🇮🇹ITALIA-Overview

ITALIA IS–   Regions– 20     Provinces– 74      @Rome

• • DOCG. 74      DOC. 329      IGP. 120

BIANCO= Trebbiano Toscano 6%, Catarratto 6%, Glera 3%, Trebbiano Romagnolo 3%, Malvasia Bianca di Candia 2%, Garganega 2% AKA=Grecanico, Ansonica 1%, Grillo 1%, Addoraca, Aghedene, Albana, Albanella, Albaranzeuli Bianco, Albanello, Albarola, Alionza, Alverega, Angela, Angelo Pirovano, Arilla, Arneis, Arvesiniadu, Asprinio, Baratuciat, Barbarssa, Barbera Bianca, Barbesino, Barsaglina, Bellone, Belzamino, Bermestia Bainco, Bertinora, Bervedino, Bianca Capriana, Bianco Antico, Bianco Comune, Biancame AKA=Bianchello, Bianchetta Trevigiana, Bianco d’Alessano, Biancolella, Biancone, Bian Ver, Bigolona, Blanchet, Bombino Bianco, Boschera, Bosco, Bsolla, Buriano, Bussanello(Cross), Calbanesco, Capolongo, Canaiolo Bianco, Canino, Caprettone, Cargarello, Carica l’Asino, Carricante, Cascarolo, Catalanesca, Catarratto, Chiavennasca Bianco, Cividin, Cococciola, Coda di Coglionara, Coda di Pecora/ Volpe, Cordusel, Cortese, Damaschino, Dorona, Durella, Erbaluce, Erbamat AKA=Verdelbara, Falanghina, Famoso, Fedit 51(Cross), Fenile, Fiano, Fogarina, Foglia Tonda, Forastera, Forcella, Francavidda, Fubiano(Cross), Galioppo, Garofanata, Ginestra, Giacche, Glera Lungo, Goldtraminer(Cross), Greco Bianco, Greco Giallo, Greco Moro, Grechetto, Guardavalle, Impigno, Incrocio Bruni 54(Cross), Invernenga, Lagarino, Lanzesa, Luglienga Bianca, Lumassina, Maceratino Bianco, Maligia, Malvasia Bianco/ Basilicata/ Istriana/ Lazio/ Lipari/ Lunga AKA=Malvasia di Chianti, di Tocana/ Rosa, Mantonico, Manzoni Bianco(Cross), Marchione, Maresco, Marzemina Bianco, Maturano, Melara, Minutolo, Molinelli, Montonico Pinto, Montu, Mostosa, Nascetta, Nasco, Ner d’Ala AKA=Vernasa, Nosiola, Nuragus, Orpicchio, Ortrugo, Pallagrello Bianco, Pampanaro, Pampanuto, Paolina, Passerina, Pecorello Bianco, Pedevenda, Pepella, Perera, Peverella, Picolit, Pegnoletto, Pinella, Preveiral, Prie, Primaticcio, Refosco Bianco, Retagliado Bianco, Ribolla Gialla, Ripoli, Rollo, Rossese Bianco, Rossetto, Roviello, Ruggine, Ruzzese, Sagrestana, Sanginella Bianca, San Lunardo, San Pietro, Santa Maria,Sant- Antonia, Scarsafoglia, Sciaglin, Scimiscia, Scroccona, Semidano, Spergola, Theilly, Tocai Friulano, Torbato, Trebbianina, Trebbiano Abruzzese/ Giallo/ Lugana/ Modenese/ Romagnolo/ Spoletino. Ucelut, Varano Bianco, Verdea, Verdeca, Verdealbara, Verdello, Verdetto, Verdicchio, Verdiso, Verduschia, Verduzzo Friulano, Verduzzo Treviginao, Vermentino, Vernaccia Oristano/ San Gimignano, Vernaccina, Vespaiola, Verdealbara, Vitovska, Volpola, Wildbacher

• –Internationale– Chardonnay 3%, Pinot Grigio 2%, Moscato 2% AKA= Muscat(Blanc a Petite Grains), Bronner, Malvasia de Candia Aromatica, Fleurtai, Fruhroter Veltliner, Honigler Bianco AKA=Mezes Feher, Müller Thurgau, Viognier, Zibbibo AKA=Moscato(Alessandria)

ROSSO= Sangiovese 12%, Montepulciano 5%, Barbera 4% Calabrese AKA=Nero d’Avola 3%, Negro Amaro 3%, Aglianico 2%, Primitivo 2%, Nebbiolo 1% AKA= Chiavennasa/Melascone/Picotender/Picutener/Prunenta/Spanna, Dolcetto 1% AKA=Ormeasco, Croatina 1%, Abbuoto, Abrostine, Abrusco, Acitana, Aglianico, Aglianicone, Albana Nera, Albaranzeuli Nero, Albarola Nero, Albarossa(Cross), Aleatico, Ancellotta, Avana, Avarengo, Barbera del Sannio, Barbera Sarda, Bariletta, Bombino Nero, Bonamico, Bonda, Bracciola Nera, Brachetto, Brachettone del Roero, Bric, Brugnola, Brunetta di Rivoli, Bubbierasco, Bundula, Cabrusina, Caccio di Fermo Nero, Caddiu, Cagnulari, Calabrese di Montenuovo, Camaiola, Canaiolo Nero, Canina Nera, Cardin, Caricagiola, Casavecchia, Casetta, Castagnara, Castiglione, Catanese Nero, Cavrara, Cellerina, Cenerente, Centesimino, Cesanese, Chatus, Ciliegiolo, Cjanorie, Coccalona, Colobana Nera, Corbina, Cordenossa, Corinto Nero, Cornacchia, Cornalin, Cornarea(Cross), Cornetta, Corvina, Corvino, Corvinone, Cove(Cross), Croa, Crova, Crovassa, Croatina, Crovassa, Denela, Dindarella, Doux d’Henry, Durasa, Enantio, Ervi(Cross), Forselina, Forgiarin, Fortana, Frappato, Freisa, Fruhroter Veltliner, Fumin, Furmat, Gaglioppo, Gamba Rossa, Giro, Gosen(Cross), Grane, Granoir, Gratena, Greco Nero, Grero, Grignolino, Grisa Nera, Grisa Rousa, Gropello Berici/ Gentile/ Mocasina/ Revo, Gruaja, Guarnaccino, Incrocio Terzi(Cross), Janese, Lacrima, Lacrima del Valdarno, Lagrein, Lambrusca Alessandria AKA=Crova/Moretto/Stupet, Lambrusco di Fiorano AKA=Lambruscone, Lambrusca Grasparossa, Lambrusca Maestri, Lambrusca Marani, Lambrusca Oliva, Lambrusca Salamino, Lambrusca Sorbara, Lambrusca Viadanese, Lambrusca Vittona, Lambruschetta, Lecinara, Magliocco, Magliocco Canino, Maiolica, Malbo Gentile, Malvasia Di Basilicata/ Brindisi AKA=Di Bari, DiLecce/ Casorzo/ Di Schierano AKA=Di Malvasia di Castelnuovo Don Bosco, Mammolo, Manzoni Rosso(Cross), Marsigliana Nera, Marzabino, Marzemina Nera, Mayolet, Mazzese, Melara, Merlese(Cross), Minnella Bianca, Molinara, Monica, Montanera, Moradella, Morone, Moscatello Selvatico, Mostarino, Nebbiera(Cross), Nebbiolo Rose, Negrara Trentina, Negrara Veronese, Negrat, Negratino, Negro Amaro Precoce, Negretta Cuneese, Negretta di Marengo, Negrone, Nera dei Baisi, Ner d’Ala, Neretto Duro, Nerello Cappuccio, Nerello Mascalese, Neretto di Bairo, Nero Buono, Neyret, Nieddera, Nieddu Mannu, Nigra(Cross), Nocera, Notardomenico, Occio di Pernice, Occhiorosso, Olivella Nera, Oseleta, Pallagrello Nero, Paolina, Paradisa, Parporio, Pascale, Passau(Cross), Pattaresca, Pavana, Pecorino, Pecorello, Pelagos, Pelaverga Grosso, Pelaverga Piccolo, Perla del Vivi, Perricone, Petit Rouge, Piculit Neri, Piedirosso, Pignola, Pignolo, Plassa, Pollera Nera, Pomella, Prie Rouge AKA=Premetta, Primitivo, Prunesta, Pugnitello, Quagliano, Quiara, Raboso Piave, Raboso Veronese, Raspo Rosso, Rebo(Cross), Recantina, Refosco Peduncolo/ Gentile/ Nostrano, Rondinella, Rosciola, Rossara, Rossetta di Montagna, Rossignola, Rossola Nera, Roussin, Roussinde Morgex, Ruche, Sagrantino, Sanforte, San Martino(Cross), San Micheli(Cross), Schiava Gentile/ Grigia/ Grossa/ Nera, Schioppettino, Sciascinoso, Sennen(Cross), Serpentaria/ Uva Serpe, Sgavetta, Simesara, Sirica, Slarina, Soperga(Cross), Suppezza, Susumaniello, Tamurro Nero, Tazzelenghe, Termarina Nera, Teroldego, Terrano, Theilly, Timorasso, Tintilia, Tintore di Tramonti, Trevisana Nera, Tronto, Turchetta, Uva del Fantini, Uva Della Cascina, Uva Longanesi, Uva Rava, Uva Tosca, Uva del Tunde, Uva di Troia, Uvalino, Varano Rosa, Valentino Nero(Cross), Vermentino Nero/ Nero Grosso, Vernaccia, Verucchiese, Vespolina, Vien de Nus, Vuillermin, Wanderbara, Zanello

• • –Internationale– Merlot 4%, Cabernet Sauvignon 2%, Syrah 1%, Becuet AKA=Persan, Blaufrankisch AKA=Franconia, Cannonau AKA=Garnacha, Cabernet Franc, Bovale Grande AKA=Carignan, Fruhroter Veltliner, Bovale-Sardo AKA=Graciano, Pinot Nero AKA=Pinot Noir, Rossese AKA=Tibouren, Turca AKA=Douce Noir

GEOGRAFIA– REGION-Western Europe(East), COUNTRY-Italy, LATITUDE: 36.71°‘N’– 46.99°‘N’

• “Boot Shaped” Peninsula South of Alps, (1,000 km..) Long
• BORDERS-France(North-West), Switzerland(North), Austria(North-East), Slovenia(North-East)
• REGIONS-Val d’Aosta, Piemonte, Liguria, Lombardia, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia, Emilia-Romagna, Toscana, Umbria, Lazio, Marche, Abruzzi, Campania, Molise, Calabria, Basilicata, Puglia, Sicilia, Sardegne
• **Refer to “ITALY/ Sub-Chapter” For Information On These.

TOPOGRAFIA– FEATURES– “Flat/ Rolling/ Hilly/ Mountainous/ Terraced/ Valley”

• ALPS MOUNTAIN RANGE– Runs West to East Across the Top of Italia.
  • Formation–
• APPENNINES MOUNTAIN RANGE– Start to From South of the Po River Valley In the Shape of a Spine Which Runs the Entire Length the Italia Peninsula and Into Northern Sicilia. Consists of “Sub-Chains”…Ligurian/ Toscana/ Emilia/ Lucanian Appennines.
  
• PADAN PLAIN
  • Formation–
• PO RIVER VALLEY– Valley Runs Across the Base of the Alps.
  • Formation–
• RIVERS
  • On~Tanaro/ Ticino/ Adda~Rivers~Tributary~Po~River~to~Adriatic~Sea~
    
  • On~Coast/ Ligurian/ Tyrrhenian/ Mediterranean/ Ionian/ Adriatic~Seas~
• ITALY’S VOLCANOS
  • Lazio Volcanos– Roman Magmatic Zone
    • Vulsini(Bolsena/ Latera/ Montefiascone)
  • Tuscany Volcanos- ~Mount Amiata~ (Mainland Italy Highest Volcanic Peak)
  • Campania Volcanos– ~Mt. Vesuvius~
  • Sicilia Volcanos– ~Mt. Etna~,  ~Pantelleria~,  ~Lipari~,  ~Stromboli~
  • Other Volcanos– ~Campi Flegrei~,   ~Ischia~,  ~Monte Albano~

• TOPOGRAPHIC EVENTS– Italia Lies At the Boundary Between Eurasian and African Tectonics Plates. This Coalition Between Land Masses Creates a Subduction Zone and With it a System of Volcanos They Have Pushed Up the Various Italian Mountains. The Volcanos of Italia Follow the Ark to the Subduction Plate Which Begins With a Few Dormant Volcanos In the Lazio Region and Runs Though the Active Volcanic Regions of Campania, Basilicata and Sicila.

TERRE– “Metamorphic”, “Sedimentary”, “Volcanic”

• **Refer to “ITALY/ Sub-Chapters” For Detailed Information On Soils.
• **Refer to“TERROIR/ Geology & Soil” For Detailed Information On Soils.

CLIMA–  “Mediterranean”, “Continental”

• *Summers– Hot, Dry   |   *Winters– “North” Cold Snow  |   “South” Milder
• +WIND/~Borda~ Friuli  Origins… Adriatic Sea
• +WIND/~Breva~   Lambardia/ Valallina  Origins… Shores of Lake Coma
• +WIND/~Gregale~ Origins… Apennines
• +WIND/~Maestrale~ Sicilia  Origins… Adriatic Sea
• +WIND/~Ora del Garda~ Origins… Shores of Lake Garda
• +WIND/~Ostro~ Southern Italy  Origins… Adriatic Sea
• +WIND/~Sirocco~ Southern Europe  Origins… Sahara Desert
• +WIND/~Tramontane~ Northern Italy  Origins… Alps
• **Refer to “ITALY/ Sub-Chapters” For Detailed Information On Climate.

VITICULTURA–  #2 In Grape Production & #2 In Wine Consumption In World

• MOST PLANTED IN ITALY
  • 1) Sangiovese                              11) Cabernet Sauvignon
  • 2) Trebbiano Toscano               12) Nero d’Avola
  • 3) Montepulciano                      13) Primitivo
  • 4) Catafratto                                14) Muscat Blanc
  • 5) Merlot                                     15) Negroamaro
  • 6) Chardonnay                           16) Aglianico
  • 7) Glera                                        17) Malvasia Bianci
  • 8) Trebbiano Romagnolo        18) Garganega
  • 9) Pinot Grigio                           19)  Syrah
  • 10) Barbera                                 20) Nebbiolo

VINICULTURA– 

• Still/ Varietal,  Bianco,  Bianco Superiore,  Rosso,  Rosso Superiore,  Rosato,  Rosso Riserva,  Passito, Spumante,  Vendemmia Tardiva,  Vin Santo
• 85% Percentage of Grapes Required to Be Labeled Single Varietal Wine.
• SPARKLING WINE Of ITALY
  • • Traditional Method
  • Franciacorta      @Lombarbia
    • Cultura– DOC. Established In 1967
  • Trentadoc     @Trentino
    • Cultura– DOC. Established In 1993
  • Oltrepo Pavese      @Lombardia
    • Cultura– DOC. Established In 1970
  • Alta Langa      @Lombarbia
    • Cultura– DOC. Established In 2002
  • Others…@Small Amounts of Sparkling Are Also Produced Across Italy.
    • Charmat Method
  • Prosecco     @Veneto
  • Asti     @Piemonte
  • Lambrusco     @Emilia-Romagna
  • **Refer to “ITALY/ Sub-Chapters” For Detailed Information On Its SparklingWines.

• TRADITIONAL ITALIAN OAK BARREL SIZES
  • Tonneau- 450 Liters
  • Tonneau- 350 Liters
  • Barrique- 225 Liters
  • Cigarillo- 150 Liters
  • Feuillette- 114 Liters
  • Fusto- 50 Liters
  • Botti–
  • Caretelli– 50-100 Liters

• ROSE IN ITALY
  • Cerasuolo     @Abruzzo
  • Chiaretto     @Lombardia
  • Kretzer   @Alto Adige
  • Rosato      @Everywhere Else In Italy
  • Vin Ruspo      @Carmignano, Tuscany
  • **Refer to “ITALY/ Sub-Chapters” For Detailed Information On Its Rose Wines.

STORIA

• 728 BC. @Sicilia– Greeks Acquired and Starting Planting Vines, Know as Magna Graecia.
• 700 BC.– 300 @Lazio– “Etruscans”, Modern Name For an Ancient Civilization Occupying Central Italy.
• 1000 @Roma– “Viticulture”, Introduced to Region by Greece & Romans.
• 79 @Pompeii– “Excavation of Pompeii”, This Leaves the Clearest View We Have Today of Wine Culture 2,000 Years Ago.
• 479 @Roma– “Fall of Rome”, Viticulture Kept Alive During by Church, Monks & Monasteries.
• 1800’s @Montalcino– Brunello Was Referred to a Rosso-Vino di Montalcino or Red-Wine of Montalcino.
• 1800’s  @Sicilia– Phloxera
• 1861 @Italia– “Independence”, On March 17, Italy Became a Modern Nation State.
• 1716 @Chianti– Cosimo III, Grand Duke of Tuscany Officially Delimited the Chianti Production Zone Defining the Boundaries Pertaining to the Original Chianti Zone.
• 1900’s @Sicilia– Marked by a Century of Wars and Poverty.
• 1918 @Friuli– “Annexation”, Once Part of the Austrian Hungarian Empire Until 1918.
• 1919 @Alto Adige/ Sud Tyrol–  “Annexation”, Control of Region Back to Italy After World War I.
• 1940 @Italia– Reputation For Lying About “What Was In the Bottle”, Stretching Yields, Counterfeit, and Using Different Grapes.
• 1992 @Italy– “IGT. Established”, Indicazione Geografica Tipica Comes Online.
• 2ooo’s @Sicilia– “Resurgence”, Last 25 Years Has Seen an Increase In the Regions Viticulture.

CULTURA

• GODS OF WINE~ ~Bacchus~ Roman Wine God   |   ~Furfluns~ Etruscan Wine God
• Enotria (The Land of Vines) Name Given to Italy by the Greek Because of Its Abundance of Grapes.
  • Each Regions or Province Across Italy Has Its Own Grapes, Culture, Cuisine, Language and Regional Dialect.
• “Monks & Monasteries”  ~Italy~
  • ~Benedictine of Monte Cassino~            ~Benedictine of Freisa~
  • ~Benedictine of Greco di Tufo~              ~Templars of Locorotondo~
  • ~Jesuits of Lacrima Christira~               ~Knights of Malta~
  • ~Cistercians of Gattinara Spanna~       ~Benedictine of Gragnano~
  • ~Benedictine of Santa Maddalena~       ~Jesuits of Frascati~
  • ~San Pietro In Lamosa Monastery~ Cluniac Monks
• ECONOMY~ History of Wine, Olives, Basalmic Vinegar, Fashion, Ferrari, Tourism.
• GASTRONOMIA… FORMAGGIO…
  • Asiago(Cow/ Hard),  Bra(Cow/ Semi-Hard),  Caciocavllo(Cow-Sheep/ Stretched Curd),  Castelmagno(Cow/ Blue),  Casu Marzu(Sheep/ Soft),  Fontina(Cow/ Semi-Soft),  Gorgonzola(Cow/ Blue),  Mascarpone(Cow/ Fresh),  Montasio(Cow),  Mozzarella(Bufala/ Fresh),  Murazzano(     / Semi-Hard),  Parmigiano-Reggiano(Cow/ Hard),  Pecorino(Sheep/ Semi-Hard),  Piave(Cow/ Hard),  Provolone(Cow/ Semi-Hard),  Ricotta(Sheep/ Cow/ Goat/ Fresh),  Robiola,  Romano(Sheep/ Hard),  Sardo(Sheep/ Semi-Hard),  Taleggio(Cow/ Hard)
  • Classic Regional Pairing- Mozzarella de Buffalo & Greco di Tufo
    • Pecorino Toscano & Chianti Classico   |   Gorgonzola & Vin Santo
• PIONEERS Of ITALIAN WINES
• ~Altare, Elio~ “Barolo”, Outspoken Producer and Leader of Modern Barolo Movement.
• ~Antinori, Marchese Peiro~ “Tuscany”, President of Antinori, Shaped Tuscan Wine.
• ~Barolo Boys~ “Piemonte”
  • Producers to Came Together to Make What They Perceived as the Best Barolo They Could.
• ~Barolo, Marchese de~ “Barolo”, 1850, Noblewomen Who First Defined Barolo as a Wine.
• ~Campofiorin, Nino~ “Veneto”, 1964, Gets Credit For First Using the Ripasso Process On Wine.
• ~Caprai, Arnaldo~ “Italy”, Champion of Montefalco & Sagrantino In Umbia.
• ~Cavazza, Domizio~“Barbaresco”, Created Co-Operitive(Cantine Sociali), God-Father of Barbaresco.
• ~Colla, Beppe~ “Barolo”
  • Founding Fathers of Barolo, Help Define DOC./ First to Promote Single Vineyard Barolo.
• ~Columella, Moderates~ “Rome”
  • 500’s, Wrote 12 Volumes of De Re Rustica the Leading Wine Agriculture Book.
• ~Conterno, Giacomo~ “1925-2004”, “Barolo”, Traditionalist.  Sons…Aldo & Giovanni
• ~Cornelissen, Frank~“Sicily”, Champion of Etna and Modern Natural Wines Movement.
• ~Currado, Alfredo~ “Langhe”, Barolo Producer/ “The Father of Arneis”.
• ~Floria, Vincenzo~ “Sicily”, Influenced Exportation of Marsala Wines Throughout World.
• ~Forador, Elisabetta~ “Italy”, Leader Modern Natural Wine Movement In Alto Adige.
• ~Gaja, Angelo~ “Piemonte”, Helped Revolutionize Vinification of Nebbiolo.
• ~Gaja, Giovanni~ “Piemonte”, One of the Founding Fathers of Barbaresco.
• ~Gravner, Josko~ “Friuli”, Maverick, Promoting Old Styles and Amphora In Collio.
• ~Grazia, Marco de~ “Piemonte/ America”
  • Wine Importer/ Marketer/ Manager of Barolo Boys In Langhe and USA.
• ~Masso, Walter~ “Piemonte”, Helped Save Timarasso Grape From Extinction In Toronesi.
• ~Musso, Giuseppe~ “Barbaresco”, Father of Barbaresco and Helped Shape Industry.
• ~Mustilli, Leonardo “The Engineer of Falanghina”~ “Campania, Italy”, “1927- 2012”
  • Helped Bring Back the Grape From Unpopularity /Near Existecne In Late 1900’s.
• ~Nonino, Giannola~ “Piemonte”, Championed Single Varietal Grappa of Extreme Quality.
• ~Quintarelli, Giuseppe~“Valpolicella”, “1927- 2012”
  • Known as the “Maestro of Veneto/ Guro of Valpolicella/ Uncompromising Perfectionist”, and For His Commitment In the Vineyard and In the Winery to the Highest Quality Wines One Could Produce.
• ~Radikon, Stanko~ “Collio”, Mavericks, Promoting Skin Contact and Amphora.
• ~Ratti, Renato~ “Barolo”, 1970, Helped Revolutionized Modern Movement With Nebbiolo.
• ~Santi, Clemente~ “Tuscany”, 1869, Selected a Biotype of Sangiovese, Invented Modern Brunello.
• ~Santi, Ferruccio Biondi~ “Tuscany”, Grandson of Clemente Santi, Modernized Brunello.
• ~Sesti, Giuseppe~ “Tuscany”, Owner/ Winemaker, Castello di Argiano.
• ~Tachis, Giacomo~ “Tuscany”, Oenologist For Antinori, Helped Define the Super Tuscan Style.
• ~Torres, Miguel~ “Catalunya”, Founder of Torres Winery In Penedes and Chile.
• ~Kettmeir, Giuseppe~ “Italy”, Influenced Modernization, International Sales In Alto Adige.
• TOP DOC.
  • CRITERIA– History, Culture, Magnitude, Quality, Terroir, Diversity In Wine, Wine Tourism, Personal Preference
    1. Barolo DOCG., Piemonte
    2. Valtallina DOC., Lombardia
    3. Chianti Classico DOCG, Tuscany
    4. Lago Caldero DOC., Alto Adige
    5. Mt. Etna DOC., Sicily
    6. Collio DOC., Friuli

ITALY WINE LAW & CLASSIFICATION

• GOVERNING BODY- Ministry of Agriculture & Forestry.
  
• LAWS GOVERNING- Geographic Boundaries Pruning & Trellising, Varietals, Viniculture, +Abv. Levels, +AGED/ Yield/ Hectare Vinification Methods, Label Requirement.
• VINO Di TAVOLO– Table Wine
  • Wine Produced in ITALY Non-Conforming to DOC./ IGP.
• INDICAZIONE Di GEOGRAFICA PROTETTA IGP.,  Protected Geographic Indication.
• INDICAZIONE Di GEOGRAFICA TIPICA IGT.,  Typical Geographic Indication.
  • IGP. & IGT. Are Same and Producers Are Allowed to Use Either Term On Label.
  • IGP/ IGT. Offers a Regional Pedigree Designation of Location and Quality of Wines That Failed to Meet DOC. Standards.
    • IGP./ IGT. Provides Producers a Geographic Indication For Less Regional Winemaking Requirements.
  • DOC./ DOCG. Requirements Due to the Type of Grape or Some Aspect of the Wines Production.
• DEMONINAZIONE Di ORIGINE CONTROLLATA DOC.
  • Controlled Origin Denomination
• DEMONINAZIONE Di ORIGINE CONTROLLATA GARANTITA DOCG.
  • Controlled Origin Denomination & Guaranteed– Italy’s Highest Designation For Wine. Rules For DOCG. Include Stricter Limits On Harvest Yields, Longer Aging Requirements and the Wines Must Be Submitted For Technical Analysis and Tasted For Approval by a Government Committee.  DOCG. Wines Possess a Numbered Government Seal/ Ribbon Around the Neck of the Bottle to Help Against Counterfeiting.

ITALIAN WINE TERMS

• Abboccato- Lightly Sweet, Semi-Dry
• Affinamento- Process of Ageing In Cast or Bottle.
• Agronomo- Agriculturist
• Amabile- Semi-Sweet
• Annata- Vintage Year
• Appassimento- Process of Drying Grapes, In Ventilated Barn or Under the Sun.
• Azienda- Wine Estate
• Bianco- White
• Bicchiere- Wine Glass
• Bottiglia- Bottle
• Cantina- Winery
• Cantina Sociale- Cooperative Winery
• Caratelli- Small Oak Barrel(50 Litres Capacity)
• Classico- Original, Not Expanded
• Consorzio– Trade Organization of Wine Producers
• Degustazioni- Tasting
• Dolce- Sweet
• Enoteca- “Wine Library”, But Refers to a Wine Shop
• Fattoria- Farm
• Frizzante– Semi-Sparking
• Girapoggio- Vineyard Rows That Run Along the Horizontal Contour of the Hill.
• Graticci- Bambo Mats Grape Are Dried On.
• Grigio- Gray
• Liquoroso- High Alcohol Wine Generally Fortified.
• Macerato- Macerated/ Skin Contact
• Millesimato- Vintage(Single Year Harvest)
• Musto Cotto– Grape Concentrated Must
• Passito- Wine Produced From Dried Grapes.
• Riserva- Wine Aged For a Extended Period of Time.
• Ritchino- Vineyard Rows That Run Vertically Up and Down the Hill.
• Rive- On Label Mean Grapes Where Harvested by Hand From One of 43 Steep Hillsides Vineyard Areas or Communes Within Conegliano-Valdobbiadene.  Not Being Used to Describe High Quality Vineyards.
• Rosso- Red
• Rosato- Rose
• Secco- Dry
• Spumante– Foamy(Fully Sparkling)
• Tenuta– Estate
• Tranquillo– Still Wine
• Uva/ Uve- Grape/ Grapes
• Vedemmia Tardiva– Late Harvest
• Vino- Wine
• Vino Biologico– Organic Wine

• GEOGRAPHIC DISCLAIMER~ “To Understand the Wine World and Benefit From DtheV.com a Understanding of Italy’s Geography is Needed and the Ability to Visualize Its Wine Regions Topography.  Italy is Organized In a North to South / East to West Orientation and Intended to Be Researched as So.”

• LANGUAGE DISCLAIMER~ “Most of the Important Words In the Italian Chapter of Demystifying “The Vine” is In Italian.  A Small Understanding of the Italian Language is Needed to Fully Understand Its Content.”

• SUB-CHAPTERS Of ITALY
  • Val d’Aosta                                 Piemonte
  • Liguria                                        Lombardia
  • Trentino-Alto Adige               Veneto                
  • Friuli-Venezia Giulia             Emilia-Romagna
  • Toscana                                     Umbria
  • Lazio                                           Marche
  • Abruzzi                                       Campania
  • Molise                                         Calabria
  • Basilicata                                   Puglia
  • Sicilia                                         Sardegne
• **Refer to These Sub-Chapters For Detailed Information On Regions.

**Refer to “BIBLIOGRAPHY/ SOURCES” For Details On Scholarly Works Referenced.