English translation: tirage of vintage Franciacortas
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Italian to English translations [PRO] Wine / Oenology / Viticulture / making vintage wines
Italian term or phrase:tiraggio di Franciacorta millesimati.
Alla ricerca di un carattere o stile XXX, da anni, si è avviata la pratica di conservare partite di vino base Franciacorta (particolarmente da uve Chardonnay e Pinot Nero) in botti di acciaio in ambiente ridotto, ovvero in assenza di ossigeno e in presenza di fecce fini, per ottenere vini dal profilo aromatico più legato, armonioso e omogeneo. Tali vini sono poi destinati in percentuali dal 10-15 fino al 50-100 % alla costituzione di cuveè per il **tiraggio** di Franciacorta millesimati.
I understand "vino millesimato" is vintage wine but I can't find how to translate tiraggio. any wine experts who can help me?
thank you
Explanation: "Tirage" is the French name for the addition of sugar to trigger a second fermentation in bottle during the classic-method sparkling winemaking process. It can also refer to the wine, sugar and yeast mixture (liqueur de tirage) added to the base wine, or to the whole blend of base wine, sugar and yeasts (the "cuvée de tirage" or "tirage cuvée" in English).
I just meant the phrasing I suggested in my post "Bottling out" below:
These wines are used in proportions ranging from 10-15% up to 50-100% for the tirage cuvées of vintage Franciacortas.
BTW you don't need the second "wines" after "Franciacorta". To avoid the repetition, you can just use "Franciacortas". Like Champagne, Franciacorta is recognised as a wine type that requires no further qualification (ie producers don't have to put "DOCG" on the label).
The article doesn't seem to be addressed to the general reader. Still, any English speaker who understands "fine lees" is going to know what "tirage" is. Your version is fine, although I would put the phrase in brackets after "used" for clarity.
Tirage as I said, is a french word, but if you believe that English-Speaking readers may understand that, then go ahead:) I'd rather propose bottling but do not want to start a new interminable debate:)))
thank you very much for all this information - you both seem to know a lot about wines! This is a newspaper article, so there is a chance the writer is not as familiar with the subject as you are. I was thinking of a translation of this kind "These wines are then used to make the cuvees for the tirage of vintage Franciacorta wines (in proportions ranging from 10-15% to up to 50-100%)". What do you think?
"Bottling" continues to be ambiguous as a translation of "tirage" since it could easily be construed as including the insertion of the mushroom cork closure. In any case, not all bottle-fermented sparkling wine is sold in the bottle it was fermented in (the Carsten method, for example).
We've wandered a long way off the point of the original question, though ;-)
The final bottling of the disgorged wine? there's no final bottling, the champagne will stay exactly in the same bottles where it has been during the 3 (or more) years of maturation. After the disgorging, the adding of the liqueur de dosage, they will just clean the bottles, label them and put them in commerce. No possible ambiguity or misunderstanding
So bottling would be fine since there's no second bottling, at least in champagne
"Correct" isn't really the point, which is to render accurately specific instances of a polysemic term (tirage/tiraggio).
I would avoid "bottling" (a verbal noun) on its own as many readers would probably understand it to refer to final bottling of the disgorged wine whereas something like "bottle refermentation" might be clearer.
The original question, though, is about "cuvée per il tiraggio", which makes things easier. The phrase means that the wines concerned will be used in proportions ranging from 10-15% up to 50-100% for the tirage cuvées of vintage Franciacortas.
this is not the point I am trying to make. And my examples confirm what I'm saying, that there are different translations for tiraggio. which one is the correct one? bottling (so a verb) or tiraggio as liquore di tiraggio? Tiraggio is a part of the bottling process or is it the bottling itself? my links only confirm the ambiguity
The polysemy of Italian "tiraqggio" simply reflects French usage.
The generally ultra-reliable Oxford Companion to Wine notes that "tirage" is French for the part of sparkling winemaking that involves the addition of sugar and yeast to induce a second fermentation but also that it "is sometimes used to include the entire period during which the sparkling wine matures on the lees of the second fermentation".
but you may agree with me that if you check on internet, they give different meaning of tiraggio...that's what I'm arguing here, they use it for different meaning, here's a few examples:
"...si procede con gli assaggi e gli assemblaggi per il tiraggio. Dopo la presa di spuma lo Champagne resta a riposare a contatto con le fecce anche per lungo tempo, fino a sette anni per la Cuvée de Prestige" http://www.cronistadelvino.it/pagina.asp?menu=4&pag=124
then we have this: Tiraggio o messa in bottiglia: le bottiglie sono deposte al fresco nelle cantine in posizione orizzontale http://www.ogigia.com/2008/05/04/champagne-su-misura/
and more...now, I'm pretty sure that you're answer is correct but the thing, here, is that tiraggio and liquore di tiraggio is not the same thing. Translation-wise, tiraggio (here in this kudoz) should be translated as bottling...
Like they say, "same same, but different!"
I have nothing against Moet and Chandon. I just stopped using their wine dictionary when I found a number of disturbing mistranslations in it but AFAIR none of them had anything to do with sparkling winemaking.
The M&C translation of "spillatura" for "tirage" is, as I said, perfectly reasonable but it's not one you're likely to find outside a textbook or a manual. Elsewhere "tiraggio" is well established, even in quite technical contexts.
ok. I will just say that while I was working at moet & chandon, they created a glossary, which I believe to be quite reliable (coming from a very important maison de champagne) and they check the glossary quite thoroughly since they can't afford not to be accurate...
And, sorry if I insist, but liquore di spillatura is the translation of "liqueur de tirage".
Then,while I may agree that colloquially even experts may treat tiraggio as synonymous of presa di spuma, it does not mean that, in a formal context, it's accurate.
"liquore di spillatura" is the liquor composed of yeast, wine and sugar
liquore di dosaggio (liqueur de tirage ou d'expedition) the one added after the degorgement (sboccatura)
... that many knowledgeable Italians use "tiraggio" as I explained. Yes, technically the liqueur is added ("tiraggio") to induce a "presa di spuma" but in practice the two are often treated as synonymous.
"Spillatura", which is a reasonable enough translation of "tirage", appears in the not terribly reliable Moet and Chandon dictionary in this sense but, crucially, not in the benchmark Lexique de la Vigne e du Vin, which offers no Italian equivalent for "tirage". This suggests that "spillatura" is a neologism (ie post-1963, the date of publication of the Lexique) created to fill a gap in Italian terminology.
That said, "tiraggio" seems to be winning the battle. I can't honestly recall any of my spumante customers using "spillatura" in their literature, although I would be happy to translate it for them if they did.
I agree that "tiraggio" is an Italianisation of the French term "tirage" but I can also assure you that it is widely used by my many spumante-making clients and by the journalists who write knowledgeably about their wines! It is also sometimes referred to as "presa di spuma" (cf. French "prise de mousse").
"Spillatura", on the other hand, is not a specifically sparkling-wine term. It refers to the "racking" of still wines off the skins after fermentation, the "broaching" of a cask of new wine or even simply pulling a pint of beer.
Tiraggio should be Spillatura, here tiraggio is used improperly. It's an italianism for "tirage" (liqueur de tirage)...this is what happens when journalists don't spend extra time on research before writing!
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Answers
29 mins confidence:
**tiraggio** di Franciacorta millesimati.
to obtain / to produce
Explanation: ...in this context. Literally "to spill" (let flow) the wine from the cask.
This is how it sounds to me.
Quite specialistic and colloquial.
Maurizio
-------------------------------------------------- Note added at 32 mins (2010-07-13 10:32:29 GMT) --------------------------------------------------
... or
from the steel tank (tub), in this case (modern technology).
BdiL Local time: 06:06 Works in field Native speaker of: Italian PRO pts in category: 8
Explanation: "Tirage" is the French name for the addition of sugar to trigger a second fermentation in bottle during the classic-method sparkling winemaking process. It can also refer to the wine, sugar and yeast mixture (liqueur de tirage) added to the base wine, or to the whole blend of base wine, sugar and yeasts (the "cuvée de tirage" or "tirage cuvée" in English).
HTH
Giles
Giles Watson Local time: 06:06 Specializes in field Native speaker of: English PRO pts in category: 265
Grading comment
thanks for your help (and the discussion was quite interesting too)
9 hrs confidence: peer agreement (net): +1
bottle fermentation of vintage Franciacorta
Explanation: fase del tiraggio, cioè l’aggiunta di uno sciroppo di zuccheri e lieviti attivi al vino messo in bottiglia, allo scopo di attivare una lenta rifermentazione naturale che sviluppa nella bottiglia anidride carbonica (presa di spuma), con conseguente incremento di pressione sino al raggiungimento di 5-6 atm
Dosage: A sweetened spirit added at the very end to Champagne and other traditionally made sparkling wines. It determines whether a wine is brut, extra dry, dry or semisweet. (fr. liqueur de tirage)
When the base wine (or cuvee) has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage". This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation.
Bottle fermentation is a method of sparkling wine production originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.
The translation workplace 
peer agreement (net): +2
