Glossary

Falanghina del Sannio DOC

Falanghina del Sannio DOC is a Campania white wine appellation from the province of Benevento, the ancient Sannio region; it has been recognised as a separate DOC since 2011, having been separated from the Sannio DOC (1997). The wine-growing region encompasses all 78 municipalities in the province of Benevento. The wine is based on the indigenous Falanghina grape variety, which must account for at least 85 per cent, supplemented by up to 15 per cent of other white grape varieties authorised in Campania.

The production regulations define four sub-zones, each with its own distinctive characteristics: Solopaca (Piana Telesina), Guardia Sanframondi or Guardiolo (central province), Taburno (limestone-rich slopes around the massif of the same name, overlapping with the Aglianico del Taburno DOCG) and Sant'Agata dei Goti. Styles range from the basic still wine through to spumante (including Metodo Classico), Vendemmia Tardiva and Passito. Falanghina is characterised by a delicate straw-yellow colour, an aromatic bouquet of citrus, white blossoms and herbs, and a dry, mineral flavour with pronounced acidity and freshness. Everything you need to know about Falanghina wines. – SUPERIORE.DE

Fermentation

Fermentation refers to the conversion of glucose into alcohol and carbon dioxide by yeasts. In winemaking, the term refers to alcoholic fermentation unless otherwise specified; malolactic conversion, often called malolactic fermentation, is a different process carried out by bacteria rather than yeasts.

This process produces more than just alcohol: heat, glycerine and the secondary aromas derived from esters and higher alcohols, which give every wine its characteristic character. That is why temperature is the most important control factor. White wines are fermented at a cool temperature to preserve volatile aromas, whilst red wines are fermented at a warmer temperature, as this allows colour and tannins to be extracted more effectively from the skins. Fermentation ends when the sugar is used up, when the rising alcohol levels inhibit the yeasts – or when the winemaker deliberately interrupts it to retain residual sugar. – SUPERIORE.DE

Fiano di Avellino DOCG

Fiano di Avellino is the white wine DOCG of Irpinia, the mountainous region of Campania surrounding the provincial capital, Avellino. The DOC was recognised in 1978, followed by the DOCG in 2003. It encompasses 26 municipalities on a mix of limestone, clay and volcanic soils. The base grape variety is the indigenous Fiano, accounting for at least 85 per cent, supplemented by a maximum of 15 per cent Greco, Coda di Volpe or Trebbiano Toscano. The historical name "Apianum", which dates back to the ancient "Vitis Apiana", is permitted as a label designation.

The vineyards are situated at altitudes of up to 600 metres, with marked day-night temperature fluctuations that preserve acidity and aroma. The result is a dry white wine of a pale straw-yellow colour, with delicate aromas of white flowers, yellow fruit and a typical mineral-smoky note derived from the volcanic subsoil. Over the years, Fiano di Avellino gains depth, developing notes of honey, nuts and herbs, and is thus one of the Italian white wines with serious ageing potential. Everything you need to know about Fiano wines. – SUPERIORE.DE

Filtration

Filtration refers to the removal of suspended solids so that the wine is clear when bottled and remains microbiologically stable. It can be carried out on several occasions: after pressing, after fermentation and immediately before bottling. A distinction is made between two principles. In depth filtration, the particles are trapped within the filter medium itself – this is how the widely used cellulose-based layer filter works, as does pre-coating filtration using diatomaceous earth, a flavourless rock powder that is added to the wine and forms a filtering layer. In membrane filtration, the particles are retained on the surface; a special form of this is cross-flow filtration, in which the wine flows across the membrane rather than being forced through it. Membrane cartridges with a pore size of 0.45 to 0.6 micrometres serve only as a safety measure during bottling – the clarifying must be carried out by the preceding stages.

The term "unfiltered" on the label has become more common in recent years. It implies a longer ageing process, during which the sediment settles naturally and is removed through several rackings – a gentler but more labour-intensive method. As a result, more sediment usually forms in the bottle. – SUPERIORE.DE

→ See also Fining · Stabilisation · Racking

Fining

Fining refers to the addition of an agent that binds unwanted substances in the wine and causes them to settle to the bottom. The target substances are suspended solids, unstable proteins and excess tannins. The principle is based on opposite electrical charges: the fining agent attracts the suspended particles; both flocculate together and are subsequently separated. None of this should remain in the wine. The choice of agent depends on the objective. Mineral clays such as bentonite primarily bind proteins and are therefore used in white wine. Protein-based agents, on the other hand, bind tannins and soften tannin-rich red wines – these include egg white, isinglass from fish bladders, casein from milk and gelatine. Activated carbon acts non-specifically against off-flavours and colour, but also removes desirable components from the wine. Plant-based alternatives include pea and potato protein, as well as yeast extracts.

This raises the question of vegan status: a wine that has been fined using mineral or plant-based agents is considered vegan, whereas one treated with gelatine, egg white, isinglass or casein is not – even if no residues remain. Casein and ovalbumin must be listed on the label in the EU. With prolonged barrel ageing, fining is often unnecessary because the sediment settles naturally. – SUPERIORE.DE

→ See also Filtration · Stabilisation

Finish

The finish refers to the length of time the aromas of a wine remain perceptible in the mouth after swallowing. The terms "length" and "finish" are also commonly used for this, as is "persistence" in technical jargon – they all mean the same thing. It is measured in seconds; in wine tasting terminology, the unit "caudalie" has become established, derived from the Latin "cauda" meaning "tail" – one caudalie corresponds to one second.

There are no fixed thresholds, and the scales in circulation contradict one another considerably: some sources consider twelve seconds sufficient even for great wines, whilst others regard twenty as good and fifty as top-class. Furthermore, the measurement depends on the taster's perception. Nevertheless, the figure serves as a useful guide because the cause is tangible: the finish arises from non-volatile components that adhere to the oral mucosa, and from aromatic compounds that travel retronasally up to the nose. – SUPERIORE.DE

Floral

"Floral" describes aromas reminiscent of flowers – acacia, elderflower and lime blossom in white wines, and violets and roses in red wines.

The aromatic compounds responsible originate predominantly from the grape itself, which is why floral notes are particularly pronounced in aromatic varieties such as Moscato, Malvasia or Nebbiolo. As the wine ages in the bottle, these notes usually recede, giving way to spicy or earthy tones. – SUPERIORE.DE

Fortification

Fortification refers to the addition of alcohol to must or wine; in Italian, the term "mutizzazione" is also used. If carried out during fermentation, the rising alcohol content can inhibit or halt yeast activity, thereby preserving natural grape sugar. Once fermentation is complete, the addition primarily increases the alcohol content.

For liqueur wines, EU wine legislation permits, depending on the product, among other things neutral alcohol of viticultural origin as well as wine distillate or dried-grape distillate. In Marsala, the addition of alcohol is part of the production process; depending on the type, must products or the so-called "sifone", must fortified with alcohol, may also be used. – SUPERIORE.DE

→ See also Liqueur Wine · Mistelle

Frascati Superiore DOCG

Frascati Superiore is the top-tier white wine from the historic Frascati region in the Alban Hills, south-east of Rome. From the Frascati DOC, recognised in 1966 and one of the oldest in Italy, the Superiore version was spun off in 2011 as a separate DOCG, whilst the DOC remained in place for the standard version. The wine-growing region is situated in the province of Rome on the volcanic soils of the Colli Albani and encompasses the municipalities of Frascati, Grottaferrata and Monte Porzio Catone, as well as parts of Rome and Montecompatri. The base grape varieties are Malvasia bianca di Candia and Malvasia del Lazio, comprising at least 70 per cent, supplemented by up to 30 per cent Trebbiano, Greco, Bellone or Bombino bianco.

DOCG status imposes stricter requirements: lower yields, greater ripeness and a minimum alcohol content of 12 per cent (13 per cent for the Riserva). The Riserva is aged for at least twelve months, three of which are spent in the bottle. On the volcanic soils of the Colli Albani, Malvasia displays its full aromatic range: a straw-yellow colour, a bouquet of white flowers and yellow fruit with a typically delicate hint of almond, and a soft, juicy texture on the palate. This is how the DOCG gives this Roman classic its mature character. Everything you need to know about Lazio wines. – SUPERIORE.DE

Free-Run Juice Draining

See "Bleeding (Saignée)".

Freshness

Freshness describes the impression of vibrancy and liveliness created primarily by a wine's acidity. It is not an aroma, but rather an effect: the wine appears clearly defined, the palate remains agile, and each sip invites the next. In addition to acidity, a low pH value, moderate alcohol content and dissolved carbon dioxide contribute to this – the latter of which is also present in small quantities in still wines.

Freshness is therefore less a question of youth than of structure. A twenty-year-old wine can appear fresh if its acidity has been preserved, whilst a young wine made from overripe grapes may seem ponderous. In the vineyard, the timing of the harvest is the key factor, as acidity decreases as the grapes ripen. – SUPERIORE.DE

Friuli Colli Orientali DOC

The Friuli Colli Orientali DOC – historically also known as "Colli Orientali del Friuli" – is a Friulian wine appellation in the eastern province of Udine, on the border with Slovenia. It comprises 19 municipalities around Cividale del Friuli (known as Forum Julii in the Roman Empire), one of the largest wine-growing regions in Friuli in terms of area. The soils consist of "Flysch di Cormòns" – known as "Ponca" in the Friulian dialect – an alternating layer of marl and sandstone, whose susceptibility to erosion made terraced viticulture necessary.

A wide range of grape varieties is permitted: for white wines, these include Friulano, Ribolla Gialla, Pinot Grigio, Pinot Bianco, Chardonnay, Sauvignon, Verduzzo Friulano, Riesling Renano and Malvasia Istriana; for reds: Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Nero, as well as the indigenous Refosco, Pignolo, Schioppettino and Tazzelenghe. Unlike in the Collio, red and sweet wines play a greater role here – it is therefore fitting that the three DOCGs, Ramandolo, Colli Orientali del Friuli Picolit and Rosazzo, were separated from the DOC area. Stylistically, the white wines typically exhibit a mineral, salty freshness with good ageing potential, whilst the indigenous red wines display spicy, herbaceous aromas and pronounced tannins. Everything you need to know about Friuli wines. – SUPERIORE.DE

Frizzante

Frizzante is a distinct EU wine category situated between still wine and sparkling wine, characterised by a low but perceptible level of carbon dioxide pressure. The legal basis for this is EU Regulation 1308/2013, Annex VII, Part II, No. 8. The pressure must be between 1 and 2.5 bar at 20°C, significantly below the 3.5-bar limit for quality sparkling wine. The total alcohol content is at least 9% vol; the carbon dioxide may originate from either natural fermentation or a controlled secondary fermentation.

Frizzante is usually produced using the Metodo Martinotti-Charmat, with a shorter ageing period than for Spumante; in a few cases, it is also produced using the Metodo Ancestrale with bottle fermentation. Sensory-wise, this results in a finer, less persistent perlage than that of sparkling wine. Among the best-known Italian frizzanti are the Lambrusco appellations of Emilia-Romagna, Prosecco Frizzante DOC, Bonarda dell'Oltrepò Pavese and Moscato d'Asti DOCG. Due to the lower pressure, frizzanti do not need to be bottled with mushroom corks and agraffes; instead, the traditional "tappo raso" with a cord fastening or a screw cap is commonly used, whilst crown caps are less common. Everything you need to know about sparkling wines. – SUPERIORE.DE

Fruit

"Fruit" refers to the totality of aromas reminiscent of fresh, cooked or dried fruit – ranging from citrus and apple, through stone fruit and red berries, to prunes and figs. It is the most prominent part of the flavour profile and originates partly from the grape itself and partly from the yeasts during fermentation.

Technically, a distinction is made between primary, secondary and tertiary aromas: primary aromas are inherent to the grape variety; secondary aromas develop during fermentation and ageing; and tertiary aromas develop during bottle ageing. Fruit aromas predominantly belong to the first group and recede over the years, whilst spicy and earthy notes come to the fore. Their intensity depends on the grape variety, degree of ripeness and climate – cooler sites tend to produce lighter, more acid-driven fruit notes, whilst warmer ones tend to yield darker, compote-like ones. – SUPERIORE.DE