The repeated pumping of new wine in order to promote its development and its stability in the presence of air.

Alto Adige Lowlands
Southernmost section of Alto Adige/Südtirol, between Bolzano, Salorno and Termeno. Known in German as Unterland and Italian as Bassa Atesina.

American rootstock
Vine rootstock which is resistant to phylloxera and used for grafting.

Small wooden barrel generally containing 225 liters (nearly 60 gallons) in which high-quality white and red wines are aged. Most are made from fine-pored French oak, which adds a hint of vanilla to the wine.

An old grape variety, a mutation of Moscato Giallo, formerly very popular in Alto Adige because of the high yield, now all but died out.

Botrytis (cinerea)
Desirable as noble rot, because it allows the water in the grapes to evaporate, thus increasing sugar concentrations. But as gray mold, it is evertheless dangerous with thin-skinned grapes because it destroys the tissue. It is also undesirable with grapes from which dry wines are intended.

The property of wine to give off a scent that forms its smell.

Closing stopper of the hole in the barrel.

From Andrian to Algund including downtown Merano, in which in the Middle Ages, the counts of Tyrol ruled and exerted princely power.

Cabernet Franc
For many years, the predominant Cabernet grape in Alto Adige, which in recent years has been greatly replaced by Cabernet Sauvignon.

A mutation of Cabernet Franc that was once broadly widespread throughout Alto Adige, only remnants of which are found today.

A grape variety that has been propagated by the grafting of a shoot. The expression is often used for a particular mutation of a grape variety with certain characteristics.

Denominazione di origine controllata, the Italian designation meaning “controlled designation of origin”.

The bud of the grapevine from which the summer shoots develop in the spring.

Old variety that was previously widespread in the Val Venosta which produces light white wines with a high acid content.

After the harvest, the generally allowed search for individual grapes that were overlooked.

Flavor tone of many Alto Adige Cabernets; on one hand, designated as “typical” and thus positive; on the other hand, evaluated rather negatively as in indication of unripe grapes.

Growth training system
General term for all forms of support for grapevines.

Guyot trellis
Modern support for grapevines consisting of parallel cables to which the shoots are attached every year. A wire frame trellis allows the vine only limited grape production.

The separation of the grapes from the stems.

Indicazione geografica tipica, Italian for “typical geographical indication”: a designation that has been valid since 1995 for table wines.

The conventional name in Alto Adige for the preparation of wine from red grapes according to the process that is common for white grapes. The best-known rosé wine that is produced in this way is the Lagrein Kretzer.

The yeasty component of the wine that settles to the bottom with secondary fermentation.

Phase of the extraction of color, tannic acids, and flavors during the fermentation of the mash.

Malolact ic fermentation
Bacterial fermentation in which sharp malic acid is transformed into softer lactic acid. Essential with red wines, and at times also sensible with white wines that have been fermented in small oak casks.

The mixture consisting of grape seeds, peels, and must after the destemmed grapes have been ground and pressed.

Also known as “straw wine” in English: the process that is widespread in Italy for the production of late-harvest wines. The grapes are dried after harvesting and only pressed after they have substantially shriveled up.

Protected Designation of Origin – production, processing, and manufacture of a product in a certain geographical area according to a recognized and established process. In Italian: Denominazione di origine protetta, to be equated with denominazione di origine controllata (DOC).

A traditional growth training system that is widespread in Alto Adige/Südtirol in which the grapevines are trained to climb up an arching wooden frame. Shoots and vine branches are attached high above the ground and form a canopy. Common above all for Schiava (Vernatsch).

Pinot Blanc
Also known as “Pinot Bianco” in Italian, or “Weißburgunder” or “Weißer Burgunder” in German.

Pinot Noir
Also known as “Pinot Nero” in Italian, or “Blauburgunder” or “Spätburgunder” in German.

The trimming of excessive foliage and the removal of unfertile shoots.

Residual sugar
Unfermented fructose.

Designation for a wine that has been aged for at least two years in a wooden barrel. Regulated by law on a case-by-case basis.

An Alto Adigean term for a historic watchman in a field or vineyard.

Also known as “Pinot Grigio” in Italian or “Grauer Burgunder” in German.

Denser substances from the wine that are deposited at the bottom of the bottle.

Maturation of the wine in a wooden barrel or a stainless steel tank.

Stainless steel tank
Container for the fermentation of the must and the stabilization of the wine, generally equipped with the possibility of controlling the temperature.

The green stalk portions of the grapes.

An Alto Adigean term generally used for a white wine cuvée of varying proportions.

Tartaric acid
Salts of potassium and calcium that have crystallized out of the wine.
Thinning out
Reducing the grape material to improve the quality.

An Alto Adige/Südtirol tradition in which the year’s new wine is tasted in good company, particularly in a mountain inn. The Torggl is actually the dialect name for the wine press.

Upper Adige
The main winegrowing region of Alto Adige, which includes the two communities of Appiano and Caldaro.

The most widely planted grape variety in Alto Adige. Known in Italian as “Schiava”.

Word in Alto Adige dialect for “grapes”.

Word in Alto Adige dialect for “harvesting grapes”.

Wooden barrel, large
Traditional container for the stabilization and/or aging of red and white wines that are found in a variety of sizes, from 1 to 50 hectoliters (from 26 to over 1,300 gallons) and more. Large wooden barrels are used for many years and are flavor-neutral.