GLOSSARY

Definitions of this wine

ACIDITY

In wine, acids are important components. They are responsible for the characteristic sensation of bright freshness on the palate, typical of white and sparkling wines.

AMPELOGRAPHY

Refers to the botanist classification and description of different species and varieties of vine. It groups the biological criteria together while allowing for the identification of each cultivar.

DOC

Wines designated by the Italian Denominazione di Origine Controllata (Controlled Designation of Origin) that have distinctive characteristics of superior quality, determined by the grape variety and the area of production, as well as by the processing and aging techniques.

DOCG

Wines designated by the Italian Denominazione di Origine Controllata e Garantita (Controlled and Guaranteed Designation of Origin) that are subjected to stricter rules than the DOC wines and that have been recognized for five years as a DOC wine.

IGT

Wines designated by the Italian Indicazione Geografica Tipica (Typical Geographical Identification) to define a geographical name of an area.

FILOSSERA

Insetto di origine americana arrivato in Europa nella seconda metà del 1800 e diffusosi in tutti i vigneti. Provoca danni sia a livello radicale con la formazione di galle nodose e conseguente perdita della capacità di assorbimento dell’acqua; sia a livello fogliare. L’infezione appare in maniera silenziosa fino a quando non ci si accorge che le piante cominciano a morire.

GUYOT

A type of vine growing system designed by the French in the 1800s. Considered a mixed pruning system, it accommodates fewer buds and vine growth per linear foot. Designed for low, or moderate, vigor vineyards.

PHYLLOXERA

A fungal disease, similar to mildew, that makes the leaves on the vine brittle and then attacks the bunches preventing the berries from ripening.

AWNING

A vine growing system, similar to the pergola, used specifically for table grapes.