Glossary

Sagrantino di Montefalco

Salice Salentino DOC

Salice Salentino DOC is one of Apulia's most important wine appellations, recognised since 1976. The production area encompasses several municipalities in the provinces of Lecce and Brindisi in southern Salento – named after the municipality of Salice Salentino. The basis for the red wines is the Negroamaro 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 (historically, primarily Malvasia Nera di Lecce and Brindisi).

An unusually wide range of styles is permitted: Rosso, Rosato, Bianco (Chardonnay, Fiano, Pinot Bianco and/or Verdeca, totalling at least 70 per cent), Superiore, Aleatico and Aleatico Liquoroso – many of which are also produced as Spumante. The Riserva version requires at least 24 months' ageing, 6 of which must be in wooden casks. The traditional training system is the Alberello Pugliese, a low bush-style training system whose origins in southern Apulia are traced back to the Greek colonisation. Salice Salentino is characterised by a deep ruby-red colour, a warm, Mediterranean bouquet of ripe red fruit, cherry and spicy notes, as well as a full-bodied, soft-tannic flavour with rich warmth and good structure. Everything you need to know about Negroamaro wines. – SUPERIORE.DE

Salinity

Salinity describes a flavour sensation reminiscent of sea salt or brine, and usually occurs alongside high acidity and a firm structure. Wine does indeed contain salts – primarily potassium, sodium, magnesium and calcium compounds, as well as chlorides, which form part of the dry extract. In most wines, however, their concentrations are at or below the threshold of perception, so that the impression arises more from the interplay of acidity, extract and a low pH value than from measurable salt.

Saltiness becomes clearly detectable where salty soils and artificial irrigation coincide: in such cases, chlorides enter the vine in quantities that even inexperienced tasters can perceive. The widespread belief that proximity to the sea alone introduces salt into the wine, however, is unsubstantiated – as with minerality, the path from the soil to the glass cannot be directly traced. – SUPERIORE.DE

Secco

Depending on the type of wine, "secco" refers to different sugar levels. For still wine, a maximum of 4 grams of residual sugar per litre is permitted, or 9 grams if the total acidity is no more than 2 grams per litre lower than the residual sugar.

For sparkling wine, "secco" corresponds to the range of 17 to 32 grams per litre; synonyms include "dry" and "asciutto". For Marsala, however, "secco" means less than 40 grams of reducing sugars per litre. The term can therefore only be clearly defined in conjunction with the specific type of wine. – SUPERIORE.DE

→ See also Dosage · Residual Sugar

Sforzato di Valtellina DOCG

The Sforzato di Valtellina DOCG – known locally as "Sfursat di Valtellina" – is one of Italy's most prestigious Alpine wine appellations and is produced using the appassimento method with a specific Nebbiolo variety. The wine-growing area consists of terraced vineyards on the right bank of the River Adda in Valtellina (Province of Sondrio, Lombardy), between the municipalities of Ardenno and Tirano, up to an altitude of 700 metres. The wine is made primarily from the Nebbiolo grape – known locally as "Chiavennasca" – accounting for at least 90 per cent, supplemented by up to 10 per cent of other red grape varieties authorised in the province of Sondrio.

A hallmark of the DOCG is the rigorous appassimento process: after being harvested by hand, the grapes are left to dry on bamboo mats or in crates in ventilated rooms (fruttai) until December (pressing does not begin until 10 December). The resulting wine must reach an alcohol content of at least 14% vol and be aged for at least 20 months, 12 of which must be in wooden barrels. Characteristic of Sforzato are a deep ruby-red colour with garnet-red highlights, an intense bouquet of dried red fruit, raisins, cherries and spicy notes, as well as a full-bodied, structured flavour with pronounced tannins and long ageing potential – the Alpine answer to the Amarone tradition of Veneto. Everything you need to know about Valtellina wines. – SUPERIORE.DE

Silky

"Silky" describes an even finer mouthfeel than "velvety": the wine glides over the palate without leaving any resistance.

Tannins are present, but delicate and in lower concentrations – typical of varieties with a naturally fine tannin structure, such as Pinot Nero, or of wines that have undergone long bottle ageing, during which some of the tannins have already broken down. Whereas "velvety" still has some texture, "silky" is smooth. – SUPERIORE.DE

→ See also Velvety · Softness · Roundness

Skin-Contact Wine

→ See Orange Wine

Small Barrel

Wooden barrels of up to around 600 litres are classed as "small barrels" – as opposed to "large barrels", which start at 1,000 litres. The term refers to a range of sizes rather than a regulated category: it encompasses the 225-litre barrique as well as the tonneau, the caratello and regional formats.

What they have in common is their effect. There is a large surface area of wood available per litre of wine, resulting in a correspondingly pronounced release of aromas and supply of oxygen. When people talk about "small oak", they are therefore usually referring not to the size, but to the character: more toasty and vanilla notes, and faster maturation. – SUPERIORE.DE

→ See also Barrique · Tonneau · Caratello · Large Barrel · Barrel

Soave Superiore DOCG

Soave Superiore is the top-tier DOCG of the famous white wine from eastern Veneto. In 2001, the Superiore version was spun off from the Soave DOC – recognised in 1968 – to become a separate DOCG, whilst the DOC designation remained in place for the standard version. The wine-growing region lies in the province of Verona and comprises twelve municipalities between the historic centre of Soave and the eastern Veronese hills. The wine is based on the indigenous Garganega grape, accounting for at least 70 per cent of the blend, supplemented by up to 30 per cent Trebbiano di Soave (nostrano) and Chardonnay.

The delicate almond note on the finish is the hallmark of Soave, characterised by the Garganega grown on the volcanic soils of the Lessini foothills. A straw-yellow colour with greenish highlights and a bouquet of white flowers and yellow fruits round off the profile. The DOCG comprises three categories: the Superiore, the Superiore Classico from the historic core area, and the Superiore Riserva with a higher minimum alcohol content. A minimum of three months' bottle ageing is required before sale; the wine may be released for sale no earlier than 1 April of the following year, whilst the Riserva must be aged for at least twelve months from 1 November of the harvest year. Everything you need to know about Soave wines. – SUPERIORE.DE

Softness

"Soft" describes the absence of harshness: acidity and tannins take a back seat; nothing is scratchy or sharp. This impression arises from moderate acidity, tannins that have mellowed with time, and often a touch of residual sugar or glycerine.

"Soft" is thus the umbrella term for this family of textures, which the other terms further define – "round" refers to the cohesiveness of the overall impression, "velvety" to a dense mouthfeel with a fine texture, and "silky" to an even smoother glide. – SUPERIORE.DE

→ See also Roundness · Velvety · Silky

South Tyrol

→ See Alto Adige DOC

Spicy

"Spicy" describes aromas reminiscent of spices – pepper, cloves, cinnamon, liquorice or Mediterranean herbs. The sources vary: some originate from the grape variety itself, such as the peppery note in Syrah, which is attributable to the sesquiterpene rotundone. Another arises in the wooden cask, where vanilla aromas and smoky, spicy compounds are formed as the inside of the cask is charred. A third only emerges during bottle ageing, when the primary fruit notes recede and tertiary notes come to the fore.

"Spicy" is therefore not an indication of origin or production method, but a collective term for impressions arising from very different sources. Anyone wishing to determine the cause should pay attention to the context: grape variety "spiciness" is already evident in young wine, "wood-derived spiciness" persists for a long time, whilst "ageing-derived spiciness" only emerges with the passing of the years. – SUPERIORE.DE

Spontaneous Fermentation

Spontaneous fermentation refers to fermentation that begins without the addition of cultured yeasts. It is triggered by the yeasts present on the grape skins and in the cellar. A characteristic feature is the sequence of events: initially, various non-Saccharomyces yeasts, which tolerate low levels of alcohol, are active; as the alcohol content rises, the actual wine yeast, Saccharomyces cerevisiae, takes over. This early phase is regarded as a source of additional aromas, and often results in higher glycerine levels.

The trade-off is reduced predictability: the start of fermentation can be delayed, fermentation may stall and leave residual sugar behind, and volatile acidity may develop. A middle ground is provided by the "pied de cuve" – a small quantity of early-harvested grapes is allowed to ferment spontaneously and used as a starter. It is also common to begin with spontaneous fermentation and add selected yeast later on. – SUPERIORE.DE

Spumante

→ See Sparkling Wine

Stabilisation

Stabilisation refers to measures that prevent a wine from becoming cloudy or developing sediment after bottling. There are two main scenarios.

Unstable proteins flocculate as soon as the wine warms up – during transport or whilst on the shelf. These are removed before bottling using bentonite; white wines are particularly affected. Tartar, on the other hand – the potassium salt of tartaric acid – crystallises when cold. To prevent this, the wine is cooled vigorously for a few days so that the crystals precipitate before bottling. Alternatively, additives inhibit crystal formation – mannoproteins, which naturally enter the wine during ageing on the lees, have the same effect. Tartar crystals in the bottle are not a fault: they are flavourless and do not affect the wine. – SUPERIORE.DE

→ See also Fining · Autolysis

Stainless Steel Tank

Since the 1970s, the stainless-steel tank has replaced concrete and wood as the standard vessel. It is gas-tight, flavour-neutral, easy to clean and can be precisely temperature-controlled using cooling jackets – a prerequisite for controlled fermentation and reductive ageing.

What it does not provide is the influence of wood; moreover, oxygen exposure is significantly lower than in an oak barrel. A wine can still mature in steel, however – the processes simply take place more slowly and without the aromas contributed by the wood. For fresh, fruit-driven wines, this is precisely what is desired. Those seeking woody notes or more rapid development opt for wood, clay or concrete – often in combination, such as fermentation in steel followed by ageing in barrels. – SUPERIORE.DE

State Control Seal

The state control mark is the legal category under Italian wine law for the official certification marks on DOP wines. The legal basis is Article 48 of the Testo Unico Vino (Law 238/2016), which governs the use, issuance and control of the Contrassegno di Stato. Today, the mark serves to ensure the control and traceability of protected wines.

The control mark can take two forms: as a physical state band around the neck of the bottle, or as an electronic tracking system in accordance with Article 48(8), which may serve as an alternative for DOC and IGT wines. Both systems ensure that bottled wines can be linked to certified production and support their traceability. The physical labels are produced by the Istituto Poligrafico e Zecca dello Stato; issuance and administration are the responsibility of the recognised control bodies for the respective appellation; this task may be delegated to the Consorzio di Tutela. A Ministerial Decree of 19 December 2023 standardised the system and extended its use to IGT wines. – SUPERIORE.DE

State Excise Seal

The state-issued band is the official tamper-proof strip around the neck of all Italian DOCG wines, which certifies their authenticity, origin and traceability. The Fascetta di Stato is printed by the Istituto Poligrafico e Zecca dello Stato in Rome and consists of watermarked paper featuring microprint, fluorescent inks and a unique alphanumeric number that identifies each individual bottle. The recognised control bodies for the respective appellations are responsible for issuing and distributing the fascetta; this task may be delegated to the relevant Consorzio di Tutela.

The fascetta is compulsory for all DOCG wines, but voluntary for DOC and IGT wines. In recent years, numerous consortia have opted to adopt the banderole on a voluntary basis for traceability reasons, including Prosecco DOC, Sicilia DOC and Pantelleria DOC. A ministerial decree dated 19 December 2023 standardised its use for IGT wines. Since 2025, a new banderole featuring a tricolour motif and enhanced digital traceability via a QR code has been in circulation, which directs consumers to the wine's certification details. – SUPERIORE.DE

Still Wine

Still wine is the common term for wine without any perceptible carbonation; the basic product category under wine legislation is simply "wine". The legal basis for this is EU Regulation 1308/2013, Annex VII, Part II, No. 1. To distinguish it from the sparkling categories, the following applies: the excess carbon dioxide pressure at 20°C must be less than 1 bar; from 1 bar onwards it is classified as "frizzante", and from 3 bar onwards as "spumante". The minimum alcohol content varies according to the EU wine-growing zone; for Italy, which is predominantly in Zone C, the minimum alcohol content is generally 9% vol, with exceptions for DOP wines and aromatic sweet wines.

Still wine comprises the vast majority of all European wines: the classic red, white and rosé wines, as well as still dessert wines or passiti. In Italy, virtually all major DOP red wines, such as Barolo DOCG, Brunello di Montalcino DOCG, Chianti Classico DOCG and Amarone della Valpolicella DOCG fall into this category, as do the great white wines such as Fiano di Avellino DOCG, Vermentino di Gallura DOCG and Soave Superiore DOCG. – SUPERIORE.DE

Structure

Structure refers to the framework that underpins a wine: acidity and tannins form the axes around which fruit, alcohol and residual sugar are organised. The term is often confused with "body", but it means something different. Body refers to the perceived weight, whilst structure refers to the internal organisation – a wine can have plenty of body but little structure if alcohol and extract levels are high but acidity and tannins are lacking, and conversely, it can appear light yet still have a clearly defined structure.

Wines with good structure are considered to have better ageing potential because the very components that form the framework also act as natural preservatives. Structure is developed in the vineyard through yield and harvest timing, and in the cellar through maceration time, pressing techniques and malolactic fermentation, which converts malic acid into the softer lactic acid, thereby specifically reducing acidity. – SUPERIORE.DE

→ See also Body

Subzone

A sub-zone is defined as a clearly demarcated smaller zone within a DOP wine region, which is regulated in the denomination's Disciplinare. The legal basis is Article 29(2) of the Testo Unico Vino (Law 238/2016). The prerequisites are specific ecological characteristics or a traditionally recognised identity, a distinct geographical, historical or administrative name, and stricter production regulations than those of the parent designation. Only DOP wines – that is, DOC and DOCG – may define sub-zones; IGP wines may not.

If a sub-zone of a DOC achieves commercial recognition and meets the representativeness thresholds set out in the Testo Unico, it may become an independent DOC in its own right; promotion to DOCG is subject to significantly stricter requirements. Well-known Italian sub-zones include the eight within the Chianti DOCG (including Rufina, Colli Fiorentini and, from 2026, Terre di Vinci), the five of the Valtellina Superiore DOCG (Sassella, Grumello, Inferno, Valgella, Maroggia) and those of the Barbera d'Asti DOCG (Tinella, Colli Astiani). "Menzione Geografica Aggiuntiva" and "Unità Geografiche Aggiuntive" are further tools for the geographical differentiation of individual designations, but do not form a universally applicable hierarchy below a sub-zone. – SUPERIORE.DE

Sugar-free extract

The sugar-free extract is the total extract minus the residual sugar, expressed in grams per litre. It therefore only takes into account those components that do not contribute to sweetness: non-volatile acids, glycerine, colouring agents and tannins, nitrogen compounds and minerals.

This parameter was introduced because the sugar content is comparatively easy to influence. The other constituents depend on yield and ripeness, but are also influenced by vinification and treatment. In dry wines, the sugar-free extract is practically equal to the total extract; it is only in wines with residual sweetness and noble rot wines that the two differ significantly. In wine analysis, both values are also used to detect adulteration, such as dilution with water. – SUPERIORE.DE

→ See also Dry Extract

Sulphiting

Sulphiting refers to the addition of sulphur dioxide during the winemaking process. It is not carried out just once, but at several stages: where appropriate, whilst the must is still in the tank, after alcoholic fermentation has been completed, at each racking, and before bottling.

The amount required depends on the pH value, the condition of the grapes, the residual sugar and the quantity of sulphur-binding by-products of fermentation. The timing also plays a role: an early addition, around a week after the end of fermentation, ensures microbiological safety but inhibits the wine's maturation; a late addition, after around twelve weeks, accelerates maturation whilst simultaneously increasing the risk. Red wine generally requires less sulphur than white wine, as its tannins provide additional antioxidant protection. – SUPERIORE.DE

→ See also Sulphur Dioxide

Sulphur Dioxide

Sulphur dioxide, which forms sulphurous acid when dissolved in water, is the most important preservative in winemaking; its salts are known as sulphites. Every wine contains sulphur dioxide, even without any being added – the yeasts produce small amounts of it themselves during fermentation. A distinction is made between free and bound sulphurous acid. The bound form is coupled to acetaldehyde, pyruvic acid and other by-products of fermentation and contributes very little to preservation. It is primarily the free form that is effective, and the level of antimicrobial protection depends on the molecular concentration, which is determined by the pH value: at a low pH, less total sulphur is required. The antioxidant effect follows different mechanisms. The effect is threefold: against microorganisms, against oxidation and against browning enzymes. In addition, sulphur dioxide binds the acetaldehyde produced during fermentation and prevents it from causing off-flavours.

EU wine legislation limits the total sulphite content according to wine type and residual sugar – for dry wines, this is set at 150 mg/l for red wine and 200 mg/l for white and rosé wines; the maximum limit increases with the residual sugar content, whilst it is lower for organically produced wines. From 10 mg/l, the statement "contains sulphites" must appear on the label. – SUPERIORE.DE

→ See also Sulphiting

Superiore

"Superiore" is a traditional, specific designation under Italian wine law that indicates a higher standard of quality within an existing appellation. Under the Testo Unico Vino (Law 238/2016), it is reserved for DOP wines, including DOC and DOCG, and must be expressly regulated in the relevant disciplinary regulations. Stricter requirements apply compared with the basic category of the same designation: the yield per hectare is at least 10 per cent lower, whilst the minimum natural alcohol content of the grapes and the alcohol content of the finished wine are each at least 0.5 per cent vol higher.

In practice, the designation ranges from a quality tier within a DOC – for example, Valpolicella Superiore – to independent DOCGs that have evolved from earlier "Superiore" versions: Bardolino Superiore, Soave Superiore, Frascati Superiore, Aglianico del Vulture Superiore and Valtellina Superiore are now each distinct appellations in their own right. Superiore differs from Riserva in that it primarily concerns the cultivation and vinification requirements, not the ageing period. – SUPERIORE.DE

Sur lie

→ See On the Lees

Suvereto DOCG

The Suvereto DOCG is a small but prestigious Tuscan appellation in the province of Livorno, close to the coast and the Bolgheri area. The wine-growing area is limited to the "high-quality soils" within the municipal boundaries of Suvereto – a very modest area overall. The DOCG was separated from the Val di Cornia DOC in 2011 (the Suvereto sub-zone having been established in 2000) and was fundamentally modernised with the 2025 Disciplinare reform.

Since then, the DOCG has featured a basic style made from Sangiovese, Merlot, Cabernet Sauvignon, Cabernet Franc and/or Syrah, either individually or in combination, accounting for at least 85 per cent; other authorised red grape varieties may together account for no more than 15 per cent. In addition, there are five single-varietal types: Suvereto Sangiovese, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah (all 100% single-varietal). The word "Toscana" must appear on the label. The Riserva requires a minimum of 24 months' ageing, of which 12 must be in wood and 6 in the bottle. Suvereto wines are characterised by a deep ruby-red colour with garnet-red highlights as they age, an intense, elegant bouquet with varietal aromas, and a warm, well-balanced, tannic flavour – a Tuscan profile spanning the Tyrrhenian coast and the Colline Metallifere, which gives equal prominence to Bordeaux varieties and Sangiovese. Everything you need to know about Maremma wines. – SUPERIORE.DE

Sweet Wine

→ See Dessert Wine

Sweetening

Under EU wine legislation, "sweetening" refers to the addition of grape must, concentrated grape must or rectified concentrated grape must to wine. No other sources of sugar are permitted for this purpose. Sweetening may increase the total alcohol content of the wine by no more than 4 per cent by volume. This must be clearly distinguished from enrichment: fermentable sugar in a permitted form is added before or during fermentation in order to increase the subsequent alcohol content; with sweetening, by contrast, the added sugar remains in the finished wine as sweetness.

Many classic Italian sweet wines derive their sweetness in other ways. In Passito and Recioto, the grapes are dried, causing a loss of water and concentrating sugar and other constituents; in Moscato d'Asti, natural residual sugar is retained by stopping fermentation at an early stage. Fortification can also halt fermentation and thereby preserve natural grape sugar. These methods must be distinguished from the subsequent sweetening of the finished wine. – SUPERIORE.DE

→ See also Must · Residual Sugar · Recioto · Passito · Fortification