Glossary

Backbone

"Backbone" refers to the supporting role played by acidity in wine, not to its quantity. What is meant is that it provides a framework for the other components: fruit, alcohol and residual sweetness are organised around it, and without this structure, a wine appears broad and lacking in definition.

Unlike the measurement of total acidity, it is not a numerical value but an assessment of the balance. A wine with high acidity cannot have a framework if the acidity stands out in isolation; a wine with moderate acidity can have one if the acidity provides balanced support. – SUPERIORE.DE

→ See also Acidity · Structure · Balance

Bagnoli Friularo DOCG

The Bagnoli Friularo DOCG – officially "Bagnoli Friularo" or "Friularo di Bagnoli" – is a Venetian appellation from the province of Padua, which emerged from the pre-existing Bagnoli DOC by Ministerial Decree of 8 November 2011. It is based on the indigenous Raboso Piave grape variety (at least 90 per cent); the production area comprises fourteen municipalities in the Conselvano region south of Padua, with the designation "Classico" reserved for the municipality of Bagnoli di Sopra.

The appellation comprises several categories: the standard wine, Riserva, Vendemmia Tardiva and Passito, each also available as "Classico". The standard wine is aged for at least twelve months, whilst the Riserva is aged for 24 months, at least twelve of which are spent in wood. The Raboso grape is characterised by pronounced acidity and a firm tannic structure, which give the wines good ageing potential. Everything you need to know about Veneto wines. – SUPERIORE.DE

Balance

Balance describes the interplay between the fundamental components of a wine – acidity, tannins, alcohol, residual sugar and fruit. A wine is considered balanced when none of these components stands out, but rather they all complement one another. The term says nothing about intensity: a light white wine can be just as balanced as a concentrated red wine, and a very powerful wine can seem unbalanced if, for example, the alcohol overpowers the acidity.

Balance is not a fixed state, but changes over time. Young wines with high levels of tannins or acidity may initially seem harsh and only come together after several years; conversely, wines with low acidity lose their balance as soon as the fruitiness begins to fade. The assessment therefore always depends on the timing of the tasting. – SUPERIORE.DE

Balsamic

"Balsamic" refers to resinous, aromatic notes reminiscent of eucalyptus, mint, pine resin or medicinal herbs. These are frequently found in full-bodied red wines from warm regions, such as Amarone or wines from southern Italy, and often become more pronounced with bottle ageing.

Balsamic notes have a cooling effect and provide a counterpoint to ripe, dark fruit – this is usually noted positively in tastings. – SUPERIORE.DE

Barbera d'Alba DOC

Barbera d'Alba DOC is a Piedmontese appellation from the province of Cuneo, recognised in 1970. It encompasses the hilly terrain of the Langhe and parts of the Roero, where Barbera (at least 85 per cent) is blended with up to 15 per cent Nebbiolo. The growing area partly overlaps with the Barolo and Barbaresco regions, meaning that Barbera d'Alba is often produced by winemakers who also make Nebbiolo cru wines. Vinification and ageing must take place in the provinces of Cuneo, Asti or Turin.

The appellation recognises the classifications Barbera d'Alba and Barbera d'Alba Superiore, the latter requiring a minimum alcohol content of 12.5% vol and twelve months' ageing, four of which must be in wood. The production regulations permit the addition of "Vigna" for single-vineyard wines, as well as the "Castellinaldo" sub-zone, which has stricter requirements. Stylistically, the range extends from a youthful, fruity base wine to a wood-influenced Superiore, often with lively acidity and soft tannins. Everything you need to know about Barbera wines. – SUPERIORE.DE

Barbera d'Asti DOCG

Barbera d'Asti DOCG extends across the hills of Astigiano and Monferrato in southern Piedmont. Recognised as a DOC in 1970 and promoted to DOCG in 2008, it is based on at least 90% Barbera; up to 10% of other non-aromatic red grape varieties are permitted. The denomination includes the basic type and Barbera d'Asti Superiore, which must mature for at least 14 months, including 6 months in wood. The Tinella and Colli Astiani subzones require longer ageing of at least 24 months, including 6 months in wood and 6 months in bottle. The former Nizza subzone has been a separate Nizza DOCG since the 2014 vintage.

Barbera d'Asti is characterised by the generous fruit and lively, supporting acidity of the Barbera grape. Styles range from juicy, early-drinking wines to more structured, longer-aged Superiore versions, in which oak can accompany the wine without masking its characteristic freshness. Everything you need to know about Barbera wines. – SUPERIORE.DE

Barbera del Monferrato Superiore DOCG

Barbera del Monferrato Superiore DOCG is a Piedmontese appellation that was established in 2008 as a separate category from the base classification of Barbera del Monferrato DOC (1970). It covers the hilly areas of Monferrato in the provinces of Asti and Alessandria and requires a minimum of 85 per cent Barbera, supplemented by up to 15 per cent Freisa, Grignolino and/or Dolcetto. The growing area partially overlaps with that of Barbera d'Asti DOCG; the vineyards are situated at altitudes of between 150 and 400 metres.

The production regulations stipulate a minimum ageing period of 14 months, of which at least 6 must be spent in wooden barrels, as well as a minimum alcohol content of 13% vol. Typical characteristics of Barbera from Monferrato include an intense ruby red colour with garnet-red highlights as it ages, lively acidity and a soft tannin structure that becomes more structured with ageing in wood. Compared to Barbera d'Asti DOCG, Barbera del Monferrato Superiore is often somewhat more powerful and dense, as it is produced from riper grapes and subject to stricter regulations. Everything you need to know about Barbera wines. – SUPERIORE.DE

Bardolino Superiore DOCG

Bardolino Superiore is the highest-quality category of Bardolino and has held DOCG status since 2001. It comes from the hills on the eastern shore of Lake Garda in the province of Verona, where the mild lakeside climate and the glacial moraine soils ensure good ripeness whilst preserving freshness. The wine is based on the Veronese blend, consisting mainly of Corvina, along with Rondinella and a small amount of Molinara – the same family of grape varieties used to produce Valpolicella and Amarone. Recognised as a DOC as early as 1968, the Superiore DOCG requires at least one year's ageing and significantly lower yields; the "Classico" designation is reserved for the historic core area around the town of Bardolino.

It is characterised by a light, ruby-red wine with an elegant, medium body, whose appeal lies in the balance between red fruit, subtle spice and lively, juicy freshness. Unlike the heavy reds of the south, Bardolino Superiore focuses on drinkability and finesse: more structured and long-lasting than the standard Bardolino, but at its best in its fruit-driven youth. As such, it embodies the light-footed, convivial side of Venetian red wine culture. Everything you need to know about Veneto wines. – SUPERIORE.DE

Barrel

The barrel is more than just a container: it regulates the supply of oxygen and releases substances into the wine. A small amount of oxygen constantly seeps in through the pores and joints, causing the tannins to polymerise and making the wine smoother without oxidising it. At the same time, the wine extracts aromas and tannins from the wood.

The extent of this process depends on the surface-to-volume ratio: a small cask has more contact with the wood per litre and has a more pronounced effect than a large one. For the same reason, the influence diminishes with each refilling – after around three to four fillings, the wood releases hardly any aroma and serves primarily to allow a slow supply of oxygen. The standard sizes range from the 225-litre barrique, through the tonneau, to the large barrels of the Italian tradition, which hold several thousand litres. – SUPERIORE.DE

→ See also Toasting · Oak · Tonneau · Large Barrel

Barrique

In wine production, a barrique is a small wooden cask; the classic Bordeaux format holds around 225 litres, while the traditional Burgundian pièce is about 228 litres. Its small volume creates a large wood-contact surface in relation to the amount of wine. Oak is used most commonly, and the origin and species of the oak, seasoning of the wood, cooperage and level of toasting all influence the compounds released into the wine. French and American oak can therefore contribute different accents, from spice and vanilla to sweeter coconut-like notes. Slavonian oak, by contrast, is particularly associated in Italian winemaking with larger traditional casks and should not be equated with the barrique format.

During cooperage, the staves are heated over fire and toasted to different degrees depending on the intended style. New barrels release the greatest amount of oak aroma and tannin; their direct influence decreases with each subsequent use. At the same time, a barrel allows slow oxygen exchange, which accompanies chemical and sensory changes during maturation. What matters is therefore not simply the use of a barrique, but its size, the wood, toast level, proportion of new barrels and length of ageing. – SUPERIORE.DE

Bâtonnage

Bâtonnage refers to the regular stirring of the yeast sediment during ageing – originally carried out with a rod, but nowadays usually with a stirrer or by rolling the cask.

The purpose is to accelerate autolysis: the settled yeast is resuspended, contact with the wine increases, and more mannoproteins are released. The wine gains body and creaminess, the texture becomes denser, and acetaldehyde is broken down. However, there is a limit to this practice: if too many cells have already died, stirring can release hydrogen sulphide and cause "Böckser". – SUPERIORE.DE

→ See also Autolysis · On the Lees

Biodynamic Wine

Biodynamic wine is produced through biodynamic viticulture, which goes beyond the requirements of organic viticulture and is based on Rudolf Steiner's anthroposophical principles from 1924. The vineyard is regarded as a living organism within the context of the estate, the soil and cosmic rhythms. In addition to the EU organic regulations, biodynamic preparations are used, primarily horn manure and horn silica, supplemented by compost preparations made from herbs. Moon phases and planetary constellations can play a role in the planning of work, particularly in the vineyard.

Certification is carried out by private associations with stricter standards than the EU organic label, foremost among them Demeter, Biodyvin and respekt-BIODYN. Elisabetta Foradori in Trentino, Manincor in South Tyrol, Josko Gravner in Collio and Arianna Occhipinti in Vittoria are regarded as Italian pioneers. Everything you need to know about organic wines. – SUPERIORE.DE

Blanc de Blancs

Blanc de Blancs refers to a sparkling wine produced exclusively from white grape varieties. In Champagne, this usually means Chardonnay; producers in Italy also use the term, for example for sparkling wines made from Chardonnay in Franciacorta, Trentino or Oltrepò Pavese.

The term initially refers only to the colour of the grape varieties used, not to a prescribed style. Blanc de Blancs can be very light and crisp, but depending on its origin, ripeness and ageing, it can also be considerably more full-bodied. – SUPERIORE.DE

Blanc de Noirs

Blanc de Noirs refers to a white sparkling wine made from red grape varieties. This is achieved by rapidly separating the pale juice from the pigment-rich grape skins, usually through direct and gentle pressing.

In Champagne, Pinot Noir and Meunier are the classic base varieties; in Italy, Pinot Nero is primarily used for this purpose. The term describes the origin of the juice, not necessarily the style: Blanc de Noirs can appear more full-bodied than Blanc de Blancs, though this is not always the case. Everything you need to know about sparkling wines. – SUPERIORE.DE

Bleeding (Saignée)

Here, "bleeding (saignée)" refers to drawing off the juice that runs freely from the crushed grapes without pressure. It flows out solely under the weight of the grapes and is considered the finest part: low in sediment, low in tannins, and with a clear fruit flavour.

In white wine production, it is collected separately and is often aged on its own. For rosé, this same process can constitute the method itself: if, after a short settling period, part of the free-run juice is drawn off from the red wine mash, this produces a rosé, whilst the remainder remains more concentrated – the saignée method. – SUPERIORE.DE

Blend

"Verschnitt" is the German term for blending a wine from several batches – from different grape varieties, vineyard sites or vintages. Technically, it is a neutral term; in everyday German, however, it carries connotations of adulteration, which is why "cuvée" has largely become the accepted term. In the Romance-speaking wine-producing countries, the same practice – known as "assemblage", "uvaggio" or "coupage" – is regarded as the artisanal core of winemaking, not as a stopgap measure.

Blending takes place on three levels. In the vineyard, where different varieties are planted in mixed rows and harvested together – the "gemischter Satz", from which the Italian term "uvaggio" derives. In South Tyrol, some of these historic vineyards with vines over a hundred years old have been preserved and are now being vinified independently once again. Added to this is blending in the fermentation vessel, when the varieties are fermented together, and in the cellar, when wines that have been vinified separately are later combined. The aims are to balance acidity, colour and structure, as well as to achieve a consistent style across vintages. EU wine legislation permits up to 15 per cent of other grape varieties without the need for declaration when a specific variety is indicated; the regulations of individual appellations are often stricter and stipulate minimum proportions – for Brunello di Montalcino, for example, pure Sangiovese. – SUPERIORE.DE

→ See also Cuvée

Body

Body describes the perceived weight of a wine on the palate – a textural sensation, not a flavour. It is commonly attributed solely to alcohol, but in fact several components contribute to it: alcohol increases viscosity, as does glycerine, which the yeasts produce from a small proportion of the sugar during fermentation. Added to this are extract compounds, residual sugar and, in red wines, mature tannins. Acidity acts as a counterbalance and makes a wine appear lighter.

This is why a wine rich in extract with moderate alcohol content can appear fuller-bodied than a high-alcohol wine with high acidity. The conditions for this are created in the vineyard through low yields and physiological ripeness, and in the cellar through extended yeast ageing, during which mannoproteins are released from the yeast cells, making the texture creamier. – SUPERIORE.DE

→ See also Structure

Bolgheri DOC

Bolgheri DOC is a Tuscan appellation in the province of Livorno, whose production area comprises exclusively the municipality of Castagneto Carducci. Recognised as a DOC in 1983, it initially produced only white and rosé wines; it was not until the 1994 amendment that the red wines now characteristic of Bolgheri were included in the Disciplinare. For the red and rosé wines, the production regulations permit free blends of Cabernet Sauvignon, Merlot and Cabernet Franc, supplemented by Syrah and Sangiovese, the latter up to 50% in each case.

In addition to Rosso, Rosso Superiore, Bianco and Rosato, the appellation includes the single-varietal wines Bolgheri Vermentino and Bolgheri Sauvignon (each with a minimum of 85%). The entire production process must take place within the municipality of Castagneto Carducci. A defining feature of the region is the interplay between its proximity to the sea and the Mediterranean-influenced vineyards of the Bolgheri amphitheatre, which lends the wines their characteristic freshness and structure. Everything you need to know about Bolgheri wines. – SUPERIORE.DE

Bolgheri Sassicaia DOC

The Bolgheri Sassicaia DOC is a Tuscan appellation in Castagneto Carducci, in the province of Livorno, which is effectively reserved for a single estate – Tenuta San Guido. The Bolgheri DOC was recognised in 1983, with the Sassicaia sub-zone defined by the 1994 amendment to the Disciplinare; in 2013, it was established as a separate appellation. The wine is based on Cabernet Sauvignon (at least 80 per cent), supplemented by up to 20 per cent of other red grape varieties authorised in Tuscany; the ageing period is 24 months, of which at least 18 must be spent in barriques.

From the 1970s onwards, Sassicaia, as the prototype of the "Super Tuscans", spearheaded Tuscany's repositioning in the international premium segment; its reputation was cemented in blind tastings in which the wine held its own against Grands Crus from the Bordeaux region. Stylistically, it combines the classic Bordeaux structure with Tuscan sunshine and maritime influence – dense yet elegant tannins and excellent ageing potential are among its defining characteristics. Everything you need to know about Bolgheri wines. – SUPERIORE.DE

Botrytis

Botrytis cinerea, grey mould, is an opportunistic pathogen that infects over two hundred plant species and produces two completely different outcomes in viticulture. Which of these occurs depends on the degree of ripeness and the weather conditions. If the fungus infects unripe berries and damp conditions persist, grey rot or soft rot develops: the berries lose their colour and aroma, and the harvest becomes unusable. This must be distinguished from sour rot, a separate form of damage involving yeasts, acetic acid bacteria and fruit flies. If, on the other hand, it infests fully ripe berries at a late stage, and damp nights alternate with dry, warm days, noble rot develops.

In both cases, the key factor is laccase, an enzyme produced by the fungus. It breaks down the red pigments, causing red wine to turn orange-brown, and leads to premature oxidation. Sulphurisation is of little help in this regard – even high doses do not inhibit it. Heat is effective, which is why thermovinification is used for affected grapes. – SUPERIORE.DE

→ See also Noble Rot · Thermovinification

Bottle Ageing

Bottle ageing refers to the changes that occur in wine after bottling. Two processes take place simultaneously. One does not require oxygen: alcohol and acids slowly react to form esters, which produce fruity notes. The other is a slow reaction involving the small amount of oxygen that remains dissolved in the wine during bottling and is subsequently introduced through the closure. In addition, further chemical reactions take place, giving rise to tertiary aromas of leather, tobacco and undergrowth.

The amount of oxygen that seeps in is measured by the closure's oxygen transmission rate, known in technical terms as OTR. With natural cork, oxygen penetrates primarily between the cork and the neck of the bottle, and the values vary greatly from cork to cork – hence the well-known differences between two bottles of the same vintage. Screw caps can be adjusted via the sealing insert to a defined permeability, which may be higher or lower depending on the design. Both extremes come at a cost: too much oxygen causes a wine to age prematurely, whilst too little increases the risk of reductive notes developing in the bottle. – SUPERIORE.DE

Brachetto d'Acqui DOCG

Brachetto d'Acqui DOCG – also known as "Acqui DOCG" – is a Piedmontese appellation from the provinces of Asti and Alessandria, which was elevated to DOCG status in 1996. It is based on the indigenous Brachetto grape variety (at least 97 per cent), supplemented by up to 3 per cent of other grape varieties authorised in Piedmont. The Disciplinare recognises three types: still red wine (also known as "tappo raso"), spumante with its characteristic mushroom-shaped cork, and passito made from dried grapes.

The spumante is usually produced using the Martinotti method in a pressure vessel, which preserves the aromatic freshness of the Brachetto grape; the Classic method is also permitted. Brachetto is characterised by a ruby-red colour, a pronounced aroma of roses and red wild berries, and a sweet flavour with a restrained alcohol content. The Passito exhibits more concentrated fruit and higher alcohol levels. Everything you need to know about sparkling wines. – SUPERIORE.DE

Brunello di Montalcino DOCG

Brunello di Montalcino DOCG is one of Tuscany's most iconic wine appellations; it has been recognised as a DOC since 1966 and, since 1980, as one of the very first Italian DOCGs. It is produced exclusively in the municipality of Montalcino in the province of Siena and must consist of 100 per cent Sangiovese, which is traditionally known here as "Brunello". The maximum grape yield is 80 quintals per hectare; vinification and ageing must take place within the DOCG zone.

The Disciplinare stipulates a minimum of 24 months' ageing in oak barrels and four months in the bottle. The wine may only be released for sale from 1 January of the fifth year following the harvest. For the Riserva, six months' bottle ageing and an additional year's waiting period apply. Characteristic features include an intense ruby-red to garnet-red colour, a firm tannic structure and high ageing potential; the addition of "Vigna" is permitted under the Disciplinare. Everything you need to know about Brunello wines. – SUPERIORE.DE

Brut

Brut refers to sparkling wine with less than 12 grams of residual sugar per litre and is one of the most common designations on the dosage scale. The term is legally defined by its sugar content, not by a standardised taste profile.

At the lower end, "Brut" overlaps with "Extra Brut": a very dry sparkling wine may, analytically, fall into both categories; however, only one of the permitted designations is used on the label. A "Brut" with just a few grams of residual sugar may therefore taste significantly drier than one closer to the upper limit. Everything you need to know about sparkling wines. – SUPERIORE.DE

Bulk Wine

Bulk wine refers to wine that is not marketed as a finished bottled product but is transported, traded or served in larger containers. Today these include tanks, tank containers, road tankers and bag-in-box systems; historically, wooden casks and demijohns played a greater role. "Bulk wine" therefore primarily describes a form of transport and marketing, not a legal quality category. Depending on origin and the relevant production rules, wines of different categories may be moved in bulk, although some protected designations impose requirements concerning bottling or the place of bottling.

Bulk wine is traded between growers, wineries and bottlers as well as sold or served directly to consumers as open wine. In Italy the term vino sfuso is commonly used for loose wine; vino della casa, by contrast, means the house wine of a restaurant and is not necessarily the same thing as bulk wine. Historically, the sale of loose wine was economically important in many European wine regions before estate bottling became far more widespread. – SUPERIORE.DE