Glossary

Canelli DOCG

Canelli DOCG is a relatively new Piedmontese appellation, recognised at European level in 2023, which emerged from the former Canelli sub-zone of the Asti DOCG. It comprises 17 municipalities in the border region between Langhe and Monferrato in the provinces of Asti and Cuneo, at altitudes ranging from 150 to 600 metres. The wine is made exclusively from the Moscato Bianco grape; the production regulations recognise the categories Canelli Moscato and Canelli Moscato Riserva.

Hand-harvesting is mandatory and yields are strictly limited. Characteristic of the Moscato Bianco from the Canelli region are delicate aromatic notes of flowers, apricot and peach, accompanied by a typical fresh acidity. The new DOCG highlights the historical significance of the Canelli region for Italian sparkling wine culture: It was here, from the mid-19th century onwards, that the first major houses of Italian sparkling wine production emerged, whose underground vaulted cellars continue to shape the townscape to this day. Everything you need to know about Moscato wines. – SUPERIORE.DE

Cannellino di Frascati DOCG

Cannellino di Frascati DOCG is a Roman-Latium sweet wine appellation from the Castelli Romani on the northern slopes of the Colli Albani, which was elevated to DOCG status in 2011. It is made primarily from Malvasia bianca di Candia and/or Malvasia del Lazio (also known as Malvasia Puntinata), accounting for at least 70 per cent of the blend; this is supplemented by up to 30 per cent of Bellone, Bombino bianco, Greco bianco, Trebbiano toscano and Trebbiano giallo. The growing area encompasses the municipalities of Frascati, Grottaferrata and Monte Porzio Catone, as well as parts of Rome and Montecompatri.

The grapes are harvested late and, in some cases, left to dry on the vine; in favourable vintages, Botrytis cinerea – known as "Muffa Nobile" – develops, bringing an additional concentration of aromas. Characteristic features include an intense golden-yellow colour, an aromatic bouquet of honey, apricot and exotic fruit, and a sweet flavour with well-preserved acidity. Everything you need to know about dessert wines. – SUPERIORE.DE

Cannonau di Sardegna DOC

Cannonau di Sardegna DOC is a Sardinian appellation and the island's benchmark red wine, recognised since 1972. It is made primarily from the Cannonau grape (at least 85 per cent; at least 90 per cent for the Classico version), also known internationally as Grenache; the growing area covers the entire island. For the Classico version, only the provinces of Nuoro and Ogliastra are permitted. The Disciplinare recognises six categories: Rosso, Rosso Riserva, Rosato, Passito, Liquoroso and Classico.

Three sub-zones specify the origin: Oliena (or Nepente di Oliena), Capo Ferrato and Jerzu. The Riserva is aged for 24 months, at least six of which are spent in wooden barrels, and must have an alcohol content of at least 13% vol. Typical characteristics of the Cannonau grape include a ruby-red colour, a soft tannin structure and warm, Mediterranean aromas of red fruits, macchia herbs and Mediterranean spices. Everything you need to know about Cannonau wines. – SUPERIORE.DE

Caratello

The caratello is a small wooden cask, usually holding between 25 and 200 litres, with 100 litres being the most common. The name derives from the Medieval Latin "carratum", a cask used for transporting wine by cart. It is used primarily in Tuscany for Vin Santo and in Emilia for traditional balsamic vinegar. Unlike with barriques and large casks, pure oak is rarely used: chestnut, cherry, mulberry and juniper are used individually or in combination, with each type of wood making its own contribution.

The caratello is not kept in a cool cellar, but in the vinsantaia, often under the roof – and this is deliberate. The temperature fluctuations between summer and winter drive the fermentation process and then bring it to a standstill, year after year, throughout the prescribed maturation period. The cask is not topped up, but filled to only about two-thirds of its capacity and sealed tightly, in some cases even bricked up; the loss through evaporation concentrates the sugar and aromas. Added to the must is the "madre", a yeast culture from previous vintages, which is passed down from one Caratello to the next. – SUPERIORE.DE

Carbonic Maceration

Carbonic maceration (French: macération carbonique) is a winemaking process in which whole, ideally intact grapes are placed for several days in a closed vessel with a carbon-dioxide-rich atmosphere. Intracellular metabolism begins inside the intact berries and produces, among other compounds, a small amount of alcohol. After maceration, the grapes are crushed and pressed; the separated must then continues fermentation without the solid grape material. In so-called semi-carbonic maceration, part of the carbon dioxide is generated by the fermentation of crushed berries in the lower part of the vessel.

The method is intended to produce supple, fresh, less acid-driven red or rosé wines with pronounced fruit and comparatively gentle tannins. Depending on the grapes and execution, distinctive fruity and ester-like aromas can develop. The technique is especially well known from Beaujolais but is also used in many other regions. In Italy it is relevant to Vino Novello: legal rules require at least 40% of the wine to be obtained by fermentation with carbonic maceration of whole grapes; unless the relevant production rules specify a later date, Novello may be released from 30 October of the harvest year. – SUPERIORE.DE

Carignano del Sulcis DOC

Carignano del Sulcis DOC is a Sardinian wine appellation from the south-west of the island, recognised since 1977. It is based on the Carignano grape (at least 85 per cent), also known internationally as Carignan. The growing region comprises 17 municipalities in the historic Sulcis area, including the islands of Sant'Antioco and San Pietro, often on sandy soils that largely survived the phylloxera epidemic of the 19th century.

Six wine types are permitted: Rosso, Rosso Riserva, Rosso Superiore, Rosato, Novello and Passito. The Superiore is made from Alberello vines (a bush-trained training system), whilst the Riserva is aged for at least two years, including six months in the bottle. Carignano from Sulcis is characterised by a deep ruby-red colour, robust tannins and Mediterranean aromas with maritime undertones. Everything you need to know about Carignano wines. – SUPERIORE.DE

Carmignano DOCG

Carmignano is one of Tuscany's oldest and smallest red wine appellations, situated on the hills of Montalbano, west of Florence in the province of Prato. What makes it unique is its official Cabernet content: according to tradition, the Medici brought the variety from France to the area, where it is still known today as "uva francesca", which is why Carmignano is regarded as the forerunner of the Super Tuscans. As early as 1716, Grand Duke Cosimo III demarcated the area by edict, one of the earliest designations of origin in existence. The blend combines Sangiovese (at least 50 per cent) with Canaiolo and 10 to 20 per cent Cabernet Franc and/or Cabernet Sauvignon. Recognised as a DOC in 1975, Carmignano was elevated to DOCG status in 1990.

Sangiovese lends the wine freshness as well as its characteristic cherry and violet notes, whilst the Cabernet contributes structure, dark spice and ageing potential. It is traditionally aged in oak or chestnut barrels and is released onto the market in the second year at the earliest, with the Riserva not appearing until the third. Stylistically, the range extends from the approachable basic style to the dense, long-lived Riserva. Carmignano thus combines Tuscan tradition with international elegance that is unrivalled in the region. Everything you need to know about Tuscan wines. – SUPERIORE.DE

Cartizze

Cartizze is the historic sub-zone of the Conegliano Valdobbiadene Prosecco Superiore DOCG, situated within the municipality of Valdobbiadene, centred around San Pietro di Barbozza, Santo Stefano and Saccol. The area has been demarcated since 1969 and is one of the steepest sites in the appellation; the grapes for Superiore di Cartizze must be harvested by hand.

The grape varieties must comply with the DOCG requirements: at least 85 per cent Glera, supplemented by up to 15 per cent of authorised local varieties such as Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga. The name "Cartizze" refers to the origin, not a specific level of sweetness; the dosage is indicated using the general terms for sparkling wines. Everything you need to know about Prosecco wines. – SUPERIORE.DE

Casauria (Terre di Casauria) DOCG

The Casauria DOCG – officially "Casauria" or "Terre di Casauria" – is a relatively new appellation from the province of Pescara in Abruzzo, which was recognised at European level in 2025 and emerged from the former Casauria sub-zone of Montepulciano d'Abruzzo. It is the third DOCG in Abruzzo, following the Colline Teramane Montepulciano d'Abruzzo (2003) and the Terre Tollesi or Tullum (2019). It is based on the Montepulciano grape.

The growing region extends around the Abbey of San Clemente a Casauria in the central Pescara Valley, historically shaped by the monastic wine-growing culture of the Middle Ages. Its designation as an independent DOCG highlights the unique soil and climate characteristics of the Casauria area within the Montepulciano d'Abruzzo zone, which are defined by its altitude and proximity to the Apennines. The Montepulciano from Casauria is characterised by a deep ruby-red colour and a dense, structured profile with good ageing potential. Everything you need to know about Abruzzo wines. – SUPERIORE.DE

Castel del Monte Bombino Nero DOCG

The Castel del Monte Bombino Nero DOCG is a distinctive Apulian appellation: it is one of the few Italian DOCGs dedicated to rosé wines. Elevated to DOCG status in 2011, it was separated from the Castel del Monte DOC and honours one of Apulia's most important indigenous grape varieties, the Bombino Nero (at least 90 per cent). The growing region encompasses the Murgia Centrale area in the province of Barletta-Andria-Trani and, in part, the province of Bari, centred around the UNESCO World Heritage Site of Castel del Monte.

Despite its dark blue berries, Bombino Nero traditionally produces rosé wines because the grape variety develops relatively few pigments and tannins. Characteristic features include a cherry-red colour of medium intensity, an aromatic bouquet of strawberry and raspberry, and a balanced, fresh flavour with good body. The grape variety is traditionally grown on the limestone plateau of the Murgia. Everything you need to know about Apulian wines. – SUPERIORE.DE

Castel del Monte DOC

The Castel del Monte DOC is an Apulian wine appellation located in the province of Barletta-Andria-Trani and partly in the province of Bari, named after the Staufer castle of the same name built by Emperor Frederick II, a UNESCO World Heritage Site. The wine-growing region encompasses several municipalities in the Murgia Centrale area around Minervino Murge and Andria. Three independent DOCGs have been carved out of the base DOC: Castel del Monte Bombino Nero (2011), Castel del Monte Nero di Troia Riserva and Castel del Monte Rosso Riserva.

The classification includes single-varietal white wines (Chardonnay, Sauvignon, Bombino Bianco), blended white wines and single-varietal red wines (Nero di Troia, Aglianico, Cabernet), also available as rosé, with the "Riserva" designation for Aglianico and Cabernet. Characteristic features of the region are the limestone-rich highlands of the Murgia and a warm Mediterranean climate, which are reflected in the wines through ripe fruit and a pronounced body. Everything you need to know about Apulian wines. – SUPERIORE.DE

Castel del Monte Nero di Troia Riserva DOCG

In 2011, the Castel del Monte Nero di Troia Riserva DOCG was established as a separate designation within the Castel del Monte DOC – an Apulian red wine appellation based on the indigenous Nero di Troia grape. It is based on the indigenous Nero di Troia grape variety (also known as Uva di Troia), which must account for at least 90 per cent of the blend; this is supplemented by up to 10 per cent of other red grape varieties authorised in Apulia. The growing region comprises municipalities in the Murgia Centrale area in the provinces of Barletta-Andria-Trani and Bari, surrounding the UNESCO World Heritage Site of Castel del Monte.

The Disciplinare stipulates that the Riserva must be aged for at least 24 months, of which at least 12 months must be spent in wooden barrels and 6 months in the bottle; the ageing period begins on 1 November of the harvest year. Typical characteristics of Nero di Troia include a deep ruby-red colour with garnet-red hues as it ages, a firm tannic structure and a pronounced aroma of red fruits and spices. The Riserva often displays spicy, balsamic tertiary aromas resulting from barrel ageing. Everything you need to know about Apulian wines. – SUPERIORE.DE

Castel del Monte Rosso Riserva DOCG

Castel del Monte Rosso Riserva is one of Apulia's top-tier red wine appellations, named after the octagonal Staufer castle of Emperor Frederick II, which towers over the northern Alta Murgia. The growing region lies in the provinces of Barletta-Andria-Trani and Bari on limestone-rich hillside soils, where significant day-night temperature variations give the wines their freshness and aroma. The backbone of the blend is the indigenous Nero di Troia, which accounts for at least 65 per cent of the blend, complemented by other red varieties from the region. Established as a DOC in 1971, the Riserva was recognised as a separate DOCG in 2011, deliberately building on the region's long-standing tradition of long-ageing red wines.

The "Riserva" designation requires at least two years' ageing, including one year in wood. Nero di Troia defines the final product: a deep colour, firm, grainy tannins and dark, spicy fruit, which develops balsamic and earthy tertiary notes during bottle ageing. The result is a structured southern Italian wine designed for ageing, showcasing the cooler, higher-altitude side of Apulia, far removed from the cliché of a heavy, jammy "heat wine". Everything you need to know about Apulian wines. – SUPERIORE.DE

Castelli di Jesi Verdicchio Riserva DOCG

The Castelli di Jesi Verdicchio Riserva DOCG is one of the two Marche DOCGs for Verdicchio (alongside the Verdicchio di Matelica Riserva). Recognised in 2010 and separated from the Verdicchio dei Castelli di Jesi DOC, it requires a minimum of 85 per cent Verdicchio; the production area comprises 22 municipalities in the province of Ancona and 2 in the province of Macerata, historically named after the medieval castles surrounding the town of Jesi.

The Disciplinare stipulates a minimum ageing period of 18 months, of which at least 6 months must be spent in the bottle; the ageing period begins on 1 December of the vintage year. Characteristic of the Riserva are a deep golden-yellow colour, a complex bouquet of ripe yellow fruit, citrus and honey notes, and a creamy flavour with a long finish – characteristics that underline Verdicchio's reputation as one of Italy's longest-lived white wines. Everything you need to know about Verdicchio wines. – SUPERIORE.DE

Cerasuolo d'Abruzzo DOC

Cerasuolo d'Abruzzo DOC is an Abruzzo wine appellation, recognised as a separate DOC in 2010 – previously a sub-type of the Montepulciano d'Abruzzo DOC. It is made primarily from the Montepulciano grape (at least 85 per cent), supplemented by up to 15 per cent of other red grape varieties authorised in Abruzzo. The production area covers the provinces of Chieti, L'Aquila, Pescara and Teramo.

The name "Cerasuolo" refers to the wine's cherry-red colour, which is due to the highly pigmented Montepulciano grape, even with a short maceration period. Characteristic features include an intense cherry-red hue, an aromatic bouquet of red wild berries, orange peel and spices, and a dry, full-bodied flavour with lively acidity. Stylistically, this makes Cerasuolo closer to a light red wine than to a classic rosé. Everything you need to know about Abruzzo wines. – SUPERIORE.DE

Cerasuolo di Vittoria DOCG

Cerasuolo di Vittoria DOCG comes from south-eastern Sicily; its delimited production area covers parts of the provinces of Ragusa, Caltanissetta and Catania. The red wine is made from 50 to 70% Nero d'Avola and 30 to 50% Frappato. Nero d'Avola contributes body, colour and darker fruit, while Frappato adds fragrance, freshness and a lighter floral-fruity character. The name "Cerasuolo" refers to the wine's cherry-red colour. Recognised as a DOC in 1973, Cerasuolo di Vittoria was promoted to DOCG in 2005. Cerasuolo di Vittoria and Cerasuolo di Vittoria Classico share the same grape proportions and delimited production area, but the Classico may only be released later.

In the glass, Cerasuolo di Vittoria combines the fruit and structure of Nero d'Avola with the fragrant freshness of Frappato. The result is generally a medium-bodied red with lively acidity and fine tannins that can be approachable when young while gaining depth with age. The Classico version has additional time to develop because of its longer mandatory maturation. Everything you need to know about Sicilian wines. – SUPERIORE.DE

Cesanese del Piglio DOCG

Cesanese del Piglio DOCG – also officially known simply as "Piglio" – is Lazio's first DOCG, having been established in 2008 from the existing DOC (1973). It is made primarily from the indigenous red grape varieties Cesanese di Affile and/or Cesanese comune, accounting for at least 90 per cent of the blend, supplemented by up to 10 per cent of other red grape varieties authorised in Lazio. The growing area comprises five municipalities in the province of Frosinone (Piglio, Serrone, Acuto, Anagni and Paliano) on the hillsides of the Monti Ernici at altitudes between 200 and 600 metres.

The production regulations recognise two categories: the standard wine (at least 12% vol) and the Superiore (at least 13% vol). The "Superiore" may bear the designation "Riserva" if it is aged for at least 20 months, including 6 months in the bottle, and reaches an alcohol content of at least 14% vol. Characteristic features of Cesanese include a ruby-red colour with violet hues in the young wine, a smooth, full-bodied flavour with a slightly bitter finish, and an aromatic bouquet of red fruits. Cesanese di Affile is considered the more refined of the two biotypes. Everything you need to know about Lazio wines. – SUPERIORE.DE

Chianti Classico DOCG

Chianti Classico refers to the historic core area of the Chianti region in Tuscany, situated between Florence and Siena, whose boundaries date back to an edict issued by Cosimo III in 1716. The Consorzio, Italy's oldest wine consortium, was founded as early as 1924; its coat of arms, featuring the black rooster (Gallo Nero), has been a mandatory distinguishing mark on every bottle since 2005. The DOC designation followed in 1967, and the DOCG in 1996. The base grape variety is Sangiovese, accounting for 80 to 100 per cent, supplemented by other red varieties authorised for use in Tuscany. Unlike with standard Chianti, international grape varieties such as Cabernet and Merlot are permitted, but in limited quantities.

The appellation has three quality levels with progressively higher requirements: Annata, with a minimum of twelve months' ageing, as the entry-level category; Riserva, with 24 months' ageing (including three in the bottle); and, since 2014, the top category, Gran Selezione, with 30 months' ageing using exclusively estate-grown grapes. Approved by the Consorzio in 2021 and published by the Ministry in 2023, a site-classification system was introduced comprising the eleven UGA (Unità Geografiche Aggiuntive), which highlights the distinctive characteristics of individual zones such as Panzano, Lamole and Castellina; from the 2027 vintage onwards, Gran Selezione must also contain at least 90 per cent Sangiovese, with no international grape varieties. Stylistically, the DOCG thus ranges from the lively, fruity Annata to the structured, long-ageing Gran Selezione with a distinct terroir profile. Everything you need to know about Chianti wines and the top category, Chianti Classico Gran Selezione. – SUPERIORE.DE

Chianti Classico Gran Selezione DOCG

Chianti Classico Gran Selezione DOCG is the top category of the Chianti Classico DOCG, introduced in 2014; the grapes must come exclusively from the producer's own vineyards or from vineyards managed by the producer. The wine is produced from a careful selection of the producer's own grapes and is aged for at least 30 months, including 3 months in the bottle. Its analytical values and sensory assessment exceed those of the Riserva category.

From the 2027 vintage onwards, stricter rules will apply: Sangiovese must account for at least 90 per cent of the blend, with international varieties excluded; the remaining 10 per cent may only come from eight indigenous varieties. As the only Chianti Classico category, Gran Selezione is permitted to feature one of the eleven Unità Geografiche Aggiuntive (UGA) on the label. Everything you need to know about Chianti Classico Gran Selezione. – SUPERIORE.DE

Cirò Classico DOCG

Cirò Classico is Calabria's first DOCG, recognised in July 2025 by EU Regulation 2025/1518. The wine-growing region is situated on the Ionian coast in the province of Crotone and is limited to the municipalities of Cirò and Cirò Marina, where mineral-rich sedimentary soils, a Mediterranean climate and the proximity to the Sila mountains shape the character of the wines. Winegrowing here dates back over 2,500 years to the era of Magna Graecia; the 1969 DOC is one of the oldest in Italy, and with the new DOCG, its core has now been transferred to a separate, stricter set of regulations.

The backbone of the region is the indigenous Gaglioppo, which must account for at least 90 per cent, supplemented by a maximum of 10 per cent Magliocco or Greco Nero; international varieties are excluded. The vines are trained using the alberello method or on trellises; yields are strictly limited, and bottling must take place within the designated zone. A minimum of 36 months' ageing is required before sale, six of which must be spent in wood. Gaglioppo produces a light ruby colour, lively acidity and fine tannins that soften with age. The DOCG thus sets a new benchmark for Calabrian winemaking. Everything you need to know about Calabrian wines. – SUPERIORE.DE

Classico

"Classico" is an Italian wine classification designation that identifies a wine from the original, historic core area of a DOC or DOCG region. It refers to the oldest wine-growing area within a designation that has expanded over time: the place where the winemaking tradition first originated and where the best soils, sites and microclimates are often found. Legally, "Classico" is not a standalone quality designation, but a geographical supplementary designation; inclusion within a designation and the demarcation of the Classico zone are governed by the relevant Disciplinare.

Among the best-known Classico zones are Chianti Classico (the core area between Florence and Siena, whose boundaries date back to an edict by Cosimo III in 1716), Soave Classico around the town of Soave, Valpolicella Classico at the heart of the Veronese vineyards around Fumane, Marano and Negrar, and Bardolino Classico on Lake Garda. In some cases, the Classico zone was later elevated to an independent DOCG, as with Cirò Classico since 2025. The designation is therefore more than a mere formality: it marks the historical roots of a appellation and often its most mature expression. – SUPERIORE.DE

Cold Maceration

Cold maceration refers to a period during which the must is left to stand at a low temperature prior to fermentation. The must is cooled and left to stand for a few days before the yeasts begin to work.

The purpose of this stems from the solubility behaviour of the constituents: colouring compounds dissolve in the aqueous phase, whereas tannins from the seeds require alcohol. Extraction trials clearly demonstrate both points – the yield increases with both temperature and alcohol content, although catechins from the seeds are only released in the presence of alcohol. In the cool, alcohol-free phase, therefore, colour and aromas pass into the must without the harsh tannins from the seeds being carried over. At the same time, the cold inhibits the yeasts until the desired extraction has been achieved. – SUPERIORE.DE

→ See also Maceration · Thermovinification

Colli Bolognesi Pignoletto DOCG

The Colli Bolognesi Pignoletto DOCG is an Emilian white wine appellation from the foothills of the Apennines in the province of Bologna and, to a lesser extent, in the province of Modena. Elevated to DOCG status in 2010 (initially as "Colli Bolognesi Classico Pignoletto") and renamed in 2014 following an expansion of its designated area, it is one of the few DOCGs in Emilia-Romagna. It is based on the Pignoletto grape variety (officially Grechetto gentile, also known locally as Alionzina), which must account for at least 85 per cent; this is supplemented by up to 15 per cent of other white grape varieties authorised in the region.

The wine is available in the following styles: Superiore (still), as well as Frizzante and Spumante, the latter in various levels of sweetness ranging from Brut Nature to Extra Dry. Pignoletto is characterised by a delicate straw-yellow colour, a delicate aroma of white flowers, white fruit and citrus, and a dry, fresh flavour with lively acidity and a slightly almondy, bitter finish. Everything you need to know about Emilia-Romagna wines. – SUPERIORE.DE

Colli di Conegliano DOCG

Colli di Conegliano DOCG is a Venetian appellation from the hills north of Conegliano in the province of Treviso, which was elevated to DOCG status in 2011. Its distinctive feature lies in its unusual diversity: the production regulations recognise four distinct types – Bianco (made from a blend of white grape varieties), Rosso (also available as Riserva), Refrontolo (a Passito made from at least 95 per cent Marzemino) and Torchiato di Fregona (a white Passito made from Verdiso, Boschera and other indigenous varieties). The growing area comprises 20 municipalities at the foot of the Treviso Pre-Alps.

For the two Passito types, natural drying of the grapes is mandatory; the Torchiato di Fregona achieves a minimum total alcohol content of 18% vol and is aged for 24 months, five of which are spent in the bottle, whilst the Refrontolo Passito has a total alcohol content of 16% vol. A defining feature of the appellation is the combination of Alpine-influenced coolness in the north and Mediterranean-influenced warmth in the south, which benefits a wide range of wine styles. Everything you need to know about Veneto wines. – SUPERIORE.DE

Colli Euganei DOC

The Colli Euganei DOC is a Venetian appellation in the province of Padua, recognised since 1969. It encompasses the volcanic hills of the Colli Euganei within the nature park of the same name – a geological peculiarity: extinct volcanic slopes rising from the Po Valley. In 2010, the Colli Euganei Fior d'Arancio DOCG (based on Moscato Giallo) was spun off from the base DOC.

The production regulations cover a wide range of wine types – white wines (Chardonnay, Pinot Bianco, Pinot Grigio, Sauvignon, Serprino) and red wines, including international varieties such as Merlot, Cabernet Sauvignon and Cabernet Franc, which were introduced to the Colli Euganei as early as 1850. The vineyards are situated at altitudes ranging from 50 to around 400 metres; the temperate climate, with its almost Mediterranean influence, and the volcanic soil give the appellation's wines freshness and structure. Everything you need to know about Veneto wines. – SUPERIORE.DE

Colli Euganei Fior d'Arancio DOCG

The Colli Euganei Fior d'Arancio DOCG – also officially known as 'Fior d'Arancio Colli Euganei' – is a Venetian appellation for wines made from Moscato Giallo in the province of Padua. Elevated to DOCG status in 2010 and separated from the Colli Euganei DOC (where it had been a sub-category since 1969), it requires a minimum of 95 per cent Moscato Giallo, supplemented by up to 5 per cent of other aromatic grape varieties authorised in Padua. The growing area comprises 16 municipalities on the volcanic hills of the Colli Euganei.

The regulations provide for three categories: still wine, which ranges from dry to sweet; spumante; and passito. The name 'Fior d'Arancio' (orange blossom) refers to the characteristic aroma of this Moscato Giallo variant: intense notes of orange blossom, yellow stone fruit and honey – enhanced by the volcanic soil and the marked day-night temperature differences of the Colli Euganei. Everything you need to know about dessert wines. – SUPERIORE.DE

Colli Orientali del Friuli Picolit DOCG

Colli Orientali del Friuli Picolit is a small, prestigious sweet wine appellation from Friuli, elevated to DOCG status in 2006 and dedicated exclusively to the indigenous Picolit grape, one of the few Italian varieties traditionally used solely for dessert wine. The growing region encompasses the eastern hills of the province of Udine, which stretch from the Friuli plain to near the Slovenian border. As early as the 18th century, Picolit was regarded as a wine for European courts, prized by everyone from the Habsburgs to the Vatican.

The variety is famous for a botanical curiosity: the so-called "acinellatura", a process whereby, even at the flowering stage, only ten to fifteen berries per bunch ripen. This results in extremely low yields, but a natural concentration of sugar, acidity and aroma. The grapes are often left on the vine to dry further. The wine is golden yellow in colour, sweet or semi-sweet, with a delicate aroma of dried fruit, acacia honey and a characteristic mineral finish. The Cialla sub-zone imposes stricter rules and permits a "Riserva" with four years' ageing. Everything you need to know about Friuli wines. – SUPERIORE.DE

Colline Teramane Montepulciano d'Abruzzo DOCG

Colline Teramane Montepulciano d'Abruzzo is Abruzzo's first DOCG, having emerged in 2003 as a separate appellation from a sub-zone of the Montepulciano d'Abruzzo DOC that was established in 1995. The wine-growing region extends across more than thirty municipalities in the province of Teramo, between the Adriatic coast and the foothills of the Gran Sasso. The wine must be made primarily from the indigenous Montepulciano grape, accounting for at least 90 per cent, supplemented by a maximum of 10 per cent Sangiovese; other varieties are excluded. Vinification and bottling must take place in the province of Teramo.

Compared with the broader Montepulciano d'Abruzzo DOC, the DOCG imposes significantly stricter limits: lower yields, higher vine density and stricter ageing requirements. The standard wine is aged for at least one year, including two months in the bottle; the Riserva for three years, including one year in wood. Colour, aroma and structure reflect the character of the grape variety: deep ruby red with garnet-red highlights when mature, an ethereal, spicy nose, and dense, velvety tannins. The spectrum thus ranges from the fruit-driven basic wine to the structured, long-lived Riserva, which showcases Montepulciano at its most expressive. Everything you need to know about Montepulciano wines. – SUPERIORE.DE

Collio DOC

The Collio DOC – also officially known as "Collio Goriziano" – is a Friulian wine region in the province of Gorizia, right on the Slovenian border. It is regarded as one of the most important white wine regions in northern Italy: Production is predominantly focused on white wines, mainly made from Friulano, Pinot Grigio, Sauvignon, Ribolla Gialla, Malvasia Istriana, Chardonnay and Pinot Bianco. The wine-growing area is situated on the hillsides of Cormons, Dolegna del Collio and San Floriano del Collio.

A defining feature of the Collio is the "Ponca" – an Eocene flysch composed of calcareous marl and sandstone, which gives the wines their characteristic minerality. The climate is characterised by Alpine and Mediterranean influences, with marked differences between day and night temperatures. Since the 1970s, Collio has been one of Italy's most innovative white wine regions and played a key role in the Italian skin-contact and orange wine movements. Everything you need to know about Friuli wines. – SUPERIORE.DE

Collio Goriziano DOC

→ See Collio DOC

Complexity

Complexity refers to the number and interplay of the layers a wine exhibits – in its aroma, on the palate and in its finish. Technically speaking, three sources can be distinguished: primary aromas are inherent to the grape variety; secondary aromas develop during fermentation and ageing; and tertiary aromas emerge during bottle ageing. A wine is considered complex when several of these layers are present simultaneously, without one overpowering the others.

Complexity is not the same as intensity: a very aromatic wine can be one-dimensional, whilst a more restrained one can be multi-layered. It is enhanced by low yields, older vines, diversity in the harvest and ageing that allows time to develop – such as prolonged yeast ageing or bottle ageing. As the wine ages, the balance shifts: primary aromas recede, whilst tertiary aromas emerge. – SUPERIORE.DE

Concrete Egg

The concrete egg has been in use since the early 2000s and differs from a concrete tank in one crucial respect: it is not lined on the inside, so the wine comes into direct contact with the material. Typical sizes range from 500 to 1,500 litres. Like wood, the porous concrete allows a small amount of oxygen to pass through, but releases neither tannins nor aroma – and that is precisely its purpose.

Because concrete is alkaline and wine is acidic, the inner surface is treated with tartaric acid paste before the first filling. A Bavarian study monitored two vintages analytically, examining the transfer of alkali, alkaline earth and heavy metal ions. The thermal inertia of the concrete has a physical basis, as does the observation that the cornerless shape keeps the yeast suspended for longer. The frequently cited argument regarding the Golden Ratio, however, has no oenological basis. – SUPERIORE.DE

Concrete Tank

From the second half of the 19th century right through to the 1970s, the concrete tank was the standard container for large volumes; it was subsequently replaced by the stainless-steel tank, which is easier to clean and allows for better temperature control. Capacities in the five-figure litre range are common.

The concrete merely forms the load-bearing shell: traditionally, the inner walls are lined with glass, ceramic, steel or plastic, so that the wine does not come into contact with the building material. More recent oenological concrete tanks, on the other hand, are deliberately used unlined. Their enduring advantage lies in the inertia of the mass – thick walls keep the temperature largely constant even without cooling technology. For this reason, concrete tanks have been making something of a comeback in recent years. – SUPERIORE.DE

Conegliano Valdobbiadene Prosecco Superiore DOCG

The Conegliano Valdobbiadene Prosecco Superiore DOCG is the historic heartland of Prosecco, recognised as a DOC since 1969 and as a DOCG since 2009. The wine-growing region comprises 15 municipalities in the hills between Conegliano and Valdobbiadene in the province of Treviso; the cultural landscape has been a UNESCO World Heritage Site since 2019. Italy's first school of oenology was founded in Conegliano as early as 1876, making the town a historic centre of Italian sparkling wine culture. The wine is based on the Glera grape (at least 85 per cent), supplemented by up to 15 per cent Verdiso, Bianchetta Trevigiana, Perera and other approved white grape varieties.

In addition to Spumante as the basic type, the Disciplinare recognises several special categories with stricter requirements: the 43 "Rive" (Unità Geografiche Aggiuntive for individual municipalities or hamlets, with mandatory hand-harvesting and vintage designation), the Superiore di Cartizze from a strictly defined sub-zone, often referred to as the denomination's "Grand Cru", and the traditional "Sui Lieviti" style, which undergoes bottle fermentation. The steep slopes – some with gradients of over 60 per cent – are largely cultivated by hand and have earned the region a reputation for "viticoltura eroica". In addition, there are sweetness levels ranging from Extra Brut to Dry. Everything you need to know about Prosecco wines. – SUPERIORE.DE

Conero DOCG

Conero is one of the few DOCG designations in the Marche region, having emerged in 2004 from the Rosso Conero DOC, which was recognised in 1967: What was previously known as Rosso Conero DOC Riserva was transferred, from the 2004 vintage onwards, to its own, stricter DOCG regulations; Rosato and Metodo Classico are now also permitted under these regulations, whilst the DOC designation remains in place for the basic version. The wine-growing area is situated in the province of Ancona, surrounding Monte Conero, which rises to a height of 572 metres on the Adriatic Sea, with a natural amphitheatre of vineyards encircling the mountain. The wine is based on Montepulciano grapes, comprising at least 85 per cent, supplemented by a maximum of 15 per cent Sangiovese.

The calcareous clay soils of marine origin and the cooling influence of the nearby sea lend the Montepulciano here a pronounced freshness combined with a firm structure. The wine is aged for at least 24 months before release. The result is a deep ruby red colour, turning garnet with age, with a spicy, fruity nose and firm, velvety tannins. The DOCG thus represents the pinnacle of red wines from the Marche region. Everything you need to know about Marche wines. – SUPERIORE.DE

Copper-Coloured

The term "copper-coloured" describes a white wine with a reddish-orange tinge. There are two very different reasons behind this. In the case of Ramato, the colour is intentional: the Pinot Grigio grapes are grey-pink in colour, and brief contact between the must and the skins transfers this hue to the wine – a Friulian tradition.

A similar hue arises unintentionally through oxidation when a white wine is exposed to too much oxygen; in such cases, subtle notes of nut or apple peel usually develop. The colour alone therefore reveals little – it is only when combined with the aroma that it becomes clear which is the case. – SUPERIORE.DE

Crushing

Crushing refers to the process of crushing the grapes so that the juice can be released. The result is the mash – a mixture of juice, skins, seeds and, depending on the method, stems. It is only once the solid components have been separated that the liquid is referred to as must.

The aim is extraction: colouring compounds and aromas are released from the skins, whilst tannins are released from the skins and seeds. The degree of crushing helps determine how much of these compounds ends up in the wine. It is crucial not to damage the seeds – their oils oxidise and produce rancid notes. A good crusher compresses the berries just enough for the juice to be released. Some producers avoid crushing altogether and allow the berries to burst under their own weight. – SUPERIORE.DE

Cultured Yeasts

Cultured yeasts are specifically selected and propagated yeast strains that are added to the must. They have been available since the early 20th century; the initial aim was to ensure reliable fermentation – a reliable start and a complete fermentation process without stalling. Today, strains are also selected for their aromatic characteristics: some are deliberately neutral, whilst others emphasise specific notes.

Their use is widespread where the risk of spontaneous fermentation is high: at cool fermentation temperatures, as is common in white wine production; in musts with a very high sugar content; when the grapes are not entirely flawless; and in base wines for sparkling wine, where a neutral fermentation is desired. Hybrid methods are common – spontaneous initiation followed by the addition of selected yeast strains later on if fermentation stalls. – SUPERIORE.DE

Cuvée

The term "cuvée" derives from the French "cuve", meaning fermentation tank, and originally simply referred to its contents. Its current meaning varies depending on the language area: in French, a cuvée is any batch from a winery that is bottled separately – this may be a blend, but it may just as easily be a single-varietal wine from a specific vineyard. In Champagne, the term also refers to the must from the first, gentle pressing, for which 2,050 litres may be extracted from 4,000 kilograms of grapes. In German usage, however, the narrower meaning has become established: "Cuvée" as a synonym for a blend.

In Italian, a finer distinction is made. "Uvaggio" refers to different grape varieties being harvested together and fermented together – the historical practice of mixed vine rows. "Assemblaggio" refers to separate vinification followed by blending during ageing, whilst "taglio" denotes the blending of base wines prior to ageing. In Italy, the term "cuvée" itself is primarily used in relation to sparkling wine: it refers to the blending of base wines, which is carried out before the second fermentation. – SUPERIORE.DE

→ See also Blend