Piedmonte
The name of this Wine Region means the Foot of the Mountain. The Region is famous for its Red Wines made from the Nebbiolo* and Barbera Grapes and for the White wines from the Moscato Grepes.Barolo
BAROLO* takes its name from the district where it is made. It is a Big wine, rich and full bodied, and capable of laying down for a few years. Barolo must be aged for a total of 5 years of which :-
- 3 years must be in wooden barrels
- 2 years must be in bottle.
As Barolo ages, it takes on a brick red colour. It has an aroma of Tar, Chocolate and black cherries. Vintages can vary greatly in this part of Italy, but it is worth sourcing Barolo from a good year. Moscato D'Asti - the light, fresh, fragrant and slightly sweet Fizzy desert wine is made in th piedmont region of North West Italy.Trentino - Alto Adige
This is Italy's most Northerly region. German is spoken as much as Italian, and labels can be in either language. This area was known mostly for its Light Fresh fruity White wines from the Pinot Gris, Muller Thurgau, Pinot Blanc. However, in recent times , wines frequently treated to barrel maturation are beginning to emerge indicating an important potential for high quality wines which has yet to be tapped. An area to Watch !!
Veneto
Veneto is Italy's 3rd largest wine producing Region ahead of Tuscany. Its two best known areas are Soave and Valpolicella. The best wines are to be found in the Classico areas, or hilly sites north of Verona as opposed to flatlands.
The two most famous wines of the Veneto region are Soave, Valpolicella. Soave's image is of a neutral white wine, consumed in large quantities at ice cold temperature. But for those who enjoy non oaked, non aromatic wines, Soave can be deliciously crisp, dry with an slightly almond flavour and so refreshing to drink. Made from the Garganega grape with approximately 30% Trebbiano.
Valpolicella
There are three different styles of Valpolicella
1. A light fresh fruity style of wine made from a blend of three grapes, Corvina*, Rondinella* and Molinara*, This wine is made young to drink you and is best 1 to 2 years after the vintage. The best Valpolicella to be found are the single vineyard wines .
2. Recioto Di Amarone - The Recioto* wines of Valpolicella* are most important. Traditionally the best bunches of grapes are picked approximately 10days before the rest of the crop. These grapes are then laid out on mats in a well ventilated room where they are left to dry until the end of January. The conditions during this drying period (the apassimento)* are as important a contributing factor to the ultimate quality of the wine as the weather is during the growing season. Plenty of ventilation is required with warm dry days and cool dry nights.
At the end of January, the grapes having lost up to 30% of their volume are crushed . Most of the water has evaporated and the flavour of the grapes has been concentrated from the drying process. The fermentation is long and slow. Some of the vats stop fermenting at about 14% alcohol while others ferment out to dryness stopping at 16%. Most Amarone is dry.
Whether a wine becomes a slightly sweet Recioto or a Dry Amarone depends on it place of origin. Some vineyards provide the grapes with sufficient nitrogenous substances to ensure that the yeast's can continue working and ferment the wine out to dryness. Those wines that stop fermenting become the Semi Sweet, rich honeyed wine which develop a hint of bitterness and chocolate with age. To enjoy Amarone* at its best it needs approximately 5 years ageing and plenty of time to breath .
3. The third style of Valpolicella is known as the Ripasso. It is made by pumping the young red Valpolicella wine over the lees the recently fermented Recioto. The resulting wine acquires some of the spicy complexity that is so distinctive in great Amarone.*
Italy | Northern | Central & Southern
