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In Italian wine terminology, alcohol content is called "titolo alcolometrico volumico total", and the term refers to a theoretical quantity of alcohol in wine expressed in percent by volume. This represents the alcoholic content of a wine obtained if all the natural sugar ferments from the must. In the case of sweet wines, the alcohol content is, for example, described as 14% + 2%, whereas that is 2% residual sugar (sweetness), which is thus a potential alcoholic content ("titolo alcolometrico volumico Potenziale"). In dry wines, the alcohol content on the label is identical to the actual one.

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That Italy in 2011 was the worlds largest wine producer?