Glossary

Maceration

The maceration period is the length of time during which the must and solid components remain in contact. It is the most important factor in extraction – and it distinguishes red wine from rosé and white wine from orange wine: the same grapes yield a different product depending on the duration of maceration.

The components do not dissolve at the same time. Pigments are water-soluble and pass into the must early on; tannins take longer and dissolve more effectively once alcohol has formed. Therefore, a short maceration time primarily affects the colour, whilst a long one affects the structure. It can take place before fermentation – in which case it is known as cold maceration – or it can occur during fermentation or be extended beyond it. The appropriate duration depends on the grape variety, the degree of ripeness and the desired style. – SUPERIORE.DE

→ See also Crushing · Cold Maceration

Malolactic Fermentation

Malolactic fermentation, also known as biological deacidification, is a bacterial conversion in which sharper-tasting malic acid is transformed into softer lactic acid and carbon dioxide. It usually takes place after alcoholic fermentation, but with co-inoculation of suitable lactic acid bacteria it can begin while alcoholic fermentation is still in progress. Oenococcus oeni is frequently responsible, although other lactic acid bacteria may also be involved depending on the wine and method. The process may start spontaneously or be initiated deliberately with selected cultures.

Sensory acidity becomes less sharp and the wine may seem rounder and softer. Diacetyl can be formed as a by-product and, depending on its concentration, may contribute buttery or nutty notes, although these are by no means always clearly perceptible. Malolactic fermentation is common in the ageing of many dry red wines; in white wines it is carried out, limited or deliberately prevented according to the desired style. Completing the process also helps prevent an unwanted malolactic fermentation from starting later in the bottle. – SUPERIORE.DE

Malvasia delle Lipari DOC

Malvasia delle Lipari DOC is a Sicilian wine appellation from the volcanic archipelago of the Isole Eolie (Aeolian Islands) in the province of Messina, recognised since 1973. It is based on Malvasia di Lipari (at least 95 per cent), supplemented by up to 5 per cent Corinto Nero – a rare red grape variety with Greek origins. The growing area encompasses all seven islands of the archipelago, although wine production is concentrated on Salina.

The regulations provide for three types: the still "Naturale", the "Passito" (at least 18% vol total alcohol, aged for at least 6 months) and the "Liquoroso" (at least 20% vol, fortified). A distinctive feature of the Passito is the traditional sun-drying on bamboo mats ("canizzi") for 10 to 20 days – a typical practice in Mediterranean island viticulture. The resulting wine has an amber-yellow colour, an intense aroma of apricot, honey, citrus fruits and Mediterranean herbs, and a sweet, velvety flavour with a long finish – it was already traded in the Middle Ages as one of Italy's most sought-after sweet wines. Everything you need to know about Malvasia wines. – SUPERIORE.DE

Maremma Toscana DOC

The Maremma Toscana DOC is a relatively recent but strategically important Tuscan appellation, recognised as a DOC since 2011 (previously an IGT). The wine-growing region encompasses the entire province of Grosseto in southern Tuscany, making the DOC unusually versatile: the production regulations are broad in scope and permit both indigenous and international grape varieties – a reflection of the Maremma's keen spirit of experimentation.

For white wines, the cuvée must contain at least 60 per cent Vermentino, Trebbiano Toscano and/or Viognier; for red wines, at least 60 per cent Sangiovese, Cabernet Franc, Cabernet Sauvignon, Merlot, Syrah and/or Ciliegiolo, either individually or in combination. Single-varietal wines are permitted for numerous grape varieties, including Vermentino, Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Ciliegiolo, Petit Verdot and Pugnitello. The range is complemented by Vin Santo, Passito and bivarietal wines, which are permitted to list two grape varieties on the label. The Maremma is characterised by its proximity to the Mediterranean, a warm climate with sea breezes and varied soil profiles – characteristics that typically lend the wines ripe fruit, Mediterranean spice and a soft tannin structure. Everything you need to know about Maremma wines. – SUPERIORE.DE

Medium dry

Depending on the type of wine, "medium dry" refers to different sugar ranges. For still wine, a maximum of 12 grams of residual sugar per litre is permitted, or 18 grams if the total acidity is no more than 10 grams per litre lower than the residual sugar.

For sparkling wine, however, "medium dry" refers to 32 to 50 grams per litre; equivalent terms include "demi-sec" and "abboccato". As with "dry", the designation therefore has a precise meaning only within the respective type of wine. – SUPERIORE.DE

→ See also Abboccato · Demi-Sec · Dry · Residual Sugar

Menzione Geografica Aggiuntiva

Menzione Geografica Aggiuntiva (MGA) is the officially defined additional geographical indication within a designation of origin; its scope and function are set out in the relevant Disciplinare. It allows producers to include the name of a geographical unit defined in the relevant Disciplinare on the label alongside the designation of origin. The Italian term can be translated as "additional geographical mention".

The system was codified primarily for the Piedmontese Nebbiolo DOCGs: Barbaresco introduced its cru vineyards in 2007, and Barolo in 2010 – a milestone that brought decades of debate over single-vineyard designations to an end. Today, Barolo comprises around 180 MGAs, of which around 170 are cru vineyards such as Cannubi, Brunate, Rocche di Castiglione and Ginestra, as well as eleven municipal MGAs. Barbaresco lists around 65 MGAs, including Asili, Rabajà and Martinenga. The ENOGEA maps by the Italian wine cartographer Alessandro Masnaghetti are regarded as the standard cartographic reference. MGAs are not a quality classification, but rather a geographical specification: they indicate a more precisely defined origin within the denomination and thus highlight the in-depth terroir approach of the Italian Nebbiolo world. – SUPERIORE.DE

Metodo Ancestrale

In modern usage, "Metodo Ancestrale" refers to a process in which must or wine that is still fermenting is bottled, and the alcoholic fermentation is allowed to complete inside the bottle. The resulting carbon dioxide remains in the sealed bottle and creates the perlage; a separate secondary fermentation, as with the Metodo Classico, is not necessarily required.

However, the term is not defined as uniformly in legal terms as the Metodo Classico. Depending on the producer, the addition of yeast, residual sugar, pressure, filtration and disgorging may be handled differently. The yeasts often remain in the bottle; internationally, the term "Pét-Nat" is frequently used for related styles. The Italian "col fondo" is similar to this process, but is not automatically the same. Everything you need to know about sparkling wines. – SUPERIORE.DE

Metodo Classico

"Metodo Classico" refers to the traditional method of producing sparkling wine involving a second fermentation in the bottle, named after the Champagne method. The "liqueur de tirage", made from sugar and yeast, is added to the still base wine; after bottling, the second fermentation produces carbon dioxide, which remains trapped as fine perlage. This is followed by ageing on the lees for several months to several years, then remuage (the gradual tilting of the bottle to dislodge the lees) and finally dégorgement, followed by dosage. Within the EU, the French term "méthode champenoise" is reserved for Champagne; "Metodo Classico" is the Italian technical term.

Among the most significant Italian appellations are Franciacorta DOCG in Lombardy (a pioneer since 1961, with a minimum of 18 months' ageing on the lees, Riserva 60), Trento DOC in Trentino (at least 15 months), Alta Langa DOCG in Piedmont (only Chardonnay and Pinot Nero grown at altitudes above 250 metres) and Oltrepò Pavese Metodo Classico DOCG. On the palate, these wines share a fine, long-lasting effervescence and aromas of citrus, white flowers, baker's yeast and brioche, which develop into toasty, nutty notes as they age. Everything you need to know about sparkling wines. – SUPERIORE.DE

Metodo Martinotti

The Martinotti method (also known as the Martinotti-Charmat or Charmat method) refers to the production of sparkling wine involving a second fermentation in a stainless-steel pressure tank, known as an autoclave. The process was invented in 1895 by the Piedmontese oenologist Federico Martinotti, director of the Regia Stazione Enologica in Asti; around 1910, the Frenchman Eugène Charmat further developed the system for industrial use, which is where the double name originates. Unlike the Metodo Classico, the second fermentation does not take place in individual bottles, but in large pressure tanks; after clarification, the wine is bottled under isobaric conditions.

The process typically takes 30 to 80 days (Charmat corto); in the longer variant (Charmat lungo), developed in 1970, it takes 9 to 15 months with more intensive contact with the yeast. Because it preserves the primary aromas of the grapes, the method is considered ideal for aromatic varieties and forms the basis of the best-known Italian sparkling wines: Prosecco DOC and DOCG made from Glera (Veneto and Friuli), Asti Spumante DOCG made from Moscato Bianco in Piedmont, as well as the various Lambrusco appellations of Emilia-Romagna. On the palate, fresh fruit, floral aromas and a lively, delicate perlage dominate. Everything you need to know about sparkling wines. – SUPERIORE.DE

MGA

→ See Menzione Geografica Aggiuntiva

Micro-Oxygenation

Micro-oxygenation refers to the controlled introduction of very small amounts of oxygen, usually via a fine-pored diffuser in the tank. The process mimics what happens naturally in a wooden cask: a slow, even influx of oxygen that allows tannins to polymerise and stabilises the colour.

The effect can only be controlled to a limited extent. It depends on the ratio between tannins and colouring compounds – both must be present in sufficient quantities and in balance for harsh tannins to be converted into softer ones. If there is too little tannin, oxidation predominates and the wine turns brown; if the anthocyanin content is disproportionately high, the process has no effect. Fine lees, sulphurous acid, and the duration and intensity of the dosing also influence the result. – SUPERIORE.DE

→ See also Oxidative · Barrel · Tannin

Millesimato

"Millesimato" is a label designation for Italian sparkling wines in which at least 85 per cent of the grapes come from the specified vintage; the harvest year must be stated on the label. The term derives from the French word "millésime". Unlike a pure vintage sparkling wine, the "Millesimato" designation says nothing about any possible blending with older reserve wines, provided the 85 per cent threshold is maintained.

For bottle-fermented sparkling wines, the "Millesimato" classification sets the wine apart from the standard range: Franciacorta DOCG requires at least 30 months' ageing on the lees for "Millesimato", compared with 18 months for the standard version, whilst Trento DOC requires at least 24 months. The "Millesimato" designation may also be used for sparkling wines produced using the tank method, such as Prosecco, provided the prescribed vintage proportion of at least 85 per cent is maintained. Everything you need to know about sparkling wines. – SUPERIORE.DE

Minerality

Minerality is one of the most frequently used yet least clearly defined terms in the language of wine. It usually refers to an impression of flint, wet chalk, salt or smoke, often associated with a cool, crisp sensation on the palate. There is no authoritative oenological definition, and the widespread notion that minerals from the soil are transferred unchanged into the wine cannot be scientifically substantiated.

As a descriptive term, however, it remains useful because it identifies a recognisable style: Wines with high acidity, a low pH value, restrained fruit and often reductive ageing are regularly characterised in this way. The term is often applied to wines from volcanic soils as well as from limestone and schist formations – although the contributions of soil, climate and winemaking to the final result are almost impossible to separate. – SUPERIORE.DE

Minimum Alcohol Content

The minimum alcohol content specifies the actual alcohol content a product must have in order to be marketed as a wine of a particular category. Under EU law, the minimum limits vary depending on the wine-growing zone; for Italy, which is predominantly in Zone C, wine must generally have an actual alcohol content of at least 9% vol. Exceptions apply to aromatic sparkling wines with high residual sugar: Moscato d'Asti DOCG requires an actual alcohol content of around 4.5 to 6.5% vol, as its residual sugar is counted as potential alcohol in the total alcohol content relevant under wine legislation. Separate labelling rules apply to deal-alcoholised and partially deal-alcoholised wines; fully deal-alcoholised wine has a maximum of 0.5% vol.

For DOP and IGP wines, each "Disciplinare" specifies its own minimum alcohol content, usually well above the EU limit. Well-known requirements include 11.5% for Chianti DOCG, 12% for Chianti Classico DOCG, 13% for Barolo DOCG and 13.5% for Amarone della Valpolicella DOCG. The actual alcohol content must be stated on the label as a percentage by volume (% vol), measured at 20°C. – SUPERIORE.DE

Mistelle

Mistelle, known in Italian as "mistella", refers to a sweet product based on grape must, in which alcoholic fermentation is prevented or stopped early by the addition of alcohol. As a result, the natural grape sugar is largely preserved. Mistelle is not the same as a finished liqueur wine, but may be used as a component in its production.

For Marsala, the current Disciplinare uses the term "sifone" for must to which alcohol of viticultural origin and/or wine spirit has been added. Sifone may be used depending on the type of Marsala; in Marsala Vergine, however, it is excluded, as are concentrated must and cooked must. – SUPERIORE.DE

→ See also Liqueur Wine · Fortification · Must

Montecucco Sangiovese DOCG

Montecucco Sangiovese DOCG is a relatively new Tuscan appellation situated on the western slopes of Monte Amiata, which was elevated to DOCG status in 2011 (having been a DOC since 1998). The wine-growing area comprises seven municipalities in the southern part of the province of Grosseto – Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso and Seggiano – at altitudes ranging from 150 to 400 metres. The wine is based on Sangiovese grapes, accounting for at least 90 per cent of the blend, supplemented by up to 10 per cent of other red grape varieties authorised in Tuscany. The vineyards benefit from a distinctive terroir: the extinct volcano Monte Amiata introduces volcanic material into the otherwise heterogeneous soils in parts of the region, whilst fresh winds from the sea and the mountains create marked temperature variations.

The Disciplinare recognises two categories: the standard wine (aged for at least 12 months in wood and 4 months in the bottle) and the Riserva (aged for a total of at least 30 months, of which 24 months are in wood and 6 months in the bottle). Characteristic features of Sangiovese from Montecucco include an intense ruby-red colour, a fruity bouquet with notes of red berries and spicy accents, and a mineral, full-bodied structure – characteristics that position Montecucco Sangiovese as a distinct style alongside Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti Classico. Everything you need to know about Maremma wines. – SUPERIORE.DE

Montefalco Sagrantino DOCG

Montefalco Sagrantino is Umbria's most famous DOCG red wine, named after the medieval town of Montefalco in the province of Perugia. In addition to Montefalco, the region encompasses parts of the neighbouring municipalities of Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria. Recognised as a DOC in 1979 (as part of the Montefalco DOC), the Sagrantino designation was elevated to an independent DOCG in 1992. It is based exclusively on the Sagrantino grape, an indigenous variety with extremely high tannin content that is grown almost exclusively here; since 2002, the name "Sagrantino" has been legally reserved for the DOCG.

What is now primarily known as a powerful dry wine was originally produced as a passito for religious occasions; the dry version only became a distinct wine style from the 1970s onwards. Both types require at least 33 months' ageing, with the dry variant spending 12 months in wood followed by a further four months in the bottle. Colour and aroma are typical of the variety: an intense ruby red with violet highlights, turning garnet red with age, and a characteristic blackberry nose. Added to this are expressive, concentrated tannins, which make Sagrantino a red wine with an ageing potential of two decades or more. Everything you need to know about Umbrian wines. – SUPERIORE.DE

Montello Rosso DOCG

Montello Rosso DOCG – also known as "Montello" or "Rosso del Montello" – is a Venetian wine appellation in the province of Treviso, which was elevated to DOCG status in 2011. The wine-growing region encompasses the hills of Montello and the Colli Asolani in the Pre-Alps of the province of Treviso. It is based on a Bordeaux blend: Cabernet Sauvignon (40–70 per cent), supplemented by Merlot and/or Cabernet Franc and/or Carmenère (30–60 per cent), as well as up to 15 per cent of other red grape varieties authorised in Treviso.

Two types are permitted: the standard type (at least 12.5% vol) and the Superiore (at least 13% vol, aged for at least 18 months). Typical characteristics of Montello Rosso include an intense ruby-red colour that deepens to garnet with age, a complex bouquet of dark forest fruits, spices and aromatic notes from barrel ageing, and a dry, robust flavour with a long finish. The combination of Alpine coolness and Venetian warmth gives rise to a distinctive Bordeaux-style wine that sets this appellation apart from other Venetian Cabernet blends. Everything you need to know about Veneto wines. – SUPERIORE.DE

Montepulciano d'Abruzzo DOC

The Montepulciano d'Abruzzo DOC is a defining feature of red wine production in Abruzzo and is one of Italy's highest-volume red wine DOCs, having been recognised since 1968. The production area encompasses all four provinces of Abruzzo – Chieti, L'Aquila, Pescara and Teramo – with vineyards at altitudes of up to 600 metres, and on south-facing slopes up to 700 metres. The wine is based on the indigenous Montepulciano grape, which must account for at least 85 per cent, supplemented by up to 15 per cent of other red grape varieties authorised in Abruzzo (not to be confused with the Tuscan Vino Nobile di Montepulciano, which is based on Sangiovese).

The Disciplinare specifies the basic wine and the Riserva (aged for at least 24 months, including 9 months in wooden barrels). Eight sub-zones make up the appellation: Alto Tirino, Colline Pescaresi, San Martino sulla Marrucina, Teate, Terre Aquilane, Terre dei Peligni, Terre dei Vestini and Terre di Chieti – in these, the minimum proportion of Montepulciano is higher than in the standard wine. Two further sub-zones have been elevated to independent designations: Colline Teramane 2003 and Casauria 2025. The "Cerasuolo" rosé category, which was previously included, was spun off as an independent DOC in 2010. Montepulciano is characterised by a deep ruby-red colour, an ethereal, fruity bouquet of ripe red fruit and spices, and a full-bodied, robust flavour with soft tannins. Everything you need to know about Montepulciano wines. – SUPERIORE.DE

Morellino di Scansano DOCG

Morellino di Scansano is the Sangiovese DOCG in the southern coastal Maremma, in the province of Grosseto. Morellino is the local name for Sangiovese, which grows here on the hills between the rivers Ombrone and Albegna; the area encompasses not only the town of Scansano, from which it takes its name, but also parts of Manciano, Magliano in Toscana, Grosseto, Campagnatico, Semproniano and Roccalbegna. Recognised as a DOC in 1978, Morellino di Scansano was elevated to DOCG status from the 2007 vintage onwards. The blend must consist of at least 85 per cent Sangiovese, supplemented by up to 15 per cent of other red grape varieties authorised in Tuscany.

The proximity to the Tyrrhenian Sea gives the Sangiovese here a softer, more fruit-driven character than in the inland areas of Tuscany: sandy and clayey soils, sea breezes and a Mediterranean climate result in an approachable, warm wine. The Annata is released in the spring following the harvest; the Riserva requires at least two years' ageing, including one year in wood. Classic characteristics include a deep ruby red colour, a nose of red cherry, wild berries and Mediterranean scrub, and soft, juicy tannins. Morellino di Scansano thus epitomises the sun-drenched side of Tuscan Sangiovese. Everything you need to know about Maremma wines. – SUPERIORE.DE

Moscato d'Asti DOCG

Moscato d'Asti DOCG is one of the best-known Italian sweet wine appellations, recognised alongside Asti Spumante DOCG since 1993. The production area comprises 51 municipalities in the provinces of Asti, Alessandria and Cuneo in southern Piedmont; parts of the area have been part of the UNESCO World Heritage Site "Piedmontese Wine-growing Landscapes" since 2014. The wine is made exclusively from the Moscato Bianco grape variety (100 per cent).

Unlike Asti Spumante, Moscato d'Asti is not made sparkling through a second fermentation, but retains a natural, light effervescence – known in Italian as "vivace" – resulting from the interrupted fermentation. It is traditionally bottled with a low alcohol content (4.5–6.5% vol) and higher residual sugar, and is characterised by an aromatic bouquet of orange blossom, sage, peach and lychee. The Disciplinare also permits the "Vendemmia Tardiva" style, the addition of "Vigna", and two sub-regions (Santa Vittoria d'Alba and Strevi). Everything you need to know about Moscato wines. – SUPERIORE.DE

Moscato di Scanzo DOCG

Moscato di Scanzo DOCG – also known as "Scanzo DOCG" – is one of Italy's smallest DOCGs, recognised since 2009 (having evolved from the 2002 DOC). The growing area is limited to the single municipality of Scanzorosciate in the province of Bergamo (Lombardy), on the southern slopes of the Bergamo Alps. It is based on the indigenous Moscato di Scanzo grape (100 per cent), a rare red Muscat variety with a centuries-old local tradition.

The Disciplinare recognises only a single type: a wine made from dried grapes. After being harvested by hand, the grapes are dried for at least 21 days until they reach a sugar content of at least 280 g/l; the grape-to-wine yield is limited to a maximum of 30 per cent. The prescribed ageing period is at least two years; ageing in wooden containers is prohibited. Moscato di Scanzo is characterised by a deep ruby red colour with garnet-red highlights, an intense bouquet of ripe red fruit, raisins and Mediterranean spices, and a sweet, harmonious flavour with an almond-like finish. Everything you need to know about Moscato wines. – SUPERIORE.DE

Must

Under EU wine legislation, must is the liquid product obtained from fresh grapes by natural means or through physical processes. An actual alcohol content of no more than 1 per cent by volume is permitted; if fermentation continues to progress, wine legislation refers to this as fermenting must.

Must is not only a precursor to wine, but also a raw material for other products. Concentrated grape must is produced by removing water; rectified concentrated grape must is, in addition, largely free of other constituents. In the case of Marsala, "mosto cotto" – must that has been thickened by heating – may also be used, whilst "sifone" consists of must and added alcohol. – SUPERIORE.DE

→ See also Mistelle · Liqueur Wine · Must Extraction · Sweetening

Must Extraction

Must extraction refers to all the steps involved in turning grapes into must – from draining off the free-run juice to pressing the solid components. The amount of must that may be produced is not left to the producer's discretion: the Disciplinari specify a yield, i.e. the ratio of grape weight to volume of wine. Figures around 70 per cent are common; anything exceeding this may no longer be marketed under the designation.

The reason is one of quality. As pressure increases, tannins, bitter compounds and sediment are increasingly released from the skins, seeds and stems. The yield limit therefore prevents the coarsest elements from entering a quality wine. Some appellations go even further: the Disciplinare for Franciacorta DOCG stipulates that whole, un-destemmed grapes must be pressed – explicitly on the grounds that this allows the must fractions to be separated more cleanly. – SUPERIORE.DE