Glossary

Délestage

In the délestage process, the fermenting must is completely drained from the fermentation vessel, allowing the marc to be pressed under its own weight. The must then slowly flows back over the cap of marc. The process is repeated several times until the desired level of extraction is achieved.

The aim is less about the quantity and more about the nature of the extraction: the method produces softer tannins and a more stable colour, whilst the extraction tends to be more moderate than with pumping over. Whilst the tank is empty, the seeds can also be removed through a sieve – these being the components from which the harshest tannins originate. – SUPERIORE.DE

→ See also Punch-Down · Pump-over

Demi-Sec

In the context of sparkling wine, "Demi-Sec" refers to a residual sugar content of 32 to 50 grams per litre, making it the second-sweetest category on the EU scale. The corresponding permitted terms include "halbtrocken" in German and "abboccato" in Italian.

The sweetness is clearly perceptible, but in sparkling wine it is also balanced by acidity and carbonation. Demi-Sec is relatively rare nowadays and is often used for fruit-forward or dessert-style wines. Everything you need to know about sparkling wines. – SUPERIORE.DE

Destemming

Destemming, also known as de-stemming, refers to the process of separating the berries from the stem structure, the stems. This is carried out by a destemming machine: a spiked shaft conveys the grapes against a perforated screen, which plucks the berries from the stems. The reason lies in the phenols in the stems – they impart harsh, astringent tannins and green, herbaceous notes, particularly when the stems are not fully mature.

The deliberate decision not to destem is known as whole-bunch fermentation and is no longer regarded as negligence, but as a stylistic choice: with fully ripened stems and gentle handling, the stems release fewer tannins than the berries themselves. Many producers do not agitate the mash mechanically, but simply pump the must over it – extraction similar to that of an infusion. In whole-bunch pressing, the grapes also remain intact; for the base wine of Champagne, this method is even mandatory. – SUPERIORE.DE

Diano d'Alba DOCG

The Diano d'Alba DOCG – also officially known as "Dolcetto di Diano d'Alba" – is a Piedmontese appellation comprising a single municipality: the town of Diano d'Alba in the province of Cuneo, south-east of Alba. Recognised as a DOC in 1974 and upgraded to DOCG status in 2010, it requires 100 per cent Dolcetto. A distinctive feature is the early classification of vineyard sites: as early as 1988, 76 sun-exposed vineyard sites were officially demarcated as "Sörì" (Piedmontese for "sunny spot") – an early cru mapping of the Langhe.

Two types are permitted: the basic type (at least 12% vol) and the Superiore (at least 12.5% vol, aged for at least 10 months). Both may bear the designation "Vigna" or the Menzione Geografica Aggiuntiva. Characteristic of Dolcetto from Diano d'Alba are a deep ruby-red colour, a soft tannic structure and a dry, almondy-nutty finish. Everything you need to know about Dolcetto wines. – SUPERIORE.DE

Disgorgement

Disgorgement refers to the removal of the yeast sediment from the bottle after bottle fermentation. It is prepared by remuage, during which the sediment collects in the neck of the bottle.

The most common method is disgorgement "à la glace": the neck of the bottle is chilled, the sediment freezes into a plug and is ejected by the internal pressure when the bottle is opened. With disgorgement "à la volée", this takes place without freezing. A dosage may then follow. A stated disgorgement date primarily indicates the time elapsed since this stage of the process; the duration of ageing on the lees cannot be reliably determined from this alone. Everything you need to know about sparkling wines. – SUPERIORE.DE

DOC

DOC (Denominazione di Origine Controllata) is the Italian quality classification for wines with a controlled designation of origin. It was introduced in 1963, modelled on the French Appellation d'Origine Contrôlée, and regulates the growing area, permitted grape varieties, cultivation methods, yields, winemaking and sensory characteristics for each protected designation. Italy's first DOC was awarded in 1966: Vernaccia di San Gimignano.

Italy currently has around 330 DOC designations, plus around 80 DOCG wines and over 100 IGT designations; together, they form the national classification system. Above the DOC is the DOCG (garantita), which is additionally guaranteed by the state and is only awarded after at least seven years as a DOC; below the DOC comes the IGT as a geographical indication of origin with less stringent rules. Since 2010, all DOC wines have been classified under EU law as DOP (Denominazione di Origine Protetta); both designations are valid, though Italian labels usually feature the national designation. See also: DOP. – SUPERIORE.DE

DOCG

DOCG (Denominazione di Origine Controllata e Garantita) is the highest quality classification under Italian wine law and was introduced in 1980 to complement the DOC classification. It distinguishes wines that not only bear a controlled designation of origin but are also guaranteed by the state: through a band around the neck of the bottle, an official chemical-analytical and sensory assessment, and stricter requirements regarding cultivation, yield and winemaking than those for a DOC.

A prerequisite for DOCG recognition is that a wine must have held DOC status for at least seven years and be regarded as particularly valuable due to its quality and historical significance. The first three DOCGs were awarded in July 1980 to Brunello di Montalcino, Barolo and Vino Nobile di Montepulciano; Barbaresco followed in October 1980 as the fourth. Chianti Classico was granted this status in 1996. Italy currently has around 80 DOCG designations, spread across most of the country's regions; they represent the pinnacle of the Italian wine system. Like DOC wines, DOCG wines are also classified as DOP under EU law. See also: DOP. – SUPERIORE.DE

Dogliani (Dolcetto di Dogliani Sup.) DOCG

The Dogliani DOCG – also known as "Dolcetto di Dogliani Superiore" – is a Piedmontese wine appellation from the southern part of the Langhe in the province of Cuneo. Recognised in 1974 as a DOC "Dolcetto di Dogliani" and elevated to DOCG status in 2005, the "Dogliani" and "Dogliani Superiore" classifications were merged under a single DOCG in 2011. The wine is made exclusively from Dolcetto (100 per cent); the production area encompasses 14 municipalities in their entirety and parts of a further seven in the province of Cuneo, with Dogliani at its centre, bordering the Barolo zone to the north.

The Disciplinare recognises two classifications: the standard wine (at least 12% vol) and the Dogliani Superiore (at least 13% vol, aged for at least 12 months, with a maximum yield of 7 t/ha). The vineyards are situated on hillsides at altitudes between 250 and 800 metres; the higher, cooler sites, influenced by the Ligurian Apennines, characterise a Dolcetto style that is often described as fresher, more acidic and better suited to ageing than wines from lower-lying areas. Characteristic features include a deep ruby-red colour, a firm tannic structure, a dry, full-bodied flavour and, often, almondy-bitter notes in the finish – characteristics that distinguish Dolcetto from Dogliani as a particularly well-structured example of its variety. Everything you need to know about Dolcetto wines. – SUPERIORE.DE

Dolce

"Dolce" refers to different sugar ranges depending on the type of wine. For still wine, the sweet category begins above 45 grams of residual sugar per litre; for sparkling wine, above 50 grams. For Marsala, "dolce" applies at more than 100 grams of reducing sugars per litre.

These values belong to different legal scales and must not be confused with one another. Without knowing the type of wine, "dolce" therefore does not indicate exactly how much residual sugar a wine contains; the term refers to the sweet category within the relevant system. Everything you need to know about dessert wines. – SUPERIORE.DE

Dolcetto d'Alba DOC

Dolcetto d'Alba DOC is Piedmont's leading Dolcetto appellation in terms of volume, having been recognised since 1974. The wine-growing area comprises 35 municipalities around Alba in the province of Cuneo, as well as a small part in the province of Asti (the municipality of Coazzolo). The wine is made exclusively from Dolcetto (100 per cent), traditionally grown on marly-clay soils. The zone overlaps with the Barolo, Barbaresco, Diano d'Alba and Dogliani DOCG zones; many winegrowers therefore use Dolcetto d'Alba to complement their Nebbiolo-based prestige wines.

Two categories are permitted: the standard category (at least 11.5% vol) and the Dolcetto d'Alba Superiore (at least 12.5% vol, aged for at least 12 months). Dolcetto d'Alba is characterised by a deep ruby-red to violet hue when young, fruity aromas of plum and wild berries, and a dry, almondy-nutty finish. Unlike its DOCG counterparts, such as Diano d'Alba or Dogliani, Dolcetto d'Alba is often enjoyed young and fresh; it frequently goes on sale as early as spring following the harvest. Everything you need to know about Dolcetto wines. – SUPERIORE.DE

Dolcetto di Ovada Superiore DOCG

The Dolcetto di Ovada Superiore DOCG – also known as "Ovada DOCG" – is a Piedmontese appellation in the Ovadese region, in south-eastern Monferrato in the province of Alessandria. Evolving from the existing Dolcetto d'Ovada DOC (1972), it was elevated to DOCG status in 2008. It is based on the Dolcetto grape (100 per cent); the production area comprises 22 municipalities centred on Ovada, in hilly terrain up to 600 metres above sea level. The close connection between the grape variety and the region is already reflected in the historical name "Uva Ovadensis", which naturalists once used to describe Dolcetto.

The Disciplinare recognises two categories: the basic type (aged for at least 12 months) and the Riserva (aged for at least 24 months). Both may bear the designation "Vigna"; yield limits are significantly stricter than for the basic DOC 'Dolcetto d'Ovada'. Typical characteristics of Ovada include a deep ruby-red colour, a dense tannic structure and powerful, dark-fruit aromas – traits that distinguish Ovada as one of the most structured and age-worthy members of the Dolcetto family. Everything you need to know about Dolcetto wines. – SUPERIORE.DE

DOP

DOP (Denominazione di Origine Protetta) is the umbrella term under EU law for products with a protected designation of origin and the Italian equivalent of the European abbreviation PDO (Protected Designation of Origin). It applies to both wines and foodstuffs and protects the origin and the requirements set out in a product's specification against misuse by producers outside the protected area.

In the case of wine, DOP was introduced in 2010 as part of the reform of the EU's common market organisation and brings together the two national Italian classifications, DOC and DOCG, under a single European protection status; however, the Italian abbreviations remain the commercially dominant label designation. For foodstuffs, the DOP has existed since 1992 and covers a wide range of classic Italian products, including Parmigiano Reggiano, Prosciutto di Parma, Aceto Balsamico Tradizionale di Modena and numerous regional olive oils. – SUPERIORE.DE

Dosage

Dosage refers to the addition of a "dosage" to adjust the final sugar content of a sparkling wine. In traditional bottle fermentation, this takes place after disgorging. The so-called "liqueur d'expédition" may contain, amongst other things, wine, sucrose or grape must products, and simultaneously replaces the volume lost during disgorging; however, a sparkling wine does not necessarily have to receive a sugary dosage.

EU wine legislation prescribes sugar categories for sparkling wine: Brut Nature less than 3 grams per litre with no added sugar after the second fermentation, Extra Brut 0 to 6, Brut less than 12, Extra Dry 12 to 17, Dry/Secco 17 to 32, Demi-Sec 32 to 50 and Dolce over 50 grams. This scale does not apply to still wine: a dry still wine generally contains no more than 4 grams of residual sugar per litre, whilst a sparkling wine labelled as "Dry" or "Secco" may contain between 17 and 32 grams. The perceived taste also differs – due to acidity and carbonation, for example, a "Brut" with 10 grams of residual sugar may taste drier than a still wine with the same sugar content. A tolerance of 3 grams per litre applies when specifying the sugar class. – SUPERIORE.DE

→ See also Dosaggio zero · Extra Brut · Brut · Extra Dry · Secco · Demi-Sec · Dolce

Dosaggio zero

In the context of sparkling wine, "Dosaggio zero" refers to the driest sugar category: less than 3 grams of residual sugar per litre, with no sugar added after the second fermentation. Equivalent permitted designations include, among others, Brut Nature, Pas Dosé and Dosage Zéro.

The defining feature is therefore not only the low sugar content, but also the absence of a sugar-containing dosage. A sparkling wine with less than 3 grams may, analytically, also fall within the Extra Brut category; however, only one permitted designation is used on the label. Everything you need to know about sparkling wines. – SUPERIORE.DE

Drinking window

"Drinking window" refers to the period during which a wine is at its best – not a single point in time. It begins when the wine's youthful astringency has subsided and the tannins have mellowed, and ends when the fruit and structure begin to wane. For fruit-forward wines, this period practically coincides with bottling; for tannic red wines, it may not begin until years later and can then last for a long time.

How this process unfolds is also determined by storage conditions. Heat significantly accelerates the chemical processes: a bottle kept next to the cooker or in a boiler room will reach its drinking maturity in fast-forward and may well have passed its peak before it is even opened. Fluctuating temperatures cause further damage, as the wine expands and contracts with every change in temperature, allowing air to pass past the cork. Incidentally, the term says nothing about quality: even a simple wine has a drinking window; it is simply shorter. – SUPERIORE.DE

Dry

Depending on the type of wine, "dry" refers to different ranges of residual sugar. For still wine, a maximum of 4 grams of residual sugar per litre is permitted, or 9 grams if the total acidity is no more than 2 grams per litre lower than the residual sugar.

For sparkling wine, however, "dry" is an official designation for 17 to 32 grams of residual sugar per litre; synonyms include "dry", "sec", "secco" and "asciutto". A dry sparkling wine can therefore contain significantly more sugar than a dry still wine – the terms belong to different scales. – SUPERIORE.DE

→ See also Dosage · Residual Sugar

Dry Extract

Total extract, also known as dry extract, comprises all the non-volatile components of a wine – what remains after the water and alcohol have evaporated: non-volatile acids, glycerine, colouring agents and tannins, nitrogen compounds, minerals and residual sugar. The value is expressed in grams per litre.

It is one of the most telling indicators of a wine's body. High values are usually attributable to ripe grapes, low yields and a longer maceration period; sensory characteristics include body, mouthfeel and a long finish. In dry wines, the total extract is practically identical to the sugar-free extract, as there is hardly any residual sugar present – it is only in semi-sweet and noble sweet wines that the two values diverge significantly. – SUPERIORE.DE

→ See also Sugar-free extract