Glossary

Racking

Racking refers to the process of transferring wine to another vessel, thereby separating it from the settled lees. The first racking takes place once fermentation is complete and separates the wine from the yeast sediment; a second racking usually follows a few weeks later, often in conjunction with sulphiting. Small wineries use a siphon, whilst larger ones use pumps.

The process serves a dual purpose: it removes perishable solids and allows carbon dioxide to escape, whilst at the same time introducing oxygen into the wine – this is desirable during the first racking, but less so later on. For this reason, the bottle is immediately topped up afterwards. One litre of air is sufficient to saturate thirty litres of wine with oxygen, and every milligramme of it binds four milligrammes of sulphurous acid. – SUPERIORE.DE

→ See also Topping Up · Protective gas

Ramandolo DOCG

In 2001, Ramandolo DOCG became Friuli's first DOCG, having been carved out of the Colli Orientali del Friuli DOC. The growing area is confined to the municipalities of Nimis and Tarcento in the province of Udine, at the foot of Monte Bernadia (1,732 m). The south-facing terraced vineyards lie at altitudes of between 250 and 413 metres; the exceptionally high rainfall and marked day-night temperature differences prior to harvest create a climatic "island" that shapes the ripening of the grapes. The wine is made exclusively from Verduzzo Friulano (100 per cent), known locally as "verduzzo giallo".

The Disciplinare recognises two types: Ramandolo and Ramandolo Riserva, the latter of which undergoes a significantly longer ageing process. For both, the grapes are dried on the vine or in suitable rooms – the drying process is a characteristic of the production method, not a designation of a separate type. Ramandolo is characterised by a deep golden-yellow colour, an intense bouquet of dried apricot, honey and hazelnut, and a sweet, richly structured, velvety flavour, elegantly balanced by the Verduzzo's distinctive acidity. Everything you need to know about dessert wines. – SUPERIORE.DE

Recioto

In Veneto, "Recioto" refers to sweet wines made from partially dried grapes, in which fermentation is managed or halted in such a way that natural residual sugar is retained. Three DOCG wines bear this name: Recioto della Valpolicella as a red wine, and Recioto di Soave and Recioto di Gambellara as white wines.

The most likely origin of the name is thought to be the Veronese word "recia", meaning "ear" – referring specifically to the most exposed parts of the grape. Historically, Recioto is closely linked to Amarone: Amarone developed as a dry-fermented variant of this wine type; accordingly, early labels bear the designation "Recioto della Valpolicella Amarone". It was only later that Amarone established itself as a designation in its own right. Today, Amarone della Valpolicella and Recioto della Valpolicella are separate DOCG designations with clearly distinct production rules. – SUPERIORE.DE

→ See also Appassimento · Passito · Sweetening · Amarone

Recioto della Valpolicella DOCG

Recioto della Valpolicella is the historic sweet wine of the province of Verona and the forerunner of Amarone. Its roots go back to late antiquity: as early as the 4th century, Cassiodorus described "Acinatico" – a dense, sweet wine made from dried grapes – as the precursor to today's Recioto. The name itself derives from the Veronese dialect word "recia" (ear) and refers to the sun-ripened upper parts of the grapes, which are selected for drying. The appellation encompasses numerous municipalities in the province of Verona, including the sub-zones Classico and Valpantena. It is made primarily from Corvina Veronese (45 to 95 per cent) and Rondinella (5 to 30 per cent); recognised as a DOC in 1968, it was elevated to DOCG status in 2010.

After the harvest, the selected grapes are dried on straw mats for several months, concentrating their sugar, colour and aromas. During fermentation, the process is halted before all the sugar has been converted into alcohol – the key difference from Amarone, which historically emerged from a forgotten Recioto whose fermentation had run its course unchecked. The result is a deep, garnet-red sweet wine with a dense, velvety texture, offering aromas of ripe cherry, fig, raisins and chocolate, and a remarkable freshness that the Corvina grape retains even with high sugar levels. Thus, Recioto della Valpolicella is not only one of Europe's oldest wine styles, but also the sweet root of Amarone's success today. Everything you need to know about dessert wines. – SUPERIORE.DE

Recioto di Gambellara DOCG

Recioto di Gambellara DOCG is a Venetian sweet wine appellation, which was elevated from the Gambellara DOC (1970) to DOCG status in 2008. The growing area comprises four municipalities in the western province of Vicenza on the border with Verona (Gambellara, Montebello Vicentino, Montorso Vicentino, Zermeghedo), at the foot of the Lessini Mountains at altitudes of between 250 and 350 metres. It is made exclusively from the Garganega grape (100 per cent).

Unlike the related Recioto di Soave DOCG and Recioto della Valpolicella DOCG, Recioto di Gambellara is made exclusively from a single grape variety. The production regulations recognise two types: the Recioto di Gambellara Classico, which is traditionally also slightly sparkling, and the Recioto di Gambellara Spumante. The name "Recioto" is derived from the Venetian word "recia" (ear) and refers to the upper, sun-ripened part of the bunch of grapes, which is traditionally used for Passito. Characteristic features include a deep straw-yellow to golden-yellow colour, an intense bouquet of dried yellow fruit, honey and marzipan, and a sweet, harmonious flavour with a slightly bitter note on the finish. Everything you need to know about Veneto wines. – SUPERIORE.DE

Recioto di Soave DOCG

In 1998, Recioto di Soave DOCG became the first DOCG in Veneto to be recognised, having been separated from the Soave DOC classification. The growing area encompasses the hills around Soave and Monteforte d'Alpone in the province of Verona. The wine is based on the Garganega grape (at least 70 per cent), supplemented by up to 30 per cent Trebbiano di Soave, Pinot Bianco or Chardonnay. The designation "Classico" is reserved for the historic core area around Soave and Monteforte d'Alpone; 33 Menzioni Geografiche Aggiuntive (MGAs) allow for further geographical specification.

The designation is divided into three categories: the still Recioto di Soave, the Recioto di Soave Classico and the Recioto di Soave Spumante. A characteristic feature is the traditional drying of the grapes on bamboo mats (arele) in ventilated rooms (fruttai) for up to six months, resulting in a 35–45 per cent loss in weight; this often leads to the development of fine botrytis. The resulting wine displays a deep golden-yellow hue, an intense bouquet of dried yellow fruit, honey, apricot and the typical almond notes of the Garganega grape, as well as a sweet, full-bodied and rich flavour with a long finish. Everything you need to know about Veneto wines. – SUPERIORE.DE

Reductive

"Reductive" refers to an ageing process that excludes contact with oxygen as far as possible. This is achieved using gas-tight containers – usually stainless steel tanks – along with protective gases that displace the oxygen in the container – typically nitrogen, argon or carbon dioxide – sulphiting, containers filled as completely as possible, and short processing routes. The aim is to preserve the primary fruit character; the method is typically used for aromatic white wines, young red wines and sparkling wines.

However, the term has a second meaning, and this regularly leads to misunderstandings. "Reductive" also refers to an aromatic state: when there is too little oxygen, the yeasts produce hydrogen sulphide and related compounds that smell of flint, a struck match, rubber or rotten eggs. If these notes are only faintly present, they disappear through aeration or bottle ageing; a persistent "Böckser" remains. In any case, oxygen cannot be completely excluded – the yeasts themselves require a small amount during fermentation. – SUPERIORE.DE

→ See also Oxidative · Protective gas

Remuage

Remuage refers to the gradual shaking and turning of the bottles following bottle fermentation, so that the yeast sediment collects at the cork or in the neck of the bottle. It is only through this process that the sediment can be specifically removed during the subsequent disgorging.

Traditionally, the bottles are placed in a riddling rack and are rotated regularly over a period of days or weeks, gradually being turned more and more upside down. In modern wineries, gyropalettes or riddling robots often perform this action for many bottles at the same time. Remuage is followed by disgorging. – SUPERIORE.DE

→ See also Tirage · Disgorgement · Metodo Classico

Residual Sugar

Residual sugar is the sugar that remains in the wine after fermentation, expressed in grams per litre. It arises when fermentation ends prematurely – either naturally, because the rising alcohol content inhibits the yeasts, or deliberately through cooling, sulphiting or filtration. EU wine legislation links this to specific taste classifications: dry up to 4 grams per litre, semi-dry up to 12, off-dry up to 45, and sweet above that. Both of the lower categories allow for an exception for wines with pronounced acidity: "dry" up to 9 grams if the total acidity is no more than 2 grams below this, and "semi-dry" up to 18 grams with a maximum difference of 10 grams.

Residual sugar is not perceived as an absolute quantity, but in relation to acidity – which is precisely what the exceptions are designed to address. An acid-forward wine with 8 grams may taste dry, whilst a low-acidity wine with 5 grams may already taste slightly sweet. Furthermore, sugar increases viscosity and tempers the effect of acidity and tannins; this is why wines with residual sweetness often seem softer and fuller-bodied than their alcohol content would suggest. – SUPERIORE.DE

Ripasso

Ripasso is a Valpolicella winemaking technique in which a Valpolicella wine is refermented on the pomace left after the production of Amarone della Valpolicella and/or Recioto della Valpolicella. The current production rules require this refermentation to last at least three days. During the process, additional colour, aroma and tannin compounds as well as fermentable sugars from the pomace and its liquid fraction pass into the wine. Compared with a classic Valpolicella, Ripasso can therefore develop greater body, warmth and structure without being made by the same process as Amarone.

Valpolicella Ripasso has its own DOC; the traditional Valpolicella varieties remain the basis, particularly Corvina or Corvinone and Rondinella. The wine may not be released before 1 January of the second year following the harvest. Stylistically it often shows ripe cherry, darker fruit, spices and occasional hints of dried fruit, but under the production rules it is a dry red wine and should therefore not be defined by supposed "sweetness". Everything you need to know about Valpolicella wines. – SUPERIORE.DE

Riserva

"Riserva" is a traditional, specific designation under Italian wine law that indicates extended ageing periods within an existing appellation. Under the Testo Unico Vino (Law 238/2016, Art. 31), it is reserved for DOP wines, including DOC and DOCG, and must be regulated in the relevant Disciplinare. The law stipulates a minimum ageing period of two years for red wines, one year for white wines and tank-fermented sparkling wines (Metodo Martinotti/Charmat), and three years for bottle-fermented sparkling wines (Metodo Classico). In the case of blends from different vintages, the "Riserva" designation may only be used once the minimum ageing period for the entire batch has elapsed.

These periods are minimum requirements, which many appellations significantly exceed in their disciplinary regulations: Chianti Classico Riserva requires a minimum of 24 months' ageing (including 3 in the bottle), Brunello di Montalcino Riserva a total of six years (including 2 years in wood and 6 months in the bottle), and Barolo Riserva 62 months from the year of harvest (of which 18 months in wood). Whether ageing takes place in wooden barrels, in the bottle or in any combination thereof is governed exclusively by the respective disciplinary regulations; the law does not impose a general requirement for ageing in wood. The "Riserva" designation differs from "Superiore" – which primarily encompasses stricter cultivation and vinification requirements – in that it primarily governs the time dimension. – SUPERIORE.DE

Roero DOCG

Roero is the Piedmontese DOCG on the left bank of the Tanaro, opposite the Langhe. It comprises 19 municipalities in the province of Cuneo, whose landscape is characterised by the so-called "rocche" – striking sand formations eroded during the geological phenomenon known as the Tanaro diversion. The soils trace their origins back to an ancient sea inlet: sandy, marine sediments mixed with clay and limestone, significantly lighter than the heavier marl soils of the Langhe. Recognised as a DOC in 1985, Roero was elevated to DOCG status in 2004.

The DOCG comprises two wines: Roero Rosso, made from at least 95 per cent Nebbiolo, with 20 months' ageing (including 6 months in wood) for the standard version and 32 months (including 6 months in wood) for the Riserva; and the Roero Arneis, made from at least 95 per cent Arneis, also available as Riserva and Spumante. On these sandy soils, Nebbiolo displays a different character to that found in Barolo or Barbaresco: more fruit-driven, less tannic and more accessible earlier. The white Arneis offers a delicate bouquet of white flowers, pear and hazelnut and is now one of Piedmont's best-known white wines. Thus, the DOCG combines a more approachable Nebbiolo with an Arneis that sets standards beyond the region. Everything you need to know about Nebbiolo wines. – SUPERIORE.DE

Romagna Albana DOCG

Romagna Albana is the historic white wine DOCG of Emilia-Romagna and, in 1987, was the very first white wine in Italy to be awarded DOCG status. The region lies between the provinces of Bologna, Ravenna and Forlì-Cesena, with the Spungone limestone formation forming its geological backbone as it runs through the hills. The wine is based on the indigenous Albana grape, which must account for at least 95 per cent of the blend – a grape variety that is rarely found outside the Romagna region and which, for a white wine, has an unusually high tannin content. Recognised as a DOC in 1967, it was elevated to DOCG status in 1987; in 2011, the name was changed from Albana di Romagna to Romagna Albana.

The DOCG comprises four styles: Secco (dry), Amabile (semi-sweet), Dolce (sweet) and Passito, supplemented by a Passito Riserva. For the Passito, the grapes are dried between 15 October and 30 March to achieve a sugar content of at least 285 g per litre; in the event of botrytis infection (muffa nobile), these time limits do not apply and the requirements become stricter. The dry Albana displays a structure unusual for a white wine, with noticeable tannins, apricot, chamomile and citrus notes; the Passito is amber in colour, with aromas of dried fruit, honey and peach. In this way, the DOCG encompasses the full spectrum of one of Italy's most distinctive white grape varieties. Everything you need to know about Emilia-Romagna wines. – SUPERIORE.DE

Romagna Sangiovese DOC

Romagna Sangiovese DOC is the main red wine appellation in Emilia-Romagna; in its current form, it has been recognised since 2011 as part of the overarching Romagna DOC (its predecessor was Sangiovese di Romagna DOC, established in the 1960s). The growing region stretches across the hilly pre-Apennine zone in the provinces of Forlì-Cesena, Ravenna, Rimini and seven municipalities in the province of Bologna – one of the largest Sangiovese appellations in central Italy in terms of area. The wine is based on the Sangiovese grape, which must account for at least 85 per cent. A notarial deed from Faenza dating from 1672 provides early evidence of the Sangiovese grape variety in the Romagna region.

The DOC recognises three quality levels: the standard wine (at least 12% vol), the Superiore (at least 12.5%) and the sub-zone wines with the Riserva option (at least 13%, maximum yield 9 t/ha). The Disciplinare recognises 16 official sub-zones – including Bertinoro (calcareous, porous Spungone soils, full-flavoured, medium-bodied wines), Predappio (Spungone, sand and clay; firm tannins, long ageing potential) and Modigliana (marl and sandstone up to 570 m altitude; a slender, floral style with lively acidity). Typical characteristics of Romagna Sangiovese include a ruby-red colour, an aromatic bouquet of red fruit and spicy notes, and a dry, balanced flavour, the stylistic range of which reflects the diversity of the sub-regions. Everything you need to know about Emilia-Romagna wines. – SUPERIORE.DE

Rosato

→ See Rosé Wine

Rosazzo DOCG

In 2011, the Rosazzo DOCG was carved out of the Colli Orientali del Friuli DOC. This small wine-growing region comprises only the municipalities of Manzano, San Giovanni al Natisone and a small area in Corno di Rosazzo (Province of Udine). The soils consist of marl and sandstone of Eocene origin – locally known as "Ponca" or "flysch" – which lend the wine a distinctive mineral structure. The name derives from the Romanesque Abbazia di Rosazzo (founded 1068–1070), whose monastic records document wine production in the area as far back as the 14th century; the Serenissima Repubblica di Venezia supplied these wines to its courts from 1420 onwards.

Rosazzo is a carefully crafted blend of several grape varieties: Friulano (at least 50 per cent), Sauvignon (20–30 per cent), Pinot Bianco and/or Chardonnay (20–30 per cent) and Ribolla Gialla (up to 10 per cent); in addition, up to 5 per cent of other white grape varieties authorised in the province of Udine may be used. The result is a refined, full-bodied white wine with a deep straw-yellow to golden-yellow hue, a complex bouquet of ripe white fruit, citrus blossom, bergamot and Mediterranean herbs, as well as a dry, salty-mineral flavour with balanced acidity and pronounced ageing potential. Everything you need to know about Friuli wines. – SUPERIORE.DE

Rosé

→ See Rosé Wine

Rosso Conero DOC

The Rosso Conero DOC is the main red wine appellation in the Marche region, centred around the coastal massif of Monte Conero (572 m), and has been recognised since 1967. The wine-growing region comprises seven municipalities in the province of Ancona: the core area of Ancona, Offagna, Camerano, Sirolo and Numana, as well as parts of Castelfidardo and Osimo. The wines are based on the 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 the Marche region. The coastal climate of Monte Conero, with warm Adriatic influences and rocky limestone soils, shapes the wines' characteristic freshness and structure.

The standard wine is the Rosso Conero DOC (at least 11.5% vol); the Riserva version was spun off in 2004 as a separate Conero DOCG (at least 85% Montepulciano, a maximum of 15% Sangiovese, aged for at least 24 months, at least 12.5% vol). Since the 2025 Disciplinare reform, the Conero DOCG has also included a "Rosa" or "Rosato" category. Rosso Conero is characterised by a deep ruby-red colour, an intense bouquet of dark, ripe fruit, cherry and spicy notes, as well as a full-bodied, balanced flavour with soft tannins and good freshness – characteristics that position Rosso Conero as a distinct variant of Montepulciano alongside the higher-volume Montepulciano d'Abruzzo DOC. Everything you need to know about Marche wines. – SUPERIORE.DE

Rosso Piceno

→ See Piceno DOC

Roundness

"Round" describes a wine without any pronounced harshness: acidity, tannins and alcohol blend together in such a way that no single component stands out.

This impression is created by ripe tannins, moderate acidity and often a touch of residual sugar or glycerine, which round off the overall balance. Unlike "soft", which refers to the absence of harshness, "round" focuses on the cohesiveness of the overall impression. – SUPERIORE.DE

→ See also Softness · Velvety · Silky

Ruché di Castagnole Monferrato DOCG

Ruché di Castagnole Monferrato DOCG is a small but distinctive Piedmontese appellation in the Monferrato Astigiano region, which was upgraded from DOC (1987) to DOCG in 2010. The wine-growing area comprises just seven municipalities in the province of Asti: Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo and Viarigi – situated on the left bank of the Tanaro in a hilly, wooded landscape. The wine is based on the rare, indigenous Ruché grape variety, which must account for at least 90 per cent of the blend, supplemented by up to 10 per cent Barbera and/or Brachetto.

The Ruché grape variety had all but died out by the 1980s; its DOC designation in 1987 (at the instigation of, amongst others, the parish priest Don Cauda) and its subsequent elevation to DOCG status were instrumental in its rescue. The Disciplinare recognises two categories: the standard wine and the Riserva; both permit the addition of "Vigna". Characteristic of Ruché are a ruby-red colour with subtle violet highlights, an aromatic bouquet of red fruit, roses and spicy notes with a characteristic floral finish, as well as a dry, medium-bodied and harmonious flavour – a highly distinctive varietal profile in Piedmont. Everything you need to know about Piedmont wines. – SUPERIORE.DE