It looks like something between
body and
texture.
See what Doctor Wine writes in his English page
http://www.doctorwine.it/eng/Signed-DoctorWine/Signed-DW/The... There are certain terms that are very appropriate for describing a wine but which for some reason have all but disappeared from the vocabulary of wine critics, at least in Italy. One of these is texture, a perfect word to define the quality of the mouthfeel, its level of aggressiveness, like the feel of certain cloths. For me this term is useful for understanding not only the type of wine being tasted but also some of the fundamental characteristics of the grape or grapes used to make it.
Texture is determined by level and quality of the tannins along with the wine’s acidity and softness and it is obvious that these derive directly from the grape and, in part, the method of winemaking. An example of the latter case is whether new wood was used or if sugar residue levels were adjusted to obtain a desired taste. (continues)