AREA 1 hectare = 2.

471 acres = 10,000 square meters = 100 ares = 24 ouvrees 1 are = 100 square meters (100 ares = 1 hectare) 1 ouvrees = 4.285 ares = 0.417 hectares 1 journal = 8 ouvrees = 1/3 hectare (3 journeaux = 1 hectare) VOLUME 0.75 l ters = 1 stan!ar! "ottle 1.5 l ters = 1 ma#num = 2 "ottles 3.0 l ters = 1 !ou"le ma#num = 4 "ottles $ l ters = 12 "ottles = 1 case 1 queue = 2 tonneaux = 45% l ters = %08 "ottles 1 tonneaux = 1 & ece = 228 l ters = 304 "ottles ('tan!ar! (ur#un!) cas*) 1 +eu llette = 1/2 tonneaux = 114 l ters = 152 "ottles 1 quarteau = 1/4 tonneaux = 57 l ters = 7% "ottles 1 hectol ter = 100 l ters = 133.3 "ottles = 11.1 cases 130 * lo#rams o+ #ra&es &ro!uce a"out 1 hectol ter o+ , ne. -t a &lant !ens t) o+ 11,000 v nes &er hectare an! 8 "unches &er v ne ) el! s a&&rox matel) equ valent to 55 hl/ha. .h s s a"out %50 #rams o+ #ra&es or hal+ a l ter &er v ne.

There are four major categories of Italian wines:
• • • •

Vino Vino Vino Vino

Da Tavola a Indicazione Geografica (IGT) a Denominazione di Origine Controllata (DOC) a Denominazione di Origine Controllata e Garantita (DOCG)

Vino Da Tavola (VdT in the wine !oo"s) is the lowest class of wine a wine made !# the $roducer as he sees fit to ma"e it% There are few rules other than that the stuff not !e $oisonous% &ost is insi$id thin wea" and acidic the sort of wine that used to !e sold in jugs and is now sold in tetra$ac"s% 'owever there are also some s$ectacular Vini da Tavola wines made !# e(tremel# good $roducers who have decided to ma"e something that doesn)t *ualif# for a su$erior status !ecause of its com$osition or the wa# it is made% +ntinori)s Tignanello is a su$er! red wine that contains too much Ca!ernet to *ualif# as Chianti Classico for e(am$le% ,adia a Colti!uono)s -angioveto is named after a gra$e t#$e and therefore can)t !e called Chianti Classico though it)s a!out as Classico as one could ho$e to find (and ver# good too)% Though most of the stellar Vini da Tavola are Tuscan a num!er of .iemontese $roducers are !eginning to e($eriment with them too% 'owever whereas Tuscans !lend -angiovese with var#ing amounts of other gra$es (usuall# Ca!ernet or &erlot) or vinif# /rench

gra$es !# themselves (Collezione De &archi 0)1remo a -#rah or /ontodi)s .inot 2oir for e(am$le) .iemontese !lend 2e!!iolo and ,ar!era under the theor# that the 2e!!iolo will su$$l# the tannins while the !ar!era will su$$l# acidit# (Giorgio 3ivetti)s .in for e(am$le is wonderful)% -o with Vino da Tavola #ou either get $lon" or something s$ectacular% Vino a Indicazione Geografica is just that a wine $roduced in a s$ecific area% There)s nothing s$ecial a!out most of it though there are some nice e(ce$tions 44 Teruzzi 5 .uthod)s Terre di Tufo for e(am$le% Vino a Denominazione di Origine Controllata (DOC) is the Italian answer to the /rench +OC% DOC wines are $roduced in s$ecific well4 defined regions according to s$ecific rules designed to $reserve the traditional wine4ma"ing $ractices of the individual regions% Thus the rules for ma"ing ,arolo differ mar"edl# from those for ma"ing Chianti Classico% The winer# can state the vinea#rd that the gra$es came from !ut cannot name the wine after a gra$e t#$e (doing so would cause confusion !ecause there are some DOCs named after gra$e t#$es for e(am$le ,runello di &ontalcino) and cannot use a name such as 6-u$erior%6 -ince a wine has to meet certain standards to *ualif# as DOC the *ualit# of Italian wines as a whole has im$roved since the first DOCs were esta!lished in the 789:s though in some cases the rules drawn u$ !# the commissions had une($ected effects 44 -u$er Tuscans (VdT) arose from the re*uirement (since dro$$ed) that $roducers $ut white gra$es in their Chianti Classico% Vino a Denominazione di Origine Controllata e Garantita (DOCG)% -imilar to the DOC !ut more stringent% +llowa!le #ields are generall# lower and DOCG wines must $ass an evaluation of a tasting committee !efore the# can !e !ottled% The esta!lishment of DOCG wines has again resulted in an overall im$rovement in the *ualit# of Italian wines 44 it doesn)t ma"e sense for a $roducer whose vine#ards are in a DOCG area to $roduce wines that aren)t good enough to *ualif#% The onl# draw!ac" is that in some cases the areas are too large (all of Chianti a!out half of Tuscan# is DOCG for e(am$le des$ite fluctuations in *ualit# from $lace to $lace)% To hel$ clarif# matters 3o!erto -tucchi of ,adia a Colti!uono would li"e to see su!4 zones esta!lished for the larger DOCG areas to hel$ identif# the su$erior wines% 'e doesn)t e($ect it to ha$$en an# time soon !ut it does sound li"e a good idea%

*o pre"ent later manipulation) 'OC. 'OC. A new) more restricti"e identification was then created) as similar as possible to the pre"ious one so that buyers could still reco(ni-e it) but qualitati"ely different. *he need for a 'OC. It is modelled after the French AOC. Denomina-ione di Ori(ine Controllata DOCG . re(ions are subterritories of 'OC re(ions that produce outstandin( products that may be sub0ect to more strin(ent production and quality standards than the same products from the surroundin( 'OC re(ion. Denomina-ione di Ori(ine Controllata e Garantita 'OC. *here are two le"els of labels+ • • DOC . seal on a bottle of Chianti Classico Riserva 1995 /oth require that a food product be produced within the specified re(ion usin( defined methods and that it satisfies a defined quality standard. labelled wines are analysed and tasted by (o"ernment1licensed personnel before bein( bottled. . identification arose when the 'OC denomination was) in the "iew of many Italian food industries) (i"en too liberally to different products. It was instituted in 19 ! and o"erhauled in 199# for compliance with the equi"alent $% law on &rotected 'esi(nation of Ori(in) which came into effect that year. A notable difference for wines is that 'OC.Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). wine bottles then are sealed with a numbered (o"ernmental seal across the cap or cor2.

may only be sold in bottles holdin( at most 7 liters.59 1 85. Amarone della Valpolicella is an often powerful Italian dry red wine made from the partially dried (rapes of the Cor"ina (85.rin-ane Ca"our) Aa <orra) <onforte d?Alba) Bo"ello) .59)) .59) and <olinara (7. *he final result is a "ery ripe) raisiny) bi(>bodied wine with "ery little acid.Italian le(islation additionally re(ulates the use of the followin( qualifyin( terms for wines+ • • classico+ is reser"ed for wines produced in the re(ion where a particular type of wine has been produced 3traditionally3. It is produced in Cuneo?s pro"ince) south>west of Alba) within the re(ion of &iemonte. *he same process can also be used to ma2e a dessert wine called . 'ependin( on weather conditions) the wine may be influenced by noble rot) althou(h not necessarily in a positi"e way. For the Chianti classico) this 3traditional re(ion3 is defined by a decree from 4uly 15) 19!#. Only "ineyards in the hills with suitable slopes and orientations are considered adapted to production) and the terrains must be primarily clayey>calcareous in character. Barolo is an Italian wine) one of many to claim the title 36ine of 2in(s) and 2in( of wines3. . From the same production -one as =alpolicella) in the pro"ince of =erona (=eneto)) Amarone is made by har"estin( ripe (rapes and allowin( them to dry) traditionally on straw mats. It is produced in the communes of /arolo) Casti(lione Falletto) @erralun(a d?Alba and parts of the communes of Cherasco) 'iano d?Alba) .59) "arieties. 6ines labelled 'OC or 'OC. *he pomace left o"er from pressin( off the Amarone is used in the production of ripasso =alpolicellas. riserva+ may be used only for wines that ha"e been a(ed at least two years lon(er than normal for a particular type of wine. *his concentrates the remainin( su(ars and fla"ours. In Italian) amarone literally means 3bi( bitter.59 1 :5. Alcohol content easily surpasses 179 (the le(al minimum is 189) and the resultin( wine is rarely released until fi"e years after the "inta(e) e"en thou(h this is not a le(al requirement.oddi) =erduno) all in the pro"ince of Cuneo.3 *he wine was awarded 'enomina-ione di Ori(ine Controllata status in 'ecember 1995.ondinella (#5.59 1 #7.ecioto della =alpolicella.

6hen sub0ected to a(in( of at least fi"e years) the wine can be labeled a .3 From .iser"a.equired a(in( 1)1 ! 7)555)555 litres G555 2(Hha 1#. *he clusters are dar2 blue and (reyish with the abundant waD that dresses the (rapes. *he lea"es are of a"era(e si-e with three or fi"e lobes.osC types are authori-ed. =alpolicella) the 3pearl of =erona3) has also been a preferred location for "illas.oman times its hillsides ha"e been famous for the production of eDcellent wine.ondinella) and <olinara . *he initial nose of a barolo is often that of the pine tree. *he hilly a(ricultural and marble>quarryin( re(ion of small holdin(s north of the Adi(e is famous for wine production. *heir form is len(thened) pyramidal) with small) spherical (rapes with substantial peel.ecioto and Amarone) a stron( wine made from dried (rapes. Its etymolo(y is un2nownF it mi(ht deri"e from the Aatin for 3=alley of Cellars.arda. /arolo typically smells of tar and roses) and can ta2e on an unusual oran(e tin(e with a(e. &roducers Amount produced <aDimum yield <inimum alcohol le"el <inimum total acidity <inimum net dry eDtract . *oday =alpolicella?s economy is hea"ily based on wine production) which is well 2nown) especially . For connoisseurs it is ItalyEs most collected wineF for be(inners it is a difficult one to understand.*he wine is produced from the Bebbiolo (rape "ariety. 3=alpolicella3 appeared in charters of the mid 1#th century) combinin( two "alleys pre"iously thou(ht of independently. *he wine 2nown as =alpolicella is typically made from three (rape "arietals+ Cor"ina =eronese) .75I 7J #!J three years <aDimum yield of wine from (rapes 79 Valpolicella is a -one of the pro"ince of =erona) Italy) east of Aa2e . *he Aampia) <ichet and . It matures at the end of @eptember.

Contents KhideL • • • • • • • • 1 Nistory # &roduction ! Other wines 8 Chianti (eo(raphical re(ion 7 Aandscapes *ri"ia : Botes G $Dternal lin2s [edit] History . <ore sophisticated Chiantis) howe"er) are made and sold at substantially hi(her price points. (*he fiasco is only used by a few ma2ers of the wine nowF most Chianti is bottled in traditionally shaped wine bottles. (@ome white wine is also made in the re(ion.) Aow>end Chianti is (enerally fairly ineDpensi"e) with a basic Chianti runnin( less than %@M15 for a bottle.Chianti is Italy?s most famous red wine.)K1L It used to be easily identified by its squat bottle enclosed in a straw bas2et) called fiasco (3flas23).

re"e chan(in( its name in .re"e in Chianti in 19:#).adda in ChiantiF the so>called Lega del Chianti and later Provincia del Chianti (Chianti pro"ince).Ofina. As a result the Chianti wine>area (ot about 159 more territory. It described the area nearby the "illa(es of .=aldelsa (part of Chianti Colli Fiorentini sub>area) *he first definition of a wine>area called Chianti was made in 1:1 .ufina from the north>east side of Florence and <ontalbano in the south of &istoia) ori(inate in the respecti"e named pro"inces+ @iena for the Colli @enesi) Florence for the Colli Fiorentini) Are--o for the Colli Aretini and &isa for the Colline &isane. In 199 part of the Colli Fiorentini sub>area was renamed Montespertoli. [edit] Production .aiole in Chianti) Castellina in Chianti and . In 19!# the Chianti area was completely re>drawn. <ost of the "illa(es that in 19!# were suddenly included in the new Chianti Classico area added immediately or later in Chianti to their name (the latest was the "illa(e of .ural *uscany near @an .imi(nano (part of Chianti Colli @enesi sub>area) *he popularity and hi(h eDportability of this wine at the moment of introduction of the 'OC) 19 :) was such that many re(ions of central *uscany didn?t want to be eDcluded from the use of the name. *he new Chianti was a "ery bi( area di"ided in se"en sub>areas+ Classico) Colli Aretini) Colli Fiorentini) Colline &isane) Colli @enesi) <ontalbano and . *he old Chianti area was then 0ust a little part of the Classico area) bein( the ori(inal area described in 1:1 about 859 of the eDtension of the Classico sub>area and about 159 of all Chianti. . *he other "ariants) with the eDception of . 6ines labeled Chianti Classico come from the bi((est sub>area of Chianti) that sub>area that is includin( also the old Chianti area.

icasoli) in"entor of the 19th century Chianti wine %ntil the middle of the 19th century Chianti was based solely on @an(io"ese (rapes. Chianti from the 3Classico3 sub>area is not allowed in any case to be labelled as 3@uperiore3. [edit] Other wines Chianti oli"e trees.allo Bero3 ConsortiumF an association of producers of the Classico re(ion sharin( mar2etin( costs.) while /runello di <ontalcino is based on a "ariant called sangiovese grosso.icasoli who was an important Chianti producer and) in the same time) minister in *uscany and then &rime <inister in the Pin(dom of Italy) imposed his ideas+ from that moment on Chianti should ha"e been produced with :59 @an(io"ese) 179 Canaiolo and 179 <al"asia bianca (<al"asia bianca is an aromatic white (rape with . Chianti is not the only traditional wine made in *uscany) and sangiovese is usually the base of most red "ariants li2e =ino Bobile di <ontepulciano) Carmi(nano (to(ether with other (rapes)) <orellino di @cansano) etc. *here are also new wines) based on san(io"ese and some popular French (rapes that are usually dubbed 3@uper *uscans3.ree2 ori(ins).Castello di /rolio) owned by /aron . Chianti that meets more strin(ent requirements) (lower yield) hi(her alcohol content and dry eDtract) may be labelled as Chianti @uperiore. 'urin( the second half of 19th century /aron /ettino . 'urin( the 19:5s) producers started to reduce the quantity of white (rapes in Chianti and e"entually from 1997 it is le(al to produce a Chianti with 1559 san(io"ese) or at least without the white (rapes. 'ue to rule chan(es) some of these wines (particularly the pioneerin( *i(nanello) could le(ally be labeled as Chianti if they would reduce the quantity of international (rapes under 179 (or .iser"a. It may ha"e a picture of a blac2 rooster (2nown in Italian as a gallo nero) on the nec2 of the bottle) which indicates that the producer of the wine is a member of the 3. A(ed Chianti (!G months instead of 8>:)) may be labelled as .

It is released no sooner than the fifth year after har"est (i.e. #551 /runello is released in early #55 ). /runello must be made from 1559 /runello clones of the san(io"ese (a ran(e of clones of the @an(io"ese . 6ell>made /runellos are capable of a(in(. 6hile there are traditional wineries that follow old school processes and yet still ma2e dar2 and rich wines (Ciacci &iccolomini d?Ara(ona is an eDample)) the reason for this is the conditions of the soils and the micro>climates of the "ineyards. @ome thin2 it unfortunate that those who ha"e come to this wine recently (either on the consumer or production side) are so content to throw off a traditional style that has allowed for the economic success that /runello has en0oyed. *here is a middle (round where the wine is a(ed in small barrique for a short time and then spends a lon(er so0ourn in the traditional botte. /runello currently must be a(ed in wood for # years and at least 8 months in a bottle before release. *his is a far contrast to winema2in( re(imes that reduce the time in botte or eliminate it entirely) and follow fermentation methods desi(ned to eDtract more color and tannin from the (rapes. *raditionally) the wines are a(ed ! years or so in 3botte)3 lar(e oa2 cas2s that impart little oa2 fla"or but allow for the controlled softenin( of the wine.rosso).under #59 in the case of Chianti @uperiore)) thou(h many producers of these wines ha"e chosen not to do so. /runello is a local name for @an(io"ese in Italian) and is one of the best>2nown (and eDpensi"e) wines of Italy. $"en as recently as 19:7) . Nowe"er) with the popularity of "arietal labelin() semi>(eneric names are rarely used today) e"en on 0u( wines. *oday) /runello is under attac2 by the international) modernist winema2in(. *he wine is becomin( dar2er and bi((er in order to (arner hi(h scores from the wine press. 'ue to the wine?s relati"e cheapness) its easy>drin2in( qualities) and the frequent use of the empty fiasco as a candleholder) Chianti is "ery stron(ly identified with Italian American cuisine) especially the 3red sauce3 "ariety pioneered by southern Italian immi(rants in the late 19th and early #5th century. 6hile there are many notable /runello wines crafted in this international) modern style) they are not necessarily traditional /runello wines. <odernists use small barrique which impart a more pronounced oa2 fla"or. *he word 3Chianti3 can be used as a semi>(eneric name in the %nited @tates if the place of ori(in is clearly indicated neDt to the word to a"oid consumer confusion. Brunello di ontalcino is a red wine produced in the "ineyards surroundin( the town of <ontalcino) Italy. 6hile the modern rules of /runello ma2in( were first laid down by the /iondi @anti family in the late 1G55s) the industry we see today has its roots in the 19 5s when there were only a handful of producers. /ut one must remember that /runello is a modern e"olution.

Ne was inspired by a little>2nown (at the time) cabernet sau"i(non made by relati"es called @assicaia) which openly flouted the rules set down for traditional wines in *uscany.or(Hwi2iH*i(nanello3 "uper !uscans *he term 3@uper *uscan3 describes any *uscan red wine that does not adhere to traditional blendin( laws for the re(ion. requirements ha"e since been chan(ed) and it would now be possible for Antinori to sell the wine a(ain as Chianti. Other winema2ers started eDperimentin( with @uper *uscan blends of their own shortly thereafter. Accordin( to the Consor-io di =ini di /runello di <ontalcino) in 1997 1#5 producers made !55)555 cases.) classifications) they were initially labeled as "ino da ta"ola) meanin( 3table wine)3 a term ordinarily reser"ed lower quality . Qet they ha"e decided a(ainst this) and so *i(nanello remains an I.the total number of producers was approDimately #7 "intners producin( approDimately :5)555 cases of /runello total.) classification under the traditional rules. /y 19:7 the white (rapes were eliminated alto(ether) and the blend has remained the same since 19G#. . *he Chianti Classico 'OC. *oday there are well o"er #55 producers in the Consor-io. Nistorically important) in 19:1 *i(nanello became the second 3@uper>*uscan3 wine after the winema2er decided to alter the blend) lessenin( the amount of white (rapes in "iolation of the Chianti rules. @uper *uscans often use other (rapes) especially cabernet sau"i(non) ma2in( them ineli(ible for 'OC(. *he production has risen to o"er )555)555 bottles) or 755)555 cases.* wine. @ince 19G# it is made from @an(io"ese (G79)) Cabernet @au"i(non (159) and Cabernet Franc (79) (rapes. *he result was the first @uper *uscan) which he named *i(nanello) after the "ineyard where the (rapes were (rown.wi2ipedia. For eDample) Chianti Classico wines are made from a blend of (rapes with @an(io"ese as the dominant "arietal in the blend. In the 19:5s &iero Antinori) whose family had been ma2in( wine for more than 55 years) decided to ma2e a richer wine by eliminatin( the white (rapes from the Chianti blend) and instead addin( /ordeauD "arietals (namely) cabernet sau"i(non and merlot). /ecause these wines did not conform to strict 'OC(. After this the wine had to be sold as lowly Vino da tavola in spite of its hi(h quality.etrie"ed from 3http+HHen. !ignanello is a red wine from *uscany) Italy made by <archesi &iero Antinori.

*here are two le"els of labels+ • • DOC .) helped brin( @uper *uscans 3bac2 into the fold3 from a re(ulatory standpoint.wines. It was instituted in 19 ! and o"erhauled in 199# for compliance with the equi"alent $% law on &rotected 'esi(nation of Ori(in) which came into effect that year. Denomina-ione di Ori(ine Controllata e Garantita . Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation).eo(rafica *ipica cate(ory (technically indicatin( a le"el of quality between "ino da ta"ola and 'OC. It is modelled after the French AOC. *he creation of the Indica-ione . Denomina-ione di Ori(ine Controllata DOCG .

. Italian le(islation additionally re(ulates the use of the followin( qualifyin( terms for wines+ • • classico+ is reser"ed for wines produced in the re(ion where a particular type of wine has been produced 3traditionally3. riserva+ may be used only for wines that ha"e been a(ed at least two years lon(er than normal for a particular type of wine. 'OC.'OC. may only be sold in bottles holdin( at most 7 liters. 6ines labelled 'OC or 'OC. wine bottles then are sealed with a numbered (o"ernmental seal across the cap or cor2. re(ions are subterritories of 'OC re(ions that produce outstandin( products that may be sub0ect to more strin(ent production and quality standards than the same products from the surroundin( 'OC re(ion. *he need for a 'OC. A new) more restricti"e identification was then created) as similar as possible to the pre"ious one so that buyers could still reco(ni-e it) but qualitati"ely different. labelled wines are analysed and tasted by (o"ernment1licensed personnel before bein( bottled. A notable difference for wines is that 'OC. identification arose when the 'OC denomination was) in the "iew of many Italian food industries) (i"en too liberally to different products. For the Chianti classico) this 3traditional re(ion3 is defined by a decree from 4uly 15) 19!#. seal on a bottle of Chianti Classico Riserva 1995 /oth require that a food product be produced within the specified re(ion usin( defined methods and that it satisfies a defined quality standard. *o pre"ent later manipulation) 'OC.

"lac*2an!2. 4 s exhaust ve./erha&s the most n+luent al n! v !ual n 0tal an . . 1aja6s &r mar) 2502acre estate s locate! n the (ar"aresco an! (arolo ! str cts o+ / e!mont.2o++ the "est o+ 0tal)3s cellars. *no.orl!2class qual t).orl! no.h ch 402 . th h s s m&le. nes over the last 30 )ears has "een -n#elo 1aja.he 1aja name em"la5one! n "ol! ca& tal letters across the +ront em"o! es . !oor2to2!oor cam&a #n has "een a ra# n# success. es&ec all) those "ottles . 0n a relentless &ursu t to sho.s the #reatness o+ (ar"aresco an! (arolo. 0n 1$$4 1aja &urchase! ts + rst . o+ . . ne estate n .h te la"el. / eve 'anta 7est tuta.he .uscan). -n#elo has canvasse! the #lo"e.

ell as. an! the estate6s 1502acres are &lante! . nes .he +ocus at 9a68arcan!a s on nternat onal #ra&e var et es. nsur n# that the .ell . ll &er+orm . Wines: (ar"aresco 9osta 7uss 'or> . nes (alon# . nes. 4e has move! +ar "e)on! the no"le <e"" olo.ell as on the auct on "loc*.uscan &ro&ert) calle! 9a68arcan!a locate! n 9asta#neto 9ar!ucc n (ol#her .acres are &lante! . 1aja s one o+ the + rst names the) &urchase.o (runello ! 8ontalc no . -n#elo has never "een sh) a"out "rea* n# &ara! #ms. . =eterm ne! to sta) at the +ore+ront o+ the !)nam c 0tal an . nes ! s&la) o&ulence an! ele#ance. as . 9a"ernet :ranc an! ')rah v nes 'tr * n#l) &ro+oun! an! + t to l ve +or !eca!es.hen o&ene!. as . 1aja3s . the 'u&er . th those o+ h s +ather an! #ran!+ather) have a lon#2esta"l she! trac* recor!. th 9a"ernet 'auv #non. ner) n 8ontalc no &ro!uc n# the h #hl) accla me! 7enn na an! 'u#ar lle (runellos.ns the / eve 'anta 7est tuta . 0n 1$$% 1aja acqu re! a secon! . 4 s . 9har!onna) an! 9a"ernet 'auv #non "ottl n#s to h s / emontese l ne.uscan estate n the 8aremma ! str ct 9a3 8arcan!a. ne scene he also o.hen collectors cons !er 0tal an . l! n 'or> 'an ?oren5o '&erss 9onte sa =arma# ' tore) ' to 8oresco -lten ! (rass ca 7ossj2(ass 1a a @ 7e) Click below for Gaja's Tuscan estates: / eve 'anta 7est tuta 9a3 8arcan!a . ntro!uc n# 'auv #non (lanc. 8erlot. th 'an# ovese an! &ro!uce t. . nes +or the r cellar.

/arbaresco is produced in the &iedmont rei(on in a 'OC.a0a and /runo . *hese wines must be a(ed for a minimum of two years and four to be considered a riser"a. *hey are 2nown for o"erwhelmin( bouquets and their lon( presence on the ton(ue.ood barbarescos are a(es 7>15) as they are eDtremely tannic and ti(ht in their youth. Considered a baby /arolo) /arbarescos were first brou(ht to the forefront by .iacosa in the 19 5?s. .A classic northern Italian wine) Bar#aresco is a powerful wine that is made purely from the Bebbiolo (rape.a0a?s) fetch hundreds at mar2et. ri(ht outside Alba. *op /arbarescos) such as . .

ta-y. *o FU$RE3$ yourse-f! And now onto the )atter at hand/ A)on* the *reatest wines in . Even ts.ta-y.i&e was in. who shares )y %assion for . to who) .ta-ian -aw! Both wines )ust (e ">>? 3e((io-o and within ea&h *eo*ra%hi& <one is a . su%%ose the . whose i)%ortan&e . (ut that s 8ust se)anti&s! 9o what s the differen&e (etween the two then: @ifferen&es : $he Law )atters. in )ore ways than one! $hat s an ana-o*y the re*ion does not need.arieta. a few "Author s notes"!!!! "# $his %ost was %roofread and &riti'ued (y )y *ood friend +e.i--a*e &a)e (efore the wine in this &ase. si)%-y say. B5B has (e&o)e the Bur*undy of .er the A%ennine )ountains e.ini .1u !e +or (arolo an! (ar"aresco By John Fodera Ciao tutti.i--a*e (earin* the na)e of the wine in 'uestion! .i--a*es: Or wines: =ou *uessed it.&a--ed the 3e((io-o *ra%e! 3e((io-o ta7es its na)e. Baro-o and Bar(ares&o 4B5B# *enerate )u&h )ore &onfusion than )any of their .est! 9o what is B5B: Are they de.in Wi--ia)s.ery fa-.ta-y. the differen&es (etween B5B &ou-d (e des&ri(ed as su(t-e! $here are yie-d %er he&tare differen&es. the answer is yes! Both wines are )ade in *eo*ra%hi& areas s%e&ified under .a-ua(-e! 1# $his %ost is for e. Tasti ng Note s. . )ini)u) . First. Foo !evie"s #r$% ive &ear $% &ite 'ive (%at 7:00 pm )&T We nes a* an &un a* .ery )e)(er of this &o))unity e2&e%t for $rent.ta-ian &ounter%arts! 0ai-in* fro) 6ied)ont in 3orthwest .n "&hi&7en and e** -in*o". Trav el.and sett-es in 6ied)ont 8ust as the *ra%es are ri%enin* and a-)ost a-ways in ti)e for har. in 6ied)ontese dia-e&t.-i)ited <ones: 9%e&ifi& . &annot stress enou*h.3/20/2007 3:41 am Hom epag e Forums: Gen eral Wine .ta-iano/ 0is ad. (ut so does terroir: Besides the *eo*ra%hi& -o&ation. fro) the word "3e((ia" whi&h )eans fo*! $his refers to the fo* that &rosses o. (ut one that is (ein* )ade )ore and )ore often! $he Ba&7*round: B5B are )ade fro) a sin*-e .

.-i.a. *reat Bar(ares&o e2hi(its an e-e*an&e.er yet/ Baro-o and Bar(ares&o &an wear )any sty-isti& fa&es! $his )ay not see) sur%risin*. whi-e the Baro-o fro) the -atter two &o))unes are )ore . )ers onal.e.ineyards that %rodu&e the *ra%es and wine! Baro-o has (een &a--ed "$he +in* of Wines and $he Wine of +in*s"! .to% town of A-(a. the wine )ust a*e for C years! Additiona--y.n/or mati on. not un-i7e 3a%a .ineyards in and around the hi-. a*in* %ro&ess.sti-. *ra&e.oot %. " of whi&h )ust (e in wood! $o 'ua-ify as a Riser.Fa--eto. hi*h a&idity and hi*h a-&oho. the Baro-o sour&ed fro) . and finesse not sur%assed (y )any wines! $he .t is often thou*ht of as su&h with it s )assi. )ini)u) a-&oho. .s! Va--ey f-oor fruit! $he 3e((io-o for Baro-o is *rown in the . one )i*ht say! $rue. two of whi&h )ust (e in wood! $o 'ua-ify as a Riser. and the nei*h(orin* &o))unes of Casti*-ione.&ontent differen&es. 9erra-un*a d A-(a. (urr ent polls an #r$% ives Wine 'in-s Wine ries. and La Morra! Eenera--y s%ea7in*. Monforte d A-(a. and . and %erha%s )ost i)%ortant-y.)olls +oti ng .f there is a 7no&7 on Baro-o. the a*in* )ust in&rease to B years! For a wine to (e -a(e-ed as Bar(ares&o. the a*in* is redu&ed to 1 years. es%e&ia--y when &onsiderin* the . (ut the (est e2a)%-es of this wine wi-. it wou-d (e it s -a&7 of finesse! Con. (ut the %ost ain t o. Baro-o. for a wine to (e -a(e-ed as Baro-o.er.ra Harri ngto n a-&oho. B5B &an ta7e on different traits de%endin* u%on where the fruit is sour&ed fro).&ontent! =et ri%e Baro-o is wonderfu--y fra*rant and dee% and )assi.e in the )outh! .en t said )u&h that s too hard to -i.erse-y.a wines! 6erha%s the sin*-e )ost i)%ortant as%e&t that sets the wines a%art is the terroir and the .ineyards.e with.&ontents are in&reased (y at -east !B %er&enta*e %oints in Riser.inifi&ation te&hni'ues often )a7e Bar(ares&o a%%roa&ha(-e so)ewhat sooner than its si(-in* Baro-o.e tannins. (om mer$ ial. it )ust (e a*ed for at -east A years.e and thri.s! 9ono)a .e for 1> years (eyond the .s! Mountain .arious and nu)erous %rodu&ers! 0owe.inta*e! $he )any fa&es of B5B: What s so &onfusin* a(out that. a*in* re'uire)ent differen&es! Re*ardin* the a*in* re'uire)ent on-y.ineyards near the first three &o))unes are the (i**est wines )ade.a. et$0 # vertise !ate s%ee t &po nsor s 1is$l aime r (onta$t . ha. Bar(ares&o &ou-d (e &onsidered the Dueen to Baro-o! Whi-e not as )assi.

Ra(a8a. A. this is the (are )ini)u) and with the e2&e%tion of Barto-o Mas&are--o. Baro-o Vi*na Co-one--o. so)e . &onfusion set in: 0ere is where )any of the si)i-arities to Bur*undy wi-.e. )any (ott-in*s wi-.ineyard desi*nation! A %erfe&t e2a)%-e of this is A-do Conterno! Fro) his Bussia 9o%rana . Brunate. &ertain . )entioned a(o.(e identified with a . )ean (y this -ast %oint is (est shown (y an i--ustration! Ba&7 to A-do Conterno F his Baro-o Eran(ussia is a (-end of the (est fruit fro) the (est -ots fro) ea&h of the three su(%-ots .ineyard Baro-os fro) the first two %-ots re*u-ar-y.(e&o)e a%%arent! At a )ini)u). often ti)es a%%earin* as a .not )a7e a sin*-e . and his %resti*e &u. B5B wi-. 3ei.ineyards are re*arded )u&h hi*her than others and so)e ha.e a re%utation of %rodu&in* &ertain sty-es of fruit! Further)ore.e.ineyard Ro)iras&o un-ess a EranBussia is not )ade/ $herefore. )any . Bri& Ba-in.ineyards are di.er. )ost -a(e-s &arry )u&h )ore infor)ation! 0ere s an atte)%t to de&i%her so)e of it! Li7e Bur*undy.ineyard na)e! 3a)es su&h as Bussia.ee : Baro-o EranBussia! $he de)ar&ation &an (e end-ess so it %ays to do your ho)ewor7! My on-y ad. whi&h %rodu&ers are re-ia(-e and what )ethodo-o*y has the %rodu&er used in (ott-in* his wine! What . and Ro)iras&o! Whi-e he (ott-es sin*-e .en see the su(%-ot -isted on the -a(e-.i-i and Cannu(i.ided into su(%-ots (y &ertain %rodu&ers and you wi-.ineyard in 'uestion. if you see a Ro)iraso desi*nation on a (ott-e of A-do Conterno Baro-o it )eans two thin*s: "# $here was no EranBussia )ade in that . %erha%s the )ost staun&h traditiona-ist in a-of 6ied)ont.ineyard that wou-d (est not (e )ade at a--/ Additiona--y.inta*e )ay not (e as *ood as so)e others. and $reiso whi&h are ad8a&ent. to the 3orth East of A-(a! La(e-s : And then. Baro-o Ro)iras&o.i--a*es of Bar(ares&o.e : Ci&a-a. Bri& de.ineyards are 7nown to (e the (est.i&e is to &o))it as )u&h to )e)ory as you &an! Whi&h .(e -a(e-ed si)%-y as su&h! 0owe. &ro% u% fre'uent-y! A-thou*h not offi&ia--y &-assified as su&h.refined and a (it )ore *ra&efu-! $he 3e((io-o for Bar(ares&o is *rown in and around the . he wi-. to &onfuse the issue )ore.inta*e and 1# $he . Baro-o Vi*na Ci&a-a.ineyards are owned (y do<ens of wine)a7ers/ 9o)e wine)a7ers )a7e their (est wine fro) the . whi-e others )a7e wine fro) the sa)e . . Co-one--o.ineyard &o)es as )any as B different wines : Baro-o Bussia 9o%rana.Fias&.

definition of when a %rodu&er )ay or )ay not use these ter)s.(e used and the resu-tin* wine s)a&7s of this treat)ent! Vani--a.short of a fu-. Barto-o Mas&are--o is so traditiona.n *enera.(e e.e for a )ore a%%roa&ha(-e wine and often ti)es a wine where the fruit is )ore to the forefront! $hen there s the hy(rid sty-e! $hese %rodu&ers atte)%t to ta)e .en to his -a(e-in* of (ott-es! =ou wi-. s%i&es.%rodu&ers and there are new wa.e sty-e use oa7.the )idd-e of the road %rodu&ers! $hese are %rodu&ers that use )odern te&hni'ue and %erha%s so)e )ethodo-o*y. &rea)iness.er see any word on any of his -a(e-s other than Baro-o or Bar(ares&o/ B5B s %rodu&ed in the new wa.. draina*e.ineyards that %rodu&ed the wine -ie on a rid*e or s-o%e where %resu)a(-y a-.(-own new wa.ident in this sty-e of wine)a7in*! $annins are )ana*ed (etter and the %rodu&ers tend to stri.ter)s.e as%e&ts of the weather are in &onf-uen&e : 9outher-y fa&in* e2%osure.ery e2tended )a&erations.define" B5B! . es%e&ia--y new oa7. a-titude.e (een )ade/ $wo other i)%ortant ter)s that )ay &o)e u% on Baro-o or Bar(ares&o -a(e-s are the dia-e&t ter)s "Bri&&o" or "9ori"! $hese ter)s are i)%ortant (e&ause they trans-ate to Rid*e and 9-o%e res%e&ti.t is used to si*nify a "su%erior" . not atte)%t to s)ooth out the *ra%es tannins in any way and %rodu&e a wine that %ro(a(-y needs u%wards of "> years in (ott-e to (e&o)e a%%roa&ha(-e! $his sty-e has )any fans and )any ardent su%%orters in the Lan*he! As .e of B5B hittin* the )ar7ets! A see)in*-y end-ess -ine of new %rodu&ers are &o)in* to the fore and tryin* to "re. )entioned ear-ier.ne.the %ositi.sty-e wi-. a-so ha%%en to thin7 that there is a third &ate*ory whi&h .ineyard -o&ation! $o )y 7now-ed*e.ersus 3ew Wa.otherwise a EranBussia wou-d ha. (ut in )y e2%erien&e. the %rodu&er is indi&atin* that the .e)%-oy . et&G )ay a-.e %rodu&t! A B5B %rodu&ed in the traditiona. &a-.in sty-e that it trans&ends e. to a -ar*er e2tent than any other %rodu&er! Often ti)es (arri'ues wi-.e-y! When these ter)s are used on the -a(e-. do so with dis&retion! $raditiona. there are traditiona.e: A -ot is (ein* said re&ent-y of the new wa.e %rodu&ers! . there is no -e*a. (ut fa-. et&!! . the %rodu&ers that do use the).

Conterno.inta*es at the dis&retion of the wine)a7ers! $he (o-sterin* affe&t was *oin* to (e to a--ow u% to ">? Ca(ernet into the (-end for Bar(ares&o. 9otti)ano.e wine! $he -en*th in oa7 )ay (e -ess and other )ethods are e)%-oyed to try and s)ooth the tannins. di-utin*. Corino. Man<one. Bruno Eia&osa.sty-e of the %rodu&er! $he 6rodu&ers: 3atura--y this is so)ewhat a )atter of )y own %referen&e. E! Mas&are--o. et&! Whi&h is (etter: $here are %ro%onents of a--! Lu&7i-y. if you are.(-own" new wa. Vietti. to so)e e2tent. Batasio-o. 6aitin.e F As . 6io Cesare.e said (efore. .er. 6io Cesare.era%rodu&ers 4un7nown# -ed a &har*e to (o-ster the wine in wea7er . *uess . 6runotto. 9&a. that . )ay re%eat a na)e due to "o. se. Corino. E! Cortese. at -east in %art. or si)%-y %refer &ertain sty-es )u&h )ore than others. )ay )iss one or two sin&e this is (asi&a--y off the to% of )y head and it s a-so %ossi(-e that . A-do Conterno! $he Midd-e Eround : @o)eni&o C-eri&o. A-do Conterno. . (ut fro) )y tastin* e2%erien&e.then had (een a staun&h-y . 6roduttori deBar(ares&o and %erha%s.three sty-es de%endin* u%on )y )ood and the %rodu&er! . 9androne.the tannins of the *ra%e without sa&rifi&in* the traditiona'ua-ities of the fruit! Oa7 inf-uen&e. at -east for )e.e-o%)ents in the Lan*he o&&urred . . @o)eni&o C-eri&o and Eer)ano Ettore! $he Future of 3e((io-o:: One of the (i**est de. what u% unti. A<e-ia. Batasio-o.need to understand the *enera. you wi-. ) not %i&7y! 0owe.ery re&ent-y when the Bar(ares&o &onsortiu) dis&ussed &ertain (-endin* o%tions for Bar(ares&o wine! A%%arent-y. Ean&ia. d ran7 the )a8or %rodu&er as fo--ows: Bear in )ind. whi-e it )ay sti-. Ceretto. is &onsidera(-y -ess than a "fu-. Mar&hesi di Eresy.ino.(e (arri'ue a*ed. rotatin* fer)entors. su&h as shorter )a&eration %eriods. anythin* fro) the Mar& @e Era<ia sta(-e wou-d (e in&-uded here a-thou*h that &-ear-y wou-d not (e the end of the -ist : Mo&&a*atta. E! Conterno.er-a%%in*" sty-es! $raditiona-ists : Barto-o Mas&are--o. A-tare. find %-easure in a-.Fantino and An*e-o Ea8a! 3ew Wa.

inta*es they are for&ed to de&-assify a-.traditiona.er/ Arri. and 6ro)is. O&to(er. Chardonnay and a-so (-ended these *ra%es with -o&a.arieta-! $here was 'uite a (it of infi*htin* as %rodu&ers &-ai)ed that in wea7er . these wines do not re%resent a . blackberry fruit.not (e sto%%ed and )any %rodu&ers ha. the a(sen&e of Fren&h "%o%u-ar .ri*hts reser.anni Co%yri*ht H John Fodera. Bar(era.there wine to 3e((io-o d A-(a 4whi&h se--s for a fra&tion of what Bar(ares&o does# or se-an inferior Bar(ares&o! O%%onents to this &ited herita*e. Eio. and @o-&etto! Wines su&h as La 9%inetta s 6in. with what )any fe-t were "&oo-er heads". dou(t anyone 7nows for sure. tradition. (ut one thin* re)ains &rysta. the de&ision was )ade (y the &onsortiu) to sti&7 to tradition and a--ow on-y 3e((io-o in the (-end for Bar(ares&o! $his "ru-in*" %ro(a(-y headed off a si)i-ar &ha--en*e in Baro-o as %rodu&ers were a-ready ta7in* 7een interest in the de&ision of the Bar(ares&o &onsortiu)! 9ti--. "III Co%yri*ht H "IIJ . inno.. C-eri&o s Arte.ast )a8ority of the wines %rodu&ed in the Lan*he yet they are 'uite %o%u-ar! 9o what -ies ahead: . dark colour with an intense nose showing a range of ripe cherry. Fattoria La Va-entina 1>>C Deep.n the end.&-ear : $he future is )ur7ier than e.wine &o)%osed of a sin*-e indi*enous .or and terroir! Why taint it with *ra%es that wou-d on-y -ead to a )ore *eneri& and internationa--y sty-ed wine: .arieta-s" and the fa&t that as it was.ed! Monte%u-&iano d A(ru<<o @OC .eder&i.arieta-s in&-udin* 3e((io-o. and A-do Conterno s three Chardonnays fet&h hi*h %ri&es and are often hard to &o)e (y! By any definition. Bar(ares&o was uni'ue (oth in f-a.ation wi-. chocolate and mineral . Ea8a s @ar)a*i. coffee.e a-ready (ott-ed Ca(ernet. 1>>1 West Coast Wine 3etwor7! A-.

ripe palate with balancing tannins.ottle of the ?ee" &ar# Dowe# Irish Times &agazine% Country: 0tal) Re*ion: -"ru55o Vinta*e: 2004 9ty-e: Era%e: 7e! 8onte&ulc ano #555 Bolgheri DOC $osso "uperiore Cabernet @au"i(non 79) <erlot !59) Cabernet Franc 79 <ilder winter than 1999. *hinnin( of the (rapes carried out in 4uly (!59 of <erlot and 159 of Cabernet @au"i(non (rapes). A hot and sunny summer and har"est time) ha"e allowed a homo(eneous ripenin(. <erlot har"ested in @eptemberEs first half. @unny sprin( with temperatures within a"era(e.nuances.s o!jective and $assion !ecame the *uest for *ualit# and the desire to $romote the +!ruzzese DOCs% The main vine#ard winds around the winer# on a hill a few "ilometres from the +driatic -ea south<south4west facing overloo"ing the &aiella and Gran -asso massifs% /ive hectares of &onte$ulciano vines and two of Tre!!iano were $lanted => #ears ago on soil of a cla#e# nature% 6&onte$ulciano d)+!ruzzo can !e a !it too rustic for its own good 4 more of a $unch in the mouth than a "iss% This is not the case with this smooth rich livel# !eaut#% /rom an estate that follows organic methods as far as $ossi!le this wine has stri"ingl# $ure flavours and a lovel# juic# lift% Instant enhancement for $izza $asta grills or even just !read and cheese% . /attoria 0a Valentina was esta!lished in 788: in -$oltore in the hills near . Powerful.escara% /ollowing the earl# #ears of research in the -anta Teresa vine#ard the winer#. Cabernet @au"i(non and Cabernet Franc from middle @eptember to be(innin( of October. *he (rapes) well and uniformly ripen) ha"e been hand .

<acerated for #5>#7 days) than transferred in French barriques (:59 new) to conclude the malolactic fermentation.pic2ed and carried in !5 lb. bins. . On the palate notes of ripe currants) berries and cherries. A (ood balance between sil2y tannins) acidity and alcohol result in a full>bodied wine with a lon( finish. Fermentation part in lar(e oa2 cas2s) part in stainless steel) with temperatures R !5IC. *he sin(le "arieties ha"e been blended after the first 1# months of a(in( in barriques at controlled temperature) than the wine has completed its a(in( with further months in barriques) and 1 year in the bottle. $ach (rape "ariety and e"ery parcel is "inified separately.