italian trade promotion agency - smak italii degustacji 18.06.2013.pdf · italian trade promotion...

Italian wine: an endless adventure

Programme of seminars

Tuesday June 18th, 2013

Bordeaux - Hall 2 - Tasting Lab 4

Italian Trade Promotion Agency

DÉCOUVREZ LES VINS D’ITALIE SUR

www.terroirsditalie.com

Programme des dégustations / Tasting program

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Des vignes sauvages aux vins de la côte tyrrhénienne From wild vines to the wines of the Tirrhenian coast

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Les vins de la Grande Venise / The wines from Great Venice

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Les joyaux du Parc Naturel Adamello-Brenta Natural Park Adamello-Brenta: its jewels

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO L’excellence œnologique de la région des Marches The œnologic excellence of Marches

16.00 - 17.00 Le caractère des vins de la Vénétie Wines of Veneto character

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Les vins de l’Empire romain des frontières du Latium à la Campanie The wines from the Empire between the borders of Latium and Campania

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Les chemins de Dionysos : les routes anciennes du vin Dionysus’ paths: the old roads of wine

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Cinque Terre : le parc où la vigne devient héroïque Cinque Terre: the park where vine becomes heroic

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO Le côté pétillant du Piémont / The lively side of Piedmont

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Des premières colonies grecques sous l’Etna aux vins de Marsala

From the first Greek settlements under mount Etna to the wines of Marsala

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Entre l’eau et le feu - Un vin pour l’éternité : l’Amarone Between water and fire - A wine for eternity: Amarone

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Le Parc de l’Etna : patrimoine unique pour des vins uniques Park of Etna: a unique heritage for unique wines

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO Cépages volcaniques : entre mythe et réalité / Volcanic vines: between legend and reality

DIMANCHE 16 JUIN / Sunday June 16th

MERCREDI 19 JUIN / Wednesday June 19th

LUNDI 17 JUIN / Monday June 17th

MARDI 18 JUIN / Tuesday June 18th

Hall 2 - Tasting Lab 4


ICE – Agence pour la promotion et l’internationalisation des entreprises italiennes

44 rue Paul Valéry - 75116 ParisTél. : 00 33 1 53 75 70 00 - Fax : 00 33 1 45 63 40 34

e-mail : [email protected]

Italian wine: an endless adventure

Programme of seminars

Bordeaux - Hall 2

9.30 - 10.30 From the first Greek settlements under mount Etna to the wines of Marsala

• DOC SiCilia GrillO “lalÚCi” 2012 BaGliO DEl CriSTO Di CaMPOBEllO • iGT SiCilia GrillO “MOZia’’ WHiTaKEr ESTaTE 2011 TaSCa D’alMEriTa • DOC SiCilia CaTarraTTO “SHiarÀ” 2012 CaSTEllUCCi MiaNO • DOC SiCilia NErO D’aVOla 2012 FONDO aNTiCO • iGT SiCilia “ra’iS” 2010 BaGliO Di PiaNETTO Srl SOCiETÀ aGriCOla CON SOCiO UNiCO • DOC MarSala FlOriO “DONNa FraNCa” DUCa Di SalaParUTa SPa

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11.30 - 12.30 Between water and fire - A wine for eternity: Amarone

• DOC AmArOne DellA VAlpOliCellA ClAssiCO ”COrte FOrnAleDO” 2009 aZiENDa aGriCOla BOrGHETTi Di GiaCOMO E FraNCESCO S.S.aGr. • DOC AmArOne DellA VAlpOliCellA ClAssiCO 2008 ZENaTO aZiENDa ViTiViNiCOla Srl • DOC AmArOne ClAssiCO DellA VAlpOliCellA “VillA rizzArDi” 2008 GUErriEri riZZarDi aZiENDa aGriCOla • DOC AmArOne DellA VAlpOliCellA ClAssiCO riserVA “le Origini” 2008 BOlla • DOC AmArOne DellA VAlpOliCellA ClAssiCO “sAntA sOFiA” 2007 SaNTa SOFia Srl • DOC aMarONE DElla ValPOliCElla ClaSSiCO “ViGNETi Di JaGO” DOMiNi VENETi 2007 CaNTiNa ValPOliCElla NEGrar

14.00 - 15.00 Park of Etna: a unique heritage for unique wines

• DOC ETNa ‘‘TiFEO’’ BiaNCO 2012 aZiENDa aGriCOla GaMBiNO SS • DOC ETNa BiaNCO SUPEriOrE 2012 aZiENDa ViNiCOla BarONE Di VillaGraNDE Di MarCO NiCOlOSi aSMUNDO • DOC ETNa rOSaTO “rOSSO Da PESCE” 2011 la GElSOMiNa Di COlOMBO Maria aDalGiSa • iGT SiCilia NErEllO MaSCalESE “ErUZiONE 1614” 2006 PlaNETa • DOC ETNa rOSSO “QUaNTiCO” 2011 EMMi VErUCCia “GiUliEMi” • DOC etnA rOssO 2009 COTTaNEra • igp siCiliA “làViCO” 2009 DUCa Di SalaParUTa SPa • DOC ETNa rOSSO “SErra DElla CONTESSa” 2006 BENaNTi

16.00 - 17.00 Volcanic vineyards: between legend and reality

• DOC SOaVE ClaSSiCO “rOCCa SVEVa” 2012 CaNTiNa Di SOaVE • DOP SOaVE ClaSSiCO ‘‘COSTEGGiOla’’ 2012 GUErriEri riZZarDi aZiENDa aGriCOla • DOC GaMBEllara ClaSSiCO “PriME BrUME” 2012 CaNTiNa Di GaMBEllara SaC • DOC laCrYMa CHriSTi DEl VESUViO BiaNCO 2012 DE FalCO ViNi • DOC BiaNCO Di PiTiGliaNO SUPEriOrE “iSOliNa“ 2012 SaSSOTONDO • DOCG COlli EUGaNEi “FiOr D’araNCiO” SECCO 2012 CaNTiNa COlli EUGaNEi SCa

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VINEXPO 2013 – BORDEAUX, 18 June 2013Sommaire


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PROGRAMME OF SEMINARS AT VINEXPO 2013

ITAlIAN wINE: AN ENDlESS ADVENTURE

INTRODUCTION

PART 1 – VITIS VINIFERA AND ARChAEOlOGy

Archaeology, wine and molecular genetics: disciplines that are apparently not related at all, are actually very efficient instruments enabling us to understand the identity and the character of Italian wine.Italian wine civilization has preserved vibrant testimonies of the past in its more ancient vineyards, where the grapes variety represented lead back to the early domestication and winemaking processes of Etruscan, Greek and Roman ages.The archeological remains discovered in various areas, especially on the Tirrenica coast, dating from the Bronze age (first millenium), show the presence of structures for wine production (millstones) and for wine transportation (vinarie amphoras) from the Greek-Aegean matrix; as well as the first examples of wild grapes in domestication phase. The rich funeral gears enrich this wine culture and the symposium thalassocracy Etruscan culture.Odissea stories contributed to spread wine myth and its ritual consumption. Ulisse travels between Sicily and Campania cost identifies places where wines are still produced today; varietal grapes and winemaking technics date back those from these ancient origins, in natural landscape scenes and archaeological reminders of great emotional impact.

FROM ThE FIRST GREEk SETTlEMENTS UNDER MOUNT ETNA TO ThE wINES OF MARSAlA

June 18 – 9:30 – 10:30

Speaker: Attilio SCIENZA

Ancient Sicily was divided in territories ruled by the Phoenicians and Carthaginians in the West while the Greeks, having begun their conquest from territories bordering Mount Etna, ruled the major part of the Island.These cultural influences have profoundly marked the society, the economy, the architecture, the cuisine and the types of wines produced in Sicily.Through DNA testing of the numerous existing ancient vine varietals it has been possible to link their geographic origin to the two territories.The Sicilian vine varietals from the Etna region reveal definite characteristics linked to Greek origins as well as an important link to vine varietals cultivated on the Ionic coast of Calabria. On the other hand, the vine varietals for Marsala have different origins.Even today, the curious traveler can retrace the history of three thousand years of Sicily through the stylistic features of the landscape but mostly through its cuisine and its wines.


Notes:

Company Profile:Company: BAGlIO DEl CRISTO DI CAMPOBEllOAddress: Contrada Favarotta SS 123 Km 19+200 - 92023 Campobello di Licata (AG) Phone: +39 0922 877709/883214 / Fax: +39 0922 883788 Web Site: www.cristodicampobello.ite-mail: [email protected] Director: Carmelo Bonetta

Technical Infomation:Production area: Soils profile: Hilly terrain, soil mainly calcareous with dark patchesAnnual production in Hl.: 240Availability in bottles: 31,950Average vineyard altitude: 260mVine density per hectare: 4,000Training System: Spurred cordon free and guyot Percentage of grape varieties: 100% GrilloVinification: After de-stemming and crushing, the temperature of the grapes is dropped to 8-10°C for the maceration. A light pressing follows, after which the free-run wine is separated and decanted through the process of natural sedimentation at low temperature.Ageing: 4 months on the lees in temperature-controlled stainless steel tanksBottle ageing: At least 2 months in bottleAlcohol by Volume: 13%Total acidity: 5.90‰Residual sugar: 2.8g/lImporter in France: None

Sensory Profile:Nose: Intense aromas of yellow and white flowersPalate: Mineral notes, turning to citrus fruits, white peach, pear and green apple

Ex Cellar price: 7.25e

VINEXPO 2013 – BORDEAUX, JUNE 18th

VITIS VINIFERA AND ARCHEOLOGY: FROm THE FIRST GREEk SETTLEmENTS uNDER mOuNT ETNA TO THE wINES OF mARSALA

DOC SICIlIA GRIllO “lAlÚCI” 2012

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Company Profile:Company: TASCA D’AlMERITA Address: Via dei Fiori, 13 - 90129 PalermoPhone: +39 091 6459711 Fax: +39 091 426703 Web Site: www.tascadalmerita.ite-mail: [email protected] Director: Gaetano Maccarrone

Technical Infomation:Production area: Mozia – Isle of San Pantaleo (Trapani) in the “Stagnone”, a few kilometers from the coast of MarsalaSoils profile: Clayey and sandyAnnual production in Hl.: 300Availability in bottles: 40,000Average vineyard altitude: 50mVine density per hectare: 4,000Training System: AlberelloPercentage of grape varieties: 100% GrilloVinification: Fermentation in stainless steel tanks for 15 days at 16-18 °C Ageing: 5 months in stainless steel tanks on yeastsAlcohol by Volume: 13.5% / Total acidity: 6.10‰ / Residual sugar: 1.7g/lImporter in France: C.V.D. L’ENOTECA, 140 Rue Alexandre Fourny, 94506 Champigny. Tel 0033 1 49839942, Fax 0033 1 49839935, www.cvdenoteca.com

Sensory Profile:Presentation: Bright straw yellowNose: Complex combination of fresh fruits, citrus and flowers typical of Mediterranean coastPalate: Very fresh and persistent, mineral




IGT SICIlIA GRIllO “MOZIA’’ whITAkER ESTATE 2011

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Company Profile:Company: CASTEllUCCI MIANOAddress: Via Sicilia n.1 - 90029 Valledolmo (PA)Phone: +39 0921 542385Fax: +39 0921 544270 Web Site: www.castelluccimiano.ite-mail: [email protected] Director:

Technical Infomation:Production area: On the Madonie mountain slopes Soils profile: Half sandy and clay with alkyl reaction due to the limestone Annual production in Hl.: 100Availability in bottles: 13,000Average vineyard altitude: 950-1050mVine density per hectare: 70Training System: Alberello Percentage of grape varieties: 100% CatarrattoVinification: White vinification methodAgeing: Bottle ageing: Alcohol by Volume: 13%Total acidity: 5.75‰Residual sugar: 1.02g/lImporter in France: None

Sensory Profile:Colour: Straw-yellowBouquet : Mineral, nice fruit, peach, grapefruit, citrus blossomTaste: Good freshness, rich, good acidity, complex, nice little bitter taste of herbs, interesting deepness.




DOC SICIlIA CATARRATTO “ShIARÀ” 2012

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Company Profile:Company: FONDO ANTICOAddress: Via Fiorame 54A - 91100 Trapani (TP)Phone: +39 0923 864339Fax: +39 0923 865151Web Site: www.fondoantico.ite-mail: [email protected] Director: Agostino Adragna

Technical Infomation:Production area: TrapaniSoils profile: Ground limestone mainlyAnnual production in Hl.: 300Availability in bottles: 40,000Average vineyard altitude: 150mVine density per hectare: 4,400Training System: Guyot and Cordone SperonatoPercentage of grape varieties: 100% Nero d’AvolaVinification: Fermentation at temperature controlled and contact with the skins in steel tanks for ten daysAgeing: in steel tanks Bottle ageing: 2 monthsAlcohol by Volume: 12.40%Total acidity: 5.00‰ Residual sugar: 1.30g/lImporter in France: None

Sensory Profile:Presentation: Clear, ruby red with violet reflections Nose: Fruit of the forest, cherry and violet Palate: Fresh, sapid, delicate with deep cherry notes




DOC SICIlIA NERO D’AVOlA 2012


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Company Profile:Company: BAGlIO DI PIANETTO SRl SOCIETÀ AGRICOlA CON SOCIO UNICOAddress: Contrà Del Monte 13 - 36100 Vicenza Via Francia - Loc. Pianetto - 90030 Santa Cristina Gela (PA)Phone: +39 091 8570002 / Fax: +39 091 8570015Web Site: www.bagliodipianetto.com / www.stilesiciliano.come-mail: [email protected] Director: Alberto Buratto

Technical Infomation:Production area: Baroni estate – Noto (SR)Soils profile: Slightly sloping ground with an optimum presence of limestone Annual production in Hl.: 40 / Availability in bottles: 8,000Average vineyard altitude: 50mVine density per hectare: 4,830Training System: Cordon trained and spur-prunedPercentage of grape varieties: 100% MoscatoVinification: The grapes were handpicked and put in boxes after an over ripeness in vineyards of a part of them. After the grading, they were destemmed and crushed. The must was cooled favouring the natural racking. The fermentation took place in stainless steel tanks. After the fermentation the wine was kept in contact with the noble dregs for 9 months with a part of the wine aged in barriques Ageing: 3 months in stainless steel tanks / Bottle ageing: 6 months Alcohol by Volume: 13.50% / Total acidity: 8.67‰ / Residual sugar: 76,7g/lImporter in France: None

Sensory Profile:Presentation: Golden yellow colourNose: The bouquet is intense and persistent; the typical Moscato grape aroma is mixed with hints of flowers and apricot.Palate: Sweet, elegant, fresh and well balanced. The structure is good and the aromatic persistence is lasting and pleasant. On the whole is a wine with a strong and elegant character




IGT SICIlIA “RA’IS” 2010


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Company Profile:Company: DUCA DI SAlAPARUTA SPAAddress: Via Nazionale - 90014 Casteldaccia (PA)Phone: +39 091 945201 Fax: +39 091 953227Web Site: www.duca.it e-mail: [email protected] Director: Augusto Reina

Technical Infomation:Production area: Coastal strip in the Petrosino areaSoils profile: Scarcely fertile, siliceous, rich with “red earth” with ground water tablesAnnual production in Hl.: 5,3 / Availability in bottles: 4,000Average vineyard altitude: <50mVine density per hectare: Density of at least 5,000 plants per hectareTraining System: Typical Marsala bush-trained vinesPercentage of grape varieties: 100% GrilloVinification: Pressing of the grapes with a high sugar content, and contact with the skins for around 12 hours. Firm pressing to pass the precious substances found in the skins to the must. Slow fermentation and, in spring, blend of the resulting wine with fortified must, cooked must and wine-brandy.Ageing: Blend of marsala aged from 15 to 30 years in oak barrelsBottle ageing: At least 6 months in bottle Alcohol by Volume: 19% / Total acidity: 5.30‰ / Residual sugar: 87g/lImporter in France: None

Sensory Profile:Presentation: Brilliant topaz with intense amber flashes.Nose: Intense, complex, distinct traces of apricot syrup and dates, with a wide range of spices.Palate: Full, warm, soft velvety with an elegant vanilla base. Clear traces of spices and candied fruit, with a caramel finish and bitter almonds.




DOC MARSAlA FlORIO “DONNA FRANCA”

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PART 2 – wINE IN hISTORy

The great ways that have been traced on earth and sea during the salient phases of human history, contributing to the acquaintance and civilisation development, have through the varietal circulation diffused the wine culture and favorised the introduction of some varietals with specific virtues. Often these wine grapes through crossing with wild vines have originated new varieties.Many famous Italian wines are the result of mercantile travellers activity who from Mediter-ranean oriental region introduced these wines to the rich cities in Continental Europe.Along these routes that have crossed Italy from north to south and east to the west, from one sea to another, wine grapes were spread like Aglianico, able to give long-lived transportable wines, or the Amarone, where they valued a medieval culture that saw the present Veronese wines on all the European courts table.But Venice Republic dominated the seas and the european markets for almost 500 years with the Malvasias and Vinsanto trade.Nowadays, remains from that tradition are important testimonies of ancient Venetian viticulture and in the lagoon islands the last acres of those vineyards can be found.

BETwEEN wATER AND FIRE - A wINE FOR ETERNITy: AMARONEJune 18 – 11:30 – 12:30

Speaker: Barbara TAMBURINI

Among the most significant areas of the Italian agrarian landscape, Valpolicella is an example of perfect equilibrium between nature and the human footprint. A symbiosis that produces wines of excellent quality in a unique landscape. This seminar shows the excellence of Valpolicella, where complete “zonation” of the territory gives consumers a detailed approach to the characteristics both of the wines and of the producers. This tasting seminar focuses on a selection of the best wine producers, offering new insights into understanding this ever-popular product, rich in sensation and emotion.


Notes:

Company Profile:Company: AZIENDA AGRICOlA BORGhETTI DI GIACOMO E FRANCESCO S.S.AGR.Address: Località Fornalè 1 - 37020 Marano di Valpolicella (VR)Phone: +39 045 7755033 / Fax: +39 045 7755033Web Site: www.cortefornaledo.ite-mail: [email protected] Company Director: Giacomo and Francesco Borghetti

Technical Infomation:Production area: Valpolicella Classic areaSoils profile: Volcanic soils Annual production in Hl.: 35 / Availability in bottles: 4,500 bottles of Amarone in 2009Average vineyard altitude: 450m / Vine density per hectare: 2,500/3,000Training System: Pergola VeronesePercentage of grape variety: 40% Corvina, 40% Corvinone, 15% Rondinella and 5% other red grapes varietiesVinification: Harvest usually begins the first week of October. We manually select the finest and most sun exposed grapes to ensure highest standards and optimum maturity. The grapes are placed in wooden crates and are naturally air dried for 90-100 days. Weekly checks are carried out to ensure a smooth drying process. Grape crushing is carried out in January and the fermentation lasts about 20 days in stainless steel tanks with regular pumping-over operations (remontage).Ageing: 48 months in French or Slavonia big oak barrels Bottle ageing: 12 months minimumAlcohol by Volume: 16% / Total acidity: 5.70‰ / Residual sugar: 6.10g/lImporter in France: None Sensory Profile:Presentation: Clear, intense, glossy ruby red verging on garnet.Nose: On the nose it is complex, intense and spicy, with evolving aromas thanks to the oxygen exposure.Palate: In the mouth the wine is dry, warm, fresh, with fruity notes and tannic. This is a great robust yet balanced wine, intense and persistent in taste



wINE IN HISTORYBETwEEN wATER AND FIRE - A wINE FOR ETERNITY: AmARONE

DOC AMARONE DEllA VAlPOlICEllA ClASSICO ”CORTE FORNAlEDO” 2009

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Company Profile:Company: ZENATO AZIENDA VITIVINICOlA SRlAddress: Via San Benedetto 8 - 37019 Peschiera del Garda (VR) Phone: +39 045 7550300 / Fax: +39 045 6400449Web Site: www.zenato.it e-mail: [email protected] Director: Zenato family

Technical Infomation:Production area: Valpolicella classical area Soils profile: Calcareous, morenic, rich in rock fragments Annual production in Hl. Availability in bottles: 80,000Average vineyard altitude : 300mVine density per hectare: 5,000Training System: Guyot for the old vines, cordon spur for the new ones Percentage of grape variety: 80% Corvina, 10% Rondinella, 10% Oseleta & CroatinaVinification: After the harvest the healthiest ripest fruit is placed in wooden cases in well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skin for 15-20 days and fermenting till becoming the delicious wine that amarone is. Ageing: 36 months in slavonian big barrel Bottle ageing: 1 year Alcohol by Volume: 16.5%Importer in France: PLANETE VINS INTERNATIONAL - Av. Descartes - Parc Descartes bâtiment H4 -33370 Artigues près Bordeaux Tel +33 (0) 5 56 86 23 60 -Email : [email protected]

Sensory Profile:Presentation: Deep ruby colourNose: Elegant, warm, spicy, with hints of black cherry, dried fruit in particular prunesPalate: Round, velvety and smooth




DOC AMARONE DEllA VAlPOlICEllA ClASSICO 2008

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Company Profile:Company: GUERRIERI RIZZARDI AZIENDA AGRICOlAAddress: Strada Campazzi, 2 - 37011 Bardolino (VR)Phone: +39 045 7210028 Fax: +39 045 6212254 Web Site: www.guerrieri-rizzardi.it e-mail: [email protected] Company Director: Rizzardi Family

Technical Infomation:Production area: Valpolicella Classico, NegrarSoils profile: Brown reddish soil with a good deal of clay on calcareous rockAvailability in bottles: 27.000Average vineyard altitude : 190mVine density per hectare: between 1,600 (pergola) and 5,000 (guyot)Training System: simple guyot and double pergolaPercentage of grape variety: 52% Corvinone, 37% Corvina, 11% RondinellaVinification: Alcoholic fermentation after pressing the destemmed grapes in tank Ageing: 12 months in 2.25 hl oak barrels and 24 months in 25 hl oak barrels Bottle ageing: up to 6 months Alcohol by Volume: 16.5%Total acidity: 5.66‰Residual sugar: 9.4g/l Importer in France: Maison Fossati - 4 Place Jules Ferry - Reims F51100 - Tel. +33 3 26477360 Sarl Chez Meme - 28 Boulevard de la Grandiere- F17202 Royan Cedex Tel. 0546220020

Sensory Profile:This wine shows a classic bouquet, with evolutes fruity notes, like plum, red currant and smoky earthy note. Round and balanced on the palate, this wine expresses soft fruity flavours and slightly herbaceous notes. Ready to drink now, it will be a great wine for at least the next 5/10 years.




DOC AMARONE ClASSICO DEllA VAlPOlICEllA “VIllA RIZZARDI” 2008

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Company Profile:Company: BOllAAddress: Via Alberto Bolla, 3 - 37029 Pedemonte (Verona) Phone: +39 045 6836555 / Fax: +39 045 6836556Web Site: www.bolla.it e-mail: [email protected] Director: Christian Scrinzi

Technical Infomation:Production area: ValpolicellaSoils profile: Calcareous - marlyAnnual production in Hl.: 195 / Availability in bottles: 26,000Average vineyard altitude: 250mVine density per hectare: 3,500 / 3,800Training System: Traditional Veronese pergola Percentage of grape varieties: 75% Corvina and Corvinone, 25% Rondinella Vinification: The carefully selected grapes gathered on trays are transported to the fruit sheds where they remain for about 120 days. Pressing at the end of January is followed by pre-fermentation maceration at 5°C for about 7 days. Then begins a slow fermentation stage for 25 days followed by another 5 days of post- fermentation maceration at 24°CAgeing: In traditional 750-litre barrels for 12 months followed by 36 months in 40 hl barrels first of all and then 80 hl onesBottle ageing: 9 monthsAlcohol by Volume: 16.5% / Total acidity: 6.30‰ / Residual sugar: 9.00g/lImporter in France: Carniato S.A - 6 Route de Stain, 94380 Bonneuil Sur Marne Tel. 01.43773949- Fax 01.43773947 - email : [email protected]

Sensory Profile:Presentation: A deep and velvety garnet colour with a violet hueNose: A perfume of wild cherries, jam, mature pear, vanilla, liquorice and cedar wood Palate: Full-bodied, warm on the palate with clear hints of cocoa and spices


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DOC AMARONE DEllA VAlPOlICEllA ClASSICO RISERVA “lE ORIGINI” 2008


Notes:

Company Profile:Company: SANTA SOFIA SRlAddress: Via Ca’ Dede’, 61 - Fraz. Pedemonte di Valpolicella 37029 San Pietro in Cariano (VR) Phone: +39 045 7701074Fax: +39 045 7703222Web Site: www.santasofia.com e-mail: [email protected] Director: Luciano Begnoni

Technical Infomation:Production area: Valpolicella classical areaSoils profile: Stony soils of medium textureAnnual production in Hl.: 630Availability in bottles: 84,000Average vineyard altitude: 250 / 300mVine density per hectare: 2,500 3,000Training System: “Pergoletta” with spurred cordon Percentage of grape varieties: 70% Corvina and Corvinone, 25% Rondinella, 5% Molinara Vinification: Drying of the grapes for about 100 days, grape, long fermentation at the season temperature, malolactic fermentation carried out completely Ageing: 36 months in Slavonia oak barrelBottle ageing: 12 monthsAlcohol by Volume: 15% / Total acidity: 6‰ / Residual sugar: 7.3g/lImporter in France: C10 - 37-39 rue de Neuilly, 92110 Clichy Tél. : 01.41.27.94.00 Fax : 01.41.27.94.09 - www.c10.fr

Sensory Profile:Presentation: Deep ruby red that becomes garnet when ageingNose: Typical and very intense bouquetPalate: Full, warm and velvety taste


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DOC AMARONE DEllA VAlPOlICEllA ClASSICO “SANTA SOFIA” 2007


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DOC AMARONE DEllA VAlPOlICEllA ClASSICO “VIGNETI DI JAGO” - DOMINI VENETI - 2007

Company Profile:Company: CANTINA VAlPOlICEllA NEGRAR Address: Via Ca’ Salgari, 2 - 37024 Negrar (VR)Phone: +39 045 6014300 Fax: +39 045 6014399 Web Site: www.cantinanegrar.it e-mail: [email protected] Director: Daniele Accordini

Technical Infomation:Production area: Valpolicella classical areaSoils profile: Silt-clay, partly calcareousAnnual production in Hl.: 150 Availability in bottles: 20,000Average vineyard altitude: 300mVine density per hectare: 3,300 / 3,500Training System: Pergola VeronesePercentage of grape variety: 70% Corvina, 15% Corvinone, 15% RondinellaVinification: Destemmed, then gentle pneumatic crushing at the beginning of February. 15 days of cold maceration then fermented at temperatures between 12°and 23° C followed by post fermentation maceration on skins to give total of 35 daysAgeing: French oak barriques from Allier and Nevers at the end of May for malolactic fermentation then ageing for 24 monthsBottle ageing: 18 months Alcohol by Volume: 16.5% / Total acidity: 6.00‰ / Residual sugar: 8.50g/lImporter in France: None Sensory Profile:Colour: Very intense red, with light violet hints. Perfume: Complex, spicy, ethereal yet full, with scents of vanilla and notes of dried fruits.Flavour: Full bodied, with mellow tannins giving softness and elegance along with flavours of dried fruit, spices and tobacco


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PART 3 – ThE wINE OF NATURAl PARkS

Parks represent in Italy not only places where nature has remained intact and must be preserved and protected due to its fragility, but they also are the testimony of a secular labour that whole generations have conducted with enormous difficulties to tear off a bit of an arable land from the slopes of mountains, often through daring terraces, where the main cultivation was vines: only the pleasure that wine gave could repair those pains.Alongside this biodiversity made with flora and fauna richness, an important cultural biodiversity, well represented by the walls techniques construction, shelters for tools, rural network and walls’ types, indicates precisely the geological origin of those soils.Conservation strategies of those places, very onerous nowadays due to maintenance cost, allowed only tourist use, local food, and of course wines, who once again are all true witnesses of the past.From the ‘5 Terre’ Park, to the Adamello Brenta Park in the Alps tridentine, from the Uccellina Park in Maremma up to Vesuvius Park, Zingaro Park or Etna one in Sicily, memory wines can bring us back, now pleasantly, to our ancestors’ labor.For those places, environment fragility and stringent rules imposed by the Administration, a viticulture strongly oriented to environmentally sustainable productions is implemented with a precise use of chemistry and special solutions for natural land fertility conservation. Do not forget the role played by Parks for biodiversity of wild vines conservation, present only in these protected areas, where those studies allowed to reconstruct the cultivated vines origins.

PARk OF ETNA: A UNIqUE hERITAGE FOR UNIqUE wINESJune 18 – 14:00 – 15:00


The area around the volcano contains the earliest evidence of wine production and trade in Sicily.The Greek colony of Naxos, near Catania, minted its own coins with effigies of Dionysus and bunches of grapes and spread throughout the area the techniques of cultivation of the vine of the territories from which the first settlers originated.The fecundity of the soil, the abundance of water and the symbolic reminder of the forces of nature that had been present in volcanic activity, favored the development of original vine varieties and methods of cultivation. The work of countless generations of vine-growers, through the man-made terraces along, the volcano’s slopes up to about 1000m above sea level, is now protected by the institution of the Etna Park.Unique grape varietals are cultivated in the area, one red “Nerello mascalese” and one white “Carricante”. These varietals are not found in any other locations and are cultivated on soils created by numerous volcanic eruptions whose chemical composition is perceived through the organoleptic analysis of the wines.


Notes:

Company Profile:Company: AZIENDA AGRICOlA GAMBINO SSAddress: Contrada Petto Dragone - 95015 Linguaglossa (CT) Phone: +39 095 272678Web Site: www.vinigambino.it e-mail: [email protected] Director: Francesco Raciti

Technical Infomation:Production area: Mount Etna – Northeast sideSoils profile: Volcanic, rich in minerals Annual production in Hl.: 28Availability in bottles: 3,700Average vineyard altitude: 850mVine density per hectare: 5,700Training System: Espallier 220x80cmPercentage of grape varieties: 60% Carricante, 40% CatarrattoVinification: Reductive winemakingAgeing: 5 months in stainless steel containers sur lies Bottle ageing: 5 monthsAlcohol by Volume: 13.25%Total acidity: 6.6‰ Residual sugar: Importer in France: None

Sensory Profile:Presentation: Intense, straw colour Nose: Full and persuasive, perfume of yellow flowers, daisies, broom, citrus aromasPalate: Sulphurous minerals



THE wINE OF NATuRAL PARkSPARk OF ETNA: A uNIquE HERITAGE FOR uNIquE wINES

DOC ETNA ‘‘TIFEO’’ BIANCO 2012

19


Notes:

Company Profile:Company: AZIENDA VINICOlA BARONE DI VIllAGRANDE DI MARCO NICOlOSI ASMUNDOAddress: Via Del Bosco, 25 - 95010 Milo (CT) Phone: +39 095 7082175Fax: +39 095 7082175Web Site: www.villagrande.it e-mail: [email protected] Director: Marco Nicolosi Asmundo

Technical Infomation:Production area: Milo CTSoils profile: Volcanic basalt, loose and deep Annual production in Hl.: 230Availability in bottles: 26,400Average vineyard altitude: 700mVine density per hectare: 7,000Training System: Guyot, spurred cordonPercentage of grape varieties: 100% CarricanteVinification: Cryomaceration, fermentation at controlled temperatureAgeing: 6-7 months from the harvest Bottle ageing: Alcohol by Volume: 13.2%Total acidity: 6‰ Residual sugar: 0.2g/lImporter in France: None

Sensory Profile:Presentation: Pale yellow colour with green flashesNose: Fine perfume of apple and hawthornPalate: Fresh taste, persistent, harmonious




DOC ETNA BIANCO SUPERIORE 2012

20


Notes:

Company Profile:Company: lA GElSOMINA DI COlOMBO MARIA ADAlGISAAddress: Via Nuovalucello, 136 - 95100 Catania (CT)Phone: +39 335 7198355 Fax: +39 095 7241558e-mail: [email protected] Director: Alfio Turrisi

Technical Infomation:Production area: South-east of Etna (in the former County of Mascaly)Soils profile: Etna’s volcanicAnnual production in Hl.: 50 Availability in bottles: 3,500Average vineyard altitude: 500mVine density per hectare: 5,000 Training System: Espalier system with spurred cordonPercentage of grape varieties: 90% Nerello Mascalese, 10% Nerello CappuccioVinification: 2 days of cold maceration at 10C° completion of fermentation at 14C°Ageing: In steel for 7/8 months Bottle ageing: 2 months Alcohol by Volume: 13% Total acidity: 6‰Residual sugar: Importer in France: None

Sensory Profile:Presentation: Colour rose hipNose: Floral with notes of red berriesPalate: Balanced in mounth, tasty, harmonious Ex Cellar price: 8.50e

21



DOC ETNA ROSATO “ROSSO DA PESCE” 2011


Notes:

Company Profile:Company: PlANETAAddress: Contrada Dispensa - 92013 Menfi (AG)Phone: +39 091 327965 Fax: +39 091 6124335Web Site: www.planeta.it e-mail: [email protected] Company Director: Alessio Planeta

Technical Infomation:Production area: Castiglione di Sicilia (CT)Soils profile: Land with perfect aspect and position and black soil due to lava sands which is extraordinarily rich in minerals. The vineyard is surrounded by woods and more recent lava flows in a timeless atmosphere Average vineyard altitude: 870mVine density per hectare: 5,000 / 10,000Training System: Vertical trellis, Alberello and GuyotPercentage of grape varieties: 100% Nerello MascaleseVinification: the grapes, are picked into crates, are immediately cooled to 10°C and then selected by hand. After destemming and crushing, they ferment at 25°C for 12 days with two mixing each day. After about 18 days they are pressed with the vertical press.Ageing: Maturation: in barriques previously used 2 or 3 times for about 12 months Alcohol by Volume: 13.5%Total acidity: 5.10‰ Importer in France: Siagi - www.siagi.eu

Sensory Profile:Presentation: Colour luminous and transparent ruby redNose: Red fruit preserved in spirits, rose, oriental spices and beeswaxPalate: Typical tannins of Nerello Mascalese tempered by aging in wood


22


THE wINE OF NATuRAL PARkSPARk OF ETNA: A uNIquE HERITAGE FOR uNIquE wINESIGT SICIlIA NEREllO MASCAlESE “ERUZIONE 1614” 2006


Notes:

Company Profile:Company: EMMI VERUCCIA “GIUlIEMI” Address: Via Degli Aragonesi, 5 - 95015 Linguaglossa (CT)Phone: +39 3451581395 / +39 095 7774126 Fax: +39 095 7774126Web Site: www.vinoquantico.it e-mail: [email protected] Director: Emmi Veruccia

Technical Infomation:Production area: North-est EtnaSoils profile: variable depth with sub-acid reaction, sandy loam texture with abundant skeleton. Typical soil of volcanic areas: loose, well drained and with distinct radical exploration Annual production in Hl.: 14Availability in bottles: 1,749Average vineyard altitude: from 600 to 750mVine density per hectare: 5,400Training System: Upwards-trained vertical-trellised, North – South row orientation, plant spacing m 2.20 x 0.80Percentage of grape varieties: 90% Nerello Mascalese, 10% Nerello CappuccioVinification: Hand sorting and hand picking in cases, maceration for 20 days at 23°C and fermentation with indigenous yeasts. N°2 délestage Ageing: For 12 months in selected barriques and tonneaux Bottle ageing: For 5 monthsAlcohol by Volume: 13% / Total acidity: 6‰ / Residual sugar: 1g/lImporter in France: No importer

Sensory Profile:Presentation: Its colour is bright redNose: This wine is elegant and fresh on the nosePalate: It is spiced with hints of balsam and red fruits. In the mouth, it tastes well-rounded and delicate, with mature and sweet tannins




DOC ETNA ROSSO “qUANTICO” 2011

23


Notes:

Company Profile:Company: COTTANERAAddress: SP 89 Contrada Iannazzo - 95030 Castiglione di Sicilia (CT)Phone: +39 0942 963601 Fax: +39 0942 963701 Web Site: www.cottanera.it e-mail: [email protected] Director: Mariangela Cambria

Technical Infomation:Production area: EtnaSoils profile: Lavic Annual production in Hl.: 80Availability in bottles: 20,000Average vineyard altitude: 700mVine density per hectare: 5,800Training System: GuyotPercentage of grape varieties: 90% Nerello Mascalese, 10% Nerelllo Cappuccio Vinification: Ageing: 7 months in oakBottle ageing: 1 year and halfAlcohol by Volume: 13.5%Total acidity: 5.10‰Residual sugar: 0.80g/lImporter in France: None

Sensory Profile:Presentation: Nose: Palate:




DOC ETNA ROSSO 2009

24


Notes:

Company Profile:Company: DUCA DI SAlAPARUTA SPAAddress: Via Nazionale - 90014 Casteldaccia (PA)Phone: +39 091 945201 Fax: +39 091 953227 Web Site: www.duca.it e-mail: [email protected] Company Director: Augusto Reina

Technical Infomation:Production area: North-Eastern Sicily, on the slopes of Mount Etna, to the right of the Alcantara Valley, town of Castiglione di Sicilia, Vajasindi estateSoils profile: Volcanic Annual production in Hl.: 53Availability in bottles: 40,000Average vineyard altitude: From 600 to 800mVine density per hectare: More than 4,000 and with a low yield per plantTraining System: Bush-trained vinesPercentage of grape varieties: 100% Nerello Mascalese Vinification: Destemming of the grapes, traditional maceration for 7-8 days at 26°-28° C. and then malolactic fermentationAgeing: At least 12 months in small fine oak casks / Bottle ageing: 10 monthsAlcohol by Volume: 13% / Total acidity: 5.80‰ / Residual sugar: 3.60g/lImporter in France: GROUPE LES GRANDS CHAIS DE FRANCE - 1 rue de la Division Leclerc 67290 Petersbach – Tel. +33 5 57980747

Sensory Profile:Presentation: Ruby red with garnet red highlightsNose: Fragrant, intense, spicy and complex and rich in sensations, hints of fruit and vanilla well-blended togetherPalate: Good structure, elegant and personality, liveliness and austere tannins, persistent


25



IGP SICIlIA “lÀVICO” 2009


Notes:

Company Profile:Company: BENANTIAddress: Via G. Garibaldi, 361 - 95029 Viagrande (CT)Phone: +39 095 789 33 99 Fax: +39 095 789 31 18Web Site: www.vinicolabenanti.ite-mail: [email protected] Director: Giacomo Gravina

Technical Infomation:Production area: Etna D.O.C. – Monte SerraSoils profile: Sandy, volcanic, rich in minerals with subacid reactionAnnual production in Hl.: 90Availability in bottles: 10,000Average vineyard altitude: 450mVine density per hectare: 8,000Training System: Alberello (free standing bush), 100 years, “franco di piede” (ungrafted) Percentage of grape varieties: 80% Nerello Mascalese – 20% Nerello CappuccioVinification: The grapes, harvested at the end of September, are vinified in red with maceration of the must with the skins in 52 hectoliters oak cask. After malolactic fermentation, the wine is transferred. Refining: in bottles for at least 12 monthsAgeing: 16 months in small casks (225 liters) Bottle ageing: At least 4 yearsAlcohol by Volume: 14% / Total acidity: 6.11‰ / Residual sugar: 1.90g/l Importer in France: MARCO LOEFFELSTIEL DE FAVERI - 71 bd Berthier, 75017 Paris tel +33 (0)95 12 10 100 - fax +33(0)170248523 - mob:+33(0)662561607 email: [email protected]

Sensory Profile:Presentation: Vivid red rubyNose: Ethereal, intense, with hints of wild berries, peach and noble woodPalate: Full, harmonic, considerably persistent and reasonably tannic


26



DOC ETNA ROSSO “SERRA DEllA CONTESSA” 2006

28



PART 4 – wINE AND TERROIR: A UNIqUE DUO The “territory” concept conjugated with the wine one, constitutes a cultural and symbolic potential, extraordinary rich with great complexity. In the first instance we think about the wine.A product that can claim a few thousands years of history, for which thousands of kilometers on land and sea have been opened. It is something more than a chemical product with some sensory characters.It is difficult to think about something that has existed such a long time and in so many cultures, actually so intimately interlaced in human life, history, and culture.If we should try to define in general what is a territory, we would face an immense multiplicity of meanings. A territory can be identifiable when it is the center of some homogeneities.As a physical space (geographical limits), as a space with a certain human presence all along the time, like an unit carrying values, history, culture, the consequences of dynamics and stratification during story of human presence.To communicate around wine means to offer: a product, a service, an articulate system constituted by a careful interaction of “material and measurable” elements with “immaterial and symbolic” elements that rotate around the wine culture and territories quality.We are in presence of a strong demand for innovation, but with rising attention paid to wines characterized by strong territorial identity and wide historico-cultural gratefulness, with sharp attention to the “ancient varietals” (radication on the territory).The development of the qualitative and quantitative growing wine world, especially in economic systems, scientific and cultural, more and more global, passes through wine territories valorization.At the center of this territorial system, of its valorization and promotion, there is naturally the wine company in its almost infinite dimensional entrepreneurial declinations, qualitative and organizational.And it is through the patient and intelligent human labour in wine landscape ‘construction’ that quality increase production has been accompanied systematically.

VOlCANIC VINEyARDS: BETwEEN lEGEND AND REAlITyJune 18 – 16:00 – 17:00


Volcanoes in every age gave rise to fear and admiration in human beings as they linked the manifestations of fire, smoke and noise to the Gods presence. Around the volcanoes, man has developed the oldest forms of agricultural sociality with the soils fertility and waters wealth.The definition “earth machine” given to volcanoes describes perfectly the role they had in the primitive modeling of the soil.Volcano wines have enjoyed a well-deserved reputation of quality in every age, attested by nowadays wines produced in many Italians regions.Volcanic soil definition is however very reductive because the soil typologies arised from eruptions are very different in physical structure (from Saline’s pumices to Soave’s clay), chemical composition (from South Tyrol porphyries to the Vulture basalts) and therefore their influence on wines sensory characteristics is very diverse, even if a common trait is made of compounds from berry metabolism, transformed in wine into substances who give minerals’ hints.Italy is certainly the country, more than any other, that offers a wide range of very articulated wine products from volcanic soils: there is almost no other region in the world that can produce various wines on volcanic soil, be it white, red, dry, or sweet.


Notes:

29

Company Profile:Company: CANTINA DI SOAVE Address: Viale della Vittoria, 100 - 37038 Soave (VR) Phone: +39 045 6139811Fax: +39 045 7681203 Web Site: www.cantinasoave.it e-mail: [email protected] Director: Enol. Bruno Trentini

Technical Infomation:Production area: The vineyards are located on the hills of Soave and Monteforte d’AlponeSoils profile: Calcareous soil of volcanic originAnnual production in Hl.: 500Availability in bottles: 60,000Average vineyard altitude: 250mVine density per hectare: 3,300 Training System: Pergola VeronesePercentage of grape varieties: 100% GarganegaVinification: White vinification in reduction ambient at low temperatureAgeing: 5/6 monthsBottle ageing: 1 monthAlcohol by Volume: 12.5% / Total acidity: 6‰ / Residual sugar: 3g/lImporter in France: None Sensory Profile:Presentation: Light straw yellow.Nose: Floral flavour with delicate hints of white fruits, especially apple.Palate: The flavour is armonic, savoury, elegant and pleasant; it combines acid freshness with bitter almond after taste typical of the Garganega grapes.



wINE AND TERROIR: A uNIquE DuOVOLCANIC VINEYARDS: BETwEEN LEGEND AND REALITY

DOC SOAVE ClASSICO “ROCCA SVEVA” 2012


Notes:

Company Profile:Company: GUERRIERI RIZZARDI AZIENDA AGRICOlA Address: Strada Campazzi, 2 - 37011 Bardolino - VeronaPhone: +39 045 7210028 Fax: +39 045 6212254 Web Site: www.guerrieri-rizzardi.it e-mail: [email protected] Director: Rizzardi Family

Technical Infomation:Production area: Soave ClassicoSoils profile: Brown land rich in volcanic rocks Annual production in Hl.: 70Availability in bottles: 15,000Average vineyard altitude: 60mVine density per hectare: 2,500 / 4,000Training System: Simple guyot and pergolaPercentage of grape varieties: 70% Garganega, 30% ChardonnayVinification: In vetrified cement Ageing: Several months in stainless steel Bottle ageing: 2/6 monthsAlcohol by Volume: 13.5% / Total acidity: 4.63‰ / Residual sugar: 4g/lImporter in France: Maison Fossati - 4 Place Jules Ferry - 51100 Reims - Tel. +33 3 26477360 Sarl Chez Meme - 28 Bd de la Grandiere - 17202 Royan Cedex Tel +33 5 46220020

Sensory Profile:Presentation: Intense straw yellow , clearNose: Intense fruit and floral notes, light notes of citrus fruits, sagePalate: Fresh and intense, fruity, very well balanced, medium bodied Ex Cellar price: 5.43e



DOP SOAVE ClASSICO ‘‘COSTEGGIOlA’’ 2012

30


Notes:

Company Profile:Company: CANTINA DI GAMBEllARA SAC Address: Via Mazzini, 2 - 36053 Gambellara (VI) Phone: +39 0444 444012 Fax: +39 0444 444747 Web Site: www.cantinagambellara.it e-mail: [email protected] Director: Giovanni Carletti

Technical Infomation:Production area: GambellaraSoils profile: Mainly volcanic soilAnnual production in Hl.: 250Availability in bottles: 30,000Average vineyard altitude: 150 / 350mVine density per hectare: 3,000Training System: PergolaPercentage of grape varieties: Garganega 100% Vinification: In stainless steel tanksAgeing: Stainless steel tanks for 5 monthsBottle ageing: 3 monthsAlcohol by Volume: 12.5%Total acidity: 4‰Residual sugar: 0.4g/lImporter in France: None Sensory Profile:Presentation: Straw yellow, very brilliantNose: Fresh fruity and floral perfumes, with mineral hintsPalate: Very interesting acidity, rich in mineral salts, smooth with a full body




DOC GAMBEllARA ClASSICO “PRIME BRUME” 2012

31


Notes:

32

Company Profile:Company: DE FAlCO VINI Address: Via Figliola - 80040 S. Sebastiano al Vesuvio (NA) Phone: +39 081 7713755Fax: +39 081 5745510 Web Site: www.defalco.it e-mail: [email protected] Director: Gabriele de Falco

Technical Infomation:Production area: VesuvioSoils profile: VolcanicAnnual production in Hl.: 1,500Availability in bottles: 40,000Average vineyard altitude: 400mVine density per hectare: Training System: GuyotPercentage of grape varieties: 100% Coda di VolpeVinification: Cold fermentationAgeing: 5 monthsBottle ageing: 2 monthsAlcohol by Volume: 12.5% / Total acidity: 6.10‰ / Residual sugar: 2.14g/lImporter in France: None

Sensory Profile:Presentation: Golden yellow colourNose: Well defined aroma with a characteristic fragrance of almonds Palate: Dry and well balanced with no roughness

Ex Cellar price: 4.20 e



DOC lACRyMA ChRISTI DEl VESUVIO BIANCO 2012


Notes:

33

Company Profile:Company: SASSOTONDO Address: C.S. Pian di Conati, 52 - 58010 Sovana (GR)Phone: +39 348 9029125 Fax: +39 0564 617714Web Site: www.sassotondo.ite-mail: [email protected] Director: Carla Benini / Edoardo Ventimiglia

Technical Infomation:Production area: Pitigliano and Sovana in Maremma ToscanaSoils profile: On sub-acid and volcanic tufaceous semi-mixed ground Annual production in Hl.: 30Availability in bottles: 3,900Average vineyard altitude: 300mVine density per hectare: 4,000Training System: GuyotPercentage of grape varieties: 60% Trebbiano, 20% Greco, 20% SauvignonVinification: In steel vat the fermentation takes place, without addition of yeasts Ageing: 2 months in steel Bottle ageing: 2/6 monthsAlcohol by Volume: 14%Total acidity: 5‰Residual sugar: 2g/lImporter in France: None Sensory Profile:Presentation: Intense, straw yellow colourNose: A fresh menthol, white fruit and flower fragrance, salty mineral notes emerging after areationPalate: It is dry, mineral and full-bodied and has a long persistence



wINE AND TERROIR: A uNIquE DuOVOLCANIC VINEYARDS: BETwEEN LEGEND AND REALITYDOC BIANCO DI PITIGlIANO SUPERIORE “ISOlINA“ 2012


Notes:

Company Profile:Company: CANTINA COllI EUGANEI SCA Address: Via G. Marconi, 314 - 35030 Vo’ Euganeo (PD) Phone: +39 049 9944102 Fax: +39 049 9940497 Web Site: www.cantinacollieuganei.it e-mail: [email protected] Director: Alessio Equisetto

Technical Infomation:Production area: Colli EuganeiSoils profile: VolcanicAnnual production in Hl.: 50,000Availability in bottles: 1,600,000Average vineyard altitude: 300mVine density per hectare: 3,000 / 4,500Training System: Guyot, Doppio CapovoltoPercentage of grape varieties: 100% Moscato GialloVinification: WhiteAgeing: NoBottle ageing: 2 monthsAlcohol by Volume: 13%Total acidity: 6‰Residual sugar: 7g/lImporter in France: None Sensory Profile:Presentation: Straw yellow with light golden huesNose: Typical and intense Palate: Dry and persistent



wINE AND TERROIR: A uNIquE DuOVOLCANIC VINEYARDS: BETwEEN LEGEND AND REALITYDOCG COllI EUGANEI “FIOR D’ARANCIO” SECCO 2012

34

DÉCOUVREZ LES VINS D’ITALIE SUR

www.terroirsditalie.com

Programme des dégustations / Tasting program

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Des vignes sauvages aux vins de la côte tyrrhénienne From wild vines to the wines of the Tirrhenian coast

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Les vins de la Grande Venise / The wines from Great Venice

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Les joyaux du Parc Naturel Adamello-Brenta Natural Park Adamello-Brenta: its jewels

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO L’excellence œnologique de la région des Marches The œnologic excellence of Marches

16.00 - 17.00 Le caractère des vins de la Vénétie Wines of Veneto character

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Les vins de l’Empire romain des frontières du Latium à la Campanie The wines from the Empire between the borders of Latium and Campania

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Les chemins de Dionysos : les routes anciennes du vin Dionysus’ paths: the old roads of wine

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Cinque Terre : le parc où la vigne devient héroïque Cinque Terre: the park where vine becomes heroic

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO Le côté pétillant du Piémont / The lively side of Piedmont

09.30 - 10.30 VITIS VINIFERA ET ARCHEOLOGIE / VITIS VINIFERA AND ARCHEOLOGY Des premières colonies grecques sous l’Etna aux vins de Marsala

From the first Greek settlements under mount Etna to the wines of Marsala

11.30 - 12.30 LE VIN DANS L’HISTOIRE / WINE IN HISTORY Entre l’eau et le feu - Un vin pour l’éternité : l’Amarone Between water and fire - A wine for eternity: Amarone

14.00 - 15.00 LE VIN DES PARCS NATURELS / THE WINE OF NATURAL PARKS Le Parc de l’Etna : patrimoine unique pour des vins uniques Park of Etna: a unique heritage for unique wines

16.00 - 17.00 VIN ET TERRITOIRE : UN BINÔME UNIQUE / WINE AND TERROIR: A UNIQUE DUO Cépages volcaniques : entre mythe et réalité / Volcanic vines: between legend and reality

DIMANCHE 16 JUIN / Sunday June 16th

MERCREDI 19 JUIN / Wednesday June 19th

LUNDI 17 JUIN / Monday June 17th

MARDI 18 JUIN / Tuesday June 18th



ICE – Agence pour la promotion et l’internationalisation des entreprises italiennes



Agenzia per la promozione all’estero e l’internazionalizzazione delle imprese italiane

Via Listz, 21 - 00144 Roma (EUR)Tél. : +39 06 59921 - Fax : +39 06 89280365


Agence pour la promotion et l’internationalisation des entreprises italiennes



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