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General terms | Grape and wine components | Wine descriptors | Vineyard terms | Winemaking terms | Sparkling wine terms | Business and legal terms
annata vintage; year of harvest
assaggio (n) taste; sample (of wine)
bicchiere wineglass; drinking glass
bottiglia bottle (pl bottiglie)
cavatappi corkscrew
chiusura closure (of a wine bottle)
classico classic, often used in reference to a historic wine region or a traditional style
colle hill (pl colli)
collina small hill (pl colline)
collo neck (of a bottle)
coppa cup; goblet; wide-mouthed wineglass
degustazione tasting, especially a formal tasting to evaluate wine
denominazione denomination; appellation; place-name
etichetta label
grappa spirit made by distilling grape pomace (skins and seeds)
gusto (n) taste; flavor
imbottigliato bottled
invecchiato aged
produttore producer
qualità quality
riserva reserve; a wine of longer aging and usually higher quality than the norm for that style
tipologia type; style (of wine) (pl tipologie)
uva grape
varietà variety
vino wine (pl vini)
vitigno grape variety (pl vitigni)
acidità acidity
acido acid, especially acetico (acetic), lattico (lactic), malico (malic), and tartarico (tartaric)
alcol, alcool alcohol, especially alcol etilico (ethyl alcohol or ethanol)
anidride carbonica carbon dioxide
anidride solforosa sulfur dioxide
antociani anthocyanins
buccia (d’uva) grape skin
estratto extract; the components of a wine, apart from sugar, that would remain if all the liquid is evaporated
etanolo ethanol
grappolo (d’uva) grape bunch (pl grappoli)
minerali minerals
polifenoli polyphenols
polpa pulp; flesh
raspo stem (of a grape bunch); stalk
tannino tannin (pl tannini); astringent compounds primarily found in grape skins and wood
vinacciolo grapeseed
zucchero sugar
ambra amber
ambrato “ambered”; turning brown
bianco white (pl bianchi)
bollicine bubbles
cerasuolo cherry red
chiaretto claret; a color on the border between a deep rosato and a light red
colore color
dorato golden
effervescenza effervescence
frizzante effervescent; fizzy; exhibiting carbon dioxide bubbles in solution, but at a lower pressure than a fully sparkling (spumante) wine
giallo yellow
granato garnet
limpidezza clarity
mattonato brick red
nero black
paglierino pale yellow; straw
porpora purple; crimson
rosato rosy; pink; rosé
rosso red
rubino ruby red
spumante sparkling (wine)
tranquillo still; not effervescent
viola, violetta violet; purple
vivace lively; youthful, sometimes slightly effervescent
anice anise; licorice flavor
aromatico aromatic; having a rich, usually floral, aroma
botrizzato botrytized; affected by botrytis (muffa nobile)
cannella cinnamon
cuoio leather
erbaceo herbaceous; vegetal
fiori flowers
floreale floral; reminiscent of the aroma of flowers
fragrante fragrant; perfumed; aromatic; fruity
frutta fruit
gusto (n) taste; flavor
legno wood
minerali minerals
muffa nobile noble rot; botrytis (Botrytis cinerea)
odore odor; aroma; smell
profumo perfume; aroma; nose
quercia oak
retrogusto aftertaste
sapore flavor
vaniglia vanilla
abboccato off-dry; somewhat sweet (approx. 7–15 g/l residual sugar for still wines, 12–35 g/l for frizzante wines, and 32–50 g/l for sparkling wines)
amabile semisweet; demisec (approx. 15–45 g/l residual sugar for still wines, 30–50 g/l for frizzante wines, and 40–100 g/l for fortified wines; not used for sparkling wines)
asciutto bone dry (officially synonymous with secco: less than approx. 7 g/l residual sugar for still wines, 17–32 g/l for sparkling wines)
dolce sweet (more than 45 g/l residual sugar for still and frizzante wines, more than 50 g/l for sparkling wines, more than 100 g/l for fortified wines)
secco dry (less than 4–9 g/l residual sugar, depending on acidity level, for still wines; 17–32 g/l for sparkling wines; less than 40 g/l for fortified wines)
zuccheri residui residual sugars
acerbo unripe; green
acidulo acidic; having excessive (sour) acidity
amaro bitter
amarognolo having a slightly bitter aftertaste
ampio ample; rich, complex, and balanced
armonico harmonious; balanced; proportionate
caldo hot (alcoholic)
caratteristico characteristic; appropriate for the named grape variety, region, or wine style
corpo body
corposo full-bodied
corto short; having little persistence in the mouth
delicato delicate
elegante elegant
equilibrato balanced
fine elegant and harmonious
fresco fresh; crisply acidic
fruttato fruity
giovane young; lacking maturity
intenso intense (in aroma, color, or flavor)
invecchiato aged
leggero lightweight; low in alcohol
maderizzato maderized; oxidized
maturo mature
morbido soft and balanced, with barely detectable sweetness and low to normal acidity
ossidato oxidized; having been adversely affected by contact with air
persistente having a prolonged finish
pesante heavy; overly alcoholic
pieno full; full-bodied; rich
robusto robust; full-bodied
rotondo round; well-balanced with moderate acidity
sapido sapid; flavorful; full-bodied
struttura structure
tannico tannic; rich in tannins
tappo (adj) corked (aroma); affected by 2,4,6-trichloroanisole (TCA)
vecchio old
vellutato velvety; soft and smooth on the palate
vinoso vinous; grapey; fresh and fruity like a young wine
acino grape; berry (pl acini)
agronomo agronomist; an agricultural scientist
autoctono autochthonous; native to the place where it is growing; indigenous
bacca grape; berry (a more general botanical term than acino)
biodinamica biodynamic (agriculture)
biologica organic (agriculture)
botrizzato botrytized; affected by botrytis (muffa nobile)
densità density (of a vineyard’s planting)
ettaro hectare (equivalent to 2.47 acres)
fillossera phylloxera root louse
forzatura forcing; strengthening; causing unnaturally vigorous growth in a vineyard
impianto planting; implantation
lotta biologica the vineyard pest control strategy of using only biological (organic) means to combat pests, rejecting all chemicals except copper and sulfur
lotta guidata literally, guided struggle or reasoned fight; the vineyard strategy of using chemicals only when damage from pests and disease is imminent, rather than proactively on a routine schedule
lotta integrata integrated pest management; the vineyard strategy of using biological and chemical means in a coordinated plan to combat pests
muffa nobile noble rot; botrytis (Botrytis cinerea)
pergola traditional high training of vines overhead
potatura pruning
resa yield (of grapes from a vineyard)
scelto chosen; selected, referring to grape bunches or individual berries hand-harvested for quality
sesti spacing; distances; density (of vineyard plantings)
suolo soil
terreno terrain; land; soil
varietà (grape) variety
vendemmia harvest
vendemmia tardiva late harvest
vigna vineyard (pl vigne)
vignaiolo grape grower; vine dresser
vigneto vineyard, especially a large vineyard
vite vine (pl viti)
viticoltore viticulturist; grape grower
viticoltura viticulture
vitigno grape variety (pl vitigni)
acciaio (inossidabile) (stainless) steel
acido acid, especially acetico (acetic), lattico (lactic), malico (malic), and tartarico (tartaric)
affinamento finishing; refinement (of a wine after vinification and blending, before release)
appassimento the process of drying grapes
arricchimento enrichment; increasing the sugar content of grape must
assemblaggio blending
autoclave autoclave; pressurized tank
barile small wine barrel, typically made of wood and holding about 50 liters
botte wine barrel, normally made of wood and of any size but usually 200 liters or more (pl botti)
caratello small wine barrel, typically made of wood and holding about 100 liters
castagno chestnut tree or wood (sometimes used for casks or tanks)
colmatura topping up (a barrel)
dolcificazione sweetening
elaborazione elaboration; processing (of wine); winemaking
enologia enology; winemaking
enologo enologist; winemaker
ettolitro hectoliter (100 liters, equivalent to about 26.4 U.S. gallons or 11.1 cases)
fecce, feccia sediment from the winemaking process; dregs; lees
fermentazione fermentation
filtrato filtered
filtrazione filtration
gradazione alcolica alcoholic content; equivalent to “proof” in the U.S. (titolo alcolometrico is preferred)
imbottigliamento the bottling process
invecchiamento the aging process
legno wood
lieviti yeast (pl)
liquoroso fortified; with added alcohol
macerazione maceration
macerazione carbonica carbonic maceration
malolattica malolactic (fermentation)
maturazione maturation; aging
monovitigno varietal; a wine made from a single grape variety
mosto grape must; juice for winemaking
novello (adj) new; (n) a light-bodied red wine made for release soon after harvest
ossidazione oxidation
passito wine made using partially dried grapes to increase the alcohol and/or sweetness level
pigiatura crushing; pressing
quercia oak
rifermentazione refermentation
ripasso literally, repassed; a wine whose alcoholic strength is increased and its complexity enhanced by combining it with the drained but still fermenting skins of a dried-grape wine to initiate a second fermentation
riserva reserve; a wine of longer aging and usually higher quality than the norm for that style
solfato sulfate
sughero cork (material)
superiore superior; a wine of a somewhat higher standard—most commonly slightly riper grapes—than the norm for that style
tappatura the corking process
tappo (n) cork; closure; (adj) corked (aroma); affected by 2,4,6-trichloroanisole (TCA)
tappo a vite screw cap
titolo alcolometrico volumico effettivo actual alcoholic strength
titolo alcolometrico volumico naturale potential alcoholic strength before any enrichment
titolo alcolometrico volumico potenziale potential alcoholic strength; the actual alcoholic strength that would be achieved if all sugars were fully fermented
uvaggio blend of grapes
vinaccia, vinacce pomace; marc (pressed grape skins and seeds)
vinificazione vinification; winemaking
vin santo literally, holy wine; a traditional wine style of Toscana characterized by an exceptionally long, slow fermentation of sweet juice from dried grapes in sealed barrels
zuccheri residui residual sugars
bollicine bubbles
dosaggio dosage; the liquid added to classic-method sparkling wine after disgorging for sweetening and topping up
effervescenza effervescence
frizzante effervescent; fizzy; exhibiting carbon dioxide bubbles in solution, but at a lower pressure than a fully sparkling (spumante) wine
lieviti yeast (pl)
metodo Charmat the method of fermenting sparkling wine in pressurized tanks (autoclaves) and then transferring the wine into bottles under pressure; also called metodo Martinotti
metodo classico the classic Champagne method of fermenting sparkling wine in the bottle in which it is sold
metodo Martinotti another name for metodo Charmat, especially in Piemonte
metodo tradizionale another name for metodo classico
millesimato vintage dated
presa di spuma the process of creating the second fermentation
rifermentazione refermentation
Satèn a style of white sparkling wine made in Franciacorta
sboccatura disgorgement
spuma foam; effervescence
spumante sparkling (wine)
Talento a collective brand name for a style of sparkling wine made by the metodo classico; using only Chardonnay, Pinot Bianco, and/or Pinot Nero; with a minimum of 15 months’ aging on the lees; and made in a brut or drier style (less than 12 g/l residual sugar)
tappo a fungo mushroom cork
azienda agricola wine estate; a farm that grows grapes and produces its own wine
azienda vinicola a winemaking firm that buys most or all of its grapes from growers
cantina cellar; winery
cantina sociale winery cooperative
cascina farmhouse; rural wine estate
confezionamento packaging (closure and bottle)
consorzio consortium, especially of wine producers in a specific region
consumatore consumer
consumo consumption
cooperativo winery cooperative
degustazione tasting, especially a formal tasting to evaluate wine
denominazione denomination; appellation; place-name
disciplinare document that sets forth the rules and standards for wine production in a defined region
distributore distributor
enoteca wine shop; wine bar
etichettatura labeling
ettolitro hectoliter (100 liters, equivalent to about 26.4 U.S. gallons or 11.1 cases)
fattoria farm; farmhouse; rural wine estate
imballaggio packing (putting wine bottles in containers for shipping or storing)
importatore importer
marchio trademark; brand (pl marchi)
podere farm; rural wine estate
prezzo price
produttore producer
provenienza provenance; place of origin
qualità quality
tenuta estate