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.
LA TRADIZIONE DELLA LEGATURA A SPAGO
La scelta di sigillare le bottiglie con lo spago non deriva da una specifica motivazione di carattere tecnico, ma dall’intento di perpetuare una tradizione secolare che risale alle origini stesse del Prosecco frizzante.