The following types of wine are considered special wines:
− “passito” (dessert wines),
− fortified wines,
− aromatized wines,
− sparkling wines.
“Passito” wines
This is what wines are called in Italian that are obtained from grapes that have undergone a period of partial dehydration, with a resultant concentration of some of their components (above all sugars, but also acids, aromas, etc.), by means of:
− drying on the vine
− natural drying
− artificial drying in a controlled environment
From the sensorial point of view, these wines are characterized by a high level of sugar (sweet wines) or, if dry (as in the case of Amarone della Valpolicella or Sfursat from the Valtellina), a high natural level of alcohol as well as considerable structure (total dry extract), roundedness (glycerine) and distinctive aromatic qualities (notes of preserves, cooked fruit, candied fruit, fruit in syrup, honey, caramel, etc.).
Fortified wines
These are produced by adding neutral spirit or brandy to grape must during fermentation or to a finished wine. In certain cases (e.g. Marsala) the addition of concentrated grape must, cooked must or partially fermented must is permitted.
Their principal characteristic is their high level of alcohol (between 16% and 22% vol.), accompanied by a more or less high sugar content, depending on exactly when the alcohol id added (if added during fermentation there will still be residual sugars; if to the finished product, the wine will be dry).
The most famous fortified wines are Marsala, Port and Madeira.
For Marsala, the differences according to the wine’s residual sugar content is as follows:
− secco (dry): up to 50 g/l
− semisecco (semi-dry): from 50 to 100 g/l
− dolce (sweet): over 100 g/l
Aromatized wines
Aromatized wines are wines to which alcohol, sugars, flavorings and bitter ingredients, spices, herbs and sometimes sweeteners and caramel have been added, with the aim of giving the wine particular aromas and flavors.
Among the principal aromatized wines are Barolo Chinato, Ala Amarascato and Vermouth.
Sparkling wines
The difference between frizzante (semi-sparkling) and spumante (sparkling) wines is in the pressure of carbon dioxide contained in them:
− semi-sparkling wines: between 1 and 2.5 atmospheres,
− sparkling wines: over 3.5 atmospheres.
Depending on the method used for the “prise de mousse”, we may find indicated:
− metodo classico, metodo tradizionale, Classese, Talento, Trento and Franciacorta to indicate a second fermentation of the base wine in bottle;
− Charmat or Martinotti method, to indicate a second fermentation of the base wine in pressurized tanks (Asti Spumante, Prosecco, sparkling wines made from aromatic grapes, etc.)
In the case of sparkling wines, depending on the quantity of residual sugars in the bottle, we find the following indications:
− nature, pas dosé, dosage zéro: no residual sugars;
− extra brut: up to 6 grams/liter
− brut: up to 15 grams/liter
− extra dry: between 12 and 20 grams/liter
− dry: between 17 and 35 grams/liter
− demi sec: between 33 and 50 grams/liter
− dolce (doux): over 50 grams/liter
Special wines
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