Glossary
Passito
In Italy, "Passito" refers to a wine made from grapes that have been dried prior to vinification – either on the vine or, after harvest, in ventilated rooms and climate-controlled drying chambers. The loss of water concentrates the sugar, aromas and extract, resulting in wines with high density and, in most cases, a distinct residual sugar content. Legally, the EU defines a Passito as a wine made from dried grapes; accordingly, numerous Italian Disciplinari include the designation as a wine type within DOC and DOCG classifications. Traditionally, Passito wines are regarded as meditation wines to be savoured slowly after a meal.
Among the best-known Italian Passito wines are the Passito di Pantelleria made from Zibibbo, the Vin Santo of Tuscany, Recioto della Valpolicella and Recioto di Soave in Veneto, Passito di Caluso made from Erbaluce, Malvasia delle Lipari, Sciacchetrà from the Cinque Terre and the sweet Sagrantino di Montefalco Passito. Two notable examples fall outside the sweet wine category: Amarone della Valpolicella and Sforzato di Valtellina are produced as dry wines. Typical aromas range from dried fruit and dates through to honey and spicy notes. Everything you need to know about dessert wines. – SUPERIORE.DE
Passito di Pantelleria DOC
Passito di Pantelleria DOC is one of Sicily's most famous sweet wines and forms part of the Pantelleria DOC (recognised in 1971 as Sicily's third DOC). The growing area is limited to the volcanic island of Pantelleria in the province of Trapani, situated between Sicily and Tunisia. It is made exclusively from the Zibibbo grape (100 per cent), the local name for Moscato d'Alessandria – the name is derived from the Arabic word zabīb ("raisin"), which refers to the Arab introduction of the grape variety in the Middle Ages. The low-growing "Alberello Pantesco" cultivation method has been a UNESCO World Heritage Site (Intangible Cultural Heritage of Humanity) since 2014.
After being harvested by hand, the grapes are dried in the sun for one to four weeks on bamboo mats or directly on the vine; all stages of production must take place on the island. The Pantelleria DOC comprises a total of eight wine types: alongside Passito, these include Moscato di Pantelleria, Moscato Spumante, Moscato Dorato, Moscato Liquoroso, Passito Liquoroso, Zibibbo Dolce and Pantelleria Bianco. Passito di Pantelleria is characterised by an amber-gold colour, an intense bouquet of dried figs, honey, candied oranges, dates and myrtle, and a sweet, velvety flavour with a high alcohol content (typically over 15% vol). Everything you need to know about dessert wines. – SUPERIORE.DE
Perlage
Perlage refers to the visible play of carbon dioxide bubbles in the glass – their size, number, distribution and persistence. As pressure falls when the bottle is opened and the wine is poured, dissolved carbon dioxide comes out of solution and forms bubbles at so-called nucleation sites in the glass.
The appearance depends, among other things, on the carbon dioxide content and pressure, temperature, the wine's constituents, and the shape and surface of the glass. Under EU law, sparkling wine has a minimum excess pressure of 3 bar, whilst semi-sparkling wine has 1 to 2.5 bar. A fine, persistent perlage can be a positive feature, but is not in itself a reliable measure of quality. – SUPERIORE.DE
→ See also Metodo Classico · Metodo Martinotti · Dosage
Persistence
→ See Finish
Phylloxera
Phylloxera (Phylloxera vastatrix, now Daktulosphaira vitifoliae) is an insect from North America, measuring just one to one and a half millimetres in length, which feeds on the roots of Vitis vinifera and causes the vine to die within a few years. It was first recorded in southern France in 1863, and in 1868 the botanist Jules-Émile Planchon identified the pest in Montpellier. From there, it spread rapidly across Europe: to Austria in 1867, Germany in the mid-1870s, Spain in 1876 and Italy in 1879. By 1900, around three-quarters of Europe's vineyards had been destroyed; in Italy, over 100,000 hectares across 27 provinces had already been affected by 1894, with Sicily hit the hardest.
The solution was found in the 1880s in the form of grafting: The European grapevine is grafted onto a phylloxera-resistant American rootstock (Vitis riparia, Vitis rupestris or Vitis berlandieri), and at the grafting point the two grow together to form a new plant. Today, the vast majority of all grapevines worldwide are grown on American rootstocks. Ungrafted vines ("piede franco") have survived mainly in areas where specific site conditions – particularly very sandy soils – hinder the spread of phylloxera, such as in the sandy coastal areas of Marsala and in isolated vineyards on Pantelleria, on Mount Etna and in Sardinia. These rare vineyards are now genetic time capsules and are of inestimable value for the preservation of indigenous varieties. – SUPERIORE.DE
Piave Malanotte DOCG
Piave Malanotte DOCG – also known as "Malanotte del Piave" – is a Venetian appellation that was separated from the existing Piave DOC in 2010. The name derives from the Malanotte sub-zone in the municipality of Vazzola (Province of Treviso). The wine-growing region stretches along the River Piave between the provinces of Treviso and Venice. The wine is made from the indigenous Raboso grape varieties: Raboso Piave (at least 70 per cent) and Raboso Veronese (up to 30 per cent), which may be replaced by up to 5 per cent of other red grape varieties authorised in Treviso and Venice.
A characteristic feature of the DOCG is the traditional winemaking method: The Disciplinare stipulates that 15 to 30 per cent of the grapes must be dried – a technique that softens the Raboso's natural harshness (high acidity, dense tannins) without losing its freshness. The prescribed ageing period is at least 36 months, of which 12 are spent in wooden barrels and 4 in the bottle. The traditional "Bellussera" training system – an elevated, cross-shaped structure – continues to characterise the landscape along the Piave to this day. Malanotte is characterised by a deep ruby-red colour with violet highlights, a complex bouquet of cherry, wild berries and balsamic notes, and an austere, full-bodied flavour with structured tannins. Everything you need to know about Veneto wines. – SUPERIORE.DE
Piceno DOC
The Piceno DOC – whose full name is "Rosso Piceno" – is a Marche wine appellation recognised since 1968, with a large production area. The growing region spans four provinces (Ancona, Macerata, Fermo and Ascoli Piceno), with the exception of the Rosso Conero area. It is based on two central Italian grape varieties: Montepulciano (35–85 per cent) and Sangiovese (15–50 per cent), supplemented by up to 15 per cent of other red grape varieties authorised in the Marche region. The production regulations also permit single-varietal Sangiovese wines (at least 85 per cent).
The DOC comprises four categories: Rosso, Sangiovese, Novello and Superiore. Rosso Piceno Superiore is a stricter sub-category from a strictly defined area in the south of the province of Ascoli Piceno; it may be released for sale no earlier than 1 November of the following year; ageing in wood is permitted but not mandatory. Typical characteristics of Piceno include a ruby-red colour, an aromatic bouquet of cherry, plum and red berries with spicy notes, as well as a dry, balanced flavour with soft tannins and great drinkability – one of the most accessible examples of the central Italian Sangiovese-Montepulciano tradition. The name derives from the pre-Roman Piceni people, who inhabited the area before the Roman conquest. Everything you need to know about Marche wines. – SUPERIORE.DE
Pieve
In the case of Vino Nobile di Montepulciano, "Pieve" (Italian for "parish") refers to a new classification linked to twelve UGA (Unità Geografiche Aggiuntive). These designations are, amongst other things, rooted in the medieval ecclesiastical territorial administration; historical, landscape and geographical studies of the place names were also taken into account when defining the boundaries.
The most prominent example of this is the Vino Nobile di Montepulciano DOCG in southern Tuscany: since January 2025, twelve official "Pievi" have been established there as UGA: Argiano, Ascianello, Badia, Caggiole, Cerliana, Cervognano, Gracciano, Le Grazie, Sant'Albino, Sant'Angelo, San Biagio and Valiano. Their inclusion on the label is subject to strict guidelines; historical parish boundaries played an important role in defining these areas, alongside other geographical and landscape criteria. In this way, Vino Nobile combines historical place names with a more precise indication of geographical origin. Everything you need to know about Vino Nobile wines. – SUPERIORE.DE
Pressing
Pressing refers to the extraction of the solid components after the free-run must has been drawn off. The pressure must meet two requirements: high enough to ensure a full yield, yet low enough not to damage the seeds and stalks – whose tannins and oils make the must harsh and rancid.
The process is carried out in stages. The must obtained first is the finest; as the pressure increases, the levels of tannins, bitter compounds and sediment rise, which is why the final fractions are collected separately and are usually put to other uses. The common types of press range from the historic basket press, through the horizontal press, to the pneumatic tank press, in which a rubber hose presses the mash evenly against the wall – the gentlest method in common use today. – SUPERIORE.DE
Primitivo di Manduria DOC
The Primitivo di Manduria DOC is the historic heartland of Apulian Primitivo, situated in the western province of Taranto and parts of the province of Brindisi (Apulia). The wine-growing region comprises 15 municipalities in the Salento and along the Ionian coast, historically characterised by Mediterranean viticulture. The wine is based on the Primitivo grape, which must account for at least 85 per cent, supplemented by up to 15 per cent of other red grape varieties authorised in Apulia. The prescribed training systems are the traditional Alberello Pugliese or the Contro Spalliera (Guyot or Cordone training).
The Disciplinare recognises two types: the standard wine (at least 13.5% vol, maximum residual sugar of 18 g/l – ranging from dry to "abboccato" style) and the Riserva (at least 14% vol, 24 months' ageing, 9 of which in wooden barrels). In 2011, the Primitivo di Manduria Dolce Naturale DOCG was established as a separate category from the historic sweet wine tradition – Apulia's first DOCG. Characteristic features of Primitivo di Manduria include a deep ruby-red colour with violet highlights, a broad, complex bouquet of cherry, plum and Mediterranean spices, and a full-bodied, velvety flavour with a distinct alcoholic structure. Everything you need to know about Primitivo wines. – SUPERIORE.DE
Primitivo di Manduria Dolce Naturale DOCG
Primitivo di Manduria Dolce Naturale DOCG is reserved for a naturally sweet red wine made from 100% Primitivo. The production area lies in Apulia in parts of the provinces of Taranto and Brindisi, centred on the territory around Manduria. The sweet-wine type was originally part of the Primitivo di Manduria DOC and was recognised as a separate DOCG in 2011.
Concentration comes from very ripe or overripe grapes and, depending on the method, from partial drying of the berries. No alcohol is added. The production rules require a minimum total alcoholic strength of 16% vol., of which at least 13% vol. must be actual alcohol, together with at least 50 g/l of residual sugar. The wine therefore typically shows dense, ripe fruit with notes of cherry, fig and dried fruit, often accompanied by cocoa and Mediterranean spice; sweetness, alcohol and tannin combine in a powerful, concentrated style. Everything you need to know about dessert wines. – SUPERIORE.DE
Producers' Consortium
A protection consortium is a voluntary organisation of producers, winemakers and bottlers from an Italian DOP or IGP wine region, which is responsible for the protection, promotion and supervision of the designation. The legal basis is Article 41 of the Testo Unico Vino (Law 238/2016), and recognition is granted by the Italian Ministry of Agriculture. A Consorzio di Tutela is recognised if it represents at least 35 per cent of winegrowers and 51 per cent of certified production.
If the higher level of representativeness – 40 per cent of winegrowers and 66 per cent of production – is achieved, the consortium may also carry out certain tasks and measures provided for by law in relation to all producers of the designation included in the control system, not just its members. This does not replace state supervision; monitoring tasks are carried out in coordination with the relevant authorities and inspection bodies. Among the best-known wine consortia are the Consorzio Vino Chianti Classico, founded in 1924 and featuring the Gallo Nero, the Consorzio Tutela Brunello di Montalcino and the Consorzio Tutela Barolo Barbaresco Alba e Roero. – SUPERIORE.DE
Production Regulations
The production specification is the legal text setting out all the quality and production requirements for a DOP or IGP designation. The legal basis is Article 94 of EU Regulation 1308/2013 and, in Italy, Article 35 of the Testo Unico Vino (Law 238/2016). The Disciplinare is drawn up by the producers themselves, usually through the relevant Consorzio, based on an EU model.
Mandatory content includes the definition of the growing area, the authorised grape varieties and their percentage shares, the maximum yield per hectare, oenological practices, the analytical and sensory characteristics of the wine, and the link between the wine and the terroir. Specific requirements, such as minimum ageing in wood and in the bottle, or permitted exceptions for vinification outside the zone, are, where applicable, a binding part of the relevant Disciplinare. Amendments are proposed by the Consorzio, reviewed by the Italian Ministry and published by the European Commission. – SUPERIORE.DE
Protective gas
Protective gas refers to a gas used to displace oxygen from the surface of the wine. Nitrogen and argon are the main gases used: they do not react with the wine and are hardly soluble in it – in chemical terms, they are known as inert gases. Carbon dioxide is also used, but behaves differently because it dissolves in the wine and can affect the mouthfeel.
They are used wherever a container cannot remain filled to the brim: in the headspace of partially filled tanks and casks, when flushing pipes, and during bottling. Argon is heavier than air and therefore forms a particularly stable layer, whilst nitrogen is cheaper – hence the mixtures. This method is not suitable as a long-term solution – opened containers should be emptied within a reasonable timeframe. – SUPERIORE.DE
→ See also Reductive · Topping Up
Pump-over
Remontage, also known as pumping over, refers to the process of drawing off the fermenting must from the bottom of the vat and pumping it back over the cap of pomace. It is the most common of the three methods used to control mash fermentation. Comparative measurements have shown it to result in a more intense extraction than "punch-down" and "délestage"; however, the extent of the difference depends on how the process is carried out in practice.
This advantage is also its limitation: during pumping, the must absorbs oxygen. Whilst this promotes colour stability, it may be undesirable if a reductive style is the aim. Some producers therefore allow the must to flow by gravity alone rather than pumping it. The choice between the three methods is a stylistic decision, and the distinctions between them are fluid: frequency, duration and intensity have a greater impact than the method itself. – SUPERIORE.DE
→ See also Punch-Down · Délestage
Punch-Down
Punch-down, also known by the French term "pigeage", refers to the process of pressing down the cap of pomace during mash fermentation. The carbon dioxide produced carries the skins and seeds to the top, where they form a dense layer. If left undisturbed, it dries out: extraction becomes uneven, and unwanted microorganisms settle on the dry surface.
Traditionally, this was done by foot, as is still the practice in some Port wine production today; nowadays, rods or hydraulic presses are commonly used. In Italy, too, some producers still use foot treading – usually during the initial crushing of the grapes, and less frequently during the pigeage itself. The process is considered relatively gentle because it introduces little oxygen. The frequency and force applied help determine the subsequent tannin structure – with some grape varieties, too vigorous pressing can produce bitter notes. – SUPERIORE.DE