GREECE
| Αγρέπαυλη(Agrepavlis) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as "Agrepavlis" and the wine making is carried out within this holding. |
|
| Αμπέλι(Ampeli) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making is carried out within this holding. |
|
| Αμπελώνας(ες)(Ampelonas (-ès)) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making is carried out within this holding. |
|
| Αρχοντικό(Archontiko) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as "archontiko" and the wine making is made within this holding. |
|
| Κάβα(Cava) |
Greek |
PGI(1, 3, 8, 11, 15, 16) |
Wines aging under controlled conditions. |
|
| Από διαλεκτούς αμπελώνες(Grand Cru) |
Greek |
PDO(3, 15, 16) |
Wines produced exclusively from grapes of selected vineyards, with special low yields per ha. |
|
| Ειδικά Επιλεγμένος(Grande réserve) |
Greek |
PDO(1, 3, 15, 16) |
Selected wines aging for a specific time, under controlled conditions. |
|
| Κάστρο(Kastro) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building or ruins of historical Castle and the wine making is carried out in this holding. |
|
| Κτήμα(Ktima) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, which is located within the relevant viticultural protected area. |
|
| Λιαστός(Liastos) |
Greek |
PDO/PGI(1, 3, 15, 16) |
Wines produced from grapes left in the sun or shade for partial dehydration. |
|
| Μετόχι(Metochi) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, which is located outside the monastery’s area where the holding belongs. |
|
| Μοναστήρι(Monastiri) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards that belong to a monastery. |
|
| Νάμα(Nama) |
Greek |
PDO/PGI(1) |
Sweet wines used for the Holy Communion |
|
| Νυχτέρι(Nychteri) |
Greek |
PDO(1) |
Wines of "Santorini" PDO produced exclusively in the islands "Thira" and "Thiresia", aging in barrels for at least three months |
|
| Ορεινό κτήμα(Orino Ktima) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, located in an altitude over 500 m |
|
| Ορεινός αμπελώνας(Orinos Ampelonas) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced exclusively from grapes grown in vineyards located in an altitude over 500 m |
|
| Πύργος(Pyrgos) |
Greek |
PDO/PGI(1, 3, 4, 8, 11, 15, 16) |
Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as "Pyrgos" and the wine making is carried out within this holding |
|
| Επιλογή ή Επιλεγμένος(Réserve) |
Greek |
PDO(1, 3, 15, 16) |
Selected wines aging for a particular time, under controlled conditions |
|
| Παλαιωθείς επιλεγμένος(Vieille réserve) |
Greek |
PDO(3, 15, 16) |
Selected liqueur wines aging for a particular time, under controlled conditions |
|
| Βερντέα(Verntea) |
Greek |
PGI(1) |
Wine of traditional designation produced from grapes harvested in vineyards of the island of Zakynthos where also the wine making takes place |
|
| Vinsanto |
Latin |
PDO(1, 3, 15, 16) |
Wine of "Santorini" PDO produced in the complex of Santo Erini-Santorini of the islands of "Thira" and "Thirasia" from grapes left in the sun. |
|
SPAIN
| Amontillado |
Spanish |
PDO(3) |
Liqueur wine (Vino generoso) of "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Montilla-Moriles" dry PDOs, of sharp aroma, countersunk, smooth and full to paladar, of color amber or gold, with acquired alcoholic strength between 16–22°. Aged during at least two years, by the system of "criaderas y soleras", in oak container of maximum capacity of 1000 l. |
|
| Añejo |
Spanish |
PDO/PGI(1) |
Wines aged for a minimum period of twenty-four months in total, in wood container of oak of maximum capacity of 600 l or in bottle. |
|
| Spanish |
PDO(3) |
Liqueur wine of "Malaga" PDO aged between three to five years. |
|
| Chacolí-Txakolina |
Spanish |
PDO(1) |
Wine of "Chacolí de Bizkaia-Bizkaiko Txakolina", "Chacolí de Getaria-Getariako Txakolina" and "Chacolí de Álava-Arabako Txakolina" PDO elaborated fundamentally with the varieties Ondarrabi Zuri and Ondarrabi Beltza. Wine with an acquired alcoholic strength minimum of 9,5 % vol (11 % vol. for the white fermented in barrel), maximum of 0,8 mg/l of volatile acidity and maximum of 180 mg/l of total sulphurs (140 mg/l for the red ones) |
|
| Clásico |
Spanish |
PDO(3, 16) |
Wines with more than 45 g/l of sweeten residual. |
Chile |
| Cream |
English |
PDO(3) |
Liqueur wine of "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Montilla-Moriles", "Málaga" and "Condado de Huelva" with at least 60 g/l of reducing matters of color of amber to mahogany. Aged during at least two years, by the system of "criaderas y soleras" or by the one of "añadas", in oak container. |
|
| Criadera |
Spanish |
PDO(3) |
Liqueur wine of "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Montilla-Moriles", "Málaga" and "Condado de Huelva" which are aged by the system of "criaderas y soleras", that is traditional in its zone |
|
| Criaderas y Soleras |
Spanish |
PDO(3) |
Liqueur wine of "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Montilla-Moriles", "Málaga" and "Condado de Huelva", that uses scales of generally placed boots of oak superposed, and called "criaderas", in which the wine of the year gets up on the superior scale of the system and is crossing the different scales or "criaderas" by partial and successive transferences, in the course of a long period, until reaching the last scale or "solera", where it concludes the aging process. |
|
| Crianza |
Spanish |
PDO(1) |
Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions:-
red wines must have a minimum period of ageing of 24 months, of which they must remain al least 6 months in oak barrels of maximum capacity of 330 l,
- white and rosé wines must have a minimum period of ageing of 18 months, of which they must remain at least 6 months in oak barrels of the same maximum capacity.
|
|
| Dorado |
Spanish |
PDO(3) |
Liqueur Wines of "Rueda" and "Malaga" PDO with aging process. |
|
| Fino |
Spanish |
PDO(3) |
Liqueur wine (vino generoso) of "Jerez-Xérès-Sherry" and "Manzanilla Sanlúcar de Barrameda", "Montilla Moriles" PDO with the following qualities: straw-coloured, dry, slightly bitter, slight and fragant to the palate. Aged in "flor" during at least two years, by the system of "criaderas y soleras", in oak container of maximum capacity of 1000 l. |
|
| Fondillón |
Spanish |
PDO(16) |
Wine of "Alicante" PDO, elaborated with grapes of the Monastrell variety, sobremature in stock and with exceptional conditions of quality and health. In the fermentation native leavenings are used solely and the acquired alcoholic strength (minimum of 16 % vol) shall be, in his totality, natural. Aged at least ten years in oak containers. |
|
| Gran reserva |
Spanish |
PDO(1) |
Wines other than sparkling, semi-sparkling and liqueur that fulfil the following conditions:-
red wines must have a minimum period of ageing of 60 months, of which they shall remain al least 18 months in oak barrels of maximum capacity of 330 l, and in bottle the rest of this period,
- white and rosé wines must have a minimum period of ageing of 48 months, of which they shall remain at least 6 in oak barrels of the same maximum capacity and in bottle the rest of this period.
|
Chile |
| Spanish |
PDO(4) |
The minimum period of ageing for sparkling wines of "Cava" PDO, is 30 months, from "tiraje" to "degüelle". |
|
| Lágrima |
Spanish |
PDO(3) |
Sweet wine of "Málaga" PDO in whose elaboration the must leaks after treading of grapes without mechanical pressure. Its ageing must be done during, at least two years, by the system of "criaderas y soleras" or by the one of vintage years, in oak container of maximum capacity of 1000 l. |
|
| Noble |
Spanish |
PDO/PGI(1) |
Wines aged during a minimum period of eighteen months in total, in oak barrels of maximum capacity of 600 l or in bottle. |
|
| Spanish |
PDO(3) |
Liqueur wines of "Málaga" PDO aged between two and three years. |
|
| Oloroso |
Spanish |
PDO(3) |
Liqueur wine (vino generoso) of "Jerez-Xérès-Sherry" and "Manzanilla Sanlúcar de Barrameda", "Montilla Moriles" which possesses the following qualities: much body, plenty and velvety, aromatic, energetic, dry or slightly led, of similar color to the mahogany, with acquired alcoholic strength between 16 and 22°. It has been aged during at least two years, by the system of "criaderas y soleras", in oak container of maximum capacity of 1000 l. |
|
| Pajarete |
Spanish |
PDO(3) |
Sweet or semisweet wines of "Málaga" PDO aged at least two years, by the system of "criaderas y soleras" or by the one of "añadas", in oak container of maximum capacity of 1000 l. |
|
| Pálido |
Spanish |
PDO(3) |
Liqueur wine (vino generoso) of "Condado de Huelva" aged more than three years by biological aging process, with an acquired alcoholic strength of 15–17 % vol. |
|
| Spanish |
PDO(3) |
Liqueur wine of "Rueda" PDO aged at least four years, with the three last years in oak. |
|
| Spanish |
PDO(3) |
Wine of "Málaga" PDO from Pedro Ximenez and/or Moscatel varieties, without addition of "arrope" (boiled must), withouth aging process. |
|
| Palo Cortado |
Spanish |
PDO(3) |
Liqueur wine (vino generoso) of "Jerez-Xérès-Sherry" and "Manzanilla Sanlúcar de Barrameda", "Montilla Moriles" whose organoleptic characteristics consists of the aroma of an amontillado and palate and colour similar to those of an oloroso, and with an acquired alcoholic strength between 16 and 22 percent. Aged in two phases: the first biological, under a film of "flor", and the second oxidative. |
|
| Primero de Cosecha |
Spanish |
PDO(1) |
Wine of "Valencia" PDO harvested in the ten first days of the harvesting period and bottled inside of the thirty following days to finalise the same one, being obligatory to indicate in the label the harvest. |
|
| Rancio |
Spanish |
PDO(1, 3) |
Wines that have followed a process of aging noticeably rusted, with abrupt changes of temperature in presence of air, or in wood package or crystal packages. |
|
| Raya |
Spanish |
PDO(3) |
Liqueur wine (vino generoso) of "Montilla Moriles" with possesses similar characteristics to "Oloroso" wines but with less taste and aroma. Aged during at least two years, by the system of "criaderas y soleras", in oak container of maximum capacity of 1000 l |
|
| Reserva |
Spanish |
PDO(1) |
Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions:-
red wines must have a minimum period of ageing of 36 months, of which they shall remain al least 12 months in oak barrels of maximum capacity of 330 l, and in bottle for the rest of this period,
- white and rosé wines must have a minimum period of ageing of 24 months, of which they shall remain at least six in oak barrels of the same maximum capacity and in bottle for the rest of this period.
|
Chile |
| Sobremadre |
Spanish |
PDO(1) |
White wines of "Vinos de Madrid" that, as a consequence of their special elaboration, contain carbon dioxide gas preceding of the own fermentation of musts with their "madres" (stripped and squeezed grape) |
|
| Solera |
Spanish |
PDO(3) |
Liqueur wine of "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Montilla-Moriles", "Málaga" and "Condado de Huelva" aged by the system of "criaderas y soleras". |
|
| Superior |
Spanish |
PDO(1) |
Wines obtained with at least 85 % of preferred varieties of the respective demarcated areas. |
ChileSouth Africa |
| Trasañejo |
Spanish |
PDO(3) |
Liqueur wine of "Málaga" PDO aged more than five years. |
|
| Vino Maestro |
Spanish |
PDO(3) |
Wine of "Málaga" PDO, that comes from a very incomplete fermentation, because before it begins the must is added with a 7 % of wine alcohol. Thus the fermentation is very slow and it becomes paralyzed when the alcohol wealth is of 15–16°, being left about a 160–200 g/l of sugars without fermentation. Aged during at least two years, by the system of "criaderas y soleras" or by the one of "añadas", in oak container of maximum capacity of 1000 l. |
|
| Vendimia Inicial |
Spanish |
PDO(1) |
Wine of "Utiel–Requena" made from grapes harvested in the ten first days of the harvesting period and presenting an alcoholic graduation between 10 and 11,5 percent in volume, being their youth the cause of their special attributes, between which a slight carbon dioxide gas loosening can be included. |
|
| Viejo |
Spanish |
PDO/PGI(1) |
Wine aged at least thirty six months, with a rusted character noticeably due to the action of the light, oxygen, heat or of joint of these factors. |
|
| Spanish |
PDO(3) |
Liqueur wine (vino generoso) of Condado de Huelva PDO, which possesses the following qualities: much body, plenty and velvety, aromatic, energetic, dry or slightly led, of similar color to the mahogany, with acquired alcoholic strength between 15 and 22°. It has been aged during at least 2 years, by the system of "criaderas y soleras", in oak container of maximum capacity of 1000 l. |
|
| Vino de Tea |
Spanish |
PDO(1) |
Wine of the North subzone of the "La Palma" PDO aged in wood packages of Pinus canariensis ("Tea") during a maximum time of six months. The acquired alcoholic strength is, for white wines, between 11–14,5 % vol, for "rosé" ones, between 11–13 % vol and for red ones, between 12–14 % vol. |
|
FRANCE
| Ambré |
French |
PDO(3) |
Article 7 of Decree of 29 December 1997: PDO "Rivesaltes": in order to be entitled to the controlled designation of origin "Rivesaltes" completed with the mention "ambré", white wines must have grown on the property in an oxidising environment up to 1 September of the second year following the year of the crop. |
|
| Clairet |
French |
PDO(1) |
PDO "Bourgogne", "Bordeaux": pale red wine or rosé wine. |
|
| Claret |
French |
PDO(1) |
PDO "Bordeaux": expression used to designate a pale red wine |
|
| Tuilé |
French |
PDO(3) |
Article 7 of Decree of 29 December 1997: In order to be entitled to the controlled designation of origin "Rivesaltes" completed with the mention "tuilé", red wines must have grown on the property in an oxidising environment up to 1 September of the second year following the year of the crop. |
|
| Vin jaune |
French |
PDO(1) |
PDO "Arbois", "Côtes du Jura", "L'Etoile", "Château-Châlon": wine product exclusively made with grape varieties layed down in the national regulation: slow fermentation, aging in oak barrel without topping up for a minimum duration of six years. |
|
| Château |
French |
PDO(1, 3, 4, 5, 6, 7, 8, 9, 15, 16) |
Historical expression related to a type of area and to a type of wine and reserved to wines coming from an estate which really exists or which is called exactly by this word. |
Chile |
| Clos |
French |
PDO(1, 3, 4, 5, 6, 7, 8, 9, 15, 16) |
Chile |
| Cru artisan |
French |
PDO(1) |
PDO "Médoc", "Haut-Médoc", "Margaux", "Moulis", "Listrac", "St Julien", "Pauillac", "St Estèphe"Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate. |
|
| Cru bourgeois |
French |
PDO(1) |
PDO "Médoc", "Haut-Médoc", "Margaux", "Moulis", "Listrac", "Saint-Julien", "Pauillac", "Saint-Estèphe": Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate. |
Chile |
| Cru classé, whether or not supplemented by Grand, Premier Grand, Deuxième, Troisième, Quatrième, Cinquième |
French |
PDO(1) |
PDO "Barsac", "Côtes de Provence", "Graves", "Saint-Emilion grand cru", "Médoc", "Haut-Médoc", "Margaux", "Pessac-Leognan", "Saint Julien", "Pauillac", "Saint Estèphe", "Sauternes".Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate. |
|
| Edelzwicker |
German |
PDO(1) |
PDO "Alsace" wines coming from one or more grape varieties as set in the specifications. |
|
| Grand cru |
French |
PDO(1, 3, 4) |
Expression related to the quality of a wine, reserved to wines with protected designations of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin. |
ChileSwitzerlandTunisia |
| Hors d’âge |
French |
PDO(3) |
PDO "Rivesaltes", "Banyuls", "Rasteau" and "Maury": may be used for wines having undergone a maturing of a minimum of five years after their elaboration. |
|
| Passe-tout-grains |
French |
PDO(1) |
PDO "Bourgogne" coming from two grape varieties as set in the specifications. |
|
| Premier Cru |
French |
PDO(1, 4) |
Expression related to the quality of a wine, reserved to wines with protected designations of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin. |
Tunisia |
| Primeur |
French |
PDO(1) |
Wines whose date of marketing towards consumers is set on the third Thursday of November of the year of crop. |
|
| French |
PGI(1) |
Wines whose date of marketing towards consumers is set on the third Thursday of October of the year of crop. |
|
| Rancio |
French |
PDO(1, 3) |
PDO "Grand Roussillon", "Rivesaltes", "Rasteau", "Banyuls", "Maury", "Clairette du Languedoc": expression related to a type of wine and to a particular method of production of wine, reserved to some quality wines as a result of their age and of conditions regarding the terroir. |
|
| Sélection de grains nobles |
French |
PDO(1) |
PDO "Alsace", "Alsace Grand Cru", "Condrieu", "Monbazillac", "Graves supérieur", "Bonnezeaux", "Jurançon", "Cérons", "Quarts de Chaume", "Sauternes", "Loupiac", "Côteaux du Layon", "Barsac", "Sainte Croix du Mont", "Côteaux de l’Aubance", "Cadillac": wine compulsorily elaborated from manually cropped vintages through successive selections. Aim of seeking the overmatured vintages, affected by noble rot or having undergone a concentration on vine. |
|
| Sur lie |
French |
PDO(1) |
PDO "Muscadet", "Muscadet Coteaux de la Loire", "Muscadet-Côtes de Grandlieu", "Muscadet-Sèvre et Maine", "Gros Plant du Pays Nantais": wine with particular specifications (such as yield, alcohol strengh) which stays on its lees up to 1 March of the year following the vintage year. |
|
| French |
PGI(1) |
IGP "Vin de pays d’Oc", "Vin de pays des Sables du Golfe du Lion": wine with particular specifications which remains less than one winter in tun or barrel and stays on its lees till bottling. |
|
| Vendanges tardives |
French |
PDO(1) |
PDO "Alsace", "Alsace Grand Cru", "Jurançon": expression related to a type of wine and to a particular method of production, reserved to wines coming from overmatured vintages which respect defined conditions of density and of alcohometric strength. |
|
| Villages |
French |
PDO(1) |
PDO "Anjou", "Beaujolais", "Côte de Beaune", "Côtes de Nuits", "Côtes du Rhône", "Côtes du Roussillon", "Mâcon": expression related to the quality of a wine, reserved to wines with a designation of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin. |
|
| Vin de paille |
French |
PDO(1) |
PDO "Arbois", "Côtes du Jura", "L’Etoile", "Hermitage": expression related to a method of elaboration which consists in a selection of grapes coming from grape varieties layed down in the national regulation, put to dry for a minimal period of six weeks on straw beds or on gratings or hung. Aging for a minimum of three years from the date of pressing including maturing under wood for a minimum of 18 months. |
|
ITALY
| Alberata |
Italian |
PDO(1) |
Particular term related to the "Aversa" wine typology. It is referred to the very ancient vine breeding tradition from which the product is obtained. |
|
| Vigneti ad alberata |
|
| Amarone |
Italian |
PDO(1) |
Exclusive historical term related to the production method of the "Valpolicella" wine typology. It is used, since antiquity, to identify the place of origin of the wine produced following a specific production method, using raisined grapes, which is based on the total fermentation of sugars. This can explain the origin of the name "Amarone". It is a quite particular and well known term that can identify the product by itself. |
|
| Ambra |
Italian |
PDO(3) |
Term related to the production method and to the particular amber-yellow colour, more o less deep, of the "Marsala" wine typology. Its particular colour originates from the long production method, which includes ageing and refinement, processes that imply significant oxide reductions of the polyphenols and colouring substances. |
|
| Ambrato |
Italian |
PDO(1, 3) |
The term is related to the production method and to the particular amber colouring, more or less deep, which is typical of the "Malvasia from Lipari" and "Vernaccia from Oristano" typology wines. The particular colour results from the long production period, included ageing and refinement, methods which imply significant oxide reductions of the polyphenols and colouring substances. |
|
| Annoso |
Italian |
PDO(1) |
Term related to "Controguerra" wine typology. It is referred to the particular production method which implies raisined grapes and a compulsory ageing period into wooden containers for 30 months at least, before marketing and consumption of the final product. |
|
| Apianum |
Latin |
PDO(1) |
Exclusive term assigned to "Fiano di Avellino" wine. It is a term having classical origin. It means goodness of the grapes because they are largely appreciated by the "bees" ("api" in Italian). |
|
| Auslese |
German |
PDO(1) |
See traditional term "scelto". Exclusive term assigned to "Caldaro" and "Caldaro Classico – Alto Adige" wines. |
|
| Buttafuoco |
Italian |
PDO(1, 6) |
Exclusive term strictly related to the particular type of wine that originates from a sub-area of the "Oltrepò Pavese" wines. It is used, since long time, to describe a real particular product which, according to the meaning of the word, is able to give out a "particular heat". |
|
| Cannellino |
Italian |
PDO(1) |
Exclusive term related to a type of "Frascati" wines and to its production. It has been used for a long time in order to identify the type of wine above mentioned, produced by using a particular production process which allows to obtain a wine said "abboccato", that is a wine slightly sweet and mouth-filling. |
|
| Cerasuolo |
Italian |
PDO(1) |
Traditional and historical term, strictly related to the "Cerasuolo di Vittoria" wines. It is the integral part of the DOCG name and it constitutes its non-geographical aspect. The term is related to its production as well as to its particular colour. The term is also traditionally used to describe another type of "Montepulciano d'Abruzzo" wines, to whom it is strictly tied up. |
|
| Chiaretto |
Italian |
PDO/PGI(1, 3, 4, 5, 6) |
Term connected to the production method and to the particular color of the related type of wine, extracted from black grapes. |
|
| Ciaret |
Italian |
PDO(1) |
Exclusive term connected to "Monferrato" wines, and related to the particular colour that the product has; its name traditionally means "light red". |
|
| Château |
French |
PDO(1, 3, 4, 5, 6, 8, 15, 16) |
Term related to the name of the wine-making undertaking, in case the grapes originate exclusively from it and the wine-making is carried out in the same undertaking. |
Chile |
| Classico |
Italian |
PDO(1, 3, 8, 11, 15, 16) |
Term laid down in the Law No 164/1992. It is reserved for non sparkling wines of the most ancient origin area to which an autonomous PDO regulation can be ascribed. |
Chile |
| Dunkel |
German |
PDO(1) |
Term connected to the production method and to the typical dark colour of the corresponding typology of "Trentino" wines. |
|
| Fine |
Italian |
PDO(3) |
Term strictly connected to one of the "Marsala" typologies. It refers to the specific production method which implies a minimum ageing period of one year, 8 months at least of which inside wooden casks, at least. |
|
| Fior d’Arancio |
Italian |
PDO(1, 6) |
Term connected to the two "Colli Euganei" typologies: sparkling and "passito" wines (i.e. extracted from raisined grapes). It refers to the production method and to the typical aromatic characteristics of the product, which is extracted from Muscat variety grapes produced through a careful production method. |
|
| Flétri |
Frenchs |
PDO(1) |
Term connected to specific wine "Valle d'Aosta or Vallée d'Aoste" DOC typologies. It refers to the production method and to the typical product characteristics, which are the result of a careful production method of partially dried grapes. |
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| Garibaldi Dolce |
Italian |
PDO(3) |
Exclusive historical term connected to a specific "Marsala" Superior DOC typology. At the beginning, the term was used in honour of Garibaldi who tasted this wine when landed in Marsala. He appreciated it for its characteristics due to the particular production process which implies a minimum ageing period of two years, at least, in wooden casks. |
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| GD |
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| Governo all’uso toscano |
Italian |
PDO/PGI(1) |
Initially, the term was tied up to "Chianti" and "Chianti Classico" PDO wines. Afterward its use was extended to "Colli della Toscana Centrale" PGI wine which is produced in the same production area. It refers to the particular production process used in Tuscany, which implies the addition of dried grapes to the wine, at the end of the winter, dried grapes which raise an additional fermentation. |
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| Gutturnio |
Italian |
PDO(1, 8) |
Exclusive historical term connected to a type of wine which originates from a sub-area of the "Colli Piacentini" wines. It refers to the production method of the above red wine, a very typical wine of a high quality level. In fact it was served in silver goblets of Roman origin, called "Gutturnium". |
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| Italia Particolare |
Italian |
PDO(3) |
Exclusive historical term connected to "Marsala fine" wines. Originally "Marsala" was exclusively produced for the national market. |
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| IP |
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| Klassisch |
German |
PDO(1) |
Traditional area of production of "Caldaro" "Alto Adige" (with designation Santa Maddalena and "Terlano").(See definition of "Classico"). |
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| Klassisches Ursprungsgebiet |
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| Kretzer |
German |
PDO(1) |
Term referred to the production method and to the typical rosé colour.The term is used for the corresponding "Alto Adige", "Trentino" and "Teroldego rotaliano" wines typologies. |
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| Lacrima |
Italian |
PDO(1) |
Term strictly connected to the name "Lacrima di Morro d'Alba" wine, the integral part of the name of this wine. It refers to the particular production method whose slight grapes pressing leads to a product of high quality level. |
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| Lacryma Christi |
Italian |
PDO(1, 3, 4, 5) |
Exclusive historical term strictly related to "Vesuvio" wines. It was traditionally connected to some typologies of the above mentioned wines (both normal and liqueur/sparkling), which are produced through a particular production method implying a slightly grapes pressing that leads to a product of high quality level which owns religious connotations. |
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| Lambiccato |
Italian |
PDO(1) |
Exclusive term related to one of "Castel San Lorenzo" wine typologies. It refers to the product type and to the particular production method, which employs Muscat grapes and which implies grapes maceration in controlled temperature inside specified containers, traditionally called "Lambicchi". |
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| London Particolar |
Italian |
PDO(3) |
Exclusive historical term related to "Marsala Superiore" wine typology. It is a term, or initials, traditionally used to describe a product intended for the English market. The use of the English language is traditional too, and it is stated by the product specification and by the rules fixed for "Marsala" wines. In fact, it is a common knowledge that the importance and reputation of this denomination as a liqueur wine is due to the to the activity of both producers and English dealers who, since 1773, discovered Marsala, produced and marketed this extraordinary wine, allowing a vast knowledge all the world round, especially in England. |
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| LP |
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| Inghilterra |
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| Occhio di Pernice |
Italian |
PDO(1) |
Term related to some "Vin Santo" wine typologies. It refers to the production method and to the particular colour. In fact, the particular production method, based on utilisation of red grapes, allows the production of a very typical product with an extraordinary colour whose range goes from vivid to pale pink. It is a detail of the "Pernice" eyes colour, the bird from which the wine gets its name. |
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| Oro |
Italian |
PDO(3) |
Term related to the specific "Marsala" wines. It refers to the particular colour and to the production method that implies the prohibition to use cooked must. This allows to obtain a product of particular value with a golden color, more or less vivid. |
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| Passito |
Italian |
PDO/PGI(1, 3, 15, 16) |
Term referred to the product type and to the corresponding production method. The terms "passito" or "vino passito", and "vino passito liquoroso" are reserved for normal or liqueur wines, obtained from the fermentation of grapes through natural drying or in conditioned place according to the product specifications provisions. Law No 82/2006 extended this term to overripe grapes wines. |
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| Vino passito |
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| Vino Passito Liquoroso |
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| Ramie |
Italian |
PDO(1) |
Exclusive term connected to one of the "Pinerolese" wine typologies. It refers to the product type and to the corresponding production method, based on partially dried grapes. |
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| Rebola |
Italian |
PDO(1, 15) |
Exclusive term connected to one of "Colli di Rimini" wine typologies. It refers to the production method and to the product type, whose colour range goes from golden to amber and it is obtained from partially dried grapes. |
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| Recioto |
Italian |
PDO(1, 4, 5) |
Historical-traditional term closely connected to the name of three wines with designation of origin, produced in Veneto: PDO "Valpolicella", "Gambellara" and "Recioto di Soave", designations belonging thus to production areas very near among them and having similar traditions, especially in the provinces of Verona and Vicenza. The origin of the name dates from the fifth century. At that time the bucolic writers defined as particularly valuable and renowned this wine whose production was limited to the province of Verona and whose name was originated from "Retia", the mountain-hilly region that in ancient times extended across the veronese-trentino area until the comasco-valtellinese borders. Such term has been thus used since old times and it is still used to designate wines obtained thanks to the particular production method which implies grapes drying. |
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| Riserva |
Italian |
PDO(1, 3, 4, 5, 15, 16) |
Wines submitted to a certain ageing period, at least two years for red wines and one year for white wines, with further ageing in barrels, specifically established by the product specification. In addition to the ordinary modalities, the product specification must establish the obligation of the vintage year on the label as well as the rules for its maintaining in case of mixture of wines having different vintage years. The PDO of sparkling and liqueur wines typologies can use this term in accordance with the conditions established by the corresponding product specification and in accordance with the community law. |
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| Rubino |
Italian |
PDO(1) |
Term connected to the PDO "Cantavenna". It is referred to the whole process and to the particular colour. The term "Rubino" is moreover connected to the specific typology of the DOC wine "Teroldego Rotaliano", "Trentino" and "Garda Colli Mantovani", and it is referred to the particular colour which the product assumes. |
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| Italian |
PDO(3) |
Term connected to the specific "Marsala" wine typology. It is referred to the particular process which implies the prohibition to use cooked must. Moreover, this wine has a particular ruby-red colour which, after ageing, gains amber-coloured reflex. |
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| Sangue di Giuda |
Italian |
PDO(4, 5, 8) |
Exclusive historical traditional term connected to a wine typology produced in the Oltrepò Pavese territory. It has been used for a long time to designate a very distinguishing red-coloured product, sweet, sparkling or exuberant, palatable, i.e. it is so mellow indeed that the more you drink the more it can cheat you, as the famous apostle!! |
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| Scelto |
Italian |
PDO(1) |
Term connected to "Caldaro", "Caldaro Classico - Alto Adige" and "Colli del Trasimeno" wines. It is referred to the specific product and to the corresponding production method, starting from the grapes choice (that is why we call it "chosen!") |
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| Sciacchetrà |
Italian |
PDO(1) |
Historical-traditional term closely connected to the "Cinque Terre". It is referred to the method used for obtaining the product, included grapes pressing and storage. In fact, the word exactly means "press and keep intact", a methodology used for high quality products. |
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| Sciac-trà |
Italian |
PDO(1) |
Ditto as above (Schiacchetrà). In this case the difference can be ascribed to the term given to a specific typology. |
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| Spätlese |
German |
PDO/PGI(1, 3, 15, 16) |
See term "Late grape harvest" used in the autonomous province of Bolzano. |
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| Soleras |
Italian |
PDO(3) |
Term connected to a specific liqueur wine typology called "Marsala". It is referred to the product and to the specific production method which implies a minimum ageing period of five years at least in wooden barrels. Enrichment of cooked must or concentrated must is prohibited. The result is a pure, natural product which does not contain additional elements, not even those having wine origin except alcohol, of course, cause it is a liqueur wine. |
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| Stravecchio |
Italian |
PDO(3) |
Term exclusively connected to the unique "Virgin" and/or "Soleras" typology of "Marsala". It is referred to the particular production method which implies a minimum ageing period of 10 years at least in wooden barrels. |
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| Strohwein |
German |
PDO/PGI(1, 3, 11, 15, 16) |
See traditional term "Passito".It exactly means "wine from straw".It referrs to the specific wine produced in the province of Bolzano and corresponds to a production method which implies grapes dried, after harvesting, over straw trellis according to the drying method established by the various product specifications. |
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| Superiore |
Italian |
PDO(1, 3, 4, 5, 6, 8, 15, 16) |
Wines having higher quality characteristics and whose production rules regulations are much stricter than others. In fact, the product specifications establish the following differences:-
(a)a minimum grapes natural alcoholic strength greater than 0,5° vol, at least;
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(b)a total consumption alcoholic strength greater than 0,5° vol, at least;
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San Marino |
| Superiore Old Marsala |
Italian |
PDO(3) |
Term related to "Marsala Superiore" typology. It is referred to the specific product and to the particular production method which implies a minimum ageing period of two years, at least, in wooden barrels. It is a name which contains, moreover, an English term, traditional for a liqueur wine and ratified by both the product specification and by the law related to Marsala wines. The importance and prestige of this denomination is due to the activity of both producers and English dealers who, since 1773, discovered, produced and marketed this particular wine, allowing a vast knowledge all the world round, especially in England. |
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| Torchiato |
Italian |
PDO(1) |
Exclusive term connected to "Colli di Conegliano – Torchiato di Fregona" wines. It refers to the particular characteristics of the product which is obtained thanks to a thorough production method which implies a soft press of the grapes themselves. |
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| Torcolato |
Italian |
PDO(1) |
Exclusive term related to a specific wine typology called "Breganze".It refers to the particular characteristics of the product which is obtained through a careful production method which implies the use of partially dried grapes. Grapes, once harvested, were hung up to trellis which were consequently weaved and eventually re-hung-up. In this way grapes were submitted to the drying process. |
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| Vecchio |
Italian |
PDO(1, 3) |
Term related to "Rosso Barletta", "Aglianico del Vuture", "Marsala" and "Falerno del Massico" wines. It refers to the conditions of ageing and to the subsequent ageing and refinement of the product. |
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| Vendemmia Tardiva |
Italian |
PDO/PGI(1, 3, 15, 16) |
Term related to the particular typology of the product which implies a late grape harvest. The following ageing status of the grapes on the plant itself and the related grapes drying, in the various environmental and weather conditions, yield an extraordinary product with particular regard to sugar content and aroma. The result is a very extraordinary wine. These wines are also qualified as dessert wines or "meditation" wines. |
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| Verdolino |
Italian |
PDO/PGI(1) |
Term related to the production method and to the particular green colour. |
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| Vergine |
Italian |
PDO(1, 3) |
Term related to the "Marsala" wines. It refers to the specific product and to the particular production method which implies a minimum ageing period of five years at least, in wooden barrels, as well as the prohibition on the addition of cooked or concentrated must. That means that the product is pure, natural, without additional components, not even those of vine origin, except the alcoholic tax which is endemic for a liqueur wine.Such a term is, moreover, related to "Bianco Vergine Valdichiana" wines. It is related to the traditional production method which implies a fermentation without peel which yields pure and natural the final product. |
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| Vermiglio |
Italian |
PDO(1) |
It is related to "Colli dell’Etruria Centrale" wines. It refers both to the particular quality characteristics and to the particular colour. |
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| Vino Fiore |
Italian |
PDO(1) |
Term related to the particular production method of some white and rosé wines. Method which implies a light grape pressing so that the result is a particular delicate taste able to arouse the best side of the wine, i.e. the "flower" |
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| Vino Novello |
Italian |
PDO/PGI(1, 8) |
The term is related to the particular production method and to the production period which, for marketing and consumption, is fixed on 6 November of every grape harvest year. |
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| Novello |
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| Vin Santo |
Italian |
PDO(1) |
Historical-traditional term related to some wines produced in regions Toscana, Marche, Umbria, Emilia Romagna, Veneto and Trentino Alto Adige.It refers to the particular wine typology and to the corresponding and complex production method which implies storage and wine grapes drying in suitable and aerated places for a long ageing period into traditional wooden containers.With regard to the origin of the term, numerous hypothesis have been formulated, most of them are connected to the Middle Age. The most reliable is strictly connected to the religious value of wine. This wine was considered quite extraordinary and boasted miraculous virtues.It was commonly used when celebrating the Saint Mass and this can explain the term "Saint wine" (vinsanto).The term is still in use and it is mentioned in detail in the PDO’ specifications, a typology which is largely known and appreciated all over the world. |
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| Vino Santo |
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| Vinsanto |
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| Vivace |
Italian |
PDO/PGI(1, 8) |
Term related to the production method and to the corresponding product obtained. This wine owns a fizz, because of the carbon dioxide contained and which is the result of an exclusive and natural fermentation process. |
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PORTUGAL
| Canteiro |
Portuguese |
PDO(3) |
Term reserved for "Madeira" PDO wine which is fortified after fermentation and stored in cask, aged for a minimal period of two years, and must appear on a specific current account and cannot be bottled with less than three years.[Portaria no 125/98 de 29.7.1998] |
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| Colheita Seleccionada |
Portuguese |
PDO/PGI(1) |
Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of distinctive organoleptic characteristics, an actual alcoholic strength higher by at least 1 % vol than the legally fixed minimum, must appear on a specific current account and being mandatory the indication of the harvest year.[Portaria no 924/2004, de 26.7.2004] |
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| Crusted |
English |
PDO(3) |
"Port" wine of exceptional organoleptic characteristics, red and full-bodied at the time of bottling, of fine aroma and taste obtained by blending of wines from several years in order to achieve complementarily of organoleptic characteristics, that will lead to the formation of deposit (crust) on the wall of the bottle where part of the stage is made and recognised by Port and Douro Wine Institute with entitled to use the designation.[Regulamento no 36/2005, de 18.4.2005] |
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| Crusting |
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| Escolha |
Portuguese |
PDO/PGI(1) |
Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of distinctive organoleptic characteristics, and must appear on a specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| Escuro |
Portuguese |
PDO(3) |
Term reserved for "Madeira" PDO wine with a profoundly aromatic intensity resultant of a balance of orange and brownish colors predominating the last, due to the oxidation of the wine coloring matter and the migration of extracted material from the cask.[Portaria no 125/98 de 29.7.1998] |
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| Fino |
Portuguese |
PDO(3) |
Quality and elegant "Madeira" PDO wine with perfect balance in the freshness of acids, body maturity and the aroma body developed with ageing in the cask.[Portaria no 125/98 de 29.7.1998] |
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| "Port" wine of good quality with complexity of aroma and flavour, conferring organoleptic characteristics, being exclusively used in association to the Port wine traditional expressions Tawny, Ruby and White.[Portaria no 1484/2002 de 22.11.2002] |
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| Frasqueira |
Portuguese |
PDO(3) |
"Madeira" PDO wine where the designation is associated with the harvest year, and the product must be obtained from traditional varieties with a minimum of 20 years of ageing before bottling, presenting distinctive quality and must appear on a specific current account, before and after bottling.[Portaria no 125/98 de 29.7.1998] |
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| Garrafeira |
Portuguese |
PDO/PGI(1, 3) |
Term reserved for wine with a geographical indication or designation of origin, associated with the harvest year, with distinctive organoleptic characteristics, being, for the red wine, a minimum ageing of 30 months, of which at least 12 months in glass bottles and, for white or rosé, a minimum ageing of 12 months, of which at least six months in glass bottles and must appear on a specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| PDO(3) |
"Port" PDO wine that, after a stage in wood casks, is packed in glass containers for a minimum period of eight years, after which it will be bottled.[Regulamento no 36/2005, de 18.4.2005] |
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| PDO(3) |
"Madeira" PDO wine associated with the harvest year and the produc must be obtained from tradicional varieties with a minimum of 20 years of ageing before bottling, presenting distinctive quality and must appear on a specif current account, before and after bottling.[Portaria no 40/82, de 15.4.1982] |
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| Lágrima |
Portuguese |
PDO(3) |
Port Wine whose degree of sweetness must correspond to a density of 1034 to 1084 at 20 °C.[Decreto-Lei no 166/86, de 26.6.1986] |
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| Leve |
Portuguese |
PDO/PGI(1, 3) |
Term reserved for "Lisboa" PGI wine that has the minimum natural alcoholic strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4,5 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general.[Portaria no 426/2009, 23.4.2009] |
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| Term reserved for "Tejo" PGI wine that has a minimum natural alcohol strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10,5 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general.[Portaria no 445/2009, de 27.4.2009] |
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| White "Port" PDO wine with an alcoholic strength at least 16,5 % vol.[Regulamento no 36/2005, de 18.4.2005] |
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| "Madeira" PDO wine little full-bodied but with balanced consistency.[Portaria no 125/98 de 29.7.1998] |
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| Nobre |
Portuguese |
PDO(1) |
Term reserved to designation of origin "Dão" that meets the conditions set out in the statute of the Region of "Dão" Wine.[Decreto-Lei no 376/93, de 5.11.1993] |
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| Reserva |
Portuguese |
PDO/PGI(1, 3, 4, 5) |
Term reserved for wine with a geographical indication and designation of origin, packed in glass bottles, associated with the harvest year, of distinctive organoleptic characteristics, an actual alcoholic strength higher than the minimum legally fixed by at least 0,5 % vol, must appear on a specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin, having between 12 and 24 months of bottling before the racking method, disgorging or wine lees removal.[Portaria no 924/2004, de 26.7.2004] |
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| Term reserved for liqueur wine with a geographical indication and designation of origin, packed in glass bottles, associated with the harvest year, which can not be marketed with less than three years, must appear on a specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| PDO(1, 3, 4, 5) |
"Port" wine with distinctive organoleptic characteristics, displaying aroma and flavour complexity, obtained by the blending of wines of various degrees of stage, giving it specific organoleptic characteristics.[Regulamento no 36/2005, de 18.4.2005] |
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| "Madeira" PDO wine in compliance with 5 years patterm.[Portaria no 125/98, de 29.7.1998] |
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| Reserva velha (ou grande reserva) |
Portuguese |
PDO/PGI(1, 3, 4, 5) |
Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin, having more than 36 months of bottling before the racking method, disgorging or wine lees removal.[Portaria no 924/2004, de 26.7.2004] |
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| Ruby |
English |
PDO(3) |
"Port" wine that appears red or full red coloured. Are wines in which the winemaker looks to restrain the evolution of their deep red colour and maintain the fruit and strength of a young wine.[Regulamento no 36/2005, de 18.4.2005] |
South Africa |
| Solera |
Portuguese |
PDO(3) |
"Madeira" PDO wine associated with a harvest date which is the basis of the lot, taking up each year for bottling an amount not exceeding 10 % of the stock, quantity which is replaced by another quality wine. The maximum of allowed additions is 10, after which all the wine then existing could be bottled at once.[Portaria no 125/98 de 29.7.1998] |
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| Super reserva |
Portuguese |
PDO/PGI(4, 5) |
Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin having between 24 and 36 months of bottling before the racking method, disgorging or wine lees removal.[Portaria no 924/2004, de 26.7.2004] |
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| Superior |
Portuguese |
PDO/PGI(1, 3) |
Term reserved for wine with a geographical indication and designation of origin packed in glass bottles, of distinctive organoleptic characteristics, an actual alcoholic strength higher than the legally fixed minimum by, at least 1 % vol, and must appear on a specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| Term reserved for liqueur wine with geographical indication and designation of origin, packed in glass bottles, cannot be marketed with less than five years, must appear on specific current account.[Portaria no 924/2004, de 26.7.2004] |
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| Tawny |
English |
PDO(3) |
Red "Port" wine having staged in wood for a minimum of seven years. Are obtained from lots of different wines that have aged for different lengths of time in casks or in vats. With age, the colour of the wines slowly develops into tawny, medium tawny or light tawny, with a bouquet of dried fruits and wood; the older the wine, the stronger these aromas.[Regulamento no 36/2005, de 18.4.2005] |
South Africa |
| Vintage, whether or not supplemented by Late Bottle (LBV) or Character |
English |
PDO(3) |
"Port" wine with high quality organoleptic characteristics, from a single harvest, red and full-bodied at the time of approval, fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to use the designation. The adoption of the name "Late Bottled Vintage" or "LBV" starts in the fourth year following the year of harvest, and the last bottling can be made until 31 December of the sixth year following the year of their harvest.[Regulamento no 36/2005, de 18.4.2005] |
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| Vintage |
English |
PDO(3) |
"Port" wine with exceptional organoleptic characteristics, from a single harvest, red and full-bodied at the time of approval, very fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to use the designation and corresponding date. The adoption of the name "Vintage" starts in the second year following the harvest year and the last bottling must be made until 30 July of the third year from its harvest. The marketing can only take place from 1 May of the second year from its harvest.[Regulamento no 36/2005, de 18.4.2005] |
South Africa |
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