| toolbar powered by Conduit |
Detailed Information On The Foods That Burn Fat. Excellent Conversions For Diet, Weight Loss And Fitness Niches. Click Here!
The vineyards of Rosso Toscano are located around the imposing Castle of Meleto, built in the 12 century. The wine is bright ruby red; the bouquet is very fruity with hints of cherries and little berries. To be drunk sligltly cool. Ideal with all softs of pasta and fresh cheese.
Sangiovese,Canaiolo,carmignano,cabernet and Malvasia
bright ruby red,
Montepulciano, the ancient grape of the Abruzzi region, is the pride of the village of Capestrano. With a full, lush fruitiness and naturally soft tannins, it pairs well with a variety of dishes such as flavorful pastas, pizza, grills, and roasts. The Ideal of everyday wine!
Montepulciano
Dark red
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian DOC wine production. The wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Most Valpolicellas are light, fragrant table wines in flavor. "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from the Latin for "Valley of Cellars." Valpolicella's economy is heavily based on wine production, which is well known, especially Recioto and Amarone, a strong wine made from dried grapes. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo.
100% Valpolicella
Soft red
Morellino di Scansano DOCG is an Italian red wine made in the hilly environs of the village of Scansano (GR), in the Maremma, which includes a part of the coast of southern Tuscany. Morellino is the local name for the Sangiovese grape varietal. Many people think that the name Morellino comes from Morello (brown) , the colour of Maremmano horses. The wine, which was granted DOC status in 1978, and upgraded to DOCG status from the 2007 vintage, is made from at least 85% Sangiovese (which is also the basis of the tuscan wines: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano). The remaining 0–15% can comprise any non aromatic black grape varieties included in a list made and periodically updated by the Regione Toscana (Tuscany) local authorities. It is thought that the Morellino is actually a type of grape, a strain of Sangiovese, but it is not. Morellino is simply a fantasy name given to a wine made from grapes grown in a township called Scansano in a region of Tuscany named Maremma, which has an ancient but obscure tradition of winemaking. Historically wines from this region were excellent, but lacking noble lords found in other towns such as Montalcino, the people from Scansano never developed a precise and strict disciplinary for the making of their wine. Ironically one of the very best Morellino di Scansano is actually produced by a winery that is based in the town of Montalcino; Castello Romitorio. Morellino di Scansano does not need to age in wood and can be released in the January after harvest, meaning that it can be found on the shelf with less than 8 months of life, thus an amazingly fresh and crisp wine. It is only in the past twenty years that vintners have begun to harness the potential of this coastal terroir, other areas that are very similar in terms of their microclimate such as Bolgheri are already world famous. This means that consumers can get some great value wines of a tremendous quality. Fattoria di Magliano, Castello Romitorio, and Fattoria dei Barbi have been writing the history of this young denomination, which is still lacking a definite identity but in general is a fresh elegant, high-quality wine
Morellino
Bright Ruby
The first definition of a wine-area called Chianti was made in 1716 by the Grand Duke Cosimo III de' Medici. It described the area nearby the villages of Gaiole in Chianti, Castellina in Chianti and Radda in Chianti; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn. The new Chianti was a very big area divided in seven sub-areas: Classico, Colli Aretini , Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. The old Chianti area was then just a little part of the Classico area, being the original area described in 1716 about 40% of the extension of the Classico sub-area and about 10% of all Chianti. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added immediately or later in Chianti to their name (the latest was the village of Greve changing its name in Greve in Chianti in 1972). In 1967 Chianti was transformed into a DOC and the Classico sub-area was confirmed[8]. In 1984 Chianti was transformed into a DOCG and the Classico sub-area was again confirmed.[9]. From 1996 the Classico sub-area has a separate disciplinare (rules of production), similar to the rest of Chiantis but generally a bit stricter in quality parameters.A black rooster was the emblem of the Lega del Chianti during XVII century. From 1967 until 2005 it was the emblem of an association of some of the producers of the Classico sub-area sharing advertising costs; therefore only some bottles of Chianti Classico had that symbol on the neck, regardless of quality. Since 2005 the black rooster is the emblem of the Chianti Classico producers association; from that year all Chianti Classico wines have that symbol on the neck of the bottle indicating that the wine is produced in the Classico area and according to the Chianti Classico rules. .
Till mid of 19th century Chianti was based solely on Sangiovese grapes. During the second half of 19th century Baron Bettino Ricasoli who was an important Chianti producer and, in the same time, minister in Tuscany and then Prime Minister in the Kingdom of Italy, imposed his ideas: from that moment on Chianti should have been produced with 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca (Malvasia bianca is an aromatical white grape). During the 1970s, producers started to reduce the quantity of white grapes in Chianti and eventually from 1995 it is allowed to produce a Chianti with 100% sangiovese, or at least without white grapes.
Light Red
is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 70 miles (110 km) southwest of Florence in the Tuscany wine region. Brunello, roughly translated as "nice dark one" in the local dialect, is the unofficial name of the clone of Sangiovese (also known as Sangiovese Grosso) grown in the Montalcino region. In 1980, the Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of the Italy's best-known and most expensive wines.
One of the first records of "Brunello" was a red wine that was made in the Montalcino area in the early 14th century. In 1831, marchese Cosimo Ridolfi (who was later appointed Prime Minister of Tuscany by the Grand Duke Leopold II) praised the merits of the red wines of Montalcino above all others in Tuscany. In 1865, an agricultural fair in Montalcino noted that the prize winning wine of the event was a "select red wine" known as a Brunello. In the mid 1800s, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a considerable period of time.[3] In 1888, his grandson Ferruccio Biondi-Santi-a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento-released the first "modern version" of Brunello di Montalcino that was aged for over a decade in large wood barrels.
By the end of World War II, Brunello di Montalcino had developed a reputation as one of Italy's rarest wines. The only commercial producer recorded in government documents was the Biondi-Santi firm who had declared only four vintages up to that point-1888, 1891, 1925 and 1945. The high price and prestige of these wines soon encouraged other producers to emulate Biondi-Santi success. By the 1960s there were 11 producers making Brunello-a figure that would more than doubled to 25 by 1970 and again to 53 by 1980. In 1968, the region was granted Denominazione di Origine Controllata (DOC) status. Under the influence of Biondi-Santi, DOC regulations specified that Brunello di Montalcino was to be 100% Sangiovese. In years prior, many Brunello producers were blending Cabernet Sauvignon, Merlot and other grape varieties. In 1980, the Montalcino region was the first Italian wine region to be awarded Denominazione di Origine Controllata e Garantita (DOCG) designation. By the turn of the 21st century, there were nearly 200 producers of Brunello di Montalcino, mostly small farmers and family estates, producing nearly 330,000 cases a year.
Montalcino has one of the warmest and driest climates in Tuscany with the grapes in the area ripening up to a week earlier than in nearby Vino Nobile di Montepulciano and Chianti Classico. It is the most arid Tuscan DOCG, receiving an average annual rainfall of around 28 inches (700 mm)-in contrast to the Chianti region which receives an average of 35 inches (900 mm).[2] The northern slopes receive fewer hours of sunlight and are generally cooler than the southern slopes. Vineyards planted on the northern slopes ripen more slowly and tend to produce wines that are racier and more aromatic. Vineyards on the southern and western slopes receive more intense exposure to sunlight and more maritime winds which produces wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles.[6]
The town of Montalcino is a small medieval village located about 1,850 feet (564 m) above sea level in the province of Siena. The wine district is centered to the northeast of the village in densely wooden and hilly terrain. Monte Amiata, the highest peak in Tuscany, provides a sheltering influence from the southeast and tempers the region's climate and rainfall. Compared to the nearly 41,000 acres (16,592 ha) of planted land in Chianti, Montalcino is a relatively small wine region with around 3,000 acres (1,214 ha) planted. Vineyards in Montalcino are planted are varied soils-including limestone, clay, schist, volcanic soil and a crumbly marl known as galestro-at altitudes ranging from 490ft (149 m) to 1,640 feet (500 m). This diversity in terroir contributes to the vast range in quality and potential complexity of Brunello di Montalcino.
Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through an extended maceration period where color and flavor are extracted from the skins. Following fermentation the wine is then aged in oak.[5] Traditionally, the wines are aged 3 years or more "in botte"-large Slovenian oak casks that impart little oak flavor and generally produce more austere wines. Some winemakers will use small French barrique which impart a more pronounced vanilla oak flavor and add a certain fruitiness to the wine. There is a middle ground where the wine is aged in small barrique for a short time and then spends a longer sojourn in the traditional botte.
Most producers will separate their production between a normale and riserva bottling. The normale bottles are released on the market 50 months after harvest and the riserva are released a year afterward. The current aging requirements were established in 1998 and dictate that Brunellos are to be aged in oak for 2 years and at least 4 months in a bottle before release. Winemakers who intentionally stray from these rules and regulations can possibly receive a conviction of commercial fraud accompanied by an imprisonment sentence of up to six years.
.
100% Sangiovese
Violet
Barolo is an Italian wine, one of many to claim the title "Wine of kings, and king of wines".[citation needed] It is produced in Cuneo's province, south-west of Alba, within the region of Piemonte. It is produced in the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo. Only vineyards in the hills with suitable slopes and orientations are considered adapted to production, and the terrains must be primarily clayey-calcareous in character. The wine is produced from the Nebbiolo grape variety. The Lampia, Michet and Rosé types are authorized. It matures at the end of September. The clusters are dark blue and greyish with the abundant wax that dresses the grapes. Their form is lengthened, pyramidal, with small, spherical grapes with substantial peel. The leaves are of average size with three or five lobes. Barolo typically smells of tar and roses, and can take on an unusual orange tinge with age. When subjected to aging of at least five years, the wine can be labeled a Riserva. The initial nose of a barolo is often that of the pine tree. For connoisseurs it is Italy's most collected wine; for beginners it is a difficult one to understand. .In the past all Barolos used to be very tannic and they took more than 10 years to soften up. Fermenting wine sat on the grape skins for at least three weeks, extracting huge amounts of tannins; then it was aged in large, wooden casks for years. In order to meet the international taste, which preferred fruitier, more accessible styles, the "modernists" cut fermentation times to a maximum of ten days and put the wine in new French barriques (small oak barrels). The results, said traditionalists, were wines that weren't even recognizable as Barolo and tasted more of new oak than of wine. The controversies between traditionalists and modernists have been called the Barolo wars. The war has now subsided. Though outspoken modernists are still committed to new oak, many producers are now choosing the middle ground[1], often using a combination of barriques and large casks. The more prestigious houses, however, still reject barriques and insist on patience only for their exceptional wines. These are auction staples, sought after by aficionados in Italy, Germany, Japan, Switzerland and the United States. Serve with:"spezzatino di Cinghiale", "Coda Alla Vaccinara" or lamb dishes.
50% Cabernet Sauvignon 40% Merlot 10% syrah Produced from Cabernet Sauvignon, merlot and syrah on the estate of Tenuta Guado al Tasso, situeted near the village of Bolgheri, close to the Tuscan coastline. The wine is matured for about 14 months in oak casks followed by afuther 10 months in the bottle prior to release.
This clone of Vernaccia was imported from greece in the twelth century and today is grown around the beatiful Tuscan town of the San Gimignano.The wine itself is pale, with a fresh, dry< sometimes spicy taste. With one year of age it can be called Riserva. Serve with: fish, such as "Spigola al Forno", Dentice al sale.
This wine has been produced for centuries by Tuscany nobility, hence its name: apparently it was first produced by jesuits as wine for the Holy Mass. Today Vino Nobile di Montepulciano, not far from Siena, and Canaiolo Nero. Garnet in color, turning bick-red with age, it offers aromas of violets and a strong, dry, slightly tannic taste.It must have an abv of 12.5% and at least two years aging. Width a third year it can becalled Riserva. This is a superb wine to accompany roast and game. Serve with: game and meat dishes, such asSpezzatino di Cinghiale, Arista alla Fiorentina, Fagiano alla Milanese. Winemaker's Notes Two top Tuscan gems from this respected Italian producer - a Chianti Classico Riserva and the original Super Tuscan. Includes an Antinori corkscrew and a book of seasonal recipes to pair with Antinori's wide range of wines. Each pack contains a bottle of: Antinori 2005 Tignanello Rated 91/100 by The Wine Advocate! Intensely fruity and complex on the nose, full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish. The original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. Guada al Tasso, Antinori 2004, Italy Rated 93/100 by Wines and Spirits! Deep ruby red with garnet hues, it has pronounced cherry and violet fruit with tobacco, cedar and spicy leather nuances on the nose. It is a rich, full-bodied and rounded red wine of remarkable depth whose elegant structure will enable it to mature gracefully.
Antinori Riserva Pack
Ornellaia 1999 Ornellaia Tuscany, Italy Wine Spectator Review “Wow. Currants, berries, cherries and minerals, but all subtlety. Full- to medium-bodied, with silky tannins and a long finish. Complex wine.“ Winemaker's Notes This 63 acre vineyard consists of various clones of Cabernet Sauvignon and Merlot, with a small amount of Cabernet Franc. The wines are separately aged for one year in French barrels before being blended to achieve an elegant yet firm style balancing fruit, acidity, oak and tannic backbone. "Spicy and full of cassis, tobacco and coffee aromas. Texture and mouthfeel are what this wine is all about; it is plush like velvet carpet. Deep, satisfying flavors of plum, black currant and vanilla lead into an ultrasmooth finish that is as clean as a hospital emergency room." -Wine Enthusiast's Top 100 Wines of 2002
Ornellaia
Luce 1999 Luce Tuscany, Italy Winemaker's Notes Luce, the signature wine of the Frescobaldi family of Tuscany and the Robert Mondavi family of Napa Valley, captures the unique terroir expression of a beautiful hillside vineyard in the famous region of Montalcino. Powerful, yet elegant, the 1998 Luce reflects the expertise of the two renowned winegrowing families with rich, complex layers of ripe fruit. The intense bouquet offers enticing aromas of raspberries and black currants layered with nuances of vanilla and cloves. On the palate, this wine shows its great consistency, perfectly integrated tannins and just the right touch of acidity. The vibrant flavors of blackberry and blueberry weave into a long, warm finish. Alcohol: 13.93%
Luce |
|
