Harmonious

A wine is defined harmonious when its components are in balance with each other giving a pleasant proportion.

 

Barrique

The barrique is a small French oak barrel (usually Allier) whose capacity is equal to 225 liters. It is built with staves bent over direct heat, a characteristic that gives the wine a particular flavor.

 

Barrique wine

A barrique wine is a wine that undergoes a variable period of aging in barrique. Aging in wood gives the wine a particular flavor with hints of vanilla, toasted and smoked.

 

Bouquet

Set of aromas and aromas of wine

 

Full-bodied

A Full-bodied wine has got a consistent general structure.

 

Cuvée

Blend of several wines, even from different vintages, used to indicate the best qualities.

 

D.O.C.

Denomination that is attributed to wines protected by law with regulations that control the production phases, from the vineyard to bottling. The attribution of the denomination certifies that the production specification has been respected.

 

D.O.C.G.

Denomination that is attributed to wines protected by law, the specifications are stricter than the D.O.C. and affect smaller areas to ensure the typicality of the product.

 

Oenologist

He applies in the production, conservation and aging of wine his highly qualified skills with technical and scientific knowledge

 

Ethereal

Characteristic mainly present in aged wines, pungent, alcoholic perfume.

 

 Alcoholic fermentation

Transformation of grapes' sugars in alcohols and carbon dioxide.

 

Malolactic fermentation

Fermentation following alcoholic fermentation, that transforms malic acid into the lactic one thus giving a rounder and softer taste. It is favored in red wines and avoided in white and rosé wines to give greater freshness.

 

IGT

Typical Geographical Indication, denomination that guarantees the geographical origin of the product. Its release is subject to a declaration that guarantees the origin of the grape.

 

Metodo Classico or Champenoise

A process typical for sparkling wine production: a still wine base is prepared to which liqueur de tirage (sugar and selected yeasts) is added, then the wine is bottled and placed in the cellar in an inclined position, with the cork facing downwards; thus begin fermentation in the bottle and the sugar and the yeasts produce carbon dioxide (bubbles). During fermentation the bottles are rotated periodically in order to convey the lees towards the cork, subsequently the Degorgement takes place, the wine contained in the neck of the bottles is frozen, the pressure pushes the cork and the deposited lees come out. At this point, the expedition liqueur is added, the amount of sugar present in it determines the final characteristic of the product. This is the method used for the production of Champagne and Franciacorta.

 

Metodo Charmat or Martinotti

It is a process for sparkling wine production such as Prosecco and Moscato: the second fermentation (unlike the classic method) takes place in an autoclave. Processing times are shorter, so the characteristics of the vines of origin are more recognizable in the wine. 

 

Millesimato

The term Millesimato is used for sparkling wines produced with wines of the same vintage, and the year of harvest of the grapes is reported on the label. They are usually produced in special years.

 

Must

Mix of water, sugar and acids which is obtained from the pressing of the grapes. With the pressing, the must comes into contact with the yeasts (contained in the skins) and the alcoholic fermentation process begins.

 

Passito

a wine obtained by drying grapes, a technique used to evaporate the water contained in the berries and increase the concentration of sugar. It is a wine characterized by a high alcohol content.

 

Racking

Winemaking process that involves the extraction of wine from the must after fermentation.

 

Tannic

A wine rich in tannins is defined as tannic, a fundamental component that determines the structure and longevity of the wine. Tannin is present in the solid parts of grapes, skins and pips, and is released during vinification. Tannicity is assessed during the taste-olfactory examination, if well mature and stable it gives the wine structure, energy and silky roundness.

 

Tonneau

Oak barrels of about 500 liters

 

Blending

Blending of grapes from different vines.