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Wine List “The passion for wine is complex. Many symptoms are part of it. The pleasure of knowing and sharing it is one. Without forgetting the interest in traveling for wine, that is, discover-ing the wine-growing regions, by definition the most beautiful, meeting winemakers, cooks and other friends of wine”. (Philippe Margot) SPARKLING WINES ITALY VENETO Prosecco Valdobbiadene “Labano” DOCG Ciodet 18 FRIULI VENEZIA GIULIA Brut Ribolla Gialla Bortoluzzi 20 CAMPANIA Spumante Falanghina Extradry Tenuta Le Vignole 22 LOMBARDIA Franciacorta Brut Le Marchesine Le Marchesine 34 FRANCE CHAMPAGNE Champagne Brut Première Louis Roederer 80 SPARKLING ROSÉ WINES ITALY FRIULI VENEZIA GIULIA Rosa di Gemina - Brut Rosé delle Venezie Bortoluzzi 20 FRANCE CHAMPAGNE Ruinart - Rosé Ruinart 90 ROSÉ WINES ITALY PUGLIA Zinzula Rosato Negroamaro Masseria Altamura 22 ARGENTINA MENDOZA Trumpeter Reserva Malbec Rosé Rutini 24 DESSERT WINES ITALY SICILIA Terre Siciliane Zibibbo IGP Ambrosìa Tenute Mokarta 36 ARGENTINA MENDOZA Malamado - Malbec Dulce Malamado 36 WHITE WINES ITALY LOMBARDIA Lugana San Martino Tommasi 20 PIEMONTE Blangé Arneis DOC Ceretto 32 VENETO Incrocio Manzoni Bianco Vigna 61 22 FRIULI VENEZIA GIULIA Traminer delle Venezie Bortoluzzi 18 MARCHE Verdicchio dei castelli di Jesi Vallerosa - Bonci 20 CAMPANIA Falanghina Vinicola del Sannio 16 PUGLIA Danze della Contessa - Salento Chardonnay Bonsegna 26 Edda Bianco Salento IGP Feudi San Marzano 28 SICILIA Sauvignon Blanc Talìa - Sicilia Tenute Mokarta 24 FRANCE BORGOGNA Chardonnay Rully Blanc La Crée Domaine Belleville 48 ARGENTINA MENDOZA Mendoza Chardonnay Potrero Vinos de Potrero 34 URUGUAY COSTA ATLÀNTICA Albariño Reserva Bodega Garzón 32 CHILE CASABLANCA VALLEY Sauvignon Blanc Reserva Casablanca Dos Almas 22 RED WINES ITALY LOMBARDIA Marena - Sassella Valtellina Superiore Mamete Prevostini 28 PIEMONTE Barbera d’Alba Forte Masso 26 Dolcetto d’Alba DOC “Tumalin” Traversa 34 Nebbiolo Langhe “Ciabot” Traversa 36 Barbaresco DOCG Starder Traversa 60 FRIULI VENEZIA GIULIA Schioppettino Turian Collavini 36 Gradis - Merlot e Cabernet Sauvigon Bortoluzzi 18 VENETO Valpolicella Daniela Piccoli 22 Amarone della Valpolicella Classico DOCG Manara 66 TOSCANA Chianti Classico Castello di Albola 24 Il Bruciato Bolgheri DOC Marchesi Antinori 32 Brunello di Montalcino DOCG Tenuta Oliveto 76 CAMPANIA Beneventano Aglianico IGP Tenuta Le Vignole 16 Taurasi DOCG “I Ricordi” Vigna VIllae 60 PUGLIA Naca Primitivo di Manduria Bio San Marzano 20 Danze della Contessa - Nardò Rosso DOC Barricato Bonsegna 26 SICILIA Syrah DOC Tenute Mokarta 20 Terre Siciliane Perricone IGP Talìa Bio Tenute Mokarta 24 FRANCE BORGOGNA Mercurey Rouge - Le Perrières Pinot Noir Domaine Belleville 52 ARGENTINA MENDOZA Tinto Negro Malbec Luján de Cuyo 18 Cabernet Sauvignon Catena Zapata 30 El Enemigo Malbec Enemigo Wines 38 URUGUAY MONTEVIDEO Casa De Varzi Tannat Merlot Bodegas Carrau 18 CANELONES Tannat Premium Varietal Canelones Marichal 24 CHILE CASABLANCA VALLEY Pinot Noir Gran Reserva Casablanca Dos Almas 24.

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The Wine Proteins: Origin, Characteristics and Functionality Andrea Curioni
The wine proteins: origin, characteristics and functionality Andrea Curioni Dipartimento di Biotecnologie Agrarie Centro interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE) Università di Padova 1 The CIRVE campus in Conegliano 2 Protein Structure / Functionality Aminoacid sequence Protein Protein structure • Size • Charge • Hydrophobicity Proprieties Functionality Environment Detectable • pH • Solvent effects • Ionic strength • Temperature • Etc. 3 Proteins in wine Implications in wine –Hazing of white wines (negative) –“Mouthfeel” and aroma –Foam volume and stability The wine proteins Tarragona 2011 4 Protein Haze in wine Serious quality defect Prevention: Protein removal by bentonite treatments Bottled wine Flocculation Coagulation Precipitation Bentonite Other methods? several drawbacks: • Loss of aroma Knowledge is • Cost needed • Waste • ….. The wine proteins Tarragona 2011 5 Wine Proteins: Origin Where do the wine proteins came from? The wine proteins Tarragona 2011 6 Wine Proteins: Origin • The wine proteins derive from Grape (mainly): involved in wine hazing Microorganisms The wine proteins Tarragona 2011 7 Grape Proteins • Accumulate after veraison – with sugars • Low quantity – ≈ hundreds mg/Kg • heterogeneous - > 300 components • Few main components Pocock et al. (2000) JAFC 48, 1637 The wine proteins Tarragona 2011 8 The Grape Proteins similar in all the varieties Sarry et al., 2004 Proteomics, 4, 201 pH The wine proteins Tarragona 2011 9 Grape Proteins: Identification by MS PR-proteins Sarry et al., 2004 Proteomics, 4, 201 10 The wine proteins Tarragona 2011 Grape Proteins: the main components Pathogenesis related (PR)-Proteins – THAUMATIN-LIKE PROTEINS (TLP, PR 5) • ≈ 24 kDa – CHITINASES (PR 3) • ≈ 30 kDa – Osmotins – Beta-(1,3)-glucanases The wine proteins Tarragona 201111 Thaumatin-like Proteins (TLP) • Antifungal activity • Expressed mainly in the berry • Several types – main: VvTL1 (constitutive) – minor : VvTL2 (less present in healthy grapes), .
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Longevi, Corposi, Capaci La Strada È Questa
I GRANDI BIANCHI DA INVECCHIAMENTO Longevi, corposi, capaci La strada è questa Tutto cominciò in Frinii Venezia Giulia grazie alla spinta emotiva di alcuni produtto- ri interessati al recupero di qualità > La prima svolta tecnica fu l'uso dei fermentini di acciaio inox > Negli anni Sessanta il bianco spopolava, magli italiani chiedevano vini giovani e un po' vivaci > II Vintage Tunina di Jermannfu il primo ad andare contro- corrente > Oggi questo mercato conta oltre 600 etichette e nessun altro Paese al mondo o può vantare una varietà così ampia come la nostra CESARE PILLON Fu mezzo secolo fa, in Friuli, che per il vino bianco italiano scoccò la scintilla della rivolu- zione: una rivoluzione che l'avrebbe avviato sulla strada dell'eccellenza. Quella svolta era solo un primo passo, ma fece scalpore: mise fuori gioco i bianchi carichi di colore, alti di gradazione, piatti e senza fascino, e li sostituì con vini più moderni, color paglierino tenue, dai profumi fre- schi e fruttati, di facile digeribilità e dal gusto più vivace, pieno di verve. Che cos'era successo? Mario Schiopetto, uno dei padri del moderno vino friulano insieme a Livio e Marco Fellu- ga, rievocando anni dopo le motivazioni di quel rivolgimento, spiegò d'aver preso l'iniziativa spinto dal desiderio di recuperare la qualità dei vini del passato, trascinata verso il basso dal processo d'industrializzazione della regione: «I vigneti erano stati spopolati dal reclutamento di mano d'opera nelle fabbriche di sedie e di mobili sorte nell'Udinese», spiegò, «e i pochi vi- gnaioli rimasti, pilotati dalle industrie vinicole, chepagavano le uve secondo i gradi alcolici che ne avrebbero ricavato, coltivavano soltanto le varietà più remunerative, da cui si traevano vini ad alta gradazione, completamente deserti di qualità organolettiche».
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