Tasting Tours & Holidays
This term refers to a winery which also produces other products,
such as jams, cheeses or prosciutto.
Piedmontese dialect term referring to the top of a hill, used
to denote a particularly prestigious wine.
Wine-producing co-op where several growers contribute grapes
to a shared product.
Region in Tuscany known for fruity red wines, also the wine
produced from Sangiovese grapes.
A micro-region in the Chianti D.O.C. region, also refers to the in-bottle
method of fermentation used to produce Classico wines.
The color denotes a wines age, whites turn darker, more golden as they age
and reds tend to turn orange-brown.
D.O.C.Denominazione di Origine Controllata;
(Denomination of controlled origin).
wines must carry this government certification
stating the viticultural region produced and
method used. This is a branch of Italian
legislature that ensures quality of wines
D.O.C.G.Denominazione di Origine Controllata e Garantita;
(Denomination of controlled origin and guarantee of quality) In addition to
meeting the D.O.C. guidelines, these wines may be released only after being
tasted by government wine tasters
to ensure the maximum quality. Tuscan D.O.C.G. wines include Brunello di Montalcino,
Carmignano, Chianti and Chianti Classico, Vernaccia di San Gimignao, and Vino
Nobile di Montepulciano.
A term used to describe a certain wines that have a taste reminiscent of earth.
The science of wine production.
An enologist is a wine-maker, an
enophile is a wine-lover. In Italy,
an enoteca is a wine library or shop
specializing in wines.
Tuscan term for a vineyard with it’s own production facility.
The process by which sugar in grape juice reacts to yeast to produce wine.
The process by which wine is clarified
before bottling. Removes sediment and
The process before filtration in
which certain substances ( for example,
egg whites) are added to the wine to
capture and remove impurities.
I.G.T ( Indacazione Geografiche Tipiche)
A classification between V.D.T wines and D.O.C. wines.
An after dinner digestive drink, made from the remnants of wine production
(skin, seeds and stems). It is between 40-60% alcohol, or 80 to 120 proof.
A term used in describing an under-ripe, vegetable like flavor in wine.
A term used to describe a certain flavor, usually resulting from under-ripe
grapes or grapes grown in a cool climate.
Wine lacking depth or body.
A term used to describe how a wine “sticks” to the inside of
a wine glass after swirling.
Metodo Classico or Tradizionale
Official terminology and methods for
making spumanti (sparkling) wines,
second fermentation taking place
in the bottle.
The sum of a wines aromas
The flavors and aromas found in wood fermented wines.
Grown without fertilizers, pesticides, or herbicides.
Wine that has been exposed to too much air, rendering it undrinkable.
A sweet, white dessert wine with a relatively high alcohol content. Served
with hard Italian cookies. Made from grapes that have dried on the vine.
An expression of a wines acidity
referring to it’s hydrogen content.
A typical Tuscan enterprise, similar to a
fattoria but on a smaller scale.
Wines that have a longer aging period
according to D.O.C. guidelines, typically
three years in barrel before bottling.
A base red grape native to Tuscany, the base for Chianti, Chianti Classico,
Brunello, and Scansano, among many others.
Term used to describe a particularly smooth textured wine.
A wine steward, but can also mean a person with degrees in enology.
Term used to describe tangy or sharp flavors or aromas reminiscent of wood
A vintage wine that gains an increase in alcohol content through aging.
A Tuscan wine blend that is not
made according to D.O.C. rules.
Quite often a most superior wine. Merlot and Cabernet Sauvignon are most
often used as well as Sangiovese.
A term used to describe very acidic wines not aged in barrels
A term used to describe harsh, under-ripe, green wines.
A smooth, balanced wine.
Phenolic compounds found in grape skins and pits, provide an astringent quality
and structure to wines. During aging, tannins become less harsh.
Wines produced from one grape and often named for that grape. Opposite of a
V.D.T ( Vino da Tavola)
A generic denomination for
non-specific wines without origin or classification. A table wine, reasonably
priced, that can actually be of excellent quality.
Light and fruity wines sold in as soon as a month after harvest.
A sweet Tuscan wine made
from late harvest Trabbiano
and Malvasia grapes.
A particular year of grape
The science and business
of managing a