Glossary

Val di Cornia Rosso DOCG

The Val di Cornia Rosso DOCG – also known as "Rosso della Val di Cornia" – is a Tuscan wine appellation on the Costa degli Etruschi, which was elevated from Val di Cornia DOC (1989) to DOCG status in 2011. The wine-growing region encompasses the south-western coastal area of Tuscany between the provinces of Livorno (the entire territory of Suvereto and Sassetta; parts of Campiglia Marittima, Piombino and San Vincenzo) and Pisa (Monteverdi Marittimo). The soils originate from cavernous and stratified limestones dating from the Middle Triassic period; the Mediterranean climate is tempered by sea breezes.

The wine is based on the Sangiovese grape (at least 40 per cent), supplemented by Cabernet Sauvignon and/or Merlot (either alone or combined, up to 60 per cent). The Disciplinare recognises two categories: the Val di Cornia Rosso (at least 12.5% vol) and the Riserva (at least 13%). Within the municipal area of Suvereto, there is a separate second designation of origin, the Suvereto DOCG; both were recognised in 2011 and co-exist legally. Characteristic of the Val di Cornia Rosso are a ruby-red colour of good intensity, which turns garnet with age, a delicate, vinous aroma, and a dry, velvety and harmonious flavour with good body and possible notes of wood – a characterful interpretation of the Bordeaux-Sangiovese blend from the Etruscan coast. Everything you need to know about Maremma wines. – SUPERIORE.DE

Valtellina Superiore DOCG

Valtellina Superiore is Lombardy's Alpine Nebbiolo DOCG, located in the Adda Valley in the province of Sondrio, north of Lake Como. The vines grow on steep, south-facing terraces on the Rhaetian side of the valley at altitudes between 300 and 700 metres, where the centuries-old dry stone walls are among Italy's most distinctive cultural landscapes. The wine is based on at least 90 per cent Nebbiolo – known locally as Chiavennasca – supplemented by up to 10 per cent of other red grape varieties from Sondrio. Recognised as a DOC in 1968, Valtellina Superiore was elevated to DOCG status in 1998.

Five historic sub-zones structure the DOCG along the valley from west to east: Maroggia, Sassella, Grumello, Inferno and Valgella, each with its own soil profile and stylistic signature. The standard wine is aged for at least 24 months, 12 of which are spent in wood; whilst the Riserva requires a total of three years. Chiavennasca displays an alpine character here: a pale garnet red with orange highlights when mature, a delicate nose of roses, violets and red fruits, crisp acidity and delicate, mineral tannins. Thus, Valtellina Superiore marks the alpine northern flank of the Italian Nebbiolo world, characterised by altitude, steep slopes and traditional terraced cultivation. Everything you need to know about Valtellina wines. – SUPERIORE.DE

Varietal typicity

Varietal typicity refers to the degree to which a wine exhibits the characteristics of its grape variety. This can be quantified chemically: key compounds have been identified for individual varieties – monoterpenes in Muscat and Traminer, methoxypyrazines in Sauvignon Blanc and the Cabernet family, and rotundone for the peppery notes in Syrah. Most grapes, however, are naturally low in aroma; a large proportion of the aromatic compounds are present in bound form as precursors and are only released during fermentation and ageing.

Consequently, varietal character is not a fixed profile, but rather a spectrum. Measurements of rotundone have yielded values ranging from around 10 to over 80 nanograms per litre, depending on the vintage and growing region – so even the peppery note, which is considered typical, depends heavily on the location. Origin, vintage, yield and winemaking practices alter the profile considerably, without the variety becoming unrecognisable. – SUPERIORE.DE

Varietal Wine

A varietal wine is a wine named after the main grape variety on the label and containing a legally defined minimum proportion of that variety. Under EU wine legislation, at least 85 per cent of the grapes must come from the specified grape variety; if two or more varieties are listed, the wine must consist of 100 per cent of these varieties, listed in descending order of quantity. The indication of the grape variety is permitted for DOP, IGP and wines without a geographical indication that are explicitly labelled by grape variety.

In Italy, the 2010 wine classification reform introduced the separate category of "Vino varietale": simple wines without DOP or IGP status, which may nevertheless be labelled with the grape variety and vintage. Only selected international varieties such as Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc or Syrah are permitted here; the geographical origin must not be stated. For DOP/IGP wines, the indication of the grape variety is regulated in the Disciplinare, often in combination with the place name, as in the case of Barbera d'Asti DOCG. – SUPERIORE.DE

Vecchio

"Vecchio" is an Italian label designation whose permissibility depends on the relevant appellation or product specification and which, unlike "Riserva", is not subject to a standard statutory time requirement. The legal framework for traditional terms of this kind is set out in EU Regulation 2019/33; its specific use is governed by the individual Disciplinari, which may expressly permit the term, subject it to their own conditions, or prohibit it. Unlike "Riserva" or "Superiore", which must meet precisely defined criteria, "Vecchio" serves, where permitted, as an informative designation without a uniform standard.

In practice, the term is found primarily on liqueur wines and spirits such as Marsala DOC, where the designation "Stravecchio" is reserved for wines aged in casks for at least ten years. The well-known Vecchio Amaro del Capo from Calabria also bears the term in its name, as do many traditional herbal liqueurs. In the case of DOP wines, however, its use is rarely permitted; the Disciplinare for the Piemonte DOC expressly prohibits the use of "Vecchio" to avoid confusion with the regulated "Riserva" category. – SUPERIORE.DE

Velvety

"Velvety" describes a dense, soft mouthfeel with a perceptible yet delicate tannin structure – comparable to the texture of velvet, which offers resistance without being scratchy. This requires mature tannins in significant quantities.

The distinction between a velvety and a rough impression has not been conclusively clarified from an oenological perspective; in addition to the quantity, the source (skin or pépins) and the chemical composition play a role. "Velvety" therefore presupposes substance, not its absence. – SUPERIORE.DE

→ See also Tannin · Silky · Softness · Roundness

Verdicchio dei Castelli di Jesi DOC

Verdicchio dei Castelli di Jesi DOC is the central and, in terms of area, the largest white wine appellation in the Marche region, recognised since 1968. The growing area encompasses the middle Esino Valley across several municipalities in the province of Ancona around Jesi, as well as smaller parts of the province of Macerata. The "Castelli" in the name refer to the region's medieval fortified villages; the vines grow at altitudes of between 80 and 280 metres on clay-limestone soils. The wine is based on the Verdicchio grape, which must account for at least 85 per cent, supplemented by up to 15 per cent of other white grape varieties authorised in the Marche region.

The regulations provide for seven categories: the basic type, the Superiore, the Classico from the historic core area, the Classico Superiore, the Spumante, the Spumante Riserva and the Passito. The Spumante Riserva requires bottle fermentation, a minimum of 36 months' ageing and the indication of the vintage. The highest quality category was spun off in 2010 as a separate Castelli di Jesi Verdicchio Riserva DOCG; it requires a minimum of 18 months' ageing. Everything you need to know about Verdicchio wines. – SUPERIORE.DE

Verdicchio di Matelica Riserva DOCG

As the highest quality tier within the Matelica appellation, Verdicchio di Matelica Riserva was elevated from DOC to DOCG status in 2010 (the Riserva category has existed since 1995) and is produced in the inland mountainous region of the Marche. The wine-growing region is significantly smaller than that of the coastal Jesi DOC and comprises eight municipalities along the upper reaches of the Esino: Matelica, Esanatoglia, Gagliole, Castelraimondo, Camerino and Pioraco in the province of Macerata, and Cerreto d'Esi and Fabriano in the province of Ancona. The vines are situated at altitudes of between 400 and 900 metres in a sheltered Apennine valley with a distinctly continental climate. The wine is based on the Verdicchio grape, which must account for at least 85 per cent of the blend.

The Disciplinare stipulates that the Riserva must be aged for at least 18 months and have a minimum alcohol content of 12.5% vol. The continental mountain terroir gives the Matelica Riserva a distinctly tighter structure and a more precisely defined mineral profile, with marked ageing potential. Everything you need to know about Verdicchio wines. – SUPERIORE.DE

Vermentino di Gallura DOCG

Vermentino di Gallura DOCG is the protected designation of origin of Gallura in north-eastern Sardinia for wines based on Vermentino. The delimited area covers 23 municipalities from the inland hills to the coast. Many sites are characterised by weathered granite soils, intense sunshine and the influence of wind and sea. The wines must contain at least 95% Vermentino; up to 5% of other permitted non-aromatic white grape varieties grown in Sardinia may be added. The denomination was recognised as a DOCG in 1996.

The wines typically combine expressive Mediterranean aromas with freshness and a note often described as saline or mineral. In addition to the basic type, the production rules include Superiore, Frizzante, Spumante, Passito and Vendemmia tardiva, among others. The range therefore extends from dry, lively white wines to more concentrated and sweet interpretations of the Vermentino grape. Everything you need to know about Vermentino wines. – SUPERIORE.DE

Vermouth di Torino (IGP)

Vermouth di Torino IGP is a fortified wine from Piedmont, protected as a geographical indication since the Ministerial Decree of 22 March 2017 and now managed by the Consorzio del Vermouth di Torino (2019). It is based on one or more Italian wines, to which alcohol and an infusion of primarily Artemisia, as well as numerous other herbs and spices, are added; the wormwood plants (Artemisia absinthium and Artemisia pontica) must be grown or harvested in Piedmont. The name derives from the German word "Wermut". Its origins lie in 18th-century Turin, at the court of the House of Savoy; in the 19th century, a veritable Turin vermouth dynasty emerged with houses such as Carpano, Cinzano, Cocchi, Martini and Gancia.

The production regulations distinguish between four colour types (Bianco, Ambrato, Rosato, Rosso) and three sweetness levels (Extra Secco under 30 g/l, Secco under 50 g/l, Dolce from 130 g/l), with alcohol contents between 16 and 22 per cent. Vermouth di Torino Superiore requires a minimum alcohol content of 17 per cent, a wine content of at least 50 per cent from Piedmont, and flavouring with regional herbs such as gentian, lemon balm, camomile or thyme, in addition to Artemisia. Traditionally enjoyed as an aperitif, it forms the essential base for cocktails such as the Martini, Manhattan, Negroni and Americano. Everything you need to know about vermouth. – SUPERIORE.DE

Vernaccia di Oristano DOC

Vernaccia di Oristano DOC was Sardinia's first DOC in 1971 and is one of Italy's most distinctive white wine appellations. The growing area encompasses 17 municipalities around Oristano on the island's west coast, in a gently rolling region along the River Tirso. The wine is made exclusively from the indigenous Vernaccia di Oristano grape (100 per cent), which is ampelographically distinct from Vernaccia di San Gimignano or other "Vernaccia" varieties. The traditional training system is the Alberello Latino.

What makes it special is the oxidative ageing under a natural layer of yeast (flor) in partially filled barrels (caratelli) made of oak or chestnut – a process reminiscent of Andalusian flor ageing, though not identical to it; some producers supplement this with a solera-like system that blends wines from several vintages. The Disciplinare recognises four categories with varying ageing periods: the basic type (at least 2 years in wood, at least 15% vol), Superiore (at least 3 years, 15.5 per cent), Riserva (at least 4 years) and Liquoroso (fortified, at least 16.5 per cent). Vernaccia di Oristano is characterised by a golden-yellow to amber colour, a complex bouquet of walnut, toasted almond, dried citrus and sea-salt notes, as well as a dry, full-bodied and salty-mineral flavour with a long finish – stylistically a distant relative of the Andalusian Fino and Amontillado. Everything you need to know about Sardinian wines. – SUPERIORE.DE

Vernaccia di San Gimignano DOCG

Vernaccia di San Gimignano is Tuscany's historic white wine and was Italy's very first DOC in 1966; the DOCG designation followed in 1993. The production area is confined to the municipality of San Gimignano in the province of Siena, where the indigenous Vernaccia di San Gimignano grape has been cultivated since the 13th century and was counted amongst Italy's most prized wines during the Renaissance. Although the grape variety shares the name, it is not botanically related to other Italian Vernaccias such as Vernaccia di Oristano. The DOCG recognises two types: the standard wine with a minimum alcohol content of 11.5 per cent, and the Riserva with a minimum of 12.5 per cent, aged for eleven months and a further three months in the bottle.

The Pliocene marine sediments beneath the towers of San Gimignano – yellow sand with layers of clay and tuff – form the mineral foundation of Vernaccia. Dry, with pronounced acidity and rich in structure, the wine develops a flinty minerality and an almond note on the finish as it matures in the bottle – a hallmark of the appellation. Vernaccia di San Gimignano is thus one of the most distinctive Italian white wines, with a proven ageing potential of over a decade and more. Everything you need to know about Tuscan wines. – SUPERIORE.DE

Vernaccia di Serrapetrona DOCG

Vernaccia di Serrapetrona DOCG is a niche appellation in the inner Marche region, reserved exclusively for red sparkling wine. It was spun off from the Serrapetrona DOC in 2003 and was also the first sparkling wine DOCG in the Marche. The growing area stretches some 60 kilometres from the Adriatic Sea, covering the entire municipality of Serrapetrona as well as parts of Belforte del Chienti and San Severino Marche in the province of Macerata, at altitudes of up to 700 metres. The wine is based on the indigenous Vernaccia Nera grape, accounting for at least 85 per cent, supplemented by up to 15 per cent of other red grape varieties authorised in the province.

What sets it apart is the vinification process involving three fermentations: the first fermentation of the fresh base wine at harvest time, followed by the addition of a must comprising at least 40 per cent of dried Vernaccia Nera grapes (appassimento until January) for the second fermentation, and finally the development of bubbles in the bottle or in an autoclave. The Disciplinare recognises two styles: the dry (secco) and the sweet (dolce) versions. Characteristic of Vernaccia di Serrapetrona are a ruby-red colour with garnet-red highlights, a red, fine and persistent perlage, and an aromatic bouquet of red fruit with vinous notes and a characteristic tingling freshness – one of Italy's most unusual sparkling wines. Everything you need to know about sparkling wines. – SUPERIORE.DE

Vigna (on the label)

In Italian wine law, "vigna" (Italian for "vineyard") is the term used to describe an officially registered single vineyard, the name of which may appear on a wine label. Unlike MGA or UGA, which are collective classifications of entire zones, a "Vigna" refers to a specific, precisely demarcated plot of land, often within a larger denomination or MGA. The vineyard name must be entered in an official register for the relevant wine-growing region.

Its use is subject to strict conditions: the grapes must come exclusively from the registered vigna, be vinified and bottled separately, and, depending on the disciplinary regulations, may also be subject to a reduced maximum yield compared with the base denomination. Well-known "Vigna" wines can be found throughout Italy in Barolo, Brunello, Franciacorta, Chianti Classico and Amarone; in South Tyrol, Hofstätter was among the first to systematically establish the term. The term has a long tradition: many vineyards have borne their names since the Middle Ages, though legal codification only took place with the modern Italian wine law. "Vigna" denotes a geographical classification within the Italian system of origin. – SUPERIORE.DE

Vin Santo

Vin Santo is a traditional Tuscan and Umbrian passito made from grapes that are dried on mats or hung up over the winter after the harvest. After pressing, from December onwards, the must matures for years in small wooden barrels, known as caratelli, usually in the villa's attic, where temperature fluctuations aid the ageing process. Traditionally, the lees from the previous batch, the madre del vinsanto, are added to the new barrel. The name dates back to an anecdote from the Council of Florence in 1439: Cardinal Bessarion is said to have exclaimed "Questo è vin santo" whilst tasting it, in reference to the Greek sweet wine Xantos.

The classic appellations are found in Tuscany: Vin Santo del Chianti, Chianti Classico, Montepulciano and Carmignano. The white versions are based on Trebbiano Toscano and Malvasia; the special variant Occhio di Pernice is made predominantly from Sangiovese and produces a wine ranging in colour from pink to light red. The ageing period varies between three and five to six years depending on the appellation, and in some cases may be considerably longer (Occhio di Pernice). Sensory characteristics range from straw-yellow to dark amber, with aromas of figs, dates, honey, cedarwood and bitter almonds. Traditionally served with cantucci in Tuscany. Everything you need to know about dessert wines. – SUPERIORE.DE

Vineyard Register

A vineyard register is the official inventory of all vineyards in Italy, containing up-to-date information on the country's productive viticultural potential. The legal basis for the Schedario viticolo is Article 145 of EU Regulation 1308/2013 and Article 8 of the Testo Unico Vino (Law 238/2016). The register is established by the Italian Ministry of Agriculture and administered by the individual regions; every area of land suitable for wine production must be recorded in it.

The register records the location and size of all vineyard plots, the grape varieties planted, the year of planting, the technical characteristics of the vineyard, and suitability for the respective DOP and IGP categories. The register forms an integral part of the SIAN agricultural information system and is linked to a GIS system. The data in the register provide an important basis for production declarations, claims of origin and procedures relating to planting authorisations. The EU authorisation system for vine plantings has been in force since 1 January 2016 and is managed as a separate procedure within the SIAN. – SUPERIORE.DE

Vino (da Tavola)

Until 2009, Vino da Tavola was the lowest category of Italian wine without a geographical indication of origin, with the lowest quality requirements and the greatest freedom in terms of grape varieties and winemaking. It was defined by the Italian Wine Law of 1963 and abolished with the EU wine market reform (OCM) of 2009; since then, the corresponding category has simply been known as "Vino", with or without optional indications of grape variety and vintage.

The category owes its paradoxical fame to the Super Tuscans of the 1970s and 1980s: because they used international grape varieties such as Cabernet Sauvignon or Merlot, wines such as Sassicaia (first commercial vintage 1968), Tignanello (1971) or Ornellaia (1985) could not be classified as Chianti or other DOC wines and had to be marketed as Vino da Tavola. Despite this legal downgrading, they achieved world fame and commanded prices on a par with Bordeaux. The legislative response came in 1992 with the new IGT category; the Bolgheri DOC had already been in existence since 1983 and was significantly expanded in 1994 to include red wines. – SUPERIORE.DE

Vino cotto

Vino cotto is a traditional drink from the Italian regions of Marche and Abruzzo, made by reducing grape must over an open fire. The fresh must, made from local varieties such as Montepulciano or Trebbiano d'Abruzzo, is heated in large copper cauldrons until it is reduced to between a third and half of its original volume; it is then fermented and matured in small chestnut or oak barrels, often in contact with older batches. The finished Vino cotto has an alcohol content of between 12 and 14 per cent by volume and retains its characteristic sweetness due to the concentrated residual sugar.

Legally, Vino cotto does not fall under any of the EU wine categories, as the reduction of the must is not one of the authorised oenological practices; it is listed as a Prodotto Agroalimentare Tradizionale (PAT) by the Italian Ministry of Agriculture, and in the Marche region it is also governed by its own set of regulations set out in the Bollettino Ufficiale Regione Marche 63/2002. The roots of the process date back to Roman antiquity, when defrutum and sapa were produced in a similar way. Since the 1990s, Vino cotto has been experiencing a renaissance; the centre of this revival is Loro Piceno with its annual Sagra del Vino Cotto. – SUPERIORE.DE

Vino da meditazione

"Meditation wine" refers to a cultural category of wine that is not drunk with a meal, but is enjoyed on its own and in a spirit of contemplative tranquillity. The term was coined by the Italian wine journalist and oenologist Luigi Veronelli (1926–2004) and was originally defined in broad terms: any wine, whether red or white, still or sparkling, dry or sweet, that possesses the necessary aromatic complexity and persistence to stand on its own. In practice, the term has now largely narrowed to refer to sweet passito wines and long-aged, structured wines.

Italian classics include sweet "passiti" such as Vin Santo del Chianti DOC, Passito di Pantelleria DOC, Recioto della Valpolicella DOCG and Picolit dei Colli Orientali del Friuli DOCG. These are complemented by full-bodied red wines with long ageing, such as Barolo Riserva, Brunello di Montalcino, Amarone della Valpolicella DOCG and Sagrantino di Montefalco DOCG, as well as Marsala Superiore Riserva and the fortified Barolo Chinato. – SUPERIORE.DE

Vino Nobile di Montepulciano DOCG

Vino Nobile di Montepulciano DOCG was the first Italian wine to bear the DOCG label in 1980 and is also one of the most prestigious Sangiovese appellations in Tuscany. The growing area is confined to the municipality of Montepulciano in the province of Siena, at altitudes of between 250 and 600 metres between the rivers Orcia and Chiana. The wine is based on the Sangiovese grape, comprising at least 70 per cent (locally known as "Prugnolo Gentile"), supplemented by up to 30 per cent of other red grape varieties authorised in Siena and a maximum of 5 per cent white grape varieties – traditionally Canaiolo Nero, Mammolo, Colorino and Malvasia Bianca Lunga.

The regulations provide for two categories: the Vino Nobile di Montepulciano (aged for at least 2 years, with the Disciplinare permitting three ageing profiles involving 24, 18 or 12 months in wood, minimum alcohol content 12.5% vol) and the Vino Nobile di Montepulciano Riserva (minimum ageing of 3 years, of which 1 year in wood and 6 months in the bottle, minimum alcohol content 13% vol). In addition, producers offer the Rosso di Montepulciano DOC as a more youthful variant, as well as the white Vin Santo di Montepulciano DOC. The 2025 reform defined twelve Unità Geografiche Aggiuntive; the new "Pieve" designation combines stricter production rules with the specification of one of these units. Everything you need to know about Vino Nobile wines. – SUPERIORE.DE

Vintage

"Vintage" refers to the year in which the grapes were harvested and thus to the complete growing cycle of a particular wine. It is optional as a label designation; however, under EU wine legislation, it is only permitted if at least 85 per cent of the grapes come from the specified year; the remaining 15 per cent may be supplemented with grapes from other vintages. For Italian DOP and IGP wines, this designation is common and may also be used, under certain conditions, for wines without DOP or IGP status.

The vintage is one of the key factors determining wine quality, as weather and climate during the growing season directly influence the degree of ripeness, acidity, alcohol content and aromatic profile. However, not every wine is a vintage wine: sherry from Andalusia is traditionally aged using the solera system, which combines several vintages, and many champagnes are deliberately designed as multi-vintage cuvées to maintain a consistent house style. Italian sparkling wines with strict vintage designation are referred to as "Millesimato". – SUPERIORE.DE

Volcanic Soil

Volcanic soils are formed from the emissions of active or extinct volcanoes and consist of basalt, tuff, pumice, lava, lapilli and volcanic ash. They account for only around one per cent of the world's land surface, but in Italy the figure is four to five per cent, making the country one of the most important volcanic wine-growing regions of all. These soils are characterised by porosity with good drainage and a high content of minerals such as potassium, phosphorus, magnesium and iron. In some volcanic wine regions, soils with a high sand content have helped to hinder the spread of phylloxera; as a result, some of Europe's oldest ungrafted vines can still be found today on Mount Etna and on Pantelleria, amongst other places.

The most important Italian volcanic wine regions are spread from north to south: Soave and Gambellara in Veneto, Frascati and the Colli Albani in Lazio, Vulture in Basilicata, Vesuvius and Campi Flegrei in Campania, and Mount Etna in Sicily, along with Pantelleria and Ischia. Varieties such as Carricante and Nerello Mascalese thrive on Mount Etna, Aglianico on Mount Vulture, Falanghina and Fiano on Mount Vesuvius, and Garganega in Soave. On the palate, many of these wines share a so-called "minerality", sometimes with smoky, iodine-like or salty notes and a lively acidity that can make them more age-worthy and distinctive. Under the umbrella brand Volcanic Wines, these regions have been networking internationally for several years. – SUPERIORE.DE

VQPRD

VQPRD is the abbreviation for Vino di Qualità Prodotto in Regione Determinata, an EU category which, until 2009, was the overarching classification for all quality wines produced in a geographically defined area. In Italy, it encompassed the two "Menzioni Tradizionali" – DOC and DOCG – whilst in France it included AOC and VDQS. With the 2009 EU wine market reform (OCM) and its implementation in Italy via Legislative Decree 61/2010–later superseded by the Testo Unico Vino (Law 238/2016)–the category was abolished and replaced by the designation DOP (Denominazione di Origine Protetta).

Within the VQPRD system, there were specific sub-categories: VLQPRD for liqueur wines, VSQPRD for quality sparkling wines and VFQPRD for semi-sparkling wines. These designations were also abolished as part of the reform. Current EU wine legislation separates product categories from protection of origin: the product categories are regulated in Annex VII, Part II of EU Regulation 1308/2013, whilst protection of origin is administered separately via DOP/IGP; there is therefore no direct 1:1 successor to the old QPRD designations. The term VQPRD is now found primarily in older wine law documents and specialist texts. – SUPERIORE.DE

VSQ

→ See Quality Sparkling Wine