Site Translation
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ABBAZIA - abbey ABBOCCATO - lightly sweet ACCIAIO - stainless steel AFFINAMENTO - aging AGRONOMO - agronomist, who is in charge of the vineyards' care AMABILE - semi sweet AMARO - bitter AMARONE - dry as in Amarone della Valpolicella ANNATA - vintage year APPASSIMENTO - the process of drying grapes in order to vinify highly sugar concentrated wines AZIENDA AGRICOLA - farm, estate BARRIQUES - small 225 liter barrels, especially from French oak BIANCO - white BOTTE - barrels for aging BOTTIGLIA - bottle BRUT - dry (sparkling wine) CANTINA - winery or wine cellar CANTINE SOCIALE - wine cooperative CANTINE SOCIALE or CANTINE COOPERATIVA - wineries owned by a group of member growers CASA VINICOLA - privately owned winery CASTELLO - castle CERASUOLO - light red (cherry colored) CHIARETTO - pale red (rose') CLASSICO - center or "classic" growing are of a specific zone COLLI - hills COMUNE - town, municipality CONSORZIO - group of producers of a specific wine D.O.C. - Denomination of Controlled Origin D.O.C.G. - Denomination of Controlled and Guaranteed Origin DOLCE - sweet ENOLOGO - an enologist, graduate of a school of enology who is an expert in viticulture ENOTECA - wine library, public or commercial ETTARO - a hectare, equal to about 2.5 acres of land ETTOLITRO - equal to 100 liters of wine (26.4 gallons) FATTORIA - farm or estate FERMENTAZIONE - fermentation FERMENTAZIONE NATURALE - natural CO2 in bubbly wine FILTRO - filter FILTRAZIONE - filtration FRIZZANTE - lightly sparkling GAMBERO ROSSO - Italy's most prestigious wine guide GRANDI FORMATI - large bottle sizes I.G.T. - Typical Geographic Origin Indication IMBOTTIGLIATA - bottled (all'origine - at the source) INVECCHIATO - aged LEGNO - wood LIQUOROSO - sweet wine usually fortified with alcohol LUCA MARONI - a famous Italian wine critic MAGNUM - usually a 1.5 liter bottle MALOLATTICA - malolactic fermentation METODO CHARMAT - sparkling wine produced by cuvee close or sealed tank METODO CLASSICO or TRADIZIONALE - Sparkling wine fermented in the bottle (equivalent to the French Metode Champenoise) MILLESIMATO - vintage wine (usually sparkling) PASSITO - partially dried grapes and the sweet wine made from them PIGGIATURA - pressing of the grapes before fermentation RECIOTO - full tasting, sweet wine made from partly dried grapes RISERVA - wine which has been aged a longer, specified time. Usually applies to D.O.C. and D.O.C.G. ROSATO - rosè ROSSO - red wine SBOCCATURA - removal of yeast from sparkling wine, which has been bottle-fermented; equivalent to the French dégorgement SECCO - dry SPUMANTE - sparkling wine, dry or sweet SUPERIORE - in D.O.C. wines this indicates a higher level of alcohol or aging and sometimes a special geographic origin TENUTA - farm or estate TINO - fermentation vat TRE BICCHIERI - Three glasses, the highest award from Gambero Rosso - Vini di'Italia UVA - grape VECCHIO - old (rarely used term) VENDEMMIA - harvest or vintage VIGNA or VIGNETO - vineyard VINITALY - Italy's most important wine show held each Spring in Verona (Veneto) VINO DA TAVOLA - table wine VITE - vines |