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Babarolo Piedmont Wine Lexicon - F


The Frizzante is a popular Italian semi-sparkling wine. As a semi-sparkling wine, it has a moderate carbon dioxide content of one to less than three bar pressure. The artificial addition of carbonic acid is permitted and must be indicated on the label. It is also defined as semi-sparkling and has an alcohol content of more than 7 parts per thousand. The most famous Frizzante is the Prosecco from Veneto. In addition, with the Frizzantino, there is a kind of little brother of the foaming and sparkling wine, which is less carbonated.

The inventor of Italian sparkling wine is Antonio Carpené, who developed the wine-growing techniques in the last third of the 19th century revolutionized and industrialized. He worked closely with Robert Koch and Louis Pasteur and founded the Carpené Mavotti winery with his friend Francesco Malvoti. He is the inventor of tank fermentation, whereby the second fermentation of a wine is carried out in pressure-resistant large fermentation tanks.

In Germany, sparkling wine is divided into four categories. There is sparkling and still sparkling wine, a sparkling wine with a geographical indication and a quality sparkling wine from protected growing areas.


Indigenous white wine grape variety from the northern Italian region of Piedmont. Mostly simple, fruity wines are made from the grapes and marketed under the Langa designation of origin. It is believed that Favorita is related to the white wine grape variety Vermentino.


Bulbous, mostly lying barrel, made of wooden barrel staves (staves), curved side boards, container made, which is used for the fermentation, storage and maturation of wines, formerly also used to transport wines.

Barrels were increasingly replaced by steel or plastic tanks in the last decades of the 20th century, mainly because of the high workload and the risk of developing barrel flavor, but they are used for the aging and sometimes also for the fermentation of certain high-quality wines still considered indispensable.

barrel sizes

The best-known and most common barrel types are the barrique (225l), the bota (about 500l, Andalusia for sherry), the fuder (1000l, Moselle), the piece (228l on the Côte d'Or), the pipa or pipe (522l or 534l Portugal, for port wine), the tonneau (500-900l, France) and the various smaller sizes of the cask (quarter piece 300l, half piece 600l, piece 1200l) of the Rhenish wine-growing areas, especially the Rheingau.

Cask Flavor

musty, occasional putrid flavor note; a wine defect that is mainly caused by unclean casks or casks that have not been used for a long time. Wines affected by this are often referred to as barreled. Wines can also smell or taste musty or barrely due to other, mostly chemical causes, i.e. without having been stored in wooden barrels. Barrel Taste is sometimes confused with Cork Taste.

Rot, rot

phenomenon caused by fungi that can attack and damage grapes, leaves, the vine stem or roots. This can lead to the death of individual organs of the vines or entire vines.

Foul Taste, Foul Taste, Sloth

musty, musty taste or odor, which can be caused by various wine faults. Rotten taste can already develop in the vineyard, then rot infestation of the grapes or residues of pesticides are usually responsible. Foul taste is also often caused by fermentation or storage of the wine in unclean or long unused wooden barrels. This off-note is also called barrel taste.


Protected designation for dry white wines from members of the Wachau winegrowers' association Vinea Wachau Nobilis Districtus in the rank of a quality level. The wines are made from grapes with a must weight of at least 17° KMW, which corresponds to the Kabinett quality level. They may have a maximum alcohol content of 12.5% ​​vol and a maximum of 4g/l residual sugar. The name goes back to a training device for falcon hunting, which used to be very popular in the Wachau.

Feather White

only partially fermented, still carbonated and yeasty, sweet must, also known as New Wine, which is a very popular drink in many growing areas during and immediately after the harvest season.


Appellation of the western Swiss canton of Valais for white wines made from the Chasselas (Gutedel) grape variety. The grapes must have a must weight of at least 68.1° Oechsle. In the opinion of many quality-conscious winegrowers, this value is too low, which is why they often market their wines under a community name and without the Fendant designation.


semi-dry taste, often clearly sweet. Information on the taste of wines that is not provided for by the Wine Act, but is tolerated according to the latest case law.


Separate musts and wines from unwanted turbid matter (clarification filtration) and microorganisms (sterilization filtration). Classic filtration only removes solid particles, but modern filtration techniques can also be used to remove dissolved substances.


DOCG designation of origin for bottle-fermented sparkling wines from an area between the cities of Bergamo and Brescia in the northern Italian region of Lombardy. The basic wines are made from the grape varieties Chardonnay, Pinot Noir (Pinot nero), and Pinot Blanc (Pinot bianco) and must mature in the bottle for at least 18 months after the second fermentation, vintage qualities even 30 months before they are disgorged and marketed.


Red wine grape variety from the Piedmont region of Italy, cultivated mainly in the Monferrato countryside. Freisa is usually processed into fruity or sparkling wines and is marketed under two designations of origin, Freisa d' Asti and Freisa di Chieri, whose cultivation area covers around 600 hectares of vineyards.


in Württemberg Clevner, red wine grape variety from the group of Pinot varieties, probably caused by a spontaneous mutation of the Pinot Noir variant, which has been recognized as an independent variety in Germany since the 1070s. After strong growth in the 1990s, Früburgunder is cultivated on more than 140 hectares of vineyards (2002), especially on the Ahr, in Baden, Franconia and Württemberg.

Furmint, Yellow Furmint, Mosler

White wine grape variety that is mainly cultivated in Hungary and in neighboring wine-growing areas such as the Austrian Neusisedlersee, main variety of the famous Tokaj. The Furmint variety brings high but irregular yields and needs very good vineyard locations. Their wines show pronounced acidity and good alcohol content, they are full-bodied in taste.


Designation of origin for wines from the municipality of the same name in the Swiss canton of Valais; Some very complex white wines from Marsanne (Ermitage) and Petite Arvine as well as easy-drinking Fendant come from the spectacular steep slopes of the long municipality near the city of Martigny. In addition, fruity red wines are produced from Gamay.


Italian for barrel, mostly used for smaller barrels such as barriques.