Brachetto d'Acqui Rosso DOCG

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.

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 Cap

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.