Wine glossary
Abboccato
The term abboccato refers to a wine with a residue of natural sugars between 4 and 12 grams per liter: in the quality scale in use, it represents a level of sweetness lower than "sweet".
Affinamento
The term affinamento refers to a series of operations, which are carried out in the cellar, following fermentation and prior to bottling (clarification, cutting, filtering, storage, etc.), which have the purpose of improving, maturing and caring for the wine.
Amabile
The term amabile indicates a wine with a residue of natural sugars between 12 and 45 grams per liter, which gives it a clear sweet note.
Ballon
The term ballon refers to a glass with a particular bellied shape. There are some variations: the short stem is the classic Cognac glass; with longer stem it is instead used for tasting very structured red wines.
Barricato
The term barricato refers to wine aged in barrique, that is to say a typical French oak barrel whose capacity is around 200-250 liters. In general, this refinement gives the wine the essences of wood, vanilla, toasted and smoked.
Barrique
La barrique è una botta di rovere francese. La sua peculiarità è quella di essere costruito con doghe piegate a fuoco diretto, il che conferisce al vino un sapore molto particolare. Vedi barricato.
Blend
The term Blend or Taglio indicates the mixing of different wines once fermentation is finished: this can happen both between wines produced with grapes of different origins, and with grapes of the same grape variety.
Bouquet
Il termine bouquet si riferisce all'insieme delle sensazioni olfattive di un vino, le quali vengono generalmente acquisite dopo un certo iter. Un bouquet legnoso o tostato, ad esempio, è il risultato di un invecchiamento in una barrique di rovere.
Brut
The term Brut refers to a dry sparkling wine, with residual sugar less than 15 g / l.
Cantina
The Cantina/ cellar is the room or set of rooms used for the conservation and aging of wines, before and / or after bottling.
Chiarificazione
This is the process by which the wine is made clear following the removal of the small particles of solid present in suspension. The clarification occurs naturally in the wine due to the effect of some enzymes present but takes some time.
Corposo
For corposo wine, reference is made to a wine rich in alcohol and dry extract where the olfactory and visual aspect are structurally in harmony with each other.
Cru
French term that indicates a specific area of wine production delimited, even a single vineyard, with its own particular and valuable characteristics.
Decanter
The decanter is a glass or crystal container that is used for settling - that is, the practical service used for red wines in order to oxygenate it and remove any sediment - and the service of aged wines.
Demi-sec
Sparkling wine or champagne tending to sweet, with a sugar level between 33 and 50 grams per liter. It can be translated from French into "moderately sweet" or "moderately sweet". It is one of the six terms used to indicate the sweetness of a Champagne. In ascending order: extra brut (totally dry), brut, extra dry, sec, demi-sec and doux (sweet).