alpine climate

a cold continental climate specifically referring to the alps and may also be referred to as mountain climate. Alpine environments are high in elevation, cold, windy, snowy in winter, with low growing season temperatures. Summer temps rarely exceed 80^ F.

biotype

on this site, biotype refers to a grapevine that is genetically identical to other grapevines of the same name, but shows distinct morphological and even behavioral differences. Usually a biotype is associated with a specific wine region. For example, Aglianico di Taburno and Aglianico del Vulture are technically both the same varietal (genetically identical), but are specific to the Taburno and Aglianico areas—they look and behave a bit differently.

botrytis cinerea/ grey rot/ noble rot

a fungus that can cause grey rot or noble rot. Grey rot is mold, and it fatal to the grapes—infected and essentially causes mold. The fungus can also cause “noble rot” in which no mold actually forms but the grapes dehydrate on the vine. Botrytis cinerea’s final effect will be determined by the climate (mesoclimate or microclimate). Humidity is the number one criteria for the fungus to even exist. If the humidity is followed by extended warm temperatures, it is more likely the fungus will turn into grey rot. If, however, the fungus forms in the fall, with slightly cooler temperatures and some drying winds, it will form more slowly and develop into noble rot, which is a required occurrence for some dessert wine denominations (e.g Sauternes).

continental climate

a macroclimate term, refers to areas located inland with more significant seasonal temperature variations and no temperature moderating influences (e.g. the ocean or large bodies of water). Cold winters, often with snow, warm-hot summers, shorter growing season as temperatures tend to drop again in the fall. Spring frosts are a common risk in these kinds of climates.

Cru if we were speaking in French wine terms. Within a contrada will be a vineyard with its own name—multiple vineyards with various owners. This is a term used in southern Italy. Northern territories often use the French term instead.

field blend

typically made from a harvest of a vineyard that is interplanted with multiple grape varieties. The grapes are collected together and processed together. These wines can even be a blend of multiple white or red varietals, but are equally often a blend of both of white and red grapes resulting in a light red or even magenta color. Meant for easy drinking. Some winemakers may apply the term to a wine made of multiple varieties of varying percentages not from the same vineyard.

indigenous yeasts

Region (think of it like a State)→ Province (think of it like a County. Sometimes a city also takes on the name of the county. For example, in the state of California there is Alameda County and the city of Alameda)→ Commune (think of it like a City. In Italy, most communes have a historical center/ town --it’s like their downtown. There’s a center and there are the outskirts)→ Contrada ( think of it like a neighborhood, Cru if we were speaking in French terms)→vineyard name

also referred to as spontaneous fermentation, wild  or natural or ambient yeasts. A winemaker will allow the grape juice to begin fermentation on its own with naturally occurring yeasts in the atmosphere. 

n. an original Cittavino & Co. word for an unexplainable state that is not totally rational or logical. One must simply accept the situation as is and move on.

adv. italo-confusingly 

macroclimate

marl

broadly defines the climate of a region. characterized by average temperatures, length of growing season, and proximity to the ocean or sea.

or marlstone is a calcium carbonate, lime-rich mud or mudstone which contains variable amounts of clays and silt. The dominant carbonate mineral in most marls is calcite, but other carbonate minerals such as aragonite, dolomite, and siderite may be present.

mediterranean climate

a macroclimate term. Generally speaking, the entire Mediterranean would fall under this category, but there are areas within the Mediterranean that have various macroclimates. For example, Trentino Alto-Adige in northern Italy has areas of alpine/cool continental climates and the Apennines in Campania also are characterized as a continental climate. Mediterranean climates can be warm-hot, and are characterized by proximity to the sea, a warm growing season, no snow, and with rainfall concentrated in the spring months.

mesoclimate

this term defines a smaller area within a macroclimate. The characterization involves the influence of elevation, aspect or distances from large bodies of water. This term would refer to a wine growing zone within a larger region.

minimal intervention 

A loose term meant to describe a more hands off approach to winemaking. The winemaker will allow the juice is own fermentation process and will intervene only in pump overs. This term is often associated with “natural” winemaking, and often these producers do not make wines with additives (sugar, acid, sulfur above a very minimal amount, powdered tannin). 

microclimate

smallest of climate scales that also takes into consideration: elevation; aspect; proximity to water; and steepness of slope. Usually refers to specific vineyard sites .

neutral oak

technically, “Neutral” oak refers to older barrels that have been used in wine making already 3 times before. “Neutral” would also refer to the large Slavonian oak barrels commonly used in Italy. Full disclosure, tasting a wine made in “neutral” french barrique next to a wine made in a Slavonian botte, the oak flavors do not appear so neutral, with the large botte imparting much less flavor. Similarly, one would notice the flavors imparted by a Slavonian botte when tasting it next to a wine made in all stainless steel.

oak

a reference to the material of a fermentation and/or maturation (aging) vessel. Oak is not considered a neutral vessel (it will impart flavor onto the wine), but it will impart flavor according to varying degrees of size, level of toasting, and age.

oidium

a fungal spore that causes powdery mildew. It is not fatal to the vine, but can drastically decrease productivity and quality. In Ciro’, Calabria I found that this issue was more common in the coastal vineyards than those more inland, but I do not know if this is true overall.

passito

a sweet wine production method in which grapes are naturally dried on or off the vine before being pressed.

phylloxera

an aphid, native to North America, that feeds on the rootstock of the grapevine. It is fatal to the vine once contracted. In the late 19th C., this aphid made it to Europe (supposedly brought by Agoston Haraszthy de Mokesa, a Hungarian that emigrated to Sonoma, CA. His love of vine growing followed him there, and on his visits back so did, apparently, phylloxera). American rootstocks are immune to this aphid. The European stocks, however, are not and the aphid devastated European vineyards. In fact, nowadays, with exception of a few key areas, vines in Europe are grafted to American rootstock as it turned out to be the only truly successful way to protect the vines.

poor soils

soils low nutrients. Unlike vegetables and fruit trees, grape vines tend to do best in poor soils.  The vines are forced to grow deeper, penetrating bedrocks in search of nutrients and water. Overly fertile soils will result un an overly productive vine, which is associated with poor quality grapes. 

primitivo

a grape varietal native to Puglia. It is considered a biotype of Zinfandel. The name refers to the early ripening of the grape, typically harvested mid August. In Puglia, the two main biotypes are Primitivo di Manduria and Primitivo of Gioia del Colle. The grape is rich in anthocyanins (contribute to color) and polyphenols (contribute to tannin structure).

production zone

refers to the actual area/land where the grapes are legally allowed to grow and where the wine is legally allowed to be made.

selected yeasts 

may also be referred to as inoculated yeats. Many winemakers choose to use a lab cultured yeast to ferment their grape juice. Selected yeasts produce a more consistent and predictable outcome, giving the winemaker more control over the final product and the wines ultimate flavor profile.

spiritual home

a term used to suggest a vine’s most true and comfortable home—where it grows best. It can also refer to the original home of the vine, but nowadays with such varietal crossover, a vine could have more than one spiritual home. For example, Vermentino is said to be a variety originally from Spain, but today its spiritual homes are considered France and Italy.

subzone

a classification within a denomination comprising an area often smaller and more specific than the larger. more general denomination. “Classico” would be a subzone. For example, Chianti DOCG encompasses the sub-zone of the Chianti Classico DOCG, which is smaller in area and has its own particular production requirements. Falanghina del Sannio DOC is a subzone of the Sannio DOC.

vinifcation

the process of converting grape juice into wine. A winemaker can make choices during this process, such as adding selected yeasts or acidification (adding malic acid in powder form to increase overall acidity).

volcanic soil

anything comprising tuff, pumice, ash.