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 made 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.

Winemaking techniques and technical terms for red wines

Fermentation on the skins

A key process in the vinification of red wines, during which the must remains in contact with the skins to extract colour, tannins and aromas.

Fermentation temperature

In reds it is higher than in whites, usually between 24°C and 30°C, to facilitate phenolic extraction and yeast activity.

Maceration

Phase in which the skins, seeds and sometimes stalks remain in contact with the must. It can last from a few days to weeks, influencing body and color.

Delestage

Technique that consists of decanting the must and then putting it back on the skins to oxygenate it and increase the extraction of color and tannin.

Fulling

Break the “cap” of grape marc that forms during fermentation, to facilitate contact between the must and the skins and improve extraction.

Reassembly

Operation of taking the must from the bottom of the vat and spraying it on the cap. It serves to oxygenate and improve the extraction of noble substances.

Red winemaking

Classic method for reds, which includes fermentation with the skins, extraction of color and tannins, and aging in neutral or wooden containers.

Malolactic fermentation

Transformation of malic acid into lactic acid, which makes the wine softer and more stable. Essential for most red wines.

Refining in wood

Common practice for structured reds. It can be done in barriques, tonneaux or large barrels and contributes to aromatic evolution and softness.

Refining in cement

Alternative to wood or steel. Concrete is neutral, but breathable, and promotes micro-oxygenation without affecting the aroma.

Refining in steel

Used for fresher and fruitier red wines, it allows to preserve the aromatic purity and does not add tertiary notes.

Natural decantation

Separation of sediments without forced filtration. Typical of artisanal or unfiltered reds.

Filtration

Technique to clarify and stabilize wine before bottling. Unfiltered wines can be more expressive but less stable.

Cutting (assembly)

Blending of wines from different vines or parcels, to obtain balance, complexity or comply with production specifications.

Micro-oxygenation

Controlled introduction of oxygen during refinement, useful for softening tannins and improving colour stability.

Controlled oxidation

Light contact with oxygen during maturation, which contributes to the development of tertiary aromas in longer-lived reds.

Reduction

Opposite to oxidation. It can cause unpleasant odors (egg, sulfur), but a little reduction can protect wines during aging.

Unfiltered wine

Wine bottled without filtration may appear slightly cloudy and more expressive, but less stable in the long term.

Biodynamic wine

Produced according to the principles of biodynamics, with practices that follow the lunar calendar and aim to strengthen the bond with the terroir.

Natural wine

Wine produced with minimal intervention, indigenous yeasts, no or little added sulfur. Expressive but sometimes unstable.

Italian red vines

Nebbiolo

Noble Piedmontese grape variety, base of Barolo and Barbaresco. Tannic, long-lived, with aromas of rose, spices, undergrowth and licorice.

Sangiovese

The most cultivated red grape in Italy, the basis of Chianti, Brunello, Morellino. Elegant, with notes of cherry, earth and violet.

Montepulciano

A robust and dark Abruzzo grape variety, which produces full-bodied and fruity wines, with soft tannins and excellent structure.

Aglianico

Grape variety from Southern Italy, especially in Campania and Basilicata. Tannic, austere, suitable for long aging.

Barbera

Lively Piedmontese grape, with a sharp acidity and aromas of red fruit, flowers and sweet spices. Easy to drink or even structured.

Sweet treat

Langhe grape variety for fresh wines, with low acidity and a slightly bitter finish. Notes of cherry and almond.

Black d'Avola

Versatile and powerful Sicilian grape, with aromas of black cherry, plum and spices, suitable for warm climates.

Frappato

Fresh and light Sicilian grape variety, with floral and fruity notes, the basis of Cerasuolo di Vittoria.

Cannonau

Sardinian name for Grenache, it produces soft, alcoholic and spicy wines, with ripe fruit and Mediterranean herbs.

Refosco

Rustic and intense Friulian grape variety, with marked tannins and hints of blackberry, herbs and spices.

Teroldego

Native to Trentino, with medium body, dark fruit and lovely freshness. Excellent for young and fruity wines.

Tear

Aromatic grape variety from the Marche region, with intense aromas of rose, strawberry and violet. Unique and fragrant red wine.

Lambrusco

Family of Emilian vines for sparkling and fresh red wines, to be drunk young. Notes of red fruit and flowers.

Little gun

Spicy Friulian grape, with lively tannins and aromas of black pepper, berries and violets.

Raboso

Rustic and tannic Venetian grape, suitable for aging. Aromas of red fruit in alcohol and spices.

Troy Grapes

A noble Apulian grape variety, it produces structured and fragrant wines, with fine tannins and hints of blackberry and pepper.

Sagrantino

Umbrian grape with extreme power, with abundant tannins and aromas of licorice, leather, chocolate and plum.

Raven

Base grape of Amarone and Valpolicella. Elegant, with hints of cherry, spices and black cherry.

Picky

Rare Friulian vine with a strong character, full body, tannic structure and long persistence.

Color

Tuscan grape used in blends to give color and tannin. Sometimes vinified in purity for intense and spicy reds.

Merlot

International grape variety spread throughout Italy. Soft, fruity, with round tannins and notes of plum and chocolate.

Cabernet Sauvignon

Robust and tannic grape, often used in blends with Merlot or Sangiovese. Aromas of cassis, green pepper and graphite.

Cabernet Franc

A relative of Sauvignon, it produces elegant, spicy and floral wines. Excellent in blends or pure in cool climates.

Syrah

International grape that expresses itself well in Sicily and Tuscany. Notes of black pepper, violets and black fruits.

Petit Verdot

Powerful and spicy grape, used in blends to add structure, color and aromatic intensity.

Grenache (Cannonau)

Warm and generous grapes, with high alcohol and notes of strawberry, sweet spices, Mediterranean herbs. Typical of Sardinia.

Pinot Noir

Noble and difficult vine, expressive in Alto Adige and Oltrepò. Elegance, acidity and notes of red fruits and undergrowth.

Lagrein

Native to South Tyrol. Dark color, sweet tannins, aromas of blackberry and spices. Also excellent as a rosé (Kretzer).

Primitive

Intense and alcoholic Apulian grape, with notes of black cherry, spices and jam. Relative to Zinfandel.

Susumaniello

Rediscovered grape variety of Salento. It gives full-bodied, fruity and spicy wines, often used in blends.

Magliocco

Structured Calabrian grape, with strong tannins and aromas of licorice and black pepper.

Redfoot

Neapolitan grape, soft and floral, often blended with Aglianico in the Campi Flegrei.

Old House

Ancient Campanian vine, vigorous and with great structure, with aromas of dark fruits and spices.

Black Pallagrello

Native to the province of Caserta. Elegant and spicy, with good acidity and freshness.

Gentle Malbo

An intensely colored Emilian grape variety, often used to enhance Lambrusco or blend with Barbera.

Black Canaiolo

Traditional blending grape of Chianti. Fruity, soft and with little acidity.

Bashful

Secondary Tuscan grape variety, known for its floral aromas, particularly violets.

Alicante

Grape variety of Spanish origin grown in Maremma and southern Italy. Intense color and marked spiciness.

Cesanese

An important Lazio grape variety, with sweet tannins and aromas of black fruits and spices.

Blackberry

Secondary grape of Valpolicella. Adds color and structure to the blend with Corvina and Rondinella.

Swallow

A Veronese variety, resistant and productive. An essential part of Valpolicella and Amarone wines.

Milling

Grape variety used in Veronese blends to give freshness and acidity. Pale color and good drinkability.

Rossese

Elegant and delicate Ligurian grape variety, with notes of small red fruits and aromatic herbs.

Brachetto

Aromatic Piedmontese grape used for sweet and sparkling red wines. Notes of rose, strawberry and mint.

Grignolino

Piedmontese, fresh and spicy, with marked tannins and pale color. Traditional and charming.

Ruche

Rare vine from Monferrato. Aromatic, floral and spicy, with scents of rose and white pepper.

Small Peeler

Native to Verduno, with a distinctive aroma of black pepper and wild strawberry. Elegant and unique.

Goodard

Common name for several grapes, in Oltrepò it is Croatina. Sparkling or still wine, fruity and easy to drink.

Croatina

Used in Lombardy and Piedmont. Intense color, medium body, evident tannin.

Albarossa

Cross between Barbera and Nebbiolo di Dronero. Good structure, deep color, suitable for aging.

Big Rabit

Rare Ligurian grape variety, used for medium-bodied red wines with good acidity and fresh aromas.

Tintlia

Native vine of Molise, with a spicy and fruity profile, capable of good longevity.

Bovale

Dark and tannic Sardinian grape, often used in blends. Notes of dark fruit and earth.

Pignatello (Perricone)

Sicilian rustic and deep, also used for Marsala. Irony, spicy notes, with excellent potential.

Gaglioppo

Structured Calabrian grape, with important tannins and aromas of Mediterranean scrub and black cherry.

Black Cappuccio

Complementary grape to Nerello Mascalese on Etna. Gives color and softness to the blend.

Nerello Mascalese

Prince of Etna vines. Elegant, mineral, floral, with extraordinary aging potential.

Red Mount of Grace

Traditional Campania blend with Tintore, Piedirosso and Moscio grapes. Rare, authentic and artisanal.

Red Vespa

Minor variety grown in Veneto. Fresh, spicy wines with red fruit aromas.

Blauburgunder

Synonymous with Pinot Noir in Alto Adige, known for elegant, subtle and complex wines.

Corvinone

Often confused with Corvina, but more productive. Adds softness and structure to Valpolicella.

Sciascinous

Light Neapolitan grape, used in Lacryma Christi blends. Fruity, floral and easy to drink.

Moorish

Ancient native Tuscan vine, almost extinct, recovered for rustic and typical wines.

Cherry tree

Tuscan grape variety - fruity and floral, often blended with Sangiovese, but also vinified on its own.

Black Pollera

Ligurian grape variety with delicate aromas and light spiciness. Not very widespread, but with character.

Reddish

Rare Trentino native, medium bodied, earthy aromas and good acidity. Traditional but little known.

Tocai Red

Alternative name for Grenache in Veneto, used for young, fruity, easy-drinking reds.

Main Italian denominations of red wines

Barolo DOCG

One of the most prestigious denominations in Italy. Pure Nebbiolo grown in the Langhe, known for its elegance, structure and aging capacity.

Barbaresco DOCG

Nebbiolo denomination in the province of Cuneo. More accessible than Barolo when young, but equally fine and long-lived.

Brunello di Montalcino DOCG

Tuscan wine from pure Sangiovese, aged for a long time. Elegance, power and longevity make it iconic.

Nobile di Montepulciano DOCG Wine

Tuscan red from Sangiovese (Prugnolo Gentile), with structure, balance and a distinct character.

Chianti Classico DOCG

Historic Chianti area, between Florence and Siena. Predominantly Sangiovese, with fruity, spicy profiles and excellent drinkability.

Chianti DOCG

Broad denomination covering much of central Tuscany. Sangiovese wines of varying styles, from everyday to structured.

Morellino di Scansano DOCG

Sangiovese from the Tuscan Maremma. Sunny, soft and fruity wines, often versatile and gastronomic.

Carmignano DOCG

Historic Tuscan wine area where Sangiovese is flanked by international vines. Balance between tradition and innovation.

Bolgheri DOC

Area of ​​the Tuscan coast famous for the Supertuscans. Bordeaux blends with Merlot, Cabernet and Sangiovese, elegant and structured.

Amarone della Valpolicella DOCG

Dry red wine obtained from dried grapes. Full-bodied, alcoholic and soft, rich in ripe fruit and spices.

Valpolicella Ripasso DOC

Venetian red obtained by refermenting Valpolicella on Amarone pomace. Medium structure, intense aromas and enveloping taste.

Valtellina Superiore DOCG

Nebbiolo (Chiavennasca) grown on Alpine terraces in Lombardy. Fine, elegant, long-lived wines.

Valtellina DOCG Sforzato

Wine from dried Nebbiolo grapes, produced in the mountains. Powerful, spicy and unique for its freshness and strength.

Aglianico del Vulture DOCG

Lucanian red wine from Aglianico. Tannic, spicy, mineral. Excellent evolutionary potential.

Taurasi DOCG

“Barolo del Sud”. Aglianico from Campania with great structure, aged for a long time. Elegant, austere, long-lived.

Cannonau of Sardinia DOC

Sardinian red wine from Cannonau. Soft, spicy, rich in fruit. It represents the Mediterranean identity of the region.

Etna Red DOC

Nerello Mascalese and Cappuccio grown on volcanic soils. Tense, elegant wines with unique minerality and freshness.

Ciro DOC

Calabrian denomination from Gaglioppo grapes. Intense, spicy wines with excellent acidity and rustic character.

Red Montalcino DOC

Younger and fresher version of Brunello. Direct but always elegant style, with good gastronomic potential.

Trentino DOC Marzemino

Fruity and light red from Trentino, from Marzemino grapes. Also famous for being mentioned in Mozart's Don Giovanni.

Friuli Colli Orientali DOC

Versatile denomination with various reds from native (Refosco, Schioppettino) and international varieties.

Colli Piacentini DOC

Emilian area with local varieties such as Barbera and Bonarda. Often sparkling wines, light and convivial.

Oltrepò Pavese DOC

Lombardy region with Barbera, Croatina and Pinot Noir. Sparkling wines, ready-to-drink reds and quality spumante.

Sicilian Lands IGT

Geographical indication that includes most of the Sicilian production, from full-bodied reds to international blends.

Salento IGT

Apulian area famous for Primitivo and Negroamaro. Powerful, warm and fruity wines, often with an excellent quality/price ratio.

Toscana IGT

Category that includes the famous “Supertuscans”, wines from international grape varieties and/or without disciplinary constraints. Often high profile.

Colli di Luni Red DOC

Denomination between Liguria and Tuscany. The reds from Sangiovese, Ciliegiolo and other local vines are fragrant, spicy and versatile.

Red Conero DOC

Marche wine from Montepulciano alone or with Sangiovese. Dark color, full body, aromas of black cherry and spices.

Red Piceno DOC

Blend of Montepulciano and Sangiovese. Balanced and fruity wine from the Marche region, also suitable for aging in the “Superiore” version.

Colli Euganei Red DOC

Red wines from the Veneto hills with Merlot, Cabernet and native vines. Versatile, often fruity with good structure.

Carso Red DOC

Area of ​​Friuli-Venezia Giulia on the border with Slovenia. Refosco, Terrano and other vines produce mineral wines with great personality.

Tear of Morro d'Alba DOC

Aromatic and floral red from the Marche region, unique for its intense notes of rose and violet. Drink young.

Colli Tortonesi DOC

In addition to the white Timorasso, the area produces Barbera and Croatina in red versions, often intense and spicy.

Colli Berici Red DOC

Venetian denomination that includes local and international varieties. The reds are soft, spicy and well-structured.

Boca DOC

Historic denomination of north-eastern Piedmont, based on Nebbiolo, Vespolina and Uva Rara. Long-lived, austere and complex.

Gattinara DOCG

Piedmontese Nebbiolo from Valsesia. Great elegance, solid tannins and longevity. A more northern alternative to Barolo.

Ghemme DOCG

Nebbiolo dell'Alto Piemonte. Austere, mineral wines, with vibrant tannins and excellent evolutionary potential.

Ossola Valleys DOC

Mountain denomination in Piedmont. Red wines from Nebbiolo, Croatina and Merlot, fresh and mineral.

Terrano DOC

Typical vine of the Carso, intense and lively red, with pronounced acidity and aromas of berries and spices.

DOC

Veneto area that enhances Raboso Piave and Friularo. Structured reds with aging potential.

Barbera del Monferrato DOC

Wider denomination of Piedmontese Barbera. Lively, fruity wines, also sparkling in the “vivace” ​​typology.

Reggio Emilia Lambrusco DOC

One of the main production areas of Lambrusco. Sparkling red wines, fresh and convivial.

Serrapetrona DOCG

Unique DOCG with sparkling red wine from Vernaccia Nera. Three fermentations and an aromatic and spicy profile.

Canavese Red DOC

Piedmontese appellation where Nebbiolo, Barbera and other local grapes produce balanced, medium-bodied wines.

Alghero Red DOC

Sardinian area that includes international varieties such as Cabernet and Merlot, often blended with Cannonau. Structured and Mediterranean wines.

Mandrolisai DOC

Sardinian red from traditional blends (Bovale, Cannonau, Monica). Rich, spicy, authentic.

Monica of Sardinia DOC

Native vine of the island. Soft, fruity and pleasant wines, often ready to drink.

Capalbio Red DOC

Tuscan denomination of Maremma, with Sangiovese and international wines, often soft and sunny.

Montefalco Rosso DOC

Umbrian blend with Sangiovese and Sagrantino. Intense, spicy wine with good aging potential.

Valdarno di Sopra DOC

Small Tuscan denomination that enhances local varieties and international blends. Elegant and well-structured wines.

Tasting notes of red wines

Tannic

Term indicating the presence of tannins, which give the wine structure, a sensation of astringency and the ability to age.

Soft

Taste sensation given by alcohol, glycerin and low tannin. In reds, the softness balances the structure and makes the sip more velvety.

Silky

Fine and smooth texture on the palate, with sweet and integrated tannins. Typical of elegant and well-aged reds.

Structured

Wine with body, tannins and alcohol well present. It requires robust dishes or refinement to express itself at its best.

Balanced

Wine in which the taste components (alcohol, acidity, tannins, body) are harmonized without overpowering.

Heat

Warmth on the palate due to alcohol. It is common in full-bodied reds, but must be balanced.

Full-bodied

Wine with a sensation of fullness in the mouth, given by alcohol, dry extract and overall structure.

Light

Red with an agile structure, moderate tannins, suitable for everyday consumption or simple dishes.

Tasty

Taste sensation that recalls minerality or salinity, typical of some red wines from calcareous or marine soils.

Enveloping

Full and round sensation in the mouth, with a sip that expands without edges. Characteristic of well-matured or wood-aged reds.

Persistent

Duration of taste sensations after swallowing. Important red wines often have a long aromatic and gustatory persistence.

Long finish

The flavor of wine remains perceptible long after ingestion. It is an indicator of quality and depth.

Bitter finish

A slightly bitter aftertaste, due to tannins or the type of grape. It is often part of the character of the wine, especially in young reds.

Acidity

Component that gives freshness and verticality. In reds it balances the body and helps evolution over time.

End

Sensation of elegance, precision and delicacy in the sip, even if intense. Typical of great wines.

Rustic

A straightforward wine, sometimes edgy, but authentic. Typical of some reds from native vines that are not too smooth.

Astringent

Tactile sensation of dryness in the mouth due to abundant and not yet smoothed tannins. Common in young or structured reds.

Fruity

Taste dominated by red or dark fruits (cherry, blackberry, plum). Very common in young reds.

Spicy

Tasting notes reminiscent of pepper, cloves, cinnamon, deriving from the grapes or from the aging in wood.

Evolved

Mature wine, which has lost its fresh fruity notes to acquire hints of leather, tobacco, earth, mushrooms or licorice.

Aromatic notes of red wines

Red fruits

Aromas of cherry, strawberry, currant and raspberry, typical of young and light wines.

Black fruits

Aromas of blackberry, plum, blueberry and black cherry, present in the more mature or structured reds.

Floral notes

Hints of violet, rose, peony, often associated with wines made from Nebbiolo or delicate vines.

Spicy notes

Aromas of black pepper, cloves, cinnamon, vanilla or nutmeg, given by grapes or wood.

Toasted notes

Aromas of coffee, cocoa, tobacco or burnt wood, often resulting from aging in barriques.

Balsamic notes

Fresh aromas reminiscent of eucalyptus, menthol, resin or licorice, typical of some evolving reds.

Earthy notes

Aromas of humus, wet earth, undergrowth. Often in evolved wines or from mineral terroirs.

Animal notes

Hints of leather, game or fur, linked to long refinements or spontaneous fermentations.

Ethereal notes

Aromas of evolved alcohol, enamel or ink, present in very aged or full-bodied reds.

Mineral notes

Shades of graphite, iron, flint, associated with red wines from volcanic or rocky soils.