1. Abboccato
Qualifier that applies to sweet white wines that contain residual natural sugars (residues between 5 and 15 gr./liter), but less sugary than the liquors themselves.
2. Acre
Indicates a wine that is very acidic or very tannic, but not very balanced.
3. Adega
Cellar.
4. Affinamento
It is the time of maturation of the wine.
5. Amabile
It is a sweeter wine with more body compared to the "abboccato".
6. Annata
Indicates the year of harvest, the vintage.
7. Azienda vinicola
A farm that produces wine both from its own harvest and from grapes acquired from other farms.
8. Botte
Large barrel, rather in oak or walnut, is used to preserve and ripen the wine.
9. Bottiglia
Bottle.
10. Burroso
Describes the smell and taste that often characterize white wines matured in oak barrels.
11. Calo
It is what is lost from bottled wine because of a defective plug or natural contraction.
12. Social canteen
Cooperative warehouse.
13. Captazione
Indicates the sugar that is added to the must to increase the final alcohol content.
14. Chiaretto
Light wine, pink.
15. Classico
It is associated with DOC and DOCG wines to indicate a more limited geographical production area, but always within the denomination.
16. Complesso
Indicates a wine structured in aroma and flavor.
17. Consorzio
Producers of a trade association whose members are identified by an individual label design.
18. DOC
Denomination of controlled origin.
19. DOCG
Denomination of origin controlled and certified. It is the highest category of identification of Italian wines.
20. Dolce
Sweet.
21. Feccia
It is the residue that is deposited after the fermentation, composed of yeasts and remnants of the grape.
22. Fiacco
A mediocre wine, without structure and personality.
23. Follatoio
A machine that delicately breaks the grape skin before it ferments in the vine. It is mainly used in the preparation of red wines.
24. Fragrant
A wine with a bouquet of herbs and very aromatic.
25. Frizzante
Semi-sparkling
26. Fruttato
It is a wine that derives from ripe grapes and with its flavor recalls different varieties of fruit.
27. Governo
It is a technique that consists of selecting some grapes to dry them and adding them successively to the fermentation of the wine. This involves a second fermentation that increases the alcoholic strength and reduces the acidity.
28. Imbottigliato all'origine
Bottled in origin.
29. Invecchiato
Age.
30. Legno
In the tasting this term indicates aromas that derive from the aging of the wine in wooden barrels.
31. Liquoroso
Wine of high alcoholic gradation, generally sweet, obtained from appropriate grape varieties with the addition of alcohol.
32. Method Charmat or Martinotti
Wines sparkling with secondary fermentation in stainless steel tanks.
33. Classico method
Sparkling wine fermented in the bottle.
34. Millesimato
Sparkling wine that is obtained from grapes of the same year.
35. Morbid
In the tasting it indicates wines of flavor and pasty structure.
36. Mordente
Indicates an excess of acidity on the palate.
37. Mostimetro
Tool used to determine the content of sugars in the must.
38. Muffa grigia
It is an evil form of mold (botrytis).
39. Muffa nobile
Particular climatic conditions make the botrytis limit its growth giving a particularly appreciated flavor to the wine, increasing its sugar content.
40. Muschiato
Indicates a wine with a powdery and aromatic flavor.
41. Ossidato
It was irreversibly altered by the action of oxygen. Such alterations affect the color, aroma and behavior in the mouth of the wine.
42. Passito
Strong and sweet wine that derives from dehydrated grapes, generally of high alcohol content.
43. Raccolto tardivo
When harvested later than usual, this makes the grapes tangan more sugar.
44. Recioto
Similar to "Passito", made with partially dehydrated grapes.
45. Riserva
They are the wines of superior quality, in which the aging has to respect a minimum established time.
46. ​​Rosato
Pink wine
47. Rosso
Red wine
48. Sapore di muffa
When the wine tastes like rancid.
49. Sapore di tappo
Wine that has a cork flavor. Indicates a defect in the bottle.
50. Spumante
Effervescent wine containing dissolved gas. This gas is produced as a result of a second fermentation in the closed bottle.
51. Stravecchio
Very old wine, particularly from Marsala.
52. Superiore
Higher. Wines from the best vineyards in the region, of the oldest or with the highest degree of alcohol.
53. Sughero
It is the cork that is used for the production of traditional plugs.
54. Sur lie
Indicates a wine that is matured with the same yeast deposited. This means that bottling is done directly from the bottle.
55. Uvaggio
Plurivarietal wine.
56. Varietale
Wine that comes from a single grape.
57. Vecchio
Old, for DOC wines there are controls that determine the use of this word.
58. Vellutato
Wine that gives a velvety sensation to the palate, with little acidity and a high content of glycerin that makes it softer.
59. Vigna, vigneto
Indicate the vineyard
60. Vinaccioli
Grape seeds, very rich in tannins.
61. Vino da Tavola
A wine that is not entitled to any denomination, usually with this term the wine that accompanies the lunch is indicated and it is more economical.
62. Vino Novello
New wine, bottled shortly after harvest.
63. Rafforzato wine
Wine that is added alcohol neutral grape, brandy or brandy.
64. Vivace
It came with personality and fresh.
65. Zucchero residue
The amount of sugar left in the wine after fermentation.