Sun exposure, geography and altitude all play a crucial role in producing distinct fruit that is at the very heart of each bottle of wine and the very essence of each commune, in the Chianti Classico territory located between the provinces of Florence and Siena.
Continue reading Gran Selezione is the capstone of the Chianti Classico quality pyramid
“We are very pleased with market trends,” stated both by the President and General Director of the Consortium, Sergio Zingarelli and Giuseppe Liberatore respectively. “An achievement partly due to the locomotive effect of Gran Selezione, the new type of Chianti Classico presented to the trade one year ago. By introducing Gran Selezione wines, Chianti Classico sent the market a definite signal of its will to further increase the qualitative level of the denomination and this decision certainly had positive impact on product image and sales.
Continue reading Consorzio Vino Chianti Classico Returning to NYC with the Prestigious Gran Selezione and Latest Vintages
The Gambero Rosso Tre Bicchieri World Tour is the premier Italian wine showcase, featuring wines that have garnered the coveted “Tre Bicchieri” award in the 28th edition of the Gambero Rosso Vini d’Italia 2015 Wine Guide
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And the participants are…
Argiano – www.argiano.net
Armilla – www.armillawine.com
Banfi – www.castellobanfi.com
Barbi – www.fattoriadeibarbi.it
Bottega – www.alexander.it
Belpoggio – www.belpoggio.it
Camigliano – www.camigliano.it
Canalicchio di Sopra – www.canalicchiodisopra.com
Capanna – www.capannamontalcino.com
Capanne Ricci – www.tenimentiricci.it
Caparzo – www.caparzo.it
Caprili – www.caprili.it
Cerbaia – www.cerbaia.it
Col di Lamo – www.coldilamo.com
Col d’Orcia –
Continue reading Benvenuto Brunello 2010 New York – The Participants
In 1831, the Marchese Cosimo Ridolfi, praised the red wines produced in Montalcino, and Brunello records, date back to the 14th century. But it wasn’t until 1865 that Brunello took the spotlight, when it was the “select red wine” and prize winner at the Montalcino’s agricultural fair. Around this time, Clemente Santi isolated certain plantings of Sangiovese with the intent of producing an age worthy wine, and in 1898, his grandson Ferruccio Biondi-Santi, released the first version of Brunello as we know it today, after having aged the wine in large wood barrels for ten years. It was the 1888 vintage, followed by the 1891, 1925 and 1945. By the time we reached the 60’s there were less than a dozen producers of Brunello and in 1968 the DOCG status was awarded to the area.
Continue reading The Montalcino Commune
Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–grigio means grey–indicates that it is a grape that is not that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that. The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.
Continue reading What is the true color of pinot grigio?
“A good homemade ice cream is not fattening” according to Martino Liuzzi, an expert on ice cream. “In a homemade ice cream there are noble ingredients such as milk, cream, sugar, stabilizers, thickeners water that are of natural origin and that are great for fighting free radicals.” There are the hydrogenated vegetable fats which are not digestible and above all there is a low presence of air due to creaming.
Continue reading A good homemade ice cream is not fattening
PanDiVigna, born from combining the authentic flavor of the ancient wheat Pur-Pur and the intense vitality of the flour obtained from the seeds of grapes, has a strong character in color and flavor, a rustic texture enhanced by hints of spicy aroma of anise, complimented by the beneficial properties of the anthocyanins, giving the bread its characteristic purple color, the bread is also enhanced by the high content of polyphenols from the flour generated from the grape seeds that contains the highest concentration of nutrients present in the fruit: vitamin E, flavonoids, and linoleic acid.
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Gambero Rosso presents Wine Tales on March 6, making its first debut in NYC at the Metropolitan Pavilion. The focus is on Prosecco and Vino Nobile wines. In addition to the walk around tasting for trades and media from 1-6pm, Gambero Rosso is offering two seminars during Wine Tales NYC.
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Established in memory of Giulio Gambelli, better known as the maestro of Sangiovese, the award sponsored by ASET and PGI is now in its second year. The under 35 years old oenologist was select from the fifteen finalists, based on the following principles, the highest respect the soil, the vine, the varietal, the vintage, and the territory. The name of the young winemaker who, according to the strict jury in 2013 was the closest to the wine making style to the late Giulio Gambelli will be unveiled in Montepulciano on the occasion of the 19th edition of the preview of the Vino Nobile.
Continue reading And the Giulio Gambelli’s young Italian oenologists award goes to?