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Chianti DOCG APPELLATION DOCG AREA Chianti, Tuscany GRAPES 100% Sangiovese VINIFICATION AND MATURATION The stems are separated from the grapes, which are softly ALCOHOL LEVEL pressed in cylinders under pressure gently breaking their skins and 12.5% releasing the juice. The juice is left to macerate on the skins for about a week in temperature controlled stainless steel vinifiers at SERVING TEMP. a temperature of about 82-36°F. After the alcoholic fermentation 50° - 54°F is over, the wine also undergoes malolactic fermentation, a process that lowers total acidity and makes wines seem rounder BOTTLE SIZE and fuller in flavor. 750 ml COLOR Bright ruby-red color of an attractive intensity. In its youth, it is richly marked by violet reflections that tend to become garnet with age. BOUQUET Characteristically intense, fine, elegant, and distinguished with a scent of violets and tenuous perfumes of wild berries. PALATE Dry, full, properly balanced and extremely enticing with lingering acidity and flavors of cherry and spice. FOOD COMBINATIONS When it is young, the wine pairs well with the hearty flavors of country cooking and it can be consumed throughout such meals. After the third year, it becomes the ideal companion of every type of roasted, grilled red meats and aged cheeses. 3 L 1.5 L 750 ml 375 ml PRODUCER LABELS BY ZONIN Produced and estate-bottled by: ZONIN CLASSIC ZONIN ZONIN ZONIN Zonin COLLECTION JEWELS SPARKLING PROSECCO via Borgolecco 9, Gambellara (Vicenza), Italy Chianti DOCG Ripasso Valpolicella Rosé Prosecco www.zonin.it Superiore DOC Valpolicella Baccorosa DOC /zonin Classico DOC Amarone della Asti Pinot Grigio DOC Valpolicella DOC Pinot Grigio Blush Berengario IGT IMPORTED BY ZONIN USA, INC - 3363 163rd Street, Suite 606, North Miami Beach, FL 33160 Soave Classico DOC PHONE 305 456 7196 FAX 786 364 0289 WWW.ZONINUSA.COM.

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Seasonal Differences in Climate in the Chianti Region of Tuscany and the Relationship to Vintage Wine Quality
Int J Biometeorol (2015) 59:1799–1811 DOI 10.1007/s00484-015-0988-8 ORIGINAL PAPER Seasonal differences in climate in the Chianti region of Tuscany and the relationship to vintage wine quality Michael James Salinger1 & Marina Baldi1 & Daniele Grifoni2 & Greg Jones3 & Giorgio Bartolini2 & Stefano Cecchi 4 & Gianni Messeri2 & Anna Dalla Marta4 & Simone Orlandini4 & Giovanni A. Dalu1 & Gianpiero Maracchi5 Received: 19 October 2014 /Revised: 10 March 2015 /Accepted: 18 March 2015 /Published online: 3 May 2015 # ISB 2015 Abstract Climatic factors and weather type frequencies af- giving warm dry growing season conditions. Poor vintages fecting Tuscany are examined to discriminate between vin- all relate to higher frequencies of either weather type 3, which, tages ranked into the upper- and lower-quartile years as a by producing perturbation crossing CME, favours cooler and consensus from six rating sources of Chianti wine during the wetter conditions, and/or weather type 7 which favours cold period 1980 to 2011. These rankings represent a considerable dry continental air masses from the east and north east over improvement on any individual publisher ranking, displaying CME. This approach shows there are important weather type an overall good consensus for the best and worst vintage frequency differences between good- and poor-quality vin- years. Climate variables are calculated and weather type fre- tages. Trend analysis shows that changes in weather type fre- quencies are matched between the eight highest and the eight quencies are more important than any due to global warming. lowest ranked vintages in the main phenological phases of Sangiovese grapevine. Results show that higher heat units; Keywords Climate .
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Soave Classico
Soave Classico DOC APPELLATION DOC TOP WINE AWARDS AREA Soave, Veneto Vinous - 90 Points - Vintage 2016 GRAPES Garganega and Trebbiano of Soave ALCOHOL LEVEL VINIFICATION AND MATURATION 12.5% The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins SERVING TEMP. and releasing the juice. As it happens with all white wines, 48°F the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is BOTTLE SIZE conducted in stainless steel vats at controlled cool temperatures 750 ml of about 64° F. in order to retain fresh flavors and the primary aromas from the grapes. COLOR Straw-yellow appealing, brilliant reflections. BOUQUET It is a wine of great elegance, offering aromas of good intensity. It offers scents of white flowers combined with those of slightly green apples. PALATE The flavor is no less satisfying, superbly balanced and persistent. The aftertaste is delicate. FOOD COMBINATIONS It is ideal as an aperitif or when matched with hors d’oeuvres and seafood. 3 L 1.5 L 750 ml 375 ml PRODUCER Produced and estate-bottled by: LABELS BY ZONIN Zonin ZONIN ZONIN ZONIN ZONIN via Borgolecco 9, Gambellara I CLASSICI JEWELS SPARKLING PROSECCO (Vicenza), Italy www.zonin.it Chianti DOCG Ripasso Valpolicella Rosé Prosecco /zonin Valpolicella Superiore DOC Baccorosa DOC Classico DOC Amarone della Asti Valpolicella DOC Pinot Grigio DOC Berengario IGT IMPORTED BY ZONIN USA, INC - 3363 163rd Street, Suite 606, North Miami Beach, FL 33160 Soave Classico DOC PHONE 305 456 7196 FAX 786 364 0289 WWW.ZONINUSA.COM.
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Pilot Scale Fermentations of Sangiovese: an Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts
fermentation Article Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts Cristina Romani 1, Livio Lencioni 1 , Alessandra Biondi Bartolini 2, Maurizio Ciani 3 , Ilaria Mannazzu 4,* and Paola Domizio 1,* 1 Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; [email protected] (C.R.); livio.lencioni@unifi.it (L.L.) 2 R&D Wine and Sensory Consultant, 51017 Pescia, Italy; [email protected] 3 Department of Life and Environmental Sciences, Polytechnic University of Marche, 60121 Ancona, Italy; m.ciani@staff.univpm.it 4 Department of Agriculture, University of Sassari, 07100 Sassari, Italy * Correspondence: [email protected] (I.M.); paola.domizio@unifi.it (P.D.) Received: 30 May 2020; Accepted: 22 June 2020; Published: 30 June 2020 Abstract: The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times.
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Toscana-Wine-List.Pdf
SOMMELIERS’ SELECTION WHITE WINES 2016/2017 | Poesie Soave Classico DOC, Veneto, Italy 2013 | Santa Margherita Pinot Grigio Valdadige DOC, Trentino, Italy 2014 | Azienda Agricola Di Meo Greco di Tufo DOCG, Campania, Italy 2013 | La Scolca ‘Etichetta Nera’ Gavi dei Gavi DOCG, Piedmont, Italy RED WINES 2016 | Marchesi Antinori Villa Antinori Riserva, Chianti Classico DOCG, Tuscany, Italy 2006/2010 | Castello Banfi Rosso Di Montalcino DOC, Tuscany, Italy 2016 | Nada Giuseppe Casot, Barbaresco DOCG, Piedmont, Italy 2016 | Serafini & Vidotto Amarone Della Valpolicella Classico DOCG, Veneto, Italy 2016 | Il Palazzone Brunello di Montalcino DOCG, Tuscany, Italy 2014/2015 | Damilano Cannubi Barolo DOCG, Piedmont, Italy 2011 | Gaja Ca’Marcanda Promis IGT “Super Tuscan”, Tuscany, Italy 2010 | Masi Costasera Amarone della Valpolicella Classico DOCG, Veneto, Italy 2009 | Luce Della Vite IGT, Tuscany, Italy 2011 | Antinori Tignanello, Tuscany, Italy 2009 | Tenuta San Guido Sassicaia DOC “Super Tuscan”, Bolgheri, Tuscany, Italy 2009 | Antinori Solaia IGT “Super Tuscan”, Tuscany, Italy WINES BY THE GLASS CHAMPAGNE & SPARKLING WINES Val d’Oca Prosecco, Veneto, Italy Germaine Reserve Brut, Reims, France Louis Perdrier Brut Excellence Sparkling Wine, France WHITE WINES Casa Vides Sauvignon Blanc, Antawara, Chile Pedroncelli East Side Vineyard Sauvignon Blanc, Dry Creek Valley, Sonoma, California Raymond Vineyard & Cellar R Collection Chardonnay, Monterey, California Corte Giara Allegrini Pinot Grigio delle Venezie IGT, Veneto, Italy Villa Maria Sauvignon
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A Leader in Wine
ITALY: A Leader in Wine Interview by Kristen Wolfe Bieler ■ Portraits by Andrew Kist The Italian Trade Commission has been promoting their Naturalemente Italiano program for five years now, with great success. We sat down with Trade Commissioner Executive Director for the USA, Aniello Musella, to discuss what the Commission has planned for the present and future of Italian wines in the United States. The Beverage Network: How has the American Musella: Yes. Throughout much of the 1960s and 1970s, opinion of Italian wine changed over the last Italy exported large quantities of inexpensive Lambrusco decade? wines. When looking specifically at still table wines today, Italy remains the leading U.S. supplier, both in Musella: The American consumer’s opinion of Italian terms of value as well as quantity. While we now want to wine has changed as a result of the transformation that focus on higher quality wines, we still want to be a has taken place in the Italian wine industry since the source of value in the American market. 1960s. After the completion of the DOC appellation system, new regulations and new technology (both in TBN: What do you wish Americans understood vinification and vineyard management) made us more about Italian wines that they currently do not? competitive, not only as suppliers of great volumes of wine but also as producers of quality wines. The last Musella: I wish that Americans could better understand twenty years have seen a revolution in winemaking our appellation system. It is broad and complex, so this that has spanned the Italian Peninsula.
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Italian Red Wines Tuscany Wines
ITALIAN RED WINES TUSCANY WINES Chianti DOCG Bottle 101 Antinori, “Marchese Antinori”, Chianti Classico Riserva, 2017 91. 102 Antinori, Peppoli, Chianti Classico, 2018 69. 228 Castello Trebbio, Chianti Superiore, Tuscany, 2018 40. 103 Fonterutoli, Chianti Classico, 2017 70. 104 Frescobaldi Castiglioni, Chianti, 2019 49. 105 Lamole di Lamole, Gran Selezione, 2018 75. 106 Nozzole, Chianti Classico Riserva, 2017 52. 107 Nozzole, “La Forra”, Chianti Classico Riserva, 2013 117. 108 Querciabella, Chianti Classico, 2016 62. 229 Querceto Chianti Classico Riserva, Tuscany, 2016 64. 109 Querceto, “Il Picchio”, Chianti Classico Riserva, 2015 125. 110 Rocca delle Macie, Chianti Classico, 2018 43. 111 Ruffino, Riserva Ducale Gold, Chianti Classico Riserva, 2016 84. 112 Ruffino, Santedame, Chianti Classico, 2018 60. 113 Tenuta Di Arceno, Chianti Classico, 2018 44. 114 Tiziano, Chianti, Gold Label, 2015 41. Brunello di Montalcino DOCG 115 Altesino, Brunello di Montalcino, 2016 132. 116 Antinori, Pian delle Vigne, Brunello di Montalcino, 2015 146. 117 Argiano, Brunello di Montalcino, 2016 130. 118 Banfi, Brunello di Montalcino, 2015 145. 119 Castiglion, Del Bosco, Brunello di Montalcino, 2015 117. 120 Col D’Orcia, Brunello Di Montalcino, 2013 135. 121 Fuligni, Brunello di Montalcino, 2016 155. 122 Gaja, St. Restituta “Rennina”, Brunello di Montalcino, 2013 335. 123 Gaja, St. Restituta, “Sugarille”, Brunello di Montalcino, 2013 345. 124 Il Poggione, Brunello di Montalcino, 2016 165. 125 Il Poggiolo, Brunello di Montalcino Riserva, 2011 190. 126 Ruffino, Greppone Mazzi, Brunello di Montalcino, 2012 165. 127 Tenuta Caparzo,“La Casa”, Brunello di Montalcino,Tuscany, 2013 202. 128 Tenuta, “La Fuga”, Brunello di Montalcino, Tuscany, 2015 143. Rosso di Montalcino DOCG 231 Col D’Orcia, Rosso Di Montalcino, Tuscany, 2019 64.
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Cappone Chianti Classico
CAPPONE Chianti Classico Chianti Classico DOCG, Tuscany, Italy GRAPE VARIETIES 100% Sangiovese Produced with certified organically grown grapes. VINIFICATION Organic Farming. Grapes are hand harvested from the younger vines on the estate. Fermentation in stainless steel tanks lasts eight days, followed by a maceration period lasting 12-18 days. Aged in cement vats for a period of 15 months and an additional three months in the bottle prior to release. ESTATE Cappone is produced by Villa Calcinaia, situated in the center of Chianti Classico near the town of Greve-in-Chianti. This historic estate has been home to the Counts Capponi since 1524, and is maintained by Sebastiano Capponi. Calcinaia is the heart of the Capponi family and each generation gives new life to the fields, woods, vineyards and cellars. These wines express the family’s love for their land; with every vintage they share the hopes, worries, pride and care that come with making honest wines. Organic farming is the standard at Villa Calcinaia where 75 acres of vineyard are planted. The Villa Calcinaia philosophy has always been: “Love for the land, respect for tradition, and the rightful pride in bearing the name of Capponi.” TASTING NOTE Red cherry, cranberry and mineral aromas. Smooth, medium- bodied and dry with vibrant red fruit flavors, soft tannins and bright acidity. FOOD PAIRING Enjoy with grilled meats, poultry, cured meats and aged cheeses. Excellent with Pizza Margherita. 2017 89 WINE ENTHUSIAST SCOPERTA IMPORTING I THE MARCHETTI COMPANY 216 I 321 I 4162 2/3/2021 WWW.SCOPERTAIMPORTS.COM.
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La Boncia Chianti DOCG M
Bindi Sergardi dal 1349 » La Boncia Chianti D.O.C.G..pdf Saved to Dropbox • Feb 21, 2018 at 11F22 AM Italiano Home + Family + Estates & Territory + Products Wine Tour + Communication + Contacts La Boncia Chianti D.O.C.G. TENUTA I COLLI Tags: best chianti, CHIANTI, chianti docg, chianti wine, italian chianti, italian wine, quality wine, red italian wine, red wines list, ROSSO, sangiovese, sangiovese wine, TENUTA I COLLI, tuscan wine, tuscany wine, vino chianti The farm house La Boncia produced quality wine under the Etruscans, produces it today and will still produce it tomorrow. Denomination: Chianti DOCG Grape varietal: Sangiovese 100% Soil: silt 50%, clay 35%, sand 15% Vinifcation and aging: After destemming the grapes underwent maceration for approximately 10 days in stainless steel tanks. During this phase, the wine completed alcoholic fermentation at a temperature not exceeding 25°C. The wine was then racked, and subsequently fnished malolactic fermentation by the end of winter.The wine was aged in steel, which allowed it to be bottled in spring Tasting notes: Ruby red in color the wine has a full and intense fragrance with hints of red fruit which bring to mind cherries and raspberries. On the palate the wine is smooth and well-balanced. The fnish is characterized by gentle tannins and the persistent favor of the grapes which make is so delicious and easy to drink. It is meant to be drunk young in order to appreciate its freshness and its bouquet. Serving suggestions: An excellent accompaniment for pasta, both white and red meat, and cheese. Serving temperature: 18° C Store at a constant temperature of circa 17C° away from light.
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Chianti Docg 2013
tiamo chianti docg 2013 made from organic grapes Tuscany, Italy grape varieties vineyards viniﬁcation The earliest documentation of a “Chianti Vinification Techniques: Soft pressing, 90% Sangiovese th Etymologists believe this red grape’s name wine” dates back to the 13 century when maceration in stainless steel vat for 8-10 is derived from sanguis Jovis meaning “the viticulture was known to flourish in the days, fermentation in stainless steel vats blood of Jove (Jupiter)” and its beginnings “Chianti Mountains” around Florence. with controlled temperature, malolactic are thought to predate Roman times. Today, the Chianti region covers a vast fermentation. Ageing Technique: Ageing Sangiovese is one of the top two red area of Tuscany and includes within its and stabilization in stainless steel tanks. grapes (the other being Nebbiolo) in Italy, boundaries several overlapping Denomi- where it’s extensively planted. Sangiovese nazione di Origine Controllata (DOC) and wines vary immensely depending on where Denominazione di Origine Controllata e tasting notes Color the grapes are grown, how they’re grown Garantita (DOCG) regions. ruby red and from which of the many subvarieties th they’re made. In Chianti, wines must be In the late 20 century, the region Aroma made with a minimum 80% Sangiovese. experienced a rennaisance with producers intense, elegant and fruity, with using selective Sangiovese clones, new lovely aromas of violets 10% Cabernet Sauvignon viticultural practices and more ‘modern’ Palate Introduced in the late 20th century, cellar techniques. Cabernet Sauvignon has been used in the full, warm with perfectly region to add more weight and structure balanced tannins to the Sangiovese-based wines.
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An In-Depth Guide to Piedmont & Tuscany Italian Quality System: History
An In-Depth Guide to Piedmont & Tuscany • History of the regions • Geology, climate, terroir • Appellations, classifications and aging requirements • Tasting! • Vintages Italian Quality System: • Denominazione di Origine Controllata à Denominazione di Origine Protetta • Modeled after French AOC system • DOCG: “guaranteed” • Indicazione Geografica Tipica à Indicazione Geografica Protetta • Vino da Tavola • Expansion, credibility and the current perspective on the system History PIEDMONT • 1700s-1800s: Piedmont part of House of Savoy (French); wine culture thrives • Early 1800s: Giulietta Falletti and French enologist make first dry, Bordeaux- style wine from Nebbiolo • 1861: Italy “unified” All class outlines are copyright of Corkbuzz Wine Studio. Materials may be used for personal and non-commercial use only. Please do not reproduce or redistribute for any commercial purposes without express written consent. • 1934: Official zone of Barolo defined • 1960s: Move toward estate-bottling and delineation of crus in Barolo; Barbaresco builds acclaim • 1963: DOC system introduced • 1980: Barolo gains DOCG status • 1980s: Modern techniques evolve style of Piemontese reds • 1992: Goria’s Law and new IGTs throughout Italy TUSCANY • Middle Ages: Viticulture flourishes in Tuscany as Florence builds power • Late 1300s: First mentions of Brunello di Montalcino and Chianti (as a white!) • 1716: 1st wine legislation identifying Chianti production zone • 1840s: Brunello clone isolated by Clemente Santi • 1950s: Demise of nobility-owned vineyard system;
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Commission Implementing Decision of 14 March 2018 on the Publication
16.3.2018 EN Official Journal of the European Union C 100/7 COMMISSION IMPLEMENTING DECISION of 14 March 2018 on the publication in the Official Journal of the European Union of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (Chianti Classico (PDO)) (2018/C 100/09) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 97(3) thereof, Whereas: (1) Italy has sent an application for amendment of the specification for the name ‘Chianti Classico’ in accordance with Article 105 of Regulation (EU) No 1308/2013. (2) The Commission has examined the application and concluded that the conditions laid down in Articles 93 to 96, Article 97(1), and Articles 100, 101 and 102 of Regulation (EU) No 1308/2013 have been met. (3) In order to allow for the presentation of statements of opposition in accordance with Article 98 of Regulation (EU) No 1308/2013, the application for amendment of the specification for the name ‘Chianti Classico’ should be published in the Official Journal of the European Union, HAS DECIDED AS FOLLOWS: Sole Article The application for amendment of the specification for the name ‘Chianti Classico’ (PDO), in accordance with Article 105 of Regulation (EU) No 1308/2013, is contained in the Annex to this Decision.
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2016 Villa Antinori Chianti Classico Riserva
www.antinori.it CHIANTI CLASSICO DOCG RISERVA 2016 Villa Antinori Chianti Classico Riserva VINTAGE NOTES • Autumn and winter had mild temperatures and little rainfall. The spring began with fine weather, which led to an early bud break of ten days. • May and June saw frequent rainstorms and cool temperatures, factors which did not influence in any significant way the phases of flowering and bud set. • The summer was warm and dry without peak temperatures through the end of August, excellent conditions for vegetative growth and grape production. • The harvest period was normal, with occasional rain and periods of sunshine. The harvest began during the last ten days of September and finished around October 10th. VINEYARD NOTES • The first vintage of Villa Rosso Chianti Classico Riserva was made in 1928. • With the 2010 vintage, Marchesi Antinori added Villa Antinori Chianti Classico Riserva to the Villa Antinori Toscana IGT Rosso and Bianco. • The wine is fermented and aged at the new Antinori nel Chianti Classico Cellars in Bargino, in the Chianti Classico area. WINEMAKING NOTES • After the grapes were destemmed and given a light pressing, the skins went into temperature-controlled stainless steel tanks for a week. • Fermentation began rapidly, and the period of skin contact lasted approximately 15 days with frequent pump-overs to extract soft, ripe tannins. • The wine was aged in French and Hungarian oak barrels, where it completed malolactic fermentation. TASTING NOTES An intense ruby red in color, this red wine opens with aromas of red fruit and notes of balsamic ALCOHOL: 13.5% and spice. The palate is enveloping with soft tannins and velvety in texture.
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