A-F

Abboccato – slightly sweet wine, but with sugar residue less evident – medium dry wine
Acidita’ – acidity
Acino – berry of grape
Affinamento – operations aimed to improve the maturation of the wine during the aging period
Affumicato – nice smoked smell or taste
Amabile – Wine with a clear, even if not predominant, sweet note – medium dry wine
Amaro – bitter, often due to the tannins
Ampio – wine with a complex olfactory structure
Anidride Carbonica – carbon dioxide
Annata – vintage year
Aspro – astringent wine
Azienda agricola, Azienda agraria, or Azienda vitivinicola – estates producing wines with min. 50% of own grapes
Bianco – white
Botte – cask or small barrel
Bottiglia – bottle
Cantina – cellar or winery
Cantina sociale – cooperative winery
Cascina – farmhouse but can mean estate in some areas
Cerasuolo – cherry tinted rosè
Chiaretto – deep coloured rosè
Classico – wine coming from the oldest area of a DOC or DOCG zone
Consorzio – consortium of producers
Decantazione – pouring the wine in a decanter jug to oxygenate it and let the sediment deposit
Dolce – sweet
Etichetta – label
Fattoria – farm
Fiasco – straw bottle
Fresco – slightly alcoholic and acid wine
Fruttato – fruity
Frizzante – fizzy or lightly sparkling

G-R

Giovane – not mature wine, literally young
Imbottigliato – bottled
Invecchiato – aged
Limpido clear and transparent wine, without suspended substances
Masseria – farm
Metodo Charmat – sparkling wine made in sealed tanks
Metodo Tradizionale (or Classic, Champenoise) – sparkling wine made by bottle fermentation as in the Champagne region
Millesimato – wine with the vintage date on the label
Morbido – smooth and round wine
Novello – wine obtained with a particular fermentation technique and bottled maximum 2 months after the harvest. It is perfumed and fragrant but it is not suitable for aging.
Odore – smell
Paglierino – straw-yellow colour
Passito – wine made from partially dried grapes, usually strong and/or sweet
Podere – small farm or estate
Produttore – producer
Recioto – wine made from partially dried grapes, often strong and sweet
Retrogusto – after taste
Riserva – DOC or DOCG wine aged for minimum officially specified length of time
Rosato – rosè, pink
Rosso – red

S-Z

Secco – dry
Spumante – sparkling wine, dry or sweet
Superiore – (DOC wines) higher alcohol contents or longer ageing or special geographical sub-zone of production
Tappo – cork
Tenuta – farm or estate
Tranquillo – still wine
Uva – grape or grapes
Vaniglia – vanilla
Vecchio – old, describing certain aged DOC wines
Vendemmia – harvest
Vigna (Vigneto) – vineyard
Vinificazione – all the operations to transform the grapes in must and then, through the alcoholic fermentation, in wine
Viticoltore – vine grower
Vitigno – vine or grape variety
Vivace – lively, to describe lightly sparkling wines
V.Q.P.R.D. – acronym Vino di Qualita’ Prodotto in una Regione Determinata. This acronym is used for sparkling wines and according to the European law which protects the specific qualities of the regional products on the basis of the following elements: delimited production area; growing techniques; extension of the vineyards; vinification methods; yield per hectare; natural alcohol by volume; analysis and evaluation of the organoleptic characteristics.