Michelin Maps and Guides Great Britain & Ireland
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In Italian there are many specific words to talk about wine that have original and evocative sounds that recount all the outstanding subtleties to be found in a glass of wine.

Abboccato-Demi-sec: wine that offers a slight sensation of sweetness.
Acerbo-Sour: wine that is slightly sour and disharmonious in the mouth because it is too young.
Acescenza-Ascetic: an alteration that causes the wine to become vinegar.
Affinamento-Refinement: stage in the aging of wine following maturation that coincides with a period of evolution and stabilization in wood barrels or in bottles.
Allappante-Astringent: when wine causes puckering due to the presence of excessive tannins.
Amabile-Mellow: wine in which one can distinguish a sweet taste.
Ambrato-Amber: white wine with amber tones.
Ampio-Full-bodied: refers to a complex and varied perfume.
Antociani-Anthocyanins: pigments in the berry skins.
Appassimento-Withering: dehydration of the grape berries in order to concentrate sugars and aromatic substances.
Aranciato-Orange coloured: red-orange tone typical of red wines that have been very well aged.
Aromatico-Aromatic: wines with perfumes that stand out, proffering the natural odoriferous characteristics of the vine species it comes from.
Assemblaggio-Blending: the combination of different wines or grapes; synonymous with blend or cuvée.
Barrique-Oak barrel: small oak barrel with a capacity of about 225 liters used for aging wine.
Bouquet: the array of aromatic components of a wine.
Brillante-Bright: wine that is so limpid, luminous and transparent that it reflects light, which is generally related to the presence of perlage.
Caldo-Hot: wines with high alcohol that give the impression of “heat” when tasted.
Carente-Empty: wine lacking bouquet and depth.
Corpo-Body: related to the extract, or what remains after volatile substances have been evaporated: tannins, acids, mineral salts, sugars and pectic substances.
Corto-Short: wine with an aroma and flavor that are not very persistent.
Cristallino-Crystalline: wine with no particles in suspension and having its own luminosity.
Cru: term of French origin that indicates a plot of vineyard that is particularly good.
Debole-Weak: wine with little structure.
Dorato-Golden: white wine with a yellow tone tending toward gold.
Enologia-Enology: discipline and technique covering the science of wine and winemaking.
Equilibrato-Balanced: wine in which the smooth sensations (from sugars, alcohols and polyalcohols) and hard ones (from mineral salts, tannins and acids) are balanced.
Etereo-Ethereal: used to describe the fragrance derived from aging.
Fecce-Lees or dregs: residue left over from fermentation composed of skins, grape seeds and stalks eliminated through transfers.
Fermentazione alcolica-Alcoholic fermentation: process during which yeasts transform the sugars from the grape berries into alcohol and carbon dioxide.
Fermentazione malolattica-Malolactic fermentation: process during which bacteria transform malic acid from the grapes into Lactic acid.
Fine: a wine is considered fine when it has a good taste-olfactory quality, is elegant and balanced.
Floreale-Flowery: wine with a floral fragrance.
Franco: clean and precise fragrance specific to the typology of the vine species.
Fresco-Fresh: wine that is sufficiently acidic.
Fruttato-Fruity: wine with a fruity fragrance.
Glicerina-Glycerol: a member of the family of polyalcohols that plays an important role in determining the consistency and the extract of a wine.
Granato-Garnet colored: particular red tonality typical of moderately aged red wines.
Immaturo-Immature: wine that is not yet ready for consumption.
Leggero-Light: wine with low alcohol content.
Limpidezza-Clear: absence of suspended particles.
Magro-Thin: bodiless wine.
Maturazione-Maturation: first phase of aging wine that happens in large recipients made of cement, fiberglass, wood or steel.
Molle-Flaccid: wine lacking in tannic acid.
Morbido-Soft: wine with a good concentration of alcohol and glycerol.
Oidio-Oidium: fungus that attacks the vine.
Ossidazione-Oxidation: chemical reaction due to contact of wine with oxygen.
Paglierino-Straw yellow: white wine with a yellow, straw-colored hue.
Pastoso-Pasty: excessively soft, very alcoholic wine rich in glycerol.
Peronospora: parasite that attacks the vine.
Persistente-Persistent: said of a wine with a long-lasting perfume and flavor.
Piatto-Flat: not very acidic, not very fresh wine.
Porpora: reddish-purple tonality that recalls the typical cardinal color of young red wines. Pronto-Ready: wine in its ideal period to drink.
Robusto-Robust: very structured wine.
Rubino-Ruby: tone of red like the gem.
Speziato-Spicy: wine that has aromas recalling spices.
Spigoloso-Sharp: not very soft.
Stucchevole-Velvety: an excessively sweet wine.
Velato-Veiled: wine with suspended particles.
Verdolino-Greenish-yellow: a tone of yellow found in very young, light, fresh white wines.
Vinoso-Vinous: a young wine with the typical perfumes of vinification, of fermenting skins and seeds.

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