The Wine Alphabet
The words that tell the story of the wine, the vineyard and the quiet work that goes into every bottle.
Aroma
It refers to the wine’s scent characteristics, primarily those derived from the grape itself (primary aromas) and fermentation processes (secondary aromas). Aroma is distinguished from “bouquet”, which typically refers to scents developed during aging.
Barrique
A small 225-litre oak barrel, used to age the wine and impart the aromatic characteristics typical of the wood, whilst facilitating the process of micro-oxygenation. The heart of a wine cellar is always a special place.
Complex
Term describing a wine exhibiting a wide range of aromas, flavors, and structural elements that unfold in layers rather than presenting a single dominant impression. A complex wine may show interplay between fruit, acidity, tannin, oak, and aging-derived notes, often evolving in the glass over time.
Dry
A taste sensation often attributed to tannins and causing a puckering effect in the mouth. The opposite of sweet.
Extraction
The process by which the must is enriched with phenols and tannins from the skins, seeds and stems, gaining body and structure through the maceration of the solid parts in the liquid.
Fermentation
The moment wine is born. The yeast converts the sugars in the must into ethyl alcohol and carbon dioxide. The most important stage of the whole process.
Grape berry
A small, round to oval berry of the vine, a part that encapsulates the whole. It is a universe that will reveal itself only when the time is right. It brings out the colours of nature, gathering and protecting them. A promise of small yet profound happiness.
Inoculation
The process of adding yeast to juice/must to begin the fermentation. This is typically done right after solids separation for white grape varieties, and after some period of cold soaking for red varieties. Introduced in 1992.
Lenght
The amount of time that the flavors and aromas of a wine persist on the palate after swallowing. A lingering sensation that acts as a key indicator of quality. A "long" finish (often lasting over 10–20 seconds) indicates high flavor concentration, complexity, and balance.
Must
The juice obtained by pressing grapes, containing sugars, acids, polyphenols and aromatic substances. The sugar concentration in the must determines the alcohol content of the wine that will be produced.
Nutty
It indicates aromas and flavors reminiscent of nuts such as almond, hazelnut, walnut, or marzipan. Nutty notes are commonly associated with fortified wines or aged whites.
Oxidation
The chemical process in which wine reacts with oxygen, altering its colour, taste and aroma. In moderation, it is beneficial for ageing; in excess, it is a flaw to be avoided.
PDO
Protected Designation of Origin: the certified link between the wine produced, its region of origin and the grapes from which it is made. A guarantee of identity, history and belonging.
Robust
Tasting term describing a wine that is similar to a big and full-bodied one, but with stronger flavors and aromas. A robust wine typically conveys strength and density on the palate, sometimes with a rustic or bold character, and is commonly associated with hearty red styles.
Sulphites
Derived from sulphur dioxide, they play a crucial role as preservatives: they prevent oxidation and ensure optimal fermentation. Naturally present as a by-product of fermentation.
Unoaked
Unoaked wine is fermented and stored in stainless steel tanks rather than oak barrels, preserving the grape's natural, fresh fruit flavors and high acidity. These wines are generally light, crisp, and vibrant, lacking the buttery, vanilla, or smoky flavors imparted by wood.
Vine variety
A particular variety of grapevine, distinguished by the shape and colour of its grapes, its ripening period, and the unique organoleptic characteristics of the wines produced from it.
Traduttore