catalog miami 2011
DESCRIPTION
Catalog Miami 2011, nternational wine fairTRANSCRIPT
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CAMPAIGN FINANCED UNDER REGULATION CE N. 1234/07
MIAMI INTERNATIONAL WINE FAIR
SEPTEMBER 23-25 2011
MIAMI BEACH CONVENTION CENTER
Consorzio America Export
MIAMIINTERNATIONAL
WINEFAIRSEP 23-25
2011
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ATI PLANET OF WINE is a temporary pool with Consorzio America Export leading the group.
Consorzio America Export was founded in 1992 with the aim to support and develop promotional activities of Italian SMEs in the USA, Central and South America. Consorzio America Export, recognized by the Italian Ministry of Economic Develop-ment, has its own structure which is com-posed of headquarters in Turin, Italy, and an overseas office in Miami, Florida.
The Consortium has taken part in the most important international trade fairs and at the same time, has organized several pro-motional events such as wine tasting, edu-cational tours in Italy for journalists and foreign buyers and economic missions of Italian enterprises in the United States, Central and South America.
The main goals of PLANET OF WINE as-sociation are:
- promote the knowledge of Italian wine production, with particular reference to the DOC, DOCG and IGT products- manage the trading processes in order to create a closer relationship between Ital-ian producers and trade- promote Italian wine culture and the con-nection between production areas and its producers- organize training sessions through cours-es and scolarships to spread the knowl-edge of specific wines and different appel-lations by region - create advertising campaigns about Ital-ian wines focusing on trade, final custom-ers and opinion leaders
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Italian Wines: DOCG, DOC and IGT
Italy’s glowing reputation with wine is due not only to the fact that it produces and exports more than any other country but that it offers the greatest variety of types, ranging through nearly every color, flavor and style imaginable.
Italian producers have moved rapidly to the forefront of world enology, im-proving techniques to create wines of undeniable class in every region, north and south. Their wines derive not only from native vines, which represent an enormous array, but also from a complete range of international varieties.It is important to point out that the prestige which is now attached to the name of Italy’s finest wines, sought and requested in all of the world’s mar-kets where fine wine is consumed, should not be allowed to overshadow the single most important aspect of Italian wine: its astonishing variety. Unlike other major producing countries, where viticulture is confined to spe-cific areas, often separated from others by great distances, the vine is culti-vated everywhere in Italy, from the Alps to southeastern corner of Sicily. In addition to the very significant climatic differences which inevitably result, the geography of the country, famously hilly, has created an undulating topog-raphy with an undescribable richness of specific vineyard situations.Not all wines are prepared in the same way. Vinification and aging techniques vary substantially according to the type of wine which the producer wishes to obtain. Italian wine production, as established by law, is divided into categories, or denominations , which together from a kind of quality pyramid. At the base of the pyramid are the “vini da tavola” or table wines, ordinary products which need only have a minimum alcoholic strength of 10° and non supplementary descriptions may be added to their name. In the next category of the pyramid are the IGT (Indicazione Geografica Ti-pica) wines.Their production rules regulate the grape varieties which can be used and maximum yields per acre, just to give two examples, and the vintage year may be put on the label. The central feature of the legislation concerns DOC (denominazione di origi-ne controllata) wines.Each denomination or appellation contains precise rules prescribing the ex-act geographical area from which the grapes of DOC wines must come, the manner and period of the aging of the wines, and certain basic minimum chemical parameters (alcohol, acidity, dry extract), and even the maximum yield in juice from the grapes. DOC wines can indicate their vintage date and, where permitted by the rules of the individual appellations, the grape varie-ties used in the blend.DOCG (denominazione di origine controllata e garantita) wines represent, instead, the peak of the quality pyramid. A DOCG is a sort of super DOC: production rules are more rigorous, and both chemical and tasting controls are envisaged each and every time a certain quantity of wine bottled. DOCG wines carry a strip (pink for red wines, green for white wines) which is a kind of seal of approval of the Italian state, numbered and guaranteed to the single producer according to the amount of wine which has satisfied the re-quired test and controls.Italian wines exports to United States continue their impressive expansion: the market quota of Italian wines increased to 31,3% in quantity and 35,3% in value during the first five months of 2011.Italy is again leader of imported wines in the US.
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Via Bertinetti, 6 - 12050 Valle Talloria Diano d’Alba (CN) ITALY Tel. +39 0173231766Fax +39 0173 230970
Il Mastro Vinaio1
Piedmont
Where theTalloria stream divides the towns of Di-ano d’Alba, Serralunga d’Alba, Montelupo Albese and Sinio, the company II Mastro Vinaio continues to grow. With traditions passed on from generation to generation, II Mastro vinaio is family owned and operated, providing a good mix of experience and technology. The property streches more than 60 acres, half of wich are dedicated to wine-yard, while the rest are used to cultivate hazelnuts. All are wel-comed to visit the winery,where the various stages of wine processing are glad-ly explained.
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WinesBAROLO
BAROLO VIGNA’D VIGINA
CLASSIFICATION: DOCG wine (designation of certified and guaranteed ori-gin) GRAPE VARIETY: NEBBIOLO I0u%
PRODUCTION ZONESERRALUNGA D’ALBA - DIANO D’ALBA
SOIL medium - EXPOSURE: southeast - COLOR: garnet red with orange reflections
NOSE intense, fruity and spicy - TASTE dry, full-bodied and balanced
PAIRINGS: this wine goes very well with red meat, game and cheese and is perfect to end a robust meal. Pour the wine into a decanter and let it breathe for about one hour before serving. Serve at room temperature (18-20-C)
YIELD PER HECTARE: 56 HL - HARVEST: first to fourth week of October PROCESSING: soft pressing and maceration for 4-5 days with temperature control MATURATION: refined in stainless steel barrels for one year AGE-ING:2 years 5000-liter-oak barrels, aged in the bottle for six months ALCO-HOL BYVOLUME: 13.5-14% byVfal.TOTAL ACIDITY: 5.50 g/l - AVAILABLE SIZE: 750 ml - AVERAGE UFE 10-15 years
CLASSIFICATION: DOCG wine (designation of certified and guaranteed origin) GRAPEVARIETY: NEBBIOLO 100%
COMING FROM AN ONLY PIECE OF GROUND; Grapevines OfYears 40 PRODUCTION ZONESERRALUNGA D’ALBA - DIANO D’ALBA SOIL me-dium - EXPOSURE: southeast - COLOR: garnet red with orange reflections NOSE intense, fruity and spicy - TASTE dry, full-bodied and balanced
PAIRINGS: this wine goes very well with red meat, game and cheese and is perfect to end a robust meal. Pour the wine into a decanter and let it breathe for about one hour before serving. Serve at room temperature (I8-20*C)
YIELD PER HECTARE: 49 HL - HARVEST: first to fourth week of October PROCESSING: soft pressing and maceration for 4-5 days with tempera-ture control MATURATION: refined in stainless steel barrels for one year AGEING: 2 years 5000-liter-oak barrels, aged in the bottle for six months ALCOHOL BYVOLUME: 13.5-14% by Vol.
TOTAL ACIDITY: 5.50 g/l - AVAILABLE SIZE: 750 ml - AVERAGE UFE 10-15 years
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Casale del Giglio was founded in 1967 by Dr. Berardino Santarelli, a native of the Appenine hill town of Amatrice. The estate lies between the towns of Aprilia and Latina in the Agro Pontino valley, some 30 miles south of Rome. Unlike other parts of the Latium region, this ter-ritory was still uncharted in viticul-tural terms when Berardino Santa-relli and his son Antonio launched their research project in 1985.Endorsed by the Agricultural De-partment of Latium’s Regional Government, the project involved researchers of international stand-ing, many of whom still contrib-ute to Casale del Giglio’s research today; Prof. Attilio Scienza from
Milan University’s ‘Istituto di Col-tivazioni Arboree’, Prof. Angelo Costacurta from the ‘Istituto Speri-mentale per la Viticoltura di Con-egliano’ (Treviso) and other re-searchers from the ‘Istituto Agrario Provinciale San Michele all’Adige’ (Trento) where Casale del Giglio’s winemaker, Paolo Tiefenthaler, was trained.Since the project aimed at identify-ing and maximizing the territory’s potential for quality viticulture, useful comparisons were made with processes adopted in Bor-deaux, California and Australia, wine producing areas of the world influenced, like the Agro Pontino valley, by a maritime climate.
Casale del Giglio subscribes to the philosophy that “the future of Ital-ian viticulture relies not only on consolidating the image of its tra-ditional wine producing zones but on its ability to produce top quality wines at favourable prices in areas whose potential is still relatively unexplored”.As a result of Casale del Giglio’s research, the European Commu-nity authorized the cultivation of ‘new recommended varieties’ such as Chardonnay, Sauvignon, Syrah, Petit Verdot and Cabernet Sau-vignon in the province of Latina (from 1990) while other varieties were authorized later.To date, Casale del Giglio has
converted about 125 of its 150 hectares to the cordon trained or row system, selecting those grape varieties which have proved to interact best with the territory and produce the best quality wines.Casale del Giglio currently offers a range of fifteen products – five white wines, one rosé, six reds, one late harvest or ‘dessert’ wine and two grappas.
Strada Cisterna Nettuno Km 13 - 04010 Le Ferriere - (LT) - ITALYTel. +39 06 92902530 Fax +39 06 92900212
Veduta dell ' azienda agricola Casale del Giglio alle Ferriere
Casale del Giglio Az. Agricola2
Lazio
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SATRICO LAZIO IGT BIANCO 2010
SHIRAZ LAZIO IGT ROSSO 2009
MATER MATUTA LAZIO IGT ROSSO
2008
PETIT MANSENG LAZIO IGT BIANCO 2010
PETIT VERDOT LAZIO IGT 2009 ROSSO
This white wine takes its name from the ancient pre-Roman city of Satricum. Traces of the earliest huts, which formed a village around a central place of worship on high ground near the river Astura, date from the IX century B.C.This hillside settlement, later to become the acropolis of the city, was the site of a temple dedicated to the goddess Mater Matuta. Remains of her temple can still be seen today close to Casale del Giglio’s vine-yards in the hamlet of Le Ferriere, near the town of Latina.
The red grape Syrah, or Shiraz, takes its name fromthe ancient Persian city of Shiraz, now a thrivingmetropolis in present day Iran, where the process ofwinemaking possibly originated some 7,000 yearsago. Syrah rose to fame however, in the Rhône valleyin France, where it features with other grapevarieties in the production of such celebrated winesas Hermitage and Chateauneuf-du-Pape. Since thebeginning of the last century it has spread to manyparts of Australia, such as the Hunter River Valleynear Sydney. Syrah has been grown successfully inthe Province of Latina ever since Casale del Giglio’sfirst experiments with the variety in 1985.
The name Mater Matuta derives from that of theancient Italic goddess of the dawn, protectress offertility and birth. Her cult extended throughoutcentral Italy and the famous temple of the ancientcity of Satricum, situated close to Le Ferriere inthe Province of Latina, was dedicated to her.
A native of the Juraçon region in the foothills of the French Atlantic Pyrenees, the small-berried, thick-skinned Petit Manseng grape from which this white wine is made, is more highly regarded than its larger-berried sibling, Gros Manseng. As Petit Manseng’s small berries yield very little juice, they are not har-vested until late autumn. By this time the grapes have shrivelled and their sugar content is at its most con-centrated. This is the process known in French as ‘pas-serillage’. Interest in the grape’s potential is growing in the Agro Pontino valley, where it was planted for the first time by Casale del Giglio in their vineyards atLe Ferriere, near the town of Latina.
A red grape variety from Bordeaux, Petit Verdot’straditional role has been that of a minor partner inblends with Merlot and Cabernet Sauvignon.A late ripening variety, Petit Verdot has adaptedperfectly to the microclimate of the Agro Pontinovalley where bright sunshine, sea breezes andwarm soil allow the grape to mature to perfectionand to be vinified as a pure varietal - something ofa rarity in Italy.
WinesGrape Varieties and
Vinification Technique
*(Proportions may vary slightlyfrom year to year depending
on the vintage).
A blend of 40% Chardonnay, 40% Sauvignon and20% Trebbiano Giallo grapes*. The grapes,harvested just as they begin to ripen, are vinifiedseparately to ensure that the fresh, distinctivearomas of each variety come through in the finalblend.Only the very best bunches are selected and after acareful soft-pressing the free-run juice is separatedfrom the skins. Temperature is carefully controlledthroughout the 7 or 8 days of slow, continuousfermentation. After racking, the new wine maturesin stainless steel tanks before it is bottled at thebeginning of the following year.
Tasting Note A bright straw-yellow, this elegant blend reveals afruity, lightly aromatic yet mineral nose,confirmed on the palate by a pleasing crispnessand a lengthy finish.
Suggested Food Pairing With starters and simply prepared fish dishes.
Tasting notes
SatricoLAZIO BIANCO IGT
LAZIO
BIANCOIMBOTTIGLIATO ALL'ORIGINE DALL'AZIENDA AGRICOLA
S.R.L. - LE FERRIERE - APRILIA - ITALIA
INDICAZIONE GEOGRAFICA TIPICA
750m
lailatI-l ov %31
Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere
HistoricalBackground
This white wine takes its name from the ancientpre-Roman city of Satricum.Traces of the earliest huts, which formed a villagearound a central place of worship on highground near the river Astura, date from the IXcentury B.C.This hillside settlement, later to become theacropolis of the city, was the site of a templededicated to the goddess Mater Matuta. Remainsof her temple can still be seen today close toCasale del Giglio’s vineyards in the hamlet of LeFerriere, near the town of Latina.
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that the colour and noble tannins in the skins arereleased into the new wine. The fermenting must isracked and returned (the process of delestage)several times during the initial stages of the 10-12day fermentation process which takes place at 26-28°C. As the new wine is carefully drawn off intostainless steel vats for malolactic fermentation, thecolour, tannins and aromas still present in thefermented skins are extracted in the soft press towhich they are gently persuaded to slide by force ofnatural gravity alone. 8-12 months of barrique agingand a further 6 in the bottle complete the process.
Tasting Note A deep ruby-red wine with violet nuances. The promise of blackcurrant, blueberry and wildcherry, black pepper, cinnamon and cardamom onthe nose is amply fulfilled on the palate. Warm and luscious but supported by fine tannins,all the fruit and spice return in the lengthy finish.
Suggested Food Pairing ‘Trancio di tonno alla griglia’ - grilled tuna fish steak.
Tasting notes
ShirazLAZIO IGT
750m
lail atI-l ov %31
Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere
IMBOTTIGLIATO ALL'ORIGINE DALL' AZIENDA AGRICOLA CASALE DEL GIGLIO S.R.L.LE FERRIERE-APRILIA-ITALIA
INDICAZIONE GEOGRAFICA TIPICALAZIO
HistoricalBackground
The red grape Syrah, or Shiraz, takes its name fromthe ancient Persian city of Shiraz, now a thrivingmetropolis in present day Iran, where the process ofwinemaking possibly originated some 7,000 yearsago. Syrah rose to fame however, in the Rhône valleyin France, where it features with other grapevarieties in the production of such celebrated winesas Hermitage and Chateauneuf-du-Pape. Since thebeginning of the last century it has spread to manyparts of Australia, such as the Hunter River Valleynear Sydney. Syrah has been grown successfully inthe Province of Latina ever since Casale del Giglio’sfirst experiments with the variety in 1985.
Grape Varieties andVinification Technique
100% Syrah. Only the ripest and healthiest grapesare selected for vinification. Two days of coldmaceration at around 10°C favour the extraction ofthe grape’s typical aromas and rich colour.Vinification continues with the punching down ofthe floating cap three or four times a day to ensure
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Syrah gives it its complexity of character,highlighted by smooth tannins and an intensearoma of black cherry and spice. As the new winesare carefully drawn off, each to its own first-fillbarriques, the colour, tannins and aromas stillpresent in the fermented skins are extracted in thesoft presses to which they slide, aided by nothingmore than natural gravity. After 22-24 months inoak the wines are blended and left undisturbed inthe bottle for a further 10-12 months.
Tasting Note A deep, dense, ruby-red wine which displaysoutstanding personality both on the nose and onthe palate with its aroma of coffee beans, violets,ripe black cherry, coriander, nutmeg and cinnamon.Silky and seductive, but perfectly supported by finetannins and a pleasing astringency, Mater Matutadelivers a long, lush finish.
Suggested Food Pairing ‘Provola di Bufala’ - buffalo milk cheese, estate-matured for 4-5 months in the newly fermentedskins of Casale del Giglio’s own Syrah grapes.
Tasting notes
MaterMatuta
LAZIO ROSSO IGT Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere
IMB
OT
TIG
LIAT
O A
LL'OR
IGIN
E DA
LL'AZIEN
DA
AG
RIC
OLA
CA
SALE D
EL GIG
LIO S.R
.L. - LE FERR
IERE - A
PRILIA
- ITA
LIA
INDICAZIONE GEOGRAFICA TIPICA
ROSSO
LAZIO750m
lailatI-l ov %5, 31
HistoricalBackground
The name Mater Matuta derives from that of theancient Italic goddess of the dawn, protectress offertility and birth. Her cult extended throughoutcentral Italy and the famous temple of the ancientcity of Satricum, situated close to Le Ferriere inthe Province of Latina, was dedicated to her.
Grape Varieties andVinification Technique
*(Proportions may vary slightlyfrom year to year
depending on the vintage)
Syrah 85%, Petit Verdot 15%*. Both red grape varietiesare harvested when fully ripe (the Syrah may evenbe slightly shrivelled) and vinified in different ways.The submerged cap technique is favoured for theSyrah which ferments on native yeasts for 18-20days. During the first few days of this process thefermenting must is racked and returned (theprocess of delestage) several times. Punching downis the technique adopted for the Petit Verdot as thisapproach guarantees an optimal extraction of thegrape’s tannins and polyphenolic compounds. It isthe resulting full-bodied Petit Verdot which givesMater Matuta its long aging potential while the
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allowed to macerate at this temperature for 10-12hours. They are then slowly and gently soft-pressedto avoid damaging the skins and sedimentationtakes place naturally at 14-16˚C. Spontaneousfermentation enhances the aromatic characteristicsof the variety, and yeasts are not added until thesecond day. Ten days later, when fermentation (at18-20˚C) is over, the new wine is racked and cooledto prevent the onset of malolactic fermentation. After several months on the lees, the wine isbottled in March or April of the following year.
Tasting Note Brilliantly straw-yellow in colour, the wine isintensely aromatic, fruity and spicy on the nose,fresh, crisp and flinty on the palate. An exquisitelystructured wine which bows out on a seductive,fruit-filled finish.
Suggested Food Pairing Ideal with ‘Scorfano Ponzese all’Acqua Pazza’ –scorpion fish (from the island of Ponza) inflavoured broth.
Tasting notes
Grape Varieties andVinification Technique
The optimal acidity of 100% fully ripe PetitManseng grapes guarantees the varietal characterof this aromatic white wine. After crushing anddestemming the grapes are chilled to 7-8˚C and
PetitManseng
LAZIO IGT
LE FERRIERE - APRILIA - ITALIA
ailatI-lov %31
HistoricalBackground
A native of the Juraçon region in the foothills ofthe French Atlantic Pyrenees, the small-berried,thick-skinned Petit Manseng grape from whichthis white wine is made, is more highly regardedthan its larger-berried sibling, Gros Manseng.As Petit Manseng’s small berries yield very littlejuice, they are not harvested until late autumn. Bythis time the grapes have shrivelled and theirsugar content is at its most concentrated. This isthe process known in French as ‘passerillage’.Interest in the grape’s potential is growing in theAgro Pontino valley, where it was planted for thefirst time by Casale del Giglio in their vineyards atLe Ferriere, near the town of Latina.
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After the new wine has been racked, a part of itundergoes malolactic fermentation in stainlesssteel, another part in wood.Once blended, the new wine spends from 8-12months ‘in barrique’ and a further 6 in the bottlebefore leaving the winery.
Tasting Note This deep crimson wine displays an intense,lingering aroma of red berry fruit, cherry, myrtleand juniper. Elegant and full-bodied, with richvelvety tannins, the wine presents a spicy, whitepeppery finish.
Suggested Food Pairing ‘Costolette di abbacchio al forno’ - oven roastedlamb cutlets; a popular Roman dish.
Tasting notes
Delestage is a specific fermentation management process forred wine, also known as rack and return. As the Englishterm suggests, part of the fermenting must is drained (rac-ked) from the fermentation tank into a second containerand then returned to the original tank from above. The aimof the process is to aerate the fermenting wine and by distri-buting the grape skins evenly throughout the tank, facilitatethe extraction of their tannins and colour compounds.
* Delestage:
Petit VerdotLAZIO IGT
Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere
IMBOTTIGLIATO ALL'ORIGINE DALL' AZIENDA AGRICOLA CASALE DEL GIGLIO S.R.L.LE FERRIERE-APRILIA-ITALIA
INDICAZIONE GEOGRAFICA TIPICALAZIO
750m
lailatI-l ov %31
HistoricalBackground
A red grape variety from Bordeaux, Petit Verdot’straditional role has been that of a minor partner inblends with Merlot and Cabernet Sauvignon.A late ripening variety, Petit Verdot has adaptedperfectly to the microclimate of the Agro Pontinovalley where bright sunshine, sea breezes andwarm soil allow the grape to mature to perfectionand to be vinified as a pure varietal - something ofa rarity in Italy.
Grape Varieties andVinification Technique
100% very ripe Petit Verdot grapes. Duringvinification both the ‘submerged cap’ techniqueand that of ‘punching down’ are adopted; the firstis aimed principally at extracting the grape’s softertannins, the second, its strong colour. Submerged cap fermentation extends over 15 daysat a temperature which ranges from 26-28°C. Thisis followed by ‘delestage’ (rack and return) tofurther soften the tannins and stabilize the colour.
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Loazzolo, which nestles in a natural amphitheatre situated at over 500 metres above sea levelin the hills of Asti’s Alta Langa district, is one of Italy’s smallest DOC appellations.
Our ties with this land go back many generations, strengthened by the knowledge that we are the custodians of a truly unique natural heritage that belongs first
and foremost to Mother Nature. We have created the Terra Protetta project in recognition of its immense worth.This incredible terroir is so single-mindedly dedicated to the production of excellent wines and yet it has so
many secrets that many are destined to remaina mystery simply because its unfathomable beauty reaches far beyond the limits of rational thought. Neverthe-
less, we are committed on both a personaland financial level to protecting it and sustaining it. We are grateful for each and every harvest.
Each tells its own tale of human devotion and its fruitful union with nature.Lodovico, Maria Teresa and Luigi Isolabella della Croce
Regione Caffi 3 - 14051 Loazzolo (AT) - ITALYTel. +39 0144 87166 Fax + 39 0144 857303
Borgo Isolabella Ss3
Piedmont
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BARBERA D’ASTI DOCG 2009
MONFERRATO ROSSO DOC 2007
LOAZZOLO DOC 2005
BARBERA D’ASTI SUP. DOC NIZZA 2007
MOSCATO D’ASTI DOCG 2010
Rich ruby red with purple high-lights. Complex, elegantly subtle nose with vanilla and jam notes. Warm, full and wellstructured in the mouth with a lingering finish.SERVING SUGGESTIONS Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses.Alcohol: 13.70% vol.
Ruby red with purple highlights. Complex, intense nose, with pre-served fruit, vanilla and slight toasty notes. Dry, warm and full in the mouth. Well-structured, lingering palate with a well-bal-anced, lightly tannic finishSERVING SUGGESTIONSGood accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses. Ex-cellent with Fiorentina steak or T-bone steak. Serving temperature: 18-20° CAlcohol: 14.10% vol.
The aim of this Moscato, which is vinified as vino frizzante (semi-sparkling wine), is to express as best as possible the aromatic bou-quet typical of this ancient variety, and preserve the subtle aromas inherent to the grape.SERVING SUGGESTIONSA pleasing accompaniment to tra-ditional desserts such as yeast and fried cakes but also with “sweet-ish” cured meats Alcohol content: 5.30% vol.
Wines
Ruby-red colour with purple hints; typically intense fruity nose. The palate is dry, tasty and fresh, with good length, which all makes for a pleasant, very drinkable wine.SERVING SUGGESTIONSA pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Ex-cellent with medium-hard cheeses. Recommended serving tempera-ture: 18-20°C.Alcohol: 13.57% vol.
This raisined Moscato is a faith-ful representative of the Loazzolo D.O.C. denomination after which it is named, expressing the range of characteristics for which this ever-so-delicate and infinitely complex variety is knownSERVING SUGGESTIONSLight blue-vein cheeses and certain types of matured meats and sala-mis make interesting pairings.Alcohol content: 11-12 % vol.
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Via Della Fontana 1 bis 12050 Rodello (CN) ITALYTel. +39 0173 617000Fax +39 0173 617373
[email protected]; www.vinigiribaldi.it
MOSCATO D’ASTI DOCG 2010
This grape originates from the vines situatued in the area of Valdivilla. This is a hilly area, at400m above sea level, in a South -West direction. The soil is thin, argillaceous, marl-cal-careous, positioned on a layer of rock which allows an ideal maturation of the grapes.
Az. Agricola Giribaldi4
As wine culture is complex and subtle and needs to be instilled and taught, the standard of quality of the products we offer is excellent so as not to disappoint not only expectations, but also the imagination of people whose heart has always been with us and who have looked with longing on Piedmont as a land of dreams.This is the spirit on which the company is based, benefiting as it does, furthermore, from the outstanding climatic and soil con-ditions of its vineyards combined with great passion for the craft of transforming their yeld into fine wines with such particular tast-ing qualities.Times are still hard and changeable.The quantity produced is a final result and represents the logical consequence of a con-tinual process of improvement and consoli-dation that begins with the tilling of the land and continues with the technology of trans-formation.What has not changed since then is the for-tunate location of the winery in the heart of the Langhe clearly an extraordinary wine growing land, but above all a land for culture and traditions. The colour, sounds, smell and flavours emerging from this area are the true expression for culture, a means of commu-nication, an image in itself. Our efforts and commitment are directed towards these is-sues; making good wines produced in keep-ing with the traditions of our land that have the right tasting properties for everyday con-sumption and will prove pleasing and stimu-lating on every social occasion.
Piedmont
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BARBERA D’ALBAVigna Caj
BAROLO DOCG 2007
LANGHE ROSSO DOC 2007
NEBBIOLO D’ALBA DOC 2008
BARBARESCO DOCG 2006
GAVI DOCG 2010
Prize winner:Concorso Enologico Enohobby – GradaraConcorso Enologico “Acqui Terme”Concorso Enologico “Mostra Vini Pramaggiore : gold medalInternational competition of Chicago”Tasting”(USA):Highly Recomended
Prize winner:Wine Enthusiast (USA) Decem-ber 2007:92 points. Decanter Magazine- London. Concorso Enologico “Acqui Terme”: 25° ediz. Premio “Caristum” (best wine absolutely on all catego-ries). Concorso Internazionale Enologico “Estonian Wine Chal-lenge” Estonia. Premio: Tro-feo- “Trofee aWinner” (prima premio assoluto). Gewinner Der Verkostung Pro Wein. Ger-many: ** Barolo docg, Interna-tional Enological Wine Compe-tition “Wine Enthusiast” USA: punti 92. International Wine & Spirits Competition- England: Silver medal.
Prize winner:Wine Enthusiast (USA) Decem-ber 2007:92 points. Decanter Magazine- London. Concorso Enologico “Acqui Terme”: 25° ediz. Premio “Caristum” (best wine absolutely on all catego-ries). Concorso Internazionale Enologico “Estonian Wine Chal-lenge” Estonia. Premio: Tro-feo- “Trofee aWinner” (prima premio assoluto). Gewinner Der Verkostung Pro Wein. Ger-many: ** Barolo docg, Interna-tional Enological Wine Compe-tition “Wine Enthusiast” USA: punti 92. International Wine & Spirits Competition- England: Silver medal.
Prize winner:35° Concorso Nazionale “Douja D’Or” Wine Enthusiast Decem-ber 2007: 87 Points Merano In-ternational Wine Festival - IWF Selection – Concorso Enologico “Acqui Terme” 15° ediz, “Diplo-ma di Merito”: Gewinner Der Verkostung Pro Wein. Germany48° Foire Internationale Vitivin-icole- Ljubljana, Silver medal.International Competition of Chicago “Tastino” USA “Highly Recomended”International Enological Wine Competition “Wine Enthusiast” (USA) 91 punti
Prize winner:Wine Spectator (USA Septmber 2008: 92 points. Wine Enthu-siast (USA), December 2007: 88 points. Concorso Enologico “Enohobby” Gradara. Interna-tional Enological Wine Com-petition “Wine Enthusiast” USA: points 91. The Associa-tion Enologi Enotecnici Italiani (AEE), has given the “Oscar” to Az. Agricola Giribaldi Mario as the winery that has obtained the bigger number of winner wines d.o.c and d.o.c.g. Mer-ano International Wine Festi-val : best valutation. Decanter (England) : Bronze Medal Bar-baresco 2004
Prize winner:Mostra Nazionale Vini Pramag-giore (Italy)The Association Enologi Eno-tecnici Italiani (AEE), has given the “Oscar” to Az. Agricola Gir-ibaldi Marioas the winery that has obtained the bigger number of winner wines d.o.c and d.o.c.gMerano International Wine Fes-tival : best wineryConcorso Internazionale Eno-logico “Estonian Wine Chal-lenge” Estonia”Gold Medal”
Wines
14
Via Sottomonte 75 - 34071Brazzano (GO)ITALYTel/Fax +39 0481 60288
Eredi Luigi Zorzon5
The Zorzon winery is based on a rich farming tradition and was founded at the beginning of the 19th century at Brazzano near Cormòns in the province of Gori-zia by Luigi Zorzon, the grandfa-ther of the present owner Giorgio DEGANIS.The familiy-run winery is situated among green hills in the heart of the Collio respecting both tradi-tion and nature. We produce young and fresh DOC COLLIO white (Friulano, Malvasia istriana, Pinot Grigio, Sauvignon) and red (Cab-ernet Franc, Merlot) wines.Giorgio Deganis, produces the excellent wines. His Austrian girl-friend Petra is the business admin-
istrator and also responsible for winetastings and wine seminars. She takes great care of her custom-ers and organises trips to Friaul for individual tourists and companies.A recent innovation is the conver-sion of an old barn into two at-tractive rooms and one apartment. Open all year it enables guest to enjoy and participate in the local activities and festivities or merely relax in the tranquillity and beauty of the Collio.The vineyards are situated in an excellent position, occupying both the plains and hillsides of the DOC Collio area, which is subjected to strong thermal waves by night and day, mild temperatures and a con-
stant breeze from the nearby Adri-atic Sea. The soil is principally com-posed of marlstone, rich in mineral salts and ideal for wines. Our main markets are Italy, Aus-tria, Germany, America, Japan, France, Irland and Belgium. We are delighted to welcome guests to our winery for guided tours of the vineyards and tasting of the wines. Advance bookings enable us to provide the opportunity to sample regional products.We work in close collaboration with travel agencies in Austria, Germany and Italy and are happy to arrange all forms of group tastings and also wine seminars.
Friuli Venezia Giulia
15
COLLIO FRIULANO 2010 DOC
COLLIO SAUVIGNON 2010 DOC
COLLIO CABERNET FRANC DOC 2009
COLLIO PINOT GRI-GIO DOC 2010
COLLIO MERLOT 2009 DOC
This wine has a straw-yellow colour with a pleasant shade of green. It is an important wine; it is refined and delicate. It’s bouquet is intense with hints of wild flowers. It is dry, fresh, soft and velvetywith a dis-tictive bitter almond flavour. It is full-bodied, with an average alco-hol and acidity content. This wine is best drunk when still young; if it is to be aged, it is best to start har-vesting the grapes afew days earlier. Friulano is consid-ered one of the gems of the Friulian wine-making culture.
This wine has a straw yellow tend-ing towards golden yellowwith hues of greenish reflections. The bouquet is intenseand full of character, with hints of sage and sambuco aswell as other aromas which all blend perfectly together.On the palate this wine is dry, well-structured and generous.
A wine noted particularly for it’s perfume when still youngand after a period of aging it’s char-acteristics areemphasized. It has a ruby red col-our with garnet-violet reflectionsdepending on it’s age, an intense and persistent perfumeand a full bodied and harmonious flavour.
This wine has a straw-yellow colour with a slight ash-greyhue. It’s bouquet is intense, pleasant and particular. On thepalate, it has a solid structure and a good persistence.
This wine has a lively ruby-red colour, a light and pleasantbouquet and a full-bodied, per-sistant taste with hints of al-monds.
Wines
16
Via Torricelli, 71/A 37136 Verona (VR) ITALYTel. +39 349 8063679Fax + 39 045 954488
Orione Srl6
ORIONE srl — via Torricelli, 71/A – 37135 VERONA – ITALY — Tel. +39 045 8622286 – Fax. +39 045 954488 www.orionewine.com — [email protected]
Who We Are The company, called ORIONE and based in Verona, was born from the need that many food companies were known beyond the Italian borders.
Often, in fact, food companies are not sufficiently equipped with the neces-sary facilities in order to be promoted abroad.
ORIONE is in charge to select companies and products destined for transna-tional markets, helping them to grow through.
ORIONE only selects high quality products, rich in history and traditions, such as wine, oil, vinegar, that are recognized worldwide as a quality product made in Italy.
ORIONE applies its own brand to products to be promoted abroad and firmly believes in their quality, authenticity and history.
ORION The company, based in Ve-rona, born from the need to have a lot of Italian food companies to be known beyond national bounda-ries, this mainly due to the fact that these businesses have not sufficient facilities for the promotion abroad.ORION is concerned precisely to
choose companies and products to give them the possibility of a na-tional wholesale market, helping to create a business for them to grow.ORION companies and selects only high quality products, which actu-ally just a history and tradition, and products such as wine, oil, vinegar,
recognized worldwideas a qual-ity product made in Italy. ORION markets these products under its own brand, with promotions and seeksforeign firm belief in quality, authenticity and history of these Italian companies.
Veneto
17
AMARONE DOC 2003
RIPASSO DOC 2006
VALPOLICELLA CLASSICO DOC 2008
SOAVE DOC 2010
NAME: Amarone della valpolicella DOC/DOP. TYPE : Dry red wine.GRAPE VARIETAL / BLENDING70% Corvina , 25% Rondinella , 5% MolinaraLOCATION AND AREA / ESTATEValpolicella (Verona) - Veneto – It-aly.VINEYARD : Density 2000-3300 vines per hectare. Training system is Veronese pergola and guyot.CLIMATE / SUN EXPOSURE: Medi-terranean, mild climate even in winter. Weather not too rainy.
NAME: Valpolicella superiore ri-passo DOC/DOPTYPE: Dry red wine.GRAPE VARIETAL: 70% Corvina , 20% Rondinella , 10% MolinaraLOCATION: Valpolicella (Verona) - Veneto – Italy. VINEYARD: Density 2000-3300 vines per hectare. Training system is Veronese pergolaand guyot.CLIMATE / SUN EXPOSURE:Mediterranean, mild climate even in winter. Weather not too rainy.
NAME: Valpolicella classico DOC/DOP. TYPE Dry : red wine.GRAPE VARIETAL: 65% Corvi-na , 25% Rondinella , 10% Mo-linara LOCATION: Valpolicella (Vero-na) - Veneto – Italy.VINEYARD: Density 2000-3300 vines per hectare. Training sys-tem is Veronese pergola and guyot.
NAME: Soave DOC/DOP.TYPE: Dry white wine.GRAPE VARIETAL / BLENDING70% Garganega , 30% Trebbi-ano di Soave.LOCATION: Verona — Veneto – Italy.VINEYARD: Training system is Veronese pergola and guyot.CLIMATE / SUN EXPOSURE”:Mediterranean, mild climate even in winter. Weather not too rainy.
Wines
ORIONE srl — via Torricelli, 71/A – 37135 VERONA – ITALY — Tel. +39 045 8622286 – Fax. +39 045 954488 www.orionewine.com — [email protected]
VALPOLICELLA SUPERIORE RIPASSO DOC NAME Valpolicella superiore ripasso DOC/DOP
TYPE Dry red wine.
GRAPE VARIETAL / BLENDING 70% Corvina , 20% Rondinella , 10% Molinara
LOCATION AND AREA / ESTATE Valpolicella (Verona) - Veneto – Italy.
VINEYARD Density 2000-3300 vines per hectare. Training system is Veronese per-gola and guyot.
CLIMATE / SUN EXPOSURE Mediterranean, mild climate even in winter. Weather not too rainy.
SOIL Argillaceous limestone of sedimentary origin.
VINIFICATION Hand-harvested, grapes are manually selected few hours after, then are pressed and fermented. The wine is left to rest until March when is re-fermented on the skins of Amarone; this method is traditionally named ‘ripasso’.
AGING 18 months in oak barrel.
ALCOHOL LEVEL 14% vol.
COLOR / BOUQUET / TASTE Ruby red. Clear and intense odorous sensations, fruity and spicy with cherry in alcohol and coffee bouquet. Dry taste and good structured.
FOOD PAIRING Pairs up well with pasta with meat sauce, red meats and matured cheese.
SERVICE TEMPERATURE 18—20°C
18
Fraz. Bardella 2/4 - 14022 Castelnuovo Don Bosco (AT) ITALYTel. +39 011 9876225 Fax +39 011 0565459
Tamburnin Ssa7
The yearly production of the Farm is about of 50.000 bottles. There are two cellars, both made nicer by the pleasant exposed bricks; the smaller one, rich in wooden bar-rels, used for the wine ageing and the bigger one, used to work the product in steel.In the almost 10 hectares of vine-yard there are all the varieties typi-cal of the territory (Freisa, Bonarda, Barbera, Malvasia and Nebbiolo)
and some international grapes (such as Chardonnay, Sauvignon Blanc and Merlot) introduced by a small surface necessary to com-plete the farm production range. We must add besides that for the plant characteristics, for their age (good portion of the farm vine-yards is over 40 years old) and for the adopted agronomic practices, the farm vineyards give very lim-ited yields with undoubted benefit
of the production quality. Finally, it is necessary to remind that the Es-tate cultivations are run according to the principles of integrated agri-culture by limiting so the phytoiat-ric interventions only when strictly necessary with positive relapses both on the production healthiness and on the environmental impact of the agricultural activity.
Piedmont
19
MALVASIA D’ANTAN
FREISA D’ASTI DOC VIVACE 2010
- MONFERRATO ROSSO DOC 2007
MALVASIA DI CAST.DONBOSCO DOC 2010
FREISA D’ASTI DOC SUP. 2009
D’ANTAN Variety Malvasia di Castelnuovo Don Bosco d.o.c., late harvest, withering in con-trolled temperature and humid-ity room. Malolactic process 100%. Fining in barrique for a year.Drop of 80% of product during the working process. Developed alcohol 16,00. Raisin sweet wine best for desserts, cheeses, dried fruit or for meditation
LA GIULIETTA Variety: Freisa D’Asti viv. d.o.c., Fermentation in stainless steel at low temper-ature, malolactic fermentation 100%, liveliness for fermenta-tion in autoclave. Developed al-cohol 13,00. Bright wine.
PRAEDIUM Monferrato rosso d.o.c. (variety: Freisa 50%, Bar-bera 50% )Separately fined, blended during pre- bottling. Malolactic fermentation 100%, fined in third and forth passage barriques. Developed alcohol 15,00. Dry wine.
MADEMOISELLE Variety Mal-vasia di Castelnuovo Don Bosco d.o.c., fermentation in stainless steel at very low temperature, sparkling for re-fermentation in autoclave. Developed alcohol 6,00. Sweet wine for dessert, best served chill.
LE 3 SEURI Variety Freisa D’Asti d.o.c., late harvest, fer-mentation in big wooden casks, nine months fining in stainless steel, malolactic fermenta-tion 100%. Developped alcohol 14,50. Dry wine.
Wines
20
Via Stazione 15 - 14046 Mombaruzzo (AT)ITALYTel. +39 0141 77019 Fax +39 0141 774445
Tre Secoli Sca8
The fusion of the two important piedmontese wine cellars Mombaruzzo and Terre di Ricaldone created the big-gest cooperative in the region of Piedmont: “Tre Secoli, winegrowers in Piedmont since 1887” 450 winegrowers and 1.300 hectares of the most suitable and specialised vineyards contribute to vinify and produce traditional
Monferrato wines.
Piedmont
21
MOSCATO D’ASTI DOCG 2010
BRACHETTO D’ACQUI DOCG 2010
BARBERA D’ASTI DOCG 2009
Tasting notesColorSTRAW YELLOWScentsRICH WITH ACACIA FLOWERSTasteBALANCED,SOFT,FRASH AND VERY NICE.Food matchesDESSERTS IN GENERAL,CHEESE.
Tasting notesColorMEDIUM INTENSITYRUBY RED VERGIN ON GARNETScentsMUSKY AROMA,VERY DELICATE,BUT INTENSE.TasteSPARKLING WITH SWEET AND SMOOTH FLAVOUR.Food matchesCREAMS AND DESSERTS IN GENERAL
Tasting notesColorRUBY RED WITH BRIGHT PURPLE HIGHLIGHTSScentsMIXED WITH FRUITY AROMAS REMINISCENT OF BLACKBARRYTasteAUSTERE,DRY,ROBUST BUT ALSO HARMONIOUS AND VELVETY.Food matchesRED MEAT AND MEDIUM AGET CHEESE.
Wines
22
Via Chiesa, 35 - 81010 Castel Campagnano (CE) ITALYTel. +39 0824 972460Fax +39 0824 972740
Castello Ducale9
Our History In an old manor-house, in the South of Italy, in Campania Region utilized as a dwelling by a noble family in middle-age, today is seat the “Castello Ducale” The family Donato, which belongs the Cas-tello Ducale here live and here pro-duces wines from 4 generations. The grandfather Federico, planted the first vineyards, the father Inno-cenzo increased the cultivation, the son Antonio and grandchildren Osvaldo and Innocenzo started since 1997 the modern bottling. Characteristics of the vineyards The vineyards replanted in the year 1970, in the valley of the old Sannio, crossed by two rivers and su r rou nd e d
by mountains, produces historical and typical grapes of Campania Re-gion: Aglianico, Falanghina, white Pallagrello, black Pallagrello and Casavecchia, and just a small quan-tity of Sangiovese and Barbera. The choice was to produce only wines characteristic of the area and not international wines. In addition the company since 1997 has chosen the method of organic agriculture. The vineyards are all in the hills at alti-tude between 200 and 400 meters. The harvest is hand made in small boxes weighing up to 20 kg.Our cellar The grapes are vinified in a modern structure with thermal control and equipped with modern t e c h -
nology and small tanks (max 75 hl.) only 3 km away from the Cas-tle. Red wines that are intended to be aged are preserved in the cellars of the Castle. The Cellar, was used for conserving wine since 1700, and still today the red wines of Cas-tello Ducale are kept to mature and age in the cellar made from vol-canic rocks deep almost 20 metres, where in every month of the year the temperature is of 13 degrees. The refinements occur in new oak French barrels for a duration of 12 – 18 months.
Our ProductsThe company produces and sells only bottled wine quality, made only by grapes cultivated by the same company, that are grown without the use of chemical ferti-lizers and without the use of pes-ticides containing poisons which enter into circulation in plants (organic wines). The wines are always I.G.T. ( Indicazione Geografica Tipica) or D.O.C. (Denominazione di Origine Controllata) Sugar is not added and sulphites con-tent are very low.
Campania
23
PALLAGRELLO DEL VENTAGLIO IGT 2010 FALANGHINA DOC
SANNIO 2010
AGLIANICO DOC SANNIO
AGLIANICO AMARO IGT 2007
PALLAGRELLO NERO IGT 2007
FALANGHINA IGT 2010
Wines
Description:It has a pale yel-low colour with golden reflexes, clear. Fruity and flowery per-fume , intense and fine; Dry taste, fresh of acidity, well bal-anced. Best with first dishes of fish, sups of vegetables. Details: Grape variety: Fa-langhina 100%Zone of production: Solopaca and Amorosi in the province of BeneventoFermentation: in white at con-trolled temperature
Description: It has a black col-our with purple reflex. Intense perfume with herbaceous scent abd red fruits, prickly tannins, savory taste, dry, very persis-tent with final of vanilla. Goes very well with grilled ovine meat, goat meat, or black pig casertano. Grape Variety: Pallagrello red 100%Zone of production: Castel Campagnano in the province of Caserta Fermentation: in red at con-trolled temperature Maturation: in oak barriques of second passage of medium toasting for 8th month
It has a pale yellow colour with gold reflex, clear; Characteris-tic perfume fruity and flowery, intense and fine with scent of aromatic grass.Best to be served at tempera-ture of 8-10.CPreferred with first dishes of fish, soups of vegetables, fresh cheeses to soft paste.Grape variety: Falanghina 85% Malvasia 15%Zone of production: provinces of Benevento e CasertaFermentation: In white at con-trolled temperature
It has a red impenetrable col-our, shining; Ample perfume with notes of red fruit and whit all the typical characteristic of this grape variety; at the begin-ning the taste of this wine is sweet and delicate, followed by stronger fruit tastes and a good weft and beautiful body, per-fectly integrated fine and soft tannins to the mass of the wine, very balanced with acidity.Best served at temperature of 18-20.C. It goes well with meats to the live coal, seasoned cheeses, game.
Description: Wine of rare el-egance, intense pale yellow color. This wine is pleasant, well balanced, with determined perception of fresh. Goes well with vegetables soups, fish, crayfishes and lobsters.Grape variety: Pallagrello white 100% Zone of production: Cas-tel Campagnano in the province of CasertaFermentation: in white at con-trolled temperature
Red ruby colour, of good struc-ture.A dense wine, extremely wrap-ping. Fruity perfume, with note of vanilla.Rich, soft and deep taste, of good persistent.Best to be served at tempera-ture of 18-20°CIt is accompanied very well with roasted red meet, sea-soned cheeses. Grape variety; aglianico 85% others 15%Zone of production: Solopaca in province of Benevento
24
Frazione San Vito 81/F - 14042 Calamandrana (AT) - ITALYTel. +39 0141 829614Fax +39 0141 823407
La Canellese 10
“La Canellese” is a winery where cul-ture and passion melt together to cre-ate high quality wine making.“La Canellese” is a family owned and run business now at its third genera-tion, well established and long stand-ing in its desire to remain a small company to be able to offer the best service to you. An ancient Italian proverb says: “the best wine is in the little barrels...”, and indeed we believe the attention paid to details rarely fit great dimensions…The company is located in Calaman-drana (in Piedmont, Northern Italy), one of the most important Italian wine districts, famous for its quality production.
Customised ProductsAn important aspect of our company is our capability of preparing custom-ised products, even under private la-bel.Our specialised personnel can prepare products according to the customer’s personal taste. We can increase or de-crease the alcohol and sugar contents according to what is best for each cus-tomer and country and we can also develop new tastes for vermouths and aperitifs using natural extracts.Our products are natural products in that they are carefully prepared with natural extracts.
BAROLO CHINATO
Piedmont
25
Wines
VERMOUTH BIANCO VERMOUTH ROSSO
BAROLO CHINATO
Straw-coloured aperitif with a moderate alcoholic content.Produced with selected white wined and addition of alcohol and sugar,enjoyably aromatised by an infu-sionb of herbs such as:absinth, coriander, sage and many others.
Amber-coloured aperitif with a mod-erate alcoholic content.Produced with selected white wines with addition of alcohol and sugar,enjoyably aromatised by an infusion of herbs such as:absinth, coriander, sage and many others.
Historically employed as a heal-ing beverage, it is prepared withDOCG Barolo wine, aromatic herbs, cardamom seeds, red suc-cirubrachinkona bark, cloves, vanille.
26
Loc. Bussia, 30 - 12066 Monforte d’Alba (CN)ITALYTel. e Fax +39 0173 789877
Az. Agr. Silvano Bolmida11
[email protected] www.silvanobolmida.com
My name is Silvano BOLMIDA and i’m an small vinegrover placed in Bussia of Monforte d’Alba, one of the most reknovned area is the Nebbiolo for BAROLO wine pro-duction. My farm estate is composed by 6 hectares of vineyards directly cul-tivated by me and my family, with an average production of 30.000 bottles that in the next years can arrive to 40.000 bottles.In the vineyards, we have careful respect of soil and environment to maintain the original flavor that arrives from our renowned hills; every year, we plant inside the vineyards special herbs (legu-
minose) that, fixing nitrogen from the atmosphere, naturally fertilize the soil without adding artificial chemicals. Harvest is naturally hand-made by my family following polifenol-ic ripening of grapes ; fermenta-tion are really long (30/40 days or more) to keep maximum flavour possible from skins . Ripening for all my wines is made in small but not new barrels to enable micro-oxygenation from wood (which aids fixing of color and ripe tannin flavor)
By the way for example , Dolcetto wine is bottled in june after har-
vest ; Barbera is bottled on febru-ary second year (Barbera 2008 was bottled in february 2010 after one year in wood and some month in inox tank to take natural cold tem-perature during winter time.).Concerning Barolo, after thwo years in wood (first one in small barrel, second one in bigger ones), I keep the wine in stainless steel tank for a few months, then trans-fer it to bottles during the months of july/august of the third year, in order to have it refine in glass for at least 9 months before sending to market.
Piedmont
27
Wines
BARBERA D’ALBA SUP. DOC 2009
BAROLO DOCG 2007 BUSSIA
LANGHE DOC 2009
More then 40 days of maceration on the skins, one year of ripen-ing in barrel, winter time inside “stainless steel” tank and bottled in february second year ; “14.5” alchool degrees that don’t dis-turb, fruity fragrance, full bodied but drinkable without oak influ-ence. 7600 bottles produced this year, increasing to 10000 in the next year.
9000 bottles produced per year, with potential to increase. Both barolos come from long maceration on the skins (more then 40 days), first year of ripening inside small barrel in pres-ence of lees, second year inside bigger barrel. On January of the third year, transferred inside stainless steel tank for first blending and refining. Then transferred in bottles during summer time for a further refining in the bottle before selling.
A special blend of 60% Nebbiolo, 40% Barbera and 15% of both grapes putt-ed in fermentation as whole grapes not crashed).
28
Loc. San Biagio, 98 12064 Santa Maria di La Morra (CN) - ITALYTel. +39 0173 50214 Fax +39 0173 500777
Az. Agr. San Biagio12
About our wine making philoso-phy: Piemonte is one of the leading re-gions in Italy for top-quality wine making. A century-long tradition of small wineries keeps the name of Piemonte wines high all over the world. Our company fits into this pattern of family-run traditional wineries. The Azienda Agricola San Biagio was established at the beginning of the 20th century and is located in La Morra, actually the most im-
portant of the eleven towns where Barolo is produced. Our estate broadens over 18 hec-tares and is family-run. All of the vineyards are part of a broader area which is particularly suitable to the raising of Nebbiolo grapes at their best (Grandi Vigne del Barolo): Sorì del Rovere, San Biagio, Galina, Rocchettevino, Roncaglie, Pria-Capalot are amongst the most prestigious parcels of land.Since foundation, we have been dedicated to carry on a quality-ori-
ented activity both in the vineyards (only selected grapes and low yields of about 60 quintals per hectare) and in the winery, where tradi-tional methods (wines are bottled unfined and unfiltered) contribute to austere, elegant, complex and structured wines, suitable to long ageing. The features that you find in each glass mirror the character-istics of the terroir the wine comes from. These wines are truly sym-bolic of the Alba and Langhe wine region.
Piedmont
29
WinesBARBARESCO DOCG
2007 BAROLO DOCG 2006 SORANO
BAROLO DOCG 2006 SORI’DEL ROVERE
Taste: considerable power and body combine with balance and smoothness to make this a highly versatile wine of great prestige and class.
Food pairings: like Barolo, Bar-baresco goes wonderfully with the full-flavoured dishes of Pied-montese cooking, as well as be-ing perfectly at its ease matched with the most refined internation-al cuisine.
Taste: the qualities provided by the soil in Serralunga d’Alba show through quite clearly on the palate, with appealing full fla-vour, a well-balanced structure, and balsamic notes that merge beautifully with the sweetness of the tannins. Nice hints of liquo-rice, tobacco and taron the finish.
Pairings: at its very best with roasts, braised meats, game, and medium and mature cheeses.
Taste: dry, bold and full-bodied, nicely tannic and silky, well-bal-anced and complex. With patient, attentive care - lasting more than 3 years - the Sorì del Rovere ac-quires qualities that make it quite unique.
30
Regione Caso, 3014010 Cisterna d’Asti (AT)ITALYTel. +39 0141 979246Fax +39 0141 986963
Tenuta La Pergola 13
La Tenuta la Pergola is situated in the village of Cisterna d’Asti, at the junction of the three most prestig-ious wine areas of Piedmont : Mon-ferrato, Langhe and Roero - and therefore it’s always been a place of strategic importance.It is family owned and has been founded by the grandfather in 1903.
La Pergola Vineyards stretch across about 40 hectares of land with an
annual production of 300 tons of grapes. From these grapes are produced almost 2,000 hectolitres of D.O.C. wine, per year, a mod-est quantity that is a guarantee for high quality.
The high quality of the wines is granted by selected vineyards, each cultivated in a precise geographi-cal area. The soil is another impor-tant factor: the vines in La Pergo-la’s vineyards are placed on sunny
hills, rich in sand, clay, limestone and minerals, all fundamental ele-ments to obtain a prestigious wine.
Our wines are available in various ranges : the top line: PRESTIGIO, the ENOTECHE line for restau-rants, the special wines SPUMAN-TI & DESSERT, the last creation next line DONO di LUNA, the line “G.D.O.” used by several retail chains of Supermarkets in north-ern Italy and the TABLE Wines.
Piedmont
31
Wines
BARBERA D’ASTI DOCG 2010
BIRBET M.P.F.
MONFERRATO ROS-SO DOC 2008
Tasting notes: Alcool: 13,50 % vol Grape variety: BarberaColour: intense ruby.Smell : Scent is flowery fruity, vinous, ample with sensations of rose, cherry, plum. Taste: is dry, warm, soft, fresh, quite tannic, tasty, full and pleas-ant. Bottle aging: till 6 years.Improved and stabilized in steel.
Tasting notesAlcohol: 6,00% volGrape variety: brachetto lungo del ROEROColour: ruby with purple reflec-tions.Smell : its scent is very delicate, aromatic , with flowery sensa-tions and fruity aromas: rose, strawberry.Taste: is sweet, soft, fresh. To enjoy –6° -8° C. temperature, with pastries or cakes.
Tasting notesAlcool: 14,00 % volGrapes variety: barbera, croatina,cabernet sauvignon.Blended and stabilized in steel.Colour: ruby with garnet-red shades.Smell : its scent is flowery, fruity, spicy, ample with sensations of rose, cherry.Taste: is dry, warm, soft, fresh, quite tannic, tasty, with a full and elegant structure, and a persis-tent duration.Blended and stabilized in steel.
32
V. Bricco Quaglia, 1014055 Costigliole d’Asti (AT)ITALYTel. +39 333 3617792Fax +39 0141 968269
Boeri Alfonso ss14
[email protected] www.boerivini.it
The Boeri wine estate was estab-lished around 1900 when the great-grandfather of the current owners, Alfonso Boeri, began growing vines on the slopes of Bricco Quaglia. In all these years, starting with great-grandfather Alfonso, grandfather Giovanni and father of the current owners, Alfonso, each generation passed onto the next one passion for winemaking: for the hard work it entails and for the immense sat-isfactions its brings.
In 1998 Giorgio and Roberto Bo-eri, the current owners, took in their hands the management of the estate. They decided to cultivate grapes of the highest quality and
to produce and bottle outstanding wines. As the name for their wines they chose Alfonso Boeri, paying homage to the great-grandfather and father Alfonso. Their first wine was Barbera d’Asti Superiore Pörlapà whose grapes come from a vineyards that was first planted by grandfather Giovanni in 1936. Encouraged by the success of their first wine, Giorgio and Roberto began producing additional wines whose grapes come from the Bric-co Quaglia vineyards. They also planted several new vineyards, fo-cusing not only on the traditional Barbera, but also on Moscato, Chardonnay and even Nebbiolo – the grape variety used for making
Barolo and Barbaresco.
Starting with the first production of 4000 bottles in 2001, the estate has been growing continuously, es-pecially due to the constant enthu-siasm for Boeri wines in Italy and abroad. In 2001 Boeri wines ac-quired their first European clients, in 2005 entered the Asian market, and in 2006 the United States. To-day Boeri wines are exported with success to 15 countries in Europe, Asia and North America, and the company continuously seeks to presents its wines in new markets, as is shown by the recent addition of a collaboration with Greece and in 2011 with China.
Piedmont
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Wines
PIEMONTE DOC CHARDONNAY 2008
BARBERA D’ASTI SUP. DOC 2006
MOSCATO D’ASTI DOCG 2010
BARBERA D’ASTI DOCG 2010
MONFERRATO ROS-SO DOC 2005
This wine is ideal for daily enjoy-ment and can accompany almost any dish. Versatile, it matched well with both Piemontese speci-alities, Italian dishes in general, and much more.
Fresh and medium-bodied, exhib-its ripe fruit, fine purity, and an elegant, crisp, savory finish; it possesses a surprising character.
Gold Medal at Starwine 2004, USA, as the best Barbera; One of the best Barbera at Wein Gourmet 2004; 91/100 Veronelli’s Guide; 2 Glasses Gambero Rosso’s Guide; L’Espresso’s Guide; Silver Medal at SMV 2007 Canada; Oscar Dou-ja D’Or 2008 4 Stars Guida vini buoni d’Italia 2011
2 Glasses Gambero Rosso, 87/100 Veronelli’s Guide,15/20 L’Espresso’s Guide, Silver Medal 2007 SMV Canada, Vini Buoni D’Italia’s Guide 2009 “Wine not to miss” 3 Stars Guida Vini Buoni d’Italia
Food pairings:
This wonderful rich wine should be served like a Barolo: with red meat and game.
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Via Castellinaldo, 14 12050 Castagnito (CN)ITALYTel/Fax +39 0173 213403
Costa Catterina15
[email protected] www.costacatterina.com
The farm Costa Catterina, has a particular vine- growing vo-cation and a family manage-ment. It’s located in Castag-nito on an area of 13 hectares divided into many plots.The area is in the hills of Roe-ro region. Vineyards represent the main cultivation of this region, which has a strong wine-making tradition. The wine cellar is located in a ter-ritory called Djun, on the way from Castagnito to Castelli-naldo. The range of products that the farm is able to offer, includes all the characteristic wines D.O.C. of the Roero: this be-cause the vineyards have dif-ferent exposures and, above all, they are situated on sea sediments formed in different geologic times. Thanks to the soil variety, the farm offers all classic wines as Barbera d’Alba, Nebbiolo d’Alba, Langhe Dol-cetto like red wines and Roero Arneis denominated “Arsivel” for his fancy name,Spumante Brut and Moscato like white wines. It is possible to make guided visits and wine tasting for individual or/and groups.
Piedmont
35
Wines
BARBERA D’ALBA SUP. DOC 2008
NEBBIOLO D’ALBA DOC 2008
ROERO ARNEIS DOCG 2010
Modern wine, characterised by an important person-ality; the Roero Arneis “Arsivel” is straw-yellow with amber-coloured reflections. Its delicate and fresh bou-quet recalls camomile and white fruit sensations, es-pecially pears, and delicate honey scents.
It Is characterised by a rounded and harmonious taste with a slightly bitter aftertaste. This makes it an excel-lent wine with all dishes. Serving temperature 8-10* C
Barbera d’Alba is an intense ruby red wine character-ised by a fragrance of fresh fruit such as blackberries and cherries. It has a final plum aroma, stressed by a full and expanding taste with a slight acid tone due to the soil characteristics from which it comes. It can be matched with all kinds of food; main courses seasoned with spiced meat sauce and red meat dishes. Serving temperature 16-18° C.
Nebbiolo d’Alba has a decisive, pervasive taste char-acterised by balanced tannins, astringent, intense and expanding in the mouth. It has a slight ruby red colour and garnet-red tints. It is characterised by a delicate bouquet of flowers, woody fruit and raspberries with spiced characteristics.
It accompanies tasty red, roasted and braised meat.
Serving temperature 16-18° C.
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Corso Re Umberto, 63 10128 TorinoTel. +39 011 19704155Fax +39 011 19704409
1861 Selezione – IWC16
The year 2011 is the year to expe-rience Italy!!
1861 - 2011 - 150 year celebra-tion of our country. For this very special occasion, we are planning to celebrate also Italy food and wine. We are de-veloping with our Ministry a project in the wine & food area to support promotional activities of foreign importers.We are presenting a 1861 WINE COLLECTION with several (and the most famous) wines from different regions from North to the South. The main characteris-tic of this collection is that all the wines will have the SAME PRICE around 2,00 euro.We are also scheduling wine and eno-gastronomic tours starting from next Autumn.“1861 Italy Food Point” is a non-profit organization sponsored by Federexport Piemonte and Ital-ian Ministry to develop Italian eno-gastronomic culture in the world. The main purpose of the Association is to promote the Italian culinary lifestyle and Ital-ian producers, providing high quality foods, fine wines, services and a well qualified staff.
Piedmont
37
Wines
PROSECCO DOC
BAROLO DOCG
PROSECCO DOC
SYRAH IGT
BARBERA D’ALBA SUPERIORE DOC
PRIMITIVO IGT
Production area: Veneto Grape variety ProseccoColour: light straw yellow with a lively froth.Perfume: strong candied fruit and sweet flowers hints.Taste: pleasant with an aromatic aftertaste.Alcohol: 11% vol.Sugars: 13 g/l.Suggested combinations: Ex-cellent as an aperitif, it is ideal throughout the entire meal.Serving temperature: 6-8°C.
Color: RedDescription: Ruby red with ma-roon-orangey highlights.Type: Dry stillTaste: Dry, full bodied, austere, tannic and quite sapid.Aroma: Strongly scented of rose, violet and liquorice.Alcohol: 13%Aging: Minimum three years, two of which in wood. At least five years to achieve the Riserva de-nomination. Up to 12 years, lay-ing, depending on harvest quality.
Production area: This wine is pro-duced using grapes of the ver-mentino variety, purely vinified and cultivated in a hilly area of the West of the Sardinia region,.Vinification: Grapes are picked up by hand in the first decade of September and softly pressed. The must, naturally decanted through the temperature control, begins the fermentation. After a refining period into inoxidizable steel tanks, it’s ready to give us its unique equilibrium and bou-quet.
Grapes variety: 100% Syrah Ageing: 3 months in steel and 1 month in bottle Alcoholic content: 13,5% Characteristic: Intense red color-ed wine; rich, elegant and spicy scent; smooth well balanced and well structured taste with a com-plex and characteristic aromatic persistence. Tannic wine, well ageing with a typical spicy fra-grance reminding mediterranean suggestions. Combine with cold cuts and roast meat
Production area: Diano d’Alba - Roddi SOIL: mediumEXPOSURE: southwestGRAPE VARIETY: BarberaPROCESSING: soft pressing, pre-served in stainless steel barrels, aged COLOR: RedALCOHOL BY VOLUME: 13%-14%CHARACTERISTICS: full-bodied, it goes well with dishes of red meat and cheese;
Color: RedDescription: Dark red turning to dark orange with age.Type: Dry still, sweet still, forti-fiedTaste: Ranges from dry to sweet, medium tannins when young, be-comes soft, velvety, and full-bod-ied with age.Aroma: Persistent with hints of fruit, acquires bouquet with age.Alcohol: 14% plus
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Via Bertinetti, 6 - 12050 Valle Talloria Diano d’Alba (CN) ITALY Tel. +39 0173231766Fax +39 0173 230970
The Wine News17
Piedmont
Where the Talloria stream divides the towns of Diano d’Alba, Serralunga d’Alba, Montelupo Al-bese and Sinio, the company Il Mastro Vinaio continues to grow. With traditions passed on from generation to generation, Il Mastro Vinaio is family owned and operated, providing a good mix of experience and technology thanks to the contribution by the son Osvaldo, who is oe-nologist. The property includes more than 25 hectares, 10 of which are dedicated to vineyard, while the rest are used to cultivate hazelnuts. You are welcomed to visit the winery, where the various stages of wine processing are gladly ex-plained.
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Wines
BARBERA D’ALBA BARIC VINO ROSSO MOSCATO D’ASTI
PRODUCTION ZONE: Diano D’Alba – RoddiSOIL: mediumEXPOSURE: southwestGRAPE VARIETY: BarberaPROCESSING: soft pressing, pre-served in stainless steel barrels.ALCOHOL BY VOLUME: 13% - 14%
CHARACTERISTICS Full-bodied, it goes well with dishes of red meat and cheese; to be served at room temperature.
PRODUCTION ZONE: Serralun-ga d’AlbaSOIL: mediumEXPOSURE: southeastGRAPE VARIETY: Nebbiolo & Dolcetto PROCESSING: soft pressing, pre-served in stainless steel barrels and refined in large oak barrels for 1 year. ALCOHOL BY VOLUME: 13%DURATION: 4-5 years
CHARACTERISTICSAn exclusive wine by Veglio Michelino & Figlio, being made from the best of the Nebbiolo and dolcetto grapes. This robust wine is not overly aged as to preserve its fruitiness, and it is excellent with all dishes.
PRODUCTION ZONE: Langhe SOIL: mediumEXPOSURE: southwestGRAPE VARIETY: MoscatoPROCESSING: soft pressing, fer-mentation in stainless steel bar-rels.ALCOHOL BY VOLUME: 5,5%DURATION2 yearsCOLOR: blanco
CHARACTERISTICS Intense aromas reminiscent of freshly picked grapes. Perfect for concluding a meal or a dessert. To be served between 8-10°C (46-50°F)
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