Glossary

Elba Aleatico Passito DOCG

Elba Aleatico Passito DOCG – also known as "Aleatico Passito dell'Elba" – is the DOCG designation for the Tuscan island of Elba. Recognised as a DOC in 1967 and elevated to DOCG status in 2011, it requires 100 per cent Aleatico to produce this Passito sweet wine. The growing area encompasses all the municipalities on the island of Elba in the province of Livorno; the vineyards are situated between sea level and 450 metres.

A characteristic feature is the traditional drying method: after harvest, the Aleatico grapes are dried in the sun for 10 to 20 days – a typical practice in Mediterranean island viticulture. The resulting wine displays a deep ruby red colour with garnet-red highlights as it ages, an intense aroma of cherry, plum and Mediterranean spices, and a sweet, full-bodied flavour with the dark chocolate finish typical of Aleatico. Traditionally, the wine is served with the Elban dessert "schiaccia briaca". Everything you need to know about dessert wines. – SUPERIORE.DE

Elegance

Elegance describes a wine that makes an impression without straining. It refers to an interplay of fine texture, clearly defined fruit and supportive, yet not dominant, acidity, coupled with restrained alcohol and fine-grained tannins. The term stands in a certain tension with concentration and intensity, without being the opposite of them: even a dense wine can appear elegant if its components are finely layered.

Elegance is a value judgement, not a measurable quantity – it cannot be determined analytically. In tasting terminology, it is often attributed to wines from cooler sites and longer growing seasons, because there acidity and aromatics are preserved without the ripeness becoming excessive. Ageing also plays a part: restrained use of oak and slow maturation enhance this impression. – SUPERIORE.DE

Erbaluce di Caluso DOCG

Erbaluce di Caluso DOCG – also known as "Caluso DOCG" – is a Piedmontese white wine appellation from the Canavese region in northern Piedmont; it has been recognised as a DOC since 1967 and was elevated to DOCG status in 2010. It is based on the indigenous Erbaluce grape variety (100 per cent), which develops its distinctive character on the sandy-gravelly moraine hills of the Canavese. The production area comprises 37 municipalities between Ivrea and Caluso.

There are four designated types: the still base wine, the Spumante produced using the Metodo Classico (aged on the lees for at least 15 months), the Passito (aged for at least 36 months) and the Passito Riserva (aged for at least 48 months). Erbaluce is characterised by a straw-yellow colour with greenish highlights, a pronounced fresh acidity and aromas of citrus, white blossom and white fruit. According to tradition, the name "Erbaluce" is derived from the Latin "Alba Lux" – although this interpretation is not documented, but it fits the pale, shimmering hue of the ripe berries, which the Savoy court jeweller Giovan Battista Croce described as far back as the 17th century. Everything you need to know about Piedmont wines. – SUPERIORE.DE

Est! Est!! Est!!! di Montefiascone DOC

The Est! Est!! Est!!! di Montefiascone DOC is one of Italy's historic DOCs, recognised on 3 March 1966 alongside Vernaccia di San Gimignano, Ischia Bianco and Frascati. The wine-growing area comprises seven municipalities in the province of Viterbo on the northern shore of Lake Bolsena, with volcanic soils typical of the Distretto Vulsinico and altitudes of up to 500 metres. The blend is based on Trebbiano Toscano (Procanico) at 50–65 per cent, Trebbiano Giallo (Rossetto) at 25–40 per cent, and Malvasia Bianca Lunga and/or Malvasia del Lazio at 10–20 per cent.

The unusual name dates back to a legend from the year 1111: the servant of a German bishop is said to have written the word "Est" (Latin for "there is") on the doors whilst searching for good inns – in Montefiascone, no fewer than three times, with six exclamation marks. The Disciplinare recognises three types: the basic type (also available in Abboccato and Amabile styles), the Classico (made only from parts of Montefiascone and Bolsena) and the Spumante. Characteristic features include a straw-yellow colour, a slightly aromatic bouquet and a full-bodied flavour with an almondy, bitter finish. Everything you need to know about Lazio wines. – SUPERIORE.DE

Evolution

Development refers to the changes a wine undergoes over time – from bottling until the end of its drinkability. It proceeds in phases: after an initial period where the wine often remains closed shortly after bottling, it opens up, reaches a plateau and eventually begins to decline. Chemically, this is primarily driven by slow oxidation through the closure, the reaction of tannins with one another and with colouring compounds – some of which precipitate as sediment – and the transformation of the grape's primary aromas into tertiary notes.

How long this process takes depends on acidity, tannin content, alcohol and residual sugar, as well as the closure and storage conditions. Cool, consistent temperatures and darkness slow down the development, whilst heat and temperature fluctuations accelerate it. It cannot be reliably predicted: two bottles from the same vintage can taste noticeably different after twenty years. – SUPERIORE.DE

→ See also Evolved · Drinking window

Evolved

"Evolved" describes a wine that has moved beyond its youthful reserve: the primary fruit takes a back seat, whilst tertiary aromas such as leather, tobacco, dried fruit or undergrowth come to the fore, and the tannins and acidity appear well-integrated.

The term says nothing about the wine's zenith – an "evolved" wine may be at its peak or may already have passed it. Occasionally, it is also used to describe the state of a wine after prolonged contact with air in the glass. – SUPERIORE.DE

→ See also Evolution

Extra Brut

In the case of sparkling wine, "Extra Brut" refers to a residual sugar content of 0 to 6 grams per litre. This range overlaps with "Brut Nature" or "Dosaggio zero" down to just under 3 grams; for this driest category, no sugar is added after the second fermentation.

If a sparkling wine meets the criteria for two designations due to its sugar content, only one of them may be used on the label. "Extra Brut" therefore describes the sugar classification, not a specific production method. Everything you need to know about sparkling wines. – SUPERIORE.DE

Extra Dry

In the case of sparkling wine, "Extra Dry" refers to a residual sugar content of 12 to 17 grams per litre and is therefore sweeter than "Brut". Synonymous terms include "Extra Trocken" and "Extra Sec", amongst others.

The term has evolved historically and appears contradictory from a modern perspective: within the sparkling wine scale, "Extra Dry" does not mean any drier than "Brut". The defined sugar range is therefore decisive for classification, not the literal translation. – SUPERIORE.DE