Consorzio del vino nobile di Montepulciano

ABBOCCATO – SEMI-DRY

A sweetish wine.

 

ABBONIMENTO - SEASONING

Cleaning the casks with a series of washing and hot, high-pressure steam jets to remove all residue.

 

ACESCENZA - VOLATILITY

When a wine assumes an altered, vinegary, acidic odour and flavour to excessive acetic acid.

 

ACIDO TARTARICO – TARTARIC ACID

This acid most greatly contributes to the wine’s pH. In the correct proportion it brings freshness and liveliness, while if excessive, the wine becomes hard, harsh and disharmonious.

 

ACIDO MALICO – MALIC ACID

Responsible for unpleasant sensations of sourness and hardness. This unstable acid can easily be degraded through malolactic fermentation into lactic acid, which is less harsh.

 

ACIDO CITRICO – CITRIC ACID

Present in low concentration in wine and responsible or the pleasant acidulous sensation. This type of acid tends to disappear in the wine as it is often attacked by lactic bacteria.

 

ACIDO LATTICO – LACTIC ACID

Normally derives from the fermentation of malic acid attacked by lactic bacteria. It may also originate from alteration of sugars, glycerine and tartaric acid.

 

ACIDO SUCCINICO – SUCCINIC ACID

Forms during alcoholic fermentation. Its presence in wine does not bring exactly acidic sensations, but plays an important role in determining the tangy complex flavour sensation of salty-bitter-acid. It brings heady sensations to young wines.

 

ACIDO ACETICO – ACETIC ACID

This is the only volatile acid found in wine. It occurs in very limited quantities in healthy wines and in quite high quantities in wines which have undergone microbic alterations, above 0.7% it will emphasize hardness and drying sensations.

 

ACINO - GRAPE

The grape berry can vary in colour, shape, size and weight.

 

ACQUOSO - DILUTE

Adjective used to describe a weakness in wine, when the alcohol content is so low that the wine seems to have been diluted with water.

 

AFROSITA' - FROTHING

The wine’s ability to produce foam or froth due to pressure, measured by a tool called an aphrometer.

 

AGOSTAMENTO - LIGNIFICATION

Stage when new shoots and leaves grow. Foliage growth peaks in June but continues until August when the stems change colour and become woody.

 

ALCOL ETILICO – ETHYL ALCOHOL

Of the alcohol types produced by fermentation (ethanol, glycerol, butylene glycol, inositol, sorbitol), ethanol - or ethyl alcohol – is undoubtedly the most important. The quantity caries according to gradation and has considerable influence on the organoleptic features.

 

ALCOOLICO – ALCOHOL CONTENT

The content of ethyl alcohol in a drink, expressed in grams or volume of anhydrous ethyl alcohol per litre of liquid. Drinks are defined as alcoholic when they contain a percentage of alcohol over 3%.

 

ALLEGAGIONE – FRUIT SETTING

When inflorescences turn into bunches and each fertilized flower develops into a grape. The berry/grape ratio varies according to variety and weather conditions.

 

AMABILE – SLIGHTLY SWEET

A wine with a satisfying sweet flavour.

 

AMMOSTARE – PRESSING FOR MUST

Pressing the grapes to make must, also called crushing: the fruit is effectively crushed and squeezed.

 

ARMONIA - HARMONY

This ideal state of balance for wine. Wines are usually defined according to a scale based on the lack or excess of one or more components.

 

ARRICCHIMENTO - ENRICHMENT

Basically sugaring (the addition of sucrose to the must) or blending (addition of other musts or wine with a high alcohol content, to the original must). Italian legal regulations prohibit sugaring except in the case of certain special wines, indicated by law.

 

AVVINARE – RINSE WITH WINE

Pouring a little wine into a container to give it an aroma of wine: especially with new barrels, remove the smell of oak.

 

BARRIQUE - BARRIQUE

Wooden barrel of French origin.

 

BIANCO - WHITE

White wine is the product obtained from the must of white or black grapes processed with special techniques. White wines have a vast range of colours from paper white, transparent and colourless, straw-yellow with yellow or greenish hues, to golden yellow tending to old gold or amber hues.

 

BIGONCIA – CASK

Wooden container made from wooden staves held together with iron bands, used for pressing grapes or containing wine.

 

BIGONCIO – LOW TUB

Similar to a cask with two opposing staves, higher and with holes to pass a long pole for carrying on the shoulders.

 

BOUQUET - BOUQUET

The various olfactory sensations yielded by a wine.

 

BRILLANTE – BRILLIANT

A bright, clear wine completely free of deposits.

 

BRUT - BRUT

Dry champagne or sparkling wine.

 

CALDO - WARM

In the scale of alcoholic content: weak – light – warm – very warm – alcoholic.

 

CANAIOLO - CANAIOLO

Black grape variety commonly found in central-northern Italy, highly resistant to dry weather.

 

CAPPELLO - CAP

During red wine fermentation, the grape debris floating on the surface of the must.

 

CARIGNANO- CARIGNANO

Black grape variety grown in Sardinia.

 

CASSE - CASSE

Wine fault causing clouding and discoloration.

 

CERCONE - SOUR

A wine with an unpleasant flavour.

 

CHAMPENOISE – CHAMPAGNE METHOD

Term for the second bottle fermentation undergone by sparkling wines, requiring a long ageing period in the bottles (up to 3 years), during which the wine ferments again and matures thanks to the addition of selected yeasts to produce lively, subtle fizz which remains until the wine is consumed.

 

CHARDONNAY - CHARDONNAY

White grape variety very widespread in France where it is the main component in blends creating some of the world’s most prestigious wines. From France it has migrated to many other areas such as California, South Africa, New Zealand and Australia.

 

CHARMAT - CHARMAT METHOD

Sparkling winemaking method which takes its name from the French engineer Eugenio Charmat, who perfected the production technique of sparkling wines in large, hermetically sealed and heat-controlled recipients. Like the champagne method, it consists of adding yeasts to cause a second fermentation and consequent production of carbon dioxide which remains in the wine thanks to the sealing technology. The time required for the second bottle fermentation can vary in length and the temperature can be adjusted according the type of wine desired. Definitive bottling takes place when the wine has been cooled and filtered.

 

CHIUSO – CLOSED

A wine whose aromas are not fully expressed.

 

Method used to free the wine of colloidal colouring elements, using both organic and inorganic clarifier. Inorganic clarifiers are made from aluminium silicate hydrates which have a remarkable capacity to swell up and absorb colloidal material and then precipitate thus leaving the liquid more limpid. Organic clarifiers consist of proteins, casein, gelatine, albumen and ichthyocolla, which attach themselves to the tannins and ions in solution to form a clot which precipitates and frees the wine from colloids.

 

COLA - STRAINER

Canvas bag for filtering wine.

 

The ring of fine foam which forms around the sides of the glass when the initial foam has dissipated.

 

COMPLESSO - COMPLEX

Term to describe a wine with a complex aroma rich in subtle sensations.

 

COMUNE - AVERAGE

Term used to defined the aroma of a wine: very subtle – subtle – quite subtle – average - coarse.

 

CRU - CRU

The origin of a wine from a given vineyard, which gives the wine certain special characteristics within those general features typical of wines of that name.

 

DECANTAZIONE - DECANTATION

Procedure of transferring wine from one recipient (usually the bottle) to another.

 

DECREPITO – DECREPIT

A stage of wine evolution as in: young – ready – mature – slightly old – decrepit.

 

DIRASPARE – DESTEM

Separate the grapes from the stalks during the vinification processes.

 

DIRASPATRICE - DESTEMMER

Machine for mechanically destemming grapes.

 

D.O.C. - DOC

D.O.C. is the acronym denoting wines which have obtained Denominazione di Origine Controllata certification (established in D.P.R. 930 of 12/07/1963), produced in conformity with the legal production specification code.

D.O.C.G. - DOCG

D.O.C. is the acronym denoting wines which have obtained Denominazione di Origine Controllata e Garantita certification. While this is part of the original decree for the DOC (D.P.R. 930 of 12/07/1963), the D.O.C.G. differs basically in that individual batches of wine referring to the DOCG must undergo an organoleptic test carried out by expert panels, before release.

 

DOLCE – SWEET

One of the four basic flavours recognised by the tongue: sweet – sour – salt – bitter.

 

DOLCETTO - DOLCETTO

Black grape with medium-large bunches and small berries with fine, bluish skin.

 

DURO – SHARP, HARD

Wine with a high percentage of acidity.

 

ENOLOGIA - OENOLOGY

Studies the preparation, composition and preservation of wine.

 

ENOMETRO - OENOMETER

Tool for measuring the specific weight of wine.

 

ENOTECA – WINE SHOP

Place where wines can be both tasted and purchased.

 

FECCIA - LEES

A deposit of solid substances on the bottom of wine casks, consisting of potassium bitartrate, calcium bitartrate, coagulated proteins with tannin, pectic substances, yeast cells and bacteria. The wine is separated from the lees by racking.

 

FECCIAIA – LEES VENT

An opening on the base of the cask to remove lees.

 

FERMENTAZIONE - FERMENTATION

The first phase of the vinification process, a complex biochemical phenomenon during which the saccharomycetes transform the sugars from the must into alcohol, carbon dioxide and many other secondary by-products.

 

FERMO - STILL

This is used to describe a wine that has not undergone second fermentation and therefore has no carbonic gas and effervescence. It is the opposite of “sparkling”.

 

FILANTE - OILY

Alteration of sweet wine with glucide content, whose microbic origin was discovered by Pasteur. The wine affected in this way becomes cloudy and viscose like oil

 

FILTRATURA – FILTRATION

When the wine is passed through tight-knight membranes which trap the solid material. This technique creates lipid, brilliant wines with a more radical effect that wimple racking procedures.

 

FINE - SUBTLE

A wine’s aroma may be: very subtle – subtle – quite subtle – average - coarse.

 

FIORITURA – FLOWERS OF WINE

An alteration affecting wines poor in alcohol, called flowering or flowers of wine. It is caused by anaerobic micro-organisms which determine the oxidation of ethyl alcohol. It appears as a white veil on the surface of the wine. To prevent it, wine recipients should be filled with oil and to remove it microbic filtration should be carried out.

 

FOLLATURA – PUNCHING DOWN

A process involving pushing down the so-called cap, including the skins and stalks, on the surface, to prevent the liquid from becoming vinegary. Carried out with wooden poles, with a perforated disc on the end, with which the fermenting liquid is mixed.

 

FRUTTATO - FRUITY

When a fairly young wine shows several fruity sensations.

 

GIOVANE - YOUNG

A stage of wine evolution as in: young – ready – mature – slightly old – decrepit.

 

GIRATO – SPOILED

Describes a wine that has been altered by microbic attack – by tartaric acid or nitrogen substances – facilitated by warm summer temperatures causing souring or alteration of flavour. To prevent this the wine should be pasteurized at 63°C for half an hour, adding 7g/quintal of sulphur dioxide.

 

GRANATO - GARNET

Garnet red colour of wine, with blood red hues. Similar to pomegranate colour.

 

GRASSO - BUTTERY

When a wine is very soft and rich in texture it is said to be buttery or mellow.

 

GUYOT – GUYOT

One of the most widely used training systems in quality winegrowing. The trunk, 50-80cm high, is left with a spur of two buds and a fruit cane, which is why it is defined as a mixed pruning system.

 

GRECO - GRECO

Black and white grape variety commonly found in southern Italy, particularly. It is used to made good liqueur and dessert wines and has an aromatic bouquet, typical of raisined grapes.

 

GRILLO - GRILLO

White grape grown in Sicily, especially in the Trapani area.

 

GRUMA - TARTAR

Crusting on the sides of a cask left by the wine.

 

INTENSITA' – INTENSITY

When assessing the appearance of a wine we also look at intensity, which is easy to recognise: the colour might be light, pale, clear, weak; or bright, intense, up to dark, inky and dense.

 

IMBOTTARE – CASKING

Putting the wine into casks using a large tin funnel called a casking funnel.

 

INVECCHIAMENTO – AGEING

The process of preservation for wine and grape-based spirits may vary from a few months to four years. Chemical-physical and biological processes occur during ageing: the former include evaporation of water and alcohol, reactions by potassium bitartrate, calcium tartrate, colloidal protein substances and polyphenols contained in liquids; biological phenomena include malolactic fermentation, autolysis and autofermentation of yeast cells.

 

LIMPIDO - LIMPID

A wine described as limpid shows no sediment and is clear without being particularly lustrous.

 

LIQUOROSO – LIQUEUR SWEET

The real sensation of sweetness is linked to the presence of residual sugars and is typical of certain types (fortified wines, natural sweet wines, certain sparkling wines) in which sweetness prevails over other flavour sensations.

 

MACERAZIONE - MACERATION

The period the must spends in contact with the skins, which may vary from hours to days, to facilitate the dissolving of polyphenolic substances mainly concentrated in the grape skins. During maceration the colouring substances are gradually absorbed into the fermenting mass which is periodically stirred using punching-down. The solid waste is then removed to prevent it yielding tannic, astringent substances.

 

MAGRO – LEAN-BODIED

A wine lacking in extract.

 

MALVASIA – MALVASIA

Mainly white grape variety, usually used for winemaking. Some malvasia grapes are aromatic and used for aromatic wines, while others have a simpler flavour like malvasia “lunga” or “Toscana”, which is blended with black grapes to produce some of the region’s top table wines.

 

MAMMOLO – MAMMOLO

A grape variety grown mainly in Tuscany where it is used in Chianti winemaking. The name derives from the aroma of violets with which it endows the wine. This variety is husky and robust, and produces wines that are not high in alcohol but rich in body and colour.

 

MERLOT – MERLOT

French grape variety typical of Bordeaux and grown in many regions of Italy (Friuli-Venezia Giulia, Veneto, Trentino-Alto Adige, Lombardy, Emilia-Romagna, Lazio, Sicily) to make a variety of prestigious wines.

 

MOSCATO – MOSCATO

The name given to a large number of grapes of different colours, both for eating and wine. This variety has a typical musky aroma which is transferred to the wines it produces.

 

MOSCATELLO - MOSCATELLO

A grape of the moscato variety which is widely grown in the western Ligurian Riviera area.

 

MOSTO – MUST

The first product in the transformation cycle of grapes into wine, obtained through pressing bunches and crushing grapes. The yield in must is around 80-85% of the grapes. The chemical composition of must is influenced by crushing, since the must released from the external tissue of the fruit is richer in sugar than that released from the central flesh of the fruit, which is richer in organic acids.

 

NETTO - CRISP

A particularly well-defined, clean aroma which is easy to identify amongst others.

 

NEUTRO - NEUTRAL

Aroma without particular features.

 

ORGANOLETTICO - ORGANOLEPTIC

The organoleptic properties of a substance are those features perceived by the human sense organs.

 

OSSIDATO - OXIDIZED

A cooked or burnt aroma of maderization or like Marsala, due to excessive controlled oxidation.

 

OSSIDAZIONE - OXIDATION

In the oxidation process oxygen from the air comes into contact with the wine during racking and other procedures.

 

PAGLIERINO – STRAW-YELLOW

White wine colour varies: paper white, greenish - straw-yellow - golden yellow - amber yellow.

 

PASTOSO - MELLOW

When a wine is very soft it is described as mellow or buttery.

 

PERLAGE – PERLAGE (or BEADING)

French term denoting the effervescence of sparkling wines.

 

PH acido – ACID pH

The pH determines the acidity of a wine in relation to quantity and strength of acids. This provides a sort of identity card of the wine’s acidity, not only the sum of acids present.

 

PIENO – ROUNDED

This refers to a well-structured, mouthfilling wine, which may also be called robust, meaty, juicy.

 

PIGIATURA - CRUSHING

Pressing and crushing bunches of grapes.

 

PINOT - PINOT

A group of grape varieties of French origin.

 

PORTAINNESTO – ROOTSTOCK

Part of the vine plant with root apparatus on to which a shoot is grafted, consisting of American phylloxera-resistant species.

 

PROSECCO - PROSECCO

White grape variety grown mainly in Veneto, especially around Treviso. The grapes are medium-sized and rounded with yellow skin and sweet flesh.

 

REMUAGE - REMUAGE

The bottles are taken from the storage area and shaken in order to move the deposit into the neck; the bottles are then placed neck-down in special supports. This process moves the yeasts towards the special plastic cork. The bottles are periodically rotated and shaken and the inclination gradually increased.

 

RETROGUSTO – AFTERTASTE

Sensations perceived in the mouth after tasting wine, usually with a negative connotation.

 

RISERVA – RESERVE

Describes particularly prestigious wines according to the vintage year, winery or origin and ageing.

 

ROSATO – ROSE’

Type of wine whose colour ranges from pale pink to light orange, with chemical and organoleptic features halfway between white and red wines. Rosé wines are made using light red or pink grapes (grignolino), white and black grapes together, or just black grapes, to extract little colour. In the latter case the skins, rich in colour, are separated from the must when it reaches the desired colour.

 

SANGIOVESE - SANGIOVESE

Leading black grape variety originating in the Chianti area of Tuscany and widespread throughout Italy, especially in Tuscany, Romagna and the Marches.
The Montepulciano variety is called Prugnolo Gentile.

 

SAUVIGNON - SAUVIGNON

White grape of French origin, widely grown in Italy especially in Friuli, Trentino and Emilia.

 

SCOLAFECCIA – SEDIMENT BAG

Pointed bag in which wine sediment is placed to drain.

 

SFEMMINELLATURA – BUD REMOVAL

This procedure is part of green pruning. From the month of May onwards sterile buds are removed from the trunk and shoots.

 

SPUNTO - VOLATILITY

Wine fault typically showing volatile acidity of about 6% which develops into true volatility when this percentage is superseded.

 

STRUTTURATO –  WELL-STRUCTURED

A wine showing density, with a god texture and architecture.

 

SVINATURA - DEVATTING

Procedure of separation of wine from lees after must fermentation.

 

TAGLIO – BLENDING

Intermediary procedure in the industrial production of wine consisting of blending products with different features.

 

TORBIDO – CLOUDY

When a wine is obscured by substantial suspensions depriving it of a limpid appearance.

 

TORCHIATURA - PRESSING

The procedure for squeezing the fruit debris, carried out with a press, in order to obtain a product to be used with the crushed wine (first pressing) or to blend with other wines (second and third pressing). Pressing the debris repeatedly has negative consequences for the final organoleptic features of the wine, which will become sour.

 

TREBBIANO - TREBBIANO

Late-ripening white wine grape grown in central and northern Italy. Large bunches with spherical, greenish, sweet, juicy grapes.

 

UNTUOSO - OILY

When a wine is very soft is may be described as mellow, buttery, oily, honeyed.

 

VELATO - HAZY

A wine with a slightly cloudy appearance due to very fine suspensions.

 

VENDEMMIA - HARVEST

Carried out between late July and October depending on the area and grape variety. The must is analysed to determine the right level of ripeness.

 

VINOSO - HEADY

When aromas recalling must are prevalent in a young wine.

 

VITIGNO – GRAPE VARIETY

The grape or vine variety grown.

 

ZAFFO – BUNG

Wooden cylinder with one pointed end acting as a stopper for the hole made in a cask to draw off wine.

 

ZUCCHERI – SUGARS

The sugary substances contained in wine are divided into two chemical categories: sugars from grapes and alcohol sugars. Sugars deriving from grapes (glucose, fructose, arabinose, xylose) are unfermented and present in quite high quantities in sweet or fortified wines; in smaller quantities (residual sugars) in dry wines.