One of the principle components of wine; in correct concentrations it adds flavour, freshness and crispness.
A description of a wine’s bouquet having a characteristic aroma of the grape variety it belongs to.
A full-bodied wine, excellently structured and aged.
Hermetic stainless steel receptacle with different holding capacities where the production cycle of spumante takes place.
The ageing of red wine in oak barrels, today even some whites, Chardonnay and the “Riserve”, are matured in barriques for 5 years or more.
Describes the structure and fullness of the wine (“full-bodied”, “medium-bodied”).
The mix of aromas produced by a wine.
Indicates the sparkling wine method relying on fermentation in the bottle. In Italy, it is defined as the “traditional Classic method”.
Refers to sparkling wine produced by the refermentation of the wine in an autoclave.
A French term used to describe a specific vineyard that, as a result of micro-climate or exposure, produces the perfect grapes for a superior quality of wine production.
A wine obtained by blending grapes from different years and/or vineyards.
Denominazione di Origine Controllata (Registered Designation of Origin). Complex regulations which monitor the production of quality wines. It is strictly for wines which meet the conditions and requirements of the specifications relating to production.
Denominazione di Origine Controllata e Garantita. Soltanto le uve provenienti da Valdobbiadene e da Conegliano, rappresentano la punta della piramide qualitativa del mondo Prosecco Superiore.
A subtly sweet wine with the presence of between 14 and 25 g/litre of sugars, between medium-dry and sweet.
Wine with a dry, clean flavour and without any traces of sugar left.
A very well balanced wine.
The bio-chemical process by which some organic substances are transformed into other organic compounds.
A wine with a pleasant yet intense fruity bouquet and flavour.
Vino Nobile with a high alcohol content.
A combination of grapes for the production of a single wine.
A well-balanced wine with no discordant notes.
Indicazione Geografica Tipica (Typical Geographic Indication). IGT wines must come from the geographical area they belong to and have the characteristics indicated in the specifications relative to production.
A stage of vinification when the grape skin remains in contact with the flesh, extracting many important substances especially significant in the production of red wines.
A wine that is clearly notable for its sweet flavour due to the effect of a higher level of sugars (between 14 and 25 g/litre).
Product from the pressing of fresh grapes.
The perfect combination that creates a balance between the taste of a food and the characteristics of a wine.
Effervescent carbon dioxide bubbles that form in a glass filled with spumante. The higher the quality, the finer and longer-lasting the effervescence.
Wine that leaves a long-lasting flavour.
Wine with intense colour and high alcohol content.
Wine subjected to a longer than average ageing and maturation process.
A perfectly structured wine, with a full flavour and a high alcohol content.
Full-flavoured wine, rich in acidity and mineral salts.
Wine with prestigious characteristics, including a higher alcohol content in relation to a straightforward DOC.
Wine containing unbroken-down sugars, belonging to the highest category of sweetness.
Found in the grape (skin, stalks and pips), they are phenolic compounds that give colour to red wines and enhance the longevity and preservation.
Indicates the variety of grape.
Harmonious wine. Smooth.
The entire process that transforms grapes into wine. It can be red, rosé or white depending on the time it takes and the grapes used.
Typical bouquet of young wines reminiscent of must.