson

The Englishman Hugh Johnson (born 1939) is today regarded worldwide as the leading wine author and one of the best known tasters. He is director of the famous Château Latour Premier Cru Classé winery in Médoc, France, and co-owner of the Australian Coldstream Hills winery.

Already in 1966, with his first book "Wine", Johnson achieved a leading position among wine journalists. His most successful works are: The Wine Atlas, The Great Johnson, The Little Johnson and Hugh Johnson Wine History. After numerous honours, including the coveted literature prize of the Academy of Bordeaux (1987), Hugh Johnson was awarded the highest award of the German Gastronomic Academy, the Carl-Friedrich-von-Rumohr-Ring, in 1998 in recognition of his complete oeuvre.

ICEA

The ICEA (Instituto per la Certificazione Etica ed Ambientale) is one of the best-known recognised food certification bodies in Italy.

Information under: www.icea.info

IGT

Abbreviation for "Indicazione Geografica Tipica", the third quality level of Italian wines. An IGT wine must have a typical geographical characteristic.

The classification of Italian wines:

1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola

Imbottigliato

The bottling process is the last step in the vinification process. Bottling is carried out under sterile or at least low-germ conditions. Pasteurisation is common in some plants. After corking, the process of bottle ripening begins.

Imbottigliato all'origine

Italian for producer bottling.

incrocio

Italian name for new breeding.

Incrocio Terzi No. 1

The red grape variety is a cross between Barbera and Cabernet Franc by the breeder Manzoni. It is cultivated exclusively in Lombardy.

intense

Wine with considerable odour and taste.

Inzolia

The white grape variety Inzolia is a Sicilian speciality. It is also grown on a small scale in Tuscany. The aroma of the grapes can be described as slightly nutty.

irrigation

Artificial irrigation for newly planted vines that have not yet yielded and for vineyards with insufficient rainfall.

Italia

A white grape variety that is mainly used as a table grape in Italy. In Australia it is used to make a simple wine.

Italico

A full-fat fresh cheese, matured and often with mould rind, spicy and piquant in taste.

IWSC

International Wines & Spirits Competition

Jeroboam

A wine bottle with a volume of five litres.

JLF

The ultimate wine test by Merum: JLF "The emptier the bottle, the better the wine".

Johnson

Kimmeridge

Soil type - clay mixed with lime.

Kosher Wine

Kosher means "ritually pure." The conditions are prescribed by Jewish law.

The grapes may only be harvested from the 4th year. No organic fertilization is allowed 2 months before the harvest. Harvesting equipment, vehicle fleet, silo and all technical equipment are meticulously cleaned under rabbinical supervision. Enzymes and bacteria are inadmissible. The yeast fungi on the shell alone stimulate the fermentation.

Gelatine, casein and bull's blood are not permitted for vinification. Only paper filters are permitted. Multiple filling of the bottles is not permitted, only single filling is permitted. In the 7th year, the Shabbat year, no grapes are harvested. The vines should regenerate nutritively and organically.

One percent of the wine production is given to the poor and may not be sold. Only people who honour and observe the Shabbat are allowed to work in the winery.

Kretzer

Name for a roséwine in South Tyrol.

L'Olio

The "Bible" for olive oil is published by the Italian Sommelier Union for Olive Oil. The olive oils are evaluated according to the 100-point system.

5 drops - 91 to 100 points
Oli dell'eccellenza (Olio excellent quality)

4 drops - 81 to 90 points
Oli di grande livello e spiccato pregio (Olio of exceptionally high level and value)

3 drops - 71 to 80 points
Oli di buon livello e particolare finezza (Olio of good level with a certain finesse)

2 drops - 60 to 70 points
Oli di medio livello e piacevole fattura (Olio of medium level with good value for money)

La Stampa

Big Italian daily newspaper.

Lacrima

Behind the name Lacrima lies a very rare red grape variety from the province of Ancona in the Marche region.

Lagrein

The Lagrein red wine variety comes from South Tyrol/Alto Adige and Trentino.

Lambrusco

The name Lambrusco stands for a central Italian red wine vine and the red wine made from it. Lambrusco is one of the most popular Italian wines and is probably the best known product from Emilia-Romagna.

lasagna

Pasta dough sheets filled with meat, fish or vegetables and baked in the oven.

Latium

Lazio is considered a typical white wine region. The number one grape variety is Malvasia, usually supplemented by Trebbiano grapes of different sizes. The most famous and most fertile cultivation area, in which about 70 percent of the wine is made from white grapes, is Castelli Romani, which is also the source of the worldwide sales hit Frascati. The Cotarella brothers have an equally well-known name with their highly successful Falesco winery and their extensive consulting activities as enologists. (superiore.de)

Capital: Rome
Provinces: Frosinone, Latina, Rieti, Rome, Viterbo
Vineyard area: 24,000 hectares
Total production/year: 152.70 million litres
of which red/roséwine: 32.50 million litres
of which white wine: 120.20 million litres
Share of wine-growing in Italy: 3.40%.

Layer

Method for replanting vines. In the process, a previous year's shoot of an old vine is planted in the soil and a new vine is created that is true to its roots.

Lemberger

The Lemberger - also called Blauer Lemberger, Limberger or Blauer Limberger - is a red wine variety with an unclear origin. In northern Italian Friuli, it is used to produce a fruity, light red wine under the name Franconia. The vine is not particularly demanding in the vineyard and is considered to be less susceptible to disease. Due to their strong growth, however, extensive foliage work is necessary. The Lemberger sprouts early and delivers reliable economic yields on very late ripening grapes. It is therefore unsuitable for cultivation in wine-growing areas further north.

Lemberger wines show a restrained to powerful aroma picture, which is described with the smell of blackberries, sweet cherries or also sour cherries, currants, gooseberries, elderberries and cocoa. In the taste the red wines show up depending upon quality level and development fruity-light to concentrated tanning-emphasized and often with a long lasting departure. A good acid structure as well as high extract and tannin values give the best wines a good shelf life.

Lenticchia

Italian for Lente.

level

The blending of a wine after fermentation from different barrels in order to obtain the same characteristics for the whole vintage.

light

Balanced, pleasant wine with low alcohol content.

Liguria

Untitled document Located in the northwest of the country, Liguria is the smallest administrative unit in Italy. The scenic strip on the Gulf of Genoa, despite the history of wine dating back to Roman times, is better known for the Riviera as a place for grape juices. The Mediterranean, dry climate and the reddish, calcareous soils are very suitable for white grape varieties. Northwest of the town of La Spezia, on the Riviera di Levante, lies the old Cinque Terre wine region. The vineyards are grouped around small communities on steep terraces high above the sea. Together with the almost vertically plunging mountains, the region is one of the most spectacular wine-growing areas in the world. Wine production is low, comparatively expensive and is mostly drunk locally. (superiore.de)

Capital: Genoa
Provinces: Genoa, Imperia, La Spezia, Savona
Area under vines: 2,300 hectares
Total production/year: 8.30 million litres
of which red/roséwine: 2.90 million litres
of which white wine: 5.40 million litres
Share of viticulture in Italy: 0.20%.

lime

Italian: lemon.

Limestone

Soil type - sedimentary rock, produces wines with good acidity.

linguine

Italian: narrow ribbon noodles.

liquor

In wine, ethyl alcohol, a colourless flammable liquid that is responsible for the taste and the body as well as the intoxicating effect of the wine, is the most commonly used term.

liquoroso

Italian designation for a wine obtained by adding alcohol and resembling a liqueur in terms of alcohol content, structure and sweetness.

In Italy there is also a Liquoroso variant of many wines besides the normal bottling.

liscio

Italian: smooth.

locked

Designation for a young, not yet matured wine that presents itself on the palate sparse and sparkling. Great red wines, which have to be stored for a long time in order to develop, are usually closed in their youth.

Loess

Soil type - sedimentary rock, produces full-bodied, storable wines.

Lombardy

Dynamic and cosmopolitan, Lombardy is also a vine-growing region. The prevailing continental climate with severe winter, hot summer and increased precipitation in spring and autumn provides favourable conditions. At 59 percent, the DOCG share of the wines produced is above average. This is also due to Franciacorta, the most famous Italian bottle-fermented sparkling wine from the province of Brescia and the selection of Nebbiolo clones in Valtellina in the province of Sondrio. (superiore.de)

Capital: Milan
Provinces: Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantua, Milan, Monza, Brianza, Pavia, Sondrio, Varese, Cremona
Area under vines: 22,000 hectares
Total production/year: 127.70 million litres
of which red/roséwine: 67.40 million litres
of which white wine: 60.30 million litres
Share of wine-growing in Italy: 2.90%.

Luigi Veronelli

Luigi Veronelli was born in Milan in 1926. After studying humanities and philosophy, he became a publisher and in the fifties published philosophical and political papers as well as the culinary magazine "Gastronomo" with great success. Veronelli established himself as a wine expert and connoisseur of gastronomy and worked with leading Italian chefs. His articles have appeared in Italian and international newspapers and magazines. Veronelli has been a publisher again since 1990. He has published various textbooks, recipe books and guides. Luigi Vernonelli lives in Bergamo.

In "Wines from Italy", the so-called Veronelli Guide, Luigi Veronelli presents annually more than 1,500 producers and over 6,000 wines, which are judged according to strict evaluation criteria.

Maccheroni

Italian for macaroni.

Maceratino

The white grape variety is a rarity in the Marche region.

maceration

Maceration or maceration (lat. macerare / soaking) is a chemical process for obtaining extracts. If this process is supported by heat supply, one speaks of digestion. During the vinification process, the maceration takes place during the mash fermentation. The longer the duration, the more intensive is the extraction of dyes and phenols from the berries and berry shells.

maggotised

Obviously oxidized wine which has taken on a brownish colour. Not necessarily a mistake, but a characteristic of certain wines (Madeira, Marsala).

magnum

Bottle with a volume of 1.5 litres. It is very often used for the best red wines when they are to be stored for a long time, because the wine matures particularly well in them.

Malvasia

The Malvasia comes as an old white grape variety from the aegean islands of Greece, but has been spread over the entire Mediterranean area since antiquity. It is grown all over Italy and is very productive. The Malvasia vine produces white wines full of character and longevity.

malvasia nera

Malvasia Nera is the red variant of Malvasia. However, it is less important than the white variety. In Piedmont and South Tyrol, the Malvasia Nera has DOC status. In Apulia the red grape is blended with Negro Amaro.

Mammolo

The red grape variety has belonged to Tuscany since the 17th century. It is still partly used today in the Vino Nobile di Montepulciano or in the Chianti.

Manzo

Italian for beef.

Marche

In the eastern part of central Italy between the Apennine Mountains and the Adriatic coast lies the region of Marken, which is resolutely on an upward trend. Here grows the famous Verdicchio, with whom the Visigoth king Alarich already strengthened his troops before the attack on Rome. In recent years, some producers have experimented very successfully with yield-reduced individual vineyards and selected grapes. Great wines were created in the process. These wines prove that very good results come from the often underestimated wine region. (superiore.de)

Capital: Ancona
Provinces: Ancona, Ascoli Piceno, Fermo, Macerata, Pesaro, Urbino
Area under vines: 18,000 hectares
Total production/year: 78.10 million litres
of which red/roséwine: 37.60 million litres
of which white wine: 40.50 million litres
Share of wine-growing in Italy: 1.80%.

Marinata

Italian for Marinade.

Markus Del Monego

World Champion of Sommeliers 1998

Lufthansa Magazine: "The Superschmecker. "He is the first German to bear the title of world champion of all sommeliers.

Velvet: "Mr. Vino. Goldgespickt is his career. He acquired the title of world champion sommelier in Vienna in 1998 - and he looks like a man who knows exactly how to assess himself. Dark, fun-loving eyes sparkle over the edge of the glasses in a friendly way and it sprays with vitality and joie de vivre. Del Monego learned the business from the bottom up and today has an exceptionally good nose to define the best wine".

Handelsblatt: "Noble distinction. Worldwide wine and cellar knowledge, food combinations, growing regions, mineral water, coffee, cigars: anyone who can handle all this confidently in his head and at the table will bewitch the jury and hopefully elicit from the enraptured guest the answer Giocchino Rossini gave to the question of what tones he thought were the most beautiful on earth: 'When the roast stews in the pan and a bottle of wine is opened.' "

marl

Soil type - sedimentary rock, produces wines with good acidity.

Martini & Rossi

One of the best-known brands for Italian wormwood. However, the company also owns several large and excellent vineyards in northern Italy.

Marzemino

Behind the name Marzemino lies a red wine vine cultivated mainly in northern Italy. In Trentino it produces full-bodied, velvety and light wines as well as a sparkling, fruity Chiaretto.

mash

The mixture of grape juice and berries.

Merlot

The Merlot is a high quality red wine which is spread all over the world. It comes from the Bordeaux area and is the worthy partner of Cabernet Sauvignon.

Merlot is not an uncomplicated cultivar in the vineyard: it sprouts earlier than Cabernet Sauvignon and therefore suffers more from milling. It also has a strong tendency to trickle during the flowering period under cool and wet weather conditions. Merlot makes it easy for the winegrower to choose the right grape variety for each vineyard. All floors that do not seem suitable for the cultivation of Cabernet Sauvignon are usually ideal for Merlot. Because it prefers heavier, deeper and more water-storing subsoils than Cabernet Sauvignon.

Pure Merlot wines are fruity, full-bodied and soft, sometimes smooth, sometimes even fatty. They are deep red and captivate with their intense fruity aromas that evoke memories of spices and cherries. The taste and smell are also reminiscent of currants, tobacco, blackberries and often of "burnt rubber". Their less pronounced tannin structure makes the charming wines accessible much earlier than the wines from Cabernet Sauvignon. Nevertheless, the best Merlot wines are almost as long-lasting as Cabernet Sauvignon. When blended with this, the Merlot can - depending on its proportion - either soften the strict nature of Cabernet Sauvignon or be given a certain amount of structure and firmness by its tannin-rich partner.

Today, a total of around 100,000 hectares are already planted with Merlot worldwide, and the trend is rising. This corresponds approximately to the total area under cultivation in Germany. Merlot is also widespread in northern Italy with an area of 30,000 hectares.

The plants are mostly fruity, light and uncomplicated. They are particularly suitable as accompaniments to light Italian cuisine. But wherever the Bordeaux wines from the Libournais and especially the incomparable Château Pétrus are regarded as the pinnacle of wine-making artistry, Merlot is given greater care. An outstanding example is the Masseto of the Ornellaia winery in the Tuscan DOC Bolgheri Superiore.

Methuselah

Wine bottle with 6 litres volume.

Metodo Classico

In Italy the name for the classical method of sparkling wine making.

mezzo

Italian for half.

Migliori Vini

Ian D'Agata and Claudio Comparini have been giving Migliori Vini a simple overview and uncomplicated information about the quality of Italian wines for almost ten years. Their small selection is not limited to the large labels, but also targets special commitment, emerging small winemakers and niche products. The passionate and independent wine guide of Italy.

misto

Italian for mixed.

Molinara

Molinara is a northern Italian red wine vine. The main growing areas are Lake Garda and Verona. The grape variety is used as a component of Valpolicella and Bardolino. It produces fruity, acidic wines.

Molise

Molise is one of the smallest growing areas in Italy. Part of the predominantly mountainous region borders on the Adriatic coast. The plots are highly fragmented, with about nine out of ten vineyards having less than half a hectare. Quality viticulture is also gaining in importance in Molise, and there are some promising goods. But still Alessio Di Majo with his wonderful family winery is the quality leader of this small wine world. (superiore.de)

Capital: Campobasso
Provinces: Campobasso, Isernia
Area under vines: 6,500 hectares
Total production/year: 31.90 million litres
of which red/roséwine: 23.60 million litres
of which white wine: 8.30 million litres
Share of wine-growing in Italy: 0.70%.

monica

The Monica is probably of Spanish origin and occurs in Italy mainly in Sardinia.

monovarietal

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

Montepulciano

Montepulciano is a city in Tuscany. But the same name is also given to a red grape variety that is widespread throughout central Italy. Montepulciano is the main variety in Abruzzo. The excellent Montepulciano d'Abruzzo is pressed from it.

Morellino

The DOC Morellino di Scansano is located in the coastal area of Tuscany - south of Bolgheri in the Maremma landscape. The Morellino grows around the village of Scansano and some other municipalities. It is another of the many local varieties that the number one Tuscan red grape variety, Sangiovese, has developed over the centuries.

Besides Brunello di Montalcino, Morellino di Scansano is the only red wine in Tuscany that allows Sangiovese to be aged in its purest form according to the wine law. Morellino is a dark red wine with an intense bouquet and concentrated taste. He would have deserved a higher name recognition, but because of his rarity he has a hard time with the numerous popular Sangiovese red wines of Tuscany.

Moscato

Moscato, known in Germany as Muskateller, is the name of various related grape varieties. Moscato is one of the oldest grape varieties. Moscato grapes are used in Italy to produce a wide variety of wines and grappa. Thus, concentrated dessert wines, such as the Ben Ryé from Donnafugata in Sicily, come mainly from the southern cultivation areas. In northern Piedmont this vine is used to make the famous Moscato d'Asti, a lightly sparkling white wine with a subtle sweetness and low alcohol content. All products from Moscato have one thing in common - the unmistakable nutmeg aroma.

mozzarella

Soft cheese made from cow or buffalo milk.

The original is made from buffalo milk and can be called "Mozarella di Bufala". It is inseparably linked to pizza, but is also used for many pasta dishes.

Mundus Vini

The Mundus Vini International Wine Award is a competition organised in Germany for wines from all parts of the world. Already in the first year of its existence (2001), the wine competition reached a number of participants of 2,235 wines, which doubled in 2007, with almost 5,000 employed wines from 35 important growing regions of the world.

must

Grape juice not yet fermented or in fermentation, obtained by pressing.

must weight

The must weight indicates how much natural sugar is contained in the freshly pressed must before fermentation. The must weight is often determined beforehand on the grapes on the vine in order to determine the most favourable time for the harvest. There are numerous procedures and measures for this, e.g. Oechsle (widespread in Germany) or Baumé (common in the Mediterranean region).

Müller-Thurgau

Müller-Thurgau is the most successful and oldest of the many German new breedings. In northern Italy, cultivation is concentrated in Friuli, South Tyrol and Trentino. The white grape variety makes little demands on the location and the soil. However, it thrives best on deep, water-storing subsoils. Unlike the Riesling, the Müller-Thurgau ripens early.

The wines are light and fruity with floral and fine nutmeg aromas and produce a significantly lower acidity than the Riesling. The wines draw their charm above all from their youthful freshness. The Müller-Thurgau wines are pale to light yellow in colour. They are moderate in alcohol content, soft, juicy and uncomplicated.

Napoletana

Italian for tomato sauce with basil.

natural wine

This generic term covers wines whose grapes are cultivated without the use of chemical fertilizers, pesticides or herbicides.

neat

A wine is described as clean if there are no odour or scent nuances perceptible which are untypical for the grapes used or which can be traced back to incorrect cellar processing.

Nebbiolo

The northwestern Italian Nebbiolo is one of the noblest red grape varieties cultivated in Italy. Even before Sangiovese, it is the Italian variety from which most DOCG wines are produced. The name probably derives from the Italian "Nebbia" (fog), because during the harvest season in October in Barolo and Barbaresco morning fog often comes from the river over the vineyards. But the grape variety has also been associated with the term "Nobile" (noble).

The distribution of Nebbiolo is almost exclusively limited to Piedmont. Only in a single region of Lombardy is the variety also cultivated with economic success. The Nebbiolo is problematic and difficult to cultivate, as it places exceptionally high demands on sites and floors. It achieves the highest quality almost exclusively on steep sites facing south or southwest with calcareous marl soils. Therefore, the number of cultivation areas is also limited. Only every thirtyth bottle of wine from Piedmont contains Nebbiolo. An expansion of the vineyards is hardly possible anymore. The reason: Due to the high grape prices that can be achieved, all areas that can be considered for Nebbiolo are already planted with this noble variety.

In the vineyard itself, the Nebbiolo is far less demanding. It is neither particularly sensitive to frost nor excessively susceptible to disease. Problems arise at most because of the very late grape ripeness. The harvest often lasts until the end of October. In Piedmont, sudden autumn stone breakages accompanied by cool, wet weather can then prevent part of the grapes from ripening to full maturity.

Nebbiolo from not fully ripened grapes is tannic, rich in acids and lacks the fruit. But even a Nebbiolo that is fully successful as a young wine is strict, repellent and hard, since Nebbiolo wines are among the slowest maturing wines in the world.

Mature wines are reminiscent of game, truffles, withered leaves and plums. The noblest embodiment of Nebbiolo is found in the DOCG wines of Barolo and Barbaresco. These are heavy products with up to 15% alcohol by volume. Depending on the quality level, the legislator has prescribed a minimum storage period of between three and five years for Barolo. Barbaresco must be stored for two to four years before it can be traded. Before the expiry of these deadlines, it is also no pleasure to drink the wines. But even after that, some bottlings have to be stored for years before they can unfold their full beauty.

However, more modern mashing techniques and aging methods are increasingly producing wines that were previously available and have been a pleasure for some time. They are even as durable as traditionally prepared wines. The Nebbiolo wines produced in some peripheral areas around Barolo and Barbaresco are called Nebbiolo d'Alba, the wines from the province of Cuneo are also labelled Roero Superiore. These wines are not as deep and full of character as a Barolo or Barbaresco, but more uncomplicated and earlier to drink. However, they always retain their varietal character with aromas of tar and rose fragrances.

Outside the wine universe of Alba and Asti, Nebbiolo is cultivated on a larger scale even further north on the banks of the Sesia river, where it produces the DOCG wines Gattinara and Ghemme. The variety, known here as Spanna, produces lighter, more acidic and spicier wines in the slightly cooler climate of the higher region. Therefore they are blended with the softer varieties Bonarda and Vespolina. As with the Barbaresco, the minimum storage period is four years, of which two years in wooden barrels. In terms of longevity, Gattinara and Ghemme are hardly inferior to the famous wines from the south. In the surroundings of Gattinara and Ghemme, the lighter DOC wines Boca, Sizzano, Fara, Bramaterra and Lessona are produced according to the same recipe. At the gates of the Valle d'Aosta lies the small cultivation area Carema. The Nebbiolo is cultivated in steep terraces to bring the grapes to full ripeness. From these fruits the DOC Carema is produced, which must also be aged for four years, including two years in wooden barrels. Nebbiolo is also cultivated in the Valle d'Aosta itself - but only on the southern edge, the warmest part of the area. Here the best wines of the region are produced from the vine: the powerful and very fine red Donnaz and the slightly lighter Arnad-Montjovet.

Outside Piedmont, Nebbiolo is cultivated only in the Lombard DOCG area of Valtellina. Here the grape bears the name Chiavannasca. The best wines come from the DOCG Valtellina Superiore core zone with the Sassella, Grumello, Inferno, Valgella and more recently Paradiso sub-areas. Outside these regions and especially in the New World, the cultivation of Nebbiolo has not yet succeeded anywhere with satisfactory results.

Nebuchadnezzar

Wine bottle with a volume of 15 litres, which is rarely used and then mostly as a showpiece.

Negrara

The Negrara grape has its home in northern Italy. It is a component of well-known red wines, to which also the Valpolicella belongs. Because of its lightness, this grape variety is often blended with Corvina, Rondinella and Molinara.

Negroamaro

The Negroamaro is a very common variety in Puglia. Their high quality affects the class of the great heavy red wines from the Salento region. The Negroamaro is used in the DOC Salice Salentino rosso and rosato (e.g. Five Roses) as well as in the Rosso di Salento, Notarpanaro and Patriglione.

Nerello

Nerello is the name of a red grape variety from the DOC area of Etna/Sicily. It delivers independent, alcoholic wines and is mostly used in blends.

Nerello Mascalese

After the Nero d'Avola, the red grape variety is the second most common in Sicily, and in smaller quantities it is also present in Calabria. The total vineyard area is approx. 20,000 hectares.

Nero d'Avola

Nero d'Avola is the outstanding red variety of Sicily. It produces spicy and deep dark wines. Long ignored, its renaissance was initiated by the outstanding red wine Duca Enrico from the Duca de Salaparuta (Corvo) winery.

Today, the Nero d'Avola is used again to produce numerous first-class red wines - partly blended with Cabernet Sauvignon or Merlot. In Sicily, this almost forgotten variety - also known as Calabrese - is highly prized because it is particularly suitable for cultivation in regions with a hot climate.

neyret

An autochthonous red vine cultivated in the Valle d'Aosta.

Noce

Italian for nut.

Nosiola

The Nosiola is a rare local grape variety from Trentino. It thrives best in this growing region. The grapes produce a dry, independent white wine that is very refreshing and goes well with fish dishes.

novello

Italian term for a young sparkling wine that is soon to be drunk. It may be placed on the market at the earliest on 6 November of the year of harvest. The idea goes back to the success of the "Beaujolais Primeur".

nuragus

Nuragus is a Sardinian white grape variety that occupies a third of the Sardinian territory. The DOC wine Nuragus di Cagliari is made from it.

oak wood

The most suitable wood for the ageing and barrel ageing of the wines. For the Barrique barrel type, which comes from Bourdeaux, only the wood of the European winter or English oak or that of the North American white oak is used. The corks for wine bottles are made from the bark of the cork oak.

obligation to order wine

The obligation to order wine in a restaurant.

oenology

Oenology is the study of wine, which encompasses both oenology and viticulture.

olio

Italian for oil.

Oliva

Italian for olive.

olive oil

Olive oil is one of the most valuable edible oils and was already known in ancient times in the Mediterranean region. It is obtained from the fruits of the olive tree and is mainly cold pressed. Harvest time is between October and March, whereby green olives harvested early provide a harsher oil than fully ripe fruits. There are four quality levels for olive oil, three of which are precisely defined by EC directives.

The drip that runs from the chopped olives before pressing is particularly mild and fruity. It's rare and very expensive.

Extra virgin olive oil, also called extra virgin, virgen extra or vierge extra, is the oil from the first and most gentle pressing. It must not contain more than one percent free fatty acids, the lower the percentage, the better the oil is.

Virgin olive oil is the oil from the following pressing. It must not contain more than two percent free fatty acids.

Olive oil without further designation can be refined oil, to which however to the taste improvement mostly native olive oil is admixed.

Note: The use of olive oil is often decisive for the typical taste of a dish. Therefore, when buying an olive oil should not be saved. Choose only the best quality! Tuscan olive oils are certainly the best known in the world because they are produced there in large quantities, but first-class oils are also produced in Liguria, Umbria and Lazio. All these oils are subject to very strict quality control.

Oltrepò Pavese

The DOC area Oltrepò Pavese comprises 42 municipalities south of the Po, in the southwest of Lombardy. Two thirds of the region's DOC wines come from there. Oltrepò is the richest source of Pinot Nero (also Pinot Bianco and Pinot Grigio). Besides white, red and rosé The DOC statute allows eight varietal wines to be blended: Barbera, Bonarda, and Pinot Nero for red wines, Cortese, Moscato, Pinot Grigio and Rieling for white wines.

orecchiette

Italian, small, round noodles.

organic seal

With the new organic seal, consumers can be sure that where it says : Organic on the label, there is Organic inside. Because only producers and manufacturers who comply with the EC organic regulation and submit to the prescribed controls are allowed to sell their products as organic or organic products.

Further information is available at: www.bio-siegel.de

organic wine

Organic wines come from organic farming. Among other things, it is forbidden to use synthetic or chemical substances (e.g. fertilizers, herbicides, insecticides, pesticides). The seed is protected primarily by the use of disease-resistant species and appropriate cultivation methods.

organoleptically

At wine the designation for testing only with the help of sensory organs at a tasting.

origano

Italian for oregano - aromatic herb with tomatoes, pizza, roast, salad, legumes.

oxidation

Aging of the wine due to too intensive contact with air (defective cork) or too long storage. A brown colouring of the wine indicates the oxidation.

oxidized

Wine that has lost its freshness through excessive contact with oxygen and has taken on a darker colour, usually accompanied by a maderized taste.

panna

Italian for cream.

pappardelle

Italian wide ribbon noodles.

parker

Robert M. Parker jun. (born 1947) from Maryland/USA is probably the most influential wine taster in the world. Whatever he says, writes or publishes in his magazine "Wine Advocate", it is accepted almost without contradiction by a huge fan community all over the world!

Robert Parker's rating system uses a rating scale of 50-100 points. Parker says that the various 20-point systems do not have enough flexibility and thus often lead to results in compressed and bloated wine ratings. Parker takes a hard, very critical look at wine by his own definition, as he would prefer to underestimate rather than overestimate the quality of the wine.

Numerical evaluations are used only to supplement the complete tasting notes which still constitute for him the most important statement. The fact that in the final analysis everything is reduced to its points is another issue, and is probably due to those who do that, and much more to those who only want to know that and only make their purchase decision dependent on it.

Anyway, that's how Parker defines his ratings:

96 - 100 points: An exceptional wine, with a profound and complex character, which more than fulfils all the expected characteristics of a classic wine type. Wines of this calibre are therefore worth making a great effort to find, buy and enjoy them.

90 - 95 points: An exceptional wine with above-average complexity and character. Short and sweet: Such wines are exceptionally good!

80 - 89 points: A wine that is noticeably above average, offering various elements of finesse and aroma, as well as unmistakable character, without noticeable flaws.

70 - 79 points: Well made, but not very exciting wines, rather one-dimensional and inconspicuous.

60 - 69 points: Wines which are well below average, which already have noticeable weaknesses, even faults, such as disturbing acidity or tannins, show little to no or even false aromas.

50 - 59 points: Wines that are actually unacceptable.

In principle, each wine receives 50 points as a basis.

For the color there can be up to 5 points. Parker says there's only more exceptional cases where there's less than four. For the aroma level there can be up to 15 points. Robert Parker awards a maximum of 20 points for the expression on the palate and the finish. Finally, there can be up to 10 points for development potential and potential. One can stand by Parker's importance and undisputed influence as one pleases, his statement on the subject of wine evaluation is reassuring as follows: "However, there can never be any substitute for your own palate nor any better education than tasting the wine yourself."

parmesan

Probably Italy's most famous cheese from Emilia-Romagna. Young Parmesan has matured less than 18 months, Middle Ages is 18 to 24 months old and very old matured 24 to 36 months.

Parmigiano reggiano

The best known Italian hard cheese is Parmesan cheese from the region of Emilia-Romagna. Parmigiano" can only be called the cheese produced around the city of Parma.

passito

Wine with increased alcohol and sugar content made from grapes that have been dried after harvesting in the sun or in well-ventilated rooms.

pasta

Italian for noodles.

pastoso

Italian name for a mild sweet wine.

pebble

Soil type - Produces low acid wines.

pecorino

The white grape variety is cultivated in the regions of Abruzzo, Lazio, Marche and Umbria. It produces fruity wines with beautiful acidity.

peel

Pouring a wine into another container. The wine is simultaneously aerated and separated from its sediment and turbidity.

Pelati

Italian for peeled tomatoes.

Penne

Italian short noodles.

peperonata

Italian pepperragou.

peperoncini

Green or red pods, fresh, dried, pickled in oil or vinegar, season everything that should be very hot.

peperoncino

Italian for chili.

perfume

Synonym for the fragrance, the bouquet of a wine.

perlage

The production of carbon dioxide bubbles which form in sparkling wine after pouring into the glass. The finer and more consistent the perlage, the better the wine.

persistence

The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better.

If it decays quickly, it is called a "short finish"; if it persists, it is called a "long finish". The duration of this sensation is measured in Caudalie. One second of sustainability equals one caudalie.

pesce

Italian for fish.

pesto

Italian paste made from olive oil, basil, garlic, pine nuts and parmesan.

Petit Verdot

Petit Verdot was one of the classic grape varieties in the Bordelais. After the phylloxera disaster, however, the variety was hardly cultivated due to its late ripening and was further reduced in the cool decades of the last century until it was almost extinct. This changed significantly with the onset of climate warming, as varieties such as Merlot and Cabernet Sauvignon reach ever higher sugar levels and thus alcohol, and have an increasingly broad effect, losing freshness and flow.

So they were looking for varieties that would ripen later and retain freshness and acidity. Thus one came increasingly again on Cabernet Franc, Malbec and even on Petit Verdot, of which often only few per cent are enough in the Cuvée, in order to improve wines clearly in the direction of a "cool", fresh style.

The "little green" probably got his name because he rarely matured and then brought immature "green" acid notes with him. The grape variety probably comes from a wild vine of the Pyrenees. The thick-shelled grapes are very resistant to botrytis and produce tannin-rich, dark, velvety red wines with crisp acidity. When the grapes ripen, the green notes disappear. Then the wines have spicy "cool" and dark fruit, which reminds of fresh blueberries, juniper berries and often also fresh laurel. The alcohol is always quite moderate. The tannin structure is powerful but elegant, and the ageing potential is great.

In times of climate change, the disadvantage of late ripening is increasingly becoming an advantage, which is why more and more wineries around the world are experimenting with Petit Verdot. Also in Italy. Especially in Tuscany, here in many Bordeaux-like cuvées from Bolgheri and the Maremma. Some wineries try themselves also with sort-pure variants, and even if such a 100% Petit Verdot is somewhat habituation needy, find straight these rightly ever more trailers.

phenolic

Term for a heavy and rough white wine.

piacere

Italian name for pleasant/pleasure.

piccante

Italian for tasteful.

picolite

The autochthonous white vine is cultivated in Friuli. In the 18th century it was used to make a famous wine that was enjoyed in all European ports. Recently there have been attempts to produce this excellent wine again.

Piedmont

The name Piedmont means foot of the mountains. In the north and west, surrounded by the Alps, in the south by the Apennines, the country gradually becomes a plain towards the east. Piedmont plays a leading role in Italy in several respects. On the one hand, the region has the most DOC areas of all cultivation areas in the country. On the other hand, far more than one hundred thousand winegrowing enterprises and more than seventy winegrowers' cooperatives cultivate the vineyards of Piedmont. Most of these are located in the hilly area north and south of the upper Po plain - especially near Monferrato - and northwest of Novara and Vercelli. Each area has an individual microclimate and specific floors. The wines therefore differ clearly from each other in their characteristics - and this despite the fact that the often very small growing areas are very close to each other. (superiore.de)

Capital: Turin
Provinces: Turin, Asti, Biella, Alessandria, Novara, Cuneo, Vercelli, Verbania
Vineyard area: 53,200 hectares
Total production/year: 285.80 million litres
of which red/roséwine: 178.60 million litres
of which white wine: 107.20 million litres
Share of wine-growing in Italy: 6.40%.

pignoletto

The white grape variety is cultivated exclusively in the Emilia-Romagna region. It is suspected that this is an autochthonous variety. It is used to make fresh, finely acidic and aromatic wines.

Pignolo

The red grape variety is cultivated in the Friuli region. The variety produces dark red, fruity and fragrant wines. In Lombardy there is a grape variety of the same name. They're not related.

Pinot Bianco

White Burgundy is a high-quality grape variety that originates from the Pinot family. It is most widespread in Italy, where it is known as Pinot Bianco. With 7000 hectares under cultivation, mainly in northern Italy and in some areas of Tuscany, it even surpasses Chardonnay. The white Burgundy prefers warm, deepest possible soils as well as particularly protected, dry and warm locations.

Pinot Bianco is often marketed as a mass wine in Italy. In Veneto, Trentino and Lombardy, however, products of astonishing quality are produced. In Friuli, wines from this variety are particularly independent in character. In the glass the wines present themselves from pale to light yellow up to dark golden colouring (with higher ripeness). In the fragrance they are usually tender and behave. Occasionally the white wines also reveal a typical almond aroma. Mature wines of higher quality are also reminiscent of exotic fruit aromas and banana scents.

Pinot Grigio

The Pinot Grigio (grey Burgundy) - also called Ruländer, Pinot Gris, Malvoisie - is a mutation of the blue Spätburgunder. The Pinot Grigio variety, with 3500 hectares, is very widespread in northern Italy, especially in South Tyrol, Veneto and Friuli-Venezia Giulia, and to a lesser extent in Lombardy.

The white grapes there are traditionally harvested earlier than north of the Alps, so that fresher, more fruity wines with more acidity are produced. The Pinot Grigio is a rather undemanding grape variety that delivers good yields and grapes with high must weights. It is not susceptible to disease and hardly sensitive to frost. The vines thrive particularly well on loess terraces, but also on calcareous soils and stony subsoils.

Depending on the ageing method and quality level, the colour palette of the wines ranges from pale yellow to golden yellow to deep amber. The range of aromas is generally compared with those of green nuts, almonds, fresh butter to fruity notes such as pear, dried fruit, pineapple, citrus fruits and - in particularly mature wines - banana and exotic fruits.

Harvested early, the Pinot Grigio produces harmonious, fruity wines with crisp acidity. With fully ripened grapes, rapid acid degradation sets in. Dry late vintages, which can reach up to 14.5 percent alcohol by volume, are then usually mild in acidity and rich in acidity to lig in the body. The best of these wines are often aged in barriques and exude an almost wasteful richness.

Pinot Nero

Pinot Nero is one of the finest red wine grapes and is probably one of the oldest grape varieties still cultivated in the world. In Italy, Pinot Noir is cultivated in South Tyrol under the name Pinot Noir and in the north of the country under the name Pinot Nero - in Trentino, Lombardy, Veneto and Friuli-Venezia Giulia. There are also smaller vineyards in Tuscany, for example for the Pomino Rosso. The best Pinot Nero usually comes from Franciacorta, where it is only approved for the DOCG sparkling wine. Still wine, on the other hand, may only be marketed as IGT or VdT table wine. Also outstanding are some wines from Oltrepò Pavese, although here too most of the harvest is delivered to the sparkling wine factories in Franciacorta.

The Pinot Noir is ideal for cooler wine-growing regions, where the grapes can undergo a slow ripening process. For comparison: wines from areas that are too hot and where this process takes place too quickly sometimes turn out to be inharmonic and uncharming. A peculiarity of Pinot Noir is its genetic instability. Due to his pronounced tendency towards mutation, he has produced such high-quality grape varieties as Pinot Gris, Pinot Blanc, Pinot Meunier and probably also St. Laurent. In the vineyard and in the cellar the Pinot Noir proves to be moody and difficult. The variety sprouts early and is therefore always endangered by late frosts. It also shows a pronounced tendency to trickle away. The Pinot Noir is also quite susceptible to fungal, rotting and viral diseases. While the best wines are produced on calcareous soils, deep, humid and cool soils do not produce particularly good results.

In the wine cellar, the greatest art is to extract the dyes and tannins from the thin skins. There have already been countless trials here - from cold maceration with long holding times to flash pasteurisation. If the colour extraction for red wine is not sufficient, Pinot Noir can also be used to produce characterful, delicate and elegant rosé wines.

Successful red wines from the Pinot Noir present themselves deep-coloured, although not as dark and tannic as Cabernet Sauvignon. In old age orange and brown tones are added. Pinot Noir wines have a lavishly rich aroma, usually associated with fresh strawberries, wild berries, cherries or plums, but also with spices and herbs. In mature wines, the smell is also reminiscent of undergrowth, mushrooms or leather. The wines also reveal a sweet, melty fruit. Pinot Noir wines were generally available earlier than Cabernet Sauvignon or Syrah wines, but they are just as long-lasting as these.

Pinot Noir

Pisello

Italian for pea.

Plastic corks

A closure for wine vessels made of a rubber or Teflon mixture. Their big advantage is that no cork tasters are produced.

Critics of the plastic cork fear that the proven reactions between sulphur dioxide and plastic lead to a negative influence on the smell and taste of the wine.

Pomodoro

Italian for tomato.

porphyry

Soil type - effusive rock, produces low acid wines.

pouring of liquids

Pouring a wine into another container. The wine is simultaneously aerated and separated from its sediment and turbidity.

preach

A measure to remove floating particles from the wine and to preserve it.

prehistoric rock

Soil type - solidification rock, produces fruity and spicy wines.

Primitivo

Primitivo is found mainly in Puglia, south of Bari. The red grape variety produces a deep dark, characteristic and spicy wine with a strong alcohol content. It came into the international limelight at the end of the 1970s through a discussion about the tin trade. In the meantime, DNA has proven that this Californian grape variety originates from Primitivo. In Apulia, fine spicy and individual wines of very appealing quality are made from this variety.

prosciutto

Italian for ham.

proteins

In wine, the proteins contained in the grapes serve as food for the yeasts during fermentation.

Provolone

Italian cheese that tastes very spicy and is also available smoked. Especially the well matured 4-6 months is good for rubbing. It is produced in various shapes, as a roll or pear shape.

ProWein

Leading international trade fair for wines and spirits, since 1994, in Düsseldorf (Germany).

Puglia

The region of Apulia is an excellent wine-growing region because of its location in the deep southeast of the country, with a consistently friendly climate and fertile plains. Since the winegrowers produce the largest amount of wine there, this area is also called the "wine cellar of Italy". To the west of the capital Bari lies the Castel del Monte wine-growing region, which extends around the famous hunting lodge of the Staufer Emperor Frederick II. It is one of the best-known areas in Puglia. The Salento peninsula forms the "boot heel". Italy. To the west of the port city of Brindisi lies the DOC of the same name, which produces juicy and deep-coloured concentrated wines from Negroamaro. Further south are the powerful Salice Salentino DOC wines. (superiore.de)

Capital: Bari
Provinces: Foggia, Bari, Brindisi, Taranto, Lecce, Barletta-Andria-Trani
Area under vines: 110,000 hectares
Total production/year: 589.00 million litres
of which red/roséwine: 332.00 million litres
of which white wine: 257.00 million litres
Share of viticulture in Italy: 13.20%.

Punte Mes

One of the best-known brands for Italian vermouth.

pupitre

A wooden frame, also known as a vibrating desk, in which the sediment is driven to the closure by vibrating and tilting the bottles in the classic method of sparkling wine production.

pure

A wine is considered pure when the taste of the original fruit is clean and fresh. The more precise and rapid the processing, the purer the wine will be.

purity

A wine is considered pure when the taste of the original fruit is clean and fresh. Like balance, purity contributes to the quality of perceived impressions.

Quagliano

The autochthonous red grape variety is cultivated in the Piedmont region. There it is used for example in wines of the DOC Colline Saluzzesi.

quality levels

The quality levels of Italian wines

1. DOCG
wines "Denominazione di Origine Controllata e Garantita", meaning controlled and guaranteed origin, are the highest Italian quality wines. These wines are subject to extensive standards and regulations, compliance with which is checked by special commissions. In addition to the grape variety, these include bottle shape, minimum ripening time, minimum alcohol and acid content as well as colour and bouquet specifications.

2. DOC wines
"Denominazione di Origine Controllata", stands for a quality wine with controlled origin. These wines must be produced from specified grape varieties cultivated in specific areas according to specified quantities and methods.

3. IGT
wines "Indicazione Geografica Tipica", the third quality level of Italian wines. An IGT wine must have a typical geographical characteristic.

4. Vini da Tavol
a Denomination of a table wine. This must not bear on the label any grape variety, origin or vintage.

quartz

A mineral contained in many types of rock. If quartz occurs in large quantities in the vineyard, low acid wines are produced.

Quercus

Latin for oak.

quintals

Weight measure for the indication of the yield. 100 quintals are 100 kilograms (corresponds to approx. 70 hl/ha).

Raboso

Raboso is a grape variety from the Veneto. For some time now it has been used to produce independent red wines with a deep colour and aromatic bouquet.

Ranker

Soil type - dry on silicate rock, produces excellent wines with some grape varieties (e.g. Riesling).

ravioli

Italian square or semicircular filled pasta pockets.

raw soil

Young, still little weathered soil with different characteristics. Mostly good to excellent for viticulture.

ready to drink

Wine that has matured enough to be drunk with pleasure, but that can also be stored further.

rebreeding

Cross-breeding of two grape varieties to improve the characteristics, ideally the positive characteristics of both initial grape varieties can be found in new breeding.

reduced

Odor and taste characteristics typical of a wine that has been stored for a long time in an airtight environment (for example in the bottle). It is softened by the supply of oxygen, for example when the wine is swirled in the glass.

reduction

Aging without air contact to promote aromas and freshness. Excessive reduction can lead to unpleasant smells.

refinement

The grafting process involves grafting a scion of another grape variety onto a rootstock vine. This vine carries grapes of the Edelreis variety.

After the phylloxera plague, large quantities of wine had to be grafted in Europe because only American rootstocks proved resistant to this root pest.

Refosco

The Refosco is cultivated in Friuli. Because of its robustness, the variety is far removed from the international tastes that are common, which prefer more accessible wines. The red wines are increasingly popular, however, as they are less hard and rich in tannins in the modern version.

Rehoboam

Wine bottle with 4.5 litres volume.

residual sugar

Also known as "remainders", is retained at the end of fermentation or artificially stopped fermentation. Even dry wines contain a part of residual sugar, as this - usually fructose - cannot ferment completely. Wines with a residual sugar of less than 4g/l are considered fully fermented.

Residual sweetness

Also known as residual sugar, is retained at the end of fermentation or artificially stopped fermentation. Even dry wines contain a part of residual sugar, as this - usually fructose - cannot ferment completely. Wines with a residual sugar of less than 4g/l are considered fully fermented.

reverberation

The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better.

ribolla

Ribolla is an ancient Italian grape variety. The white Ribolla Gialla produces the best results in the Collio. The variety always finds more friends than pure, very dry wine. When drunk young, Ribolla Gialla is often an extremely fruity, fresh and delicate wine.

rich

Extract-rich wine with high sugar and glycerine content.

ricotta

Fresh cheese made from cow's or sheep's milk, similar to quark.

Riesling

Riesling is the most important grape variety in German viticulture and one of the largest white wine varieties ever. Riesling is also widespread in northern Italy. Here he is called Riesling Renano. Its cultivation is concentrated especially in South Tyrol, where it produces fresh, aromatic white wines.

No other white variety can produce so many different wine styles while still retaining its characteristics as Riesling. The secret of the successful Riesling wine is its inimitable interplay of sweetness and acidity, paired - depending on the origin - with a distinguished filigree structure and powerful spice. Even the sweetest Riesling wines have a powerful acidity that makes them very old. Good Riesling wines are never excessively alcoholic or even heavy. Rather, they shine through freshness, fragrance, unique aromas and their polished contour. Noble sweet Riesling wines, such as Beerenauslese and Trockenbeerenauslese, are almost unlimited and belong to the most delicious that can be produced from grapes at all.

The Riesling matures very slowly under cool climatic conditions, but develops a high concentration of aromas and fruit acids. Depending on the weather, the ripening process can continue into November. It must be warm and sunny enough to bring the grapes reliably to full ripeness. On the other hand, it must also be cool enough not to let this process run too fast. The Riesling matures too early and too quickly under hot climatic conditions and then produces wines rich in alcohol, not particularly fine and often appearing unbalanced. Because of these peculiarities, the grape variety places the highest demands on the location. The demands on the soil for vegetative growth, on the other hand, are relatively low. During the ripening period of the berries, however, the soil quality can have a decisive influence on success or failure - especially in difficult years. Slate or primary rock soils have proven to be particularly suitable.

Depending on the location, soil type, microclimate and vintage, the Riesling produces wines with very different characteristics in all quality levels and flavours. The typical Riesling wine has a pale yellow colour when young, occasionally tending greenish. As the wine matures, the colour becomes more intense. Mature Rieslings even present themselves in rich, opulent gold. Simple wines from good years are a pleasure even when drunk young. However, it is worthwhile even down to the lowest quality levels to allow the wines to mature to a certain extent in the bottle. Top wines from good vintages have an almost unlimited shelf life under ideal conditions.

rigatoni

Italian short, thick stirred noodles.

ripe

Wine at the peak of its development.

ripieno

Italian for like.

Riserva

Designation for Italian DOC and DOCG wines that meet higher quality requirements and have been vinified for considerably longer (2 to 4 years) than vintage wines.

risotto

Italian rice dish.

The three well-known risotto rice varieties are Arborio, Carnaroli and Vialone.

Robiola

A full-fat fresh cheese, mostly made from a mixture of cow, sheep and goat milk. It tastes particularly spicy and mild at the same time.

rondinella

Rondinella is a red grape variety from northern Italy, cultivated mainly around Lake Garda and in the Bardolino and Valpolicella areas. It is very productive and a component of many well-known red wines.

rosato

Italian name for a Rosé wine.

Rossese

The red grape variety is mainly cultivated in the region of Liguria. From the Rossese grape pure, fruity and rich red wines are produced.

Rosso

Italian name for a red wine.

rounded

Designation for a soft wine with moderate acidity and full body.

ruby

Color of red wines.

rugged

Wine with high alcohol content and good structure.

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

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.

tagliatelle

Italian ribbon noodles.

Taglio

Italian term for a cuvée, a blend of wines.

Talegglo

Full-fat soft cheese in square shape, with unmistakable spicy aroma. It gives pasta dishes a particularly piquant taste.

tannic

Description for a wine rich in germs.

tannin

The term used to describe the tanning agent that is released into the wine from the skin of the berries and grape seeds, especially in red wines, and which plays a decisive role in the shelf life and colour of the wine.

Since white and rosé wines hardly come into contact with the berry skins during winemaking, they also exhibit fewer tannins. The tannin content decreases as the bottle matures, because the tannin molecules can accumulate (polymerize) and no longer combine with the protein. Instead, they combine with other wine components, become heavier and more indispensable and finally deposit on the bottom of the bottle.

tanning agent

Tannin is the name given to tannin, which is released into the wine from the grape skin and grape seeds, especially in red wines, and plays a decisive role in the shelf life and colour of the wine.

tannins

Term for tanning agents that are released into the wine from the skin of the berries and the grape seeds, especially in red wines, and which play a decisive role in the shelf life and colour of a wine.

Tappo di Sughero

Italian name for the cork.

tartar

Term for the deposition of the potassium acid salt of the tartaric acid. Tartar is completely neutral in taste and can be easily and cleanly separated from the wine.

Tasted 100% BLIND

The Tasted Journal - 100% Blind features the tasting notes and wine reviews of the two Sommelier World Champions Markus del Monego from Germany and Andreas Larsson from Sweden. Several times a year, wines are tasted according to the strict rules of a 100% blind tasting and evaluated with the international 100-point system.

tastily

Designation for a wine with a high content of mineral salts.

tender

Wine with a discreet but distinct smell.

tenuta

Italian term for a farm or vineyard.

Teroldego

The Teroldego is a local grape variety from the Veneto. The grapes occasionally produce excellent red wines with a velvety and vinous aroma. It's a good idea to drink it young. The best known and most valuable is the DOC red wine Teroldego Rotaliano. In the area around Messocorona and Messolombardo the Teroldego vines are cultivated on the alluvial soil of the Wildbacher Noce.

Terra Rossa

Italian term for a loamy type of soil.

terroir

This French word denotes the unmistakable characteristics of the origin of a wine, that is the soil and orientation of the vineyard, but also the specific local grape variety characteristics and the traditional cellar techniques of the area from which a wine originates.

texture

Designation used to assess a wine, describing how the wine feels in the mouth. criteria are included: Melt, softness, tannins, consistency and so on.

thin

Body and extra-ctare wine.

Timorasso

A rare white grape variety in Piedmont, from which an aromatic wine and grappa is obtained.

toasting

Name for the barrel branding of barrique barrels. It gives the wine additional flavourings.

Tocai

The Italian white grape variety Tocai (Tocai Friolano) produces excellent wines which, however, have nothing in common with the famous Hungarian Tokaj.

In Friuli-Venezia Giulia the Tocai is the most commonly planted white grape variety. In the Collio, white wines full of body and character are produced from it. Tocai is also available as a light red wine in the area of Colli Berici in Veneto.

Tonno

Italian for tuna.

Torbato

Torbato is a local white grape variety cultivated on the island of Sardinia. The result is a full-bodied, strongly fragrant wine.

tortellini

Italian small filled pasta dough rings.

total acidity

Without acid a wine tastes flat - its strength and also its sweetness only really come into their own through acidity.

All acids contained in wine are called triturable acids. Average acid content in white wine 4-9 g/l and in red wine 4-6 g/l. The most important acids are tartaric acid, malic acid and citric acid.

total extract

The sum of all up to 500 different substances dissolved in wine, also called bodies. The quantity determines the quality, colour, aroma, bouquet and shelf life of the wine. Extract-rich wines are produced by reducing the yield of the vines and the low water content of the berries. The later the grapes are harvested, the richer in extracts the wines become. From 30 g/l one speaks of extraordinary extract/body.

tough

Not yet matured, unpleasantly rough wine.

trebbiano

The Trebbiano is the oldest and most widespread white grape in Italy. About 130,000 hectares of Italian vineyards are planted with it. The grape variety is most widespread in Emilia-Romagna.

Trebbiano is contained in most important Italian white wines, such as Orvieto, Soave, Lugana, Bianco di Custoza, Trebbiano di Romagna and Trebbiano d`Abruzzo. Umbria is home to pure Trebbiano wines, which are a real treat for the palate. The Trebbiano is also included in the blend recipe for numerous red wines. These include, for example, Chianti, Vino Nobile di Montepulciano and Torgiano.

trenette

Italian corrugated ribbon noodles.

Trentino-South Tyrol

The Trentino-South Tyrol wine-growing region is one of the most spectacular mountain regions in the Alps. The two autonomous provinces form the northernmost cultivation area of Italy: Trentino in the south with its "lightness of being" and South Tyrol, a lively melting pot of cultures. Trentino has almost 10,000 hectares of vineyards, mainly in the Adige and Sarca valleys. In South Tyrol almost all vineyards are located at an altitude of over 500 metres in the Adige and Eisack valleys as well as in the Vintschgau region. (superiore.de)

Capital: Trento
Provinces: Trento, Bolzano
Area under vines: 15,500 hectares
Total production/year: 125.40 million litres
of which red/roséwine: 47.30 million litres
of which white wine: 78.10 million litres
Share of wine-growing in Italy: 2.80%.

trollinger

Tuscany

Embedded in a picturesque landscape of western central Italy, the vineyards stretch from the mountains to the Tyrrhenian coast. The hills of Tuscany are excellent vineyards. They soften high summer temperatures and are characterised by a wide range of microclimates that allow classic French grape varieties to thrive just as well as local grapes. The Tuscan wine landscape is interspersed with numerous olive groves and forests. In Tuscany, more top wines are produced year after year than in any other region of the country. (superiore.de)

Capital: Florence
Provinces: Arezzo, Florence, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, Prato, Siena, Florence
Area under vines: 62,000 hectares
Total production/year: 277.20 million litres
of which red/roséwine: 233.80 million litres
of which white wine: 43.40 million litres
Share of viticulture in Italy: 6.20%.
Toskana (11 DOCG, 41 DOC) 64%

Brunello di Montalcino DOCG
Carmignano DOCG
Chianti DOCG
Chianti Classico DOCG
Elba Aleatico Passito/Aleatico Passito dell’Elba DOCG
Montecucco Sangiovese DOCG
Morellino di Scansano DOCG
Rosso della Val di Cornia/Val di Cornia Rosso DOCG
Suvereto DOCG
Vernaccia di San Gimignano DOCG
Vino Nobile di Montepulciano DOCG

Ansonica Costa dell’Argentario DOC
Barco Reale di Carmignano DOC
Bianco dell’Empolese DOC
Bianco di Pitigliano DOC
Bolgheri DOC
Bolgheri Sassicaia DOC
Candia dei Colli Apuani DOC
Capalbio DOC
Colli dell’Etruria Centrale DOC
Colli di Luni DOC
Colline Lucchesi DOC
Cortona DOC
Elba DOC
Grance Senesi DOC
Maremma Toscana DOC
Montecarlo DOC
Montecucco DOC
Monteregio di Massa Marittima DOC
Montescudaio DOC
Moscadello di Montalcino DOC
Orcia DOC
Parrina DOC
Pomino DOC
Rosso di Montalcino DOC
Rosso di Montepulciano DOC
San Gimignano DOC
San Torpè DOC
Sant’Antimo DOC
Sovana DOC
Terratico di Bibbona DOC
Terre di Casole DOC
Terre di Pisa DOC
Val d’Arbia DOC
Val d’Arno di Sopra/Valdarno di Sopra DOC
Valdichiana Toscana DOC
Val di Cornia DOC
Valdinievole DOC
Vin Santo del Chianti DOC
Vin Santo del Chianti Classico DOC
Vin Santo di Carmignano DOC
Vin Santo di Montepulciano DOC

UGA

The 11 major vineyards of Chianti Classico. UGA stands for Unità Geografiche Aggiuntive (supplementary geographical unit). It describes the specific vineyard designations in Chianti Classico. The area is located in the centre of Tuscany and, at 70,000 hectares, covers around a third of the region. The boundaries of the growing area, which stretches between Florence and Siena, were established as early as 1716. The Sangiovese grape variety in particular thrives in the vineyards.

A total of eleven large vineyards were defined in 2021: Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda, San Casciano, San Donato in Poggio (including Barberino Tavarnelle and Poggibonsi) and Vagliagli. From July 2023, Chianti Classico producers will be allowed to use the additional geographical indications on the labels of the highest category ‘Gran Selezione’. The official vineyard designations were established after years of effort by the consortium to do justice to the very different soils in Chianti Classico and to create more clarity for consumers.

The president of the consortium, Giovanni Manetti (Fontodi), commented on this development with the words: "This is an important step for us, which makes the origin of the wines even clearer. But we are only at the beginning of a major development."

Along with the vineyard designations, the range of varieties for the Gran Selezione has also been changed. Instead of at least 80 per cent, a Chianti Classico Gran Selezione must in future contain at least 90 per cent Sangiovese. The remaining 10 per cent is reserved for indigenous red wine varieties, i.e. Canaiolo, Colorino, Malvasia Nera. Cabernet, Merlot or Syrah have no place (any longer) in a Gran Selezione.

Umbria

Umbria lies north of Rome in the interior and is bordered by Tuscany, Marches and Lazio. The region, often referred to as the "green heart of Italy", is characterised by hills and mountains. The calcareous clay and sand soils, the moisturising winds from the Tyrrhenian Sea and cool night temperatures are the best conditions for wine production. And they're being used now. After decades of rather archaic production, the Umbrian winegrowers are now also entering the quality wine sector with a sense of tradition and territorial identity. (superiore.de)

Capital: Perugia
Provinces: Perugia, Terni
Area under vines: 15,300 hectares
Total production/year: 98.70 million litres
of which red/roséwine: 52.00 million litres
of which white wine: 46.70 million litres
Share of viticulture in Italy: 2.20%.

unbalanced

A wine is unbalanced when one of the three tastes (sweetness, acidity, bitterness) prevails and is perceived as disturbing.

uovo

Italian for egg.

Uva di Troia

The Uva di Troia is a southern Italian red grapevine, which is mainly found in Apulia. The DOC Castel del Monte, for example, is made from the grapes.

Uva Rara

The red grape variety comes from the Oltrepò area. Pavese in Lombardy. It is also cultivated in Piedmont.

uvaggio

Italian name for a cuvée.

Valle d'Aosta

The special feature of the Valle d'Aosta is its mountainous location with extremely different climatic conditions. Biting cold in winter and dry heat in summer offers a variety of autochthonous, rare grape varieties such as Blanc de Morgex, Freisa, Fumin, Neyret, Petite Arvine and others a home. Quite a few of them are also spread across the border in the Swiss canton of Valais. Total production in Valle d'Aosta is so low at 22,000 hectolitres that for a long time the wines were only known in the region itself. Today, the leading winegrowers of the Aosta Valley take on a pioneering role across the border for other alpine wine-growing regions. (superiore.de)

Capital: Aosta
Area under vines: 550 hectares
Total production/year: 2.20 million litres
of which red/roséwine: 1.40 million litres
of which white wine: 0.80 million litres
Share of viticulture in Italy: 0.05%

vanillin

Fragrance and aroma substance, which is also contained in oak wood and thus gets into the wine.

variety-typical

Distinctive olfactory and tasting characteristics of a wine, which are derived from the origin of a particular grape variety.

VdT

Abbreviation for "Vino da Tavola", the lowest quality level. These table wines must not bear on the label any grape variety, origin or vintage.

The classification of Italian wines:

1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola

vecchio

Italian term for old. In the case of wine, a certain storage period in barrel or bottle, the preliminary stage to the Riserva.

velvety

Designation for a soft, supple wine.

vendemmia

Italian term for harvest or vintage.

vendemmia tardiva

Italian term for late harvest.

Veneto

The Veneto reaches in the south from the Po river and with a narrow tongue to the Austrian border and from Lake Garda in the west to the Gulf of Venice in the east. Some of the most famous Italian wines are produced here. For a long time Veneto suffered from the dubious reputation of mass production of once famous wines such as Soave and Valpolicella. Today, however, there is encouraging evidence that the frequently misused names are regaining their former glory. The plants thrive on fertile volcanic floors, on terraces, on pergolas, between cypresses - a picture full of grace. Verona is considered the wine centre of Italy. Every year the famous wine fair "Vinitaly" takes place here. (superiore.de)

Capital: Venice
Provinces: Belluno, Padua, Rovigo, Treviso, Venice, Verona, Vicenza
Area under vines: 70,500 hectares
Total production/year: 802.00 million litres
of which red/roséwine: 290.20 million litres
of which white wine: 511.80 million litres
Share of wine-growing in Italy: 17.90%.

Verdeca

The Verdeca is cultivated as a local grape variety in the south of the Apulia region, around the small wine-growing village of Locorotondo. The DOC Locorotondo is produced by blending with the Binaco d'Alessano grape.

Verdello

The name Verdello stands for a white grape variety cultivated in the Umbrian and Sicilian regions. It is part of the famous Orvieto.

Verdicchio

Verdicchio is considered the most important grape variety in the Marche region around Ancona. The grape variety is ancient, possibly already cultivated by the Etruscans, and is said to have been drunk by the Visigoths during the conquest of Rome in the 5th century. Even though many legends are entwined around Verdicchio, the actual origin is unknown, the parent varieties have long since died out. Presumably Verdicchio comes from Veneto and was brought to the Marche in the 16th century. The variety is genetically identical to the various Trebbiano varieties in the north from which Soave, Lugana, Colli Berici and some sparkling wines are made.

Wines from the Verdicchio grape are mostly fresh and offer aromas of stone fruit, fresh apples and always have a clear citrus note and a delicate bitter almond finish. Good qualities have an ageing potential of several years. Verdicchio is a universal food companion.

The most famous wines are the Verdicchio dei Castelli di Jesi and the Verdicchio di Matelica. The Verdicchio di Matelica is also marketed as a sparkling wine.

In Italy there are about 3,600 hectares of Verdicchio, the majority of which are in the Marche. Smaller growing areas are in Abruzzo, Lazio, Lombardy, Tuscany, Umbria, Veneto and Sardinia. There are also small experimental areas overseas.

verdura

Italian for vegetables.

verduzzo

Verduzzo is an old grape variety from Friuli. When dry, it can produce very attractive white wines. As a slightly sweet dessert wine it is a good alternative to the sweet liqueur wine Picolit.

vermentino

Vermentino is a local white grape variety cultivated on the Ligurian coast and in Sardinia. The wines made from the grapes are rich in aroma, sparkling and often sparkling.

vermicelli

Italian thin ribbon noodles.

Vermouth

Wine mixed with herbs and enriched with distillates. The typical bitter taste of wormwood is given by the medicinal plant "Artemisia absinthum".

There are white, red, dry and sweet versions. Wormwood is the main ingredient of many cocktails. The Piedmont region is still the most important producer today.

Vernaccia

This name stands for several Italian grape varieties. They're red and white and not related. Vernaccia produces a wide variety of wines, such as the white wine Vernaccia di San Gimignano in Tuscany and the red sparkling wine Vernaccia di Serrapetrona in Marche.

It is said that the white Vernaccia from Tuscany was highly esteemed by the Italian sculptor, painter, master builder and poet Michelangelo. The nutty, characterful wines of strong colour are fresh and racy with a slight bitterness. The smell is reminiscent of flower scents and a bit of flint, similar to a Chablis.

Vernatsch

What we lovers of Italian wines have first in mind as South Tyrolean wine is actually cultivated more often outside Italy than in Italy itself. This is because in the last few decades the cultivation in the country from which the pigeon variety originated has declined by more than half. Because more money could simply be earned with white wine. But the trend has now changed and Vernatsch is "in" again.

Schiava Grossa, Trollinger, Sankt Magdalener, Meraner, Kalterersee, Edelvernatsch or Schiava Gentile, Grauvernatsch, Mitter- und Tschaggelevernatsch or Black Hamburg - Vernatsch has many synonyms and varieties, which can also be quite different.

So, forget all the prejudices from the time of mass production, Vernatsch is cultivated in a completely different way today than two or three decades ago. Yield-reduced and of high quality. Often almost Burgundian. Only the wonderful sweetness has been preserved. This is because Vernatsch is quite fruity, less tannic and more moderate in acidity and alcohol than most other red wines. This is precisely why it has been attracting more and more enthusiasts lately.

The well-known South Tyrolean wineries and wine estates such as Nals-Margreid, St. Michael-Eppan, Tramin, Bolzano, Andrian, Terlan, Tiefenbrunner-Turmhof, Peter Zemmer, Franz Haas, Hofstätter, Ebner, Manincor or Lageder, to name but a few, all rely on Vernatsch again and receive many awards for their work worldwide.

In South Tyrol, Vernatsch, with almost 700 hectares, currently accounts for almost 15% of the cultivated area. The tendency is again slightly rising. Further occurrences in Italy can still be found in Trentino, Lombardy and Apulia.

In Germany, the grape variety is cultivated as Trollinger, probably derived from Tirolinger, which indicates its original origin, practically exclusively in Württemberg (approx. 2,000 ha), where it is usually marketed as a simple wine by the glass.

Vernatsch is one of the oldest grape varieties in the world and has served as a mother or father vine for numerous new varieties. The oldest still bearing vine "The Great Vine" grows near London in the garden of the Tudor Palace "Hampton Court Palace". The vine is over 250 years old, is cultivated under glass and still bears fruit. The circumference of the trunk is four metres; the longest shoot is 36.5 metres. The average annual harvest is around 250 kg of grapes.

Veronelli Guide

In the wine guide "Wines from Italy", the so-called Veronelli Guide, more than 2,000 producers and over 8,000 wines are presented annually, which are judged according to strict evaluation criteria.

In addition to a 100-point system, up to three stars are awarded for excellent, very good and good wines.

All wines are classified in price categories and labelled according to the type of ageing and storage. Those interested will also find information about cultivation, hectare yields and grape varieties as well as the location of the vineyards. Supplemented by a hit list, the Veronelli Guide is a guide to Italian wines of high utility.

Veronelli method

Olive oils produced according to the Veronelli method have extremely high values (up to 10 times higher) of health-promoting ingredients (76 to 79% monounsaturated fatty acids, up to over 600mg / kg polyphenols and up to 45mg / 100g vitamin E) due to the complex and short production process and not least due to the pitting of the olives compared to conventional olive oils.

Vespaiola

The white grape variety Vespaiola is widespread in Veneto. The wines produced from it reach high must weights. The Vespaiola serves as the basis for spicy and colourful dessert wines.

Vespolina

The Vespolina is used in northern Piedmont in its pure form as a light table wine or blended with Nebbiolo. The grapes produce a red wine that is not too full-bodied and contains too much tannin.

Vialone

Italian, unpolished round grain rice. His grains are quite large and he produces a very typical risotto. The advantage is its short cooking time, only 14 minutes.

Vignaiolo

Italian for wine growers.

vine variety

Mixture of different grape varieties that are fermented together to form a wine.

vinegar

An aqueous solution of acetic acid for seasoning and preserving food.

vinegar stitch

A wine defect caused by excessive amounts of acetic acid or vinegar bacteria.

vinibuoni

Vinibuoni is the special guide for those Italian wines and their vines that have been cultivated on the peninsula for over 300 years. Vinibuoni is based on a selection process for exceptional efforts and transparency in viticulture and aging. More than 80 tasters in regional working groups are involved in the evaluations. They are responsible for their region. The final awarding of the highest awards will take place publicly and with the participation of the media.

Vinieren

Rinsing a glass with wine for cleaning at the tasting.

vinification

Designation for the entire winemaking process.

vinitaly

International trade fair for wine, for over 30 years, in Verona (Italy).

vino

Italian for wine.

Vino da Arrosta

Italian name for a wine that goes well with dark meat.

Vino da Pasto

Italian name for a wine that goes well with food.

Vino da Tavola

Italian name for a table wine. This must not bear on the label any grape variety, origin or vintage.

The classification of Italian wines:

1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola

Vino Liquoroso

Italian designation for a wine obtained by adding alcohol and resembling a liqueur in terms of alcohol content, structure and sweetness.

In Italy there is also a Liquoroso variant of many wines besides the normal bottling.

Vino Novello

vinotheque

Designation for a collection of high-quality wines or a wine shop with products of superior quality.

vinous

Smell of freshly fermented grape must, a characteristic of young wine.

vintage

Designation for the grape harvest.

vintage

Designation for the grape harvest.

vintage

Designation for the grape harvest and the wine produced from it in a given year (Italian: Annata, Millesimo or Vendemmia).

The vintage has a decisive influence on the quality of a wine, because the wine reflects the climatic conditions of a year. Especially in cooler growing areas the differences can be considerable.

vinum

Europe's wine magazine is published monthly in five countries (Germany, Switzerland, Italy, France and Spain). Specialists regularly taste hundreds of wines for the Vinum Guide. The best that Vinum recommends for sale are presented in the magazine.

The evaluation is based on the 20-point system. The points stand for:

12 to 13.9 Correct wine - meets all technical requirements, but has no distinct personality.
14 to 14.9 Deserves attention - belongs to the good wines of his region and is recommended if the price is right.
15 to 15.9 Circular trail good - one of the recommendable wines of his region.
16 to 16,9 Impressive - one of the best wines of its region and of international format.
17 to 17,9 Exceptional - one of the greatest wines in the world.
18 to 18.9 Lonely class - belongs to the greatest wines in the world and has a distinctive, unmistakable character.
19 to 20 Unmatched - everything is right here: character, style, vintage, ripening potential.

virgin wine

The first wine that a newly planted vine delivers after three to five years.

Vitello

Italian for veal.

vivacious

Fresh wine with a clearly perceptible carbon dioxide content on the tongue.

volcanic rock

Soil type - Produces fiery wines with a rich bouquet.

vongola

Italian for clam.

warm

Describes a wine which, due to its high alcohol content, triggers a certain sense of warmth in the mouth.

wean

A measure to remove floating particles from the wine and to preserve it.

well-developed

As a rule, a positive designation for a wine that is ready to be enjoyed, which is at the peak of its development due to aging.

Welschriesling

The Welschriesling is not - as the name might suggest - more closely related to the Riesling. The white grape variety, which is also cultivated in northern Italy, produces aromatic, light wines with good acidity. But the grapes are also used to make noble versions.

White Burgundy

The Veneto, Trentino and Lombardy regions produce astonishing quality products. In Friuli, wines from this variety are particularly independent in character. The white Burgundy prefers warm, deepest possible soils as well as particularly protected, dry and warm locations.

In the glass the wines present themselves from pale to light yellow up to dark golden colouring (with higher ripeness). In the fragrance they are usually tender and behave. Occasionally, the wines also reveal a typical almond aroma, mature wines also recall exotic fruit aromas and banana scents.

windows

"Windows" form when the wine glass swings through the flowing wine. Depending on how narrow or wide the intervals are, i.e. the viscosity of the wine, conclusions can be drawn about the alcohol content and the total extract.

wine industry

Trade journal published by Meininger Verlag GmbH. Since January 1997, Dr. Hermann Pilz has been editor-in-chief and responsible for the content and orientation of the "wine industry".

Further information is available at: www.weinwirtschaft.de

wine knowers

Weinwisser is an independent newsletter for everyone who wants to know more about wine. Weinwisser tastes, describes and evaluates more than 4,000 wines every year. Also older vintages, which are re-tested and rarities are regular topics. What began as a "wine message to friends" is today undisputedly an important source for wine evaluations and purchasing advice on high-quality and top-quality wines.

wine magazines

A selection of German wine magazines:

Everything about wine, Fallstaff Magazine, Gourmet, Merum, Mondo, Selection, Vinaria, Vinum, Weingourmet, Weinwelt, Weinwisser, Wein & Speisen

A selection of English wine magazines:

Wine Spectator (USA), Wine Advocate (USA), Decanter (GB), Wine (GB), The Vine-Clive Coates (GB)

wine month

Old German name for the month of October.

Wine Rating

Standardised procedure to evaluate a wine in terms of its quality and to judge it according to a certain standard. During a degustation, various previously defined criteria are evaluated in the form of point systems.

In Europe, the 20-point scheme is recognised:

Appearance: up to 2 points
Odour: up to 6 points
Taste: up to 8 points
Overall impression: up to 4 points

The 100-point scheme popularized by Robert Parker is common in North America:

Each wine gets 50 points as a base!
Colour: up to 5 points
Odour: up to 15 points
Taste: up to 20 points
Overall impression: up to 10 points

wine sensors

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.

wine waiter

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

wine world

Trade magazine for wine connoisseurs and those who want to become one. Up-to-date, practical and with lots of understandable information, tastings and background reports from the world of wine.

More information at www.weinwelt.info

yeast

Single cell microorganisms that cause the grape juice to ferment.

young wine

A wine with completed fermentation that has already begun to clarify but has not yet been separated from the yeast.

Zucca

Italian for pumpkin.