Stelo Italian Wine

Alcamo Sauvignon

admin — Mon, 03 Jan 2011 08:56:46 +0000

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Name Alcamo Sauvignon
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Sauvignon max. 40%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less intense.
Fragrance Delicate and distinctive.
Flavour Typical, dry, aromatic.

Alcamo Red

admin — Mon, 03 Jan 2011 08:55:30 +0000

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Name Alcamo Red
Denomination Doc
Category Red
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Rubino more or less intense.
Fragrance Spicy, fruity, distinctive.
Flavour Dry, harmonious, full.
Aging Reserve for at least two years of which at least six months in wooden containers, with effect from 1 December following the harvest of grapes.

Alcamo Rose

admin — Mon, 03 Jan 2011 08:54:10 +0000

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Name Alcamo Rose
Denomination Doc
Category Rose
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%
Grape’s yield / wine 120 quintals
Grape’s yield for hectare 70%
Alcohol / grape 11%
Alcohol / wine 11%
Acidity 4,5 for 1000
Colour Rose more or less intense.
Fragrance Fine, fruity.
Flavour Fresh, harmonious.

Alcamo White

admin — Mon, 03 Jan 2011 08:52:48 +0000

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Name Alcamo White
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%
Grape’s yield for hectare 120 (80 for late harvest) quintals
Grape’s yield / wine 70% (60% for Late Harvest)
Alcohol / grape 11% (9,5% spumante, 14% late harvest)
Alcohol / wine 11% (14% late harvest)
Acidity 4,5 for 1000
Colour Straw more or less strong, sometimes with green highlights.
Fragrance Vinous, intense, fruity and harmonious.
Flavour Dry, fresh, balanced.
Aging Up to 2 years.
Matchings Appetizers, soups filled with vegetables, pasta sauces with fish, blue fish and lake in the oven or grilled peasant omelets, tuna, fresh sheep cheese or spicy. In particular: roulade of eggplant, sardines in Palermo, stuffed mussels.

Alcamo Muller Thurgau

admin — Mon, 03 Jan 2011 08:51:08 +0000

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Name Alcamo Muller Thurgau
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Müller thurgau max. 40%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less load.
Fragrance Intense, characteristic, with grassy notes.
Flavour Tasty, balanced, typical.
Matchings Seafood salad, spaghetti with mussels or clams, fried fish, grilled fish, eggplant rolls, tuna, swordfish.

Alcamo Merlot

admin — Mon, 03 Jan 2011 08:49:42 +0000

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Name Alcamo Merlot
Denomination Doc
Category Red
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Merlot max. 40%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Ruby on or off.
Fragrance Fruity, characteristic.
Flavour Dry, harmonious, typical.

Alcamo Grecanico

admin — Mon, 03 Jan 2011 08:48:11 +0000

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Name Alcamo Grecanico
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Grecanico max. 40%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less load.
Fragrance Delicate, fruity, pleasant.
Flavour Dry, typical, cool.
Matchings Seafood salad, spaghetti with mussels or clams, fried fish, grilled fish, eggplant rolls, tuna, swordfish.

Alcamo Classic

admin — Mon, 03 Jan 2011 08:46:34 +0000

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Name Alcamo Classic
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less load.
Fragrance Fragrant, fruity, with hints of plants.
Flavour Pleasant with a bitter aftertaste, structured.
Matchings Seafood salad, spaghetti with mussels or clams, fried fish, grilled fish, eggplant rolls, tuna, swordfish.

Alcamo Chardonnay

admin — Mon, 03 Jan 2011 08:44:59 +0000

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Name Alcamo Chardonnay
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Chardonnay max. 40%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less intense.
Fragrance Intense, fruity, typical.
Flavour Dry, full, harmonious.
Matchings Seafood salad, spaghetti with mussels or clams, fried fish, grilled fish, eggplant rolls, tuna, swordfish.

Alcamo Catarratto

admin — Mon, 03 Jan 2011 08:43:37 +0000

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Name Alcamo Catarratto
Denomination Doc
Category White
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Straw more or less strong, with green reflections.
Fragrance Fragrant, fruity, with hints of plants.
Flavour Pleasant with a slightly bitter aftertaste, structured.

Alcamo Cabernet Sauvignon

admin — Mon, 03 Jan 2011 08:42:08 +0000

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Name Alcamo Cabernet Sauvignon
Denomination Doc
Category Red
Regulation of production Ministerial Decree 30/9/1999, G.U. 13/10/1999 N. 241
Region Sicily
Province Palermo, Trapani
Vines which is allowed to produce it: Catarratto min. 60%, Cabernet Sauvignon max. 40%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Ruby red.
Fragrance Characteristic, pleasant, intense.
Flavour Dry, round and harmonious.

Nasco

admin — Fri, 31 Dec 2010 18:38:08 +0000

Produced in Sardinia since time immemorial Nasco is a variety of great honor and a rare delicacy. Its cultivation is currently limited and concentrated mainly in calcareous soils and sunny located inland of the coast of Cagliari. The dialect name “Nascu” derives from the Latin “muscus” meaning moss, to highlight the unmistakable scent that is particularly acute in old wine a few years. Then known in Roman times, this vine had spread throughout the island until the second half of last century, so that the Universal Exposition in Vienna in 1873, the birth was considered one of the most prestigious wines of Sardinia. Raised mostly still with the classic tree Latin, Nasco is currently reliving a renewed interest earned and even if its production is still limited and appreciated mainly by a score of attentive fans. It has a very elegant and warm color of amber and topaz, texture thick, the extraordinarily intense and enveloping scent of honey, overripe fruit, dates, figs, candied orange with final sunny Mediterranean essences and musk. The palate is dense, smooth and velvety. Since 1972 he has been recognized as DOC Nasco di Cagliari.

Fortana

admin — Fri, 31 Dec 2010 12:07:04 +0000

The Fortana (or grapes of gold) is found in the area near the Adriatic, a sandy strip of land that extends from the mouth of the Po di Goro, north to the mouth of the river Rhine to beyond the salt of Cervia, near Ravenna, in the south . Around the tenth century, the cultivation of the vine and ‘tax thanks to the reclamation work carried out by the monks of the Benedictine Abbey of Pomposa (in the province of Ferrara in the way of London) and the Class in the province of Ravenna. The first rudimentary cultivation of local varieties date back to the Etruscans, located in the city ‘di Spina, Comacchio near (IV century BC). The development of modern agriculture it must be the Este. It is said that the Duchess Renata of France, wife of Duke Ercole II d’Este, harbor ‘dowry in some cuttings of a grape from the Cote d’Or in Burgundy, which had grown in the vicinity of Mesola Wood, now the nature reserve State, then the place of hunting. That variety and ‘known today as the Forest Fortana Eliceo or grapes in gold. Fortana The name probably derives from the term “fructans” which recalls the lushness and the large size of the clusters. One of the monumental halls of delight Belriguardo Voghiera near a palace built for Nicolò III d’Este, and ‘the “vines” with an exceptional painting of the sixteenth century, which creates the illusion of being under a grape arbor supported by groups of four caryatids, the background in the holes left by the towers can be glimpsed of the magical countryside. The Fortana, with its five centuries of history in the area, along with the Sauvignon grape, the Wood White (blend of Trebbiano and Malvasia di Candia Romagna) and Merlot, is part of the Forest Eliceo doc, established in 1989 and protected by the Consortium of Bosco Eliceo wines made in 1991. The term “Eliceo” is derived from the helix, the archaic term of holm oak, holm oak poetic word, the first plant to support the cultivation of vines in sandy soil. The product specification includes the enclosed area from the mouths of the Po, along the main road Romea (named the wine trail of the Wood) and the main road along the Adriatic coast to Sliced Cervia, near Ravenna. This area is located within the Regional Park of the Po Delta, Unesco. A territory with a land that consists of a high percentage of sand, particularly suitable for viticulture because ‘not particularly fertile and less permeable, characteristics that have allowed the vine to have survived the phylloxera aphid at the beginning of the twentieth century destroyed most of the European wine heritage and to have a character very recognizable. Today Fortana grows on ungrafted rootstock and not the U.S., these vines, ungrafted, are more ‘durable and resistant, and above all their rich aroma of the varietal. The Fortana, the type still or sparkling, and ‘characterized by a low alcohol content, ruby red color with purple hues, a distinctive aroma, slightly acid flavor, enhanced flavor’, not too tannic. It accompanies the dishes Ferrara: eel grilled or stewed and lagoon fish, meats such as sausage and gravy from the bondiola.

Tocai friulano

admin — Fri, 31 Dec 2010 11:38:04 +0000

“At the time of war” seven years “, a house of these places went to fight in Hungary. I do not remember the name, but since it had a beautiful blond beard-cob soldiers called him” Forment “wheat. In an assault acted with courage and the Empress Maria Theresa appointed him count, but the nickname stayed, and he became the Earl Formentin. A few years earlier he had married a young heiress, whose father was a master of most of the vineyards of Collio , almost land on the outskirts of Gorizia. In the idleness of the garrisons, Count Formentin had only one longing: to drink the wines of Collio, but it was impossible to have any. Then he brought a high quality of grapes from his vineyards, and they cried on a hill that belonged to his military jurisdiction. This is called the Tokai area, and the vines took root so well, and produced a wine so elected, that he preferred ‘to that of his neck. Tokai was born. ” This delightful story by Titti Rosa tries to describe the birth of the Hungarian Tokai, however, is quite different from today that is grown in the Friuli and Veneto. Some authors argue that the vine Tocai cultivated today come from areas of the old Austro-Hungarian Empire, but that has nothing like the variety that is used for the Furmint Hungarian Tokai. In the morphological Tocai Friulano reminds Sauvignon with which it can easily be confused. Vine medium vigor with good productions presents a cluster average a bit ‘long, with 1-2 wings, medium compact, a little grape’ regular ovoid shape with golden yellow skin, lightly spotted, a little ‘waxy, thick, tender with flesh juicy and very sweet. The resulting wine is pale golden or straw color, bright, equipped with delicate and pleasant not very intense, fresh flavor, round, warm, typically bitter and aromatic. In Veneto the major production areas are the province of Venice and Treviso.

Semidano

admin — Fri, 31 Dec 2010 11:32:29 +0000

The white grape Semidano is one of many varieties in Sardinia and of which you do not know the source. Evidently arrived in ancient times by the landing of Karalis and Nora, and for this reason it has spread, as the Nuragus which goes hand in hand in the vineyards, in Campidano. In the reconstitution of vineyards followed the invasion of phylloxera at the end of ’800 Semidano was preferred Nuragus, production and more abundant and more resistant to cryptogams. Currently it is cultivated in a limited area of Campidano of Oristano. In the vernacular of the Ark is mentioned as missing from Laconarzu and Semidamu and Cettolini as Arvusiniagu or Migiu . The Moris calls it Laeta vitis . The demigod is a variety with an average production, erratic, with low resistance to cryptogams. He has no particular requirements of soil and climate, although I prefer the flat ground limestone, which are obtained alcoholic wines, very fragrant. The wine made from vine Semidano DOC has recently been recognized with the name Sardinia Semidano and with different types.

Sauvignon

admin — Fri, 31 Dec 2010 11:25:15 +0000

Certainly the most important white varieties and popular, along with Chardonnay, which are derived from some of the best white wines in the world. It ‘worth specifying Blanc , as there are other varieties in between, depending on the color of the grapes, the Sauvignon Gris and Rosé (giving wines more body), popular in Bordeaux and Loire, Sauvignon Jaune , Noir and Violet and finally the Sauvignon Vert or Sauvignonasse , considered by some close relative of Tocai Friulano, very popular in Chile, with features smaller than the known Sauvignon Blanc (less abstract, more rustic, reduced aging etc.).. E ‘grape aroma penetrating, which allows the immediate recognition among the typical aromas: gooseberries, nettles, moss and cat pee (qualities that are best expressed in the central areas of Sancerre and Loire). In California, Australia and New Zealand, has been tested fermentation and aging in oak, resulting in wines taste far more complex, but with the loss of those characteristics of freshness and aroma that have rightly made him famous. However, with this method have been produced, thanks to careful selection in the vineyard and increasingly calibrated dosages of wood, great Sauvignon capable of long aging. Accompanied by Sémillon and to a lesser extent from Muscadelle, produces in the Sauternes, one of the world’s greatest sweet wines of great longevity. Vigorous plant, needs a good pruning to avoid excessive vegetative. In Italy, even today, the best Sauvignon produced in Friuli and Alto Adige, in almost all aged in steel. It has medium leaf, round, three-lobed or five-lobed, deep green, medium-small clusters, cylindrical, winged, compact, medium-large berries, sub-round, with thick, golden-green and dotted with plenty of bloom.

Riesling

admin — Fri, 31 Dec 2010 11:20:04 +0000

Rhine Riesling: The White Riesling better known as Riesling is a white grape variety originating from the Rhine valley (Germany), which was already cultivated in Roman times. Some authors trace its name to the expression reiss tiere or wild animal, because the aroma vaguely musky aroma. Riesling r. is the most important grape in Germany is German and what Chardonnay is to France. In Italy Riesling r. is grown mainly in the Trentino Alto Adige, Oltrepò Pavese, Veneto and Friuli Venezia Giulia in cool areas and stony ground. The Riesling grape is a noble grape that produces the most valuable and suitable for the production of white wine of high quality. The bunches are small, cylindrical-shaped pyramid, small but numerous. The beans, golden yellow, sometimes amber with brown specks and slightly aromatic flavor, are round and small diameter. A grape with these features makes the high surface of the skin exposed to the elements. This makes the Riesling r. suited to develop gray mold. This mold, botrytis cinerea, can manifest itself in two ways: if the climate is continental, with wet autumns and characterized by low temperature and stagnant air, the attack of mold prefers the outer surface of the grain and affects the ‘ whole bunch compromising, sometimes relentlessly, the harvest. If the climate is benign, characterized by good temperature, dew and high wind that brings a good air circulation around the bunches of grapes, the attack of mold grows selectively inside the grain and the harvest will excellent wine. In the case of noble rot, the presence of the fungus within the grain port it to a natural concentration of sugars in the grapes during the final stage of maturation. The extraordinary concentration of sugars and the best sugar / acid and translates into excellent wines of distinctive quality. In these modes, and different varieties, you get the wines Sauternes in France, and Hungary Tokaj wines. Riesling grapes from r. vinified in the traditional way you get a nice dry aromatic wine, with a characteristic bouquet, well balanced and light with hints of muscatel. As is often the case with wines with rich bouquet of aromas, Riesling is intoxicating to smell, but once in the mouth, its taste is clean, delicate and elegant, characterized by a well-balanced acidity / alcohol. After swallowing, the phase of the tasting aftertaste makes it possible to “enjoy” its characteristic bouquet of aromas. Riesling r. goes well with fish dishes, appetizers, soft cheeses. Riesling Italico: There is another variety known as Riesling Riesling Italico. In German-speaking countries is called Walsch-Riesling Riesling that is foreign to distinguish it from Riesling. The two varieties from the point of view ampelographic have little in common and for the morphological characteristics that the resulting wine. Riesling i. has clusters of small, somewhat squat, cylindrical, often winged, compact. The grain is medium in size, spherical, with thin, greenish-yellow gold, the taste of flesh is sweet and simple. The germination is delayed, the average times of flowering and ripening. From Riesling i. you get a wine of straw yellow color with greenish hues, fruity, slightly fragrant, fresh, dry and slightly bitter. It goes well with light appetizers, soups and risotto made with herbs, soft cheese. Riesling i. lends itself also to a slight aging and the production of sparkling wines. It is also used in some DOC blends in with the local white grape varieties to enhance their skills.

Pinot Gris

admin — Fri, 31 Dec 2010 11:14:28 +0000

Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name (“gris” meaning “gray” in French) but the grape can have a brownish pink to black and even white appearance. The word “Pinot”, which means “pinecone” in French, could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. The clone of Pinot gris grown in Italy is known as Pinot grigio.

Pignoletto

admin — Fri, 31 Dec 2010 11:07:32 +0000

Of this particular grape variety, there are no precise and reliable written records, but references wise and reasonable, a lot! Pliny the Elder in his “Naturalis Historia” , written in the first century AD . says a wine called “Pino Happy” that ” is sweet enough to be good, “and therefore not appreciated, since it is known that the ancient Romans loved the sweet wine: it can be inferred from those statements that was already known in antiquity Pignoletto . The Tanara, in 1654 , with his treatise “Economy of the Urban Villa” , makes specific references to “Grapes Pignole that are grown in the hills of the province of Bologna, although it has always been considered a different variety with similar ampelography. The leaf is lobed and pentagonal , within a wide V-shaped petiole, dark green, glossy and smooth surface, while the underside is paler. The cluster is medium , but compact and medium loose , elongated and almost cylindrical alatura , while the berry is medium, the elongated shape and color of green amber. The woody shoots are long , strong and flexible, but soon branched and elliptical cross section, the stem is good power on hilly ground limestone, clay, well-drained and rich in micro and macro elements that give the characteristics and peculiarities Pignoletto much appreciated and pleasant. With bud early enough, around the second week of April, and the grapes ripen in early October. The use of these beautiful and special just for wine grapes, resulting in a truly unique product. It has obtained the DOC in 1985 . The cultivation of the vine is a cordon and Guyot . The wine has a beautiful color straw yellow with greenish hues and perfume delicate, fruity, intense of hawthorn flowers, the taste is dry, harmonious, dry and persistent, is also fresh acidity. It is produced in different “clothes” firm , with typical features and unchanged; sparkling by natural fermentation, with higher natural alcohol content of grapes, 12% vol. production thereof, vinification and bottling in the typical area of the district: the bottle is of the type “high-shouldered Bordeaux” and flat corks, the indication on the label of the year the grapes were grown. Moreover, even in the types Charmat method sparkling wine , a temperature-controlled fermentation in autoclave, and the classic method with minimum 9 months of fermentation in the bottle champagne cork-capped mushroom.

Pinot Blanc

admin — Fri, 31 Dec 2010 11:02:08 +0000

The Pinot Blanc grape is one of many belonging to the large family of Pinot . Originally from Burgundy – just like all other members of this family – Pinot Blanc is considered a mutation of Pinot Grigio, which in turn is considered a mutation of Pinot Noir Indeed even the fate of the most famous Chardonnay – also originating Burgundy – have a link with the Pinot Blanc. Chardonnay is sometimes called it – and wrongly, it is clear – Pinot Chardonnay, or worse still, totally confused with the Pinot Blanc because of their similarity. For years, in fact it has been confused with Chardonnay Pinot Blanc, a misconception that today, fortunately, seems to be explained anywhere in the world, almost. The use of Pinot Blanc in the production of wines is quite similar to Chardonnay. Due to its high acidity is in fact used for the production of classic method sparkling wines – such as Franciacorta, for example – and in times past was used in the production of Champagne, a practice used today by a few producers. Although the origin of Burgundy is Pinot Blanc, this grape is now grown mainly in central Europe and Austria, where he is known as Weissburgunder producing excellent wines. Currently, Pinot Blanc from Alsace on French soil is represented, where a particular clone is grown – that Gros Pinot Blanc – capable of greater productivity and vigor. Pinot Blanc is also widespread in Eastern Europe and California. In Italy the Pinot Blanc is pretty common, especially in regions with colder climate, such as Alto Adige, Veneto, Trentino, Lombardy and Friuli Venezia Giulia. In these regions the Pinot Blanc is also used for the production of classic method sparkling wines, such as Franciacorta and Talento Trento Spumante. In the production of dry wines, Pinot Blanc is usually fermented and aged in steel tanks, but there are many cases where you prefer the aging in wood, especially the barrel. The passage in wood, as expected, gives the Pinot Blanc more structure and longevity, but losing some of its aromatic characteristics.

Pignola

admin — Fri, 31 Dec 2010 10:53:09 +0000

Vigorous vine Valtellina high productivity ‘and resistant to diseases of the vine, derives its name from the shape of the cluster, compact and shaped cone. The berries are roughly spherical and juicy, with a deep blue almost black. The ‘ grape is primarily used as a component in low percentage of grapes that creates the most ‘famous wines of Valtellina. Vinified alone, produces a ruby red wine, fresh, full bodied and quite tasty.

Pecorino

admin — Fri, 31 Dec 2010 10:41:53 +0000

It all begins with Theodore Bugari (Master Sommelier) after tasting the wine of the grape “Pecurì” (bred tree) offered by a farmer with a Pecorino cheese. Impressed by the wine of “Pecurì” spoke with Guido Cocci Grifoni enough to induce him to leave for the Marche countryside in search of variety. In 1982 he managed to find some vines in the commune of Arquata Petrarca, some branches were removed and subsequently grafted getting the first vineyard in the following year. In 1984, the slips were sent to nurseries Unions Rauscedo who gave birth to the first cuttings, bringing the company’s first harvest of Cocci Grifoni for the production of Pecorino wine alone until 1990. Autochthonous white grape of the Marches, popular with equal importance in Abruzzo. Some may belong to the family of Trebbiano, membership of which has never been fully confirmed. Pecorino, in spite of a steady production over the years, was almost permanently displaced to other more productive varieties, confined in small areas like the valley dell’Arquata. He is currently widespread in the province of Ascoli Piceno, less relevant to its presence in the province of Macerata, while outside the region is cultivated with good results in the northern provinces of Abruzzo in Teramo and Pescara. A fair amount of Pecorino is also more limited in Lazio and Tuscany, Umbria and Liguria. According to the production area is known by other names: Moscianello, Vissanello, Pecorino di Arquata, Arquitano, Sheep Grape, Grape Doggy style, Promotio, Vecia Vissanello, and Norcino Dolcipappola. The name “Pecorino” is closely related to sheep, possibly due to the fact that the flocks of sheep during grazing or during the period of transhumance took advantage of taking part in looting of the grape, then creating many problems for producers and pastoralists.

Passerina

admin — Fri, 31 Dec 2010 10:37:42 +0000

Ancient vine that has gone through several identity crises, confused and considered genetically similar to other varieties, as in the case of the alleged relationship with the Trebbiano and Bombino Bianco , which was in, through a more detailed recent studies of the relationship completely unfounded. In fact, it was confirmed the full diversity with the two varieties, confirming the Passerina vine with its own identity. Native of central and eastern Europe, where it is known with the synonyms: Cacciadebiti, Caccioni, plaice Uva, Uva gold (no same name as the synonym of the variety Fortana ), Uva Fermana and Trebbiano di Teramo, named in Abruzzo. Of Passerina still do not know with certainty the origins of his name, appear discounted links with its synonyms like Pagadebiti, Cacciadebiti and Uva d’Oro, which refer to the abundant productivity, thus ensuring a good income for growers (perhaps another time!). Passerina is a white grape variety principalmante widespread in the South of the Marches, in exactly the areas of viticulture Piceno, widespread and also grown in the Abruzzo, Lazio Frosinone in the area for many considered the homeland of Passerina. Vine very versatile, it lends itself to the production of various types ranging from classic dry wine, the sparkling wine until you reach the production of dessert wines and Vino Santo, using one of the main characteristics of the variety: strong hints of fruit and acidity. Passerina find a proper place in the DOC Offida, enhancing its best features. Is within the disciplinary production of DOC wines: Offida Passerina Doc min.85%. in types: Dry, Champagne, Wine and Passito Santo. Falerio Hills Ascoli , 10-30% max. Outside there is the grape in the Abruzzo region in regulating Controguerra Passerina Doc min.85%., Controguerra white 15% min., Passito also in white with 60% min.

Nuragus

admin — Fri, 31 Dec 2010 10:32:43 +0000

Among the white wines of Sardinia, the Nuragus is certainly produced in greater quantity. The cultivation of this variety is concentrated mainly in the provinces of Cagliari and Oristano. They look like the unknown origins of this important cultivars, such as to indicate that it is indigenous, born from the seed near a nuraghe. In many places, the grape of the island is still called”burda (wild) in common parlance. The massive spread of this variety to be found in its hardiness and resistance to many fungal diseases in the late stage of vegetative growth, the adaptability to all types of terrain, and especially in its abundant fruiting. E ‘grape in Sardinia ” closes the harvest,”after gaining all the others. Nuragus Wine appreciation is more qualified aperitif and wine with fish. In recent years he has also found use for the preparation of the basic brut sparkling wine and demi sec (picking grapes in advance of maturity). In light of their particular qualities, this wine has been the recognition of the DOC as early as 1975. Today Nuragus Cagliari DOC wine is marketed, bottled and exported from the Sardinian producers on domestic and European markets with great success.

Müller Thurgau

admin — Fri, 31 Dec 2010 10:27:53 +0000

Müller-Thurgau is a variety of white grape (sp. Vitis vinifera ), which was created by Hermann Müller from the Swiss canton of Thurgau in 1882. It is used to make white wine in Germany , Austria , Northern Italy , England , in Australia and New Zealand . With around 42,000 hectares (104,000 acres ) cultivated worldwide, Müller-Thurgau variety is the recent creation of the most successful of the last 125 years. Although plantations have declined significantly by 80 years, from 2006 it was Germany’s quiet second variety planted to 14,000 hectares and 13.7% of the total area of the vineyard. In 2007, the 125th anniversary was celebrated at the Institute for Breeding Geisenheim grape . Offspring of Müller-Thurgaus, which has long been assumed to be Riesling x Sylvaner , was determined in the 90 to be Riesling x Madeleine Royale. Müller-Thurgau is also known as Rivaner (Austria, Germany, Luxembourg and particularly for dry wines), Riesling x Sylvaner, Riesling-Sylvaner (Switzerland), Johannisberg ( Caton of Wallis in Switzerland) and Rizlingszilváni (Hungary).

Manzoni

admin — Fri, 31 Dec 2010 10:16:22 +0000

The first and most famous is that of Manzoni white 6.0.13 (a cross of Riesling x Pinot Blanc), a flagship varietal still wines from the company Collalto and on which not only in the Veneto, but also throughout Italy is investing strongly to produce interesting white wines both still and sparkling wines. The second combination curiously joined together with the noble Cabernet Sauvignon grapes typical Glera (Prosecco), giving rise to Manzoni red 2.15, very fresh and structured at the same time. The third lucky intersection is the absolute gem, the vine is the rare Manzoni Moscato 13.0.25, the result of the intersection of two red grapes, the fresh and strong Raboso Piave with the aromatic Muscat of Hamburg. Extremely rare and absolutely fascinating fourth wine grapes Manzoni 1-50 rose, pink is the peel of this very interesting grape that brings with it the freshness and flavor of the Trebbiano el’aromaticità and intriguing floral Gewürztraminer cross each other to generate a ‘ grapes in the vineyards of Collalto can achieve a perfect ripening of sugar and perfumes.

Maceratino or Ribona

admin — Thu, 30 Dec 2010 17:50:22 +0000

The Maceratino, autochthonous white grape of ancient origin, whose name is linked exclusively to the growing area, just part of the province of Macerata wine. Over the years he lived the unjust identity crisis, first mistaken as a biotype of the grape Greek, native of Campania, just because years ago it was known by the name of Greek or Greek Marche Macerata, until then go with the years for half brother and Trebbiano Grechetto. Recent morphological studies carried him to a close morphological similarity with another native Marche: the Verdicchio, even if the Maceratino Ribon or a couple of years now, has carved out a small piece of land where it is playing the dominant role. Widespread, precisely, almost exclusively the province of Macerata and in some areas of the town of Loreto, and more marginal in the center of the region. We find Maceratino or Ribon in the following production rules: Bianco DOC Colli Maceratesi, min.70%. Doc Colli Macertesi Ribon, min.85%.

Chardonnay

admin — Thu, 30 Dec 2010 17:22:47 +0000

Chardonnay. This is probably the term most widely known and recognizable in the world of wine. For many Chardonnay is actually the name of a wine and not the least suspect that instead is the name of a grape. Certainly a grape widely known and that its likely birthplace, Burgundy, it spread all over the world so that it is currently the most widely used in the production of grape wines, both in purity, is mixed with other grapes. The spread of Chardonnay is that for decades, it is considered as international grapes, wine that is present in many countries, probably the grapes for international excellence. If there is a model of “international white wine, this is due almost exclusively Chardonnay grapes and, in particular, how it is used. Why the Chardonnay grape is so popular and respected in the world? While Chardonnay has a large group of fans, it is also true that many consider it a grape overrated. The spread of Chardonnay is mainly due to its excellent ability to adapt in the most diverse climatic conditions and in various fields. Chardonnay is also appreciated by many wine experts for its ability rather “neutral” and therefore enables the construction of wines according to precise styles. This versatility has allowed to give birth to the so-called “international style”, much appreciated by many wine lovers and winemakers for many, thanks to the use of wood and specific winemaking techniques: Chardonnay can virtually be “shaped” at the will of manufacturer. This is certainly not a criticism of the Chardonnay, it is simply an observation based on the wide selection of wines produced with this, but it certainly and definitely remember that there are wines made with Chardonnay and absolute size of prime. Of course, not everything is of good quality Chardonnay: its wide use has led to the production of rather ordinary wines for wines that are sold only being produced with this. Apart from the views of his supporters or his detractors, an undeniable characteristic of this grape and its adaptability, both in cultivation and in the production of wine. Chardonnay has no special characteristics which allow him a clear recognition, and it is thanks to this characteristic that is well adapted to various techniques of wine production. Chardonnay is also one of the main grapes used for the production of sparkling wines – one example is the Champagne – and is widely used, pure or blended with other grapes for the production of dry white wines, very likely to be found of sweet wines. The dry white wines produced with Chardonnay can be divided into two distinct categories: those fermented and / or aged in barrels and those fermented and aged in containers made of materials other than wood, such as steel. This choice affects production largely on organoleptic quality of the final product, a factor that obviously concerns any wine. For Chardonnay, because of its versatility and its neutrality , the choice of types of containers used for fermentation and maturation is a key element. It has been said that the Chardonnay grape is easy to grow and ensures a good fit in all types of terrain and climate, however, is a grape that ripens early and moderate acidity. This means it must be harvested earlier than other grapes otherwise, if you wait for the ripe, overripe, worse, its acidity is greatly reduced thereby producing fresh wines little too soft and, ultimately, unbalanced wines. For this reason, the Chardonnay is harvested with a decent advance so as to preserve its precious acidity, a factor that becomes of utmost importance when the grapes are used for the production of sparkling wines. Chardonnay Despite these good adaptability to different environmental conditions, produces better results and more elegant in cool climates such as Burgundy. The longevity of the Chardonnay is largely determined by how it is vinified. The duration can vary from two years, as for most white wines, to an average of six years, and in particular cases, in fact, be considered the true exceptions, you can also get more than a decade. The elements that principally determine the longevity of the Chardonnay are matured in barrel, the barrel more often, and the acidity of the grapes at harvest. In the event that the maturation or fermentation was conducted in wooden containers, the longevity of Chardonnay can offer up to six years and over, while losing its best characteristics after about two years when it was fermented in vats ‘steel. Among other conditions that determine its longevity should be included in the degree of ripeness at harvest, and its acidity. Note that in the vinification of Chardonnay is often encourages malolactic fermentation, a practice that is usually done in cases where the wine is aged in barrels, and that gives the wine a more complex character as well as make it more aromatic and soft ” complex “to taste. The definition of the organoleptic characteristics of Chardonnay is quite complex because of the amount of wine-making styles used. This grape, as mentioned above, can produce wines very common in cases where it is grown with relatively high yields and processes not excelled, but also wines of the highest possible yields when grown with limited and careful winemaking practices. It should also be considered that the use of wooden alter extensively the character of the wine and thus you will notice aromas and flavors that do not have direct links with those grapes. However, thanks to its versatility, Chardonnay has conquered his character and his personality are so evident that it is usually not difficult to detect in the wine when it is used. Moreover, given its ubiquity in the world, it is rather difficult to define a real identity of Chardonnay as climate and environmental influences of several places, as well as different styles of wine, contributing to the general character of the wine and its qualities.

Catarratto

admin — Thu, 30 Dec 2010 17:17:17 +0000

The catarratto is the most common white berried grape of Sicily, from a wine with characteristics that affected much of the influence of terroir. The Catarratto mature in the first week of September and features a wine with much suffering the influence of terroir, elevation and rearing conditions. Exists in four different varieties: plain, glossy loose, tight shiny, high gloss. The bunches are conical with two bunches flanked on either side of the main bunch. The berries, of a golden yellow color, are round or oval. The harvest Catarratto is usually abundant even though the vine may have a disease. The crop is planted a sapling well detached from each other. This variety has good characters of which most of the international grape varieties in environments lacking in Sicily: do not lose its acidity near the rapidly maturing and synthesizes high sugar content. But to produce quality wines with Catarratto should avoid high levels of maturity, why would lose acidity and varietal aromas. The Catarratto is part of a family of grapes in 1696 had already been described by Francis Cupani, amplelografia known scholar, author of ‘ Hortus Catholicus . Today, the tight shiny type represents about 80% of the cultivated. It is planted almost exclusively in the provinces of Palermo and Trapani, Agrigento less. It is also authorized in the specification of three Doc: Monreale, Alcamo, County Sclafani. Vineyard area: 46.9 percent. The wines that come from Catarratto have a yellow color in different shades and pleasant smell, especially if young people are also characterized by low acidity and a pleasant aftertaste (bitter almond) are consumed with a young and strong alcoholic graduation and can be used as aging wines.

Vespolina

admin — Thu, 30 Dec 2010 17:08:01 +0000

Vespolina, whose name derives from the fact that during the harvest period for its sweetness is particularly attractive from wasps, is a variety called “difficult” first requires very sunny position on the hills because its difficult to reach the ripe grapes; Although not a particularly vigorous variety, it emits many sub-branches and is quite sensitive to the disease, forcing the grower to pay a lot of care in the vineyard.However, the wine amply repays the fatigue of the campaign, which is vinified alone together with other grapes (do not forget that part of nell’uvaggio Ghemme, Boca, and other important Bramaterra wines), Vespolina gives excellent results. It has a beautiful ruby red color with purple hues, very sharp with rich aromas of violets and spicy floral notes where you feel particularly pepper. The taste is fresh but at the same time soft, very tasty and with a pleasantly bitter aftertaste. You can also receive an excellent flavor and taste of “mineral” due to the presence in the soils of these areas, many trace elements that give great character to its wines. For its consumption should be served at 18 ° C temperature has to be combined with meats, perfect with the “salami douja” typical sausage of these areas, or with rice.

Teroldego

admin — Thu, 30 Dec 2010 16:55:16 +0000

Some say that the name derives from a corruption of Teroldego tiroler gold: that was the name used in Vienna for the wines produced from this grape. In support of this thesis is the fact that the wine Teroldego was extremely popular in Austria, Germany and Switzerland in the late eighteenth century. Another version suggests that the name derives from Tirodola, with reference to a method of farming called traces, which constituted the guardian live where you held the screw. Today, production is essentially limited to the Teroldego Rotaliano plain in the northern province of Trento, at the confluence of the rivers Adige and Noce. Teroldego Rotaliano doc, that label may also be called or Ruby Red, has a minimum alcohol content of 11.5. When his strength is 12 °, can be labeled “top”. If you have at least two years of aging, can be called “reserve”.

Syrah

admin — Thu, 30 Dec 2010 16:50:15 +0000

Syrah or Shiraz – name by which this grape is known in Australia and South Africa – belongs to the large group of grapes so-called “international” and has now spread to virtually every wine country of the world. Thanks to its wide distribution and reputation, every wine lover heard of Syrah or Shiraz, his fancy flies to two specific locations of the wine world: in the Rhone Valley in France and Australia. Syrah is present in other wine producing countries of the world – such as California, Italy and South Africa – but the target areas for this grape are France and Australia, each identifiable by its unique style. Clearly, between the two areas, one that has a longer history is the Rhone Valley, while in Australia the history of syrah – or shiraz, as it is known to be called the land of kangaroos – do not get to two centuries. Syrah is considered one of the most noble red grapes, a fact clearly confirmed by the best wines produced with this. The origin of the Syrah is quite uncertain, however, the most common hypothesis considers that this grape originates in the Middle East. If its origins are still uncertain, it remains certain that the Syrah was already grown and used for the production of wines in the Rhone Valley since the times of the Roman Empire. Just in the Rhone Valley are still produced extraordinary wines with Syrah, regarded as a solid reference of world enology. Names of famous areas of the Rhone Valley as Hermitage, Crozes-Hermitage, Cornas and Côte-Rôtie, evoke the image of every wine lover of fine wines. Syrah is also known for its typical aroma of black pepper, a feature in this grape – when cultivated with quality and in particular areas or climatic conditions – it’s so obvious that it is virtually impossible not to perceive in the midst of his rich repertoire of flavors. The history of Syrah in Australia is more recent and it is very likely that was introduced in the country by James Busby in 1837, importing some examples of this grape from Montpellier (France). Initially, the grape was known in Australia as the Syrah, but it soon became Scyras then be changed into Shiraz. With the same name as the grape is also known in South Africa. The spread of Syrah in Australia was pretty fast and soon became the most widely grown in New South Wales. Today Shiraz is the most popular red grape in Australia and over the years the producers of this country have managed to create a more personal style so as to be often more famous products of Syrah in the Rhone Valley, the land of ‘origin of this grape. The success of Australian Shiraz is such that today the majority of wine lovers with its grape refers to the term rather than the original Australian Syrah. The differences between the French Syrah and Australian Shiraz are not just some – of course it is – from environmental and climatic diversity of the two places – however essential factors that contribute to the personality of a wine – but also the style of winemaking in the adopted two countries. In France, particularly in the Rhone Valley, Syrah is in most cases vinified alone, rarely adding Viognier, while in Australia this grape, as well as being vinified alone, it is often combined with Cabernet Sauvignon, a ‘ other international famous grape. It should however be noted that in the south of France – and particularly in the Languedoc-Roussillon, Syrah is normally produced with Grenache Noir, Mourvèdre and Cinsaut. When vinified alone, the Syrah from the Rhone Valley tend to have flavors reminiscent of black pepper directly – a feature that often distinguishes the wines produced with this – and spices in general, and in Australia generally have aromas and flavors of fruit Mature and jam as well as chocolate. Despite ampelographers Syrah identify a single variety, many winemakers of the Rhone Valley argue the existence of two distinct qualities, capable of producing wines with their organoleptic characteristics. They argue that Syrah is actually classified in two varieties dependent on the size of the berries: the Petite Syrah , from grapes smaller and considered the best, and the Grosse Syrah , with larger berries and a lower concentration of phenolic substances. It should however be noted that this Petite Syrah , as well as Syrah, have no relationship with varietal Petite Sirah known in North and South America. Syrah is a grape that tends to overproduction and easily in this case, just like Merlot, producing wines with bright colors and flavors rather than neutral. The production of quality wines with Syrah grape cultivation therefore requires very strict and, in particular, criteria of low yields per hectare. Syrah is a grape maturity rather late, grows in clusters rather compact and elongated berries with a dark color. It needs a warm climate to reach a good maturity, but also in cooler climates, where the grapes do not ripen fully, it can produce interesting wines in the flavor profile. Syrah tends to rapidly lose its best qualities when crop yields are quite high and if left too long on the vine, quickly lose acidity and aromatic qualities, especially its characteristic aroma of black pepper. The berries of the grape contain a significant amount of pigments and polyphenols – a quality easily visible in the color and clarity of its wines – and that makes Syrah quite suitable for long aging in cask. The wines made with Syrah grapes are quite long-lived and the time of aging in the bottle that can withstand is between 4 years for the wines of lesser quality, even up to 15-18 years for those of higher quality.

Rondinella

admin — Thu, 30 Dec 2010 16:24:48 +0000

Variety very rustic, generous, also suitable for most clay soils and less exposed; buds of average fertility, cluster of medium size, cylindrical. It is also suitable for drying, especially from hillside vineyards leaner, and his fruit wines are obtained by intense ruby red color, with a gentle aroma, fruity flavor with no tannic but with good structure. Other grape varieties: they are disseminated and used to produce wine in Valpolicella several other varietals, in the case of the production of DOC within the limit of 15% allowed

Primitivo

admin — Thu, 30 Dec 2010 16:18:34 +0000

Primitivo is the most popular red grape of the central part of Apulia and which produce the famous Primitivo Manduria, one of the best known DOC in the region. Although today the Primitive is considered among the indigenous grapes of Puglia, it is believed that this variety is genetically similar to Plavac Mali, Dalmatian and a grape found in California as Zinfandel. It is more likely in Puglia Primitivo was introduced in 1700 and takes its name from the fact that tends to mature earlier than other varieties. For this reason was named primativus - or earlywood - from which derives the current Primitive. The famous wine Manduria - which is also among the most popular of Puglia - Primitivo is produced with pure aged in cask or barrel. Primitivo Manduria is also produced naturally sweet and fortified versions, the latter sweet and dry styles.

Pinot Noir

admin — Thu, 30 Dec 2010 16:06:27 +0000

Pinot Noir is a grape rather bizarre and is certainly among the most difficult to cultivate and make wine. Not only requires suitable climatic conditions in order to express the best in the vineyard, Pinot Noir also requires a high dose of bravura and by agronomist from both the winemaker. The Pinot Noir is a difficult test for all those who are confronted with this in order to produce wines, a condition that remains true even in his homeland and is still considered the best part: Burgundy. The difficulty in producing wines with Pinot Noir is probably the reason for the split between fans of the beverage of Bacchus. For many Pinot Noir can produce wines of great elegance and class, probably like no other grape, for others it is a grape capable of giving wines of poor emotion. Perhaps those who support it do so because they had the opportunity to taste wines from Pinot Noir, while those who can not appreciate it probably always have tasted mediocre Pinot Noir, to be honest, most of the wines produced with this. The Pinot Noir grape is one of the oldest of which we have historical information and its land of origin is most probably the Burgundy. It is believed that the Pinot Noir is grown in Burgundy for over 2,000 years, most likely was already present in the region before the invasions by the Romans. Already at that time, the Pinot Noir enjoyed a certain reputation, and even authors such as Pliny the Elder and Columella quoted him in their works. The Pinot Noir is a variety defined as genetically unstable, that can change very easily, giving rise to other varieties. It is estimated that there are over 1,000 different varieties of Pinot clones belonging to the family, including his best known Pinot Blanc, Pinot Gris and Pinot Meunier, now regarded as a variety of specifications. The ease of mutation of Pinot Noir is a critical factor for its cultivation is combined with the need for a cool climate that can allow a slow maturation. The cultivation of Pinot Noir and the subsequent production of wine is always a challenge and it is no coincidence that the high quality wines produced with this are quite few, while examples abound of poor quality and even lower. Burgundy is considered as the land for Pinot Noir and in particular the Côte d’Or, from which certainly the best wines in the world produced with this. The Pinot Noir is also famous in the Champagne – to the north of Burgundy – where the grape is used for the production of the famous sparkling wines. The Pinot Noir is used in Champagne is to give more structure to the wine, both to increase the aromatic complexity, not least, is also used alone and without the addition of other grapes. The Pinot Noir is the red grape used to produce more sparkling, of which most are produced with the classic method and vinified in white, that is separating the skins from the juice immediately after being crushed. The Pinot Noir is also responsible dell’affascinante color of sparkling rose, is obtained by adding red wine with this grape, and rose wines produced with the method of bloodletting, or bleeding (saignée in French). The name comes from the Pinot typical shape of the grape cluster and compact, has to remember a pine cone. The Pinot Noir grape has a thin skin, a small coloring capacity, a rather low content of tannins and acidity rather marked. The wines produced with this, because of reduced extracts of its thin skin, are relatively delicate and, again because of the composition of its grapes, Pinot Noir does not allow a wide range of styles than other grapes red berries. Acidity is the critical factor in Pinot Noir and this must be preserved as much as possible so as not to affect the balance of the wine. The best way to preserve the acidity of the Pinot Noir is the grape to grow in cool climate areas such as to allow a slow maturation and development of optimal and elegant aromas. For this reason, the Pinot Noir grape is not suitable for areas with hot climate as it tends to grow too fast losing its precious acidity and aromas developing common. The grapes of Pinot Noir have a thin skin, a dark blue color and are grouped in small clusters. This grape is quite sensitive to molds and a variety that matures earlier than other red grape harvest in Burgundy and often occurs in the same period in which collects Chardonnay. The yield of Pinot Noir is generally low and is quite susceptible to many diseases of the vine, a condition that makes it even more difficult to cultivate. Pinot Noir prefers calcareous soils and clay, cool, damp, should be avoided. Because of its low content in tannins and color pigments, the wines produced with this are generally transparent and clear tones rather, something far away, for example, the typical colors of the wines produced with Cabernet Sauvignon or Sangiovese. In particularly bad years, some manufacturers add in the part of the stalks must in order to compensate for the reduced amount of tannins in the skins of Pinot Noir. The winemaking styles of Pinot Noir can essentially be summed up in two categories: red wines and sparkling wines. In the production of red wines, Pinot Noir is in most cases vinified alone and seldom mixed with other grapes. Although red wines produced with Pinot Noir are often fermented or aged in cask, the contribution of wood is often very balanced thanks to the choice of barrels with different degrees of roasting is not excessive. Unlike other grapes such as Cabernet Sauvignon and Merlot, Pinot Noir is difficult to perceive in the uninhibited and strong aromas of vanilla and toasted wood because the barrel, when used excessively, tends to cover the fresh and elegant aromas of this grape. It should be noted that the shift in barrels of Pinot Noir contributes to the enrichment of the wine with the tannins from the wood sold and may therefore play a key role in the balance. In the sparkling Pinot Noir is generally used in the production of classic method which gives structure and aromatic complexity. The longevity of red wines produced with Pinot Noir is quite variable and is strongly influenced by the quality. The life expectancy is generally between 2 and 8 years, sometimes even with peaks of 10 years, but remember that only the best Pinot Noir, produced with high quality criteria and conditions, can develop for 8-10 years .

Uva di Troia or Nero di Troia

admin — Thu, 30 Dec 2010 14:37:36 +0000

The origins of the Uva di Troia grape are vague and somewhat mysterious, this latter aspect having been emphasized and exaggerated by the local custom of attributing the variety’s birthplace to the city of Troy in Asia Minor, whence it supposedly migrated to southern Italy. Giving a Homeric resonance to both the grape and the wine is understandable, the ancient Greeks having been both avid drinkers of wine and the inventors of the systematic viticulture which they then spread to other parts of the world, the association of the wine with great classics of world literature obviously a winning mood from a marketing point of view. The truth, alas, is more pedestrian: Troia – the name for Troy in Italian – was, to be sure, the site of the war between Greeks and Trojans, the theatre of the immortal battles of Achilles and Hector, all against the backdrop of the “wine-dark sea” (to use the precise words of Homer himself). But it is also – indeed, first and foremost – the name of a town in the southern Italian region of Apulia, located to the west of the city of Foggia. Here, and in adjacent areas of the provinces of Bari and Barletta, the grape is widely cultivated and presumably draws its origins, a fact confirmed by the many synonyms which are utilized to name the variety: “Barlettana” (the grape of Barletta), “Uva di Canosa” (the grape of Canosa), “Tranese” (the grape of Trani), “Nero di Troia” (the black grape of Troia), “Troiano” (the grape of Troia), “Vitigno di Barletta” (the variety of Barletta), “Uva di Barletta” (the grape of Barletta), “Uva della Marina” (the grape of the coastline). The classic sites for the cultivation of Uva di Troia in Apulia are around the city of Barletta, in the northern part of the province of Bari (Andria, Corato, Trani), and near various towns of the province of Foggia (Canosa, Cerignola, San Ferdinando). The grape seems to give its best results relatively near the sea, which explains its local name of “the grape of the coastline”. In terms of tradition, Uva di Troia has rarely been bottled on its own, and it would not be mistaken, in fact, to say that it has rarely been bottled at all. A late ripener, the grape nonetheless is extremely rich in both tannins and in anthocyanins, the coloring material in the skins, and has been customarily used for making blending wines, at times for other parts of Apulia, more frequently for central and southern Italy or for export north of the Alps. As such, it has rarely had the opportunity to show what it can give on its own. That a certain potential existed is clear from the description of Severino Garofano, Apulia’s major consulting oenologist over the past quarter century: “alcoholic wines, full ruby in color with purple highlights, low in acidity and rather tannic …. when blended with other grapes it gives age-worthy wines of distinctive character and great interest”. The two major exceptions to the rule which would use Uva di Troia as a simple blending wine are both from the northern part of the province of Bari. But even before the emergence of this latter wine, Luigi Veronelli, Italy’s leading wine critic, had already identified – in the mid-1970′s – Uva di Troia-based wines of character and personality from Cerignola in the province, and his words are worth repeating here: “brilliant ruby in color, a pleasurable bouquet, warm and intense, full and dry in flavor, lightly tannic, muscular, dense, and with a lovely structure, much character”. Like many lesser known Italian grape just beginning to be vinified, aged, and bottled on their own, Uva di Troia requires study and experimentation, and needs serious work in the vineyard and in the cellar to realize its full potential. Lower yields will be necessarily to bring it to proper ripeness, and a careful analysis of its tannins and overall flavor structure will be essential in order to avoid the precocious picking which result in excessive asperity and astringence in the past. And a proper use of oak in the cellar will doubtlessly be equally important in softening and rounding the structure and texture, in giving a certain velvet to the density and richness which are part of the grape’s genetic patrimony. But, most of all, the variety will need producers who believe in it and who are disposed to invest the time, energy, and capital necessary to give it an identity and create a market for the wines. And in this it resembles a good number of lesser known Italian varietals, whose unjustified obscurity is frequently in inverse proportion to the obvious high quality which they are capable of giving.

Monica

admin — Thu, 30 Dec 2010 14:16:12 +0000

Monica, together with the 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 composition on average. The average slope in the hilly areas, well exposed to the sun, seem to be best suited to, production of grapes Monica with a perfect balance of sugar and coloring components. In the vineyards of Monica are almost always associated with other varieties of grapes (15-20 percent), with a tendency to show off to the characterizations of the value of this cultivar. The wine Monica qualifies mainly for its softness and delicacy in taste and alcohol content for a balanced medium between 11:50 and 1 2. 50. Ia AOC describes two types: the very first meal, called Monica di Sardegna, the second, richer in body and alcohol (minimum 13 °) due to a slight drying of the grapes on the vine, called Monica di Cagliari.

Molinara

admin — Thu, 30 Dec 2010 14:11:48 +0000

Verona is a native vine with black grapes of which we find some news since 1800. It was also called grape salt to taste salty / savory that give the wines. The abundant presence of bloom on the berries makes them look dusty with flour and attributed to the grape, the name of Molinara, meaning “coming from the mill.” Features ampelographic. The leaves are medium large, three-lobed and pentagonal, with lateral sinus very pronounced. The bunch is medium large, long and cylindrical, with one or two wings rather than spoken, medium loose. The berries are spheroid red – violet skin fairly consistent, very waxy, pulp consistency discreet, simple and sweet flavor. It is a robust and vigorous vine that produces constant, withering looks good.

Merlot

admin — Thu, 30 Dec 2010 14:06:24 +0000

Among the most famous and widely used international grapes in the world, besides being one of the words most popular among wine lovers, there is the Merlot. From its homeland, Bordeaux, Merlot has come a long way and has spread everywhere, thanks also to its quality and, last but not least, to the unmistakable style that manages to give its wines. For many, the Merlot is what Chardonnay for the white grapes: a grape that provides good yields and good versatility in oenological practices. With the Merlot, and this of course applies to all of the grapes, you can create very modest and ordinary wines, produced in virtually every country in which it operates, as well as wines of superb elegance, like the famous examples produced in Pomerol and Saint -Emilion in Bordeaux. The Merlot grape is most commonly used in the composition of wines assembled, blended with other grapes can always make out his character and his contribution. A classic example where the Merlot is used together with other grapes is that offered by Bordeaux, and especially in the Médoc, where it is mixed mainly with Cabernet Sauvignon and Cabernet Franc. The use of Merlot in the blends is a very common practice in other countries where it operates, such as in Italy where it is often combined with traditional grapes such as Sangiovese, Montepulciano, Nebbiolo. The Merlot is also used alone, alone and without the presence of other grapes, and when grown under favorable conditions and vinified is capable of remarkable results. Thanks to its “round”, the Merlot has a large group of fans, but also detractors because of the frequency in which it is present in wines from around the world. For this reason, we tend to accuse the Merlot as the main responsible for the approval of many red wines from the so-called international taste. Why Merlot has spread everywhere and meet the taste of many people in the world? This is justified by two main factors. The fame of French wines, certainly deserved, has for years been the reference point for the majority of wine producers around the world. The reason for the success of French wine was recognized in large part to the grapes used, often without considering the fact that environmental and climatic conditions of France were also essential and, above all, unique, as well as the conditions are unique to anywhere else the world. Convinced that success was assured by the use of the famous French grapes – Merlot, among them – the spread was pretty fast and has reached virtually every wine country of the world. Sad to admit, this has also encouraged the production of huge quantities of mediocre wines that were sold at high prices only because they were produced with these grapes. Even worse to admit, this practice is still common and some manufacturers are capitalizing on the prices of their wines when making use of international grapes, including Merlot. The other reason which ensured the fame of Merlot is its flavor profile, especially its taste. Merlot is a grape with a relatively low acid content, with an intake of too moderate tannins, and the wines produced with this may have a higher percentage of alcohol than the average. These three features give the Merlot wines taste more round, soft, velvety quality that easily meet the tastes of a relatively high percentage of people. These characteristics are usually also detected in those wines where the grapes are present, an impact that is generally appreciated even when Merlot is used in quantities. Moreover, the wines produced with Merlot tend to mature faster than others, such as those produced with Cabernet Sauvignon, therefore achieve a more drinkable in less time. Merlot is generally appreciated by many wine makers who tend to use it because of its quality rather versatile and can ensure good results in most cases. It should also be noted that this grape is often used in wines that are too “hard” and “harsh” to make them softer and more drinkable and the effects are often surprising. Merlot is also very suitable for the aging in cask – and this is also its most frequent – and often benefits from the aromas and flavors sold by the timber to give additional complexity to its “relatively simple” character. In the event that what has been said thus far might suggest the Merlot grapes as “universal” capable of performing miracles wine – and many people believe it – it should be remembered that the Merlot certainly not immune the basic rules of viticulture and enology. Well, not all of the Merlot is worthy of attention, as always, a grape alone does not guarantee good results. The confirmation is represented by that ocean of wine made from Merlot and, frankly, can only be regarded as mediocre. The good news is represented by the many great wines made from Merlot and absolute value. Two conditions – it must be remembered – apply to any other grape. In terms of viticultural, Merlot is a grape that ripens earlier than other varieties, can not stand the effects of rain just before harvest and is susceptible to mold. Because of its prevalence in the world, Merlot has good adaptability to different climatic conditions, but prefers rather cool climates where it produces the best results, as for example in the areas of Pomerol and Saint-Emilion in Bordeaux. Merlot seems to prefer a clay soil and humid, but there were good results in other types of land, while a too-drained soil strongly influence the development of its clusters. The maturation potential of its wines is usually six years, a period that can still get well over ten years under the best conditions. With its quality wines produced with Merlot ripen in advance to others and therefore are drinkable and ready in less time.

Marzemina

admin — Thu, 30 Dec 2010 14:00:42 +0000

At the end of the ’600 Marzemina bastard had to have some spread in the Treviso area, as the recommended Agostinetti combining it with Marzemina, in the case of lack thereof, to obtain the much sought after sweet wine “That is very suited to the chestnuts.” A century after Zambenedetti memory presented to the Academy Candidate of Agriculture recommends that blocking / crashing variety “of choices and valuable” and “Both of the first black Marzemina big and kind …”. The presence of this variety is also confirmed in Treviso in 1868 Ampelografia General of the province of Treviso, where he is shown with ancient cultivation in the districts of Conegliano and Oderzo. This maturing varieties early (Aug. 15) was also recommended here for the preparation of sweet wines possibly “mixed with grapes rich in flavor and more pronounced in alcohol. ” But Marzemino were previously spread throughout the Veneto and the great diversity Types of this variety is demonstrated by the catalog of the grapes are exposed to public Vicenza exhibition of 21 to 26 September 1868. Marzemina, Marzemina bastard Marzemina gentle Marzeminone, Marzemina red Marzemina Groppello, Marzemina Oseleta. Was also present in the province of Verona, where we find the list of Pollini (1818-23) or the Marzeminon Marzemin bastard at the end of the nineteenth century, it is asserted Marzeminon or that the bastard is Marzeminon grown “in the land is fertile … good wine, when mixed with other by reason of 8 percent. ” The big Marzemina, marzeminona called “very productive, early ripening, to commend the great chapel culture, “was presented to the exposure of the grapes in 1897 organized by the Agrarian Vicenza. Still in the 900 Marzemina bastard is remembered by many ampelographers. Viala and Vermorel (1909) cite Marzemina Bastard of synonymously with Berzamino Padova. The Vicenza Molon reports that Goethe describes Marzemino grown in the Tyrol, then Marzemino of Padua and mentions the existence of a Marzeminone. The Marzotto in 1925, as well as remember the Marzeminone of Goethe, also lists a large Marzemina, synonymous with Marzemina, cultivated in the town of Brogliano (VI) which is “a big bunch and larger berries. In the same period in Trentino, Rigotti report Marzemino Padovano, or Padovan Negron or grown in Val Lagarina. And Cosmo in 1966 and Strong are two varieties of Marzemino: one with smooth leaves (Our) said Val Lagarina Marzemino Padua, and a felted leaf (Marzemino). The authors point out that the Marzemino “with smooth leaves have gradually disappearing especially for the very poor quality product. ” Currently Marzemina black bastard is missing from the vineyards and presocchè survives only thanks to the recovery made by dr. Pieces that permitted ‘s inclusion also in the fields of conservation and evaluation of germplasm. In 2003 she was placed in a vineyard of new plant for the study knowledge of the behavior in different environments of some variety, site the hills of Montello.

Cabernet Sauvignon

admin — Thu, 30 Dec 2010 11:07:22 +0000

Origin and distribution: Grapes of Bordeaux origin in the areas of the Medoc and Graves, is undoubtedly the most popular variety in the world to produce wines of great quality and longevity, which is used in blends. In Italy there are many versions, both alone and with other red grapes. He has great ability to adapt to the diverse climatic conditions and winemaking techniques, maintaining the characteristics of recognition while expressing perfectly those of the terroir. Recently introduced in Puglia is very common and used exclusively to produce wine grapes and never alone. Characteristics Morphological characteristics: Cluster medium-small, cylindrical-pyramidal, oblong good compactness, with a wing often evident; berry medium size, nearly round, with skin very tough, blue-black with purple hues, rich in bloom. Phenology: Time of bud burst media, Time of flowering medium-early, middle period of ripening, medium-early ripening period. Characteristics of the wine alone: Alcohol: 11 – 14%., pH: 3.20 to 3.60, total acidity: 4.5 – 8.5 g / l. The resulting wine vinified alone the varietal is a wine that may lack complexity and roundness while in blends with other varieties allows production of great wines for aging. However, if vinified alone gives rise to a ruby red wine, full-bodied, alcoholic, sometimes tannic and hard.

Cabernet Franc

admin — Thu, 30 Dec 2010 10:56:37 +0000

Vine very vigorous, with its good and constant productivity, present in the vineyards of several Italian regions. Food Use: Bunch: winged, cylindrical-conical, medium compact, medium pyramidal. Berry: medium-small, spheroid, with blue-black skin, large, very waxy, neutral flavor from the juice of. The wine grapes produce a wine of intense ruby red color, quite large and alcohol, harmonious and with a distinctive grassy flavor. It is suitable for aging: after 2-3 years improves its characteristics. Cultivation: Vine that prefers limestone soils, hilly, clayey, raised in a traditional method with free cord, cordon, Guyot pruning with mixed or speronatura Ripens: mid September Harvesting is done manually. Notes: Calorie fruit because it contains easily digested simple sugars. It also contains vitamins (C, PP, group B), organic acids and minerals, and numerous other substances such as tannins, flavonoids and anthocyanins. He effects of energy, re-mineralizing, detoxifying, refreshing, cholagogues, diuretics, laxatives. It has a very low satiating power, that it must be considered because of its high calorific value.

Brachetto

admin — Thu, 30 Dec 2010 10:41:00 +0000

The Brachetto grape is one of those grapes that can be called luxurious. In no country is the subject of major crops, no need to make table wines . It is a grape kind that is used only to compose a fortified wine , which can delicious, and makes known the county of Nice, but that is in small quantities and is rarely found in business. The Brachetto is no different for the value of fertility. Its grapes are petioles, irregular, scanty and composed of acini of different ages and development. Most are round, diaphanous, shining through the black and red. Some other advance in maturity, and move to a state of blight that resembles the Sun artificially dried grape There are many who remain bitter and petioles, and many who fail entirely. It is difficult to explain this phenomenon: the farmers claim that depends on the action of sea fog, which burned the flowers reach their peak emission of pollen, and delaying those that are not yet open. I think another issue with this contributes to bring so great a diversity in their development. I noted that in opening up of the bunch, the flowers do not show all together as in the generality of the grapes, but develop in steps one after the other. So there are some early arriving early maturity, the seconds that follow them, and some few who come out as abortions, and do not enjoy the ordinary life of others. In this state of affairs is natural that the mists of the deep and should offend easily derail many of the latter, which therefore remain or disappear entirely or tiny. The berries, which enclose the first, acquire the most complete high school, and wilt the plant. The latter do not have this phenomenon, because they are prevented from harvest, but also maturing very well and gives an excellent wine. The grape color Brachetto is a black diaphanous in which shines a little reddish as in Nebbiolo . This is the result of the tenuous nature of the resinous material that now hidden inside the skin and thus constitutes part of the color of the wine.Those who do not know these grapes to believe the practice still immature, because, in the black grapes, the color would not part with the perfect maturity, and they form as a clue. But when the absence or the clarity of this substance is nell’indole of the variety, maturity is accomplished without being, and reddish, which shines through the diaphanous skin, never disappears entirely.The Brachetto is full of sugar part and a distinctive smell, and therefore lends itself very well to form wine liqueurs . I mix it with the people of Nice Fuell , glue Trinchera , and with Clarence , and manipulate the use of holy wine . It is a fruit wine that can compete with the wine of straw finest. In Italy I found often turn the vines with the name of Brachetto , but I never recognized that resembles one. They give these famous names in different screws, and with it brings a lot of confusion in this branch of agricultural science.

Bovale

admin — Thu, 30 Dec 2010 10:36:45 +0000

The Sardinian Bovale , unlike Bovale homonym of Spain, has spread throughout Sardinia in the province of Sassari, and in particular nell’Anglona Logudoro, often associated with Cannonau and Pascale di Cagliari. It is rich in synonyms: the most common is to Muristellu or Muristella , which is also indicated by the failure of the Ark, but it is also called Bovaleddu or Bovale piticcu . He is also called Vitis affinis have, by found a certain similarity with Monica. It is vinified along with other varieties of black to get fine wines roast : in particular comes in, along with Cannonau and Monica , nell’uvaggio preparation DOC Mandrolisai , also in conjunction with the Bovale of Spain is used for wine DOC Campidano Terralba or Terralba. Both are medium vigorous vines, which produce abundant but so fickle. For both the bud begins to the same period that coincides with the average age, while the slightly earlier flowering in the “Bovale great” . The maturation takes place both into the fourth period. I “Bovale” have the leaf of medium size, quinquilobata and the cluster of medium size, cylindrical-conical, winged (“Bovale of Spain”) composed of sub round berries (Bovale great), sub-oval (small Bovale ” ) with thick, black, very pruinose, the pulp dissolved by simple taste. The grape is never vinified alone, but with other varieties. It is a popular grape variety from time to time in different areas of Sardinia.

Moscato di Cagliari

admin — Tue, 28 Dec 2010 11:26:38 +0000

The Muscat grape, the white version, is present in Sardinia since Roman times. The particular climatic conditions and soils resulted in Moscato di Sardegna white features that distinguish it clearly from all other Italian white Moscati. Depending on the area where the grapes are cultivated, the wines made from this grape have different qualities and specifications. To produce the Moscato di Cagliari DOC are also used grape varieties grown in the area from Campidano to Low Sulcis and the island of St. Antiochus. The harvest takes place when the grapes are at an advanced stage of maturation, but not yet dried. Moscato di Cagliari DOC is produced in the Sweet and Fortified naturally sweet nature.

Brachetto d’Acqui

admin — Tue, 28 Dec 2010 11:19:02 +0000

Enjoyable, spirited, lighthearted and flavourful, Brachetto d’Acqui is made from 100% Brachetto grapes, and accordingly develops beautiful crimson or ruby shades with purple hues, The bead is fine and persistent: this is the wine of seduction and joy, appreciated on every occasion for its bouquet of ripe fruit and sensual Bulgarian roses, and, at the same time, its heady fragrance and soft texture can be enjoyed without fear of excess, thanks to its moderate alcohol content. What makes Brachetto d’Acqui DOCG unique is its natural sweetness combined with a distinctive aromatic character, unparalleled among other aromatic wines the world over. Brachetto d’Acqui tells us how a small area (1,082 hectares under vines) can appeal to our senses and curiosity in many different ways and offer a surprising range of variations of a product which has left its mark over the centuries: nature’s – and man’s – best response to efforts to standardise taste, passion and desire.

Prosecco Asolo

admin — Tue, 28 Dec 2010 10:52:01 +0000

This elegant Prosecco is produced in small hills enclosed the Monte Grappa and the Piave – already home to the varied DOC Montello e Colli Asolo – stands out from the tap for a fine and persistent mousse and a bright yellow color. The deep clay soils of Montello and Asolo, from which they draw nourishment noble grapes for the production of this wine, Prosecco Superiore DOCG Asolo give a structure and a body able to accompany the meal with each course, with the characteristic aromas fruity taste and a surprising length.

Galluccio

admin — Tue, 28 Dec 2010 10:19:23 +0000

The production area of Galluccio covers 5 municipalities dominated by the volcano Roccamonfina, which, with its eruptive activity has made the land, structure and composition, very suitable for growing grapes. The lava deposits, rich in trace elements and potassium, giving the grapes before, and wine, then, intense and delicate. The product specification puts very severe constraints to guarantee the quality of the product. In fact, the basis ampelographic consists mainly of indigenous grapes of great value, such as Aglianico, by its red and pink, and Falanghina, for white guys. Production per hectare also appear very small.

Custoza

admin — Tue, 28 Dec 2010 10:13:42 +0000

Older varieties like Trebbiano and Garganega grafts combined with more recent for this area as Tocai, the White Fernanda, Chardonnay are the wealth of white wine Custoza, which gives the wine an accurate touch and personality that distinguish it from all others. The variety of grapes correspond to different soil and microclimate of the moraine, the growers have been able to exploit with the grafting of those best suited to each soil. The White Custoza born Garda morainic amphitheater formed by the withdrawal deo ice in the Quaternary period. The grapes are grown in white Custoza sunny vineyards that enjoy a special exhibition gives a production of good quality.

Terratico di Bibbona

admin — Mon, 27 Dec 2010 19:57:27 +0000

The origins of Bibbona are ancient dating back to the Stone Age. Then you came to settle the Etruscans, a great connoisseur of the art of making wine. In the sixth century BC Bibbona became one of the most important castles of the Maremma and around 1000 many of its lands were granted to the accounts of Gherardesca, who already possessed many of the Tuscan territories. A little later Bibbona turned out to be a free city under the Republic of Pisa until 1406, when it was subjected to domination of Florence. Go back to its original 1490 statutes that regulated the lives of citizens and who have remained in force until the end of 700, which shows that grape cultivation was rooted and widespread thanks to high quality grapes. Bibbona lived a very prosperous until 1549, when the lands, until that moment in the community, were transferred to the wife of Cosimo I de ‘Medici and bibbonesi were obliged to pay the rent then called for the note “Terratico”, hence the name of the DOC. The yield of crops increased in quality towards the end of the 18th century, when much of the marshland was reclaimed thanks to Peter Leopold II and even more so since 1789 when the lands were returned to the City of Bibbona and then resold to the owners more rich.

Diano d’Alba

admin — Mon, 27 Dec 2010 19:49:00 +0000

This wine is the entire territory of a small town just south of Alba, stretched on a hill 500 meters above sea level, the preference of the producers of this variety for Diano and experience handed down through generations has identified well in time so that the best positions for vineyards, it was possible to define precisely since 1986, through the publication by the municipal areas of the map for the allocation of the mention of the name of the vineyard. These areas, the most suited to viticulture, called sori, which in Piedmontese dialect means “a well-exposed.” In all entirely within the sori in the town of Diano d’Alba is 77 and in 2009 the Consortium has offered them to the Ministry of Agriculture to give them the value of additional geographical as was done with wines Barolo and Barbaresco. Simultaneously, the Dolcetto di Diano d’Alba DOCG has requested elevation. Diano d’Alba wine has an intense ruby red color with youthful purple hues, fragrant and fruity, cherry and sometimes marked with a cherry or blackberry jam to, dry, nervous, dry, pleasantly influenced by a variety of bitter almond aftertaste that stimulates the palate. It has taken some aromatics, including geraniol, which makes it enjoyable to young and has the force of a medium aging. With an aging at least 18 months it can be exhibited in the type of Superior. Master Gino Veronelli had put him among the wines he loved.

Vignanello

admin — Mon, 27 Dec 2010 19:35:30 +0000

The Greek Vignanello of DOC, a white derived from a native grape variety has pale straw color with greenish hues, delicate aroma and taste, slightly bitter aftertaste, pairs and preferably with fish dishes. The Vignanello Santa Bruna Rosso DOC, a special red where live 50% Sangiovese and Ciliegiolo, comes from a close working after a soft pressing and fermentation at controlled temperature to impart a ruby color, delicate aroma with a hint of banana a lingering taste and lively; The Vignanello DOC Rosso Riserva 1999 Reeled comes from skillful blend of selected grapes of Sangiovese and Merlot Ciliegiolo. The seven-day maceration, fermentation in small steel containers, put into barrels in the spring for about eight months, the sale after a year, this complex process allows a ruby red wine with garnet, delicate and characteristic of dry, warm, robust and harmonious blends perfectly with roasts of our tradition, particularly a game.

Vermentino di Sardegna

admin — Mon, 27 Dec 2010 19:32:06 +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 — Mon, 27 Dec 2010 19:30:05 +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 — Mon, 27 Dec 2010 19:27:21 +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 — Mon, 27 Dec 2010 19:23:17 +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 — Mon, 27 Dec 2010 19:19:51 +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 — Mon, 27 Dec 2010 19:17:00 +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’Ambrogio 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 — Mon, 27 Dec 2010 19:13:42 +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 — Mon, 27 Dec 2010 19:07:59 +0000

Since 1993, the production spumantisitca been conveyed in the name Trent (White, Rosé 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).

Trentino

admin — Mon, 27 Dec 2010 18:40:04 +0000

The quality and diversity of Trentino’s wines are largely due to the geography of this northern Italian wine region between Lake Garda and the slopes of the Dolomites and its consequent temperature fluctuations which are credited with heightening the flavours and aromas in the wines. Despite a belief that Trentino only produces white wines due to its partly Alpine climate, this is not the case with white wines representing 60% of total production and red and rosé 40%. Trentino is a small region with 9,591 hectares of vineyards under vine – although this is increasing – accounting for 1.7% of total Italian wine production. The widespread presence of part-time growers means there are more than 6,500 small estates, with over half having less than one hectare under vine. 83% of all wine made in Trentino is therefore produced by cooperatives. Vines are mainly trained with the traditional ‘pergola trentina’ system using the single and double variation, but vertical systems have been introduced recently and are rapidly spreading.

Trebbiano d’Abruzzo

admin — Mon, 27 Dec 2010 18:33:34 +0000

Trebbiano d’Abruzzo DOC is a vine that produces a quality, full-bodied aromatic white wine. Abruzzo are several areas and are mostly evoked by citing the hills of Chieti and Teramo. Several are also the nuances that the wine and take that make it versatile and interesting. The attention which vitivinicultori Abruzzi in search of quality with the application of refrigeration technology, highlighted the great potential of this wine, in the past not always fully expressed. Trebbiano has a straw color, a vinous and pleasant, but always delicately scented. The taste is harmonious with trends that go from velvety, tangy, and the dry. In short, full of fragrance and harmony with a good chance of appearing among the wines of prestige. It is no coincidence that prestigious journals have indicated one of the Abruzzi Trebbiani among the top ten white wines of the world. Trebbiano is also a great blending wine used to support and enrich white from prestigious firms.

Solopaca

admin — Mon, 27 Dec 2010 18:12:14 +0000

Doc Solopaca the most important of Benevento quantities, with production represents about 60% of designations of origin in the province. The production area is more extensive in the hills with clay and limestone c also a flat area on the edge of the river Heat, with alluvial and volcanic soils.

Soave

admin — Mon, 27 Dec 2010 18:07:44 +0000

It may simply be a mysterious coincidence, but the name of a wine has never been so expressive of its enological personality and deepest identity as that of Soave: elegant, harmonious and supple. Evidence of wine-growing in the Soave area dates back to ancient times, and this famous wine has accompanied man through the millennia since earliest history. Historians who have tried over the centuries to explain the origins of the name “Soave” hold various and not always coinciding opinions: the most widely accepted explanation is that the beautiful Soave area took its name from the Suevians, a German people who came down into Italy with Alboin, the Longobard king. Many historical documents mention Soave and these wines were certainly greatly appreciated many centuries ago. However their fame especially developed in the early 20th century, when the larger Veronese wineries promoted Soave on all the national and foreign markets, and today this wine has earned the coveted description “Classico eminent Italian white wine” and the prestigious status as the most greatly exported Italian white wine.

Sforzato di Valtellina

admin — Sun, 26 Dec 2010 18:54:54 +0000

Sforzato born from best Nebbiolo grapes: the grapes are laid out on selected typical wooden frames, until the juice concentrate, sugar content has reached 25% -26% in late January, and, some vintage, also in March, you can proceed to winemaking. Meanwhile, many of the primary aromas delluva change and prepares a mold roundness and fine wine. The soft pressing and prolonged contact with the skins before Laffin, what will happen in small oak barrels for 16 months. The marketing will take place after over two years. 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.

Sardegna Semidano

admin — Sun, 26 Dec 2010 18:41:27 +0000

The white grape Semidano is one of many vineyards in Sardinia and of no known origin. Evidently arrived in ancient times by the landing of Karalis and Nora, and for that reason it has spread like Nuragus that usually accompanied the vineyards in Campidano. The reconstitution of vineyards followed phylloxera invasion at the end of ’800 Semidano was preferred Nuragus, production and more abundant and more resistant to cryptogams. Currently it is cultivated in a limited area of Oristano Campidano. In the vernacular is quoted as missing Ark Laconarzu and Semidamu and Cettolini as Arvusiniagu or Migiu. The Moris vitis Laeta call me. ” The demigod is a vine with an average production, erratic, with little resistance to cryptogams. No particular requirements of soil and climate, although it prefers shallow limestone soils on which wines are alcoholic, very fragrant. The wine made from grapes Semidano recently been recognized with the name Sardinia DOC Semidano and different types.

Sant’Agata dei Goti

admin — Sun, 26 Dec 2010 18:38:11 +0000

A wine that comes from a centuries-old tradition, a particularly suitable environment for the cultivation of the vine, from the sunny hills well exposed, the adoption of rational processing techniques, but also a careful, passionate and committed action to enhancement of autochthonous value, all strictly vinified alone. Thus was born the first Falanghina, which for years has captured the attention of consumers more demanding, the delicate taste for the unique scent, for the strong typicality. Are of great elegance, then the Greek, among whites, Aglianico and Piedirosso among the reds. The typical product is further ensured by a strict demarcation of the production, which includes only a few hectares of vineyard located on the hills of the City of Sant’Agata dei Goti, the ancient Saticula. In the heart of the medieval fortified village, which stands in a beautiful position on a terrace overlooking the river Isclero between two tributaries, including works of art and important buildings, are found ancient underground cellars. These carved into the tufa rock and equipped with modern winemaking equipment, guarantee, with constant temperature, the silence and darkness, the best extraction of must and a perfect cure and maturation of wines which preserves the intense bouquet.

Rosso Piceno

admin — Sun, 26 Dec 2010 18:31:12 +0000

Rosso Piceno DOC Marche wine is an important, highly valued and is particularly common in his region of origin. In 1968 he was awarded the designation of origin, but the history of this product goes back long before. Wine Piceno already speak the Romans, citing the population Piceno, Marche settled, then gave the name to the area. Polybius also gives us some information, in his stories tells of Hannibal, traveling to Rome, seeing his army and his horses tired and in trouble, stopped in the Piceno area and had them treated with massage-based red wine aged. So a wine from the great and ancient history, which for centuries has never ceased to be appreciated, because its characteristic taste, as well as met with since ancient times, has never lost its importance. This fact, which has always distinguished this ‘nectar of the gods’ is its high quality and be abundant in its production. The production of Rosso Piceno is a bounded portion of the Marches, including the provinces of Macerata, Ancona and Ascoli Piceno, both in the hilly area on the coast. The flourishing vineyards that fill the landscape grow abundant and healthy, and every year undertake growers in the production of this wine.

Rosso di Montepulciano

admin — Sun, 26 Dec 2010 18:27:11 +0000

Rosso di Montepulciano DOC refers to a specification of 1988. A relatively young wine, but full of surprises and qualitative characteristics. The production area is the same as the Noble, also the same grapes: Sangiovese, Montepulciano called “Blackthorn Gentile” (for a minimum of 70%) may also contribute Canaiolo Black up to a maximum of 20% and the varieties recommended or authorized by the province of Siena. Its characteristics are the freshness of a young wine matched the elegance of the “Dear Blackthorn”, something that will make it a wine with an excellent price / quality ratio may accompany local dishes. Among the combinations of Montepulciano red wine goes very well with dishes of traditional Tuscan meat sauce especially emphasize the characteristics of this wine as well as meats and cheeses in the area. Quality at affordable prices for a wine that is becoming a workhorse for the production of Montepulciano.

Rosso di Montalcino

admin — Sun, 26 Dec 2010 18:21:48 +0000

Montalcino, a land dedicated to quality, does not stop at Brunello in the field of prize wines. Perhaps for this reason, for the first time in Italy, producers from this area were allowed to obtain from the same vineyards, two denomination of origin wines, based on precise technical evaluations: Brunello, destined to age for a long time, and Rosso di Montalcino, a younger wine that combines with its superb structure, attributes of particular vivacity and freshness. Already appreciated and known with various denominations, Rosso di Montalcino acquired a precise identity and official recognition with its passage to doc (D.P.R. 25/11/83 and subsequent modifications). A valid alternative for the producer, it is also one for the demanding consumer. Rosso di Montalcino is harmonious, elegant, sapid, not overly exacting but a pleasant accompaniment. To look at is brilliant and limpid with a composite ruby colour; to the nose it has a good intensity and fragrance, in which one recognizes scents of fresh fruit. To the taste it is harmonious and dry, with vigour and freshness and a good persistence. It is a particularly tempting wine ready to be drunk. Not to be kept for long, a wine that prefers to be drunk in its youth even if it can be aged. Its features are exalted by Tuscan dishes with their pure, clear-cut taste, but, equally, it can accompany and enhance the most varied dishes of international cuisine. It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, composite risottos; main courses of pork or veal with sauce. It should be served in crystal glasses for red wines at a temperature of about 18°C.

Roero

admin — Sun, 26 Dec 2010 18:13:05 +0000

Roero is a hilly area situated in the northeasternmost part of the province of Cuneo. It owes its name to an ancient feudal family that ruled the district. The sandy soil of the Roero hills yields an intense red wine that differs from most great Piedmontese wines in that it quickly attains good balance, while the others require aging. The wine was created through the local farmers’ tenacity, stubborness and diligence, in identifying the areas with the best exposure and soil suited to viniculture. That pride and tenacity remains today the most important factor in the development of Roero’s winemaking. A new generation of producers has introduced a bolder entrepreneurial spirit, with more advanced techniques of vinification, and promotional marketing. As a result, there has been a major upsurge in experimentation with attention focused on selection and general refinement of the local output. This modern approach provides consumers with a wide choice and fine quality wines. Roero received its Denominazione di Origine Controllata in 1985, and Denominazione di Origine Controllata e Garantita in 2006. It can therefore be considered a young appellation, but it is one with a lot of history behind it, that deserves to be better known. The best way to learn is to travel to the district, and seek out the places where important historical events have occurred. One of these sites is Cherasco, which lent its name to the Treaty of 1796, under which the Kingdom of Sardegna, then ruled by Victor Amadeus III, ceded Nice and Savoy to France.

Riviera Ligure di Ponente

admin — Sun, 26 Dec 2010 17:20:06 +0000

Originally from Spain, Vermentino first migrated to Corsica, where, toward the end of the thirteenth century, and landed in Liguria, in part, in Lunigiana Tuscany. Its greatest development was between the fifteenth and eighteenth centuries in the stretch that runs from Bussana Dolceacqua, particularly in Diano Castello. Vermentino Riviera Ligure di Ponente DOC is a wine of the province of Imperia. Visual examination Vermentino has a pale yellow color, smell an odor fairly intense, persistent and fruity with hints of herbs and flowers, light honey, resins and woods yellow peach, dry, fresh, balanced and tasty of discrete structure, sometimes slightly warm, continuous, with pleasantly bitter end. The extreme western Ligurian Vermentino un’alcolicità between 11.5 and 13%. It is produced with grapes from the vineyard name. And ‘white wine goes well with a wide range of dishes as seafood appetizers, stuffed vegetables (onions, zucchini, eggplant, peppers), pansotti with walnut sauce, lasagna with pesto, risotto with squid ink, fish ravioli broth, boiled or baked sea bass. A table is served at a temperature of 13 ° C, in wine glasses with stems. Must be kept in horizontal position in the lower compartment of the cellar at a constant temperature between 10 and 14°.

Recioto di Soave

admin — Sun, 26 Dec 2010 17:15:30 +0000

Production area: hilly territory of the municipalities of Soave, Monteforte Alpone, San Martino Buon Albergo, Mezzane di Sotto, Ronco, Montecchia Crosara, St. John Hilary, of Cazzano Tramigna, Colognola the Hills, and Lavagno Illasi in the province Verona. Recioto is an ancient wine tradition. The existence in the Verona area of a sweet white wine, similar to Recioto di Soave, is demonstrated again in the fifth century, in the famous epistle of Cassiodorus. The learned minister of King Theodoric sought over Acinatico ‘red’ than ‘white’ (ie the current Recioto di Soave) for the production of which the grapes had to be chosen and kept in fruttai to late winter with clusters hung. Recioto is a dialect word of Veronese people, derived from “recia” which is the upper part of the cluster of Garganega and better nourished than those exposed to the extraordinary. Shortly before the actual collection work is a selection of the best bunches which are then placed on racks for drying. The grapes at rest is constantly monitored and clean four to six months until they are crushed. A particular feature of grapes set aside is the formation of noble rot, a particular mold that gives the wine an aroma typical. It ‘was the first wine of the Veneto region to boast of the aspired DOCG.

Recioto della Valpolicella

admin — Sun, 26 Dec 2010 17:12:37 +0000

Recioto lies at the heart of the history and traditions of the Valpolicella. Like Amarone, it is a wine of notable body and structure, produced from partially raisined grapes which dry in special lofts known as ‘fruttai’ located in the hills of the Valpolicella. Unlike the dry Amarone however, Recioto is a sweet or semi-sweet wine. The most immediately evident effect of the drying process, which usually lasts between 100 and 120 days, is the increase in the concentration of the sugars and extract. But this is only one of the results of ‘appassimento’. A number of other important transformations take place during the process. For example, a part of the sugars – principally the glucose – is metabolised, altering the ratio between glucose and fructose. Malic acid decreases with a consequent balancing of the overall acid composition and proteins are broken down into aminoacids. These metabolic changes are strikingly similar in the different grape varieties used in the production of Recioto. In the case of phenolic content, in contrast, research has shown that corvina and rondinella, the principal varieties in the blend, behave in different ways. While the percentage amounts of non-polymerised phenols including anthocyanins, remain practically unaltered in the corvina grape, the percentage of these substances present in rondinella decreases by up to 30%, demonstrating that, given its phenolic character, corvina is more suited to the production of riserva-style wines for long ageing.

Prosecco di Valdobbiadene or Conegliano

admin — Sun, 26 Dec 2010 17:06:37 +0000

The culture of the whole district can be identified with the Conegliano-Valdobbiadene Prosecco. Its origins are lost in time, but have indelibly marked the appearance, flavour and life of these lands. The production zone lies in the foothills between Valdobbiadene and Conegliano: 15 municipalities and about 10,750 acres of vineyards. Thanks to its outstanding quality, Prosecco suits the taste of our modern consumer. Its versatility, fruity lightness and youth satisfy the most diverse palates. Available in three different types – still, slightly effervescent and sparkling – it can be drunk throughout a meal, but is especially popular with fish hors d’oeuvres, risottos and, in the bollicine (bubbles) version, as an aperitif or festive wine.

Orvieto

admin — Sun, 26 Dec 2010 16:56:22 +0000

The first wine was produced by the Etruscans in Orvieto with a simple technique, which left a pate of unfermented sugar. That is why the Orvieto, which today covers the territories of two adjacent regions of Umbria and Lazio, who was born with a sweet taste that has made him so famous as to arrive quickly to the tables of popes.

Offida

admin — Sun, 26 Dec 2010 14:59:33 +0000

The production area of the ‘red Offida “covers the entire territory of the municipalities of Ripatransone, Offida, Acquaviva Piceno, Castorano, Castel di Lama, Cossignano, Appignano del Tronto, and part of the territory of Ascoli Piceno, Colli del Tronto, Spinetoli , Monsampolo del Tronto, Grottammare Massignano, Carassai, Montefiore dell’Aso, Montalto delle Marche, Castignano, Monteprandone and San Benedetto del Tronto. The product specification provides an aging of 24 months, including 6 in wood, with effect from 1 December following the harvest. Also home use can be made only after the aging period required above, plus a minimum period of 6 months of aging in bottle required.

Negroamaro

admin — Sun, 26 Dec 2010 14:54:33 +0000

Negroamaro is a wine red ruby decided, made from grapes typical of the region of Puglia and precisely Negroamaro and Malvasia Nera grapes. The intensity of this wine, it turns out immediately poured into a glass to savor it, in fact, immediately obvious that the body of the negroamaro shows the amount of fruit concentrate that has been used to produce it. Specifically, we can say that Negroamaro wine is produced from vineyards that have a density of about 5000 plants. Aparte vineyards that stretch from the area of Taranto and especially of Salento. In addition to savoring the negroamaro is a wine to smell, since it is characterized by a series of pleasant scents derived from the juice of red ripe.

Santa Margherita Belice

admin — Sun, 26 Dec 2010 14:44:21 +0000

Santa Margherita di Belice is a small village in the province of Agrigento that has become famous thanks to Tomasi di Lampedusa’s 19th century novel, “The Leopard.” The Arabs settled in this area in 827 A.D. The beauty of its nature and a soil that was made fertile by the River Belice, which they called Al Garib, attracted them to this place. It was since those remote times that winegrowing became one of the essential activities of the people of Belice. To date, the countryside here is dotted with old millstones that were once used to press the grapes. This centuries-old tradition was finally crowned with a D.O.C. appellation in 1994. Santa Margherita di Belice includes the Rosso and the Bianco categories, as well as five other types of wines made with local red and white grapes.

Sciacca

admin — Sun, 26 Dec 2010 14:41:22 +0000

Sciacca Doc was recognized in 1998 and its production area and situated in the province of Agrigento. The versions offered are White, Red, Rosso Riserva, Rosato, Inzolia, Chardonnay, Grecanico, Nero d’Avola, Sangiovese, Merlot, Cabernet Sauvignon and Reserve Rayana. White and ‘a whole meal that is associated mainly with preparations of fish, and’ made from grapes Inzolia, Grecanico, Chardonnay, Catarratto, alone or in combination for 70%. The color is pale, has a delicate bouquet, delicate, fragrant and a dry taste, harmonious and lively with a minimum alcohol content of 10.5 degrees. The Reds are very full-bodied wines and should be combined with preparations of red meat and cheese while Rose is more ‘suitable for appetizers, soups and fish. Rosato, Rosso and Red reserves are produced through the use of Merlot, Cabernet Sauvignon, Sangiovese and Nero d’Avola alone or in combination for 70%. The first is pink in color, smell is delicate, fine and fragrant taste is smooth and lively, and a minimum alcohol content of 10.5 degrees. The second one, and ‘ruby red wine has a special aroma, dry and slightly tannic taste with a minimum alcohol content of 11.5 degrees. Finally, the Red Reserve is ruby red with garnet, the smell and ‘distinctive flavor and’ full-bodied and velvety with a minimum alcohol content of 12.5 degrees.

Nero d’Avola

admin — Sun, 26 Dec 2010 14:38:05 +0000

Nero d’Avola is, without doubt, the table wine in Sicily’s best known and appreciated worldwide by experts is in fact called “The Prince of Sicilian wines. Its commercialization on an industrial scale dates from the early sixties of last century. Until then, it was considered a blending wine because of its high alcohol content that can easily reach 15 degrees. Only in the early 1960s, some companies decided to make a Sicilian wine table wine with new winemaking techniques are more responsive to market demands which included a decrease in sugar content and higher acidity. Since then, the high quality of product has emerged, first in Italy and then worldwide, and today after the first trials is also grown increasingly out of Sicily and Italy, for example in California and Australia . The producers who bottle Sicilian Nero d’Avola in its various types, about five hundred. The most suitable region for the Nero d’Avola, not surprisingly, is the lowest part of the territory of Noto, bordering the town of Avola, from which the grape is named, the streets that give the best product are: Buonivini, Bufalefi, Maccari and strings, both for specific soils and for the constant sea breeze that blows in summer and contributes greatly to the quality of the grapes. In this area over the past decade there has been a boom of new businesses, also from outside Sicily, which invested in the installation of new vineyards, preferably high in the counter even if some few indeed (the purists!) Have preferred the traditional tree, the more expensive and less productive, but made with superior quality and taste in terms of aging potential.

Nebbiolo d’Alba

admin — Sun, 26 Dec 2010 14:30:30 +0000

Since 1600, the Nebbiolo-based wine produced in the hills of Alba finds its rightful place on the tables of the Savoy family. The name of this grape variety has a dubious origin: some results from the fact that at the time of harvesting the vineyards are frequently immersed in fog, while others would be the second bloom that covers the berries, making them appear “hazy”, the head of this name. The cultivation of the vine “Nibiol” attested by documents dating back to 1300.

Nasco di Cagliari

admin — Sun, 26 Dec 2010 14:26:35 +0000

Nasco di Cagliari, which has been produced since ancient times in the district of Cagliari, is made solely from the variety of the same name. It was once known as Nascu, a term derived from the Latin word muscus or musky, which refers to the variety’s unmistakable scent of underbrush. Nasco is without doubt one of the oldest vaieties on the island and many ampelographers believe that it is native to Sardinia. Official reports of its existence go back to the period when Pisa and Genoa exerted strong influences on the island. That was in the period immediately following the Vandalic and Byzantine denominations when the island was divided into the four jurisdictions of Cagliari, Arborea, Logudoro and Gallura. Until the second half of the 19th century, Nasco was cultivated throughout the island and, different from the numerous other Sardinian varieties, its wine was appreciated in its own right and not simply as a fortifier of other wines. It was for that reason that Nasco was presented at the Universal Exposition of Vienna in 1873 as representing the typical wines of Sardinia. This variety also experienced a severe reduction as a result of the phylloxera epidemic. And, when the growers began replanting their vineyards, they selected other vines that were more prolific and resistant. Despite renewed commercial interest in the wine, which was stimulated by the granting of the Denominazione di Origine Controllata in 1972, and increasing demand on the market for quality sweet or liqueur wines, production is still quite limited and most of the output goes to dedicated aficionados.

Lugana

admin — Sun, 26 Dec 2010 14:20:48 +0000

The wine “Lugana” must be obtained from grapes of the “Trebbiano di Lugana. They can be used to produce the wine even white grapes from other varieties with the exception of Muscat and Malvasia for a maximum of 10% of the total. The area of wine production “Lugana” includes territories within the provinces of Brescia and Verona. The maximum yield of grapes allowed for the production of wine “Lugana” must not exceed 125 tons per hectare of vines in cultivation. The maximum yield of wine should not be more than 70%. The grapes for wine making must ensure that the wine “Lugana” a natural alcoholic strength by volume of 11 and 11.5 degrees for the Lugana Superiore. The grapes used in wine production base for the preparation of spumante Title upon must ensure a minimum natural alcoholic strength by volume of 9.5 degrees. Are considered suitable for the production of Lugana only vines in soils location mostly flat, clayey-calcareous in nature. The wine Lugana harmonious and body type is also produced in higher if it implements a selection of grapes and in-kind sparkling with natural fermentation.

Moscato d’Asti

admin — Sun, 26 Dec 2010 14:15:01 +0000

One of the most characteristic products of the wine from Piedmont, with a unique musky aroma of grape origin, delicate and intense, reminiscent of lilac and lime, peach and apricot with hints of sage, lemon and orange blossom. Produced almost exclusively by small and medium sized companies or cooperatives that transform only the grapes from their vineyards, Moscato d’Asti has reached extraordinary levels of quality through the deployment of modern wine making technology, especially the cold, which allowed to keep the wine aromas and flavors of fruit and at the same time, stabilize the product is capable conservazone and transportation. Historical sources are coming from Muscat 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, what terms are clear reference to the particular sweetness of grapes, seen as the favorite by bees. Even in the Middle Ages the table accompanying this variety 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 that allows preservation Muscat white 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.

Moscadello di Montalcino

admin — Sun, 26 Dec 2010 14:13:13 +0000

This dessert wine, as old as it is pleasant and unexpected, comes from a grape that has been grown in Montalcino since time immemorial. Redi praised it in his dithyramb: “That so divine and light moscadelleto of Montalcino”. Numerous historic references in the words of famous figures, testify to the appreciation of Moscadello di Montalcino in Italy and abroad. Moscadello di Montalcino is produced in three types: Still, Sparkling and Late Harvest. In our day this wine is much appreciated for its characteristic harmony And for its Muscat aroma, which can be expressed in the three types, produced. The peculiarities of this rare and precious wine have been codified in the disciplinary rules of the doc (D.P.R. 13/11/84 and subsequent modifications). To look at, Moscadello di Montalcino is a faded straw yellow colour for the Sparkling type, which tends to become darker in the Still type and more light golden in the Late Harvest type. Characteristic odour: it manifests an aroma of balanced, fresh Muscat, with floral nuances for the Late Harvest type. The palate is pleasantly quenched by the sweetness and aromatic harmony of the Still type while the Sparkling type provides the tempting vivacity of a light perlage. The Late Harvest type boasts the velvety elegance and embrace of a dessert wine. The Still and Sparkling Moscadello di Montalcino should be drunk young, while the Late Harvest type develops its best expression as the years go by. Its natural place is at the end of a meal, a pleasant accompaniment to pastry and dry desserts.

Morellino di Scansano

admin — Sun, 26 Dec 2010 14:09:43 +0000

The “history” of the Morellino is linked to that of the hinterland hills of the Maremma, which has always lend themselves to the cultivation of the vine. Environmental protection dates back to the Etruscan civilization and to the present day with strong traditions intact. With a steady rainfall, concentrated mainly in autumn and spring, with the hills that filters the warmth of the sea breezes accompanied by the sun in the valleys between the Ombrone Albegna and the conditions for the ripening of the grapes are the best. The ancient origin of the di Scansano is proved by historical documents of the twelfth century, blaming him for “excellent quality”. In 1812, they were produced in the area of Scansano, well 5,540 hl of wine in one hand classified as “higher quality”.

Montescudaio

admin — Sun, 26 Dec 2010 13:58:19 +0000

An area suited since the Etruscans. This is the thread that ties the companies of the Consortium of Montescudaio. Fourteen wine jewels set in a Tuscan landscape influenced by the sea – the Doc, in fact, includes all municipalities in the Val di Cecina Volterra-excluded. A long history that we are reminded by the “urn Montescudaio (seventh century BC.) Depicting a funeral banquet in a large jar” crater “where the wine was mixed with water according to use greek. The story of the lives in this area runs through the centuries until today. In 1968 he founded the Festival of wine, while in 1977, he has the acquisition of Doc with two types: a red made from Sangiovese, Trebbiano, Malvasia, and other varieties as canaiolo and colorino, and a white made from Trebbiano , Malvasia and Vermentino, which can also be produced as Vin Santo dry, semidry or sweet (disciplinary, since 1999, providing for the use of vines called “innovative” as the cabernet, for example).

Monteregio di Massa marittima

admin — Sun, 26 Dec 2010 13:56:47 +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 — Sun, 26 Dec 2010 13:53:31 +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 — Sun, 26 Dec 2010 13:46:23 +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 — Sun, 26 Dec 2010 13:42:56 +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 — Sat, 25 Dec 2010 19:28:09 +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 — Sat, 25 Dec 2010 19:16:59 +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 — Sat, 25 Dec 2010 19:13:22 +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 — Sat, 25 Dec 2010 18:55:39 +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 — Sat, 25 Dec 2010 18:53:20 +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 — Sat, 25 Dec 2010 18:38:17 +0000

The Reggiano DOC wines are rascally “garçons” 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 — Sat, 25 Dec 2010 18:30:35 +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 — Sat, 25 Dec 2010 10:08:32 +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

admin — Sat, 25 Dec 2010 09:51:54 +0000

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

admin — Sat, 25 Dec 2010 09:38:34 +0000

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

admin — Sat, 25 Dec 2010 09:29:24 +0000

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

admin — Sat, 25 Dec 2010 09:22:12 +0000

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

admin — Sat, 25 Dec 2010 09:14:41 +0000

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

admin — Sat, 25 Dec 2010 09:05:07 +0000

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

admin — Sat, 25 Dec 2010 08:59:25 +0000

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

admin — Sat, 25 Dec 2010 08:40:13 +0000

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 èdecisamente 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

admin — Fri, 24 Dec 2010 18:51:05 +0000

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

admin — Fri, 24 Dec 2010 18:48:38 +0000

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, rosé, Ansonica, Cabernet Sauvignon, Chardonnay, Grecanico, Merlot, Pinot Noir, Sauvignon, Reserve Red, Late Harvest.

Colline Lucchesi

admin — Fri, 24 Dec 2010 18:36:00 +0000

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

admin — Fri, 24 Dec 2010 18:24:43 +0000

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

admin — Fri, 24 Dec 2010 18:21:41 +0000

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

admin — Fri, 24 Dec 2010 18:15:54 +0000

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

admin — Fri, 24 Dec 2010 18:11:35 +0000

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

admin — Fri, 24 Dec 2010 18:00:30 +0000

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’s highly calcareous, sandy-clayey soil contribute to this wine’s 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

Cirò

admin — Fri, 24 Dec 2010 17:39:55 +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.

Chianti

admin — Fri, 24 Dec 2010 17:31:20 +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.

Casorzo

admin — Fri, 24 Dec 2010 17:27:49 +0000

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

admin — Fri, 24 Dec 2010 17:25:37 +0000

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

admin — Fri, 24 Dec 2010 17:22:05 +0000

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

admin — Fri, 24 Dec 2010 17:18:24 +0000

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.

Cacc’e mmitte di Lucera

admin — Fri, 24 Dec 2010 17:15:04 +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 Città 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 — Fri, 24 Dec 2010 17:09:22 +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 – 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 — Fri, 24 Dec 2010 16:58:02 +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.

Campidano di Terralba

admin — Wed, 22 Dec 2010 17:14:34 +0000

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’s 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

admin — Wed, 22 Dec 2010 17:03:58 +0000

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 rosé 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.

Bolgheri

admin — Wed, 22 Dec 2010 16:53:26 +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 — Wed, 22 Dec 2010 16:45:26 +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 — Wed, 22 Dec 2010 16:31:56 +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 verietà 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 d’Alba

admin — Tue, 21 Dec 2010 16:21:19 +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 d’Asti

admin — Tue, 21 Dec 2010 16:19:00 +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’alcolicità 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 del Monferrato

admin — Tue, 21 Dec 2010 16:16:18 +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.

Canavese

admin — Tue, 21 Dec 2010 16:08:42 +0000

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

admin — Tue, 21 Dec 2010 16:04:54 +0000

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

admin — Tue, 21 Dec 2010 16:00:01 +0000

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

admin — Tue, 21 Dec 2010 15:24:52 +0000

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

admin — Tue, 21 Dec 2010 15:19:58 +0000

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

admin — Tue, 21 Dec 2010 14:29:27 +0000

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

admin — Tue, 21 Dec 2010 14:26:29 +0000

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

admin — Tue, 21 Dec 2010 14:15:30 +0000

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

admin — Tue, 21 Dec 2010 14:11:48 +0000

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 rosé 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

admin — Tue, 21 Dec 2010 14:09:11 +0000

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

admin — Tue, 21 Dec 2010 14:05:50 +0000

The idea of cultivating vineyards in the Parma Province (‘Bacco loves hills, and his hills remain his temple and his religion…’) was developed at the beginning of the ‘900s; until then in the Parma countryside there were sporadic rows of vines (Lambrusco, Barbera, Croatina…), interspersed among the mulberry trees, left room to the subsidized growers…it was an antique wine, perfectly “peasant”, used to quench thirst and flavor dishes – soups included). A more modern vineyard cultivation developed above all in favored climate and geological textures: the Parma hill making up the Val d’Enza 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’ rights, ensure the highest product quality.

Terre di Franciacorta

admin — Tue, 21 Dec 2010 14:03:22 +0000

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.

Barbaresco

admin — Tue, 21 Dec 2010 10:37:25 +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 — Tue, 21 Dec 2010 10:35:00 +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.

Langhe

admin — Tue, 21 Dec 2010 10:32:36 +0000

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

admin — Tue, 21 Dec 2010 10:29:48 +0000

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 rosé: Ansonica, catarratto, Chardonnay, grecanico, cricket, pinot blanc, sauvignon nerello mascalese, Cabernet Sauvignon, Merlot, Nero d’Avola, Perricone, pinot noir, sangiovese , syrah.

Costa dell’Argentario

admin — Tue, 21 Dec 2010 10:26:51 +0000

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.

Val di Cornia

admin — Tue, 21 Dec 2010 10:24:35 +0000

The Val di Cornia DOC is produced in white, red (including Upper and Reserve), Rosato, Ansonica, Cabernet Sauvignon (including Upper and Reserve), Ciliegiolo, Merlot (including Upper and Reserve), Sangiovese (also Advanced and Reserve), Vermentino Aleatico sweet, sweet Ansonica, Suvereto Suvereto Cabernet Sauvignon, Merlot Suvereto, Suvereto Sangiovese. The Val di Cornia Bianco DOC is made from at least 50% of Trebbiano toscano, up 50% of white Vermentino with any additional (up to 20%) of other white grapes of the area, the Red is produced with at least 50% of Sangiovese grapes and a maximum of 50% Cabernet Sauvignon and Merlot, which can add 20% of other red grapes of the area, the Rose is obtained from the same grapes used for red

Amarone della Valpolicella

admin — Tue, 21 Dec 2010 10:22:00 +0000

Amarone is universally recognised as the most prestigious of the wines of Verona, one of Italy’s 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’s 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 ‘Acinatico’ . 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 ‘Vallis-polis-cellae’, 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 ‘recia’ for the wings or ‘ears’ 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 ‘amaro’ – hence ‘amarone’ 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’s 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.

Alghero

admin — Tue, 21 Dec 2010 10:19:29 +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 Gradoli

admin — Tue, 21 Dec 2010 10:17:40 +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.

Aleatico di Puglia

admin — Tue, 21 Dec 2010 10:14:40 +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°.

Albana

admin — Tue, 21 Dec 2010 10:05:37 +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%.

Taburno

admin — Tue, 21 Dec 2010 10:00:25 +0000

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.

Aglianico del Vulture

admin — Tue, 21 Dec 2010 09:58:20 +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.

Taurasi

admin — Tue, 21 Dec 2010 09:56:16 +0000

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.

Oltrepò Pavese

admin — Tue, 21 Dec 2010 09:51:43 +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).

Arborea

admin — Tue, 21 Dec 2010 09:24:12 +0000

The Doc “Arborea” with the specification “Sangiovese” is reserved for the red or rosé 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.

Alto Adige

admin — Mon, 20 Dec 2010 17:50:21 +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; Gewürztraminer, 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.

Inzolia or Ansonica

admin — Mon, 20 Dec 2010 17:44:05 +0000

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.

Albugnano

admin — Mon, 20 Dec 2010 17:37:24 +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.

Colli Bolognesi

admin — Mon, 20 Dec 2010 17:26:32 +0000

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.

Aglianico del Taburno

admin — Mon, 20 Dec 2010 17:21:04 +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.

Vespaiola

admin — Thu, 09 Dec 2010 11:21:29 +0000

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

admin — Thu, 09 Dec 2010 11:19:56 +0000

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 “a haunting touch of marijuana.” 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 Schiacchetrá. 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

admin — Thu, 09 Dec 2010 11:17:31 +0000

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 – 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’s 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

admin — Thu, 09 Dec 2010 11:10:03 +0000

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 “Trebbiano” 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’s 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’s most well known white, Orvieto, and it is a major part of the blend for Lazio’s 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’Aburzzo. This latter grape, is also known as Bombino Bianco. The production zone for the Trebbiano d’Abruzzo DOC denomination includes practically the whole of the region, and its wines are among the best of Italy’s 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’s 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

admin — Thu, 09 Dec 2010 11:06:48 +0000

Traminer Aromatico is the name Gewürztraminer 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 “Traminer” means “from Tramin”, is often played as the trump card when discussing Gewürztraminer’s origins. Italian Gewürztraminer 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

admin — Thu, 09 Dec 2010 11:05:17 +0000

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’s 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

admin — Thu, 09 Dec 2010 11:03:57 +0000

The name schiava literally means “slave” 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

admin — Thu, 09 Dec 2010 11:02:29 +0000

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’s finest and most memorable wines. One popular theory suggests that Sangiovese’s 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 “Chianti” 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’s 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 – 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 “Chianti” 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 – Colli Fiorentini, Montespertoli and Rùfina – 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 Rùfina 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’s 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’s 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 Rúfina, the coolest of the sub-zones. The wines from Chianti Rúfina are considered by many to rival the best Chianti Classico has to offer. Rúfina’s territory includes the communes of Rúfina 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 Rùfina 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. Rùfina 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 “Prugnolo” most likely refers to the plum (prugna) colour of the grape. The “Gentile” 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’s 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 “macaroni, the partridges of Lombardy, sturgeon’s eggs and the wine of Montepulciano.” 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’s 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’s 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 (rosé). 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’s top producers (Fattoria Zerbina, Drei Doná 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’s 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.