Glossary

Gallo Nero

Gallo Nero (Italian for "black rooster") is the historic emblem of Chianti Classico and is now the registered trademark of the Consorzio Vino Chianti Classico. The symbol dates back to the coat of arms of the Lega del Chianti, the political and military alliance founded in 1384 by the Repubblica del Marzocco (Florence) as an anti-Sienese force, which brought the three Chianti municipalities of Castellina, Gaiole and Radda under a single administration.

According to legend, a cockcrow race decided the border between Florence and Siena: both cities sent out a knight each as soon as the cock at their respective palaces crowed, and the border was drawn where the knights met. Florence chose a black cockerel and starved it; it crowed well before Siena's well-fed white cockerel, and the Florentine knight set off earlier and covered the greater distance. Thus, the majority of today's Chianti Classico zone came under Florentine control. Today, the black cockerel in a red ring adorns the neck label of every Chianti Classico DOCG bottle, certifying its origin from the historic core area between Florence and Siena. Everything you need to know about Chianti wines and the top-tier Chianti Classico Gran Selezione category. – SUPERIORE.DE

Gattinara DOCG

Gattinara is a small, historically significant red wine DOCG in Alto Piemonte, at the foot of Monte Rosa in the far north-east of the region. The growing area is confined to the single municipality of Gattinara in the province of Vercelli, with vineyards situated between 250 and 550 metres above sea level on porphyritic volcanic soils. The wine is made predominantly from Nebbiolo, accounting for 90 to 100 per cent – known locally as "Spanna" – supplemented by a maximum of 10 per cent Vespolina and/or Uva Rara (Bonarda di Gattinara). Recognised as a DOC in 1967, Gattinara was elevated to DOCG status in 1990.

On the mineral-rich volcanic soils, Spanna develops its own distinctive character: a pale garnet colour with orange hues when ripe, a delicate nose of roses, violets, red fruits and spices, accompanied by a typical bitter note on the palate. The ageing requirements are among the strictest for Nebbiolo in Italy: 35 months for the standard wine, 24 of which are in wood; 47 months for the Riserva, 36 of which are in wood. As a result, the Nebbiolo here reveals a different side to that found in Barolo or Barbaresco: leaner, more mineral, with exceptionally long ageing potential. Everything you need to know about Nebbiolo wines. – SUPERIORE.DE

Ghemme DOCG

Ghemme DOCG is a small but iconic Piedmontese appellation from the Alto Piemonte region in the province of Novara, which was elevated to DOCG status in 1997. The growing area comprises only the village of Ghemme and parts of Romagnano Sesia – one of Italy's smallest DOCGs. The wine is based on Nebbiolo (known locally as "Spanna"), accounting for at least 85 per cent, supplemented by up to 15 per cent Vespolina and/or Uva Rara (Bonarda Novarese) on sandy-clay-gravelly moraine soils at altitudes between 220 and 400 metres.

The designation is divided into two categories: the standard wine (aged for at least 34 months, of which at least 18 months in wood, with a minimum alcohol content of 12% vol) and the Riserva (aged for at least 46 months, of which 24 months in wood, with a minimum alcohol content of 12.5% vol). Both may bear the designation "Vigna". Characteristic features of Ghemme include a ruby-red colour with garnet-red hues as it ages, an ethereal bouquet of violets, red fruits and spices, and a dry, acid-driven flavour with an almondy, bitter finish – characteristics that position Ghemme as a distinct northern expression of Nebbiolo alongside Gattinara and Barolo. Everything you need to know about Nebbiolo wines. – SUPERIORE.DE

Governo all'uso toscano

Governo all'uso toscano is a traditional Tuscan winemaking technique in which a young wine that has already fermented is slowly induced to ferment again by adding lightly dried grapes or material derived from them. The method predates the modern Chianti system and became closely associated in the 19th century with Bettino Ricasoli's work on the Chianti style. His experiments and writings helped to systematise grape selection and winemaking for Chianti, but the historical development cannot be reduced to a single date or a rigid recipe.

The current Chianti DOCG production rules describe Governo as a slow refermentation of freshly racked wine with lightly dried grapes of the permitted varieties. The additional fermentation can make the wine appear rounder, more fruit-driven and approachable earlier, although the precise effect depends on the grapes, degree of drying, quantity used and course of fermentation. Governo is used far less frequently today than in the past, but it remains a traditional oenological practice linked to the history of Chianti. – SUPERIORE.DE

Gran Selezione

→ See Chianti Classico Gran Selezione DOCG

Grappa

Grappa is Italy's classic pomace spirit and has been protected as a geographical indication at EU level since 1989: only spirits distilled from Italian pomace in Italian distilleries may bear this name. The minimum alcohol content is 37.5% vol; the market standard is 40%, whilst high-quality grappas often range from 43 to 50%. Traditional batch distillation in a water bath or using direct steam preserves the aromas of the pomace most gently; continuous column distillation is regarded as a more efficient, industrial method.

Grappa can be categorised according to several criteria. In terms of the base grape pomace, the spectrum ranges from the classic blend of various pomace to single-varietal "monovitigno" grappa, a category established in 1973 by the Friulian distillery Nonino. In terms of ageing, a distinction is made between crystal-clear grappa with no contact with wood, "affinata" with a few months' cask ageing, "invecchiata" with at least twelve months' ageing in wood, and "stravecchia" with at least eighteen months' ageing. In terms of character: pure, flavoured or infused with herbs and berries. The spectrum thus ranges from crystal-clear, single-varietal digestifs to amber-coloured barrique reserves. Everything you need to know about grappa. – SUPERIORE.DE

Green

In wine tasting, "green" refers to impressions arising from incomplete ripeness – and encompasses three distinct aspects. Green aromas reminiscent of peppers, grass or asparagus stem from methoxypyrazines, which only break down when exposed to light. Green acidity arises when too much malic acid remains: it is respired off during ripening, particularly on warm nights, and comes across as sharp rather than fresh as long as it predominates. Green tannins come from unripe seeds, which only lignify late in the process and change colour from green to brown in the process; they taste harsh and bitter rather than grainy.

It is crucial to distinguish between sugar ripeness and phenolic ripeness, which do not necessarily coincide: in warm years, the berries reach high must weights before the pips and skins are fully ripe. The winegrower therefore does not rely solely on analytical values, but also bites into the pips and skins. In the cellar, green acidity can be softened through malolactic fermentation, in which malic acid is converted into the milder lactic acid; green aromas and green tannins, however, remain in the wine. – SUPERIORE.DE

→ See also Herbaceous