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Italian Wine Pro > Terms > Flashcards

Terms Flashcards

Common and esoteric terms used for Italian wines

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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
Q

Cascina

A

Farmhouse or rural wine estate

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26
Q

Cavatappi

A

Corkscrew

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27
Q

Chiaretto

A

Claret

A rosé wine between deep rosé and light red in color.

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28
Q

Colle

A

Hill, plural Colli

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29
Q

Collina

A

Little hill, plural Colline

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30
Q

Cooperativo

A

Wine Cooperative

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31
Q

Denominazione

A

Denomination, Appellation, or Place Name

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32
Q

Denominazione d’Origine Controllata

A

The lowest level of Italy’s protected designations of origin (PDO)

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33
Q

Denominazione d’Origine Controllata e Garantita

A

The highest level of Italy’s protected designations of origin (PDO) and the highest quality level overall

34
Q

Indicazione Geografica Tipica

A

Italy’s equivalent of the Protected Geographic Indication

35
Q

Dosaggio

A

Dosage

36
Q

Enoteca

A

Wine shop or wine bar

37
Q

Fattoria

A

Farm, farmhouse, or rural wine estate

38
Q

Fecce, Feccia

A

Sediment from the winemaking process

39
Q

Fillossera

A

Phylloxera

40
Q

Lieviti

A

Yeast (plural), Lees

41
Q

Liquoroso

A

Fortified

42
Q

Macerazione

A

Maceration

43
Q

Macerazione Carbonica

A

Carbonic Maceration

44
Q

Metodo Charmat, Metodo Martinotti

A

Tank Method

(sparkling wine)

The wine undergoes a single fermentation in a sealed tank that retains carbon dioxide.

45
Q

Metodo Classico

A

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
Q

Metodo Tradizionale

A

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
Q

Metodo Ancestrale

A

Ancestral Method

(sparkling wine)

The wine is bottled before its first fermentation has finished and continues to ferment in the bottle.

48
Q

Millesimato

A

Vintage, usually for sparkling wines

Used only for select years

49
Q

Novello

A

A light bodied red wine made for release soon after harvest

Do not confuse with the comune of Barolo DOCG

50
Q

Ossidato

A

Oxidized

51
Q

Passito

A

A wine made with grapes dried by the appassimento method

The grapes produced by the appasimento method

52
Q

Podere

A

Farm, rural wine estate

53
Q

Polifenoli

A

Polyphenols

54
Q

Produttore

A

Producer

55
Q

Qualità

A

Quality

56
Q

Quercia

A

Oak

57
Q

Resa

A

Yield

58
Q

Bianco

A

White, as in wine

59
Q

Rosato

A

Pink or rosè, as in wine wine

60
Q

Rosso

A

Red, as in wine

61
Q

Solfato

A

Sulfate, plural Solfati

62
Q

Talento

A

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
Q

Tannino

A

Tannin, plural Tannini

64
Q

Tenuta

A

Estate

65
Q

Terreno

A

Terrain

66
Q

Tranquillo

A

Still, not effervescent

67
Q

Uva

A

Grape

68
Q

Uvaggio

A

Blend of grapes

69
Q

Vecchia

A

Old

70
Q

Vendemmia

A

Harvest

71
Q

Vigna

A

Vineyard, plural Vigne

72
Q

Vinificiazione

A

Vinification, winemaking

73
Q

Vin Santo

A

“Holy Wine”

A traditional style in Toscana made with exceptionally sweet dried grapes that undergo a long, slow fermentation in sealed barrels

74
Q

Vite

A

Vine, plural Viti

75
Q

Vitigno

A

Varietal

76
Q

Zucchero

A

Sugar

77
Q

Zuccheri Residui

A

Residual sugars

78
Q

Azienda Agricola

A

A wine estate that grows its own grapes and produces its own wines

79
Q

Azienda Vinicola

A

A winemaking firm that buys most of all of its grapes from growers

80
Q

Governo Method

A

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.

Italian Wine Pro (11 decks)

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