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Terms Flashcards

Common and esoteric terms used for Italian wines (80 cards)

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1
Q

Classico

A

The historic area of production within a denomination.

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2
Q

Appassimento

A

A traditional process of drying grapes after harvest.

Originally done on straw mats, now carried out in climate controlled rooms.

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3
Q

Ripasso

A

A style of wine where the must of passito wines are added to a fully fermented still wine to initiate a second fermentation. The resulting wine has higher alcohol levels, richer body, and generally more complexity while remaining still.

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4
Q

Rive

A

A classification of higher quality wine from Conegliano-Valdobbiadene DOCG specified by the town or area where the wine comes from.

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5
Q

Menzione Geografica Aggiuntive (MeGA)

A

The delineated vineyards (“place-names”) of a denomination. They were historically owned by single proprietors.

All of the grapes must be from the vineyard in order for it to be used on the label.

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6
Q

Vendemmia Tardiva

A

Late Harvest

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7
Q

Superiore

A

A higher quality of wine with higher ABV usually made from riper grapes and possibly extended aging

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8
Q

Frizzante

A

Semi-sparkling

1-2.5 atm, 14.7-37 psi

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9
Q

Spumante

A

Sparkling

3+ atm, 44+ psi

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10
Q

Riserva

A

A wine that is withheld for additional aging

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11
Q

Recioto

A

A sweet unfortified wine made using appassimento grapes.

Popular examples are Recioto della Valpolicella, Recioto di Soave, and Recioto di Gambellara.

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12
Q

Ricasoli Formula

A

The standard recipe for Chianti created by Bettino Ricasoli in the mid 19th Century.

Original
70% Sangiovese, 15% Canaiolo, 10% Malvasia (later also Trebbiano), 5% OAG

1967 DOC Regulation
70% Sangiovese, 10-30% Malvasia and/or Trebbiano

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13
Q

Botte

A

Barrles used to age wine that are typically made of wood. Usually 200 liters or more. The traditional Barolo botte is 500 liters.

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14
Q

Caratelli

A

Typically small format wood barrels (50 liters) used to age Vin Santo. They can range from 50-250 liters.

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15
Q

Tino

A

A large vertical cask of variable size.

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16
Q

Autoclave

A

A pressurized tank commonly used in the Martinotti/Charmat (Tank) Method of sparkling wine production.

Some can regulate pressure through an automatic release valve.

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17
Q

Annata

A

Vintage or Year

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18
Q

Barile

A

A small wine barrel, typically wood, that is usually 50 liters

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19
Q

Biodinamica

A

Biodynamic

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20
Q

Bollicine

A

Bubbles

as in sparkling wines

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21
Q

Botrizzato

A

Botrytized

affected by noble rot

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22
Q

Muffa Nobile

A

Noble Rot

Botrytis Cinerea

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23
Q

Cantina

A

Cellar, Winery

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24
Q

Cantina Sociale

A

Cooperative Winery

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25
Cascina
Farmhouse or rural wine estate
26
Cavatappi
Corkscrew
27
Chiaretto
Claret A rosé wine between deep rosé and light red in color.
28
Colle
Hill, plural Colli
29
Collina
Little hill, plural Colline
30
Cooperativo
Wine Cooperative
31
Denominazione
Denomination, Appellation, or Place Name
32
Denominazione d'Origine Controllata
The lowest level of Italy's protected designations of origin (PDO)
33
Denominazione d'Origine Controllata e Garantita
The highest level of Italy's protected designations of origin (PDO) and the highest quality level overall
34
Indicazione Geografica Tipica
Italy's equivalent of the Protected Geographic Indication
35
Dosaggio
Dosage
36
Enoteca
Wine shop or wine bar
37
Fattoria
Farm, farmhouse, or rural wine estate
38
Fecce, Feccia
Sediment from the winemaking process
39
Fillossera
Phylloxera
40
Lieviti
Yeast (plural), Lees
41
Liquoroso
Fortified
42
Macerazione
Maceration
43
Macerazione Carbonica
Carbonic Maceration
44
Metodo Charmat, Metodo Martinotti
Tank Method (sparkling wine) The wine undergoes a single fermentation in a sealed tank that retains carbon dioxide.
45
Metodo Classico
Classic Method. Also known as the Traditional Method. (sparkling wine) The wine undergoes a single fermentation in a tank or barrel and then a second fermentation in the bottle in which it is sold.
46
Metodo Tradizionale
Traditional Method. Also known as the Classic Method. (sparkling wine) The wine undergoes a single fermentation in a tank or barrel and then a second fermentation in the bottle in which it is sold.
47
Metodo Ancestrale
Ancestral Method (sparkling wine) The wine is bottled before its first fermentation has finished and continues to ferment in the bottle.
48
Millesimato
Vintage, usually for sparkling wines Used only for select years
49
Novello
A light bodied red wine made for release soon after harvest Do not confuse with the comune of Barolo DOCG
50
Ossidato
Oxidized
51
Passito
A wine made with grapes dried by the appassimento method The grapes produced by the appasimento method
52
Podere
Farm, rural wine estate
53
Polifenoli
Polyphenols
54
Produttore
Producer
55
Qualità
Quality
56
Quercia
Oak
57
Resa
Yield
58
Bianco
White, as in wine
59
Rosato
Pink or rosè, as in wine wine
60
Rosso
Red, as in wine
61
Solfato
Sulfate, plural Solfati
62
Talento
A wine made with Chardonnay, Pinot Bianco, and/or Pinot Nero by the traditional method, 15 months of lees contact, and in a brut or drier style.
63
Tannino
Tannin, plural Tannini
64
Tenuta
Estate
65
Terreno
Terrain
66
Tranquillo
Still, not effervescent
67
Uva
Grape
68
Uvaggio
Blend of grapes
69
Vecchia
Old
70
Vendemmia
Harvest
71
Vigna
Vineyard, plural Vigne
72
Vinificiazione
Vinification, winemaking
73
Vin Santo
"Holy Wine" A traditional style in Toscana made with exceptionally sweet dried grapes that undergo a long, slow fermentation in sealed barrels
74
Vite
Vine, plural Viti
75
Vitigno
Varietal
76
Zucchero
Sugar
77
Zuccheri Residui
Residual sugars
78
Azienda Agricola
A wine estate that grows its own grapes and produces its own wines
79
Azienda Vinicola
A winemaking firm that buys most of all of its grapes from growers
80
Governo Method
A method of ensuring fermentation and enriching wine in Chianti that reportedly began in the mid 14th Century. Partially dried grapes are added during fermentation if the yeast stalls. The practice spread from Toscana to Marche and Umbria but is less common today due to the use of stainless steel and temperature controlled fermentation vessels.
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