Glossary

Abboccato

In still wine, "Abboccato" refers to the category above "dry" and below "medium sweet". The residual sugar content must not exceed 12 grams per litre, or 18 grams if the total acidity, expressed as tartaric acid, is no more than 10 grams per litre lower than the residual sugar content. In German, this corresponds to "halbtrocken".

In sparkling wine, however, "Abboccato" refers to 32 to 50 grams of residual sugar per litre and corresponds to "Demi-Sec" or "halbtrocken". The same term therefore denotes different sugar ranges depending on the type of wine – the relevant scale is always the decisive factor. – SUPERIORE.DE

→ See also Dosage · Residual Sugar

Acidity

Alongside tannins, acidity is the backbone of a wine. The three most important acids are tartaric acid, malic acid and citric acid; lactic acid only forms later in the cellar. Tartaric acid is the most stable and is found in significant quantities almost exclusively in grapes; it has a lively and direct flavour. Malic acid has a sharper, more angular character and is respired off during grape ripening – the riper the harvest, the higher the proportion of malic acid. Lactic acid has the mildest flavour and is produced from malic acid during malolactic fermentation.

Two key figures are often confused. Total acidity indicates the total amount of acid present; in Germany, this is calculated as tartaric acid in grams per litre; EU wine legislation requires a minimum of 3.5 grams. The pH value, on the other hand, measures the concentration of free hydrogen ions and ranges between approximately 3 and 4 in wine. The two are related but not interchangeable: potassium and calcium act as buffers in the wine, meaning that a wine with high acidity can still have a comparatively high pH value. The composition of the acids also plays a role. Total acidity is more indicative of the wine's perceived flavour, whilst the pH value is more relevant to microbiological stability and colour. – SUPERIORE.DE

→ See also Freshness · Juiciness

Aged

"Aged" describes a wine that has spent a considerable amount of time in a cask or bottle and whose evolution is noticeable. Unlike "evolved", which refers to the wine's condition in the glass, "aged" refers to the journey it has undertaken – to time, not to a specific assessment.

In the trade, the term also refers to vintages that have already spent part of their ageing period with the producer or retailer. It says nothing about quality: an aged wine may be approaching or at its peak, or it may even have passed it. – SUPERIORE.DE

Ageing potential

Ageing potential refers to a wine's ability to mature over the years without deteriorating. Four natural protective compounds play a key role: acidity, tannins, alcohol and residual sugar. Acidity keeps the pH level low, thereby slowing down oxidation and microbial activity; tannins act as antioxidants; whilst alcohol and sugar have a preservative effect. This is why even sweet wines with low alcohol content have an exceptionally long shelf life – in these cases, the sugar takes on the protective role.

The common saying "red wine is for ageing, white wine is for drinking young" does not tell the whole story: in white wine, acidity is almost the sole protective factor, and a white wine with high acidity can outlast many red wines. The potential is established in the vineyard through low yields, old vines and the timing of the harvest, and in the cellar through maceration time and oak ageing. Whether this potential is realised depends on the storage conditions: a constant temperature, darkness and sufficient humidity. Large bottles mature more slowly because the ratio of wine volume to oxygen exposure is more favourable. – SUPERIORE.DE

Aging

Ageing or maturation describes the cellar development of a wine after fermentation and before bottling. Depending on the wine, this phase may include racking, blending, lees contact, fining, stabilisation and filtration. Aroma, texture and structure continue to change during this period. Rather than a strict division between "reductive" and "oxidative" ageing, practical winemaking ranges from processes that are largely protected from oxygen to methods in which limited oxygen contact is deliberately permitted. Duration and intensity depend on grape variety, origin, intended style and the relevant production rules.

The vessel also influences development. Stainless steel is aromatically neutral and can be protected very effectively from oxygen. With concrete and clay, oxygen exchange and the effect on the wine depend on the material, construction and any lining. Wood can additionally release aroma and tannin compounds and permits slow oxygen exchange; in barriques, the toasting of the staves also affects the aromas transferred to the wine. Large casks generally have a more restrained impact because of the lower ratio of wood surface to wine volume. Ageing on fine lees can further modify texture and palate weight. – SUPERIORE.DE

Aglianico del Taburno DOCG

Aglianico del Taburno DOCG is a Campanian appellation for red and rosé wines from the Sannio area in the province of Benevento. Recognised as a DOC in 1986, it was elevated to DOCG status by Ministerial Decree of 30 September 2011. It requires a minimum of 85 per cent Aglianico from the hillsides surrounding the Taburno massif, predominantly at altitudes between 200 and 650 metres.

The appellation comprises three types: Rosso, Rosato and Rosso Riserva. The Rosso is aged for at least two years, the Riserva for three years, with a minimum alcohol content of 13 per cent by volume, including twelve months in wood and six months in the bottle. Compared to Aglianico del Vulture, Taburno is often somewhat more approachable and fresher, without losing the variety's typical firmness and tannic structure. Everything you need to know about Aglianico wines. – SUPERIORE.DE

Aglianico del Vulture Superiore DOCG

Aglianico del Vulture Superiore is the highest classification for red wine from Basilicata; it was elevated to DOCG status in 2010 and is produced from 100 per cent Aglianico on the slopes of Monte Vulture. The extinct volcano shapes everything: the vines grow in soils of lava, tuff and volcanic ash, at altitudes between 200 and 700 metres, where cool nights preserve acidity and aromatic structure. The area comprises fifteen municipalities in the north of the province of Potenza, including Rionero, Barile and Venosa. Both types of DOCG require a minimum alcohol content of 13.5% vol: the Superiore is aged for a total of three years, comprising twelve months in wood and twelve months in the bottle; the Riserva for a total of five years, comprising twenty-four months in wood and twelve in the bottle.

A defining characteristic is the interplay of power and freshness: a deep garnet-red wine with a firm tannic structure and lively acidity, characterised by the smoky, mineral notes imparted by the volcanic soils. The range extends from the more approachable Superiore to the rigorously structured Riserva, which matures for over two decades, developing spicy, earthy tertiary aromas in the process. Here, the Aglianico grape reveals its most structured and long-lived character. Everything you need to know about Aglianico wines. – SUPERIORE.DE

Alcohol Content

The alcohol content indicates the proportion of pure alcohol by volume, expressed as a percentage (% vol). It is produced during fermentation, when yeasts convert the sugar in the grape must into alcohol and carbon dioxide. How much of this ends up in the finished wine depends not only on the ripeness of the grapes, but also on whether fermentation is allowed to run its full course: if it is interrupted, sugar remains in the wine and the alcohol content remains low – as is the case with Moscato d'Asti, which remains well below the levels found in dry wines.

Minimum levels are set by EU wine legislation and the individual disciplinary regulations; these vary considerably depending on the wine category and appellation. From a sensory perspective, alcohol acts primarily as a carrier: a large proportion of the aromatic compounds are soluble in alcohol and only become perceptible as a result – this explains why the aromatic profile changes when alcohol is removed from a wine. It also contributes to body and viscosity and enhances the impression of sweetness and warmth; in high concentrations, it can have a burning sensation and mask fruit and acidity. The figure stated on the label may generally deviate from the measured value by up to 0.5% vol. – SUPERIORE.DE

Alcoholic Fermentation

→ See Fermentation

Alta Langa DOCG

The Alta Langa DOCG is the Piedmontese designation for Metodo Classico sparkling wines made from Chardonnay and Pinot Nero. Elevated to DOCG status by Ministerial Decree of 21 February 2011 (previously a DOC since 2002), it encompasses hilly areas in the provinces of Cuneo, Asti and Alessandria at altitudes above 250 metres. The blend must consist of 90 to 100 per cent Pinot Noir and/or Chardonnay; the remaining up to 10 per cent may come from other non-aromatic grape varieties from the region.

The production regulations require a minimum ageing period of 30 months on the lees, and 36 months for the Riserva; every bottle must be a vintage wine. The Spumante Bianco and Spumante Rosato styles are produced as Brut, Extra Brut or Pas Dosé. This establishes Alta Langa as a Piedmontese Metodo Classico category alongside Franciacorta in Lombardy and Trento in Trentino. Everything you need to know about sparkling wines. – SUPERIORE.DE

Alto Adige DOC

Alto Adige DOC is the main appellation of the Province of Bolzano in the far north of Italy, also referred to as "South Tyrol" or "South Tyrolean" in the production regulations. It encompasses numerous single-varietal white and red wines, as well as blends without a specified variety, and accounts for the vast majority of local wine production. Over twenty grape varieties are permitted, including Chardonnay, Pinot Bianco, Gewürztraminer, Lagrein and Vernatsch.

Within the appellation, there are six sub-zones: Bozner Leiten, Eisacktaler, Meraner Hügel, St. Magdalener, Terlaner and Vinschgau. Since the 2024 harvest, more precise Unità Geografiche Aggiuntive (UGA) have also been designated. The vineyards are situated at altitudes ranging from 200 to around 1,000 metres; this wide range of altitudes in the Alps explains the stylistic diversity, from fresh, aromatic white wines to deep-coloured, full-bodied Lagreins. Everything you need to know about South Tyrolean wines. – SUPERIORE.DE

Amabile

In still wine, "Amabile" refers to the category above "abboccato": the residual sugar content is above the limit permitted for medium-dry wines and no more than 45 grams per litre. In German, this corresponds to "lieblich". For sparkling wine, however, separate designations on the dosage scale apply.

On Italian labels, "Amabile" is mainly found where a noticeable, but not pronounced, residual sweetness is part of the style, as in certain Lambrusco wines. The term describes an analytical sugar range rather than a fixed sensory effect. – SUPERIORE.DE

Amaro

Amaro refers to the Italian family of herbal bitters, traditionally drunk as a digestif after a meal. By law, an Amaro must have a minimum alcohol content of 15% vol; the range extends from 21% (Averna) to over 40% (Fernet Branca). The recipes combine alcohol with infusions of herbs, roots, bark, berries, citrus peel and spices, often in secret blends. Their origins lie in the monastic laboratories of the Middle Ages, where monks used them as herbal elixirs; their commercial heyday came in the 19th century, when chemists and middle-class families transferred the recipes to small-scale production facilities.

Iconic examples include Fernet Branca from Milan (1845, 27 botanicals), Amaro Averna from Caltanissetta (1868, a recipe devised by a Benedictine monk), Amaro Montenegro from Bologna (1885, 40 herbs from four continents), Amaro Lucano from Basilicata (1894), Amaro Braulio from Valtellina (Alpine, with gentian and juniper) and Vecchio Amaro del Capo from Calabria. Stylistically, the spectrum ranges from Alpine and herbally bitter through to fruity-Mediterranean and the pungent Fernet-style varieties, complemented by speciality types such as Rabarbaro and Chinato. After a period on the fringes, Amaro has been experiencing a renaissance in international cocktail culture since the 2010s. Everything you need to know about liqueurs. – SUPERIORE.DE

Amphora

The amphora is the oldest vessel used in winemaking and was also used for transport in ancient times. As fired clay is not watertight, it was lined on the inside – in the Mediterranean region with pine resin, which gave the wine a distinctive flavour. The Georgian qvevri, still in use today, is coated with beeswax and buried completely in the ground; the earth keeps the fermentation temperature constant. In modern cellars, amphorae are usually placed on racks rather than buried in the ground. Their appeal lies in their porosity: like wood, clay allows oxygen to pass through and enables slow maturation, but imparts neither tannins nor aroma. They are frequently used for white wines fermented on the skins, which are marketed as "orange wine".

Partial ageing is now also widespread: a smaller proportion of the wine matures in the amphora, whilst the larger proportion matures in wood, before the two are blended together. In Tuscany, several producers work in this way, in some cases starting as early as the fermentation stage – the wine retains the clear fruitiness imparted by the clay vessel whilst simultaneously gaining the structure of oak ageing. – SUPERIORE.DE

Appassimento

In Italian winemaking, appassimento refers to the controlled drying or withering of ripe grapes, typically after harvest. As water is lost, sugars, acids, extract and aroma compounds become concentrated while complex chemical changes also take place within the berries. Traditionally, grapes are dried on racks, mats or in well-ventilated rooms; modern facilities can control temperature and humidity. Depending on origin, grape variety and the intended wine, the process may last from a few weeks to several months. Related methods can begin concentrating the berries through extended ripening or partial drying on the vine.

Appassimento shapes numerous Italian wine styles, including Amarone and Recioto della Valpolicella, Sforzato di Valtellina and various Passito wines. Under the regular production rules for Amarone della Valpolicella, vinification normally may not begin before 1 December; in particular climatic conditions, however, the region may authorise an earlier date. The key is therefore not a fixed drying period but the controlled concentration of healthy grapes until they reach the condition required for the particular wine. – SUPERIORE.DE

Asolo Prosecco DOCG

The Asolo Prosecco DOCG is a Venetian appellation for sparkling wines made from the Glera grape, covering the Colli Asolani and Montello regions in the province of Treviso. Elevated to DOCG status by Ministerial Decree of 17 July 2009, it was originally known as "Colli Asolani-Prosecco" or "Asolo-Prosecco"; following a subsequent amendment, "Asolo Prosecco" has become the primary name. The blend must consist of at least 85 per cent Glera, supplemented by up to 15 per cent Bianchetta Trevigiana, Perera, Verdiso or Glera Lunga.

The vineyards are situated on hillsides at altitudes between 100 and 500 metres. The styles produced are Tranquillo, Frizzante and Spumante Superiore, with sweetness levels ranging from Brut Nature to Demi-Sec; the second fermentation usually takes place using the Metodo Martinotti in autoclaves. The Disciplinare also recognises the designation "Sui Lieviti" for Spumante Superiore: here, fermentation takes place in the bottle; the wine remains on the lees without disgorgement and is marketed as Brut Nature. As a DOCG, Asolo Prosecco is subject to stricter origin and quality requirements than the broader Prosecco DOC. Everything you need to know about Prosecco wines. – SUPERIORE.DE

Asti Spumante DOCG

Asti Spumante is the white sparkling wine category within the Asti DOCG designation in southern Piedmont, which has held DOCG status since 1993. It is made from the Moscato Bianco grape (at least 97 per cent), grown on hillsides in the provinces of Alessandria, Asti and Cuneo. The wine is fermented in an autoclave using the Metodo Martinotti; bottle fermentation is also permitted for Asti Spumante Metodo Classico.

The sweetness spectrum now ranges from Dolce and Demi Sec through Secco/Dry and Extra Dry to Brut, Extra Brut, Brut Nature and Pas Dosé; the inclusion of the dry categories stems from an amendment to the Disciplinare. Two sub-zones specify the origin: Santa Vittoria d'Alba and Strevi. A characteristic feature is the aroma of the Moscato grape combined with fresh acidity and moderate actual alcohol content (at least 6% vol). Everything you need to know about Moscato wines. – SUPERIORE.DE

Astringency

Astringency refers to the tightening, drying sensation in the mouth – not a taste in the strict sense, but a tactile sensation. It arises when tannins from skins, seeds, stems or wooden barrels bind with the proteins in saliva, reducing its lubricating properties. The tongue feels rough, the palate as though stripped bare, often with a furry aftertaste at the bases of the teeth.

In wine, astringency is neither a fault nor a virtue, but a question of quantity and maturity. Fine-grained tannins from fully ripe grapes impart structure and ageing potential; unripe or coarsely extracted tannins come across as harsh and bitter. Over the years, tannins aggregate to form larger molecules and are partially deposited as sediment – which is why tannin-rich red wines become more accessible as they age in the bottle. – SUPERIORE.DE

→ See also Tannin

Austere

"Austere" describes a wine in which the acidity and tannins come to the fore without being balanced by fruit or smoothness – the impression is harsh and rather unapproachable.

This is usually a temporary state rather than a permanent characteristic: young wines made from tannin-rich grape varieties such as Nebbiolo or Sagrantino often come across as austere and only open up after several years, once some of the tannins have mellowed. Allowing the wine to breathe in a glass or a decanter can also soften this impression in the short term. – SUPERIORE.DE

Autolysis

Autolysis refers to the breakdown of dead yeast cells by their own enzymes. It begins a few weeks after fermentation has finished, when the yeasts are no longer active, and continues for weeks or even months. The cell walls become permeable, their structure breaks down, and the cell contents are released into the wine: mannoproteins, glucans, amino acids and enzymes.

Mannoproteins are the most effective fraction – compounds consisting of protein and polysaccharides from the yeast cell wall. They bind bitter tannins, influence the mouthfeel and prevent the precipitation of tartar and protein-induced cloudiness. Sensory notes of brioche, nuts and yeast-based pastries emerge, along with a creamy impression – most pronounced in sparkling wines that remain on the lees for a long time after bottle fermentation. The duration, temperature and yeast strain determine the intensity of the effect. – SUPERIORE.DE

→ See also On the Lees · Bâtonnage