Piedmont Wine Lexicon - F


The Frizzante is a popular Italian sparkling wine. As a sparkling wine, it is provided with a moderate carbonic acid content of one to less than three bar pressure. The artificial addition of carbon dioxide is permitted and must be made recognizable on the label. In addition, it is by definition semi-foaming and has an alcohol content of more than 7 per mille. The most famous frizzante is 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 the Italian sparkling wine is Antonio Carpené, who developed the cultivation techniques of the wine 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 containers.

In Germany, sparkling wine is divided into four categories. So there is the sparkling wine with and without carbon dioxide, a sparkling wine with a geographical indication and a quality sparkling wine from protected growing areas.


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


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

Barrels have been replaced more and more 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 taste, but they are used for the expansion, and in some cases also for the fermentation of certain high-quality wines still considered indispensable.

Barrel sizes

the best known and most common types of casks are the barrique (225l), the bota (around 500l, Andalusia for sherry), the fuder (1000l, Mosel), 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 different sizes of the barrel (quarter piece 300l, half piece 600l, piece 1200l) of the Rhenish growing areas, especially the Rheingau.

Barrel flavor

musty, occasional putrid taste; a wine fault that is mainly caused by unclean barrels or barrels that have not been used for a long time. Wines affected by this are often referred to as cask. Wines can also smell or taste musty or barrel-like due to other, mostly chemical causes, i.e. they have not been stored in wooden barrels. Barrel taste is sometimes confused with the cork taste.

rot, putrefaction

Phenomenon caused by fungal attack, which can attack and damage grapes, leaves, the vine trunk or the roots. This can lead to the death of individual organs of the vines or entire vines.

Putrid taste, putrid taste, Faulton

musty, musty taste or smell, the cause of which can be various wine defects. Putrid taste can already arise in the vineyard, in which case the grapes are usually rotten or residues of pesticides are responsible. Often, however, rotten tastes also arise from fermentation or storage of the wine in unclean or long-unused wooden barrels. This off-tone is also called barrel flavor.


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 quality level Kabinett. They may have an alcohol content of a maximum of 12.5% ​​vol and a maximum of 4g / l residual sugar. The name goes back to a training device used for falcon hunting, which used to be very popular in the Wachau.


Only partially fermented, still carbonated and yeast-containing, sweet must, also known as New Wine in the landscape, which is a very popular serving drink in many growing areas during and immediately after the harvest season.


Appellation from 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 winemakers, this value is set too low, which is why they often market their wines under a community name and without the name Fendant.

Fine dry

semi-dry in taste, often noticeably sweet. Indication of taste of wines not provided for by the wine law, but tolerated according to the latest legislation.


Separate musts and wines from unwanted sediment (clarification filtration) and microorganisms (disinfection filtration). Classic filtration only separates solid particles, modern filtration techniques, on the other hand, 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 base wines are made from the grape varieties Chardonnay, Pinot Noir (Pinot nero), and Pinot Blanc (Pinot bianco) and have to mature in the bottle for at least 18 months after the second fermentation, and vintage qualities even 30 months before they are disgorged and marketed.


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


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

Furmint, Gelber Furmint, Mosler

White wine grape variety that is mainly cultivated in Hungary and in neighboring growing areas such as the Austrian Neusisedlersee, the main variety of the famous Tokaj. The Furmint variety brings high but irregular yields and needs very good vineyards. Their wines show pronounced acidity and good alcohol content, they are full 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 tasty Fendant come from the spectacular steep slopes of the elongated community near the city of Martigny. In addition, fruity red wines from Gamay are produced.


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


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