Glossary

Tannin

Tannins are polyphenols that give wine its structure and act as antioxidants. They originate from the skins, seeds and stems of the grapes, as well as from the wooden cask, although grape tannins and wood tannins differ chemically. They have virtually no flavour of their own; they are perceived as a sensation on the palate because they bind to proteins in saliva and reduce its lubricating effect.

It is not just the quantity that matters, but also the source: tannins from unripe seeds taste harsh and bitter, whilst those from fully ripe skins are more refined. The often-claimed link between molecular size and softness, however, cannot be confirmed by sensory analysis – studies tend to find the opposite. What is certain is that a wine becomes softer with age because tannins react with one another and with colouring compounds, and some of them precipitate out as a deposit. Before the harvest, therefore, the winegrower not only checks the sugar and acidity levels but also bites into the seeds. In the cellar, the maceration time, pressing technique, destemming and the choice of cask determine how much and which tannins end up in the wine. – SUPERIORE.DE

→ See also Astringency · Velvety · Silky

Taurasi DOCG

Taurasi is Campania's red wine DOCG and, in 1993, became the first DOCG in the whole of southern Italy. It is situated in the province of Avellino in the mountainous region of Irpinia and comprises 17 municipalities surrounding the eponymous town of Taurasi, whose origins date back to the ancient Samnite and Roman town of Taurasia. The wine is based on the indigenous Aglianico grape, which must account for at least 85 per cent of the blend, supplemented by up to 15 per cent of other red varieties from Campania; in practice, Taurasi is often produced as a single-varietal wine made exclusively from Aglianico. The DOC, recognised in 1970, was upgraded to DOCG status in 1993.

In Irpinia, Aglianico finds its most distinctive expression in Campania at altitudes between 350 and 700 metres: significant day-night temperature fluctuations, mixed clay and limestone soils with volcanic inclusions, and the proximity to the Tyrrhenian Sea characterise the wines. The ageing requirements are strict: at least three years for the standard wine, including twelve months in wood; the Riserva requires four years, including eighteen months in wood. Here, Aglianico reveals its more austere, long-lived character: a deep ruby red with garnet reflections when mature, firm, grainy tannins and a spicy, earthy bouquet that develops into notes of tobacco and leather with age. Thus, Taurasi stands as the Campanian benchmark for Aglianico, with an ageing potential of two decades or more. Everything you need to know about Aglianico wines. – SUPERIORE.DE

Teroldego Rotaliano DOC

The Teroldego Rotaliano DOC was Trentino's first single-varietal DOC in 1971 and is also one of the smallest. The growing area is confined to the Piana Rotaliana (Campo Rotaliano) at the confluence of the Adige and Noce rivers, spread across the municipalities of Mezzolombardo, Mezzocorona and the hamlet of Grumo in San Michele all'Adige. At the start of the 20th century, the irredentist geographer Cesare Battisti described Campo Rotaliano as "il più bel giardino vitato d'Europa" (the most beautiful vineyard in Europe). The wine is made exclusively from the indigenous Teroldego grape variety (100 per cent), which has been documented in the region since the 14th century and is related to Lagrein and Marzemino.

The production regulations recognise four types: Teroldego Rotaliano (Rosso or Rubino), Teroldego Rotaliano Rosato (also known as "Kretzer" after its historical German name), Teroldego Rotaliano Superiore (at least 12.0% vol) and Superiore Riserva (aged for at least two years). Teroldego is characterised by a deep ruby-red colour with violet highlights, an aromatic bouquet of wild blackberries, blueberries, violets and spicy notes, as well as a dry, medium-bodied and velvety flavour with characteristically soft tannins and good freshness – the defining classic red wine of Trentino. Everything you need to know about Teroldego wines. – SUPERIORE.DE

Terre Alfieri DOCG

Terre Alfieri DOCG is a very small but highly distinctive Piedmontese appellation, which was elevated to DOCG status in 2020 (having been a DOC since 2009). The wine-growing area spans seven municipalities in the province of Asti and four in the province of Cuneo, on the border with the Roero region. The name derives from Vittorio Alfieri (1749–1803), the Asti-born poet and playwright of the Italian Classical period. The soils consist of marine sedimentary deposits (the so-called "Asti sands") at altitudes ranging from 130 to 350 metres.

The production regulations recognise five categories based on the two grape varieties Arneis (white wine) and Nebbiolo (red wine), each with a minimum varietal content of 85 per cent: Terre Alfieri Arneis and Arneis Superiore, as well as Terre Alfieri Nebbiolo, Nebbiolo Superiore and Nebbiolo Riserva. The designation "Vigna" is permitted subject to stricter yield limits. Typical characteristics of Terre Alfieri Arneis include a straw-yellow colour, an aromatic bouquet of white blossom, pear and Mediterranean herbs, and a dry, refined flavour; the Nebbiolo boasts a ruby-red colour, an elegant bouquet of red fruit, violets and spices, and a medium-bodied structure with fine tannins – an exciting alternative to the better-known Nebbiolo DOCGs of the Roero and the Langhe. Everything you need to know about Piedmont wines. – SUPERIORE.DE

Terre Tollesi DOCG

The Terre Tollesi DOCG – also known as "Tullum DOCG" – is one of the smallest appellations in Abruzzo, having been elevated to DOCG status in 2019 (from DOC status in 2008). The growing area is limited to the entire municipal territory of Tollo in the province of Chieti – a small village around 5 kilometres from the Adriatic Sea and at the foot of the Maiella massif, with altitudes of up to 228 metres. Traditional training systems include the Pergola Abruzzese and the Tendone, supplemented by modern Guyot or Spalliera systems.

The Disciplinare recognises four types: Terre Tollesi Rosso and Rosso Riserva (at least 95 per cent Montepulciano), as well as Terre Tollesi Pecorino and Passerina (each containing at least 90 per cent of the eponymous indigenous white grape variety). The Rosso Riserva is aged for at least two years, including at least six months in wood. The proximity to the sea, with its Adriatic breezes, and the altitudes between the Maiella and the coast characterise the terroir. The reds are characterised by a deep ruby-red colour, a powerful bouquet of ripe red fruit and Mediterranean spices, and a full-bodied, smooth-tannic flavour; the whites display fresh, mineral profiles with floral and fruity aromas characteristic of the respective indigenous grape varieties. Everything you need to know about Abruzzo wines. – SUPERIORE.DE

Terroir

Terroir is a key term in the language of wine, describing the totality of all natural and human factors whose interplay gives a wine its distinctive identity. The French word, derived from "terre" (earth, land), is considered untranslatable and was officially defined by the OIV in 2010 as a geographically defined area in which a human community has, over the course of its history, built up production knowledge based on the interplay between the physical and biological environment and human factors. Its components include soil composition, meso- and microclimates, altitude and aspect, grape variety, and the cultural practices applied in the vineyard and cellar.

The system of designations of origin is based on this concept; without the concept of terroir, there would be neither the French AOCs nor the Italian DOCs and DOCGs. Prime examples include the Grand Cru plots of Burgundy, where a difference of just a few metres determines the character of the wine, and, in Italy, the Langhe region for Barolo and Barbaresco, Montalcino for Brunello, and the Contrade of Etna on volcanic soil. Terroir is not a static concept, however: climate change is shifting ripening windows and opening up new altitudes, without the underlying idea losing its significance. – SUPERIORE.DE

Thermovinification

Thermovinification, also known as must heating, refers to the brief heating of red wine must prior to fermentation. Depending on the method used, the must is heated to between approximately 60 and 85 degrees; if the process lasts longer than an hour, it is referred to as hot maceration. The heat breaks down the cellular structure of the grape skins, causing the colour pigments to be released within a short time. The grapes are then pressed and the must fermented in the same way as white wine.

This process extracts mainly anthocyanins and only a small amount of tannins, as the latter are poorly soluble in water and are only extracted in the presence of alcohol – the result is a wine with intense colour but low tannin content. A second reason for using this method is the heat itself: it inactivates enzymes, including laccase from Botrytis infection and oxidases, ensuring that the must retains its colour stability. For this reason, the process is used primarily with damaged grapes, where prolonged contact with the mash is to be avoided. Heating for too long produces jam-like or cooked notes. – SUPERIORE.DE

→ See also Botrytis · Cold Maceration

Tirage

In the traditional bottle-fermentation method, "tirage" refers to bottling the cuvée or base wine for the second fermentation. Tirage liqueur and a yeast culture are added; depending on the method, fining agents may also be used.

The second fermentation produces alcohol and carbon dioxide, which remains dissolved in the sealed bottle and builds pressure. Fermentation is followed by ageing on the lees; the bottles then undergo remuage and are subsequently disgorged. Tirage is therefore the starting point of the actual bottle-fermentation phase of the Metodo Classico. – SUPERIORE.DE

→ See also Metodo Classico · Remuage · Disgorgement

Toasting

Toasting – known in French as "bousinage" or "cuisson œnologique" – refers to the deliberate charring of the inside of the cask to develop aromas. It is distinct from bending: in the cintrage process, fire, water and tension shape the staves; only then does the oenological toasting take place, the duration and intensity of which are controlled by the cooper according to the customer's requirements. It is during this process that the aromatic compounds are first produced – the wood does not simply release them. Lignin initially yields vanillin and syringaldehyde – that is, vanilla and sweet woody notes – whilst at higher temperatures it produces guaiacol and smoky phenols. Hemicellulose breaks down into furfural and maltol, with hints of caramel, roasted almonds and fresh bread. Compounds such as furfural and guaiacol are not present at all in uncharred wood.

Two misconceptions persist. Intense toasting does not produce more vanilla: vanillin reaches its peak at a medium toasting level and decreases with intense toasting, as the lignin breaks down further into smoky phenols. Furthermore, the terms "light", "medium" and "heavy" are not standardised – cooperages work with their own time and temperature profiles. As an alternative to bending the wood over a fire, several cooperages use steam: studies have measured significantly lower ellagitannin levels in the wood following steam treatment, and the expanded pores allow the subsequent toasting to penetrate deeper. – SUPERIORE.DE

→ See also Oak · Barrel

Tonneau

The tonneau is a size halfway between a barrique and a large cask, typically holding 500 litres. Like the barrique, it originates from France; it is also made from split oak and is bent and toasted over a fire.

Its appeal lies in the ratio of surface area to volume: per litre of wine, there is significantly less wood available than in a barrique, yet the oxygen supply remains higher than in a large cask. Producers who wish to achieve structure from oak ageing without masking the fruit with vanilla and toasted notes therefore opt for the tonneau – often alternating between barriques and large casks within the same wine. – SUPERIORE.DE

Topping Up

Topping up, also known as refilling or keeping the cask full, refers to the process of refilling the cask to compensate for losses due to evaporation. Depending on the nature, size and age of the wooden cask, the monthly loss amounts to between 0.5 and 3 per cent of the volume; the barrel is topped up with the same wine.

The reason for this is the air space that would otherwise form. From a wine surface area of one square metre, around 150 cubic centimetres of oxygen are released per hour – a barrel would become oxidised within a few days. The oxygen converts alcohol into acetaldehyde and alters the sulphur balance; furthermore, acetic acid bacteria find the conditions they need to grow in the air pocket. Where it is not possible to keep the barrel topped up, the protective gas takes its place. – SUPERIORE.DE

→ See also Racking · Protective gas

Torgiano Rosso Riserva DOCG

The Torgiano Rosso Riserva DOCG was Umbria's first DOCG in 1990 (with retroactive recognition for the 1983 vintage) and was carved out of the Torgiano DOC of 1968 – the region's very first DOC. The growing area is confined to the municipality of Torgiano in the province of Perugia, a medieval village situated at the confluence of the Tiber and Chiascio rivers at altitudes of between 300 and 400 metres. The soils derive from fluvial-lacustrine deposits of the former "Lago Tiberino" dating from the Pleistocene. The DOCG area is compact and concentrated.

The wine is based on the Sangiovese grape (70–100 per cent), supplemented by other red grape varieties authorised in Umbria (traditionally Canaiolo, Ciliegiolo and Montepulciano; more recently also Cabernet Sauvignon, Merlot or Colorino). The Riserva requires at least three years' ageing, including at least six months in the bottle, with a minimum alcohol content of 12.5% vol. The appellation has been significantly shaped by the Lungarotti family, whose Rubesco Riserva "Vigna Monticchio" has been regarded as the benchmark since the 1960s. The Torgiano Rosso Riserva is characterised by a deep ruby-red colour, a complex bouquet of dark ripe fruit, tobacco, leather and spicy notes, as well as a full-bodied, harmonious flavour with structured tannins and good ageing potential. Everything you need to know about Umbrian wines. – SUPERIORE.DE

Transfer

"Transfer" refers to any movement of wine from one container to another – for blending, changing vessels, before bottling or for separating it from sediment.

Racking is a specific type of transfer with a defined purpose: the wine is deliberately separated from settled solids. Pumping wine from one tank to another is therefore a transfer, but not necessarily racking. Both operations usually involve some oxygen exposure, which is difficult to avoid completely. – SUPERIORE.DE

→ See also Racking · Topping Up · Protective gas

Trebbiano d'Abruzzo DOC

Trebbiano d'Abruzzo DOC is the main white wine appellation of Abruzzo, recognised since 1972. The growing area covers the entire region (the provinces of Chieti, L'Aquila, Pescara and Teramo) on hilly terrain up to an altitude of 500 metres (600 metres on south-facing slopes). The wine is made primarily from the Trebbiano abruzzese and/or Bombino bianco and/or Trebbiano toscano grape varieties, accounting for at least 85 per cent, supplemented by up to 15 per cent of other white grape varieties authorised in the region. The distinct Trebbiano abruzzese variety was historically often confused with Bombino bianco and has only recently been clearly distinguished ampelographically.

The Disciplinare recognises three quality levels: the standard grade (at least 11.5% vol), the Superiore (at least 12%) and the Riserva (at least 12.5%, aged for at least 12 months). Four sub-zones are permitted for Superiore and Riserva: Colline Pescaresi, Colline Teramane, Terre Aquilane and Terre di Chieti. Trebbiano d'Abruzzo is characterised by an intense straw-yellow colour, a delicate bouquet of white fruit, blossoms and mineral notes, as well as a dry, velvety flavour with a typical almond-like finish – an expressive alternative within the Italian white wine landscape. Everything you need to know about Trebbiano wines. – SUPERIORE.DE

Trento DOC

In 1993, Trento DOC became the first Italian DOC designation for Metodo Classico sparkling wines. The wine-growing region encompasses the province of Trento (Trentino) at high altitudes in the Alps. The appellation traces its origins to Giulio Ferrari (1879–1949), the oenologist at the Istituto Agrario San Michele all'Adige, who travelled to France in the early 20th century and recognised the climatic and orographic similarities between Trentino and Champagne.

The Disciplinare permits four grape varieties: Chardonnay (dominant, accounting for well over 50 per cent of the vineyard area), Pinot Bianco, Pinot Nero and Pinot Meunier – either on their own or in a cuvée. Prescribed minimum ageing period on the lees: 15 months for the standard wine, 24 months for Millesimato, 36 months for Riserva. Since 2007, the collective trademark "Trentodoc" has united the producers of the appellation under an even stricter regime. Typical characteristics of Trento DOC include a fine, persistent perlage, a fresh, mineral bouquet with notes of citrus, white fruit, blossoms and sourdough, as well as a creamy, salty-mineral flavour with pronounced freshness – the Alpine Metodo Classico style alongside Franciacorta and Alta Langa. Everything you need to know about sparkling wines. – SUPERIORE.DE

Tullum DOCG

→ See Terre Tollesi DOCG