Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
Wine Growing History Italy f Exercise: Read the following text and highlight the most important statements. Research the meaning of any foreign words. Create a short list of events in chronological order (for example, 1000bc. Etruscans settled in central Italy) Italy is one of the oldest wine-producing countries in the world, the origins go back at least to 1000 BC. At that time, the Etruscans settled in central Italy in sub-regions of today‘s Abruzzo, Lazio, Tuscany and Umbria. The Italian wine culture originated mostly during the time of the Greek colonisation, which was as early as 1000 BC. Viticulture was practiced on the island of Sicily and in the region of today‘s Campania and Calabria. The Greeks brought many of their grape varieties with them and gave the perfect name "Oinotria" to this wine producing country. An influence was also felt from the Phoenicians (Carthaginians), later a major enemy, who built strategic bases both on Sicily and in the Mediterranean. From the 6th Century BC an active trade with the Celts in Gaul (France), who imported considerable quantities of wine from upper and central Italy. Of all these people, it was the Romans who learned about wine-making and made it in to a fine art. In the 3rd Century BC, the grapevine was common across the whole of the Italian Peninsula. In the 1st Century BC wine culture reached a climax. The city of Pompeii, until its destruction by the Mount Vesuvius eruption in 79 BC, was the wine trade centre and the main wine supplier of the capital, Rome. The most famous ancient wines at that time were Caecuber, Falernian and Surrentinum. In the period 50 BC to 20 AD the Romans planted vineyards in the newly acquired provinces; in today‘s countries, France, Spain, Portugal, Germany and England. Wine became an import and export item and the Romans manufactured wooden barrels for this purpose, whereby they had learned this skill from the Celts. A number of Roman authors wrote about viticulture and wine culture, some very extensively, which enabled the reader to have a very accurate picture. The spectrum ranged from purely scientific and didactic writings and poetic descriptions, right up to descriptions about the drinking and dining culture. Wine became a cultural medium of the first rank, in continuation with the Greek Dionysus-Cult the wine god Bacchus had great adoration. In regard to viticulture techniques the Romans were very creative, a specialty was aromatising the wines to make them tastier and to preserve them. Sparkling wine was already being produced by storing the amphorae in cold spring water to stop the fermentation. In the first Century AD there was intensive work on culturing the right type of grape varieties for the particular soil to create the most suitable vine. Many of today‘s indigenous grapes are descended from the ancient grape varieties cultivated at that time. With the collapse of the Roman Empire in the 5th Century there was confusion owing to the great migration; wine culture sank into obscurity and was maintained only by the various monasteries of the Roman Catholic Church for the production of Communion wine. There was a great boom at the beginning of the Renaissance in the 14th Century. In order to revive wine growing, Pope Paul III. (1468-1549) denounced French wine and had detailed documents drawn up on the Italian wines of the past. In 1716, under the rule of the Grand Duke Cosimo III. (1642-1723), wine zones were set for Chianti which were taken from the Medici Dynasty in Tuscany. Italy was one of the first countries with origin of designation. But it was not until the 19th Century with the help of the French that wines such as Barolo, Brunello and Chianti were created, and a new start was initiated. Possible approaches to solutions: 1000 BC In central Italy, the Etruscans settled 10 Century BC Greek viticulture in Sicily, Campania and Calabria regions 6 Century BC Trade with the Celts 3 Century BC The vine was now spreading all over the Italian Peninsula 1 Century BC Climax of the then wine cultivation 79 BC Until the eruption of Vesuvius Pompeii was the centre for wine and supplier of Rome 50 BC-20 AD The Romans planted vines in various countries of Europe and experimented with creative vine growing techniques 1 Century AD Cultivation of vines 5 Century AD Collapse of the Roman Empire, monasteries continued to cultivate wine 14 Century AD, Pope Paul III. had detailed overviews of Italian wine created 17 Century AD Grand Duke Cosimo III, had wine zones for Chianti created 19 Century AD With French help various wines received worldwide fame
Manufacture, Food and Beverages
© ioannis kounadeas – Fotolia.com Quelle: weinplus.de
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Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
Production Italy is one of the largest wine producers in the world. The current wine-growing area is 792‘000 ha, of which about 64,000 ha of grapes are for the production of quality wines and 528‘000 hectares for the production of table wines. The average annual wine production in Italy is around 49.2 million hectolitres. The proportion of red wine is a total of about 60%, white wine 40%. Italian wine production today is characterised by the rediscovery of grape varieties with a long tradition. From the indigenous varieties 350 different wines are produced. In Italy, 60% of vineyards are planted with native Italian varieties. The focus on Italian history, culture and tradition is becoming increasingly important, more so than the reasons for the steady decline of cultivable land. There are 530,000 wine producers in Italy, and still 30,000 bottling companies, who on average each market five different product lines. By international comparison Italian production reaches a worldwide proportion of 17% of which 28% is related to the EU. Overall, the Italian viticulture generates almost 10 billion Euros, of which about 3 billion is from exports, which proves that wine production has a very important status in the entire agricultural sector. Classification In 1963, a comprehensive ruling was drawn up (modified a number of times since) and the new quality terms «Denominazione di Origine Controllata» (DOC) and later for the very best wines with the addition "e Garantita" (DOCG) were introduced, which contributed decisively to improvements. The Italians even went a step further than their French counterparts, because in the DOC rules, among others the desired colour (colore), taste (odore) and the minimum storage time (invecchiamento minimo) are defined. The addition of "Classico" on the label declares traditional sub-district within the Chianti region. Should the alcohol level or maximum yield be above the legal requirements, the addition of Superiore may be used, and with longer barrel maturing "Riserva" is permitted. In August 2009, the EU Common Organisation of the Market in Wine was applied, with fundamental changes in wine classification and labelling. To give the EU member states time for any modifications, there was a transitional period until August 2011. Now there are the following new classifications and quality levels: ff Vino = corresponds to the no longer permitted term Vino da Tavola ff IGP = Indicazione Geografica Protetta (earlier IGT = Indicazione Geografica Tipica) ff DOP = Denominazione di Origine Protetta (earlier DOC, DOCG) Until these new rules are implemented, the old designations apply: Vineyard-plot (vigna/vigneto) Winery (fattoria, podere) Microclimate zone (microzona) Sub-region (sottozona) Municipality (comune) Sub-district (frazione)
DOCG
Denominazione di Origine Controllata e Garantita
Since 1983, the highest quality level under Italian wine law, and is reserved for few wines (e.g. Barolo, Barbaresco, Chianti). The strictest legal regulations on production, yield per ha., minimum alcohol content, minimum content of acid, planting density, development and storage, and the certification is only awarded after tasting and examination by the oenologist.
DOC
Since 1963, this is how a region with a particular style of wine is defined, there are regulations on authorised grape varieties and borders of the vineyards. There is some partial overlapping with other DOC-districts.
IGT
IGT is the name introduced in 1992, later put into action in many places as a category for regional country wines. Grape varieties, vintage and region are noted on the label.
VdT
Wines without a special quality declaration, without designation of origin or vintage. These wines can also have a good quality and character.
Denominazione di Origine Controllata
Indicazione Geogafica Tipica
Vino da Tavola
Note: DOC and DOCG correspond to the French AOC system. The stipulated standards include, amongst other things, grape varieties, bottle shape, minimum aging periods in barrels and bottle, minimum alcohol content, minimum acid content, minimum net dry extract, as well as colour and bouquet. Before marketing sensory and analytical testing is performed. As of 1992 the declaration of the source in controlled areas, such as sub-region (sottozona), municipality (comune), sub-district (frazione), microclimate zone (microzona), winery (fattoria, Cascina or podere) and the vineyard plot (vigna or vigneto) for wines of exceptional quality is now permitted. The new law thus puts more emphasis on the origin of the wine. Manufacture, Food and Beverages
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Wine Growing Italy
Small glossary of Italian wines amaro
Bitter
frizzantino
Semi-sparkling wine
acienda acricola
Winery/Wine producing estate
imbottigliato da
Bottled by
cantina sociale
Cooperative
metodo classico
chiaretto
Light wine
Traditional method (bottle fermentation)
podere
classico
Traditional district
Small holding
riserva
dolce
Sweet
stipulated longer maturing/aging
secco
enoteca
"Wine Library"/Wine shop
Dry
spumante
fattoria
Winery/Wine-producing-estate
Sparkling wine
superiore
Superior quality
uva
Grape
vigna/vigneto
Vineyard
fiasco
Bottle bound in straw basket
frizzante
Sparkling
Grape Varieties With over 2000 different varieties, Italy has the most grape varieties in the world, many of them still of ancient Greek origin. But of all these grapes "only" 400 are officially approved. The most planted grape varieties in Italy are: White grapes:
Trebbiano Catarratto Bianco Chardonnay Garganega Malvasia Bianca Moscato Bianco
81’500 ha 74’000 ha 13’000 ha 12’000 ha 12’000 ha 12’000 ha
Red/Blue grapes:
Sangiovese Montepulciano Merlot Barbera Negroamaro Nero d‘Avola Lambrusco Cabernet Sauvignon
82’000 ha 32’000 ha 24’000 ha 23’000 ha 20’000 ha 14’000 ha 13’000 ha 12’000 ha
Climate zone The soil is characterised by great diversity, but the climate has, despite local variables, a common influencing factor. The Alps shield against the cold North winds, the Apennine Mountains form a 1,500-kilometer-long weather divide from Piedmont in the North to Sicily in the South. The Mediterranean Sea and the Tyrrhenian Sea to the West of the boot of Italy, as well as the numerous rivers and lakes all have a decisive effect. The best regions have average temperatures of 12-16 ° C, sufficient snow and rain in the winter, and warm to hot summers with sunshine until late Autumn. The vineyards are grown from sea level right up to an altitude of 1,000 meters.
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Wine Growing Regions of Italy Contrary to the French classification done by Departements, the 20 wine producing regions of Italy correspond exactly with the regional political boundaries. f Exercise: Identify and name all the provinces of Italy. Subsequently read the text (pink) on the important wine regions of Italy that follows and add names of the wines from your business respectively. South Tyrol /Alto Adige
Trentino
Lombardy Aosta Valley
Friuli-Venezia Giulia
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Piedmont
Veneto Emilia-Romagna Marches
Liguria
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Umbria Abruzzo
Toscana
Molise
Apulia
Lazio
Sardinia
Campania
Basilicata
Calabria
Sicily
Manufacture, Food and Beverages
Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
The Wine Region of Lombardy This wine producing region in North Italy with the Metropolitan City of Milan, boasts a vineyard area of approximately 30‘000 ha. In Lombardy three main wine-growing centres have developed:
1
1 Valtellina in the North in the Province of Sondrio On the sunny slopes of the wide Valley of Adda, where the vineyards are fragmented into tiny vineyard plots and terraces. 2 Valcalepio an insignificant district 3 Franciacorta in the hills of the Province of Brescia Located South-East of Lake Iseo, Franciacorta gained world fame by cultivating Pinot varieties and Chardonnay and producing a very high quality sparkling wine using the traditional method of bottle fermentation.
Tirano
Sondrio
Bergamo
2
Mailand/Milan
Lago d‘Iseo 3
Brescia
PO 4
4 Oltrepò Pavese in the South-West in the Province of Pavia The Oltrepò Pavese, on the border of Piedmont, is a hilly region with exceptional production capacity and particular ability to produce fine white wines, which form the basis for some of the great Italian sparkling wines. Grape Varieties The red/ blue grape varieties that thrive in Lombardy are mainly Barbera, Chiavennasca (Nebbiolo) in Valtellina, Pinot Nero and the Cabernets. White varieties, Chardonnay (mainly for sparkling wines), Cortese, Moscato, Pinot Grigio and Riesling Italico. Specialities from Lombardy Sforzato The Sforzato is considered a specialty but unfortunately it has a low degree of awareness. To produce it, partially dried grapes are used. It must be made from minimum of 90% Chiavennasca with a maximum of 10% of other permitted red grape varieties. The grapes are harvested late (Spätlese), dried for up to three months on wooden racks and then pressed in February or March and slowly fermented by traditional maceration. This leads to the reduction of the acid and the development of a special flavour and bouquet. The ruby red, very smooth red wine must have an alcohol content of at least 14% by volume and have matured for at least twelve months in wooden barrels. Well known districts/wines in Valtellina: Grumello (named after the castle), Inferno (hottest place in the valley), Maroggia, Sassella (named after a chapel, considered the best vineyard), Stagafassli (on the border to the Swiss part of Valtellina) and Valgella may also appear on the bottle label. There is also a Riserva with three years of aging. Franciacorta (best sparkling wine of Italy) DOCG Spumante (sparkling wine) in the Italian region Lombardy. The area with around 1,000 hectares comprises 23 municipalities on the southern edge of Lake Iseo, in the province of Brescia. Owing to the excellent sparkling wine, the area is also referred to as the "Champagne of Italy". This status was generated and substantiated by the young winemaker Franco Ziliani, who had worked at the Moët et Chandon Champagne house. Many other wineries followed suite, today there are about one hundred. The straw yellow to greenish coloured wine is made from Chardonnay and/or Pinot Noir and/or Pinot Blanc according to the Metodo classico (bottle fermentation). It must have been aged for at least 18 months with the lees and can only be put on the market 25 months after harvest. A "Millesimato" is made from high quality grapes from specific vintages (at least 85%). It must have aged for 30 months with the lees and can only be marketed 37 months after the harvest. Well known producers include, Bellavista, Berlucchi, Ca 'del Bosco.
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Alto Adige/South Tyrol South Tyrol (Alto Adige) with its approximately 5‘000 ha. forms the Northern part of Trentino-Alto-Adige. Almost 99% of the vineyard area is designated DOC-Appellation, more than any other wine growing region of Italy. The predominantly hilly or better said mountainous region of the two provinces of Bolzano and Trento - more commonly known as South Tyrol and Trentino - extends from the main watershed of the Alps southwards to the northern tip of Lake Garda. Flat areas are only found here on the flood plains of the River Adige with its terraces and tributaries. The farming is done on small plots of land in concentrated crops of mainly orchards and vineyards. The growing of the Burgundy grape varieties Pinot Bianco, Pinot Grigio, Pinot Noir and Chardonnay, is very widespread and the region is a leader in the production of sparkling wines using the classic method of bottle fermentation. In South Tyrol, at an altitude of 1000 metres above sea level, one can find the highest sparkling wine producer in Europe. In Trentino with the new methods in vinification, there has been a tendency to use the indigenous grape varieties, consequently the Teroldego and Nosiola have had a new revival.
Merano
Bressanone Bolzano 2
Trento 1
Lago di Garda
With red wines, the scope ranges from the indigenous grapes varieties such as Lagrein and Vernatsch, right up to international classics such as Pinot Noir, Merlot and Cabernet Sauvignon, which have a long tradition in South Tyrol. The Grauvernatsch, a variety of the Vernatsch, is scarcely found owing to its particularly difficult cultivation. As for the whites, it is primarily the Pinots and Sauvignon Blanc that make Alto Adige the rightful leading white wine region of Italy. In their home country it is not only the bouquet varieties such as Müller-Thurgau and Gewürztraminer that are experiencing a proper revival. Designation of Origin Controlled designation of origin (DOP/DOC) of the Autonomous Provinces of Bolzano are Alto Adige (dell‘Alto Adige or Alto Adige or South Tyrol), Lago di Caldaro (Lake Kaltern, Caldaro or Kalterer) and Valdadige (Etschtaler in German). Well known wines and producers: f f f f
Lagrein Riserva, The Wine Estate and Monastery Cellar Muri-Gries, Bozen Blauburgunder "Schweizer", Franz Haas, Montan Gewürztraminer Nussbaumer, Tramin Winery Sauvignon Blanc , Alois Lageder, Margreid
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Wine Growing Italy
Trentino Trentino forms the southern half of Trentino-Alto Adige and is mainly a mountainous region. In total the vines are grown in 117 of 223 municipalities in the region. In 50 of these municipalities wine growing is the main form of agriculture and 95% of the grapes total is produced here. At 80% per acreage for DOC grape varieties, Trentino is one of the top ranked classified wine-producing regions in the country. The first vines are thought to have been brought to this region in 2000-1500 BC by the Etruscans. Designations of Origin of the autonomous Province of Trento are, Castell, Teroldego Rotaliano, Trentino and Trento.
Friuli The Friuli is the easternmost wine region of Italy. The region borders Austria and Slovenia and has a cultivated area of 20,000 ha. Geographically, it has landscape with two faces, the Julian and Carnic Alps in the north of the region and the plains sloping down to the Adriatic Sea in the South. For insiders, the region is considered home to excellent white wines coming from the hills of Collio and the eastern hills of Friuli, and from other growing regions such as Annia, Aquileia, Carso, Grave, Isonzo and Latisana. Here the local white grapes Tocai Friulano, Ribolla Gialla, Verduzzo Friulano, Picolit are cultivated, but in addition some top white wines are also made from Pinot Gris, Pinot Blanc and Sauvignon Blanc. For the reds Tazzelenghe, Refosco dal Peduncolo Rosso alongside a number of international noble vines cultivated in the vineyards of Friuli are planted, and not only since the appearance of certain fashion wines.
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Designation of Origin in the region Friaul Julisch-Venetien are Carso, Colli Orientali del Friuli, Collio Goriziano o Collio, Friuli Aquileia, Friuli Isonzo, Friuli Latisana, Friuli-Annia und Ramandolo. Page 7
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Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
Veneto Winegrowing is focused on the hills of Verona to the Lake of Garda, with world-renowned growing regions such as Soave1 and Valpolicella, Berici and Euganean Hills in the province of Vicenza, Breganze2 in the hills of Vicenza between Brenta and Astico, the gravel plain along the Piave and the hills of Conegliano - Valdobbiadene3 (province of Treviso), in which the vines grow the grape Glera for In-Wines such as Prosecco from Italy. With 80,000 hectares of vineyards, the Veneto is one of the largest wine producing regions in Italy. Approximately 25% of the wines produced are DOC wines..
3
Lago di Garda
Valdobbiadene Conegliano Breganze Treviso 2
Venezia/Venice
1
Verona
Vicenza
Well known red wines: Amarone, Bardolino, Valpolicella Well known white wines: Bianco di Custoza, Soave
Designation of Origin Well known designations of origin of the Veneto region are Bardolino, Berici, Euganean Hills, Garda, Recioto della Valpolicella, Soave Superiore, Valpolicella, Vini del Piave (Piave), Bardolino Superiore, Breganze, Colli di Conegliano, Conegliano-Valdobbiadene, Lugana, Recioto di Soave , Vicenza Specialities from the Veneto Region Amarone Amarone is made from dried grapes (Corvina / Rondinella / Molinara), laid out in special barns or chambers to dry on straw mats, baskets or hung from beams. The length of the drying time varies from one producer to another, but often takes until the end of February or March. The wine is aged in wooden barrels. It easily achieves 15% alcohol content and is rarely put on the market any earlier than five years after harvest. The best known producers include Marion, Trabucchi, Allegrini and of course Masi. Ripasso The Italian term literally meaning "re-passed", for the technique of adding extra flavour and alcohol in a special procedure in the production of Valpolicella by adding the grape skins (pomace) from Amarone wines after these wines have finished their fermentation in the spring. The yeast and sugar still contained in the skins allows renewed fermentation. The skins add colour and tannins to the wine giving it an intensive rich character. As a result the wine may have some of the typical taste nuances of Amarone. Some producers also use mash that is not from the production of Amarone. Recioto The grapes are dried for four to six months on racks in airy halls (which is referred to as Appassimento) or even dried on straw mats. It often develops noble rot Botrytis. The alcohol content is often above 15% vol owing to the concentration of the sugar Soave This dry wine is made from the Garganega grape (at least 70%) and any use of Chardonnay, Pinot Bianco and Trebbiano di Soave (up 30%) and other approved local grapes varieties (up to 5%). Bardolino DOC dry red and rosĂŠ wine from the western part of the Italian region of Veneto, the capital Venice, and east of Lake Garda. The red wine resembles the blend of Valpolicella which also comes from this region, but is slightly lighter in colour. Prosecco The white grape variety Glera is particularly common in the Italian region of Veneto in the mountains around Treviso.
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Tuscany Tuscany is the ideal region par excellence. Its gentle hills impress not only through beautiful scenery, but also because of the olive trees and vines used for the famous wines that grow here on the mainly clay, sandy limestone soils. The Chianti is the world‘s most famous Italian wine. The winemaking traditions of Tuscany is thousands of years old and goes back to the era of the Etruscans. The revival of Italian winemaking in the last 25 years is largely as result of initiatives from Tuscany and Piedmont.
Florenz/Florence
Pisa 1
San Gimignano 4
Conegliano 5
1
Arezzo
Siena
Montepulciano 3 Montalcino 2 Grosseto
Grape Varieties The most important grape variety is Sangiovese, with its various clones, such as Sangiovese Grosso for the Brunello di Montalcino. As part of the 6 research project Chianti Classico 2000 have come the first results of a clone selection for new and replants. In addition, the Cabernet Sauvignon flourishes in ideal growing conditions on the Tyrrhenian coast where great wines are produced. The famous Chianti represents about 10% of all Italian wine production. Almost 33% of the wines are red DOC and DOCG wines. White Wines include: Bianco della Valdinievole, Bianco di Pitigliano, Bianco di Pitigliano, Bianco Vergine Valdichiana, Monte Carlo, Pomino Bianco, Vernaccia di San Gimignano and other such wines as the sweet Vin Santo.
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Designation of Origin Well known designations of origin are Bolgheri5, Chianti Classico, Rosso di Montalcino, Vernaccia di San Gimignano4, Vin Santo del Chianti Classico, Vino Nobile di Montepulciano3, Brunello di Montalcino2, Chianti1, Morellino di Scansano6, Rosso di Montepulciano, Vin Santo del Chianti and Vin Santo di Montepulciano. Page 9
Specialities from the Tuscany Region Chianti The most famous Italian wine is produced as a DOCG wine in seven areas between Sienna and Florence. The classical grape, Sangiovese is mainly used for Chianti. In the past it was often mixed with white grapes, which has now ceased to meet the requirements of the DOCG. Today, it is Merlot and Cabernet, along with the Sangiovese that contribute to the celebrated Chianti Chianti classico Only wines from the core area of the municipalities Gaiole, Radda, Castellina and Siena carry this designation. Riserva has at least a further three-year extension to ageing. Chianti/Gallo Nero On 14 May 1924, a group of wine producers from Chiantigiano met in Radda in Chianti, to form a voluntary organization to protect and promote their wine production. As a result a consortium was established to protect the brand "Chianti Wine". Through the years the name has developed into today‘s society Consorzio del Marchio Storico (consortium of historic trademarks). Initially there were 33 members and today there are more than 600 members and they produce approximately 80% of the Chianti Classico Brunello di Montalcino A long lived red wine with the typical rich bouquet of the Brunello grape. Brunello is a clone of the Sangiovese Grosso grape, which is successfully grown around Montalcino - a top Italian wine. Vino Nobile di Montepulciano Vino Nobile di Montepulciano is a blended wine in which the Prugniolo Gentile grape predominates the Cannaiolo and Mammolo grapes. It is aged for at least two years in casks, the Riserva three years. Vin Santo Vin Santo "Holy Wine" is prepared from pre-dried white grapes which are hung on racks to dry. After pressing it is aged in "Caratelli" (small barrels) in the winery attics for at least three years. The Vin Santo is golden brown in colour, fully aromatic and full-bodied.
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Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
Cuvées In addition to the many classic Tuscan wines, the "Super-Toskani" (super Tuscans) have now developed a considerable name for themselves. They are successfully produced based on the model of the great wines of Bordeaux. The best known wine producers of Tuscany ff Avignonesi – excellent Vino Nobile. ff Banfi –the winery under American ownership sells its wines under the names, Villa Banfi, Mandrielle, Tavernelle, Summus etc. ff Bindella – its wine products include Vallocaia and Borgo Scopeto. ff Biondi Santi – Brunello di Montalcino originated from this wine estate around 100 years ago! ff Castello di Ama – its Chianti is among the best! Vigna l’Apparita, Bellavista, San Lorenzo etc.
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ff Castello dei Rampolla – their Sammarco, made from Cab. Sauv. and Sangiovese is a top class wine. ff Fattoria Il Poggiolo – renowned for their Carmignano Riserva and Vin Santo. ff Marchesi Antinori – a name by definition! Their wine has achieved a world reputation! Solaia, Tignanello, Guado al Tasso, Pèppoli, Badia a Passignano etc. ff Lodovico Antinori – their Ornellaia is an Italian legend. Notables are also their Poggio alle Gazze or Masseto. ff Tenute San Guido –this wine estate in Bolgheri, opposite Ornellaia, produces the wine legend Sassicaia. ff Marchesi Frescobaldi/Robert Mondavi – its Luce della Vita and the Lucente belong to Italy‘s elite wines.
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Piedmont The north-western wine region comprises a vineyard area of around 60,000 ha. More than 40 DOC wines represent 40% of total wine production. From the Alpine region of the French-Italian border, the valleys pull together like a fan from the lowlands of Novara and Vercelli3. In the south the lowlands border the mellow hilly region of 2Monferrato and Langhe1. Despite the establishment of world-famous industries around the state capital Turin, the Piedmont has remained rustic in its attitude. This is also reflected with the cuisine, the dishes are robust, and plenty of meat goes on the table! The culinary highlights of the year are the white truffles from Alba, which are sought in Autumn through to the first snow fall. The Piedmont is traditionally the home of illustrious big red wines and has vineyards that have been appointed since the Roman period. The viticulture is mainly based on indigenous varieties, which have been cultivated for centuries and have adapted to the soils of the region.
Lago d‘Orta 3
Biella
Novara
Torino
2
PO 1
Cuneo
Grape Varieties The king of grapes here is the Nebbiolo grape (fog-grape "Nebbia"), the provider for the famous Piedmont wines: Barolo, Barbaresco, Gattinara, Ghemme. These DOCG wines and many more that are DOC certified are shaped by the nature of this vine. However the most common grape variety is the Barbera grape, with new wine-making techniques a phenomenal boom has been experienced in recent years, resulting in the production of such famous red wines as the Bricco dell‘Uccellone. Among the white wines Moscato and Cortese dominate. The Asti Spumante with its fine, distinctive sweetness is the most common wine of the region. The wine Gavi, made from the Cortese grape, also boasts the DOCG designation. Significant too, in addition, are the indigenous grape varieties Arneis and Favorita. Designation of Origin Well known designations of origin are Asti (Asti Spumante or Moscato d‘Asti), Barbaresco, Barbera d‘Alba, Barbera d‘Asti, Barbera del Monferrato, Barolo, Brachetto d‘Acqui (Acqui), Dolcetto d‘Acqui, Dolcetto d‘Alba, Dolcetto d‘Asti, Gattinara, Gavi (Cortese di Gavi), Ghemme, Monferrato, Nebbiolo d‘Alba and Roero. Municipality Names Regarding the declaration, it is important to know that Barolo, Barbaresco, Alba and Asti are names of municipalities. So a Nebbiolo d‘Alba comes from the village of Alba and is made from the Nebbiolo grape. A Moscato d‘Asti is a wine made from the grape mentioned and comes from the area around the town of Asti. Very important to note when shopping for wines is the producer of the wine. There are many Barolos and Barbarescos - but among the producers, there are just a handful of excellent wineries which have gained worldwide fame. «Riserva» With Barolo, at least five years maturing is mandatory, with a Barbaresco four years, of these at least two years and one year respectfully must in a barrel. The non-Riserva Barolos need to mature for at least three years prior to sale, a Barbaresco for at least two years. Well known Wine Producers Gaja, Aldo Conterno, Pio Cesare, Bruno Giacosa, Mascarello, Giacomo Conterno and many more.
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Origin, Characteristics and Production of Food and Beverages
Wine Growing Italy
Sicily With a cultivated area of about 150,000 ha. Sicily is one of the main wine producers in Italy. From the southernmost point of the Italian mainland, Sicily is separated only by the narrow Strait of Messina. The region not only encompasses the largest island of Italy and the Mediterranean, but also the groups of the Egadi, Lipari, and Pelagie Islands plus Ustica and Pegalischen. Around 80% of Sicily is hilly or mountainous, the rest forms layers. The only real mountain range is located in the north of the island. The magnificent mass of Mount Etna stands out in the landscape near Catania, other active volcanoes are located on the smaller islands around Sicily. Inland, agriculture is still extensively conducted and organized mainly by large estates. Here one can find the cereal crops. The citrus orchards are lined up along the coastal strips. Sicily is also an important contributor to olive cultivation. Grape Varieties Sicily, with Apulia, is quantitatively at the forefront of Italian wine producing regions. But qualitatively has undergone a tremendous development in recent years owing to a systematic study of the native grape varieties such as the whites Insolia, Grillo, Cattarratto, Grecanico and the red grapes such as Nerello Mascalese, Periccone, etc. The wine growing regions for wines with designation of origin has been extended as a result of a new Act, and with it the proportion of quality wines has grown steadily. The most famous wine of the island is undoubtedly Marsala, equally well-suited as a dessert wine or as an aperitif.
O4 Register 7
Designation of Origin The designation of origin of Sicily are Alcamo (Bianco di Alcamo), Cerasuolo di Vittoria, Contea di Sclafani, Con-tessa Entellina, Delia Nivolelli, Eloro, Etna, Faro, Malvasia delle Lipari, Marsala, Menfi, Monreale, Moscato di Noto, Moscato di Pantelleria, Moscato di Siracusa, Riesi, Sambuca di Sicilia, Santa Margherita di Belice and Sciacca. Page 12
Specialities Marsala Marsala is a wine that takes its name from the Sicilian port city of Marsala, from where it was once mainly exported to England. This wine could survive the shipping transport as it was fortified with pure alcohol to preserve it. The Englishman John Woodhouse, who was previously engaged in the production of port wine and sherry shipped the first fortified wines from Marsala in 1773. For the white Marsalas the permitted grape varieties are Catarratto Bianco Commune and/or Catarratto Bianco Lucido, Dama Chino, Grillo and Inzolia. The red Marsalas may only be made from Nerello Mascalese, Nero d窶連vola and Perricone. Usually the wine has 15 to 20% alcohol content.
Manufacture, Food and Beverages