It is the quality that a wine that shows clearly and precisely the aromas and flavours that are typical of the variety of grapes from which it is produced. A wine made with Merlot, for example,Â…
A wine is of "thoroughbred" variety if its features of body, elegance and character are in perfect harmony (Veronelli).
With vegetal we mean a wine that has a taste or aroma of herbs, such as dill, thyme or mint. It can also be used for a wine that has a defined herbaceous aroma. Sauvignon Blanc, for example, tendsÂ…
A wine is veiled if its clarity is slightly altered (Veronelli).
In a tasting, if we define a wine velvety, we make reference to its silky and soft structure. Often rich and full–bodied red wines are velvety.
French term that means late harvest and is used very often in Alsace for classifying some fine wines.
Veraison is a vegetative phase of the vine, characterized by the change of colour of the grape that from green gradually goes towards its characteristic colour (Veronelli).
The name of the grape comes from the typical colour the berry, which keeps obvious shades of green even when fully ripe. It is the main white grape cultivated in the Marche region and the earliestÂ…
It is an aromatic vine arrived in Italy in the 14th century. It is now the emblem, together with Cannonau, of the Sardinian wine production. Moreover, it is cultivated in Liguria, Tuscany and manyÂ…
The name of this grape variety could come or from Vernazza, a locality in the Cinque Terre famous for the eponymous white wine or from the Latin "Vernaculum", to say, indigenous, of the place.Â…
A vertical tasting presents several vintages of a single wine by a single producer.
French expression meaning "old vines". Such identification can be found on the label of some French wines. The vines must be at least 25 years old before a winemaker can use the term "VieillesÂ…
French expression meaning ":mother vine" or ":clone vine" and is often used to indicate the vineyard mother. The term refers to the vineyard (normally the best selection) from which otherÂ…
A wine is defined vigorous if it is big, strong and full–bodied. The term is almost always used to indicate red wines that have a high alcohol content.
French expression used to indicate that a wine is predisposed to aging and maturation rather than for immediate consumption.
The French phrase literally means "wine of the village". The wines that quote on the label of the bottle this inscription, are considered "vin de table" (table wine) because they are classifiedÂ…
French term for "table wine", often referred an ordinary wine. The vin de table represents almost a quarter of all the wine produced in France.
See Vin de table
"Grown variety of vine" (Veronelli)
Vinegar is a product of the fermentation of low alcohol content spirits (wine, beer, cider, etc.) by acetic bacteria. It is commonly it used to season food (cit. Veronelli). We talk about wineÂ…
Vinification is the transformation into wine through total or partial alcoholic fermentation of fresh grapes, pressed or not, of grape must, concentrated grapes must, partially fermented grapesÂ…
The Vintage is the year in which the grapes are harvested and turned into wine, often the year is also a synonym for the climate and its effects on the grapes at all times of the year cultivation,Â…
A system of designation of origin developed by a union of winemakers, government legislators and research institutions, identifying the wines based on the origin of the grapes from which they areÂ…
White grape variety native to the Rhone Valley and from there spread to other areas of the South of France, very resistant to drought. The deep yellow grapes produce wines whose body ranges fromÂ…
Term used in the tasting of a wine that evokes the flavour of jam. It refers in particular to the rich in sugar and acids wines cultivated in hot climates, such as California’s Zinfandels or…
"1. rational cultivation of the vine, 2. Discipline that deals with the cultivation of the vine" (Veronelli) The method and process of cultivation of grapes and care of the vineyard.
Lat. European species of vine from which you get all the European wines of quality. With some exceptions, after the phylloxera epidemic that struck Europe in the nineteenth century, all the vinesÂ…
Set of fatty acids found in the free state and salified wines: formic acid, propionic acid and a few others, but with no doubt acetic acid plays the most important role in volatile acidity.
Acronym for Vintners Quality Alliance.
