After Taste: The sensation the wine leaves after tasting.
Amiable: Sweet wine, but not excessively so.
Ample: Wine which has a varied and rich variety of aromas.
Aromatic: Wine whose main aroma is of the vineyard from which it comes.
Barrick: Wine refined in barrels or barrique (a small wooden barrel with a general capacity of 225 liters).
Blanc de Blancs: Found on the label of some champagnes; Indicates that the wine has been produced with only white grapes.
Blanc de Noirs: As above, but produced with only black grapes.
Bouquet: The effect that the aroma, in its wholeness has on the senses, of an aged wine.
Brut Spumante: A dry taste, resulting from a sugar content of less than 15 g/l
Champenoise: Term which indicates the method of sparkling the wine with a second fermentation in the bottle. In Italy it is called “classic”.
Charmat: The sparkling of the wine done with a second fermentation of the wine in autoclave.
Cremant: Term that indicates sparkling wine produced with a lower number of atmospheres. Can be served throughout meals.
Cru: French word used to indicate a part of the specific vineyard.
Cryomaceration: “Cold Maceration” – the process of leaving the must on the grape skins for about 12-24 hours at a low temperature. This important phase allows easier extraction from the grape skins of all the best grape characteristics, enhancing the fruity, fresh and fragrant flavor of the wine.
Doc: A controlled denomination of origin.
Docg: Controlled and guaranteed denomination of origin.
Dry: Wine with a very dry taste.
Erbaceo: Wine with a distinct aroma of cut grass.
Fragrant: A term which indicates the aroma of spumanti wine, which brings to mind yeast and baked bread, or wines which have a dominating floral sensation.
Froth: Whitish mass of gas bubbes which forms on the surface of wines during fermentation.
Full: Defines a rich wine full of body
Generous: Wine whose alcoholic content has a dominant role
Igt: Typical geographic indication
Jeroboam: Champagne bottle which contains 3 litres and fills 28 glasses
Liqueur-like: Wine to which alcohol has been added or which has a naturally high alcoholic level.
Lanky: Wine with an ecessive amount of tanine and a consequential very strong astringent effect.
Magnum: Bottle of champagne which contains 1.5 litres and fills 14 glasses
Mathusalem: Bottle for champagne which contains 6 litres and fills 56 glasses
Medium Sweet: Wine tending to a sweet taste.
Millesimato: Term used for champagne and spumanti produced with grapes from only one year harvesting.
Must: The liquid obtained from the grape pressing and has to yet fermented.
Nabucodonosor: The biggest bottle for champagne; it holds 15 litres of Champagne
New Wine: Name of the wine produced by carbonic steeping, available for drinking after two months after harvesting.
Pas Dosé: Term used for spumanti and champagne, which has not had liquer d’expédition added.
Passito: Wine which has been to dry in the cellars, on the vine or in the open.
Perlage: French definition which defines the bubbles present in champagne and spumante
Picure: French definition which refers to the concave part of the bottom of the bottle where very old wines (20 years or more) deposite their residue
Salmanazar: Champagne bottle which contains 9 litres and fills about 84 glasses
Sapido: Term applied to a tasty wine.
Sincere: Honest wine with no defects
Skin and pip. Uvaggio: The mixes of grapes that make the wine. Smooth: wine which has a balanced mix of hardness (acidity and tanine) and smoothness (alcohol and sugar). Sweet: wine with a very sweet taste.
Tannic: Wine with a lot of tannin
Tannin: A product of the polymerization of phenolic substances, a compound which is astringent.
Tart: Used for young wine with a high content of acidity, not pleasurable.
Vinoso: Perfume which brings to mind the must in the cellars
VQPRD: Quality wine produced in determined areas.
VLQPRD: Liquerish wine of quality produced in determined areas.
VSQPRD: Spumante wine of quality produced in determined areas.
Warm: Sensation given by a wine rich in alcoholic content.