• Acidic

    elementary sour flavour caused by the presence of acids.

  • Acidity

    Basic component of a wine; the sum total of the various acids present.

  • Acidulous

    Slightly sour or acidic.

  • Aroma

    A sensation perceived, at the back of the nose after swallowing the wine.

  • Assemblage

    Mixing (or blending) wines of different varieties or ages.

  • Astringent

    Wine with too much tannin, causing sharp, rough sensations on the palate.


  • Balanced

    A wine in which the main components are correctly balanced.

  • Barrique

    A barrique (or keg) is a wooden barrel (generally made of oak) with a capacity of 225 litres, used for fermentation or in which the wine is left to develop.

  • Blend

    Mixture of different grapes fermented together which will go to make a single wine.


  • Bouquet

    (Bunch of flowers) the scents as a whole that a wine acquires with age.

  • Broad

    Used to describe particularly rich and complex noses.

  • Brut

    French term used for dry sparkling wine with residual sugars of less than 12 g/l.


  • Clean

    An absence of foreign or unpleasant odour, straightforward and without any defects.

  • Clone

    Groups of plants deriving from a single selected plant.

  • Cru

    Indicates a specific vineyard or even a small part of one, in an area which is particularly suited to wine-growing.

  • Cuvée

    The result of the assemblage or blending of a number of wines from different vintages and different areas, and usually forms the base for metodo classico sparkling wines.


  • Elegant

    Balanced, stylish wine.


  • Fermentation

    A process by which the sugars contained in the grape juice are transformed into alcohol and carbon dioxide.

  • Flat

    A wine which has been dulled or made insipid by excessive exposure to the air.

  • Fresh

    A sensation on the nose and palate caused by a good level of acidity combined with fruit flavours and fresh flower scents.

  • Fruity

    Typical of young wines which have fresh fruit noses and palates.

  • Full-bodied

    A wine which is particularly robust due to the high content of alcohol, glycerol and extract.


  • Harmonious

    A wine whose components are all harmoniously balanced.

  • Herbaceous

    A grassy scent found particularly in young wines.


  • Light

    Wine with a low alcohol content but which is balanced and pleasant.

  • Lively

    Young wine with some carbon dioxide present.


  • Mature

    Wine which has reached an optimum stage of maturation.

  • Medium-dry

    Slightly sweet wine, with slight residual sugars.

  • Minerally

    A wine which presents a slight saltiness on the palate.

  • Must

    Product resulting from the crushing of fresh grapes with an alcoholic volume of no less than eight degrees.


  • Oxidised

    A wine which has been in contact with the air for too long and has acquired a darker colour and a maderised flavour.


  • Pale straw

    A pale yellow colour reminiscent of straw.

  • Passito

    Wine made from raisined grapes, which therefore has a high alcohol and sugar content.

  • Perlage

    A “ fountain “ of bubbles which forms in a glass filled with sparkling wine. The finer and more persistent the bubbles, the better the quality of the wine.

  • Persistence

    When the sensations that a wine produces on the nose and palate are long in length.


  • Ready

    Wine which is ready to be drunk now, without any further ageing.

  • Robust

    A wine with high alcohol content and plenty of body.

  • Rounded

    A wine which is smooth due to its sugar content, moderately acidic and full-bodied.


  • Sensory analysis

    Analysis of the characteristics of a product using the sense organs

  • Sharp

    More often than not a young wine, with a strong, almost excessive streak of acidity

  • Short

    Refers to the length of flavour of a wine, when this disappears straight away.

  • Smooth

    Pleasant tactile sensations on the palate, due to the large amount of glycerol present.

  • Still

    A wine which has completed the fermentation process and does not show any noticeable signs of carbon dioxide.

  • Sweet finish

    This is all the basic components of a wine taken together (degree of alcohol, acidity, tannin level)


  • Tannin

    A substance derived from grape skins during fermentation. Causes an astringent sensation on the palate which softens as the wine ages.


  • Unbalanced

    A wine which has a lack of or excess of one of its components


  • Vinous

    A young wine whose nose is reminiscent of grape must.


  • Yeasts

    Microrganisms responsible for fermentation.