TERMINOLOGIES
D.O.C.G.
Denomination of controlled and guaranteed origin.
This label is used with wines of high quality and reputation even internationally, whose production rules are particularly strict.
D.O.C.
Denomination of controlled origin.
This label is related to the geographical name of a wine-growing area particularly suitable.
The wines produced have specific quality characteristics and must follow strict production rules.
GLERA
The name of the vineyard that replace the denomination “Prosecco”.
VALDOBBIADENE DOCG
Wine produced from Glera grapes cultivated only in the areas of Valdobbiadene and Conegliano.
PROSECCO DOC
Wine fermented a second time in the bottle or in an autoclave with a pressure above 3,5 atmospheres or 3 atmospheres in the case of sparkling wines originated from aromatic grapes, for example the Valdobbiadene DOCG.
Depending on the residual sugar content, measured in grams per litre (g/l), the sparkling wines are divided into:
BRUT NATURE not above 3 g/l
EXTRA BRUT not above 6 g/l
BRUT not above 12 g/l
EXTRA DRY between 12-17 g/l
DRY between 17-32 g/l
DEMI-SEC between 32-50 g/l
DOLCE beyond 50 g/l
MILLESIMATO
Sparkling wine originated from at least 85% of grapes harvested in the year declared in the label.
CUVÈE
This term refers to the assembly of sparkling wines originated from different vineyards and years.
CHARMAT METHOD OR MARTINOTTI METHOD
It involves the use of an autoclave for the second fermentation: the results are really cool sparkling wines and sparkling and fruity wines with fragrances typical of the vine variety used.
CRU
This term refers to a land particularly suitable; it is often synonymous of “vineyard”.
AUTOCLAVE
Steel hermetic container in which take place the fermentation which allows to produce sparkling wines with the Charmat method (or Martinotti method).
FRIZZANTE (SPARKLING WINE)
Wine fermented a second time in the bottle or in an autoclave with a pressure between 1 and 2,5 bar.
PERLAGE
This term refers to the visual evaluation of bubbles caused by the presence of carbon dioxide in sparkling wines.
The smaller and more numerous they are, the higher is the quality of the product.
ALCOHOLIC FERMENTATION
Transformation of sugar contained in the must or in the wine into ethyl alcohol, carbon dioxide and energy in the form of heat caused by yeasts.
SULPHITES (SULFUR DIOXIDE)
This gaseous compound is essential in the wine-making process for its antimicrobial and antioxidant properties.
It inhibits the development of lactic and acetic bacteria which change the characteristics of wine.
Anyway it’s a toxic compound so the legislation imposes a moderate use.
Nowadays, thanks to the progresses of wine-making techniques, the sulfur amount used is very small.
BOTTLE’S CAPACITY
