Barolo Glossary ageing or refining in bottle or barrel. AFFINAMENTO: astringent; a wine that dries the mouth. AllAPPANTE: the most important phase in the yearly development of the vine, when the tiny bunches of fruit start to form from the flowers. ALLEGAGIONE: sulphur dioxide, known also as 'solforosa', in wine maker's jargon. This is the only legally accepted preservative and should be present only in small quantities. It is added to Barolo during fermentation, during ageing or before bottling to guarantee optimum preservation. ANIDRIDE SOLFOROSA: these are the red grape pigments which result in the red colouring of the wine. They are to be found predominantly in the skins. The five main anthocyanin molecules are: cyanidine, peonidine, delphinidine, petunidine and malvidine. ANTOCIANI - ANTHOCYANINS: the blending of different lots of wine. ASSEMBLAGGIO: wine aged in 'barrique'. BARRICATO: small, 225-litre barrels, usually of French oak. BARRIQUE: a Nebbiolo sub-variety which has fallen out of use today. BOLIA: wooden barrels traditionally used for ageing Barolo, once of chestnut wood, now usually of Slavonian oak. They may vary in size from seven hectolitres or more. BOTTE: grey mould which may appear during September or October due to excessively wet weather and may cause the grapes to rot before they are harvested. BOTYRIS CINEREA: the perfumes present in a wine. BOUQUET: a Piedmontese unit of wine measurement, corresponding to fifty litres. BRENTA: Piedmontese farm. CASCINA: in Italian 'comune', an administrative term used to indicate a municipality or village plus its adjoining area. COMMUNE: Italian agricultural worker or artisan. CONTADINO: a French word of uncertain origin used to indicate an area, a single vineyard or a well-defined and well-described zone which produces wine of particularly high quality. If the word 'cru' is used, therefore, it indicates that the wine in question will be of superior quality. CRU: