Classic Method

Sparkling winemaking method that involves refermentation in the bottle. It is used for wines such as Alta Langa, Franciacorta and Champagne.

Foam Take

The second fermentation in the bottle that produces the wine's natural bubbles.

Disgorgement

Operation by which yeast residues (lees) are eliminated from the bottle before final closing.

Dosage

The addition of a mixture (liqueur d'expédition) after disgorgement to adjust the degree of sweetness of the wine.

Unsweetened / Brut Nature

Sparkling wine with no added sugar after disgorgement, with a very dry taste.

Refining on the yeasts

Period in which the wine rests in the bottle in contact with the yeasts, acquiring complexity and structure.

Perlage

The movement and finesse of the bubbles in the glass: the smaller and more persistent they are, the higher the perceived quality.

Remuage

The progressive movement of the bottle to allow the yeast residues to slide towards the neck of the bottle, in preparation for dégorgement.

Cuvee

Blend of base wines used to create a sparkling wine: may include multiple vintages or grape varieties.

Expedition Liqueur

Mixture of wine and sugar added after disgorgement to define the style (Brut, Extra Dry, etc.).

Fermentation in the bottle

Typical process of the Classic Method, in which the second fermentation takes place directly in the bottle, generating natural carbon dioxide.

Batonnage

Technique of stirring the yeasts during the refinement, which enriches the wine with complexity and roundness.

Autolysis

Natural degradation process of dead yeasts that enriches the wine with hints of bread, butter and dried fruit.

White of Whites

Sparkling wine obtained exclusively from white grapes, generally Chardonnay, with a fresh and mineral profile.

White of Blacks

Sparkling wine produced with red grapes (such as Pinot Noir), vinified in white. Offers more body and structure.

Champenoise

Another term to indicate the Classic Method, used especially in reference to Champagne.

Zero Dosage

Synonym for Pas Dosé: sparkling wine with no sugar added after disgorgement, dry and direct.

Magnum

Format 1.5 liters. In the Classic Method it allows a slower and more refined evolution of the wine.

Late disgorgement

When the dégorgement is carried out a long time after the secondary fermentation, allowing for prolonged refinement on the yeasts.

With the Fund

Sparkling wine refermented in the bottle without disgorgement. It keeps the yeasts inside and offers a more rustic and traditional profile.

Martinotti Method

Alternative sparkling wine making method to the Classic Method, which involves the second fermentation in an autoclave. Used for Prosecco and Asti.

Satèn

Term used in Franciacorta for low-pressure (4.5 atm) and greater softness white sparkling wines.

Vintage

Sparkling wine produced with grapes from a single declared vintage. Indicates greater selection and typicity.

Zero Dosage

Term indicating sparkling wines without added sugar, synonymous with Pas Dosé or Brut Nature.

Ancestral Method

Sparkling wine with a single fermentation, interrupted and then reactivated in the bottle. It does not require dégorgement or dosing.

Refermentation

Process through which carbon dioxide is generated in the bottle or autoclave, transforming the base wine into sparkling wine.

Basic wine

The initial still wine from which we start to produce a sparkling wine with the classic or Martinotti method.

Sugar residue

The amount of sugar present in the wine after the sparkling process. It determines the classification: Brut, Extra Dry, etc.

Sugar classification

Sparkling wine category based on sugar content: Pas Dosé, Brut, Extra Dry, Dry, Demi-Sec.

Wine on the lees

Wine bottled with the yeasts still present. It offers more rustic and complex flavor profiles.

Breaking point (bottle)

The fragile point of the bottle, prepared during the remuage to facilitate the expulsion of the yeasts during the dégorgement.

Bidule hood

Small plastic container inserted into the neck of the bottle to collect residues during refermentation.

Stack

The inclined position in which bottles are arranged during remuage or cellar aging.

Soft pressing

Gentle must extraction technique that avoids breaking the skins and preserves the finesse and freshness of the wine.

Filling

Operation of filling the bottle after dégorgement, often carried out with the liqueur d'expédition.

Refining cellar

Place where bottles age on the lees, often at controlled temperatures and humidity for long periods.

Uncorking on the fly

Ancient manual disgorgement technique in which the cork is quickly removed without freezing the neck of the bottle.

Pulling liqueur

A mixture of sugar and yeast added to the base wine to start the second fermentation in the bottle.

Malolactic fermentation

Process that converts malic acid into lactic acid, making the wine smoother. Sometimes avoided in sparkling wines to maintain freshness.

Rural Method

Synonym of the ancestral method, where the wine is bottled before the end of the first fermentation, resulting in naturally sparkling wines.

Glossary of Rosés and Grape Varieties Used

What is a Rosé Wine?

It is a wine obtained from red grapes but vinified as a white, with minimal contact between skins and must. The result is a more or less intense rosé color and a fresh and fruity aromatic profile.

How is a Rosé Produced?

The main methods are direct pressing, short maceration and bleeding. Each technique influences the color, aromas and structure of the wine.

Direct Pressing

Method in which the red grapes are pressed immediately after harvest. The must has little contact with the skins, obtaining a very light and delicate rosé.

Short Maceration

The must remains in contact with the skins for a few hours before fermentation. The color is more intense and the aromas more complex.

Bloodletting Method (Saignée)

Part of the must is taken from a tank intended for red winemaking. The resulting rosé wine has more body and aromatic intensity.

Color of Rosé

It can vary from blush pink to cherry red. It depends on the grape variety, the duration of the maceration and the production technique.

Rosé or Rosato?

In Italy, "rosato" is used, while "rosé" is the French term, often associated with the wines of Provence. Both indicate the same style.

Types of Rosé

Rosés can be still, sparkling or spumante. The typology influences pairings, sensory profile and consumption occasions.

Classic Method Rosé

Sparkling wine produced with refermentation in the bottle according to the Classic Method. It has fine bubbles, structure and notes of bread crust and red fruits.

Longevity of Rosés

Most are consumed within 1–2 years. Some structured rosés or sparkling wines can evolve positively for 3–5 years.

Rosé Wine Service

Serve at 8–12°C in tulip or universal glasses. It is important not to serve it too cold to avoid losing the delicate aromas.

Pairings with Rosé

Ideal with appetizers, delicate cured meats, fish, ethnic cuisine, white meats, grilled vegetables and summer dishes. Also excellent on its own as an aperitif.

Rosé winemaking

Specific process that involves careful control of the contact time between the skins and the must to obtain the right balance of color and aroma.

Sangiovese rosé

Generic indication for a rosé obtained from Sangiovese, appreciated for the balance between acidity, red fruit and good drinkability.

Dry rosé

Rosé wine with no perceptible residual sugar, fresh, light and perfect to accompany light meals and Mediterranean dishes.

Sweet rosé

Rosé with a slight perception of sweetness due to a residual sugar content, often chosen for aperitifs or spicy dishes.

Sparkling rosé

Rosé with natural or added carbon dioxide, which gives liveliness and freshness. Excellent with appetizers or fried foods.

Sparkling rosé

Rosé wine with persistent foam, produced with Charmat method or Classic Method. Elegant, aromatic, ideal for toasts.

Still rosé

The most common type: wine without bubbles, obtained by direct pressing or short maceration. Versatile and gastronomic.

Scent of rosé

Typically floral and fruity: hints of rose, raspberry, pomegranate, citrus and, in some cases, light spices can be recognized.

Body of the rosé

Varies according to the grape variety and production method. Light rosés are fresh and drinkable, structured ones are more complex and also suitable for complete meals.

Acidity of rosé

A key element for the freshness and pleasantness of the sip. The well-balanced acidity makes the rosé ideal for summer and food.

Bitter finish

Typical characteristic of some rosés, due to phenolic compounds present in the wine. It gives character and definition to the sip.

Summer rosé

Simple, fresh and fragrant rosé wine, designed to be consumed young and very cold, ideal for the summer season.

Gastronomic rosé

A more complex and structured rosé, suitable to accompany elaborate dishes and main courses, not just appetizers or aperitifs.

Residual sugar

The amount of unfermented sugar remaining in the wine. In dry rosés it is minimal, but can vary in medium-dry or sweet rosés.

Bloodletting rosé

Obtained by taking a part of the must from a red vinification. It often has more body and greater intensity of flavor.

Pressed rosé

Synonym for direct pressing rosé, lighter in colour and more delicate in profile than blood-pressed rosé.

Natural rosé

Wine produced with minimal intervention, sometimes without filtration, with spontaneous fermentations and low sulphites.

Biodynamic rosé

Wine produced following the principles of biodynamics, with attention to the lunar cycle and respect for the environment.

Organic Rosé

Rosé wine obtained from grapes grown according to certified organic practices, without the use of chemical pesticides or synthetic fertilizers.

Provence Style

Style of rosé inspired by the wines of Provence: pale color, delicate profile, dry, floral and citrus. Increasingly popular also in Italy.

Color extraction

Controlled process during winemaking that determines the intensity of the rosé's colour, depending on the contact time between the must and the skins.

Skin-must contact

Key phase for the production of rosés, in which the must remains in contact with the grape skins for a short time (from a few minutes to a few hours).

Draining

Separation of the must from the skins during winemaking, essential for controlling the color and structure of the rosé.

Destemming and crushing

Initial operation involving the pressing and destemming of the grapes, often followed by rapid pressing in the production of rosés.

Static decantation

Method for clarifying must after pressing. The must is left to rest to naturally separate the solids before fermentation.

Fermentation temperature

Generally controlled between 14°C and 18°C ​​in rosés to preserve floral and fruity aromas. Lower than that of reds.

Clarity

An important visual parameter for rosés, which must appear bright and clean, often thanks to light filtration and natural clarification.

Color stability

The ability of rosé to maintain its original color over time, often improved with the targeted use of sulphites or delicate filtration.

Reduction of oxidative contact

Winemaking strategy to prevent oxygen from compromising the color and fresh aromas of rosé. It involves processing in a controlled environment.

Refining in steel

A common technical choice for rosés, it allows to preserve freshness, fragrance and aromatic purity. Alternative to wood.

Refining on the yeasts

Period in which the wine remains in contact with the yeasts after fermentation, giving roundness and complexity, also used for some structured rosés.

Structured rosé

Rosé with greater body and intensity, often from longer maceration or bleeding. May also be suitable for aging.

Provencal style

Very light, dry, elegant and delicate rosé, with citrus and floral notes. Model followed by many Italian producers.

Rosé from terroir

Expression indicating a rosé strongly influenced by the characteristics of the territory (soil, microclimate, altitude).

Soft pressing

A delicate technique that avoids the extraction of tannins and colors that are too intense. Essential for elegant and fine rosés.

Targeted sulphitation

Controlled addition of sulfur dioxide to protect the wine from oxidation and bacteria. In rosés it is used in a very calibrated way.

Reduction vinification

Technique in which wine is protected from oxygen during vinification to preserve fresh, primary aromas. Common in high-quality rosés.

Tangential filtration

Modern method of wine clarification and stabilization that guarantees clarity and microbiological stability, also used in premium rosés.

Primary aromas

Fragrances derived directly from the grape, such as flowers, citrus, strawberries, raspberries. In rosés they are predominant compared to secondary and tertiary ones.

Taste tension

Sensation of dynamism and freshness on the palate, given by acidity, minerality and aromatic precision. Distinctive character of the best rosés.

Aleatico

Aromatic grape variety used for scented rosés, often sweet or semi-dry, with hints of rose and candied red fruit.

Aglianico Rosé

A rosé version of the powerful Southern Italian grape variety; it maintains structure and spicy notes with a more marked freshness.

Black Bombino

Typical grape variety of Puglia, ideal for the production of light, fruity rosés that are pleasant to drink when young.

Barbera Rosé

Rosé obtained from Barbera, with lively acidity, crisp red fruit and a good mineral boost.

Goodard

Emilian or Piedmontese variety which, when vinified as a rosé, produces fragrant, fruity and ready-to-drink wines.

Cherry

Abruzzese rosé obtained from Montepulciano, characterised by a deep colour and an almost light red body.

Cesanese Rosé

A Lazio rosé with personality, with spicy and floral notes on a base of softness and freshness.

Claret

Garda rosé, produced with Groppello, Marzemino, Barbera and Sangiovese; light and floral.

Cherry tree

A grape variety that produces juicy and fragrant rosés, with evident hints of cherry and strawberry.

Corvina Rosé

Veronese grape used in Bardolino Chiaretto, produces fresh rosés with notes of citrus and flowers.

Sweet Rosé

Rosé version of a Piedmontese classic, more drinkable and delicate, with notes of fruit and almond.

Freisa Rosé

Lively and fragrant Piedmontese rosé, sometimes with a light fizziness and spicy hints.

Frappato

Sicilian grape variety that produces light and fragrant rosés, with notes of pomegranate, raspberry and sweet spices.

Pink Gaglioppo

Typically Calabrese, the pink version is fresher and more floral, maintaining a spicy and structured hint.

Groppello

A fundamental grape in Chiaretto del Garda, it gives elegance, acidity and floral aromas to rosés.

Tear

An aromatic grape variety from the Marche region, it produces intense and floral rosés, with hints of rose and violet.

Lagrein Kretzer

Traditional South Tyrolean rosé, with an intense colour and important structure, with spicy and fruity notes.

Lambrusco Rosé

Rosé and often sparkling version, with a lively and refreshing taste, excellent as an aperitif.

Black Malvasia

Used in Salento, it produces aromatic, soft rosés rich in the scents of ripe fruit and flowers.

Montepulciano Rosé

Robust grape that in rosé gives intense wines, with medium body and hints of red fruit and spices.

Negroamaro Rosé

One of the symbolic rosés of Salento, with notes of cherry, pomegranate and a pleasantly bitter finish.

Nerello Mascalese Rosé

Volcanic rosé from Etna, mineral, citrusy, fresh and often with smoky notes.

Nero d'Avola Rosé

Sicilian rosés full of sun, with good structure and aromas of red fruits and citrus.

Pelaverga Rosé

A rare Piedmontese grape variety that, in rosé, expresses very elegant peppery, floral and citrus notes.

Perricone

Sicilian grape variety for medium-bodied rosés, with spicy tones and black fruits in the background.

Pinot Noir Rosé

Delicate and refined, with aromas of rose petals, raspberry and a subtle minerality.

Raboso Rosé

Venetian rosés with a strong acidity, hints of blackcurrant, black cherry and a good finish.

Refosco Rosé

Friulian grape variety that produces savoury, structured rosés with light herbaceous and plum notes.

Rossese Rosé

Ligurian grape variety that in rosé maintains floral notes, freshness and a delicately saline finish.

Sangiovese Rosé

Tuscan and Umbrian rosés with a pale color, elegant aromas and a light, harmonious body.

Susumaniello

A rediscovered grape variety from Salento, it offers intense, fruity and brightly colored rosés.

Teroldego Rosé

Trentino grapes that in rosé produce wines with a lively color and a flavor of fresh berries.

Troy (Troy Grapes)

Apulian rosés with good body and spicy profile, with a delicate tannic texture.

Vernatsch (Slave)

Alto Adige grapes for delicate, floral rosés, with good acidity and mountain freshness.

Zibibbo Rosé

Aromatic variety for intensely scented, floral and slightly sweet rosés.

Classic Method Rosé

Sparkling rosé wine produced with refermentation in the bottle, aromatic finesse and elegant perlage.

Direct Pressing

Rosé winemaking method where the red grapes are immediately pressed, limiting the extraction of color.

Short Maceration

The skins remain in contact with the must for a few hours, giving the rosé its light color and delicate aromas.

Grey Wine

A very clear rosé style, typical of France, obtained by almost immediate pressing of red grapes.

Provence

French region symbol of rosé, with light, elegant and fragrant wines, often imitated around the world.

Coppery

Wine obtained from white grapes vinified with the skins, such as Pinot Grigio in orange-rosé style.

Bloodletting

Method in which part of the must is removed from a red winemaking process to obtain a more intense rosé.

Brut Rose

Dry rosé sparkling wine, often obtained from Pinot Noir grapes or blends, ideal for refined aperitifs.

Abruzzo Cerasuolo DOC

Name dedicated to the rosé from Montepulciano, with a deep color and strong flavor.

Chiaretto of Bardolino DOC

Lake Garda denomination for rosés from Groppello and consortium grapes, fresh and floral.

Tuscan Rosé

Geographical indication for Tuscan rosés, usually made from Sangiovese, with a fruity and gastronomic character.

Salento Rosé PGI

Apulian indication that includes some of the most intense and structured rosés in Italy.

Etna Rosé DOC

Elegant and mineral volcanic rosé, from Nerello grapes grown on the slopes of Etna.

Glossary of Italian White Wines and Grape Varieties

Refining on the yeasts

Technique used in quality white wines to impart complexity, roundness and hints of bread, butter or dried fruit.

Acidity

Key element in white wines, responsible for freshness and aging capacity.

Aromaticity

Marked olfactory characteristic, typical of vines such as Gewürztraminer, Moscato and Malvasia.

Batonnage

Technique of stirring the fine lees during aging to enrich the body of the wine.

Macerated white

White wine produced with maceration on the skins, obtaining structure and more intense colour (orange wine).

Sparkling white

White wine with light natural or induced effervescence, pleasant and refreshing.

White of Whites

Sparkling wine produced exclusively from white grapes, often Chardonnay, with a fine, mineral profile.

Clarification

Procedure for clarifying wine by eliminating solid impurities after fermentation.

Fermentation stop

Technique for obtaining sweet white wines by stopping fermentation to conserve residual sugars.

Low temperature fermentation

It allows you to preserve the floral and fruity aromas typical of the freshest whites.

Floral

Aromatic profile reminiscent of fresh flowers such as acacia, orange blossom, lime or elderberry.

Fruity

Classic profile of young whites, with notes of apple, pear, peach, citrus or tropical fruits.

Sugar content

Sugar content indicator, useful for distinguishing between dry, medium-dry and sweet wines.

Clarity

Visual indicator of quality, a clear white wine appears bright and transparent.

Minerality

Taste or olfactory sensation that recalls chalk, flint, salinity: typical of terroir whites.

Serving temperature

White wines are generally served between 8°C and 12°C, depending on their structure and complexity.

White grape

Grape variety whose grapes are devoid of colouring pigments, used to produce white wines and some sparkling wines.

Verdicchio

An elegant and versatile Marche grape variety, known for its freshness, structure and evolutionary potential.

Vermentino

Mediterranean white grape, grown in Liguria, Tuscany and Sardinia. Citrus, salty, floral notes.

Fiano

Noble grape variety from Campania, deep, floral and fruity, with great longevity.

Greek

Campanian grape variety of ancient origin, it produces savoury and mineral white wines, excellent for aging.

White Malvasia

Fragrant grape present in many Italian regions, often used in blends for its aroma.

White Muscat

Aromatic grape variety used for sweet, sparkling or still wines, scented with orange blossom, sage and peach.

Garganega

Soave grapes produce elegant, floral and mineral white wines that hold up well over time.

Courteous

Piedmontese grape variety at the base of Gavi DOCG: fresh, citrusy, with good balance.

Arneis

Typical white grape from Roero, with fine aromas of white flowers, pear, aromatic herbs.

Timorasso

Ancient Piedmontese vine rediscovered, it produces long-lived, structured and mineral white wines.

Trebbiano

Common name for several varieties, including Trebbiano Toscano and Trebbiano d'Abruzzo. Fresh, light, sometimes surprising wines.

Passerina

Grapes from the Marche and Abruzzo regions, perfect for dry, fruity whites or light sparkling wines.

Pecorino

Abruzzo and Marche vine, aromatic, savoury, with excellent freshness and structure.

Inzolia

Fresh and floral Sicilian grape variety, also used for sparkling wines and blends with Catarratto or Grillo.

Catarratto

Native Sicilian white grape, it produces dry, citrusy wines with discrete acidity and body.

Cricket

Sicilian grape variety used for dry white wines and Marsala. Fresh, savory, with hints of flowers and almond.

Zibibbo

Synonym for Moscato d'Alessandria, an aromatic grape variety used in Sicily for sweet or dry wines with intense aromas.

Chardonnay

International but also successfully cultivated in Italy. Versatile, elegant, used for still and sparkling wines Metodo Classico.

Pinot Blanc

Fine vine, with a sober and elegant profile, grown in Alto Adige and Friuli. Also excellent for sparkling wines.

Pinot Grigio

Among the most exported white wines in Italy, fresh, floral, light, produced mainly in the North-East.

Sauvignon Blanc

Aromatic vine grown mainly in Friuli and Alto Adige. Notes of boxwood, grapefruit, tomato leaf.

Gewurztraminer

Aromatic grape par excellence, grown in Alto Adige. Intense, spicy, floral, also suitable for ethnic dishes.

Yellow Ribolla

Friulian grape, very fresh and citrusy, often vinified with maceration for more complex profiles.

Manzoni Crossroads

Hybrid vine created in Veneto between Riesling and Pinot Bianco. Elegant, mineral and fresh.

Grasslight

Native Piedmontese grown in Canavese. Used for quality dry whites, passitos and sparkling wines.

Greek

Umbrian-Lazio grape variety, full-bodied and fruity, often the basis of Orvieto wine. Also excellent on its own.

Albana

Romagna grape with thick skin and great aromatic richness, also excellent for sweet wines.

Favorite

Piedmontese grape similar to Vermentino, delicate, citrusy and floral. Typical of Roero.

Vernaccia of San Gimignano

The only Tuscan DOCG for white wines. Dry, mineral, elegant wine, often with a light almond finish.

Color

Although known as a red grape, it is sometimes vinified as a white or rosé, offering structure and flavor.

Charmat Method

Sparkling winemaking technique in an autoclave, often used for sparkling and aromatic white wines, such as Prosecco.

Classic Method

Refermentation in the bottle, a technique used for elegant and complex sparkling wines, even from white grapes.

Alcoholic fermentation

Process in which the sugars of the grapes are transformed into alcohol and carbon dioxide by the yeasts. In white wines it is carried out at low temperatures to preserve the aromas.

Malolactic fermentation

Conversion of malic acid to lactic acid. In whites it is optional and used to soften acidity and add creaminess.

White winemaking

Method in which the grapes (even red ones) are pressed immediately and fermented without skins, to obtain a clear and delicate wine.

Filtration

Physical procedure for clarifying wine, eliminating yeasts and residues. It can be sterile, tangential or cartridge.

Static decantation of the must

Natural method for separating solids from the must before fermentation, essential for clarity in white wines.

Tartaric stability

Control of tartaric acid crystals that can form in bottled white wines, often solved by refrigeration.

Oxygen protection

Common practice in white wine production to preserve fresh aromas and prevent premature oxidation.

Reduction

Condition caused by the absence of oxygen, which can give off sulphurous odours. In young, fresh white wines, a slight reduction can protect the primary aromas.

Freshness

Sensory perception linked to the acidity and liveliness of the wine. In white wines it is a fundamental qualitative parameter.

Body

Fullness in the mouth. Light whites have a lean body, while those aged in wood or on the lees are more structured.

Persistence

Duration of taste sensations after swallowing. In fine white wines it can be long and complex.

Aftertaste

Flavors that are perceived after swallowing the wine. In white wines, it can reveal mineral, fruity or slightly bitter notes.

Oxidation

Excessive contact with oxygen can alter color and aromas. In whites, it leads to golden hues and aromas of baked apple or nuts.

Wood (refined in)

Use of barriques or large barrels for wine maturation. In whites it adds body, toasted, spicy and vanilla notes.

Aromatic breadth

The ability of wine to express a wide range of aromas. In white wines, it is an indicator of quality and complexity.

Elegance

Balance between aromatic, acidic and alcoholic components. In whites it manifests itself in finesse and harmony of the sip.

Verticality

Taste profile driven by freshness and acid tension. In whites it is synonymous with precision and length.

Spontaneous fermentation

Fermentation conducted by indigenous yeasts present on the skins or in the cellar. In whites it can increase complexity and territoriality.

Wine of the sea

Oxidative method in which the white wine matures under a veil of yeasts, as in the Jura style. Rare in Italy but similar to some meditation wines.

Acetic hint

Presence of acetic acid or ethyl acetate which can give off pungent notes. In fresh whites it is considered a defect.

Primary aromas

Fragrances that come directly from the grapes, such as flowers, fresh fruit, aromatic herbs. Characterize young and varietal whites.

Secondary aromas

Aromas that develop during fermentation, such as hints of yeast, baking or lactic ferments. Typical of white wines aged on yeasts.

Tertiary aromas

Aromas that develop with aging, such as honey, dried fruit, hydrocarbons or spices. Present in white wines that are matured or aged in wood.

Floral notes

Hints reminiscent of white flowers, orange blossom, acacia, jasmine, elderberry or linden. Typical of fresh and aromatic whites.

Fruity notes

Recognizable in many whites: green apple, pear, peach, apricot, citrus fruits, tropical fruits such as pineapple, mango or passion fruit.

Herbaceous notes

Vegetal aromas that recall fresh grass, tomato leaf, sage, mint or boxwood. Typical of Sauvignon Blanc or wines from cool areas.

Mineral notes

Olfactory or gustatory sensations that evoke flint, chalk, wet shell or salinity. They characterize terroir white wines.

Citrus notes

Fresh aromas reminiscent of lemon, grapefruit, lime or citron peel. They give vivacity and freshness to young white wines.

Tropical Notes

Aromas reminiscent of ripe exotic fruits such as banana, pineapple, passion fruit. Widespread in white wines from warm climates or aromatic fermentations.

Spicy notes

Delicate hints of white pepper, vanilla, cinnamon or ginger, often linked to the use of wood or the evolution of the wine.

Toasted notes

Aromas of grilled bread, hazelnut, butter or caramel. They come from the aging in barrique or from the autolysis of the yeasts.

Oxidative notes

Hints of ripe apple, dried fruit, nuts or honey. Present in whites that are intentionally oxidized or aged for a long time.

Lactic notes

Aromas reminiscent of yogurt, cream or butter, due to malolactic fermentation or aging on fine lees.

Honeyed notes

Hints of acacia or wildflower honey, typical of evolved or sweet white wines, such as Riesling or mouldy ones.

Smoky notes

Smoky or flint aromas, often linked to volcanic terroir or reductive vinification. Typical of whites from mineral soils.

Hydrocarbon Notes

Petrol- or kerosene-like aromas, characteristic of some aged Rieslings and indicative of positive evolution.

Fresh mouth

Lively and refreshing taste sensation, mainly given by acidity. Essential for aperitif or summer whites.

Soft mouth

Velvety and enveloping sensation, often linked to whites aged in wood or fermented with malolactic.

Salt mouth

Sensation of minerality and savouriness to the taste, which stimulates salivation. Present in white wines from marine or volcanic areas.

Citrus mouth

Taste profile dominated by lemon, grapefruit or lime, which gives freshness and verticality to the sip.