Glossary Flashcards
1
Q
Abboccato
A
Medium Dry Wine (1.2% or 12g/L of sugar)
2
Q
Alberata
A
Ancient vine training
Vines trained on or between trees - “married to the tree”
alberate or vite maritata all’albero
3
Q
Alberello
A
Vines allowed to grow as free-standing, low bush
Head training or Bush trained
4
Q
Alberese
A
Fine grained calcareous marl typical of certain areas in Toscano (eg Chianti Classico)
5
Q
Amabile
A
Medium-Sweet Wine (4.5% or 45 g/L of sugar)
6
Q
Annata
A
Vintage
7
Q
Appassimento
A
Process of drying grapes before vinification
8
Q
Archetto
A
Tuscan variation of Guyot
9
Q
Arele / Graticci
A
Wooden racks used for air-drying grapes
10
Q
Baglio
A
Traditional Sicilian farmhouse (thick walls)
Rectangular shape and oftern has a central courtyard
11
Q
Biotype
A
A vine, although genetically identical to another, shows certain level of diversity (morphological, physiological & behavioral) that results of centuries of adaptation to environment
12
Q
Botrytis Cinerea
A
Fungus that afffects grapevines
13
Q
Botti
A
Large, Neutral old Slovakian oak or chestnut casks
14
Q
Bud Break
A
When a bud opens and leaves first appear on the vine in the spring
15
Q
Byzantines
A
Eastern Roman Empire
16
Q
Cabernet
A
In NE Italy regions, CabSauv and CabFranc can be bottled together and labeled “Cabernet”
17
Q
Capovolto / Cuppuccina
A
A varioation of Guyot vine training system
18
Q
Caratello
Caratelli (plural)
A
Wood barrel used for Vin Santo
30 - 200 Liters
Made of Chestnut, Oak, Acacia, Juniper or Cherry
19
Q
Cerasuolo
A
Abruzzo for Rosato
20
Q
Chiaretto
A
A term to indicate Rosato made is specific DOCs
21
Q
Classico
A
Wine produced from the original historic winegrowing of a DOCG or DOC
22
Q
Clone
A
A vine that is intentionally derived and selected by vegetative propagation from cuttings from a single mother vine (clonal selection) to obtain vines with characteristics identical to those of the mother vine.
23
Q
Colli
A
Hills
24
Q
Colura Promiscua
Coltivazzione Promiscua
A
Traditional Italian system of polyculture where multiple crops are grown together.
Vines were traditionally grown amongst toerh crops such as olive trees, fruits, vegetables and grains.
25
Consorzio
Voluntary association of producers, merchants and cooperatives tasked with protecting and promoting the DOC(s) or DOCG(s)
26
Contrada
## Footnote
*Contrade (plural)*
Small geographic sub-division within a municipal territory
These are not administrative entities and are somewhat analogous to hamples or neighborhoods
27
**Cordone Speronato**
Low training system with permanent cordon of old wood trained horizontally
The spurred cordon is a vine training system that during the winter pruning selects 5, 7 well lignified and positioned shoots from which as many spurs with two, three buds will be obtained. Unlike the Guyot which selects a limited number of spurs, in this pruning the spurs represent the main production phase.
28
Coulure
Grape Shatter
Poor fruit set, lack of carbs usually caused by cloudy/wet conditions during flowering
29
Cru
Superior Site
30
Diurnal
Daily temperature shift between night and day
31
Disciplinare
Official production rules and guidlines for appellations mandated by Italian law.
32
Dulce
Sweet wine (4.5% or 45 g/L of sugar)
33
Dolomite
A mineral containing calcium and magnesium
34
Doppio Capovolto
A "double" Capovolto
35
Dosaggio Zero
Non Dosato
Sparkling wine made without dosage
36
Downy Mildew
## Footnote
*(Peronospora)*
North American fungal disease that attackes plants in warm & humid weather
37
Fecce
Lees
38
Fermo
A still wine
39
Fiasco
Traditional straw basket bottle used for Chianti
40
Fortified
Wine that goes through the process of fortification by adding apirit tostop fermentation and increase final ABV
41
Frizzante
A semi-sparkling or fizzy wine
42
Galestro
Metamorphic rock that is crumbly, clay and schist-like with sharp edges and a tendency to flake.
Typically found in Toscana (Chianti Classico and Montalcino)
43
Geneva Double Curtain (GDC)
A high training system
44
Glacial Moraine
Accumulation of rocks and sediment carried and deposited by glaciers
45
Governo
* Governo all'uso toscano*
* Governo toscano*
* Governo alla toscano*
Traditional Tuscan practice whereby a small portion of grapes was left to desiccate then used to start a second fermentation within a newly made wine.
Provides more body and alcohol making the wine softer and more approachable.
Encourages MLF
46
Gray Rot
Malignant form of Botrytis cinerea
47
Guyot
A low-training system, 1 - 2 canes kept every year.
48
Igeneous
Rock formed by magma or lava
49
Imbottigliato all'origine
Estate Bottled
50
Indigenous
Originating in a specific place
51
Lacustrine
Relating to or associated with lakes, eg deposits from previous presence of lakes
52
Leaf Fall
Period when leaves die and fall from the vine in autumn
53
Lees
Dead Yeast Cells
54
Lees Ageing
## Footnote
* Maturazzione Suí Lieviti*
* Sulle Fecce*
Letting wine rest on dead yeast cells after fermentation
55
Lieviti
Yeast
56
Liquoroso
A Fortified wine
57
Madre
Thick deposit of wine soaked lees left in Vin Santo barrels to initiate fermentation.
Quality of Vin Santo is dependent on quality of Madre.
Adds complexity to the wines
58
Maestrale
Italian name for Mistral, the cold, NW wind that blows across Northern Mediterranean
59
Malolactic Fermentation
The conversion of malic acid to lactic acid through the action of bacteria
60
Menzioni Geografische Aggiuntive (MGA)
List of officially delimited vineyard areas allowed to appear on labels in certain appellations
61
Metamorphic Rock
Rocks that have been changed over a long period of time by intense pressure and heat
62
Metodo Classico
Traditional Method of sparkling wine production
63
Mezzadria
Share-cropping system whereby the landowner allows a farmer to cultivate his land in exchange for a portion of the crop
64
Millesimato
Vintage
65
Muffato
Sweet wine made with grapes affected by Noble Rot
66
Mosto
Unfermented grape juice
67
Mosto Concentrato Retificato (MCR)
Rectified concentrated grape must
68
Mosto Cotto
Cooked grape must
69
Muffa Noble
Noble Rot
70
Novello
A wine released shortly after it is made (eg Beaujolais Nouveau)
By law, must include 40% of wine made via carbonic maceration or semi-carbonic.
Some appellations require higher %
71
Orange Wine
White wines made with red winemaking techniques (eg extended skin contact)
72
Orogenesis
Formation of mountains
73
Passito
Wine made from semi-dried grapes
74
Pergola
Traditional high-training system where the vine grows overhead on supporting structure
75
Pergola Abruzzese
A variant of the tendome traditional to Abruzzo
76
Pergola Trentina
Traditional overhead training system of Trentino and Alto Adige
77
Pergola Veronese
Traditional overhead training of Veneto
78
Phylloxera
North American louse that fees on the roots of grapevines
79
Porphyry
Dark red or purple igeneous rock with embedded feldspar or quartz crystals; a volcanic soil
80
**Oidium**
Powdery Mildew
North American fungal disease
“All green parts of the vine are attacked and the infection is very visible. A fine, translucent, cobweb-like growth spreads around the spot where the fungus first penetrates. After one to two weeks, grey-white ash-like spores are produced on short, upright stalks. The infection looks powdery, leading to the common name. ”
“If bunches are infected before flowering, then fruit set and yield may be considerably reduced and berry”
“Yield can be further reduced if berries are infected before they reach full size.”
81
Pulcianella
Straw-covered bottle similar to Chianti fiasco, but a little more oblate in shape from Orvieto
82
Pyroclastic
Material or rock formed by the accumulation of volcanic rock fragments scattered by volcanic explosions (ef tuff, ash & lapili)
83
Travaso
Racking
The process of separating wine from solid particles (eg yeast) by removing the wine from the vessel
84
Residual Sugar
Sugar not consumed by yeast and remains with the finished wine
85
Riserva
A wine that went through an extended period of ageing before released compared to the non-*riserva* version. A *riserva* wine may also have stricter production requirements
86
Risorgimento
Italy's unification movement
87
Rosato
Rosé wine
88
Rosso
Red wine
89
Salasso
Italian for saignée or bleeding the tank, a technique used for rosé
90
Scelto
Translates to "selected"
91
Secco
Dry wine (max 4% or 4 g/L of residual sugar)
92
Spumante
Fully sparkling wine
93
Stenditoio
Delimited and well-ventilated area where grapes are dried in the sun
94
Superiore
A wine with higher minimum actual alcohol content compared to a non-*superiore* version (0.5% - 1%)
Have stricter production criteria eg lower maximum yield, longer ageing.
95
Sylvoz
High-training system
“developed by the Italian grower Carlo Sylvoz in which canes of up to, say, ten buds in length are tied to a wire below a high cordon. ”
“The Sylvoz system is suited to vines of high vigour, where high yields are acceptable, and where it is necessary to minimize pruning labour ”
96
Talento
Label term meant to indicate a sparkling wine made in the traditional method
97
Tendone
High training system that forms a "tent" with the canopy allowing grapes to grow underneath it
98
Terra Rossa
Reddish soil rich in iron-oxide
99
Tonneaux
Wooden vessel holding 500L
100
Tufo
## Footnote
*Tuff*
Soft, porous volcanic rock formed by ejected volcanic material and ash that solidified and cemented over time. It is not related to limestone tufa or tuffeau
101
Vendemmia
Harvest or vintage
102
Vendemmia Tardiva
Late harvest. Wines can be sweet or dry
103
Vermouth
Fortified wine flavored with herbs and spices, commonly drunk as an apertig or used in cocktails
104
Vigna
A single vineyard.
Can only be applied if the grapes come from the vineyard with stricter criteria than DOC or DOCG
105
Vin Santo
Traditional Tuscan dessert wine made from air-dried grapes. Translates to **Holy Wine** and produced in other regions
106
Vinacce
## Footnote
*Pomace*
Leftover, unpressed skins and lees
107
Vino da Meditazzione
Meditation wine
108
Vino da Taglio
Bulk wine specifically produced to be used as a blending component to boost the color, body, and alcohol of weaker wines
109
Vinsantaia
A non-temperature controlled storage room or loft where Vin Santo ***caratelli*** are stored
110
Vivace
A lively (light fizzy) wine
111
Zonazzione
Process of collecting and recording data on soil, climate, topography, altitude, humidity, rainfall, sunlight on how these influence the growth of vines. The data verifies the quality potential of specific grape varieties within the study area
112
Podre
**Farm**
113
Poggio
**Knoll**
114
Castello
**Castle**
115
Fattoria
**Farm**
