Glossary

Oak

Oak is by far the most important wood used in winemaking: dense enough to retain liquid, yet permeable to oxygen. Virtually only three species are used – the European sessile oak (Quercus petraea) and English oak (Quercus robur), as well as the American white oak (Quercus alba). The English oak is rich in ellagitannins and low in aromatic compounds, whilst the sessile oak is, conversely, more aromatic and lower in tannins. American white oak contains around twenty times more whisky lactone – also known as oak lactone – than the European species; this compound is the key component responsible for the oak flavour and has a coconut-like aroma. Only the heartwood of trees, usually over a hundred years old, is used, and French oak is split rather than sawn to preserve the grain and ensure the cask is airtight.

The common distinction between Slavonian and French oak is botanically inaccurate: Slavonian oak is almost always Quercus robur, the same species that also grows in France. As well as the species, stand density is the key factor determining the quality of the wood, as dense stands restrict growth and result in narrower annual rings. Slavonian oak is traditionally used to make the large casks for Barolo, Brunello and Amarone – rich in tannins and with a restrained aroma, as required for ageing over several years without the influence of the wood. Before barrel-making, the staves are stored outdoors for 18 to 36 months; at some cooperages, this can be as long as five years. During this time, the moisture content drops from 70 to 80 per cent to around 14 per cent; aggressive tannins are broken down, and the precursors of aromas develop. Kiln-dried wood, by contrast, is considered "green" and resinous. – SUPERIORE.DE

→ See also Toasting · Barrel · Large Barrel

Offida DOCG

Offida DOCG is a relatively new Marche appellation, recognised as a DOCG since 2011 (having evolved from the Offida DOC established in 2001). The wine-growing region covers the southern Marche between the provinces of Ascoli Piceno and Fermo, stretching from the Adriatic coast up to the medium-altitude hills at between 50 and 650 metres. The DOCG comprises three types, each with its own distinct character: Offida Pecorino (at least 85% Pecorino), Offida Passerina (at least 85% Passerina) and Offida Rosso (at least 85% Montepulciano).

Offida Rosso requires a minimum of 24 months' ageing, 12 of which must be spent in wooden barrels and 3 in the bottle. The Pecorino is typically characterised by a straw-yellow colour with greenish highlights, a bouquet of citrus, sage and aniseed, and a fresh, mineral-driven flavour; Passerina displays a delicately aromatic profile of white blossom, pineapple and citrus. The Rosso presents a deep ruby-red colour, dense fruit notes of red berries and spicy hints with structured tannins. The related Terre di Offida DOC also covers Passerina Spumante, Passito and Vino Santo. Everything you need to know about Marche wines. – SUPERIORE.DE

Oltrepò Pavese DOC

The Oltrepò Pavese DOC is one of the largest and highest-volume wine regions in northern Italy, having been recognised since 1970. The wine-growing area encompasses the southernmost part of Lombardy in the province of Pavia, between the Po Valley and the Ligurian Apennines. The DOC is regarded as a "museum of grape varieties" – historically, an unusually high number of indigenous grape varieties were documented here; the Disciplinare continues to reflect this diversity today in numerous wine styles.

The blended wines are based on Barbera and Croatina (25–65 per cent each), supplemented by Uva Rara, Vespolina and Pinot Nero. Single-varietal wines range from Riesling (Renano and Italico), Pinot Nero, Chardonnay, Cortese, Moscato and Malvasia to Barbera and Bonarda. Pinot Nero occupies a prominent position in the Oltrepò Pavese; in 2010, the independent Pinot Nero dell'Oltrepò Pavese DOC designation was created for this grape variety, whilst Metodo Classico sparkling wines are classified under the Oltrepò Pavese Metodo Classico DOCG. Everything you need to know about Lombardy wines. – SUPERIORE.DE

Oltrepò Pavese Metodo Classico DOCG

Oltrepò Pavese Metodo Classico is the DOCG designation for classic bottle-fermented sparkling wine from Lombardy's Oltrepò Pavese, the hilly wine-growing region south of the River Po between Pavia and the foothills of the Apennines. The region is Italy's largest growing area for Pinot Nero: the first clones of the grape variety arrived directly from Burgundy as early as 1865. Recognised in 1970 as the DOC designation "Oltrepò Pavese Spumante Metodo Classico", it was separated from the DOC in 2007 to become an independent DOCG.

The Metodo Classico is produced as white and rosé, made from at least 70 per cent Pinot Noir, supplemented by Chardonnay and Pinot Grigio or Bianco; where the wine is labelled as a single-varietal, the Pinot Noir content must rise to 85 per cent. A special rosé variant, the Cruasé, was introduced in 2009; this is a rosé sparkling wine made from at least 70 per cent Pinot Nero. The basic requirement for all types is 15 months' ageing on the lees; for Millesimato, this is at least 24 months, though many producers age their wines for considerably longer. The characteristic profile features a fine perlage in a straw-yellow to salmon-pink colour, with a nose of white flowers, citrus fruit and baker's yeast; with longer ageing, brioche and toasty notes develop. The DOCG thus represents the pinnacle of Lombardy's sparkling wines. Everything you need to know about Lombardy wines. – SUPERIORE.DE

On the Lees

Ageing on the lees refers to the storage of wine on the lees once fermentation is complete. A distinction is made between the coarse lees prior to the first racking and the fine lees thereafter; the fine lees are usually used for longer ageing.

The effect is based on autolysis: the dead yeast cells break down and release mannoproteins, glucans and amino acids into the wine. This alters the texture and mouthfeel, improves oxidative stability and promotes malolactic fermentation; it often allows the sulphur content to be reduced. The process is commonly used for white wines and for sparkling wines following bottle fermentation, where the wine remains on the lees for years. – SUPERIORE.DE

→ See also Autolysis · Bâtonnage

Orange Wine

Orange wine refers to a white wine that is fermented on the skins in the same way as a red wine – hence the term "skin-fermented white wine". Contact with the grape skins lasts from days to months and transfers pigments, tannins and aromas that would otherwise remain in the pomace during conventional white wine production. The colour ranges from amber to coppery orange.

The result is a wine that was harvested as a white but behaves like a red: with noticeable tannins, a denser texture and, often, oxidative notes. Historically, this method is the older form of white wine production – in Georgia, it has been practised in qvevri for millennia; its rediscovery in Europe originated in Friuli and neighbouring Slovenia. Orange wine is not a legal category: EU wine legislation does not recognise the term, and there are no binding guidelines on how long the maceration period must last. Everything you need to know about white wines. – SUPERIORE.DE

→ See also Maceration · Amphora · Crushing

Organic Wine

Organic wine refers to wine produced from grapes that have been grown and processed in accordance with certified organic standards. The first EU regulations on organic viticulture, dating from 1991, were initially limited to the vineyard; vinification in the cellar was not subject to mandatory regulations until the introduction of EU Regulation 203/2012. Since then, the term has been legally protected on the label. Today, the EU Organic Regulation 2018/848 and Implementing Regulation 2021/1165 apply.

In the cellar, certain winemaking processes are restricted, including partial concentration by chilling, and the number of authorised additives has been reduced. The sulphur limits are lower than for conventional wine and vary depending on the type of wine and residual sugar content. Organic wine can be identified by the EU organic logo and the code number of the organic certification body. Italy is one of Europe's leading producers of organic wine. Everything you need to know about organic wines. – SUPERIORE.DE

Orvieto DOC

Orvieto DOC is one of Italy's oldest and most traditional white wine appellations; it has been recognised since 1971 and covers a cross-regional area: the wine-growing area stretches across the province of Terni in Umbria and the province of Viterbo in northern Lazio, along a stretch of the River Tiber. The blend is based on Trebbiano Toscano (known locally as "Procanico") and Grechetto, which must account for at least 60 per cent; this is supplemented by up to 40 per cent of other white grape varieties authorised in the region. The historic core area around the tuff cliffs of Orvieto forms the Orvieto Classico sub-zone.

An unusually wide range of styles is permitted: Secco, Abboccato, Amabile, Dolce, Superiore and Muffa Nobile (made from botrytised grapes). The designation "Vendemmia Tardiva" is linked to the Superiore classification. Orvieto is characterised by a straw-yellow colour, a delicate, fruity aroma and a dry to semi-sweet flavour with a slightly almondy, bitter finish. Winegrowing in Orvieto dates back to Etruscan times; in the Middle Ages, Orvieto was one of the best-known white wines in Europe. Everything you need to know about Umbrian wines. – SUPERIORE.DE

Oxidative

"Oxidative" refers to a maturation process involving deliberately increased contact with oxygen. The main source is the wooden cask, whose pores and joints allow for a continuous exchange of gases; if the cask is kept bunged, the amount of oxygen entering is limited to very small quantities. This is to be distinguished from micro-oxygenation, in which oxygen is added in a controlled manner. The oxygen causes tannins to polymerise, stabilises the colour and brings out tertiary aromas.

Wines with a distinctly oxidative character are produced where contact with air becomes a stylistic device: Vin Santo in an unfilled caratello, Marsala and Vernaccia di Oristano, which matures under a yeast veil. This process develops notes of nuts, dried fruit and caramel, whilst the colour takes on an amber hue. The line between this and a fault is blurred – uncontrolled oxidation makes a wine dull and flat. – SUPERIORE.DE

→ See also Reductive · Micro-Oxygenation