“Baroleggia”: a term especially associated with those Barbera wines that with ageing take a similar profile to Barolo.
They said that the word was invented by Veronelli. I think it’s brilliant. It really rolls out of your mouth. Baroleggia.

“Pinoter”: a bit like baroleggia, but used in particular with those Beaujolais wines that get characteristics similar to Pinot Noir as they age.

“Bonbonnes”: demi-johns used in VDN production, but the word always reminds me of bonbon sweets.

“Mutage”: very clever. It really gives the idea of silencing the must, with the addition of alcohol. Before that the must was “talking”, now it has been muted.

“Rancio”: those tertiary aromas of earth, nuts, mushroom heavily found in aged wines. It’s funny that in Italian “rancio” is the meal eaten by soldiers and “rancido” means “rancid, putrid”.

“Vino de Pago”: man, it took me years to understand this one. “Pagare” in Italian means “to pay” and in Spanish as well to pay is “pagar”, so I was like uh wines that I pay? And finally I learnt that in this case the word comes from the latin pagus, derived in turn from Proto-Italic and Proto-Indo-European ancient terms. Pagus, an area outside the city or countryside, which is incidentally also the root of “pagan”. So Vino de Pago, a wine from a rural estate.

“Vino de Tea”: wines made of tea of course! But seriously, a style of wine from Canary Islands.

“Doble Pasta”: double pasta! Yeeeah! Like a double portion of spaghetti. But it also gives me the idea of something very thick and viscous. Anyway, it is a technique where you add skins and pulp to an already fermenting must.

“Call Vermell”: and why should I call Vermell? Oh right, it’s a type of soil from Mallorca.

“Leveche”: the evil twin of “Levante” wind.