Stelo Italian Wine

Chianti

admin — Thu, 08 Mar 2012 16:32:18 +0000

The production area of this wine characterized by a hilly terraces with great valleys through which rivers flow. In few other areas the survey, landscape, history, culture meet and blend as in Tuscany, and how, in Chianti, Castello di Brolio, framed by an expanse of vineyards. Gift of Barbarossa, grateful for a valuable alliance of nine centuries the Ricasoli family. The future Prime Minister dellItalia unit, the Iron Baron, twenty years to begin to address the family lands. After years of testing, including Pinot, Cabernet, Grenache and Carignan, Chianti finally arrived: the base was the Sangiovese Brolio (Sangioveto called him in its documents) to smell and feeling of vigor, then the other grapes : lamabilit and finally to the Canaiuolo Malvasia, which could be done at least in wine for allinvecchiamento, but that enhances the flavor and makes it more lightweight and more readily usable at Use the table everyday. The name may be supplemented by geographical specifications Hills Arezzo, Colli Fiorentini, Colli Senesi, Pisan Hills, Montalbano, Montespertoli and Rufina, corresponding to the respective geographical areas.

Cacc’e mmitte di Lucera

admin — Thu, 08 Mar 2012 16:13:19 +0000

The unusual name of the wine, which is produced in the communes of Lucera, Troia and Biccari in the province of Foggia, is due to an expression in the dialect of the communities that refers to the pouring of wine directly from the cask into the goblet, which is immediately downed and promptly refilled. Lucera, which is situated on an isolated hill to the south of the Gargano promontory, is known throughout Italy for the goodness of its wine and also for its unusual history. Holy Roman Emperor Frederick II, who ruled Apulia in the 13th century, frequently transferred to Lucera the Arabs living in his Sicilian dominions whom he considered troublemakers. Since those Saracens were also his best soldiers, he personally took an interest in their wellbeing. Luceria Saracenorum (Lucera of the Saracens) was soon equipped with mosques and harems and the town’s population of about 60,000 persons consisted almost entirely of Moslems, a considerable enclave at that time. About 500 years after the death of Frederick II, Charles II d’Anjou exterminated nearly all of the Moslems and rebaptized Lucera with the name, which soon fell into disuse, of Citt di Santa Maria. Paradoxically, despite the restrictions on alcoholic beverages of the Moslem religion, Lucera’s vineyards were particularly well tended from the 10th century forward and their production has known few moments of decline.

Brunello di Montalcino

admin — Thu, 08 Mar 2012 16:10:25 +0000

Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence. Because of its characteristics, Brunello can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally. The elegance and the harmonious body of this wine allow for accompaniments of well structured and composite dishes such as red meats, game ‚i both feather and fur, possibly accompanied by mushrooms and truffles. It also goes perfectly together with international cuisine dishes with a base of meats and sauces. Brunello is also an excellent accompaniment for cheeses: seasoned tomes, Tuscan pecorino, structured cheeses. Moreover, because of its characteristics, it can be enjoyed as a meditation wine. Brunello di Montalcino wine should be served in ample shaped rounded crystal glasses, so as to gather its composite harmonious bouquet. It should be served at a temperature of 18°C-20°C. The very old bottles should be decanted into a crystal jug, in order to oxygenate them better and offer the wine in its total purity.

Breganze

admin — Thu, 08 Mar 2012 16:09:55 +0000

The name Breganze is reserved for wines made from grapes from varieties of grapes: Cabernet, Pinot Noir, Pino Blanc, Pinot Gris, Vespaiolo. The name White Breganze is limited to wine made from grapes of this vine Tocai Friulano vineyards up to 100%. The name Red Breganze is limited to wine made from grapes of Merlot grapes, this vineyard up to 100%. The area of wine production Breganze in the province of Vicenza includes full administrative territories of municipalities of Breganze, Fara Vicentino, Mason Vicentino, Molvena, and partly those of the town of Bassano del Grappa, Lugo di Vicenza, Marostica, Montecchio Precalcino, Pianezze, Salcedo, Sandrigo, and Sarcedo Zugliano. The maximum yield of grapes allowed for the production of wines Breganze Red and White should not exceed 140 tons per hectare of vineyard specializing in culture, while other wines should not be more than 130 quintals per hectare of vineyard cultivation specialized. The maximum yield of grapes into wine should not exceed 65%: The grapes for wine making should ensure for wines Breganze Red and White, Breganze Pinot Blanc and Breganze Pinot Grigio a minimum natural alcohol content of 10 degrees, and the wines Breganze Cabernet , Breganze Pinot Noir and Breganze Vespaiolo a minimum natural alcohol content of 10.5 degrees. The vines recognized D.O.C. Breganze are 7. Among the reds, Cabernet, Pinot Nero, Red Breganze. Among whites the Vespaiolo (Exclusive Breganze), Pinot Gris, Pinot Blanc and White Breganze. The characteristics of the soil, of volcanic origin, and mild and dry climate are able to bring out the best intrinsic qualities of the grapes grown in this area. Among them deserve mention Pinot Noir, with an area between the largest in Italy and Cabernet, true pride of production Breganze.

Bolgheri

admin — Thu, 08 Mar 2012 16:08:21 +0000

Bolgheri: some of the most famous wines in the world are born in this area. The intuition of the Marchese Mario Incisa della Rocchetta that even in 1944 planted in Castiglioncello of Bolgheri, in Tenuta San Guido, about one hectare of cabernet sauvignon and cabernet franc, has shown over the years, all his merits. Sassicaia has become, since the ’70s, a true legend, one of the best Italian wines for aging, able to amaze after long stays in the bottle. The phenomenon has not been isolated. Are about fifty producers who now have wines of great breed and there are many varieties that are showing their perfect adaptation to the area. From the syrah merlot, petit verdot from the sangiovese, grapes transformed into wine talk of that magical mix of factors that untranslatable French word terroir wants to express.

Barolo

admin — Thu, 08 Mar 2012 16:07:11 +0000

Barolo is a wine with a long history whose features were appreciated by Camillo Benso di Cavour. Is produced with Nebbiolo grapes matured in a restricted area of the Langhe region is part of the town of Barolo, in the province of Cuneo. This wine has a garnet red with orange highlights, aroma characteristic, intense and sweet, dry, full, robust and velvety. Barolo should have an alcohol content of at least 13 degrees, aged no less than 3 years (of which at least two in oak or chestnut oak) and is associated in an optimal way to roast. With dishes of wild game (pheasant and hare) – roast beef – tasty cheese – dishes with truffles: if young, combined with the cold and hot appetizers Piedmont. Servibile at 18 ° in glasses for red wines of great body, tannic, over 8-9 years after harvest, depending on the year. Barolo wine is an essential ingredient for the preparation of the elixir mulled wine. The first mention of Barolo dates back to 1751 and, in the same period, a report states that the agricultural income of the most common wine comes from vineyards and well cultivated. In 1834 it is confirmed that the Nebbiolo, that d wines sought after, already the prince of grapes. Good wines but still ill-vinified, sweet, until the Marchesa di Barolo Falletti not call the wine maker Louis Oudart from France, which corrects the errors of winemaking and became the father of modern Barolo. Until the nineteenth century, in fact, were preferred assembly of grapes from different vineyards, sometimes with pieces of Neira and Barbera, but then gradually and believed that only the Nebbiolo in purity to obtain fine wines. Today are the crus, the individual vineyards, the highest expression of Nebbiolo 100% single grape variety allowed in the sub Lampi, Ros, Michet, accrued in a restricted area of the Langhe region is headed in Barolo. The influence of Count Camillo Benso di Cavour has had on this great wine: a Grinzane fact, the estates of her father, Cavour began experimenting by growing and Grinzane out that in 1848 the first hundred bottles old wine in 1844 , by Oudart. A Serralunga d’Alba, however, was the estate of Vittorio Emanuele II, who after the results obtained with this new dall’enologo French wine Nebbiolo decided to convert its production, giving cos another notable contribution to the development of ‘ current name. It ‘also provided the name of Barolo Chinato, allowed for the preparation using as a base flavored wine Barolo.

Bardolino

admin — Thu, 08 Mar 2012 16:06:29 +0000

The screws are reflected in Bardolino Lake Garda, a pre-alpine environment that has the colors and scents of the Mediterranean. The mild climate, sun exposure, the balance of rainfall and temperature, the veriet land, the passion and the ability of producers make Bardolino wine very pleasant and aprezziamo internationally. First of all a wine to enjoy with your eyes, crossing, between sips and sights, the wine road. Superior is the name given to wine made from the best grapes from specific vineyards, aged at least one year with effect from 1 November in the production. The claret is obtained from the vinification rose of grapes, that is the traditional method of partial contact with the grape skins. Chiaretto sparkling with natural fermentation methods gives Spumante Brut, the first of its kind in Italy. Another record is in Bardolino Novello, the first DOC Italian of this type. Obtained with the total for the whole grapes carbonic maceration that takes away the sour taste of young wine, appears to deboclage of November 6 with an elegant ruby color, fruity aroma of raspberry, strawberry, cherry, taste fresh, fruity and velvety. Bottled by December, is consumed preferably before spring.

Barbera del Monferrato

admin — Thu, 08 Mar 2012 16:04:43 +0000

This wine is produced in the province of Alessandria and partly in that of Asti. Obtained from Barbera grapes from the vine with a possible small percentage of Fresia, Grignolino and Dolcetto. Barbera del Monferrato has a ruby red color, odor and taste is vinous, dry medium-bodied, sometimes lively and sparkling. The minimum alcohol content must be 11.5 degrees and is a wine for every meal. The Red Matching elaborate typical Piedmontese dishes: ravioli with roast beef sauce – cheese fondue with white truffle – Soups of vegetables – cooked sausages – boiled meats. The typology Superior marries red meats, game and seasoned cheeses sheep. Served at 16-18 ° in glass or stretched to young red balloon for the typing Upper drunk within 2-3 years after harvest or 6-7 for the Superior.

Barbera d’Asti

admin — Thu, 08 Mar 2012 16:03:59 +0000

Barbera d’Asti is a wine with DOC since 1970. It is produced a wide hilly area in the provinces of Asti and Alessandria Barbera grape, to which the product specification allows the addition of Freisa, Grignolino and Dolcetto up to a maximum of 15%. Since two thousand can produce Barbera d’Asti higher with reference to sub on the label. The three sub-areas are identified, and specifically: Subarea Nizza, Subarea Tinella, Subarea Colli Astiani or Asti. This wine should submit un’alcolicit not less than 12 ° and aged for at least 4 months, is still considered the wine of everyday life with which accompany many specialty products Piedmont. Barbera d’Asti is perfectly in keeping with typical Piedmontese cuisine: ravioli with braised beef, Bagna Caoda, grilled meat or pheasant casserole. Paul Deacon attributed to the merit of having this wine drunk in the battle of the Franks in 663 Refrancore which subsequently were defeated by the Lombards. In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians ) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity.

Barbera d’Alba

admin — Thu, 08 Mar 2012 16:03:22 +0000

This wine, like Piedmont, is rude, stubborn, stubborn, silent, discreet and powerful. Wide revaluation and technical re-enabled the Barbera d’Alba (her diction is a must for women) large and important achievements, which flow from the land where the grapes are grown, technical skill and love of people in the cellar. 11 Ruby red lights with solid colors and reflections cardinal is inviting, the aromas are suggestive for hints of fruit (in youth) or austerity (when ripe) with the fragrance of plum, blackberry, jam, spices and of toast. Palate full and enveloping, with a sharp vein always evident that fragrance and freshness, making it suitable for modern needs of drinking, with a wide match-all cuisines. History In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians ) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity.

Barbera

admin — Thu, 08 Mar 2012 16:02:43 +0000

Barbera is found throughout Italy. In its native Piedmont, it is usually vinified as a single-variety wine, while in other regions it is more often part of a blend. It is a vigorous variety that thrives on sand or clay-based soils. However, many producers feel that it gives its most elegant results on limestone-rich soils in relatively cool sites. Long considered a convenient, ‚iworkhorse‚i grape, Barbera was used for blending and supplied local tables with easy-drinking wines. With its medium to high acidity, deep colour and medium to low tannins, it is extremely malleable and, in the past, producers readily turned out semi-sparkling, novello and even ‚iwhite‚i versions. While the variety can indeed be made into all of these styles, a good Barbera, when the grapes have been picked at optimum ripeness and great care has been taken in the cellar, is nothing short of magic. The variety‚is name may derive from a cross between the word barba (beard) which was used to describe its complex root system and the dialect word albèra (which in turn is derived from the Latin albuelis). This term refers to the wooded sites where Barbera vines were first planted. Barbera-based wines are usually ruby-red in colour, with purplish highlights when young. Their nose is fresh, with soft scents of ripe plum, sensations that are carried through onto the palate. Well made barriqued versions will be lush, dark, rich and creamy with warm spicy fruit which gracefully unfolds on the nose and palate. The vine originated in the Monferrato hills of Piedmont, and it remains the most widely planted variety in the region, along with Moscato. It is the major component in eleven of Piedmont‚is DOC wines. The best-known of these are from the variety‚is home ground: the provinces of Asti, Alessandria and Cuneo. Barbera d‚iAlba doc: The Barbera d‚iAlba production zone includes the areas of the Langhe and Roero in the province of Cuneo, where the grape is reputed to have been first introduced, in 1685, by Count Cotti of Neive. The wine is made from 100% Barbera and has a minimum alcohol level of 12°. It may be labelled superiore when it has a minimum alcohol level of 12.5° and has been aged in wood for at least one year. When yields are reduced and when the grapes are harvested at optimum ripeness, Barbera produces deeply coloured, robust yet refreshing wines, with luscious and appealing flavours of prunes and custard. Barbera d‚iAsti doc: The Barbera d‚iAsti zone is centred on hillsides around the town of Asti, in the provinces of Asti itself and of Alessandria. The wines from Asti tend to be sumptuous and full-bodied and usually benefit from a little bottle-age. The wine is made from at least 85% Barbera, with the option of adding up to 15% Freisa, Grignolino and Dolcetto, either singly or in any combination. The wine must be aged until at least March 1st following the harvest. It has a minimum alcohol of 12°. Wines labelled superiore have a minimum alcohol level of 12.5°, and have been aged for at least a year, 6 months of which must be in wood. The word ‚iNizza‚i on the label of a Barbera d‚iAsti Superiore means that the grapes used to produce the wine come from vineyards around the small town of Nizza Monferrato. Producers in this sub-zone have decided to carve out a special niche for themselves, with a particularly strict production code. Their goal is to produce wines with considerable structure and that offer a consistently reliable level of quality in every vintage. Growers in the ‚iColli Astiani‚i (or ‚iAstiano‚i) and ‚iTinella‚i areas are also trying to follow suit. Barbera del Monferrato doc. The Barbera del Monferrato zone is also in the provinces of Asti and Alessandria. The grape mix is the same as that of the Asti zone. Here the minimum alcohol level is 11.5°. With one year‚is ageing and a minimum alcohol level of 12.5°, the wine may be labelled superiore. In this zone, too, there has been a move away from producing light and lively (even often frothy) wines towards products with greater complexity and staying-power. Colli Tortonesi Barbera doc: The Colli Tortonesi zone, in the province of Alessandria, lies on the border with Lombardy‚is Olrepò Pavese zone. Barbera here is made from a minimum of 85% of the named grape. The minimum alcohol level is 11.5°. When it has 12.5° and at least one year ageing (six months of which must be in wood) it may be labelled superiore. Barberas from the zone‚is top producers have good structure and a creamy richness on the nose and palate. Gabiano and the Rubino di Cantavenna DOCs are blends of 70-95% Barbera, with Freisa and Grignolino, grown in the hills of the communes of Gabiano and Moncestino in the province of Alessandria. When the wines have been aged for at least two years and have a minimum alcohol level of 12.5°, they may be labelled riserva. Wines from the following zones tend to be of a lively and easy-drinking style: Collina di Torino (the entire province of Turin), Colline Novaresi (Novara province), Canavese (communes in Torino, Biella and Vercelli provinces) and Pinerolese (Torino and Cuneo provinces), as are those bearing the basic regional Piemonte denomination. We have to remember that there are at least two major types of Barbera, the traditional one and the cru, and there are great differences between the two categories. The former tends to be a wine produced in large volumes, which should be drunk within five or six years. Then there are the Super Barberas which are grown in sites which are particularly suited to the variety, and where yields are reduced and the number of bunches is kept low. These wines are usually picked 10 to 20 days later than the regular harvest. Wines from such grapes are suitable for ageing in small barrels and have decidedly longer cellaring capacity: from 10 to 12 years. But to make such a wine takes more than just terroir and technology ‚i the producer must have the right mentality and strength of will to make a Super Barbera.‚i Barberas from the Oltrepo Pavese zone, in the province of Pavia, tend to be lighter and more lively than those of Piedmont. Barbera is the main variety in Oltrepo Pavese Rosso and Rosato, and in the fancifully named Buttafuoco, Barbacarlo and Sangue di Giuda. Barbera is mixed with Schiava Gentile, Marzemino and Sangiovese in the blend of Botticino DOC. The same group of varieties also form the basis for the DOCs of Cellatica and Capriano del Colle Rosso. Barbera usually takes a back seat to Cabernet Franc and Cabernet Sauvignon in the blend of Terre di Franciacorta Rosso. The Colli Piacentini zone lies on Emilia-Romagna‚is border with Lombardy. Here Barbera is blended with Croatina (often referred to locally as Bonarda) to make Gutturnio DOC. This wine can be light, fizzy and quaffable or it may be deeply coloured, full and fruity, with the potential for long ageing: it depends entirely on the skills and the intentions of the producer. A varietal Barbera is also made in the Colli Piacentini. This wine may be still or sparkling, and ranges from dry to sweet in style. The Colli Bolognesi DOC zone is located in the Apennine foothills in the province of Bologna, on a mixture of limestone and clay soils. Within this district are seven sub-zones, five of which make a dry varietal Barbera. These are Colline di Riosto, Collie Marconiane, Serravalle, Terre di Montebudello and Monte San Pietro. Their alcohol levels range between 11.5° and 12.5°. With three years‚i ageing, only Monte San Pietro may be labelled riserva. Barbera from the Colli di Imola zone (which is also in the province of Bologna) is made in both still and semi-sparkling styles. Barbera also makes up a good portion of the blend of Colli di Parma Rosso. It is likely that Sardinian Barbera is descended from seeds brought to the island from the mainland, and the resulting vines vary slightly from their antecedents. The variety is cultivated in the provinces of Cagliari, Oristano and Sassari. The styles local producers achieve with this grape vary widely, from simple and rather rough to velvety and full-bodied. In Campania, there are two DOCs containing Barbera: Castel San Lorenzo Barbera (85%) and Rosso (60-80%). Castel San Lorenzo Barbera, when it has 12.5° and has been aged for at least two years (of which six months must be in wood), may be labelled riserva.

Barbaresco

admin — Thu, 08 Mar 2012 16:01:08 +0000

The year 1894 in which Dominic founded Cavazza Cantina Sociale di Barbaresco, where they are vinified 958.9 miriagrammi Nebbiolo: born Barbaresco. The history of this wine so more recent than the Barolo, which was always considered a sort of younger brother with whom he shares the submanifold of vine from which we obtain (Lampi, Ros Michet) but aged less.

Asti

admin — Thu, 08 Mar 2012 15:58:02 +0000

Historical sources make this wine come from eastern Mediterranean, from Greece, already cultivated by the Romans, certainly at least three centuries before Christ, was called by Cato and Apicius Apicius, while Varro, Columella and Pliny call it Apianae, terms that make clear what particular reference to the sweetness of the grape, as having favored by bees. Even in the Middle Ages Muscat accompanying the table of principles, spreading more from ’500; during this period was identified either as Muscat or Greco.Nell today ‘zone of choice, Moscato probably dates back to ’200, but from the ’500 that you have accurate historical records, at the same time is developing the technique of vinification and preparation of the White Muscat which allows storing wine sweet and aromatic. For maintaining the foam through the glass bottle rather strong need to wait a century. However, you must wait until the second half 800 to attend the birth of Moscato Spumante, the progenitor of the Asti sparkling: Carlo Gancia was that after an experience in France, implemented Canelli fermentation in the bottle to obtain a product called Moscato Champagne then transformed into Moscato Spumante. So begins the industrial history of the auction.

Arneis

admin — Thu, 08 Mar 2012 15:57:27 +0000

This variety is grown in Piedmont‚is Cuneo Province, with the greatest density of vineyards found on the left bank of the Tanaro River in the Roero DOC zone. The first written record referring to this variety appeared in a document dated 1478, in which reference is made to a vineyard planted with moscatelli and renexi (the archaic name for Arneis). Arneis is usually vinified to dryness, although some producers also make a sweet wine from semi-dried grapes. It is used in combination with other local varieties (Favorita, Cortese) as a base for sparkling wines. The name Arneis is derived from a dialect word which refers to an odd person or a child who never listens to his parents. In the old days, a row or two of this variety was often planted in red grape vineyards and its anomalous nature probably explains its name. This is a refreshing straw-yellow wine, with delicate apricot and greenapple notes on the nose and palate.

Arborea

admin — Thu, 08 Mar 2012 15:56:56 +0000

The Doc Arborea with the specification Sangiovese is reserved for the red or rosè wine, made from Sangiovese grapes from vineyards made at least 85%. May contribute other red grapes, not aromatic, recommended or approved in the province of Oristano, up to 15%. The Doc Arborea with the specification Trebbiano is reserved for white wines produced from vineyards having the following composition Varietal: Trebbiano Romagnolo and / or Trebbiano Toscano, at least 85%. May contribute other white grapes, aromatic, recommended or approved in the province of Oristano, up to 15%. The variety of specifications referred to in this Article shall be indicated on the label in characters no larger than those used to indicate the denomination of origin.

Amarone della Valpolicella

admin — Thu, 08 Mar 2012 15:56:20 +0000

Amarone is universally recognised as the most prestigious of the wines of Verona, one of Italy‚is most important reds and today in demand world-wide from connoisseurs of fine wine. Amarone is the modern day evolution of Recioto, one of the most ancient products of Italy‚is century-old tradition of wine production. In the fourth century A.D., Cassiodoro, the chief minister of Teodoric, King of the Visigoths wrote a letter in which he described a wine at that time called ‚iËAcinatico‚i . This very special wine was obtained from partially dried grapes and produced in an area known as Valpolicella, a name most probably derived from the Latin ‚iËVallis-polis-cellae‚i, meaning Valley of the many cellars. Acinatico is without doubt the predecessor of both Recioto and Amarone. In the past Recioto was the only wine of its type produced in Valpolicella. It was a sweet, velvety wine which took its name from the dialect word ‚iËrecia‚i for the wings or ‚iËears‚i of the bunch, the finest and ripest berries from which this very original wine was made. With the passing of time, although the system of drying the grapes remained unaltered, the wine which emerged from the fermentation became gradually much drier than the original Recioto. However, rather than representing a problem, the evolution of the style, from sweet to dry or ‚iËamaro‚i – hence ‚iËamarone‚i in Italian – has met with remarkable success. The first bottlings of Amarone, which were intended principally for family use, can be traced back to the early twentieth century. Commercial bottling started after the second world war but only began to gain momentum when Amarone obtained d.o.c. status in 1968. Since the mid-1990s, there has been a significant increase in the production of Amarone, but given the artisan winemaking methods it demands and the impeccable quality of the grape supply, quantities will always remain inferior to those of Valpolicella and Valpolicella Superiore, the region‚is most representative wines by far and the flag bearers of the d.o.c. Current regulations allow a mere 8.4 tons of fruit per hectare to be put aside for drying for the production of Amarone and Recioto della Valpolicella.

Alto Adige

admin — Thu, 08 Mar 2012 15:54:45 +0000

The variety of the landscape in South Tyrol is matched by the diverse grape varieties. That is the result of the extraordinary interplay of climate and soil conditions in the most varied of microzones. In fact, three important grape varieties originated in South Tyrol: Vernatsch, the typical South Tyrolean red wine that is the most widespread; Gewurztraminer, which has gone on to be at home throughout the entire world; and Lagrein, the South Tyrolean wine with the international format. An average of around 350,000 hectoliters (3,5 million cases) of wine are produced annually in South Tyrol. Of this, 55 percent is red wine and 45 percent is white wine. Around 60 percent of the red wines are produced from the local Vernatsch grapes in all of its subvarieties. With the white wines, Pinot Grigio, Pinot Bianco and Chardonnay are at the forefront, with a total quantity share of around 60 percent.

Alghero

admin — Thu, 08 Mar 2012 15:54:07 +0000

Founded in the 12th century by the Genoese House of the Doria and conquered by the Spaniards in 1353, Alghero was one of the seven royal cities in Sardinia. In 1720, the Savoias of Piedmont took control of the city. Nevertheless, Alghero never lost its Catalan traditions and language (street names here are still in Catalan). Alghero is an extraordinarily beautiful city, surrounded by medieval city walls and watchtowers, and full of Catalan Gothic churches. A Saracen tower dominates the port and all around it there are beautiful beaches and grottos: the Green Grotto, the Grotto of the Laces, and the Grotto of Neptune. Inland, there are vineyards everywhere, uninterruptedly. These vineyards produce some of the island’s most important wines: Vermentino di Sardegna and Cannonau di Sardegna. In 1995, the Alghero D.O.C. appellation was also added. In a very short span of time, Alghero has become the island’s most interesting wine. It alone accounts for 40% of the island’s D.O.C. wine production and has somehow eclipsed the Vermentino di Sardegna and Vermentino di Gallura. Alghero D.O.C. is produced in several single-grape varieties, as well as a white, a red and a rose’. Torbato and Vermentino Frizzante (sparkling) are quantitatively the most significant varieties of Alghero. But there is also a red, Cagnulari, which deserves attention. Made with an ancient local grape variety called Cagnulari, this wine has a bright ruby red color and a very special bouquet.

Aleatico di Puglia

admin — Thu, 08 Mar 2012 15:53:39 +0000

This wine takes its name from ‘eponymous grape. Produced from grapes left to ripen until the ‘flash in order to obtain a high sugar content and thus reflected a high alcohol content above is served after lunch or dinner with the typical Apulian pastry or you sip wine as entertainment. Planned are two types: natural and mild natural sweet liqueur. The first has a minimum alcohol of 15 °, the second is stronger, at least 18.5°. Shared characteristic is garnet red with violet tints. Both are aged for at least 3-4 years and served on a glass dessert at a temperature of 12-14°.

Aleatico di Gradoli

admin — Thu, 08 Mar 2012 15:52:53 +0000

Aleatico of Gradoli was introduced in Volsino by the Etruscans, who was acquired from the Greeks. Legend has it that in a cave just outside the village of Gradoli (Poggio still call the Devil) had lived a devil and this was used to terrorize the inhabitants of tricks with Gradoli. Many brave young men had tried to kill him but were all defeated. One day the devil came home, he found a lion that was sleeping in his cave. He tried to wake him and drive him, but the lion was able to defeat him and the poor devil had to sink into hell. Conficcatto his stick but he remained in the soil. The lion accidentally sleeping on top and the next day on the cane had grown a vine: vines dell’Aleatico.

Albugnano

admin — Thu, 08 Mar 2012 15:52:06 +0000

The Doc Albugnano includes three types of wine: Red, Red Rose and more. The Red course is recommended especially for meat, roasts and cheeses while Rose and ‘perfect for appetizers with vegetables and meats in general. According to the standard production of this wine must be performed using Nebbiolo grapes for at least 85% and Freisa, Barbera and Bonarda, alone or in combination, for a maximum of 15% and have a minimum alcohol content of 11.5 degrees for Red and Red top and 11 degrees for the Rose. The red color and has a ‘ruby red, delicate bouquet, taste from dry to a persistent and sometimes lively. The top and Red ‘comparable only to that legislation must be aged for 14 months and aged in oak barrels while Rose has pink, fragrant yet delicate fruit and taste from dry to.

Albana

admin — Thu, 08 Mar 2012 15:51:30 +0000

Albana wine was the first white wine to obtain the DOCG (Denomination of Controlled and Guaranteed Origin) April 13, 1987. Since then it has become, along with the Sangiovese, the symbol of Romagna. Straw yellow to golden color with aging. typical light fragrance, dry in the dry type, fruity type lovable, sweet and velvety in the passive. Minimum total alcoholic strength by 11,5%.

Aglianico del Vulture

admin — Thu, 08 Mar 2012 15:50:57 +0000

Aglianico del Vulture is a DOCG wine Aglianico, whose production is permitted in the Vulture area in the province of Potenza (Basilicata). With over 1,500 acres enrolled in the vineyards and wines DOC, is among the greatest red wines of Italy. The businesses in the area of Vulture are about forty produces, annually, about two and a half million bottles. By some is called the Barolo of the South, because of various characteristics with the grape in Piedmont. From Aglianico, grape of Greek origin, whose name derives from the Greek-Roman times was obtained Falernum the legendary wine, but today you get the only doc in Basilicata, Aglianico del Vulture, vigorous and fragrant wine that in recent years has made an important qualitative development. Cultivated both in the province of Matera in that power, again with the traditional system of the tree grows up to 800 meters of altitude, but finds the best conditions between 200 and 500 meters. The vineyards of the barrel and the surrounding municipalities are extended on the steep slopes of Mount Vulture and are characterized by loose soils of volcanic origin, located between 450 and 550 meters. For this reason, even in areas suited (Macari and downstream of the title), the maturation of the grapes is too late and is reached in late October and early November.

Aglianico del Taburno

admin — Thu, 08 Mar 2012 15:50:14 +0000

From the rugged slopes of Mount Taburno, cloaked with vineyards and olive groves, you get a wine of great value, the result of favorable environmental conditions and the resourcefulness and skills of operators in the area. The commitment of growers located in indigenous grapes, especially nell’Aglianico and Falanghina, the best chances of obtaining quality wines.
The production area includes 13 municipalities, all in the Sannio, in work, alongside a growing number of private wine companies, an important social Cellar, with over 400 members, which, through a wise and careful selection of games sorting of the grapes, wines of great quality processes and strong typicality, using, for the refining of Aglianico, Slavonian oak barrels and the French oak barrels.

Cirò

admin — Sat, 31 Dec 2011 23:00:00 +0000

Cirò is Calabria’s most famous wine and it is made in the hills above the Ionian coast around Cirò, Cirò Marina, Melissa and Crucoli. Cirò Marina is located on the site of the ancient Greek colony of Cremissa, where there was an important temple dedicated to Dionysius. The ancient settlement was about halfway between Sybaris and Croton. Sybaris, situated on the Ionian coast, was founded in 720 BC and destroyed in 510 BC by the people of Croton, its traditional enemies. During its existence, it was a key center of the wine trade and it seems that it was equipped with a veritable vinoduct, a pipeline made of terracotta tubes along which wine flowed from the hills inland to the docks of the city’s port. Transportation overland, which was slow and costly in ancient times, was thereby avoided. The ancient name of Calabria, which was later extended to the whole of Italy, was Enotria, which means land where the vine is cultivated high above the earth. The tablets of Eraclea, which go back to the 4th century BC, provide a good idea of the value of Calabrian vineyards. According to the data inscribed, a field cultivated in vines was worth six times a plot of similar size planted in cereals. Cirò is one of the oldest Italian wines and it is produced from the same grapes that were used in ancient times to prepare the famous Cremissa. That wine was offered to the gods by athletes who had won prizes at the Olympic Games. In observance of that ancient tradition, all the athletes who participated in the 1968 Olympic Games in Mexico City were offered Cirò; wine with their meals during the period of the competition.

Oltrepò Pavese

admin — Sat, 31 Dec 2011 23:00:00 +0000

With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).

Lambrusco

admin — Sat, 31 Dec 2011 23:00:00 +0000

The Romans called the wild vines growing at the edges (labrum) of cultivated fields (bruscum) labrusca vitis. The name evolved over time into Lambrusco, and refers to a family of vines cultivated principally in Northern Italy. The most important of these vines in terms of wine production are Lambrusco di Sorbara, Lambrusco Salamino (so named because its bunches are said to resemble salami) and Lambrusco Grasparossa (named for the red ‚i rosso – colour of its stem – raspo). Lambrusco di Sorbara produces the lightest and zestiest wines of the three. It has a luscious, strawberry-juice hue. On the nose some find violets, and on the palate, it offers hints of frozen strawberries and cherries. Wine made from 100% Lambrusco Salamino has a dark, almost opaque purple colour with violet froth. It has a brambly fruit flavour and medium body. Lambrusco Grasparossa is ruby with a cherry coloured froth. Its flavours are broader and the least precise of the three. Single-variety wines may be made from each of these grapes, or they may be blended with other Lambrusco sub-varieties, such as Lambrusco Marani, Lambrusco Maestri and Lambrusco Ruberti. Andrea Bacci, Pope Sextus V‚is medical advisor and author of one of the major works on the topic of Italian wines, ‚iDe Naturali Vinorum Histoira dei Vinis Italiae‚i, may well be the first to have note of the differences in the various Lambrusco zones. He states ‚iOn the hills in front of the city of Modena, Lambrusco vines are cultivated, whose white and red grapes yield delicious, spicy and fragrant wines which froth when poured into a glass.‚i These vineyards within the province of Modena continue to yield the most prized wines. Among these, Lambrusco di Sorbara DOC, made from a blend of a minimum of 60% di Sorbara, and a maximum 40% Salamino, is usually designed for early drinking, while Lambrusco Grasparossa di Castelvetro (made from a minimum of 85% of the named grape), and the intensely aromatic and concentrated Lambrusco Salamino di Santa Croce (made from a minimum of 90% of the named grape) can have sufficient structure to allow them to keep for up to five years. All of these wines are made in both red and rosè versions. The Lambrusco Reggiano DOC is located in the province of Reggio Emilia and produces just about every style under the sun from various blends of Lambrusco grapes: sparkling white wines, reds and rosès. The Lombardy region produces Lambrusco Mantovano DOC. This light and fruity blended Lambrusco wine is made in red and rosè styles. Traditional Lambrusco was a fairly dry wine whose sparkle was produced by a second fermentation in bottle ‚i just like Champagne. Advances in technology in the 1960s radically changed Lambrusco‚is style. With the introduction of the Charmat method (which allowed the second fermentation to take place in large tanks rather than in bottle) it was possible for producers to dramatically increase volume and to make the wine sweet. It was this style ‚i one defined by industrial-sized volume producers ‚i which, in the late 1970s/early 1980s, literally flooded the United States market, where it was promoted as a kind of Italian Coca-Cola. During its heyday, Lambrusco accounted for around 50% of all Italian wine imported into the United States. As a representative for a large Modena-based wine company told me: ‚iWe were addicted by the business in America in the 1980s ‚i anything fizzy with the name Lambrusco on the label sold like crazy. Lambrusco was no longer thought of as a wine but rather as a beverage category.‚i But by the 1990s wine lovers had become more sophisticated and their motto became: ‚iless but better‚i. And ‚ibetter‚i, in the case of Lambrusco, means fresh fruit rather than simple sweetness and a definable structure rather than the amorphous softness of mass-production. Ruby tending to brick red. The wine is generally full-bodied, with soft tannins. It is high in acidity. On the palate, there is a seduSorbara-based wines will be a luscious pink, those with more Grasparossa will be a darker cherry-colour, while those based on Salamino will be very dark purple with a lively violet froth. All Lambrusco will be low in alcohol (around 10.5°) and should have fresh, zippy acidity. On the palate its broad fruit flavours can include strawberry, raspberry and wild berry fruit. The finish should be clean.

Vermentino di Sardegna

admin — Wed, 31 Dec 1969 23:00:00 +0000

The white grape Vermentino is among the Sardinian traditional varieties to more recent introduction and also from the Iberian peninsula, has arrived in the last century, via Corsica, off the coast of Gallura, where it has found its ideal habitat in vineyards on granite dissolution . In recent years, because of its good productivity and its excellent wine, it has spread throughout the island, passing the frequency of 5%. The recent introduction of Vermentino prevented were cited by various scholars of Sardinian grape varieties, such as missing Ark, Moris, Gemini, while the Cettolini, as if to confirm its origin, it calls for more falsely, as well as its Brustio behalf of Corsica. Vermentino is grown usually as small trees, but in new systems are preferred forms expanded to ensure a constant production and abundant. No particular climatic requirements, although it prefers to decay granitic soils typical of Gallura, and which produces a wine characterized by its finesse. The grape Vermentino is being used to obtain the DOC and DOCG Vermentino di Gallura Vermentino di Sardegna Alghero Vermentino and sparkling. It is significant that wines with a designation based Vermentino have now exceeded 40% of total DOC wines of Sardinia.

Vermentino di Gallura

admin — Wed, 31 Dec 1969 23:00:00 +0000

Vermentino di Gallura area has very specific climatic characteristics that distinguish it from other neighboring areas of Sassari. The soil is rather poor and often very strong granitic matrix that prevents to have high production per hectare, but can produce wines with good alcohol, good acidity and good presence of fruit. Known local knows fermentation, the grape Vermentino, unlike other crops Sardinian wine, has a recent tradition, would appear in northern Sardinia to half the nineteenth century, probably from Spain, then moved to France, in Liguria and Corsica.

Verdicchio di Matelica

admin — Wed, 31 Dec 1969 23:00:00 +0000

It been recognized wine D.O.C. July 21, 1967. It is produced in an area of the Umbria-Marche near the border between the provinces of Ancona and Macerata, with its epicenter in the Town of Matelica (MC). The production area is located in the heart of the Upper Valley Esina, insisting in the Municipalities of Camerino, Castelraimondo, Cerreto d’Esi, Esanatoglia, Fabriano, and Gagliole Matelica. The provision (very special and unique in the Marche region) North and South of this valley, the syncline Camerino, prevents the arrival of the mitigating influences creating a marine continental-Mediterranean climate characterized by an increase in temperature from night to day and from summer to winter . The effect of this climate gives rise to lots of grape extracts, aromas, sugars and polyphenols, which translates into a wine with a high body that gives it a special attitude to aging. The area of cultivation has a surface area of about 270 hectares distributed in the hills at altitudes ranging between 400 and 650 m above sea level, which produces an average of 3,200 tons of grapes, roughly corresponding to 25,000 hectoliters of wine. The Consortium for the Protection of Verdicchio Matelica meet only ten Cellars bottling. Viticulture is an ancient tradition in this region: evidence palaeobotanical (seeds of life found in the tomb of Villa Clara in 1998) dating piceno indicate a flourishing development of viticulture certainly since the eighth century BC.

Verdicchio dei Castelli di Jesi

admin — Wed, 31 Dec 1969 23:00:00 +0000

The white one of the most representative Verdicchio in the Marches. A medieval chronicler of the final solar claritade et de virt most excellent. And the Goth Alaric, after conquering the region, if not gone away without carrying burdens in s forty barrels, nothing as estimating adversely sanitade et Melio military force of the aforementioned Verdicchio. Probably the vine which yields was taken by the Greeks, who settled in the Marches first. It is a native grape variety of which, from studies carried out ampelographic, is assimilated to the Trebbiano, with a variation due to particular characteristics of the territory and the climate fire area of Castelli di Jesi.

Valtellina

admin — Wed, 31 Dec 1969 23:00:00 +0000

For centuries the Valtellina is a land of vines and wine. On the banks of the river Adda Rhaetian for twenty-five miles one another, wedged between rocks, terraced vineyards where the grapes couple who represented and still represents one of the most valuable resources, the local agricultural economy. The passion and hard work of generations of men have allowed the cultivation on steep slopes such as a noble Nebbiolo grape, locally called Chiavennasca. In the past great poets such as Carducci and even the Supreme Leonardo Da Vinci, were fascinated by these places harsh but capable of giving rise to powerful wines. The Valtellina is the only name to be awarded DOCG two overlapping territory for both vine: efforts to Valtellina and Valtellina Superiore Subareas Maroggia, Sassella, Grumello, Hell and Valgella. These wines are added Rosso di Valtellina DOC and IGT Terrazze Retiche of Sondrio.

Valpolicella

admin — Wed, 31 Dec 1969 23:00:00 +0000

Valpolicella d.o.c. wines must be sourced from vineyards planted with the varieties and in the percentages specified in the production norms which are: corvina veronese, also known as cruina or simply corvina (40% to 80%) corvinone (which may substitute up to 50% of the corvina in the blend) rondinella (5%-30%) and up to 15% of other non-aromatic red wine varieties recommended and/authorised for the province of Verona, with a upper limit of 10% on any one variety. The maximum permitted yield is 120 quintals (12 metric tons) per hectare. Valpolicella d.o.c. is a fresh, easy to drink, light-to-medium bodied wine with moderate alcohol and moderate to high acidity (with often a touch of zippy malic acid). It has a lively colour with garnet edges, fresh fruit and floral nose with distinctive cherry aromas and hint of bitterness in the finish. Valpolicella Classico comes from vineyards located in the restricted area comprising the five communes which made up the original, historic production zone, Sant‚iAmbrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar, and it must be vinified in the area. Valpolicella Superiore is the denomination reserved for wines with higher levels of alcohol and extract and lower acidity than simple Valpolicella. It ages for an obligatory minimum of 12 months, acquiring a rounder and fuller character than basic Valpolicella d.o.c.

Valdadige

admin — Wed, 31 Dec 1969 23:00:00 +0000

The Land of the Strong is a microarea designation of origin Valdadige. It includes the hilly area of the municipalities of Avio (Trento province), Brentino – Belluno, Dolce and Rivoli (province of Verona) and is the southernmost part of Vallagarina. And ‘well defined geographical area, 25 km long and wide not more than 2, bounded by a ring of mountains (Baldo chain and Lessini), crossed by the Adige River, closed to the north from the Castle of Avio (Castelbarco) and south from the Fort Austrian Rivoli, named Wohlgemuth. The five hundred producers and wineries of the eighteen Terra dei Forti pledged to support, enhance and protect this important asset, with the aim of improving the quality and ensure that the designation of origin Valdadige Terra dei Forti distinguishes only wines high quality products in this area.

Trento

admin — Wed, 31 Dec 1969 23:00:00 +0000

Since 1993, the production spumantisitca been conveyed in the name Trent (White, Rosè and reserve). The chardonnay grapes are allowed (the main grape), Pinot Blanc, Pinot Noir and Pinot Meunier. A minimum stay of 15 months on the lees for Trent and Trent White Rose, 36 months for the Trent Reserve (produced only in the type brut). A stop on the lees for 24 months or more allows the label to indicate the year of production of grapes (if they originate from a single vintage year).

Monteregio di Massa marittima

admin — Wed, 31 Dec 1969 23:00:00 +0000

The DOC adopted in 1996, protects the entire wine town of Massa Marittima and Monterotondo Marittimo, the municipalities of Roccastrada Gavorrano, Castiglione della Pescaia and Follonica Scarlino. Viticultural area extends in a scenario rich in history and enchanting landscapes, among the jewels Etruscan and medieval, with climatic and environmental characteristics are particularly favorable to the development of quality viticulture. Massa Marittima DOC Monteregio provides the output of eight types of wine: Red, Red Book, Novello, Rosato, White, Vermentino, Vin Santo Occhio di Pernice.

Montepulciano Vino Nobile

admin — Wed, 31 Dec 1969 23:00:00 +0000

It has a long and rich history of this superb wine awards, whose origins date back to 1300. The name seems to derive from a noble, in addition to his skills as a fine, by the fact that the production, in a small hilly area in the town of Montepulciano, was treated in particular by the noble families of the place. One of the stories about the origin of its name tells, however, has been attributed to the wine of Montepulciano where, in the eighteenth century, was selected and used nell’uvaggio Prugnolo Gentile, clone of Sangiovese Grosso, with greater elegance and nobility.

Montepulciano Vin Santo

admin — Wed, 31 Dec 1969 23:00:00 +0000

According to the great winemaker Giacomo Tachis is the product of imagination and passion of those who produce it. Is the niche product of many companies drawing the most ancient tradition, gestures country that is inherent in its features. Vin Santo di Montepulciano, the third, but not least, DOC the territory of the Noble. It was once called the wine of hospitality, used to heat the body to some stranger passing through the hill, or to celebrate some happy event, or to celebrate on Sunday after a meal with a difference. Today, the Vin Santo is back in small steps to play an important role for many companies that continue to produce Montepulciano with great results. The specification of the production of Vin Santo di Montepulciano dates back to 1996 although the tradition is centuries old. If there are three names: Vin Santo di Montepulciano, Vin Santo di Montepulciano – Reserve, Vin Santo di Montepulciano – Occhio di Pernice. For the first two species of white Malvasia grapes are used, Grechetto white (Montepulciano is known as Pulcinculo), Trebbiano Toscano. The specification does not cover the use of aromatic grapes or vines not present in the province of Siena. Different combination you have to type Occhio di Pernice which is obtained from a minimum of 50% Sangiovese combined with other grapes in the area of origin. The traditional method of winemaking is very characteristic. The grapes are selected with great care and left to dry in places at a certain temperature and with a particular moisture content. The drying process used to reach the sugar content useful for the production of wine. According to regulate the grapes are then crushed in a period from December 1 to February 28 (three to five months after being collected) and then put to age in barrels (the barrels) capacity in depending on the type ranges from a minimum of 75 liters (for the Eye of Partridge) to a maximum of 300 liters (for Vin Santo di Montepulciano). The aging period ranging from a minimum of three years for the Vin Santo di Montepulciano, passing for five years until the reserve to a minimum of eight for the Eye of Partridge. There are vinsanto closed cask for over ten years.

Montepulciano d’Abruzzo Colline Teramane

admin — Wed, 31 Dec 1969 23:00:00 +0000

The origins of the grape that gives its name to this Docg have long been the subject of debate between experts, now accepted as an indigenous variety, discarding Lipotes who considered a type of Sangiovese derived enjoyably warm, the vine that the base Vino Nobile di Montepulciano. Today the vineyards of Montepulciano are spread throughout Labruzzi, from the slopes of Gran Sasso and the Maiella (at an altitude no higher than 500 meters, 600 for those exposed to the south) to the coastal strip. The vine has deep roots, especially in the valleys that gravitate around the town of Torre de ‘Passeri; from these vineyards are then spread into other areas of the Abruzzi wine and, in later times, even outside the borders of the region from the Marche Puglia. Lesposizione elaltitudine, along with the composition of clay-limestone soils, allow to obtain a wine grapes suitable for both ready to drink, as the Cerasuolo, that wines with a few years of aging. The DOCG requires allosservanza a more exacting specification to ensure authenticity lassoluta and in the case of Montepulciano Colline Teramane provides, inter alia, plant at least 3,500 plants per hectare, dellallevamento ban on tent new plants, winemaking allinterno the area of production and placing on the market not earlier than 3 years after the harvest, starting from 2003.

Montepulciano d’Abruzzo

admin — Wed, 31 Dec 1969 23:00:00 +0000

The grape is Montepulciano Abruzzo from time immemorial, but only from the seventeenth century began to call this grape with its present name. The origin of the grape seems to be common to other types of southern black berry, all clearly derived from Greece. In the centuries remain the appreciation that he had not the Carthaginian commander Hannibal, who was held in check for many years, Rome, invigorating men and horses with the wine produced in the territory of Aprutzi. For over two centuries, going on the dispute over authorship of the name Montepulciano, fought between the Abruzzi and wine of Montepulciano (SI). The confusion was due to the similarity of some characteristics of the grape variety and the ability to produce similar wines, although the montepulciano primutico (earlywood or even early) turned out to be the blackthorn, a clone of the sangiovese grosso, but when the grapes were late degli Abruzzi compared to that of Tuscany, gave much more structured wines, live long and full of fragrance and color. The confusion was created in the Barony of Carapelle held de’Medici in Abruzzo, range in what was first imported to the viticultural and winemaking techniques evolved from Tuscany in Abruzzo. The starting point of Montepulciano currently grown in Abruzzo, with the advent of phylloxera (Phylloxera) was the area of Torre de ‘Passeri, the opening of the Valle Peligna towards the Adriatic. There are reports of production and marketing of Montepulciano wine from the valley of the Pescara 1821 (supposedly in the area of Tocco da Casauria – Bologna where his family lived Guelph). This assertion is documented by a rare handwritten document owned by Arch. Thomas Camplone of Pescara. From different archives is also apparent that some clones escaped the devastation of the late 800, were found in the Marsica, on soils where the phylloxera can not increase, probably located in Gioia dei Marsi, Aielli or San Pelino and fatherhood. Currently, new techniques for cultivating vines and wine Montepulciano everywhere, but the optimal range in which it seems is the ideal way to acclimatise Valle Peligna, so that they sang the Latin poet Ovid’s land ferax Ceresis multoque feracor UVIS fertile land dear to Ceres (goddess of wheat), and much more fertile for grapes. From the 2003 vintage sub Teramane Hills was granted the DOCG. With appropriate modifications to the rules of production in 2005, to other areas, has been granted also be marked Reserve and some have switched to IGT sub-DOC, and probably soon will be required for other DOCG subareas.

Montecucco

admin — Wed, 31 Dec 1969 23:00:00 +0000

The production area is located within the province of Grosseto, in an area particularly suited to the production of quality wines’, covering the municipalities of Cinigiano, Campagnatico, Civitella Paganico and the municipalities of Castel del Piano, Arcidosso Seggiano and Roccalbegna. The context is extremely qualified in wine: this area is, in fact, surrounded by prestigious names such as Brunello di Montalcino, Morellino di Scansano, S. Antimo and Monteregio of MassaMarittima. This is a designation recently established, approved in July 1998, including various types divine red, sangiovese, white and Vermentino. Red and sangiovese wines can also be produced for the Riserva. This new name provides both producers and consumers on the Specification: Instrument development and protection, approved by Dd July 30, 1998 and effective from the 1998 harvest. For this reason, growers in the area have long awaited the production of DOC ; D.O.C. that is, therefore, simply to confirm the high quality that characterizes the wine Montecucco, known and appreciated by the market.

Monica di Sardegna

admin — Wed, 31 Dec 1969 23:00:00 +0000

Monica, together with Cannonau, red wine is better in every agricultural region of Sardinia. Its origins seem uncertain enough to confirm the hypothesis of a Spanish origin, hence the name of the applicant Mora of Spain.” The grape expresses her exuberance to deep productive soils, lime average composition. The average slope in hilly areas, with good exposure to the sun, seem to be the most suitable, producing grapes Monica with a perfect balance of sugar and coloring components. Monica vineyards are almost always associated with other varieties of grapes (15-20 percent), aiming to further enhance the quality of characterizations of this cultivar. The wine Monica qualifies mainly for its softness and delicacy in taste and a balanced alcohol average between 11:50 and 1 2. 50. Ia AOC status two types: the first meal definitely called Monica of Sardinia, the second, richer in body and alcohol (minimum 13 °) due to a slight drying of the grapes on the vine, called Monica Cagliari.

Monferrato

admin — Wed, 31 Dec 1969 23:00:00 +0000

The land area that encompasses the entire province of Asti and the province of Alessandria, commonly known as Monferrato, Piedmont is the heart of wine for the maximum concentration in Italian and European vines and wines. This part of Piedmont, known for leading names such as Asti, Barbera, Dolcetto, Moscato and Grignolino, has assumed such an important role in the panorama of the wines of quality to merit a full designation of origin. The approximately 40 000 hectares of vineyards, hills and all at an altitude ranging between 200 and 500 meters affecting an area covering less than 200 small towns.

Menfi

admin — Wed, 31 Dec 1969 23:00:00 +0000

Doc Menfi has been recognized by the Decree of August 18, 1995 and amended by Decree of 1 September 1997 and then published in the Official Gazette of 12 September 1997. The production area includes part of the municipal district of Memphis, Sambuca of Sicily and Sciacca, near Agrigento and Castelvetrano in the province of Trapani. We are in a province, to Agrigento, where much of the land overlooking the sea and is also rich in sunshine, factors that allow the grapes to get a good deal of nose and then makes a lively color to white wines, often with balsamic scents.

Reggiano

admin — Wed, 31 Dec 1969 23:00:00 +0000

The Reggiano DOC wines are rascally gar§ons that leave no table unattended. Some imprudent people have made concerted efforts, though unsuccessfully, to limit them to the narrow confines of a regional cuisine, misunderstanding their youthful temperament. They are impatient wines that defy classification, elbowing their way through, upsetting gastronomic norms, and disrespecting protocols. They are always at hand and the enticement of their effervescence is irresistible. They are shamelessly unfaithful. They are happy to be in the company of tagliatelle, but on Saturday evening they make a date with orecchiette. Then they wink in complicity at boiled and roast meats, game, and cured meats. They love to flirt with cheeses and rejoice when are chosen to accompany a bit of something sweet. With pistachios, they are the be-all to end-all. Just one piece of advice: it is better to have them as friends. Why should their charms be kept hidden? For centuries, the grapes that give body and blood to Lambrusco wine, whose convivial exuberance still betrays its wild origins, have been an integral part of the economy of the lands of the province of Reggio Emilia, making an important contribution to the earnings of a highly evolved agricultural sector that is well aware of its European destiny. The fearless vine shoots that were strung like festoons from one tree to the next have now become denser. Their tenacious inclination for cultivation has merited the rigorous taxonomy of the grape variety and wineries that respect the quality of the product.If someone took the initiative to prune it and look after it, it would produce even bigger grapes and more voluminous clusters, hypothesised the Mediaeval jurist Pier Crescenzio Bolognese, speaking of the indomitable Lambrusca vines. He was far-sighted. But for the unkempt Lambrusco, entry into the upper echelons of wines was not easy. The unsuspected recognition, following a wait of six hundred years, would take place at the World Exposition of Paris in 1900, where Lambrusco was decorated with the bronze medal and related honourable mention under beneath the fifteen thousand pieces of iron virtuously assembled by the engineer Alessandro Gustavo Eiffel.

Greco di Tufo

admin — Wed, 31 Dec 1969 23:00:00 +0000

Greek (greco) wine is a white of Tufo DOCG high value, known in Italy and abroad. This wine is produced with grapes from vineyards in a limited area of Irpinia, including the City of Tufo, from which the wine takes the name. The oldest and most important wineries of the Greek Cantina di Tufo is in March, but now other companies are highlighting. The wine is produced with grapes from the Greek vines ‘, corresponding to the’ Aminea Gemina which referred the historic Columella. This vine, originally from Thessaly, was imported to Campania by the Pelasgians, who first spread the cultivation in the province of Naples, on the slopes of Vesuvius and then in some areas of the province of Avellino, in particular Tufo, whose soil is rich in sulfur and other minerals is suitable for growing such grapes.The production area of Greek di Tufo includes common Tufo, Santa Paolina, Montefusco, Petruro Irpino Chianche, towers, Altavilla Irpinia and Prata di Principato Ultra. The vineyards occupy a considerable part of the land in these municipalities. The Greek di Tufo is a dry wine that accompanies most valuable starters, especially seafood, cold meats, fried fish, oysters, lobsters and shellfish, but sometimes may also be accompanied with sweet bell tradition. You drink cold (8-10 ° C). smells clean, pleasant, subtle flavor, dry, balanced, pale yellow or golden yellow, minimum alcohol level of 12,0, Minimum total acidity of 5 g/1000.

Greco di Bianco

admin — Wed, 31 Dec 1969 23:00:00 +0000

The Greek of White is considered the oldest wine of Italy with the Moscato di Siracusa: the vine from which it derives the Greek origins of White very remote: it is considered that the first branch has arrived in Calabria, in the territory of White, already in the seventh century BC when the Greeks landed at the promontory Zefirio (now called Cape Bruzzano). The plant found along this stretch of land climatic characteristics similar to those of origin. In 1966 the Greek of White reached a very low level of production, which is why White was founded in an agricultural cooperative, with the aim to enhance and standardize production. The goal was reached in 1980, when the Greek of White had the approval of DOC.
History: The flower allocchiello dellenologia the province of Reggio Calabria obtained from grape White Greek, ancient grape varieties, grown on the Ionian coast of Calabria since the days of Ancient Greece, when it was called aminea what not red. Were probably the Pelasgians to import this variety and spread in areas of southern Italy inflenza them. From white grapes, due allappassimento on reed mats in the sun until it is decreased lower than 35%, you get a sweet wine from golden yellow with amber highlights, ethereal scent, taste soft and warm. And ‘the Greek for white, rather narrow someArea product formed by the City of White and partly to Casignana. Legend has it that this wine, also known as Greek Gerace, has provided the necessary force to defeat the army soldiers Locri of Crotone, ten times in the battle fought on the River Festival in 560 BC

Garda

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The denomination of origin Garda is reserved for grapes from the vineyards described above. The specification Cabernet is reserved for wines made using grapes from the vineyards jointly Cabernet Franc or Cabernet Sauvignon. The production area is included in the areas DOC Province of Verona. The maximum area of grapes per acre allowed for the production of DOC wines Garda should not be above 120 tons for Pinot Grigio, Riesling (Rhine), Sauvignon, Cabernet and / or Franc and Sauvignon, with 130 q.li for Pinot Blanc, Chardonnay, Merlot, Marzemino, Corvina, Barbera; to 140 q.li for Tocai vines, Cortese, the 160 q.li the Garganega grape.The grapes must ensure a minimum natural alcohol level of 9.5 degrees to 10.5 degrees for the Garganega Cabernet, Merlot, Pinot Noir and 10 degrees for other varieties. The land which produces the Garda D.O.C. are of various origins, moraine clay, calcareous to sandy-loam, which allow for different varieties, to fully express their unique characteristics. The wines made from grapes of vineyards registered on the rolls Garda Garganega and Garda Chardonnay can be produced in the sparkling version only implementing the process of natural reference. These wines are put to use with the sole designation of Garda sparkling. Musts and wines with denomination of origin Garda with the names of Pinot Blanc, Chardonnay and Riesling can be processed in the sparkling version, and must be produced exclusively for natural fermentation.

Gavi

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For a long time the most interesting white from Piedmont, Gavi is obtained vinifying the only grape Cortese grapes grown in the area since at least 1600, a period which also date from the first news about this wine. The grapes, characterized by high acidity even in the growing stage, located in the climate of the place, not continental, optimum conditions giving the finished product freshness and aromatic complexity.

Franciacorta

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The sensory characteristics and peculiarities that identify the Franciacorta: perlage fine and persistent, almost creamy, but decided faded scent of yeast (bread crust), accompanied by delicate hints of dried fruits (almonds, hazelnuts, dried figs) and spicy (cloves). The summit represented by vintage, a wine produced only in vintages that allow optimal ripening of the grapes, each composed of a collection of vintage wines harvested in the year indicated on the label and not the union of bases of varying ages.

Fiano di Avellino

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It was the Greeks who brought the original vineyard in Italy Fiano, the Vitis quotes: the first vines were planted in Lapio a location ‘which took its name from the town where he still produces the Fiano. In turn, the name Vitis quotes or Apine comes from the characteristic of this grape from its sweet fragrance to attract swarms of bees in the vineyards. I derive from Apine ‘Apiana and this Afiana and Fiano. It was once a sweet wine, slightly sparkling today Fiano di Avellino DOCG is a dry white wine, intense, structured and elegant, suitable for aging. The land affected by the DOC found in 26 communes of the province of Avellino: Irpinia offers a mild climate in summer but cold in winter, warm days and cool nights, and fertile loamy soil.

Falerio dei Colli ascolani

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Piceno province in viticulture dates back to ancient times: according to some scholars it was before the Roman conquest. In the middle of the streets for Asculum and Firmum was precisely located Faleria Augusta, opulent city, the heart of the production of excellent grapes, tax all’annona Rome for wine, grain, oil. Falerio is called a cross between Bianchello Verdicchio and obviously in terms of organoleptic qualities. The specification gives the Trebbiano (significantly) the strength of this wine, calling other important grape varieties (Pecorino, Passerina, Malvasia Toscana, Verdicchio, Pinot Blanc) to compete for a smaller share. The production area is included in the hilly territory of the province of Ascoli, with the exception of high-end hill, mountain and valley. This area touches the province of Macerata to reach the sea.

Dolcetto del Monferrato

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Throughout the administrative territory of several municipalities in the province of Asti and Alessandria produce different types of wine together under the single designation of origin Monferrato. This name, with no further additional specification and is reserved for wines: Red and White, made from grapes from vineyards consist of one or more grape varieties of similar color, non-aromatic recommended or authorized for the province of Asti and Alessandria. It ‘can also produce wines under the name Monferrato followed by one of the following specifications: Ciaret or Chiaretto, Dolcetto, Cortese Freisa and Casale. The land area that includes the whole province of the province of Asti and Alessandria, commonly known as Monferrato, Piedmont is the heart of wine for the maximum concentration in Italian and European vines and wines. This part of Piedmont, known for leading names such as Asti, Barbera, Dolcetto, Moscato and Grignolino, has assumed such an important role in the panorama of the wines of quality to merit a full designation of origin. The approximately 40 thousand hectares of vineyards, all the hills and at an altitude varying between 200 and 500 meters affecting an area covering less than 200 small villages.

Dolcetto d’Ovada

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From time immemorial the cultivation of the vine, and in particular red grape variety Dolcetto Ovada The hills are an area very suitable for wine production. The characteristics of the soils, climate and exposure, combined with the professionalism of the producers, allow wine production at the highest level. Dolcetto d’Ovada, a red wine-tasting soft and harmonious. Dolcetto d’Ovada is a wine red color tending to garnet with aging. Winy perfume, the taste is dry, soft and harmonious, pleasant or bitter almond. The minimum alcohol content is 11.5%. Despite having characteristics suitable for aging, in particular the `Superior ‘, Dolcetto d’Ovada lends itself to be tasted young, so you appreciate the most of the characteristics of adaptability to various dishes and pleasant to drink. It is a wine with all meals that are easily combined with roasted red and white meat, sausage, ravioli, noodles, pasta and risotto with meat sauce of mushrooms, polenta, mushroom dishes, fresh cheeses and mildly seasoned. The village of Ovada, developed around a guard post located in proximity of the river Orba, from the second century AD the epicenter of the production area of one of the most famous Dolcetti Piedmont. The area, rich in forests, was chosen by the Lombards as a place for hunting and during their rule that the wine began to spread. Starting in 1300, historical documents testify logging in the hills around Ovada operated in favor of chestnut trees, the main source of livelihood for the population, and vineyards. The wine product becomes one of the most important goods traded with Genoa and Milan. The Statutes of Carpeneto, dating back to 1458, punish crimes such as cutting of a vine, the theft of the props and even the extirpation of ferns, which were to protect the logs from the summer heat, and the free movement of dogs in the vineyard, that could harm the plants. Since 1700 the Wine of Ovada began to circulate outside the borders of Piedmont and it was much higher than the production needs to push local producers during the past centuries, to seek new ways to market it . Given the geographical isolation of Ovada and road transport of wines, in particular to Liguria, was done in those days by mule, the only way to overcome the Apennines, between the hordes of bandits ready to attack the caravans in the dense bush and a thousand other dangers. The production of 60 thousand barrels a year, marketed in Ovada met in the nineteenth century, pushed the opening of more roads easier.

Dolcetto d’Alba

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In Langa, the most common variety is certainly the Dolcetto, cultivated since time immemorial on the ridges of hills torn with effort by man through centuries of dedication. The resulting wine has different shades depending on the terrain and altitude of cultivation. Is rightly considered the wine of friendship to drink full glasses and heart in his hand. But before the wine grapes, very balanced taste, with tradition, a time to come to the hill in mid-September for real grape cure, a therapy recommended for the faint of stomach! The font is simple and rustic with ruby red more or less intense according to the type of soils, deep violet, very marked, the flavor Evin and fragrant with inviting aromas of fruit in which is acknowledged by cherry and plum, the taste ¨decisamente dry, dry, low acidity and bitterness delicate and inviting. This early wine, low acidity, rich aromas of fruit and liquorice, made exclusively from grapes from the vine that is in most cultivated in the territory of the Langhe, including the ability to settle in to land with different characteristics . In the last century the Dolcetto was the predominant grape in the area around Alba, given its resistance to cold that they can be grown on the hills high pi. Now grown on marl white on the right side of the river Tanaro up to 650 meters above sea level, in about thirty towns in the province of Cuneo around Alba characterized by soils of natural clay-calcareous or calcareous-siliceous. Although the cultivation of grapes does not require special attention in the vineyard, vinified good not easy because of its low acidity and tannins important. Usually vinified with short fermentations, to tame the tannins, without affecting the color that keeps its beautiful intensity. Not a sweet wine, as the name would suggest, but a red dry, low acidity, soft and pleasantly bitter.

Controguerra

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Controguerra red is made from at least 60% of grapes of Montepulciano d’Abruzzo, with minimum 15% Merlot grapes and / or Cabernet Sauvignon and other red grapes allowed. It ‘a wine of intense ruby red color, dry taste, slightly tannic, distinctive, with a minimum alcohol content of 12%. Controguerra DOC wine is made from white grapes Trebbiano Toscano (minimum 60%), Passerina (minimum 15%) and other white grapes permitted. E ‘a wine of straw yellow color, smell fruity, dry, with a slight bitter taste, alcohol content minimum 12%. Moreover, they share the same DOC: the sparkling wine made from Trebbiano grapes (min. 60%), Chardonnay, Verdicchio, Pecorino, alone or together, up to 30%; Novello, Passito white, Passito Red, and all those with mention of the grape (Merlot, Cabernet, and Pinot Noir Ciliegiolo).

Contessa Entellina

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The Contessa Entellina Doc takes its name from the town of Contessa Entellina which is also the exclusive area of production of the Doc on this territory is the city of Entella (Anthilia) that, with Erice and Segesta was founded between the VI and V century BC by the Elimi, an ancient people whose origins are still shrouded in mystery. Of course it is instead the link between this civilization and the art of wine making, as documented by numerous witnesses including coins reproducing grapes and Latin sources that attest to wine production is very popular in antiquity. This doc is produced in its white, red, rosè, Ansonica, Cabernet Sauvignon, Chardonnay, Grecanico, Merlot, Pinot Noir, Sauvignon, Reserve Red, Late Harvest.

Colline Lucchesi

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The wines of the Colline Lucchesi and Montecarlo have a tradition that on the basis of accurate historical records, we can link back to Roman times and Middle Ages. It seems that even before the Romans, the hills of Lucca had been cultivated by the Etruscans, who lived in Lucca and then by the Ligurian, who knew well the art of viticulture. However, it is most certain that the arrival of Roman agriculture was already advanced. For the development of viticulture was also great the influence exerted by religious orders, beginning with Benedictine (a monastery there in 1200 in S. Martino in Colle) to the rich diocese of Lucca with the work of a bishop farmer , Bedagio Anselm, who became pope under the name of Alexander II. In particular, the ancient name of the territory and the town of Montecarlo originates purely wine. According to scholars, in fact, its Latin name was Vivinaria or Vivinaia, deriving from that old way Vinaria, crossing to Roman times across the hill of Monte Carlo from east to west, which joined the Via Cassia in the Buggiano Via Romea at Altoona. Municipalities in the age of the wine industry was already flourishing. Tell the stories in the year 1334 were taken to nearby districts far from Lucca 168,300 barrels of wine. Following the production of the Colline Lucchesi and Montecarlo was so important, you start a business through the Lake Bientina to Pisa and Florence from the fourteenth century. The reputation and the excellence of these wines did not fail to intoxicate famous people. In 1408 Pope Gregory XII was to be kidnapped by the tasty local wine. The Holy Father not only ordered him sent to Rome, but returned in person to taste it in Monaco. Even after the passage of Monaco from the domain of Lucca in the Signoria during the Florentine Medici, grape cultivation continues to be celebrated for her for her special kindness.

Colli Maceratesi

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It is a wine to drink young life within the first knot. Some clonal selections and some more favorable environments can produce a wine with characteristics of more drinkable. Red Wine Colli Maceratesi is pleasant, dry, well balanced and should be consumed within the first year of life, except for the type of reserves that can last up to 2-3 years. The DOC Colli Maceratesi Blanc is best drunk young to enjoy fresh, lively and fragrance: usually after the first year in the bottle loses its characteristic delicate bouquet. The taste is dry with light fresh fruity aromas, in areas where sun exposure is the most lasting memories of citrus flavor. The White Hills Maceratesi aims to enhance the flavor of raw bivalve mollusks tend to sweet and low-fat, rice with white sauces and soups made from shellfish, crustaceans, fish, vegetables and other delicate components. It goes well with white meat of poultry processing food and cooking in court read. Mulled wine, but not overly challenging, the hills Maceratesi red lends itself to a variety of combinations, from meats to pizza with cheese, vincisgrassi from the white meat dishes like rabbit in pork or chicken in casserole. The DOC Colli Maceratesi has been recognized and approved in 1975. We are in an area with strong wine almost entirely due to the hilly and good exposure to the climate of the vineyards. The Hills Maceratesi best known is the white. To produce the DOC Colli Maceratesi White is used for most of the grape Maceratino, one of the oldest in the Marche.

Colli di Scandiano e di Canossa

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The Colli di Scandiano e di Canossa wines are currently enjoying a gratifying success on the market. This increasing appreciation is based on the flavour and bouquet characteristics of these wines, which are an ideal accompaniment to the new dishes of nouvelle cuisine as well as those of traditional and typical cuisine. The dry white wines, sparkling and Spumanti, are excellent as aperitifs, and the sparkling types perfectly accompany light meals with a more delicate preparation.The sparkling and Spumante versions of the white wines, semi-sweet or sweet, are excellent as dessert wines, having a particular affinity with traditional Italian cakes and biscuits. The dry red wines are excellent as well, happily accompanying first and second courses and cheeses with a more decisive flavour and structure. The semi-sweet and sweet reds are an excellent accompaniment to pastries and strawberries. Colli di Scandiano e di Canossa wines are pure and characteristic, just like their land of origin. The wines with the Colli di Scandiano e di Canossa denomination have a glorious centuries-long tradition. It is almost impossible, however, to trace the exact history of these wines due to the lack of data, cross-references and documents. Nonetheless, the great prestige of these wines in past centuries is well known. Just to give a few examples: In the 15th century, the Grand Duchess of Tuscany, wife of Francesco I of the Medici family, noted in a travel diary: The good wine of Scandiano, fresh and sparkling.. A few centuries later, in the 1800s, Venturi carried out a systematic analysis of the production techniques, the quantity of wine produced, and its placement on the market, and stated that most of the production was destined for foreign countries. He also offered his own evaluation of these wines: In fragrance, in spirit and flavour, they surpass many other wines made from Rimini to Piacenza, so that foreigners purchase them with pleasure.

Colli di Luni

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The wine produced in the plain of Luni already in the sixth century BC Phocaeans of the people who founded many cities on the coast to France, testifies to the ancient wine-making heritage of this area. Colli di Luni Vermentino has the sight of pale yellow, more or less intense, clear, with golden hues and good texture. The nose offers very pronounced feeling of ripe tropical fruits with slight hints of Mediterranean and elegant floral notes of acacia. The mouth is dry and hot, with nice soft tones in evidence, however, mitigated the final, long and persistent, a good supply tasty. Its average alcohol settles around 12.5%. For its organoleptic characteristics is a wine that matches well with typical local cuisine: in addition to the most varied recipes based on fresh fish and seafood, accompanied with excellent results trofie dishes like pesto, the noodles and fish with saffron and again, muscles marinara, vegetable pies, soft cheeses. Serving the Colli di Luni Vermentino at a temperature of 12 ° C in medium size glasses with stems, if they fail to highlight the peculiar organoleptic aspects. The bottles are stored horizontally on the lower shelves of the store, to between l0 ° and 14 ° C.

Montello and Colli Asolani

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The name Montello e Colli Asolani is reserved for wines made from grapes from vineyards consisting of at least 85% from the corresponding grape varieties: Prosecco, Chardonnay, Pinot Blanc, Pinot Grigio, Merlot, Cabernet, Cabernet Franc and Cabernet Sauvignon. The grapes must be produced in the area that comprises the whole of the town of Monfumo and the municipalities of: Asolo, Caerano S. Mark Castelcucco, Cavaso del Tomba, Cornuda, Crocetta del Montello, Source, Giavera of Montello, Maser, Montebelluna, Nervesa della Battaglia, Possagno del Grappa, S. Zeno Ezzelini and Volpago of Montello. The maximum harvest allowed for the production of wines with denomination of origin Montello e Colli Asolani shall not exceed the per hectare crop specialist at 120 pounds for the Red, Prosecco, Merlot, Chardonnay and Pinot Blanc, 110 tons per Pinot Grigio and 100 tons for the Cabernet Franc and Sauvignon. The maximum yield of wine should not be more than 70%. The grapes must ensure the wines Montello e Colli Asolani a natural minimum total alcohol content of 9.50 degrees for Prosecco, for Red, Merlot, Chardonnay, Pinot Blanc and Pinot Grigio 10 degrees and 10.50 degrees for the Cabernet Franc and Cabernet Sauvignon. Here are source of cloth as red wines Cabernet, the noble wine made even more important to aging. E ‘tannic and intense, very pleasant and characteristic. Of a wide body and balanced tannins and harmonious. Slightly herbaceous when young and served at a temperature of 18 ° C. is suitable for special occasions. Merlot is an excellent young wine of the right consistency, intense and characteristic. Become a great wine with age. The Prosecco is sold in two versions: Still and sparkling. Straw color is characterized by the aroma of fruit. He has a dry taste, harmonious and lively. Served chilled it is suitable for any occasion. In addition to these, the newcomers Pinot and Chardonnay, wines of excellent quality, especially important in the quiet version.

Cisterna d’Asti

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Cisterna d’Asti is a small town in the heart of a flourishing farming region known for its enological vocation. An ancient legend narrates that during a battle, Frederick Barbarossa was astonished to see the myriad of vines covering the hills at the foot of the Cisterna fortress turn into lances and spades. But before withdrawing his army, Barbarossa decided to quench his thirst at a spring that has since been called after him. The legend survives in a beautiful fresco in the tiny church of San Gervasio and constitutes the most ancient account of this area’s winegrowing traditions. In more recent times, writers sang praises for the Bonarda vine, today known as Croatina, that together with the region‚is highly calcareous, sandy-clayey soil contribute to this wine‚is distinct qualities. Cisterna d’Asti has a bright, intense ruby red color, a decidedly fruity aroma with touches of prunes and berries, and an extremely pleasing full-bodied, yet soft, flavor

Casorzo

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The name Malvasia seems to derive from the Greek town of Morea, the current Peloponnese Monembasia (or Monemvasia or Monovaxia), whose literal meaning harbor a single entry for the location of his attack on ships. The name, then degenerated into Malvasia Malvasia was then Italianized. Probably imported at the time of the Crusades by one of the Marquesas Mnferrato and then entrusted to the monks of the place, Malvasia Nera grape centuries of Monferrato and Casorzo one of the largest producing areas, so as to have given its name to Doc

Capalbio

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The production includes some of the communes of Magliano in Toscana, Orbetello, tips and Capalbio. Sangiovese, with at least 50%, is the main grape used to produce the Capalbio Red Rose, for the remaining 50% can compete red grapes allowed and recommended to the Province of Grosseto. Trebbiano Toscano at least 50% is the grape for the production of Capalbio Blanc and Vin Santo, the remaining 50% may contribute white grapes allowed and recommended in the province of Grosseto. With the presence of least 85% of the vine can produce Capalbio Vermentino, Capalbio Sangiovese, Capalbio Cabernet Sauvignon. With the aging of at least two years of which at least six months in wooden barrels can take the kind of Capalbio Red Reserve.

Cannonau di Sardegna

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Cannonau is the most popular red grape in Sardinia: it is present within the region with a rate of 24%, but reaches 62% in the province of Nuoro. Precisely for this reason the wine is the namesake Sardinian wine better known and can be considered truly as Vitagliano says, the wine of Sardinia. And as such has enjoyed wide literature ranging from quotes that put the Twins Canonao among the sweet wines, La Marmora speaking of vigor wines of Ogliastra, ending with the Pitcher of the ode written by Gabriele Oliena D’Annunzio. Cannonau is safe from a variety of Spanish, which is treated as Canonazo Sevillian Granaxa the Aragonese and French Grenache. Sardinia is present in about 14,000 hectares and is also known by various synonyms and voices in dialect: Missing the Ark calls Canonadu Redagliadu nieddu and the Darling speaks of Retagliadu nieddu as the Cettolini out for the Canonau synonym Sassari Ritagliaddu nieddu and the Gallura Cannonatu. Moris defines the Vitis praestans. Cannonau is used to obtain the wines DOC Cannonau of Sardinia in its various types and sub-denominations: Oliena or Pitcher of Oliena Jerzu and Capo Ferrato, but also results in many grapes for red wines with geographical indication or fantasy or DOC Mandrolisai.

Campi Flegrei

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The denomination characterized by vineyards planted on land that stem from constant volcanic eruptions. The particular characteristics of these soils give the grapes and wine flavors and aromas of all originals. It ‘a wine of great tradition and being connected territorially based varietal old Falerno Gaura are talking about the classics, while Pliny the Elder gave him an honorable mention in the Natural History and was also served at the Aragonese court.

Campidano di Terralba

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Campidano di Terralba is a wine of great charm, dyed ruby, which comes from vines tenaciously thriving despite the lack of water in the area of the province of Medio Campidano. It‚is a red Sardinian wine, also called Terralba Doc, of ancient lineage, the wine footprints left by Phoenicians, Carthaginians, Romans and Spaniards, produced in low-lying country. In the insular atmosphere with little rain, the grapes Bovale, plus those of the vines Pascale di Cagliari, Greco nero and Monica up to a maximum of 20%, give the Campidano Terralba. Its taste can only start from ruby red more or less subtle, depending on the blend selected, while the scent is vinous and intense, the palate invaded dry taste, fruity, full and distinctive. The minimum alcohol content of Campidano di Terralba is 11, 5° and it should be consumed within a proper time of aging ranging from twelve to thirty-six months.

Coste della Sesia

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Coste della Sesia is produced in the hills overlooking the river Sesia, in the territory of several municipalities in the province of Vercelli and Biella. The name Coste della Sesia without specification of variety is reserved for red and rosè wines made from grapes from vineyards compounds in business for at least 50% of one of the following varieties, Nebbiolo, Bonarda, Vespolina, Croatina and Barbera wine obtained with 100% white grape Erbaluce. Coste della Sesia followed by a variety of specifications listed below is reserved for wines made from grapes from vineyards consist of the corresponding varieties for at least 85%: Coste della Sesia Nebbiolo or Spanna, Coste della Sesia Vespolina, Coste della Sesia rare or Grape Bonarda, Coste della Sesia Croatina. Due to the Coste della Sesia Rosso is preferable to a temperature of 16-18 °, with matching table in grilled meats and savory, while the Rose, 18-21 °, paired with grilled seafood, omelets, soups and shellfish for White, served at 10-12 degrees, combine eels, frogs and soft cheeses; the Sesia Nebbiolo, served at 10-12 degrees, pull hard cheeses and savory meats, the Bonarda, 18-21 ° , combine seasoned cheeses, omelettes, risotto with meat, tasty sausages, for Vespolina served at 18-20 degrees, pull over omelets, light soups, soups and meats.

Canavese

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The Canavese is produced in several municipalities in the province of Turin and in some municipalities in the province of Vercelli and Biella. Canavese DOC covers the following types: White, Red, Rose, Barbera and Nebbiolo. The Canavese Barbera has enjoyed with red meats, cold cuts and cheeses, while Nebbiolo is very good with the game and hard cheeses, both served in glasses at 12-14 ° oblong young red wines. White is served with first courses of fish at 9-11 ° in glass flared for young white wines, red wines paired with grilled red meat, stews and meats, served in glasses at 12-14 ° for young red wines; Finally, the Rosato paired with pasta dishes, like vegetable soups, pasta and beans, cheese vaccines not too seasoned and served at 10-12° in large glasses and open. Reds combined with traditional dishes, especially seconds of Piedmontese cuisine, white and rose wine served as an aperitif or with seafood dishes.

Castel san Lorenzo

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A succession of hills, sometimes steep, sometimes gently sloping down towards the river, a row of vines, low, tidy, well exposed: this shows the valley of the Heat, where the mild climate, terrain, culture rural, historic traditions contribute, together with base yields per hectare, the production of quality wines. The production area covers eight municipalities, all in the province of Salerno. The public winery Val Calore has always vinified the grapes from the area, using techniques and winemaking facilities to excellent for the production of fine wines. Barbera, imported here for many decades, is aged in oak, acquiring structure and personality. Completely original is fetched, sweet wine made from muscat grape clones premises.

Colli d’Imola

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It is a wine of deep ruby red, tending towards violet aroma and pleasant taste full, dry and sparkling harmonic type, while in detention type is more delicate. The minimum alcohol level is 11.5% and should be served at a temperature of 18° C. Matches in the kitchen: Barbera is a wine perfect with cold meats, pasta, mixed grills, wet red meat. In the kitchen of Castel San Pietro is the traditional pairing of mutton with Barbera that in type approaches to the sparkling well fried cutlets.

Colli Piacentini

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The province of Piacenza and ‘always been an area of great wine production and in fact this Doc offers a rich variety of wines including: Gutturnio (including sparkling), Gutturnio classic Gutturnio Upper Gutturnio Reserve, Monterosso Val d’Arda (including sparkling and sparkling), Trebbianino Trebbia Valley (including sparkling), Valnure (including sparkling), Vin Santo di Vignoleno, Novello, Pinot Spumante, Vin Santo, Barbera (including sparkling), Bonarda (including sparkling), Cabernet Sauvignon, Chardonnay (including sparkling), Malvasia (including sparkling), Malvasia Passito, Ortrugo (including sparkling), Pinot Grigio (including sparkling), Pinot Noir (including sparkling), Sauvignon (also sparkling). Colli Piacentini Gutturnio Upper tasting accompanied by preparations of red meats, salami, Parmigiano Reggiano, Grana Padano, but also pasta with egg, derived from Barbera grapes for 55% – 70% and Croatina. The color and ‘intense ruby red, smell slightly vinous, dry, comfortable, refined, full bodied with an alcohol content not less than 12 degrees. The Valnure usually consumed with ham, salted pork, pasta with egg and Parmigiano Reggiano, and ‘made from aromatic grapes Malvasia di Candia 20% – 50%, Trebbiano Romagnolo for 20% – 65% and other grapes white grape of the area. Its color is yellow, has a distinctive, pleasant aroma, flavor, dry or sweet or sweet, pleasant, quiet or lively, with a minimum grade of 11 degrees. Vin Santo and ‘a wine to end a meal, usually associated with traditional sweets and long ripening cheeses, results from the Malvasia di Candia aromatic Ortrugo, Sauvignon, Marsanne and Trebbiano Romagnolo for 80% but can be added to grapes from white grape varieties approved by the province of Piacenza. It has a pale golden yellow color, smell is intense, spicy characteristic and ethereal flavor, dry or sweet, soft, balanced, intense and aromatic with a minimum alcohol content of not less than 16°.

Colli Tortonesi

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Wine Colli Tortonesi occurs in about thirty towns of Tortona in the province of Alessandria. This D.O.C. are produced following categories: Barbera (Barbera higher) Dolcetto, Cortese (sparkling) White, Red and claret. Types Rosso Dolcetto and can use the label marked Novello whether products under existing regulations for these wines. Due to the Hills Tortonesi Barbera is the recommended serving temperature of 16-18°, with coupling to mixed grill, medium-aged cheeses, pasta, cured meats, while the Hills Tortonesi Dolcetto, served at 18-20°, with meat white, light soups, savory meats.

Collina Torinese

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Designation of origin of the most recent of the Piedmont Region, is produced in some of the municipalities in the province of Turin, in the following categories: Collina Torinese red, Collina Torinese Barbera, Collina Torinese Bonaria, Collina Torinese Malvasia, Collina Torinese Pelaverga or Cari. Due to the Red is, including the possibility of using a label indicating Novello in accordance with existing regulations for the bride. These wines can be served at all meals be adjusted to dishes of cold cuts in general: salami, sausage and ham – local cheeses such as Bra, Raschera, Grana Padano, Toma Piemontese – must be consumed within 2 years after harvest at 16-18 ° in elongated glasses. The Red and Bonarda can be matched with bath caoda and tripe, Barbera with agnolotti. Instead, Malvasia and Pelaverga dessert wines, matching even the freshest cheeses: Robiola and goats fresh frock with risotto, asparagus and thistles. Collina Torinese wines should be served at 13-14° in the glass medium capacity flared.

Colline Novaresi

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The wine is produced in the Hills Novaresi hillside vineyards located in the territory of several municipalities in the province of Novara. The name Hills Novaresi without specification of grape is reserved for the red wine made from grapes from vineyards compounds in a business, from Nebbiolo grapes for at least 30% Rara up to a maximum of 40%, and Croatina Vespolina, units or disjoint, up to a maximum of 30%, and, with the specific white, white wine made with 100% Erbaluce. Colin Novaresi followed by a variety of specifications listed below is reserved for wines made from grapes from vineyards established by the corresponding vines at least 85%: Colline Novaresi Nebbiolo or Spanna, Colline Novarese Uva rare or Bonaria, Colline Novaresi Vespolina, Colline Novaresi Croatina, Colline Novaresi Barbera. Excellent with appetizers, meats, soups, vegetables and red meat

Piemonte

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Throughout the administrative territory of several municipalities in the province of Asti, Alessandria and Cuneo produce different types of wine together under the single designation of origin Piedmont. The product specification includes the specification of the grape on the label for Albarossa, Barbera, Bonarda, Grignolino, Brachetto, Cortese, Chardonnay and Moscato. It also provides for sparkling display in label Pinot Bianco, Pinot Grigio, Pinot Noir. The Piedmont Barbera, served at 18-20°, can be matched with soft cheeses, polenta, sausage, while the type Bonarda always served at 18-20°, can be compared to medium-aged cheeses, for more than 18 Brachetto 20°, paired with desserts in general; Cortese, 18-20°, side by side with onions, soft cheese, rice salad; Grignolino, 18-20 °, paired with white meats and medium aged cheeses, cured meats, and Finally, Piedmont Moscato Passito, served at 18-20°, combined with macaroons.

Pinerolese

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This denomination is produced in the territories of several municipalities in the province of Turin, including Pinerolo, and in those of Bagnolo and Barge in the province of Cuneo. Without specifying the name given to the grape is red or rosè wine made from grapes coming from vineyards across the enterprise with the following composition Ampelographic: Barbera, Bonarda, Nebbiolo, Bold alone or in combination at least 50%. May contribute to their production other non-aromatic red grapes, recommended and approved for the provinces of Turin and Cuneo up to a maximum of 50%. Pinerolo followed by the specification of the vine is reserved for wines: Barbera, Bonarda, Freisa, Dolcetto, Doux d’Henry and Ramie. The latter can be produced only from grapes grown in vineyards located in the town of Pomaretto and Perosa Argentina. For all types of Pinerolo, from red to the following is recommended tempertatura service of 18-20 °; for Red, the following are possible combinations: a medium-aged cheeses and sausages, while, Rosato, approach cheeses soft, fried vegetables, soup, the Pinerolese Barbera, match white meats, rice dishes with meat and sausages, Pinerolese Bonarda, matching medium-aged cheeses, omelets and sausages, to Pinerolese Freisa and Dolcetto, matching white meat, vegetables and soups salami; Pinerolese Doux d’Henry to approach crustaceans, and shellfish soup; Pinerolese Ramie, coupled with omelettes with ham and cheese, savory meats, eggs and soups.

Sannio

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The production area comprises the whole know, the ancient land of the Samnites, a people laden with history and tradition. It ‘a hilly area in the heart of Campania, which has always intended for the cultivation of the vine land more suited and better exposed. The soil and climatic conditions are ideal for the perfect ripening of the grapes. Pliny, Columella, Cato and Horace in their writings, they told of the excellent wines produced in the Sannio, much appreciated, certain and slightly smoky flavor, others for the smell of resin understood. Even today the true reservoir of wine from Campania is the Sannio: only here you can drive on roads surrounded by miles and miles through the vineyards that represent a core activity of the territory. The ability of growers Sunni ensures the production of quality grapes, carefully trasformaste in many companies, technologically advanced. Important is the presence of three Wine who had the ability to focus on quality production of high value to arrive, while maintaining excellent value for money. To guarantee the quality of the wines, the product specification includes only areas vocate, excluding the vineyards on the valley floor wet and not well exposed, and prohibits any forcing.

Colli di Parma

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The idea of cultivating vineyards in the Parma Province (‚iËBacco loves hills, and his hills remain his temple and his religion‚i¦‚i) was developed at the beginning of the ‚iË900s; until then in the Parma countryside there were sporadic rows of vines (Lambrusco, Barbera, Croatina‚i¦), interspersed among the mulberry trees, left room to the subsidized growers‚i¦it was an antique wine, perfectly ‚ipeasant‚i, used to quench thirst and flavor dishes ‚i soups included). A more modern vineyard cultivation developed above all in favored climate and geological textures: the Parma hill making up the Val d‚iEnza and Val Stirane. In 1978, reunited in a volunteer Consortium for the tutelage of the wines of Colli di Parma, the wine growers give life to a further product qualification, which soon achieved the merited DOC: the Colli di Parma wines are born. Out front is the very famous Malvasia (bearing the name of Malvasia di Candia vineyard), then the Sauvignon (also with the Champenoise method) and, in the end, the Red Colli di Parma (from Barbera and Bonaria grapes) seals a high-lineage triptych. The Consortium, in its specifications, prescribes the maximum yield per hectare and all the different production disciplines, which, protecting consumers‚i rights, ensure the highest product quality.

Terre di Franciacorta

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It is produced primarily with Cabernet Franc and Cabernet Sauvignon; minimally Barbera, Nebbiolo and Merlot. The main features are the bright red color with violet hues, herbaceous and fruity flavor. Medium-bodied, has a minimum alcohol content of at least 11 degrees. Terre di Franciacorta red bearing the label identifies the name of the vineyard and aged for a superior product over time, is produced only in selected vineyards and in particular vintages. Garnet in color, velvety and intense, with a minimum grade of 12 degrees, aged in wood and aged for at least 24 months. Find your perfect match with red meat dishes and a great land of Franciacorta beef in oil.

Langhe

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In the hilly vineyards in the sunny land in a vast area of the province of Cuneo, including the administrative territory of 94 municipalities well, they produce different types of wine together under the single designation of origin Langhe. That name without other additional specification is reserved for wines: Red and White. The name Langhe followed by the specification Nebbiolo, Dolcetto, Freisa, Arneis, Favorita and Chardonnay is reserved for wines made from grapes from vineyards made exclusively from the corresponding varieties. Langhe Nebbiolo can be served at 18-20 °, paired with white meats and medium aged cheeses and hard cheese, soups and light meats, while for the Langhe Arneis is the recommended serving temperature at 18-20 °, in combination with soft cheese, language, rice salad, the favorite, served at 16 °, combine seafood appetizers, soft cheeses, light soups, fish, zucchini, for the Chardonnay, served at 18-20 °, pull over light hors d’oeuvres, soft cheese, minestrone.

Contea di Sclafani

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The County Sclafani doc is named after the town of Sclafani Bagni is also hub of the area of production of the Doc, which stretches into the provinces of Agrigento, Caltanissetta and Palermo. Different types of grapes used that give rise to white, red and rosè: Ansonica, catarratto, Chardonnay, grecanico, cricket, pinot blanc, sauvignon nerello mascalese, Cabernet Sauvignon, Merlot, Nero d’Avola, Perricone, pinot noir, sangiovese , syrah.

Costa dell’Argentario

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Ansonica Argentario Coast is a DOC wine production has been allowed in the province of Grosseto. The wine is made from a vine native to this area of Monte Argentario and the Isola del Giglio where it takes this name. The same variety is also the island of Elba, in some areas of Sardinia and Sicily, where it is called Inzolia: in these three areas, the wine produced takes on other names. The Ansonica demands for proper maturation specific microclimatic characteristics, with intense sunshine, high temperatures and rainfall no or very little, especially during the vegetative phase. The municipalities where it is provided for regulating the production dell’Ansonica DOC Argentario Coast are those of Manciano, Orbetello, Monte Argentario, Capalbio and Giglio.

Taburno

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This quality wine is produced in the territories of 13 municipal districts at the foot of Mount Taburno, in Campania, dotted with vineyards and olive groves. Taburno is the fruit of favorable climatic conditions and the know-how and experience of the area’s skilled winegrowers, who are the best allies of the local grape varieties, especially Aglianico and Falanghina. Until a few decades ago, it was hard to find traces of the glorious past of the local wines here. The local winegrowers’ cooperative should be given full credit for having wisely brought together its 400 members in an operation aimed at reviving the great tradition of winemaking in this area through the careful selection of the grapes: the first step in obtaining wines of great quality and distinction.A growing number of individual producers is involved today in this true renaissance of Taburno wines, as well as in the experimentations with new production techniques.

Taurasi

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The Taurasi is produced in an area of great winemaking tradition, which includes 17 municipalities Irpinia. It ‘a DOCG wine an intense ruby red color tending to garnet, suited for long aging, during which develops aromas and flavors of great intensity and complex. Listed as one of the finest wines of Italy, is made from the Aglianico (you can use other non-aromatic red grapes up to a maximum of 15%), and aged three years in oak barrels as Taurasi . This excellent wine product obtained is the result of a perfect blend of special ingredients: land, climate and the grapes from the vineyards located on the beautiful, lush hills Irpinia, RA 400 and 700 meters.The high quality of wine production and its diversification makes it difficult to choose between the many wineries in the territory where, by booking in advance, you can often visit the places of production but also taste the wine accompanied by tasting of specialty typical local dishes. Besides enjoying the Taurasi DOCG, can be conquered by the other great wines of the area, a brandy and other liquors Taurasi local specialties like limoncello or Nocino.

Inzolia or Ansonica

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Inzolia (Ansonica) ancient grape of Sicily, was the backbone of the island’s wineries, before that Sicily itself as the chosen land of the great red grape indigenous and international grapes. This beautiful grape, cultivated in Sicily has always been spread over centuries in Sardinia, the island of Elba and Giglio to the merits of Greek merchants. Stems from a robust vine, resistant to drought, to give a shoot apex medium, greenish yellow, almost hairless leaves with apical, yellow with bronzed shades. The leaf is medium-large, pentagonal, five, with a strip of green bottle clear, smooth, slightly wavy, glabrous. The cluster is semispargolo, pyramidal, winged, the berries are a good size, ellipsoidal golden yellow, and heavily exposed to the sun becomes amber, the skin is thick, waxy, pulp is deliciously crunchy. Inzolia deliver best with warm climates and ventilated, it oxidizes easily, gives vinified wines of body and long aging, but today the trend is coupled with non-native grapes, such as Chardonnay, along with local grapes such as Catarratto, Grillo, and Grecanico Damaschino to create wines of marked international taste, but in the meantime express a strong Sicilian.

Colli Bolognesi

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The production area of the Colli Bolognesi includes only common in the hills of the province, located in an altitude range between 50 meters. Bologna right up to 450 meters. Monte San Pietro. Each year it produces an average of 18,000 hectoliters of wine under the name Colli Bolognesi, approximately 2.5 million bottles. The vinification, bottling and aging must be made in the area of origin. Since 1997 the Ministry of Agriculture and Forestry (MiPAF) granted to be divided into seven microzones typical of the quality of the DOC: Riosto Hills, Hills Marconi, Zola Predosa, Monte San Pietro, Colline di Oliveto, Lands Montebudello, Serravalle. These microzones identify productive areas characterized by the presence of common environmental factors (altitude range, the position and structure of soils, climate) that contribute to wines with particular characteristics (flavor, color, smell). Purchasing a wine label will be visible Colli Bolognesi the words of one of the seven microzones source. The area of the Colli Bolognesi is characterized primarily by autochthonous Pignoletto, which alone represents 30% of the total area planted with 400 hectares of vineyards throughout 1300 on the DOC. The DOC Colli Bolognesi covers six white wines: Sauvignon Blanc, Pinot Blanc, Riesling Italico, Chardonnay and Pignoletto, and three red wines: Barbera, Merlot and Cabernet Sauvignon.

Vespaiola

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For those who know this area of the Vicentino Vespaiola is the main vine, much appreciated and pampered with pride from winemakers and vintners Breganzese. Grapevine ancient and mysterious, so that has not yet managed to give some source, including through in-depth studies. The distinctive name is linked exclusively to the wasps, particularly fond of her delicious juice when the grapes come close to full maturity. It must be remembered that before Rovasenda (1877) and then the Marzotto (1925) emphasize the presence of other varieties such as Vespolina of Piedmont, the very rare Vespera of the Alexandrian and the hornet’s nest of Siena (also known as Uva crackles or Cortona), whose name is mainly, even exclusively, wasps and always for the same reason (the greedy delicious juice), making it at all formed from the Vespaiola. The production area includes the towns of Breganze, Fara Vicentino, Molvena and part of the town of Bassano del Grappa, Lugo di Vicenza, Montecchio Precalcino, Pianezze, Salcedo, Sandhurst, and Sarcedo Zugliano, all in the province of Vicenza. The fall in the specification Vespaiola Doc Doc Vespaiolo Breganze with wines, excellent Torcolato raisin wine.

Vermentino

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This Malvasia sub-variety came to Italy from Spain, by way of Corsica, during the late 14th century. It most likely arrived in Liguria before spreading south to Sardinia. It is a problematic variety: when it is good it is refreshing and flavourful. The variety tends to show at its best when grown in seaside zones, where it makes wines intended for early drinking. The ideal Vermentino is pale gold with pea-green highlights. On the refreshing, mildly aromatic nose, one often finds notes of wild herbs, which a friend once described as ‚ia haunting touch of marijuana.‚i On the palate, there is a lightly saline element as well as very slight peachy tones. There is often a bracing lemon sorbet-like acidity on the bitter-sweet finish. The slightly grainy texture of Vermentino reminds me of that found in Chenin Blanc. Liguria: Ligurian viticulture is characterized by terraces carved from the cliffs that descend vertiginously toward the sea. Here, Vermentino is a component in a number of elegant and aromatic dry whites, including those from the Cinque Terre, Colli di Luni, Riviera Ligure di Ponente, Golfo del Tigullio and Colline di Levanto zones. It is also a component in Cinque Terre Schiacchetr¡. This wine is made from semi-dried grapes, has a minimum alcohol level of 17°, and must be aged for at least for one year before being released on the market. It varies from lightly to fully sweet in style. A fortified version is also produced. Sardinia: Vermentino arrived in Sardinia at the end of the 19th century, and seems to have found its ideal habitat in the Gallura zone on the northern part of the island. The granite-based soil found in this area gives local Vermentino a decidedly steely, attractively bitter note. The DOCG production zone includes the entire province of Sassari and part of the province of Nuoro. Vermentino di Gallura, an aromatic dry wine, is made from a minimum of 95% Vermentino and has a minimum alcohol level of 12°. With 13° alcohol, it can be labelled superiore. The Vermentino di Sardegna production zone includes the entire island. Within this denomination are dry, sweet and sparkling wines composed of at least 85% Vermentino. These wines usually have a minimum alcohol level of 12°. When they have a minimum alcohol level of 14°, they may be labelled superiore. The Alghero DOC makes a semi-sparkling Vermentino in both dry and sweet versions. Tuscany: In Tuscany, Vermentino is in the blends of a number of dry whites, including those of Bolgheri, Val di Cornai, Candia dei Colli Apuani, Montescudaio and Montergio di Massaa Marittima.

Verdicchio

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DNA testing has proved that Verdicchio, Trebbiano di Soave and Trebbiano di Lugana are one and the same. Under these last two names it is widespread throughout the Veneto, where it may be a component in the blends of Soave, Gambellara and Bianco di Custoza. It can also be a part of the blends of the Lombardy DOCs of Capriano del Collie Trebbiano, Colli Morenici Mantovani del Garda Bianco and Lugana. These wines are discussed in more detail in the Trebbiano chapter. In the Marche, the variety is known as Verdicchio, a name which is likely derived from the greenish (verde) highlights found in the wine. Verdicchio can attain 13% alcohol with ease, and, when yields are controlled and harvesting is carried out with care, wines made from the variety have good structure, high extract and a luscious strain of apricot-like fruit, which fills out the mineral/salty note that is its hallmark. Its malleable character – which is not unlike Chardonnay ‚i allows it to be used in a variety of styles: from dry sparklers, to fresh and zesty quaffing wines, to weightier (at times oaked) versions and even passito dessert wines. Not surprisingly it accounts for around two-thirds of the Marche‚is DOC production. Its two major vineyard areas surround the medieval town of Jesi and the hamlet of Matelica. The Esino River, which has its source in the Apennines, runs through the centres of these two towns on its way to the sea. In the distant past, this area was the basin of a lagoon, and its clay/sandy soil is extremely rich in minerals, particularly iron and magnesium. Some authorities say the variety was already established here by the 8th century BC. The vineyards of the Matelica zone lie south-west of Jesi, and are planted at higher elevations on the foothills of the Apennines. There is a distinct difference in the styles of the two zones. The wines of Jesi tend to have forward elder flower aromas and broader fruit tones. Verdicchio from the Matelica zone is more restrained and elegant, with a delicate but persistent note of apricot fruit. When the wine is made from grapes grown in mature vineyards, which have naturally restricted yields and a deep and complex root system, Verdicchio can develop an intensity of flavour and true ageing capacity. Zippy acidity. Apricot and elder flower notes on the nose and palate.

Trebbiano

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The name Trebbiano refers to a very large family of vines. The most important of these in terms of Italian winemaking are Trebbiano Toscano (which is found throughout Italy and is known in France as Ugni Blanc), Trebbiano di Soave (also known as Verdicchio), and Trebbiano Romagnolo. The name ‚iTrebbiano‚i may be derived from the Trebbia river, a tributary of the Po, or it could be connected to any of the scores of similarly named hamlets throughout Italy. In Roman times wines from villages with such names were called Trebulani. Trebbiano has endured a spotty reputation and has been wrongly accused of producing neutral wines. Its image problem is directly linked to over-production and lax vinification methods. As with many Italian varieties, when the vine is treated with respect and intelligent winemaking practices are employed, the resulting wines can be exceptionally attractive. The winemaking techniques that are changing the taste-profile of Trebbiano include de-stemming and de-seeding before pressing, maceration on the skins to allow for a more complete extraction of the grape‚is polyphenolic components and fermentation and/or maturation in wood. Trebbiano toscano: Trebbiano Toscano, along with its favourite partner Malvasia, is part of the blend used to produce most Vin Santos. It makes up 40-60% of Umbria‚is most well known white, Orvieto, and it is a major part of the blend for Lazio‚is Frascati and Est! Est!! Est!!!. It is part of practically all Tuscan and Umbrian DOC dry whites, and it plays a lesser role in those of Emilia-Romagna, Campania, Molise, Calabrai, Puglia, Venetia and Sardinia. In Abruzzo, this variety is used on its own or in conjunction with a variety known locally as Trebbiano d‚iAburzzo. This latter grape, is also known as Bombino Bianco. The production zone for the Trebbiano d‚iAbruzzo DOC denomination includes practically the whole of the region, and its wines are among the best of Italy‚is dry whites. They are well-structured, flavourful and have the potential for a certain amount of ageing. Trebbiano di Soave. Trebbiano di Soave is widespread throughout the Venetian provinces of Verona and Vicenza, and the Lombardy provinces of Brescia and Mantova. It may comprise up to 30% of the Soave blend and 90% of that of Lugana, a dry white whose zone lies at the southern end of Lake Garda. Here, the variety is known as Trebbiano di Lugana. In the Marche the variety is known as Verdicchio. Trebbiano Romagnolo: In Emilia-Romagna, Trebbiano Romagnolo is the primary variety in a number of DOC still and fizzy whites, which include both sweet and dry styles. Trebbiano di Romagna is composed of 85% to 100% Trebbiano Romagnolo. The variety makes up at least 85% of Colli Di Imola Trebbiano. It is blended with Albana to produce Colli Bolognesi Bianco. It comprises 50-70% of the blend of the light-bodied Colli di Rimini Bianco. It is teamed up with Sauvignon and Malvasia Bianco di Candia to make Bosco Eliceo Bianco. Trebbiano Romagnolo plays a part in Trebbinano Val Trebbia, and Valnure and in the Vin Santos of Emilia-Romagna. Trebbiano Romagnolo and/or Trebbiano Toscano feature in Sardinia‚is Arborea Trebbiano. This wine, too, is made in a variety of sweet and dry styles and may be either still or fizzy. It is also cultivated in Lazio and Puglia. Straw yellow. Delicately aromatic, with scents of dried wild flowers. On the palate, it is soft. Simple versions verge toward neutrality. Faint notes of white peaches emerge on the palates of more complex styles.

Traminer

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Traminer Aromatico is the name Gewurztraminer is best known by in Italy. The variety is popularly believed to have originated in vineyards around the town of Termeno in the Alto Adige. In this bilingual region, Termeno is also known as Tramin. That the word ‚iTraminer‚i means ‚ifrom Tramin‚i, is often played as the trump card when discussing Gewurztraminer‚is origins. Italian Gewurztraminer has a very different style from those made in other countries. This wide divergence in fragrance and flavour can be attributed to the way the wild vine evolved over the centuries in the different microclimates of Europe, and to the various clones now used in each producing country. Generally speaking, Italian Traminer Aromatico has a softer, gentler, more floral style than its Alsace counterpart. When the wine is well-made, it has exceptionally elegant perfumes, and its high alcohol level is balanced by concentrated fruity flavours. Pale gold, often with a pea-green sheen. Crisp acidity. Medium body. A subtle note of tinned lichens mingles with wild flower scents and an earthy/mineral tone. On the palate, the wine is fresh and lively.

Teroldego Rotaliano

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Teroldego Rotaliano DOC is the jewel in the crown of Trentino’s wines and one of Italy’s most renowned red grapes. Its undisputable quality, developed through centuries of careful cultivation and winemaking practices, meant that in 1971 it became Teroldego Rotaliano DOC, the first wine to be made a DOC in Trentino. Teroldego has always been grown in the Campo Rotaliano area with excellent results due to its gravely alluvial plain. According to production regulations, only wines made in the large flat area between the towns of Mezzolombardo, Mezzocorona and Grumo San Michele all’Adige may attain DOC status. Dark ruby red in colour, Teroldego is dry, intense and full-bodied and is perfect with roasted red meats, game and strong cheeses. Some say the name Teroldego is derived from a corruption of tiroler gold. This was the name used in Vienna for wines made from this grape. Backing up this theory is the fact that Teroldego wine was extremely popular in Austria, Germany and Switzerland at the end of the 18th century. Another version suggests that the name derives from tirelle, the trees or plants which originally supported the vines. Today, Teroldego‚is production zone is essentially limited to the Rotaliano plain in the northern part of the province of Trentino, at the confluence of the Noce and Adige rivers. Teroldego Rotaliano DOC, which may be called either Rosso or Rubino on the label, has a minimum alcohol level of 11.5°. With an alcohol level of 12°, it may be labelled superiore. If it has at least two years of ageing, it may be called riserva. Ruby with purple highlights. Zesty acidity. On the nose are scents of raspberry and black pepper. The wine has good body and is very lively on the palate. On the palate, it has a tart cherry flavour and an almondy note on the finish.

Schiava

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The name schiava literally means ‚islave‚i and refers to a Mediaeval training system that called for severely pruning the vine in order to produce good quality grapes. The variety is probably Slavic in origin and was brought to northern Italy with the arrival of the Longobards. Among the sub-varieties of Schiava are Schiava Gentile, Schiava Grossa and Schiava Grigia. These cultivars are widespread throughout the Alto Adige, and are also found in Trentino and, to a lesser degree, in the province of Verona in the Veneto, and in the province of Brescia in Lombardy. In the Alto-Adige, Schiava often goes under the name Vernatsch, and is the primary grape in many dry reds. In this region the names of production zones and methods may also be written on the label in either Italian or German. The two best known schiava-based wines are Santa Maddalena (St. Magdalener) and Caldaro or Lago di Caldaro (Kalterer or Kalterersee). Santa Maddalena is produced from grapes grown in the hills surrounding the town of Bolzano and takes its name from one of the communes in the zone. Up to 10% of Lagrein and/or Pinot Nero may be added to the blend. The vineyards of the Caldaro zone are located near Lake Caldaro in the province of Bolzano. Here, too, small percentages of Pinot Nero and Lagrein may be added to the Schiava-based blend. Lively ruby red in colour. On the nose, one finds light notes of bacon and frozen strawberries. These notes are echoed on the palate.

Sangiovese

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Sangiovese, which is believed to have been cultivated since Etruscan times in the area around Florence, is found throughout Italy and is responsible for some of the country‚is finest and most memorable wines. One popular theory suggests that Sangiovese‚is name may have come from a corruption of the phrase sanguis Jovis (the blood of Jove). Sangiovese, like Pinot Nero, is subject to a great deal of clonal variation and as a result its colour and structure vary dramatically. Basically, the different clones fall into two main groups: Sangiovese Grosso and Sangiovese Piccolo. Grosso is lower yielding and has smaller, thicker-skinned berries and therefore the wines made from it tend to have a darker colour and better ageing potential. It is likely that the Piccolo sub-variety was introduced into Tuscany in the 19th century. With its higher productivity it soon began to gain ground from the Grosso, and quickly spread into Emilia-Romagna, Umbria, Abruzzo, Lazio, Puglia and Campania. Chianti: The word ‚iChianti‚i was applied for the first time to indicate a geographical zone in 1100. In 1384 the word was extended to the wine from the zone (in a statute issued by the Chianti League for administrative purposes). The wine‚is modern history, however, begins with Baron Bettino Ricasoli (who became Prime Minister of Italy in 1870). The Baron established the recipe for Chianti that eventually became part of the DOC laws for the zone. This early version called for two red grapes (Sangiovese and Canaiolo) and two white grapes (Trebbiano and Malvasia). After World War II, changing economic realities practically put an end to activity in the vineyards. Rural poverty forced young people to move to the cities to find work. By the 1950s and 1960s farms could be bought for small change, and foreigners -particularly Americans, Germans, the British and Swiss ‚i swarmed in to take advantage of bargain prices. Also, a great many Italian vineyard owners in the zone are originally from other parts of Italy. In 1967 the DOC was granted to the Chianti and Chianti Classico zones, even if, in international markets, the name ‚iChianti‚i was most closely associated with cheap red wine. The Chianti Classico zone lies between the tourist-magnet cities of Siena and Florence, while the larger area surrounding it is known simply as Chianti. This latter zone includes seven sub-zones. Each of these has its own particular terroir, history and style. In the 1970s a serious move was made to improve the quality and the reputation of Chianti in general, and in1984 Chianti and Chianti Classico were rewarded with DOCG recognition. The approved formula for these wines changed: the amount of white grapes was drastically reduced and Cabernet was authorised as a possible component. In 1996 the DOCG laws changed, establishing separate DOCG regulations for the Chianti and Chianti Classico zones. From that time, it was possible for Chianti Classico to be made from up to 100% Sangiovese and the use of barriques was permitted. The seven sub-zones of Chianti can be divided into two sets. The first group (Colli Aretini, Colli Senesi, Colline Pisane and Montalbano) tends to produce light, fresh, easy-drinking wines. The Colli Aretini, the most easterly area, lies between the Classico zone and the town of Arezzo. Wines from this sub-zone are medium to light bodied and are usually intended for drinking young. The vineyards for the Colline Pisane (the most westerly sub-zone) lie in the hills south-east of Pisa. The wines from this sub-zone tend to be soft and fruity and are also generally not suitable for ageing. The Colli Senesi, the largest sub-zone, includes a major part of the vineyards in the province of Sienna (excluding those in the Classico zone). Its borders reach to San Gimignano and descend to Montalcino and Montepulciano. Usually the wines from this area are fruity and youthful. However, age-worthy wines are sometimes also produced: the style depends on the microclimate and the skill and intention of the winemaker. The Montalbano sub-zone is located west of Florence and south of Pistoia, and is adjacent to the Carmignano zone. Its wines are lighter bodied and best consumed within a few years from the vintage. The second group of sub-zones ‚i Colli Fiorentini, Montespertoli and R¹fina ‚i tends to produce wines which have the structure to age well. The regulations governing their production require a minimum alcohol level of 12°, half a degree higher than the sub-zones mentioned earlier. With additional ageing and with a minimum alcohol level of 12.5°, the wines from these sub-zones can be labelled riserva. The Colli Fiorentini sub-zone borders Chianti R¹fina at Pontassieve and descends to the outskirts of Florence, touching the northern border of Classico at the town of Strada in Chianti. From its 835 hectares of vineyards, the sub-zone‚is 171 producers turn out around 1.5 million bottles annually. Due to its size, a wide range of styles are produced: some are elegant and long-lived, others fresh and youthful. Again, the style depends on the microclimate and the intentions of the producer. The sub-zone of Montespertoli, which overlaps at points with the Colli Fiorentini, was awarded its own independent status in 1998. Until some years ago, this area was appreciated for its fresh easy-drinking wines. But recent replanting with new Sangiovese clones and drastically reduced yields has resulted in wines that are capable of ageing for three to five years. Many of Montespertoli‚is 15 producers tend to use 100% Sangiovese for their riserva wines, which have an obligatory ageing period of three years before they are released onto the market. Montespertoli Chiantis tend to have a velvety texture and that touch of violets on the nose that also distinguishes the elegant and long-lived wines of Chianti Rºfina, the coolest of the sub-zones. The wines from Chianti Rºfina are considered by many to rival the best Chianti Classico has to offer. Rºfina‚is territory includes the communes of Rºfina and Pelago and, in part, those of Dicomano, Londa and Pontassieve (this last borders the Colli Fiorentini area). Its vineyards are planted at between 200 and 600 metres above sea level on Apennine foothills north-east of Florence. The blend for R¹fina can include up to 10% Cabernet Sauvignon and/or Merlot. Local producers are currently giving more attention to Sangiovese and most replanting is with this variety. To be labelled riserva the wine must be aged for at least two years in wood. R¹fina wines, which are well-known for their ageing potential, are fuller and have higher acidity than wines from the other sub-zones. Brunello di Montalcino: Undistinguished wines had been produced on the hillsides surrounding the ancient Tuscan town of Montalcino since the Middle Ages. This might have remained the case had it not been for the Biondi-Santi clan, a family of winemakers, viticulturists and shrewd marketers. Popular legend says that in the mid-1800s, Clemente Santi produced a wine he called Vino Rosso Scelto, which won top honours at exhibitions in London and Paris, as well as in Italy. Some years later his grandson, Ferruccio Biondi Santi, succeeded in identifying and isolating the local mutation of the Sangiovese Grosso grape that gave his grandfather’s Rosso Scelto its exceptional concentration of fruit. Ferruccio produced the first vintages made solely from this sub-variety in the 1870s and ’80s, thereby creating the prototype for modern daBrunello di Montalcino. In 1964 Tancredi Biondi-Santi assisted in drawing up the DOC production regulations for the zone. In 1980 Brunello di Montalcino became one of the first wines to obtain the even more prestigious DOCG designation. Brunellos are aged for a total of four years, two of which must be in barrel. Riservas are aged for a total of five years. There are now many fine producers offering powerful and well-structured wines from this zone. Rosso di Montalcino: In 1984 DOC status was granted to Rosso di Montalcino. This wine is similar to Brunello in that it is made from the same sub-variety of Sangiovese Grosso. However, yields are usually higher and the wine has a lower alcohol level and is aged for only one year. In other words, it has a similar flavour but is more easily accessible, both in terms of structure and price. Vino nobile di Montepulciano: Here Sangiovese is represented by the sub-variety known as Prugnolo Gentile. The name ‚iPrugnolo‚i most likely refers to the plum (prugna) colour of the grape. The ‚iGentile‚i was added to lend a touch of refinement to the name. The wines from this small zone have long been appreciated. They were among Thomas Jefferson‚is many favourites, and also ended up at the White House when Martin Van Buren was President. Alexandre Dumas mentioned Vino Nobile in The Count of Montecristo and Voltaire had Candide praise ‚imacaroni, the partridges of Lombardy, sturgeon‚is eggs and the wine of Montepulciano.‚i The wine became nobile in the 18th century. The designation nobile may have been used to indicate wine which was of exceptional quality and therefore suitable for noblemen who could pay a higher price. Vino Nobile di Montepulciano is made from a minimum of 70% Sangiovese (Prugnolo Gentile), with Canaiolo Nero and the possible addition of lesser percentages of other varieties. The wine must be aged for two years before being released onto the market. Vino Nobile was among the first wines to receive the DOCG denomination. Some tasters detect a distinct note of violets on the nose of this wine. Rosso di Montepulciano: This wine comes from the same production zone as Vino Nobile. However, yields are usually higher and the wine has a slightly lower alcohol level. It serves the same purpose as Rosso di Montalcino, offering a more immediate and cheaper version of the more important wine of the zone. Morellino di Scansano: The Morellino di Scansano zone is a windswept collection of hills in the province of Grosseto between the Ombrone and Albegna rivers. For years, a few producers quietly turned out attractive if austere high quality reds. The zone‚is fortunes changed when the demand for Chianti began to outstrip the supply. For Chianti producers the Morellino di Scansano zone offered an ideal way to expand their production and keep their customers satisfied. Chianti producers began buying up land in the zone. This attracted the attention of outside investors and today land in the Morellino di Scansano area is hot property. New vineyards and state-of-the-art wineries are springing up daily. Morellino di Scansano is made from Sangiovese (known as Morellino in these parts), to which small amounts of other red grape varieties may be added. The wine may be labelled riserva when it has a minimum alcohol level of 11.5° and it has been aged for at least two years. Carmignano: Carmignano‚is entire production zone lies within the communes of Carmignano and Poggio a Caiano in the province of Prato. The DOCG laws allow up to 20% Cabernet Sauvignon in the blend. The wines must be aged for a minimum of eighteen months. When they are aged for three years they may be labelled as riserva. From top vintages, this wine can be very long-lived. Bolgheri: This zone became DOC in 1994 and lies in the commune of Castagneto Carducci in the province of Livorno. Its most famous representative is the Cabernet Sauvignon-based Sassicaia. Sangiovese plays a part in Bolgheri Rosso and Rosato (ros©). It is also a major component (along with Malvasia Nera) in the unusual Vin Santo Occhio di Pernice. This medium-sweet pale red, which has a minimum alcohol level of 16°, is made from semi-dried grapes. It has more depth than most Vin Santos, with more seductive sensations of fruit preserves on the palate. Montescudaio: This hilly zone is located south-east of Livorno in the province of Pisa, and lies between the Chianti and Bolgheri zones. It was granted the DOC in 1977 for a Trebbiano Toscano-based white, Vin Santo, and a Sangiovese-based red. The DOC regulations allow for the inclusion of small percentages of Trebbiano and Malvasia to the red blend. Montescudaio reds tend to be similar to the lighter styles of Chianti. As with many emerging zones, there are producers of Montescudaio who are attempting to create more substantial, full-bodied wines Sangiovese di Romagna (Emilia-Romagna): A part of this zone lies in the foothills of the Apennines, which separate Romagna from Tuscany. The wine is made from Sangiovese with the possible addition of up to 15% other red grapes. It has a minimum alcohol level of 11.5°. When it has a minimum alcohol level of 12° and is aged for 6 months it can be labelled as superiore. If it is aged for at least two years it may be labelled riserva. This zone is capable of producing rich, plummy, silky-textured wines from Sangiovese Grosso. Three of this wine‚is top producers (Fattoria Zerbina, Drei Don¡ and San Patrignano) have joined together to form the Convito di Romagna, with the intention of promoting high quality Sangiovese di Romagna. Rosso Piceno (Marche): Rosso Piceno is the Marche‚is largest DOC zone. It stretches south to near the border with Abruzzo and includes the provinces of Ancona, Macerata and Ascoli Piceno. The primary grapes used for this DOC are Sangiovese and Montepulciano. The word superiore on the label indicates that the grapes for the wine were grown in a small area in the southern part of the zone. The best examples of Rosso Piceno are filled with raspberry and mulberry fruit and have a fresh, clean finish. Torgiano Rosso Riserva (Umbria): The zone lies in the hills overlooking the town of Torgiano in the province of Perugia. The wine, which became DOCG in 1990, is made primarily from a blend of Sangiovese and Canaiolo. The wine must have a minimum alcohol level of 12.5° and be aged for three years before being released onto the market. Ruby-red, tending to garnet with age. Its perfumes should be rich and full. Some tasters find hints of leather, tobacco, truffles, figs, mulberries, raspberries, vanilla and cinnamon on the nose. Young Sangiovese has a ripe cherry fruit flavour, with a cherry stone bitterness on the finish. Food pairings: Braised or stewed red meats, game (particularly wild boar). Vegetarians need not despair, Sangioveses also go well with intensely flavoured dishes based on mature and spicy cheeses, such as Gorgonzola or aged Pecorino or Parmigiano.

Prosecco

admin — Wed, 31 Dec 1969 23:00:00 +0000

This variety may have originated around the Friulian town of Trieste, which lies on the border between north-eastern Italy and Slovenia, where it is known as Glera. From there, it spread to the Venetian zone of Colli Euganei, where it is called Serprina. It then spread to north-eastern Venetia, where it is most commonly known as Prosecco. Its DOC production zone in this area includes fifteen communes, of which Conegliano and Valdobbiadene are the best known. Prosecco can be extra dry (the most classic and widespread version), brut (more modern and of international taste) dry (agreeable, whose most important production is Superiore di Cartizze). The sparkling version is made by a refermentation in autoclave exalting its varietal aromas and freshness; so Prosecco is very drinkable and delightful. This method, named Italian, was introduced in the production of Prosecco Spumante at the end of the nineteenth Century by the Scuola Enologica of Conegliano. Sparkling Prosecco is the aperitif of choice in the Venetia. Vineyards in the tiny area of Cartizze (near Valdobbiadene) constitute a premium sub-zone. Generally speaking, the wines of Cartizze are somewhat richer than other Proseccos. When having a minimum alcohol level of 11,5%, they may be labelled ‚iSuperiore di Cartizze‚i, produced in the dry version. Prosecco is also the principal variety in the unusual Colli di Conegliano Torchiato di Fregona. This passito wine must have a minimum alcohol level of 16° and be aged for thirteen months before being released on the market. The vineyards which produce grapes for this wine lie within the communes of Fregona, Sarmede, and Cappella Maggiore. Pale greenish straw in colour, with green apple and lightly floral perfumes, which carry through on the palate. The slightly sweeter style lends a depth and attractive complexity to the wine.

Nebbiolo

admin — Wed, 31 Dec 1969 23:00:00 +0000

Nebbiolo is Piedmont‚is premium red grape variety and is the primary component in four of the region‚is DOCG wines. It is believed to have originated in the hilly zones around the town of Alba, south-east of Turin, and it continues to have an affinity for hillside or even mountainous sites. It is a late-ripening variety, with harvest often taking place in mid-October or even November, when autumn fog settles into the valleys. Some suggest that this may be the origin of Nebbiolo‚is name (nebbia = fog). Others think the name may be derived from the pale bloom on the grapes‚i skins which gives them a misty appearance. Nebbiolo is a sensitive variety and is extremely demanding in terms of setting, terrain and climate. It requires high altitude and not too arid sites with good exposure. Its successful cultivation zones lie in the most northern reaches of Italy, in the regions of Valle d‚iAosta, Lombardy and Piedmont. Its best known vineyard sites remain in its birthplace: the Langhe hills. Here the soil is mostly limestone-based, with varying proportions of sand and clay. This is the area where Barolo, Barbaresco, Nebbiolo d‚iAlba and Roero are produced. Barolo: It was a Frenchman who set Barolo on the road to becoming a great wine. At the beginning of the 1800s, eminent French enologist Count Oudart came to the zone at the behest of Marchioness Falletti of Barolo. He suggested, in truly French manner, that the Italians should consider making wines from Nebbiolo ‚iin the style of Bordeaux‚i. This meant dry and with well-defined structures instead of the sweet, unfocused and often fizzy versions which existed as a result of lackadaisical winemaking practices. The Marchioness and Camillo Benso, Count of Cavour, who was to become Italy‚is first Prime Minister, threw themselves into creating a full-bodied, long-lived red, the ancestor of today‚is Barolo wine. The Barolo zone, which was awarded the DOCG in 1980, lies to the south of the Tanaro River in the communes of Barolo, Castiglione Falletto, Serralunga d‚iAlba, and parts of those of La Morra, Monforte d‚iAlba, Verduno, Grinzane Cavour, Diano d‚iAlba, Roddi, Novello and Cherasco. Barolo is made from 100% Nebbiolo and undergoes a minimum of three years ageing, two of which must be in cask. Breathing in deeply over a glass of Barolo is a heady experience. Its perfume is of warming alcohol-drenched fruit, shot through with notes of liquorice and yellow roses. On the palate, it is a potent mix of rich, brambly fruit – mulberries, sour cherries, blueberries – shaped and defined by zesty acidity and tannins. Most Barolos approach their peak at five or six years after the vintage. From certain producers in excellent years, the wine can continue to evolve for decades. Barbaresco: In the late 1800s, Domizio Cavazza, the first director of Alba‚is enology school, bought vineyards in Barbaresco and began experimenting with new techniques. Cavazza‚is passion for the zone led him to establish the Cantina Sociale del Barbaresco in 1893. For some, this marks the date of Barbaresco‚is birth as an important wine. Still, for many years, Barbaresco continued to live in Barolo‚is shadow. Then, in the late 1970s, Barbaresco was brought to international attention ba famous producer of the zone. Now Barolo and Barbaresco can be considered as equals in the world of fine wine. Barbaresco received the DOCG designation in 1980. Its vineyards are planted at 200-350 metres above sea level and lie to the east of Barolo. This zone is drier and warmer than Barolo. The wine is made from 100% Nebbiolo and is aged for two years, one of which must be in wood. Barbarescos are usually ready to drink four or five years after the vintage, although some can continue to evolve for ten years or more. Barbarescos are often said to be more elegant and supple than Barolo. I believe that this description largely depends on the skill of the producer. But when looking for differences between the two zones, I do consistently find a salty/savoury quality in Barbaresco, which Italians refer to as sapidit . Alba – Roero: The Nebbiolo d‚iAlba zone covers a wide area in the province of Cuneo. The dry red versions of this wine, which must be aged for at least one year, are generally straight-forward, soft and fruity. They are usually ready to drink within three or four years from the vintage. A sweetish sparkling version is also produced, although you are hardly likely to come across this wine outside of the zone. The Roero DOC zone includes the entire communes of Canale, Corneliano d‚iAlba, Piobesi d‚iAlba and Vezza d‚iAlba and parts of another fifteen communes in the Province of Cuneo. Roero Rosso is made from 95-98% Nebbiolo, with the possibility of adding Arneis, a local white variety. This fruity style of Nebbiolo can be drunk within two years of the vintage. Alpines wines: Wines made from Nebbiolo grapes grown at high altitudes have extraordinary grace and elegance. These qualities are perhaps best expressed in Carema. This zone is composed of a narrow strip of well-exposed vineyards near the town of Carema in the province of Turin on the border with Valle d‚iAosta. Carema is made from 100% Nebbiolo and is aged for three years in wood. When aged for an additional year it is labelled riserva. The wine has marked acidity and hints of alpine flowers, mint and tar on the nose. It should be drunk four to six years from the vintage. Near the Swiss border in northern Lombardy, Nebbiolo is known as Chiavennasca, a name derived from the dialect term ‚iciu vinasca‚i, which can be translated as ‚imost suitable for wine‚i. Chiavennasca is the primary variety for Valtellina and Valtellina Superiore (DOCG since 1998), whose narrow terraced vineyards are high up on Alpine slopes. Valtellina is best drunk within one to three years from the vintage, while Valtellina Superiore, which is aged in wood for at least a year, can continue to evolve for five to ten years. This latter designation has four sub-zones: Sassella, Grumello, Inferno (so called because of the high temperatures attained in its vineyards) and Valgella. The floral and herbal fragrances of Nebbiolo are highlighted in these wines and, with age, they develop attractive nuances of almond and hazelnut. A local speciality is Valtellina Sforzato or Sfursat. The grapes for this dry passito Nebbiolo are picked before the regular harvest and then semi-dried on racks. After three years in barrel, the wine is very concentrated and its alcohol level can reach around 14.5°. The Valle d‚iAosta, Italy‚is smallest region, lies between Piedmont and a range of snow capped peaks ‚i Mont Blanc, the Matterhorn and Gran Paradiso – which separate the region from France and Switzerland. Here Nebbiolo is known as Picutener or Picotendro. Valle D‚iAosta produces two Nebbiolo-based DOC wines. Arnad-Montjovet is made from a minimum of 70% Nebbiolo, to which the following varieties may be added alone or in combination: Dolcetto, Vien de Nus, Pinot Nero, Neyret and Freisa. This wine must be aged for at least eight months and have a minimum alcohol level of 11°. Arnad-Montjovet tends to be very fresh on the nose. Its attractive lifting acidity carries through onto the palate, which often displays a spicy note of black pepper over the brambly/blackberry fruit. When it has been aged for one year and has a minimum alcohol level of 12° it can be labelled as superiore or superièur. Donnas is primarily Nebbiolo, with the possible addition of Freisa and Neyret. The wine must have a minimum alcohol level of 11.5° and be aged for two years before being released onto the market. Donnas tends to be cherry-tinged ruby in colour. A perfume of candied violets mingles with brambly/blackberry hints on the nose. On the palate, the soft, round fruit, with its attractive dash of freshly ground pepper, is buoyed by vivacious acidity. Barolo/Barbaresco: Medium-deep ruby red with garnet to orange overtones. When Nebbiolo is aged in small, new oak barrels the colour will be darker. There should be an exhilarating rush of freshness on the nose, followed immediately by warming broader elements, which can include candied cherries, bitter cherries, plums, strawberries and raspberries. There are also darker tones of chocolate, hazelnuts, liquorice, with herbs, cinnamon and vanilla as well. With age, the wine develops a more pronounced orange tone, and suggestions of roses, dried violets, tar and freshly ground almonds and hazelnuts emerge on the nose and the texture on the palate becomes silkier. Alpine Nebbiolo. Medium cherry-tinged ruby in colour. Their body is supple and their perfumes fresh and elegant. One finds violets, alpine flowers, blueberries, brambles, mint, and a touch of tar or black pepper on the nose and palate. Food pairings: Barolo and Barbaresco ‚i braised, stewed and roast red meats and game; aged cheeses. Alpine Nebbiolo: truffle fondue or roast veal.

Moscato

admin — Wed, 31 Dec 1969 23:00:00 +0000

The venerable and varied Moscato family includes both white and red varieties, all of which share an attractive, grapey fragrance. The name seems to be derived from muscum or muschio (musk). Muscat white: It is likely that Moscato Bianco is the variety the Greeks called Anathelicon moschaton and the Romans called Uva Apiana (ape zibibb). It is a major component in DOC wines from Valle d‚iAosta to Sicily, and is the primary variety in semi-sparkling, fully sparkling, fortified and passito wines. Muscat yellow: This sub-variety, which is most often found in the Tri-Veneto area, may have been brought to Italy from Greece during the Middle Ages by Venetians traders. In the Colli Euganei area of Veneto, it is used to create exceptionally elegant dessert wines from semi-dried grapes. In Trentino-Alto Adige, where it usually goes under the name Goldenmuskateller, it is the main component in naturally sweet and fortified wines. Passito wines made from Moscato Giallo have lively acidity and a fresh, grapey nose, with distinct hints of orange blossoms. On the palate, one finds dried apricots and candied orange peel. These sweet wines are fine partners for blue cheeses or foie gras. They are also very satisfying as vini da meditazione. Red Muscat – Rose Muscat: Some say the rosa in this variety‚is name is due to the delicate fragrance of roses found in the wines it produces. Moscato Rosa is cultivated in the regions of Trentino-Alto Adige (Rosenmuskteller) and, to a lesser degree in Piedmont and Friuli Venezia-Giulia, and in the province of Bologna in Emilia-Romagna. It is an excellent grape for semi-drying, and it is usually made in sweet or fortified styles. Generally speaking, wine made from Moscato grapes has lively acidity. There is often a touch of orange blossoms on the fruity nose. On the palate, one finds hints of dried apricots and orange zest.Purple-tinged pink. There is a distinct scent of tea roses on the nose. The wine usually has good body.Ruby red tending toward cherry with garnet highlights. On the nose one finds distinct scents of roses. It has a delicate, almondy aftertaste. Piedmont: It is the most extensively cultivated white grape in Piedmont, where it is planted in around 100 communes of the provinces of Cuneo, Asti and Alessandria. Moscato Bianco produces the world‚is most famous sweet sparkling wine, Asti Spumante, as well as the splendid, lightly sweet and fizzy Moscato d‚iAsti. Both of these wines have been awarded the DOCG. These wines are usually served with very light sponge cakes or dry, sweet biscuits. Tuscany: It is found in the Montalcino zone of Tuscany under the name Moscadello. Moscadello di Montalcino DOC is usually made from 100% of the named grape, though producers may add up to 15% of other varieties (such as Chardonnay and Pinot Bianco). A variety called Moscadello selvatico does exist, but very little survived the phylloxera epidemic of the late 19th century. Locally this variety was known as Zuccarina (sweety). Puglia: In Puglia, Moscato Bianco often goes by the name Moscato di Trani or Moscanto Reale, and is used to make naturally sweet and fortified wines. Lombardy: In Lombardy‚is Oltrepo Pavese zone, it is often blended with its favourite partner, Malvasia di Candia Aromatica, to make sweet semi- and fully sparkling wines; fortified wines and passito wines. Sicily: Some say that the name Zibibbo comes from the North African word zibibb, which means dried grape. Another theory suggests that the name is taken from the nearby Tunisian port of Cape Zabibe. Hundreds of years ago the Arabs, who held sway over the island of Pantelleria, planted Zibibbo (also known as Moscato di Alessandria) as a table grape. Over the centuries, a thriving business in semi-dried grapes developed, with Pantelleria supplying bakers throughout Italy. All that came to an end some thirty years ago, when seedless varieties became more popular with confectioners. From this economic crisis was born one of the world‚is finest dessert wines: Moscato di Pantelleria. Grapes for this passito wine are picked before the rest of the harvest and are left to dry for between fifteen and twenty days. They are then pressed along with freshly picked grapes. Fermentation can last up to two months. Well-made Moscato di Pantelleria tends to have a fresh, lively orange-blossom scented nose. On the palate, it is a seductive weave of flavours: candied orange peel, dried apricots and figs are laced with a rich, honeyed note. Gorgonzola and foie gras are the suggested partners for this wine.

Montepulciano

admin — Wed, 31 Dec 1969 23:00:00 +0000

Allright, let‚is get this out of the way at once: Montepulciano- the grape ‚i has nothing to do with Montepulciano ‚i the Tuscan town. The confusion began when early ampelographers took the easy path and linked the two. Montepulciano ‚i the grape ‚i is thought to have originated in Abruzzo and by the 19th century, spread to Puglia, Molise, Marche and Lazio. This variety produces wines which have a full, lush fruitiness and naturally soft tannins, which give it an even bigger potential for making palate-pleasing wines than Sangiovese. It certainly is capable of producing some of Italy‚is finest reds. Very deep ruby colour. Cherries, nutmeg/cinnamon and lightly roasted almond notes on the nose. On the palate, the wine has soft tannins and is satisfyingly full. A taster may find hints of plums, blackberries, raspberries, marasca cherries and wild strawberries. Abruzzo: Montepulciano accounts for about half the total area under vine in Abruzzo, and is the basis for nearly all of the region‚is DOC red wines. The extremely large production area of Montepulciano d‚iAbruzzo includes hillside or upland plateaux in all four of the region‚is provinces. The landscape ranges from snowy peaks in the west and descends through hills to the Adriatic coast. Soils in the mountainous area consist mainly of calcareous rock, with those in the hilly eastern zone consisting mainly of clay-calcareous soils and sands. The climate is generally mild, with gentle breezes off the sea. Montepulciano d‚iAbruzzo is made from at least 85% of the named grape, has a minimum alcohol level of 11.5° and must be aged for at least five months. With at least two year ageing and a minimum of 12° alcohol, the wine may be labelled riserva. The rosè version of this wine is called Cerasuolo. The Colline Teramane is a sub-zone of Montepulciano d‚iAbruzzo. Its vineyards are located in some thirty communes in the province of Teramo. The wine is produced from at least 90% Montepulciano and has a minimum alcohol level of 12.5°. With at least three years ageing it can be labelled riserva. The vineyards of the Controguerra zone are located on hillsides in the province of Teramo. Montepulciano makes up at least 60% of Controgeurra Rosso, with the rest of the blend composed of Merlot and/or Cabernet (minimum 15%) plus other red grapes. When the wine has an alcohol level of 12.5° and at least one year of ageing (six months of which must be in bottle), it may be labelled riserva. The light and fruity nouveau-style Controguerra Novello is made from the same blend as the previous wine, but around 30% of its grapes undergo carbonic maceration. The Controguerra Passito Rosso, which is made from a minimum of 60% semi-dried Montepulciano grapes, is a dessert wine, with an alcohol level of around 14°. Molise: The Molise DOC zone comprises around seventy communes in the province of Campobasso and Isernia. Montepulciano Molise is made from at least 85% of the named grape and has a minimum alcohol level of 11°. With a minimum alcohol level of 12.5° and two years of ageing (6 months of which must be in bottle), the wine may be labelled riserva. Molise Rosso and Biferno Rosso and Rosato are also Montepulciano-based. With a minimum alcohol level of 13° and at least three years of ageing Biferno Rosso may be labelled riserva. Marche: The most important red in the Marche is Rosso Conero, a Montepulciano-based wine whose vineyards lie on the sea-side slopes of Mount Conero. The dynamic and well-nigh organic co-operative Terre Cortesi owns some 53% of the vineyards in this zone. Rosso Conero wines have a minimum alcohol level of 11.5°. With a minimum of 12.5° and two years‚i ageing, it may be labelled riserva. Rosso Piceno is the Marche‚is largest DOC zone. It stretches south to near the border with Abruzzo and includes the provinces of Ancona, Macerata and Ascoli Piceno. The primary grapes used for this DOC are Sangiovese (30%-50%) and Montepulciano (35%-70%). The word superiore on the label indicates that the grapes for the wine were grown in a small area in the southern part of the zone. Puglia: The San Servero zone is found in the province of Foggia. Dry red and rosè wines are made here from a blend of Montepulciano and Sangiovese. Both wines have a minimum alcohol level of 11.5°. Montepulciano is also a component in the blend of Cacc‚i¨ mmitte di Lucera. Lazio: In Lazio, Montepulicano plays a role in a number of reds, including sprightly novellos (the Italian equivalent of Beaujolais Nouveau); fizzy, slightly sweet wines; as well as satisfyingly fruity and full dry reds. Together with Sangiovese, Montepulciano comprises up to 60% of the blend of the various reds from the Cerverti zone, whose vineyards area is found in the provinces of Roma and Viterbo. Montepulciano makes up between 15% and 40% of the blend of the various reds produced in the Colli della Sabina zone, which straddles the border between the provinces of Roma and Rieti. The Colli Etruschi Viterbesi zone covers the entire province of Viterbo in north-eastern Lazio. In this zone, which shares borders with Tuscany and Umbria. Montepulciano is known as Violone. The variety makes up at least 85% of the dry and fragrantly fruity Colli Etruschi Viterbesi Montepulciano. It comprises 20-45% of the zone‚is Rosso (both dry and semi-sweet styles), novello and rosè. It plays a minor role in the reds and rosès produced in the Castelli Romani zone, which lies in the province of Roma. The Tarquinia zone, which is located on the west coast of Lazio, produces a red based on Montepulciano and Sangiovese. Cori Rosso is a light, easy-drinking Montepulciano blend produced in the area around the communes of Cori and Cisterna in the province of Latina.

Malvasia

admin — Wed, 31 Dec 1969 23:00:00 +0000

The name Malvasia covers a large collection of vines, some of which are white, others red. Wines made from the various clones and biotypes tend to share similar characteristics: they usually have (in varying degrees of intensity) a musky, apricot-tinged fragrance as well as high residual sugar levels. These qualities make Malvasia particularly suitable for the production of both sparkling and passito wines. The word Malvasia is derived from a corruption of Monemvasia, the name of a Byzantine fortified city built on a rock off the coast of the south-eastern part of the Peloponnese. The city is connected to the mainland by a single road leading to its main gate, and its name, Monemvasia, literally means ‚ionly one entry point‚i. The Venetians landed here in 1248 and established a trading agreement with the locals, whereby they sold the sweet wines of the area throughout Europe under the name Monemvasia. The Venetians brought the ‚iMonemvasia‚i vine first to Crete and later to Italy, where they encouraged its cultivation throughout the Mediterranean Basin. Wine made from the variety was a very popular trading commodity, and during its heyday, Venice was filled with osterias devoted solely to Monemvasia/Malvasia. Malvasia bianca: This biotype is found primarily in southern Italy, where it is usually blended with other varieties. It comes into its own in the Puglian DOC zone of Leverano, in the province of Lecce, where it is a major component in four very distinct types of wine. It makes up at least 85% of the blend of Leverano Bianco (a dry white) and of Leverano Bianco Passito (a velvety textured sweet white). Grapes for this latter wine are left to semi-dry on the vine or on racks in well-ventilated lofts before pressing. There is also a late-harvest Malvasia made in this zone. The grapes for this wine are left on the vine until at least October 1st. This wine reaches a minimum alcohol level of 14.5°. In Calabria, Malvasia Bianca can comprise up to 50% of Bivongi Bianco, a DOC zone located in the province of Reggio Calabria. It also provides a large part of the blend of the aperitif wine, San Vito di Luzzi Bianco. malvasia del chianti This sub-variety has existed for centuries in Tuscany and was part of the original recipe for Chianti, perfected by baron Bettino Ricasoli in 1870. Malvasia del Chianti is now also fairly widespread in the Veneto, Puglia and Lazio, and is often teamed up with its perennial partner, Trebbiano Toscano, in the blends of dry and sweet whites, the most famous of which is Orvieto. Malvasia bianco di candia: . This sub-variety is grown principally in Lazio, and to a lesser degree in Emilia-Romagna, Umbria, Tuscany and Liguria. In Lazio it is a major component (along with Trebbiano Toscano) in such DOC wines as Castelli Romani Bianco, Cerveteri Bianco, Circeo Bianco, Colli Albani, Colli della Sabina and Cori Bianco. It is also makes up part of the blend for Lazio‚is most popular wine: Frascati. In addition to the dry version, this wine is made in a semi-sweet (amabile) and a fully sweet style (called canellino). When Frascati has a minimum alcohol level of 11.5°, it can be labelled superiore. If the wine is bottled before December 31st of the vintage year, it is called Novello. And let‚is not forget sparkling Frascati! Malvasia di Candia aromatica: To make things a tad more confusing, there also exists Malvasia di Candia Aromatica. The Aromatica is said to have a finer perfume. This Malvasia is cultivated mainly in Emilia, particularly in the provinces of Piacenza, Parma and Reggio Emilia. It is the primary component in a number of dry and semi-sweet wines, made in still, semi-sparkling, fully sparkling and passito styles. It is also the major component in Lombardy‚is Oltrepo Pavese Malvasia. This wine, too, can be dry, sweet, still, semi-sparkling or fully sparkling. Malvasia del Lazio: This sub-variety is most widely planted in Lazio, where it is cultivated mainly in the DOC zones of Marino and Castelli Romani. It is becoming ever more popular with Frascati producers, who are increasing its role in that wine. Malvasia istriana: The first documented reference to the variety istriana dates from around 1300. This sub-variety is cultivated mainly in Friuli Venezia-Giulia, and dry varietal Malvasia is produced in every DOC zone in the region. I often find a distinct note of mandarin oranges in wines made from this variety. Malvasia di sardegna: Malvasia is thought to have arrived in Sardinia during the island‚is Byzantine era. It is the major component in four wine styles: dry, sweet, sweet fortified and dry fortified. It makes up at least 95% of Malvasia di Bosa and Malvasia di Cagliari. Malvasia di Lipari: This Malvasia sub-variety was brought to the Lipari or Aeolian islands (a volcanic archipelago off the north-east coast of Sicily) by the Greeks. The variety was in decline in 1963 when Carlo Hauner, a designer and painter, arrived on the island of Salina as a tourist. He was so struck by the beauty of the place that he moved there. Mr. Hauner, who passed away in the 1990s, is considered largely responsible for resurrecting the vineyards and reputation of this vine. A pleasant dry white wine is made from fresh grapes, but it is Malvasia delle Lipari Passito (made from semi-dried grapes) that has the more important reputation. This passito, which has a minimum alcohol level of 18°, has a crisp, appealing flavour which hovers between hazelnuts and wild flowers. A fortified (liquoroso) style, which has a minimum alcohol level of 20°, is also made. Dry Malvasia: straw yellow to pale gold. Fresh and fruity on the nose. Light almond and hazelnut notes, with distinct floral tones and more elusive apricot hints on the palate. The medium to high alcohol level results in good structure. Not all producers are capable of achieving these clean, well-balanced results. They allow the alcohol to get the upper hand, thus negating any charm the fruit may have to offer. Sweet Malvasia: pale gold. Good structure. Hazelnut and almond notes mingle with floral tones on the nose, and re-emerge on the palate. A rich texture and fine, clean finish.

Lagrein

admin — Wed, 31 Dec 1969 23:00:00 +0000

Lagrein flourishes in the Trentino-Alto Adige region, where it is the primary grape for Lagrein Dunkel (or Lagrein Scuro), a well-structured, deeply-coloured red with ageing potential, and Lagrein Kretzer (Lagrein Rosato), a delicate rosè intended for drinking young. When Lagrein Dunkel is aged for at least two years, it may be labelled as riserva. When Lagrein is produced in the vineyards of the commune of Bolzano, it can be labelled as ‚iLagrein di Gries‚i (Grieser Lagrein or Lagrein aus Gries). The name of this variety is thought to be derived from Lagara, a colony of Magna Grecia noted for the quality of its wines. Deep ruby, with a slight fuchsia sheen. The wine has crisp acidity, and on the palate one finds an attractive blackberry flavour, which is reminiscent of bramble crumble.

Grillo

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This variety is probably of Puglian origin. It found its way to Sicily as a replacement vine in the aftermath of the late-19th century phylloxera epidemic. By the 1930s, it accounted for around 60% of the island‚is vines. This figure dropped to around 17,400 hectares by the 1950s. Today, it accounts for little more than 6,000 hectares, and its production area is largely confined to the seaboard between Trapani and Marsala. Grillo is part of the grape mix for Marsala and is also blended with other varieties to make attractive dry whites. The Grillo grape is high in sugar, and, like all successful Sicilian white varieties, it produces wines with good body, which can continue to evolve for three or four years. Straw to pale gold. One finds light notes of hazelnuts, sweet corn and butterscotch on the nose. The wine has good body. A fresh almond note emerges on the finish.

Greco

admin — Wed, 31 Dec 1969 23:00:00 +0000

In the 8th century B.C. a serious agricultural crisis brought on in part by a swelling population forced poorer Greeks to search for new territory across the sea. Some of these voyagers landed in what is now Calabria. Among their precious possessions were seeds and vine cuttings. These were the antecedents of some of Italy‚is most important grape varieties. During the Middle Ages, the Venetians, who traded throughout the Mediterranean Basin, created a popular market for ‚iGreek Wines‚i. To keep pace with the demand, vineyards of Greco vines were planted wherever the Venetians had ports. Over time, the vines in these disparate areas subtly changed their characteristics based on the climate and the terrain in which they were planted. It is likely, for example, that Garganega (Soave‚is main grape) and Grechetto (the base of many Tuscan and Umbrian whites) are descended from Greco vines. To further confuse the ampelographer, the perceived superiority of ‚iGreek Wines‚i meant that any local variety of outstanding quality was likely to be called ‚iGreco‚i. Two main sub-varieties have developed from the original Greco variety: Greco Bianco and Greco B (also known as Greco di Tufo). These are used in the composition of fine southern Italian white wines. Dry: This wine is pale gold with amber highlights. It has hints of toasted almonds and figs on the nose and palate. Sweet: Rich golden in colour. This wine is fragrant with notes of orange blossoms, figs and honey. With age, the sweetness evolves into a richer, fuller sensation on the nose. Greco Bianco is a part of the blend of every Calabrian DOC dry white, and it is an optional variety in many of the region‚is DOC reds and rosès. It plays the major role in Cirò Bianco (at least 90%), Lamezia Greco (85%), and in the unusually sweet wine, Greco di Bianco. The production zone for this latter wine is limited to the commune of Bianco and part of the commune of Casignana in the province of Reggio Calabria. Grapes for Greco di Bianco are left to dry on racks before pressing. The resulting wine, which has an alcohol level of at least 17°, can easily continue to evolve for 10 years. The sub-variety called Greco B. found its perfect habitat in the volcanic soils of Campania, first on the slopes of Vesuvius, then spreading to the rest of the region. It featured in the blends of some of the Roman Empire‚is favourite wines. The best known wine made from this variety is Greco di Tufo, whose production zone lies north of Avellino around the commune of Tufo, within an hour‚is drive from Naples. Greco di Tufo distinguishes itself from other Southern whites by its pronounced fruity character. This may be to its cool vineyard sites, which lie at between 400 and 700 metres above sea level. The wine must be at least 85% Greco, with the option of adding Coda di Volpe to the blend. Greco di Tufo is best drunk young, within 2 to 4 years from the harvest. The region‚is other DOC zones producing Greco-based wines are clustered east of Naples in the province of Benevento. They are Sant‚iAgata dei Goti (a minimum 90% Greco), Taburno Greco (minimum 85%) and Sannio Greco. A passito version of this latter wine is also made from grapes that are left to semi-dry on the vine or on racks in well-ventilated lofts. It reaches an alcohol level of around 14.5°. Sannio Greco is also made in sparkling styles of varying degrees of sweetness. Greco B is grown on the Island of Capri in terraced vineyards that descend to the sea. It plays a part in the blend of Capri Bianco and it may also be included in the blend of Penisola Sorrentina Bianco, whose production zone lies in hillsides in the province of Napoli. Both still and sparkling dry Grecos are produced in the province of Viterbo in the DOC zone of Vignanello. These wines may be labelled as Greco di Vignanello or simple as Greco.

Garganega

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Garganega is believed to be of Greek origin. While found in isolated pockets throughout Italy, it produces its most memorable results in the Veneto provinces of Vicenza, Padua and Verona. When grown in optimum sites, when yields are kept low and when the grapes are allowed to ripen fully, this variety is capable of producing whites with delicate flavours of pear, pineapple and apricot which become fuller and more luscious as the wine matures. Garganega is especially the major component in Italy‚is most maligned wine: Soave. Soave: Over-production in the past made the name Soave synonymous with neutral anonymous whites. Only few producers rose above the bland morass, producing elegant, well-structured and flavourful wines. In recent years, they have been joined by a small but ever increasing band of dedicated, quality-led winemakers. The Soave production area, which received the DOC designation in 1968, is some thirty kilometres east of the northern Italian city of Verona. At its centre is the Classico zone, whose vineyard sites are limited to a few hillsides around the quaint medieval town of Soave itself, and the nearby hamlet of Monteforte d‚iAlpone. The vineyards in the foothills and plains surrounding the hilly Classico zone are referred to locally as ‚iSoave DOC‚i in order to distinguish them from Soave Classico. The traditional blend for Soave is a minimum of 70% Garganega, with the optional addition of Chardonnay and/or Trebbiano di Soave. Some producers choose to make the wine using only Garganega. They are also free to use wood or use stainless steel. All these options mean that styles can vary considerably from producer to producer. Simple Soave is designed to be drunk a year or two after the vintage. Soave that has spent some time in barrels can usually last a year or so longer. But it is with single-vineyard Soaves from quality-conscious producers that the Garganega variety is able to demonstrate its ageing potential. The first single-vineyard Soave was the 1971 Calvarino. Today‚is crisp, supple, floral-scented Calvarino is made from around 70% Garganega and 30% Trebbiano di Soave. In 1978 an incomparable 100% Garganega Soave was launched. Now most quality-led producers make at least one single-vineyard wine. Well-made examples can be drunk from three to eight years after the harvest, and wines from top vintages and top producers can easily keep (and improve) for ten years or more. Some producers also make sparkling Soave. When made with care, this is a lovely wine for drinking with a light summer lunch or while watching the sun go down on a warm evening. It is, however, seldom found outside the zone. Recioto di Soave: In 1998 Recioto di Soave, a sweet wine, became the Veneto‚is first DOCG. Grapes for Recioto are usually picked a bit earlier than the rest of the harvest, and are left to dry on racks or in wooden or plastic crates for several months before being pressed. The resulting must is very dense and rich and produces wines with an alcohol level of around 14°. When well-made, a Recioto di Soave is nothing short of magic: it achieves excellent balance between acidity and sweetness, with tantalising fragrances of green tea and yellow fruits ‚i peaches, apricots ‚i mingling on the nose. Few Reciotos, however, live up to this ideal. Some producers also make a sparkling Recioto di Soave: it is an acquired taste. Gambellara: A provincial border divides the Soave zone from the tiny (some 990 hectares in all) Gambellara area (DOC since 1970). The grape mix and wine styles are very much the same for both zones. Dry Gambellara is composed of a minimum of 80% Garganega. Gambellara Recioto is made from semi-dried grapes just as in Soave. The only difference is that here the grapes are sometimes draped onto screens which are hung from the ceiling, rather than dried on racks. Local producers are particularly proud of their sparkling Recioto. Gambellara Vin Santo is not made like Tuscan Vin Santo. Here the term simply applies to a wine made from semi-dried Garganega which is aged for a minimum of two years before being released on to the market. The Colli Berici zone, east of Gambellara and south of Vicenza, makes a DOC Garganega, to which small amounts of Trebbiano di Soave may be added. The Colli Euganei zone, south of the city of Padua, uses Garganega as a component in its Bianco. Both these zones are emerging as important areas for fine wine production, particularly with regard to Cabernet- and Merlot-based wines. For a well-made dry Garganega: Fresh, citrusy fragrance with notes of elderflowers and acacia blossoms, and a creamy undertone. On the palate, elegant apricot flavours emerge. For sweet Garganega: when good, it offers an exquisite balance between lively acidity and sweet, apricot-tinged fruit. I often find a light note of green tea on the nose.

Gaglioppo

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Gaglioppo is found in limited quantities in the Marche, Campania, Umbria and Sicily. But it is in Calabria that it thrives. It is the most widely planted variety in that region and it is a component in every one of Calabria‚is red DOC wines. Ruby to garnet in colour. The wine is always refreshing on the nose, with an amalgam of scents that include tar, red liquorice and rose hip tea. These sensations are carried through on to the palate. The wine is lightly tannic, with good body and medium to high alcohol. Gaglioppo most likely arrived on the Ionian coast of Calabria with the first Greek settlers. Its best known DOC is Cirò Rosso, whose production area is centred around the attractive town of Cirò Marina, located on the coast near Punta Alice, a southern promontory on the Gulf of Taranto. Its location between the sea and the Sila Mountains creates extreme differences between day and night-time temperatures, which allows the grapes to ripen more slowly, thus achieving fuller development of aromas and flavours. In Greek times, wines from this area were so highly prized that they were awarded to the winners of Olympic Games. Cirò Rosso is made from 95% Gaglioppo, with the option of adding up to 5% Trebbiano Toscano and/or Greco Bianco. The wine must be aged for at least eight months and have a minimum alcohol level of 12.5°. The word ‚iclassico‚i may be added to the label when the grapes used to make the wine are grown in the communes of Cirò and Cirò Marina. Both the red and rosè versions of Cirò Classico may be labelled superiore if they have a minimum alcohol level of 13.5°. When the wine has been aged for at least two years, it may be called riserva. Well-made Cirò Rosato is the colour of blood-orange juice. Its flavours are broad but elegant and on the palate it has minerally notes and hints of frozen strawberries. For the region‚is other reds and rosès, Gaglioppo is blended with a number of red and white varieties, including Greco Nero, Nerello Cappuccio, Malvasia Nera, Malvasia Bianco and Greco.

Freisa

admin — Wed, 31 Dec 1969 23:00:00 +0000

At one time, Freisa was among the most important varieties in Piedmont and was widely planted in Lombardy and the Veneto as well. It is now largely confined to the Asti and Casale areas of the Monferrato and to the Chieri and Alba zones. Nowadays, commercially-available Freisas tend to be lively, fresh and fruity dry wines, though the local Piedmontese tradition has always favoured slightly sweet, sparkling or semi-sparkling products. Some producers are now also ageing Freisa in wood with excellent results. This barrel ageing concentrates the fruit and subdues the variety‚is natural exuberance. Each style is valid, though my personal preference is for the simpler, juicier dry version. Freisa is also used in small amounts to add zest to the blends of other Piedmontese reds. It has a rich ruby colour, sometimes with an almost fuchsia sheen. It is fresh and lively on the nose, with strawberry and wild berry scents which are echoed on the palate.

Fiano

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This ancient Southern Italian variety originated in the area around Lapia, a hamlet in the hills east of Avellino in Campania. Its structure makes it suitable for a certain amount of ageing, as well as for appassimento. Like many indigenous (and low yielding) grape varieties, Fiano faced extinction by the early 1970s. Fortunately for wine lovers everywhere Dr. Antonio Mastroberardino, who has a passion for viticultural history, stepped in to rescue it. There are two varietal Fianos in Campania. The most well known is Fiano di Avellino. Small amounts of Greco, Coda di Volpe and Trebbiano Toscano may be added to the blend of this dry white. Sannio Fiano, whose production zone lies in the province of Benevento, is made in a dry, still style as well as a sparkling version, which may be either semi- or fully sweet. Fiano plays a part in the blends of the Campanian DOCs of Cilento Bianco, Penisola Sorretina Bianco and Vesuvio Bianco. In Puglia, it is in the blend of Gravina, whose production zone is in the province of Bari. This wine may be dry or semi-sweet, and either still or sparkling. Straw yellow in colour. One finds scents of toasted hazelnuts on the nose. There is usually a mineral/salty note on the palate of this supple wine.

Favorita

admin — Wed, 31 Dec 1969 23:00:00 +0000

Favorita, a biotype of Vermentino, is found in the Langhe region of Piedmont, and is the sole component in the delicate and refreshing Langhe Favorita. The first recorded mention of this variety dates from 1676 in the inventory of the Counts of Roero. Its origin is to be found in the practice of Ligurian oil merchants of giving vine cuttings as gifts when they traded their product. Straw coloured. A delicately aromatic bouquet and light almond note on the palate.

Falanghina

admin — Wed, 31 Dec 1969 23:00:00 +0000

Falanghina is found principally in Campania, and may well have been a component in the famous wine of the Roman era, Falerno. Its fortunes faded over time, however. It suffered during the phylloxera epidemic of the early 20th century, and it continued to lose ground after the World Wars, when many of its vineyards were abandoned. Its rescue from extinction can be attributed, in large part, to Francesco Avallone. In the 1950s, Avallone, a lawyer with a profound interest in history, began researching the kinds of wines the Romans were likely to have drunk. ‚iMy father, a student of Roman Law, always had a passion for the history of our zone,‚i says Maria Ida Avallone. ‚iAnd he could not bear the thought that this great wine, one praised by poets and connoisseurs of the past, could be lost.‚i Pale straw in colour. The wine is supple. A delicate vanilla tone ‚i a characteristic of the grape, not a result of oak ‚i runs through its fresh fruity flavour.

Dolcetto

admin — Wed, 31 Dec 1969 23:00:00 +0000

Some authorities believe that Dolcetto originated in the Monferrato hills. Others are of the opinion that its home ground was Liguria, and that it found its way to Piedmont as a result of the many interregional commercial exchanges which took place during the Middle Ages. Whatever its origins, this variety‚is production zone today is still limited to Piedmont and its neighbouring regions of Liguria and Valle d‚iAosta. This grape‚is name is usually said to derive from the particular sweetness (dolcezza) of its berries. Sweetness, however, is not a characteristic of the wines made from this variety. Dolcetto cultivated in mountain and high hillside sites tends to produce elegant and delicately perfumed wines, while Dolcettos from the plains tend to be more robust and slightly higher in alcohol. Most Dolcettos are fresh, fruity and intended for drinking two to four years from the vintage. Some producers, however, choose to make intensely concentrated, age-worthy wines. Both these styles share a dark, vivid colour; lowish tannins and moderate to good acidity. There is a fuchsia sheen over deep, dark ruby. Dolcetto is noted for its supple body and its elegant perfumes, which can include scents of over-ripe cherries, blackberries, and, depending on the zone, either floral or chocolate tones. food pairings Dolcetto goes well with Bagna c uda, risottos and pasta dishes with meat, liver or mushroom sauces, as well as stewed and grilled meats or vegetables. The more robust and complex versions (such as the one from Ovada) are excellent with rich poultry or even game dishes such as jugged hare. Piedmont: Prior to the outbreak of the phylloxera epidemic, which tore through Europe‚is vineyards in the late 19th century, Dolcetto was considered one of Piedmont‚is most important varieties and its wines were held in high esteem. However, when post-phylloxera re-planting began, Dolcetto vines were often replaced with those of the more productive Barbara variety. It is only in recent years that Dolcetto has begun to reclaim its former illustrious position. There are no less than seven principal DOC production zones for Dolcetto: Dolcetto d‚iAlba, Dolcetto di Dogliani, Dolcetto di Diano d‚iAlba, Dolcetto delle Langhe Monregalesi, Dolcetto d‚iAsti, Dolcetto d‚iAcqui and Dolcetto d‚iOvada. This grape also produces DOC varietals in the more extended Langhe, Colli Tortonesi, Monferrato and Pinerolese districts. The Dolcetto d‚iAlba zone, in the province of Cuneo, is by far the largest, with around 1,660 hectares under vine in the hilly area around the town of Alba. Its wines have a big, juicy, mouth-filling blackberry fruit flavour. With one year of ageing and a minimum alcohol level of 12.5° they can be labelled superiore. There are three other denominations located in Cuneo province. Dolcetto di Diano d‚iAlba‚is territory (this wine may simply be labelled Diano d‚iAlba without specifying the variety) is limited to the hillsides in the single commune of Diano d‚iAlba. Its elegantly perfumed yet well-structured wines can carry the name of the vineyard (Sori) on the label. Dolcetto di Dogliani tends to have a very fruity fragrance and supple body. With one year of ageing and a minimum alcohol level of 12.5°, these wines may be labelled superiore. The Dolcetto delle Langhe Monregalesi is a small DOC that lies in the hills overlooking Mondovi. It has a bright ruby colour, vinous nose, medium body and moderate acidity. Dolcetto d‚iAsti, produced in twenty-four communes in the Monferrato hills, tends to be fruity, forward and quaffable. It, too, may be labelled superiore when it has undergone one year of ageing and has a minimum alcohol level of 12.5°. The second largest zone in terms of surface under vine is that of Dolcetto di Ovada. Its territory lies on the border with Liguria and includes twenty-two communes in the province of Alessandria. Dolcetto d‚iOvada is well-structured and suitable for ageing. Its perfumes include scents of violets and almonds. Dolcetto d‚iAcqui is produced in twenty-three communes in the province of Alessandria. Its perfumes, too, include decidedly floral overtones. Both of the latter wines have a minimum alcohol level of 11.5°. With one year of ageing and an alcohol level of 12.5°, they may be labelled superiore. In Liguria, the boomerang-shaped region south of Piedmont, the Dolcetto variety has a red stem and is known as Ormeasco. Due to differences in climate and terrain, its yields are lower than in Piedmont, and the resulting wine tends to be very dry and well-structured, with scents of wild berry fruits, bilberries, raspberries and even peachy notes. The name Ormeasco comes from the village of Ormea, which lies in the DOC production zone of Riviera Ligure di Ponente, on the border with Piedmont. The superiore version has a minimum alcohol level of 12.5° and is aged for one year. In good vintages, this wine can continue to evolve for ten to twelve years. Ormeasco Sciac-tr¡ is a fresh, perfumed, coral-coloured wine, meant for drinking young. Its unusual name is really a description of the processes used in making a rosè: the grapes are pressed (schiacciare) and then the skins are taken away (tirare). Ormeasco Sciac-tr¡ (also spelled Sciacchetr¡) should not be confused with Cinqueterre‚is ‚iSciacchetr¡‚i, which is a sweet white wine made from semi-dried grapes. Dolcetto is also part of the blend (20-70%) of Golfo del Tigullio Rosso. This zone, which also produces rosè, semi sparkling and novello wines, lies on the hills around the port city of Genoa. Here Dolcetto is sometimes blended with Barbera and/or Ciliegiolo, to make supple, well-structured dry reds. Valle d‚iAosta: Dolcetto is a lesser component in the blends of a number of Valle d‚iAosta wines, including Chambave Rosso and Arnad-Montjovet.

Croatina or Bonarda

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The ancient Croatina vine may have originated in the Oltrepo Pavese of Lombardy. Due to its resistance to oidium (powdery mildew) it gained ground in the late 19th century. Today, it is most widely planted in Lombardy (in the Oltrepo Pavese zone), Piedmont (in the provinces of Alessandria, Vercelli and Novara) and Emilia-Romagna (in the Colli Piacentini area). In the Oltrepo Pavese and Piacentini zones, this variety is sometimes called Bonarda. This creates no end of confusion for Italian wine lovers, as Bonarda is also the name of a separate variety. In Oltrepo Pavese, Croatina plays a part in the blend (along with Uva Rara, Barbera, Vespolina and Pinot Nero) of Oltrepo Pavese red and rosè, Buttafuoco and Sangue di Giuda. Croatina is also the primary grape in Oltrepo Pavese Bonarda, which is often slightly fizzy and Lambrusco-like. In the Colli Piacentini zone of Emilia-Romagna, Croatina is blended with Barbera to make a full-bodied wine called Gutturnio, and it is the sole component in Colli Piacentini Bonarda! In Piedmont it is usually blended with other grapes. However, this region also produces a varietal Croatina. Deep, purply-ruby. It has the fresh, lightly fruity perfume of just-pressed grapes. The wine has a certain characteristic earthiness and slightly rustic tannins, good acidity and is medium-bodied.

Cortese

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Cortese is believed to have originated in the Tortona and Alessandria zones of Piedmont. It then spread into the Oltrep³ Pavese and to vineyards around Lake Garda. It has a high concentration of sugar, substantial acidity and relatively subdued alcohol. The best examples of Cortese are supple and have tenuous scents. When describing such wines, the fine line between delicate and insipid has occasionally been blurred. Straw coloured. The best Corteses are supple, and have very delicate perfumes of apples and apricot. On the palate, they have an attractive saline quality. Cortese di Gavi is the best known example of this variety. Its vineyards are planted on the hillsides around the ancient walled town of Gavi in the province of Alessandria. This wine was first championed in the early 1950s. It subsequently became Italy‚is second white DOCG (after Albana di Romagna). A furious spate of experimentation began with techniques such as cryo-maceration and the use of barrique. Today, many producers are coming to the conclusion that the wine shows at its best in its simpler, easy-drinking style. Oaked Cortese di Gavi, while often very well made and satisfying, tends toward anonymity. Such wines could, in fact, be substituted for oaked Chardonnays from anywhere in the world. Before the outbreak of phylloxera at the end of the 19th century, Cortese was one of the most widely planted white varieties in the Novi Ligure and Tortona zones. The vineyards producing Colli Tortonesi Cortese lie on a band of hills in the province of Alessandria, on the border with Lombardy. Its wines, which may be still, semi- or fully sparkling, are made exclusively from Cortese. Cortese dell‚iAlto Monferrato and Piemonte Cortese are made from a minimum of 85% of the named grape, and they, too, are made in a variety of styles. Oltrepo Pavese Cortese is made from at least 85% of the named grape. Its alcohol level hovers at around 10.5°. It comes in still, semi- and fully sparkling versions. Garda Cortese (minimum 85% Cortese) is fresh and slightly sweet. Its production zone lies on the hillsides around Lake Garda, and includes vineyards in the Veneto commune of Verona and the Lombardy communes of Mantova and Brescia.

Cannonau

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Cannonau was probably brought to Sardinia by the Spanish in the 1400s. In Seville, the variety was known as Canonazo. Today it is more widely known in Spain as Ganache or Granaxa. In southern France, Valle d‚iAosta, Algeria and Tunisia it goes by the name of Grenache. The dry, windy climate of Sardinia is ideal for Cannonau. After the phylloxera outbreak swept through Sardinia, it became a popular replacement variety. It emerged as a major player in the early 20th century, and is now the most widely planted vine on the island. It is used in the production of reds, rosès and fortified wines. The Cannonau di Sardegna DOC zone includes the entire region. Within this area, are three sub-zones: Oliena (centred on the communes of Oliena and Orgosolo in the province of Nuoro), Capa Ferrato (which includes the communes of Castiadas, Muravera, San Vito, Villaputzu and Villasimius in the province of Cagliari) and Jerzu (centred on the communes of Jerzu and Cardedu in the province of Nuoro). Cannonau di Sardegna has a minimum alcohol level of 12.5° and is aged for at least six months. If it has an alcohol level of 13° and has been aged for at least two years it may be labelled riserva. Liquoroso (or fortified) Cannonau is made in two styles: Dolce Naturale (a sweet version, with a minimum alcohol level of 16°) and Secco (which is dry and has a minimum alcohol level of 18°.). Both these styles must undergo at least six months of barrel ageing. The wine is ruby red. It is usually well-structured with blackberry flavours. A wood-aged Cannonau can be powerful and long-lived, and its black-cherry fruit is shaped by a touch of chocolate.

Lambrusco Mantovano

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For those of us living in the Northern Hemisphere, spring is either coming or has arrived. This means, among other things, cookouts with generous platters of cold cuts, barbecued chicken, grilled vegetables, and a host of other marvels. What to drink with it all? So I settle for Lambrusco. It’s the perfect wine for your cuisine: light, flavorful, zesty, and low in alcohol, about 11% — just the thing for a dinner. It’s also an ancient wine, mentioned by Virgil, Pliny, Cato, and Strabo, who was astonished by the size of the barrels made to contain the harvest. None of what the Romans drank has survived, so there’s no telling what it was like. However, in the 1300s Pier de’ Crescenzi and Andrea Bacci discussed its cultivation, and since then a steady stream of poets have sung its praises. Taken as a whole, Lambrusco is red wine whose primary characteristics are sparkle, lightness and low alcohol content. Lambrusco’s sparkle is considerably lower key than that of Champagne or spumante: the fizz boils up when the wine is poured, then settles down, leaving a faint ring of white around the edge of the glass. Lambrusco is also characteristically light — not much in the way of tannins or body. Why drink it, then? Because it’s delightfully refreshing, with a sparkle-enlivened bouquet that can vary from fruity with pleasant vinous overtones to floral with hints of violets and heather. On the palate it is zesty, with nice fruit flavors and a clean finish. Since it is relatively acidic, it goes especially well with foods that are oily or contain mayonnaise (grilled sausages, potato salad, etc). One important thing to keep in mind is that Lambrusco can be either dry or sweet (the characteristics of the individual wines will remain constant from year to year). Obviously, grilled chicken with a dry sparkling wine that leaves the palate clean will be quite different from the same chicken with a sweeter sparkling wine that would go well with a peach. Fortunately, the label does come to your assistance: Secco means dry and Amabile means sweet. So read carefully and if you’re in doubt taste a bottle before buying several for your picnic.

Name Lambrusco Mantovano
Denomination doc
Category Red, Rose
Regulation of production Ministerial Decree 06/05/1987 – G.U. 20/10/1987 No 245
Region Lombardia
Province Mantova
Vines which is allowed to produce it: Lambrusco Maestri: 85.0% – 100.0%, Lambrusco Marani: 85.0% – 100.0%, Lambrusco Salamino: 85.0% – 100.0%, Lambrusco Viandese: 85.0% – 100.0%
Grape’s yield for hectare 150 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 6 for 1000
Colour From pink to ruby red more or less intense garnet of varying intensity .
Fragrance Winey, fruity sometimes with a hint of purple and black currant.
Flavour Savoury, sour , dry.
Matchings Broth, boiled meat, sausage , salami, sausages , pasta with sauces prepared, dishes of eggs.

Montescudaio Vermentino

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Name Montescudaio Vermentino
Denomination doc
Category White
Regulation of production Ministerial Decree 25/10/1999 – G.U. n.261 of 11/06/1999
Region Toscana
Province Pisa
Vines which is allowed to produce it: Vermentino: 85.0% – 100.0%
Alcohol / wine 11%
Acidity 5 for 1000
Colour more or less intense straw yellow
Fragrance large and fruity
Flavour dry, harmonious
Matchings fish dishes.

Monteregio di Massa Marittima Vermentino

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Name Monteregio di Massa Marittima Vermentino
Denomination doc
Category White
Regulation of production Ministerial Decree 10/03/1994 – G.U. n.242 of 15/10/1994
Region Toscana
Province Grosseto
Vines which is allowed to produce it: Vermentino: 90.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 11,5%
Acidity 5,5 for 1000
Colour Brilliant straw, sometimes with greenish tints.
Fragrance Mild, characteristic.
Flavour Dry, smooth, velvety.

Oltrepò Pavese Sauvignon

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Name Oltrepò Pavese Sauvignon
Denomination doc
Category White Rose
Regulation of production Ministerial Decree 22/10/1987 – G.U. 14/04/1988 No 87
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Sauvignon: 85.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10.5 (White and Rose 11.5)%
Acidity 5 for 1000
Colour Straw.
Fragrance Characteristic, delicate.
Flavour Dry, cool, nice.

Oltrepò Pavese Sangue di Giuda

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Name Oltrepò Pavese Blood of Judas
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. 14/04/1988 No 87
Region Lombardia
Province Pavia
History The name attached to his red ruby, but a legend derives from Judas, who repented after afterlife is resurrected by Jesus and appears in Broni country in the heart of Pavia, to save the vineyards of these areas.
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 12%
Alcohol / wine 12%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense wine.
Flavour Full-bodied, somewhat sweet.

Oltrepò Pavese Red

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Name Oltrepò Pavese Red
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense wine.
Flavour Full-bodied and tannic leggermante sometimes lively.

Oltrepò Pavese Rose

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Name Oltrepò Pavese Rose
Denomination doc
Category Rose
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Tending to pale pinkish cherry.
Fragrance Slightly vinous, distinctive.
Flavour Dry and harmonious.

Oltrepò Pavese Riesling Renano

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Name Oltrepò Pavese Riesling Rhine
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Riesling: 85.0% – 100.0%, Riesling Italico: 0.0% – 15.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 65%
Alcohol / grape 10,5%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Pale yellow.
Fragrance Characteristic, agreeable.
Flavour Fresh, pleasant.

Oltrepò Pavese Riesling Italic

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Name Oltrepò Pavese Riesling Italic
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Riesling Italico: 85.0% – 100.0% , Riesling: 0.0% – 15.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Pale straw yellow, greenish.
Fragrance Characteristic, agreeable.
Flavour Fresh, pleasant.

Oltrepò Pavese Pinot Noir Sparkling

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Name Oltrepò Pavese Pinot Noir sparkling
Denomination doc
Category White, Rose
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Pinot Noir: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 65%
Alcohol / grape 9%
Alcohol / wine 11,5%
Acidity 5 (Rose 4) for 1000
Colour Straw, greenish clear.
Fragrance Characteristic.
Flavour Fresh, fruity, very nice, fine.

Oltrepò Pavese Pinot Noir

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Name Oltrepò Pavese Pinot Noir
Denomination doc
Category White, Red, Rose
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Pinot Noir: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 4 (Pinot Noir Blanc 5) for 1000
Colour Red.
Fragrance Characteristic.
Flavour Cool, dry, very pleasant end.

Oltrepò Pavese Pinot Gris

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Name Oltrepò Pavese Pinot Gris
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Pinot Grigio: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Straw more or less intense or slightly coppery.
Fragrance Characteristic fruity.
Flavour Fresh, fruity, pleasant.

Oltrepò Pavese Muscat

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Name Oltrepò Pavese Muscat
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Moscato Bianco: 85.0% – 100.0% , Malvasia di Candia Aromatica: 0.0% – 15.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 9,5%
Alcohol / wine 10.0 (Passito 18.0)%
Acidity 5 (Passito 3.5) for 1000
Colour Pale yellow with golden reflections.
Fragrance Aromatic, distinctive, intense and delicate.
Flavour Sweet, pleasant muscat.

Oltrepò Pavese Malvasia

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Name Oltrepò Pavese Malvasia
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Malvasia di Candia Aromatica: 85.0% – 100.0%
Grape’s yield for hectare 115 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Pale yellow.
Fragrance Aromatic, intense.
Flavour Dry.

Oltrepò Pavese Cortese

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Name Oltrepò Pavese Cortese
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Cortese: 85.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Yellow.
Fragrance Vinous, distinctive.
Flavour Fresh, soft, agreeable.

Oltrepò Pavese Chardonnay

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Name Oltrepò Pavese Chardonnay
Denomination doc
Category White
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Chardonnay: 85.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour More or less intense straw yellow.
Fragrance Distinctive, fruity aroma with a vein.
Flavour Fresh, fruity, pleasant, intense.

Oltrepò Pavese Cabernet Sauvignon

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Name Oltrepò Pavese Cabernet Sauvignon
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Cabernet Sauvignon: 85.0% – 100.0%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 12%
Acidity 4,5 for 1000
Colour Ruby red.
Fragrance Slightly herbaceous and distinctive.
Flavour Full, balanced, slightly tannic.

Oltrepò Pavese Buttafuoco

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Name Oltrepò Pavese Buttafuoco
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
History Legend has it that the name derives from the recollection of a battle lost by a company of sailors imperial-controlled operations to ferry the Po near Stradella, and then working on these hills in war against France and Piedmont. The wine had more success in attracting the fire of battle as the sailors who, in a large cellar, massacred barrels and bottles.
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: Minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 12%
Alcohol / wine 12%
Acidity 5 for 1000
Colour Red more or less intense.
Fragrance Winy, intense.
Flavour Dry, full body.
Matchings Red meat, cassoeula.

Oltrepò Pavese Bonarda

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Name Oltrepò Pavese Bonarda
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Croatina or Bonarda: 85% – 100%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 10,5%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense and pleasant.
Flavour Sweet, slightly tannic, fresh.

Cirò

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Name Cirò
Denomination doc
Category Rose, Red, White
Regulation of production Ministerial Decree 25/9/1989 G.U. 11/4/1990 n.85
Region Calabria
Province Catanzaro, Crotone
History The vineyards of the Ionian side of the Sila, in the province of Crotone, are the most direct heirs of Greek viticulture. Among the three Doc that reward the production of great fame and prestige, the rinomatissima Cir Doc said to include the most ancient wine thimble. His fame dates back to the founding of Kroton nellVIII BC With its ancestor, the Krimisa product between Sybaris and Croton, toasting to the Olympic sporting victories of Magna Graecia. The production area circumscribed by the Marquis dellalto clay hills, which slope towards the Ionian coast. The winemakers of today have not forgotten the valuable lessons of their forefathers, and in many crops remain low sapling form of farming, typical dellantica Greek viticulture, which have not even left the old vines: Gaglioppo (the Black Prince), the Mantonico (with white fruit), the Greek White.
Vines which is allowed to produce it: Gaglioppo: 95.0% – 100.0%
Grape’s yield for hectare 115 quintals
Grape’s yield / wine 70%
Alcohol / grape 12%
Alcohol / wine 12,5%
Acidity 5 for 1000
Colour Ros more or less intense.
Fragrance Delicate and vinous.
Flavour Dry, fresh, harmonious and pleasant.
Matchings Appetizers and tasty white meat.

Oltrepò Pavese Barbera

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Name Oltrepò Pavese Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 G.U. No.87 of 14.4.1988
Region Lombardy
Province Pavia
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Deep ruby red, clear, brilliant.
Fragrance Winey and after aging, distinctive aroma.
Flavour Full-bodied, slightly tannic, acidic, bright, sparkling.

Val di Cornia