Barolo DOCG – The Grand Crus



Barolo DOCG, produced from Nebbiolo grapes, comes from the province of Cuneo in Piedmont

Eleven communes with 500 plus members, make up the Barolo area: Barolo, Castiglione Falletto, La Morra, Monforte d’Alba, Serralunga d’Alba and some parts of the communes of Cherasco, Diano d’Alba, Grinzane Cavour, Novello, Roddi and Verduno.

The Vine

A listing of the Barolo Communes and the Vineyards where the Barolo Grand Crus are produced

The Nebbiolo vine requires a south or southwest-facing hillside, for the right formation of tannins and an altitude of between 650 and 1,500 feet above sea level, where spring frosts rarely occur. The vine buds in mid April and ripens around the middle of October. Nebbiolo is the oldest indigenous red-grape vine of Piedmont. Nebbiolo derives from “nebbia”, Italian for fog.

In the 1970s and 1980s trends in the worldwide market favored fruitier, less tannic wines that could be consumed at a younger age. A group of Barolo producers, led by the house of Ceretto, Paolo Cordero di Montezemolo, Elio Altare, and Renato Ratti, started making more modern, international styles of Barolos by using shorter periods for maceration (days as opposed to weeks) and fermentation (usually 48–72 hours or at most 8–10 days), less time aging in new small oak barrels and an extended period of bottle aging prior to release.

Few wineries evoke excellence and artistry the way the Gaja family name does. To utter these two simple syllables is to call forth one of the greatest and most venerated traditions in European winemaking. To mention this family and its wines is to summon an icon and touchstone of Italian viticulture.

The Wine

Barolo is required by DOCG regulations, to age for a total of 38 months, includes 18 months in wood, starting on November first. If Barolo is aged for 62 months, includes 18 months in wood, it’s called Barolo Riserva. Barolo cannot be made available to the consumer prior to January first of the fourth year of its harvest, while for  Barolo Riserva its the sixth year from its harvest, again after January first.

The color of Barolo is an intense garnet red with fruity and spicy perfumes. Red berries, cherries, roses, violets, cinnamon, pepper, nutmeg, vanilla and at times, licorice, cocoa, tobacco and leather, are present both in the nose and in the mouth.

In the mid 19th century, Barolo was a sweet wine, because it was a late harvest grape

But the mayor of Grinzane Cavour, Camillo Benso, Count of Cavour, a municipality in the Province of Cuneo summoned Louis Oudart, French enologist to the region to enhance winemaking procedures. Oudart was able to ferment the Nebbiolo must completely dry; the maceration and fermentation process took around three weeks. Today fruitier, earlier drinking wines are preferred and winemakers have decreased fermentation times hence creating earlier drinkable wines.

The Barolo area is divided into east and west

The Central Valley to the east is made up of Tortonian soil that creates more approachable wines characterized by rose and violet fragrances with a distinguished softness and elegance and the Serralunga Valley to the west, consists of Helvetian soil which generally creates long lived, powerfully concentrated wines that mature slowly.

The Tortonian soil is darker in color with compact calcareous marl mixed with sand and rich in magnesium and manganese. The  Helvetian soil is lighter in color with looser calcareous marl soil, less fertile and rich in iron and phosphorous.

A listing of the Barolo Communes and the Vineyards where the Barolo Grand Crus are produced

Barolo

Albarella, Bergeisa, Boschetti, Bricco delle Viole, Bricco San Giovanni, Brunate, Cannubi, Cannubi Boschis, Cannubi Muscatel, Cannubi San Lorenzo, Cannubi Valletta, Castellero, Cerequio, Coste di Rose, Coste di Vergne, Crosia Druca’,  Fossati, La Volta, Le Coste, Liste, Monrobiolo di Bussia, Paiagallo, Preda, Ravera, Rivassi, Rue’, San Lorenzo, San Pietro, San Ponzio, Sarmassa, Terlo, Vignane, Zoccolaio, Zonchetta, Zuncai.

Castiglione Falletto

Altenasso, Garblet Sue’, Garbelletto Superiore, Bricco Boschis, Bricco Rocche, Bricco Vigna Mirasole, Brunella, Codana, Fiasco, Mariondino, Monriondino or Rocche Moriondino, Monprivato, Montanello, Parussi, Pernanno, Pianta’, Pira, Pugnane, Rocche di Castiglione, Scarrone, Solanotto, Valentino, Vignolo, Villero.

La Morra

Annunziata, Arborina, Ascheri, Berri, Bettolotti, Boiolo, Brandini, Bricco Chiesa, Bricco Cogni, Bricco Luciani, Bricco Manescotto, Bricco Manzoni, Bricco Rocca, Bricco San Biagio, Brunate, Capalot, Case Nere, Castagni, Cerequio, Ciocchini, Conca, Fossati, Galina, Gattera, Giachini, La Serra, Rive, Rocche dell’Annunziata, Rocchettevino, Roere di Santa Maria, Roggeri, Roncaglie, San Giacomo, Santa Maria, Sant’Anna, Serra dei Turchi, Serradenari, Silio, Torriglione.

Monforte d’Alba

Bricco San Pietro, Bussi,a Castelletto, Ginestra, Gramolere, Le Coste di Monforte, Mosconi, Perno, Ravera di Monforte, Rocche di Castiglione, San Giovanni

Serralunga d’Alba

Arione, Badarina, Baudana, Boscareto, Brea, Bricco Voghera, Briccolina, Broglio, Cappallotto, Carpegna, Cerrati, Cerretta, Collaretto, Colombaro, Costabella, Damiano, Falletto, Fontanafredda, Francia, Gabutti, Gianetto, Lazzarito, Le Turne, Lirano, Manocino, Marenca, Margheria, Meriame, Ornato, Parafada, Prabon, Prapo’, Rivette, San Bernardo, San Rocco, Serra, Teodoro, Vignarionda.

 

Consorzio Vino Chianti Classico Returning to NYC with the Prestigious Gran Selezione

An Exploration of the Terroirs of Chianti Classico
with Antonio Galloni, Founder, Vinous

Miami, FL – April 29, 2015 – Whichever the producer, the common ground is always the same: membership in Italy’s oldest wine consortium, which brings together wineries of different sizes and origins under the same symbol, the Black Rooster. A presentation of the latest Chianti Classico vintages to the top wine experts and press will be held May 13 in New York City at the historic The New York Public Library (5th Ave and 42nd Street). It represents a unique occasion for learning all about the Chianti Classico appellation, its labels and what’s new in one of the world’s most important wine territories. Over 30 of Italy’s most distinguished producers will present what makes the Gran Selezione Chianti Classico’s top-tier wine, including its virtues and characteristics that elegantly express the Tuscan wineries’ grandest selections, along with their Chianti Classico latest releases and Riservas.

The event will debut with the “An Exploration of the Terroirs of Chianti Classico” masterclass tasting with Antonio Galloni, Founder of Vinous, from 11 am to 12.30 pm. Trade and media will have the opportunity to engage with Chianti Classico producers and taste in addition to the Gran Selezione, Chianti Classico Vintages and Riserva wines in the magnificent Edna Barnes Salomon Room during the afternoon walk around tasting from 1 pm to 5 pm.

Gran Selezione, a new type of Chianti Classico at the summit of the Black Rooster denomination’s quality pyramid was first presented to the world a little over a year ago. It signified a true trend reversal. For the first time in the history of Italian Wine denominations, Consorzio Vino Chianti Classico created a new type of wine, positioned at the summit of the quality pyramid and not at its base. Chianti Classico Gran Selezione is a wine that responds solely and exclusively to criteria for high-range placement and it was immediately projected into a well-defined market space. Fifteen months from its launch, Gran Selezione is being produced throughout the Chianti Classico territory in all of its communes, with 73 wineries that were already certified in 2014 and at the beginning of 2015, for one or more vintages, for a total of 78 labels of Chianti Classico Gran Selezione. In 2014, a million and half bottles were produced generating nearly 35 million euros in sales.

It is worthy of note that the Black Rooster registered the best performance among Tuscany’s great reds in the past year. In 2014 overall sales rose 5% thanks to further growth in exports, which in 2014 reached 82% of output, the highest ever; the USA being once again the number one market. Chianti Classico’s performance is in line with overall trends in the Italian wine sector that sees America consolidating its position as a strategic market. An apparent “return to the past” since this market continues to be “enamored” of Italian wine, and Tuscany’s most of all.

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.
Today Gran Selezione is at the summit of the Chianti Classico quality pyramid, with sales accounting for about 4% of the total, but it has given and will be giving fundamental impulse to all of Chianti Classico. It is a type of wine that we very much longed for and that has further qualified our offer. A great wine,” Liberatore concludes, “which has already been highly acclaimed by the international wine press and public and just in a short time joined the ranks of the world’s finest wines”.

priamide

Wineries to be showcased at the tastings are: Barone Ricasoli, Bibbiano, Carobbio, Casa Emma, Casa Sola, Castello d’Albola, Castello di Ama, Castello di Cacchiano, Castello di Fonterutoli, Castello di Gabbiano, Castello di Volpaia, Castello La Leccia, Cennatoio, Colle Bereto, Felsina, Fontodi, Il Molino di Grace, Isole e Olena, Lanciola, Lornano, Luiano, Marchesi Antinori, Ormanni, Poggio al Sole, Poggio Torselli, Rocca delle Macie, Rocca di Montegrossi, Ruffino, Tolaini, Vignamaggio and Vignavecchia.

The Chianti Classico Wine Consortium was founded in 1924 to provide the regulation of and promotion for the Chianti Classico D.O.C.G., the historical winemaking region comprised of 172,900 acres in the heart of Tuscany. Its boundaries were formally defined in 1932, the word “Classico” (translated to “the first” or “the original”) was attributed to the appellation created in the territory where Chianti wine was originally produced and the only one which nowadays can geographically bear this name (e.g. Greve, Castellina and Radda “in Chianti”). With 566 members, of whom approximately 371 are bottlers, the Chianti Classico Wine Consortium now represents 96% of the entire denomination and has up-to-date, well-structured and professional organization in charge of the mission for which it was created: protecting and valorizing Chianti Classico wine and its trademark.
More information can be found at www.chianticlassico.com.

Media interviews with the Chianti Classico Consortium President, Mr. Sergio Zingarelli, and with the Chianti Classico Consortium General Director, Mr. Giuseppe Liberatore, will be available on site upon request. If you would like to schedule an interview, please contact:

Ana Murguia (New York)
A.Murguia@ieemusa.com
305.937.2488

For more information please contact:
Consorzio Vino Chianti Classico
Silvia Fiorentini
fiorentini@chianticlassico.com

LOGO

To register for trade and press portions, please visit www.ieemusa.com.

The Acidity of Wine




Acids are structural components of wine. If a wine is too low in acid, it tastes flat and dull. If a wine is too high in acid, it tastes too tart and sour.

Usually, the winemaker can easily manipulate the acidity. What does it mean when a wine label states the total acidity is 0.60 % (0.60 grams acid per 100 mL) and the pH is 3.5? What follows is a primer on the role of acids in wine and an explanation of concepts such as total acidity (TA) and pH.

THE PRINCIPAL ACIDS FOUND IN WINE

The principal acids found in grapes, and therefore wine, are tartaric acid, potassium hydrogen tartrate (cream of tartar), malic acid and potassium hydrogen malate. Tartaric acid and potassium hydrogen tartrate predominant in wine. Since potassium hydrogen tartrate and potassium hydrogen malate are derivatives of tartaric and malic acids, respectively, only tartaric and malic acids will be discussed with the understanding that their derivatives are also present in wine. The relative amounts of tartaric and malic acids vary depending on the grape variety and on where the grapes are grown. For example, in Burgundy, the Chardonnay has a lower concentration of malic acid than the Chardonnay grown in the Napa Valley of California. We will come back to that later.

VOLATILE ACIDITY

Both tartaric and malic acids are nonvolatile which means that they do not evaporate or boil off when the wine is heated. This is to be distinguished from volatile acidity (VA) in wine that represents acetic acid (vinegar). Acetic acid does boil off when heated, and high VA is undesirable in a wine. A VA of 0.03-0.06% is produced during fermentation and is considered a normal level.

CLIMATE: ACID vs. SUGAR

Tartaric and malic acids are produced by the grape as it develops. In warm climates, these acids are lost through the biochemical process of respiration. Therefore, grapes grown in warmer climates have lower acidity than grapes grown in cooler climates. For example, Chablis (France) produces grapes with high acid because the climate is very cool, while Napa Valley produces grapes with lower acidity because the climate is warmer.

Sugar production is the complete opposite of acid production. The warmer the climate the higher the sugar content of the grapes.

Sugar content of grape juice is expressed in percent (%) or ° Brix (e.g., 24 % sugar is equal to 24 ° Brix). In summary, warmer climates result in high sugar and low acid whereas cooler climates result in low sugar and high acid. The process is called chaptalization
The Chablis region of France is a very cool region and normally produces grapes with low sugar and high acid. The big concern in Chablis is getting enough sunlight and warmth to get reasonable sugar levels. In low sugar years, they are allowed to add sugar to the grape juice. The addition of sugar in winemaking is not allowed in California. However, the addition of tartaric acid (and others acids) is allowed to increase the acidity of the wine.

ROLE OF THE MALOLACTIC FERMENTATION

The malolactic fermentation (MLF) is an important natural process for adjusting acidity. The MLF lowers the acidity by converting malic acid to lactic acid and carbon dioxide. Many white wines are encouraged by the winemaker to undergo MLF and almost all red wines “automatically” undergo MLF. Although it is usually difficult to stop in red wines, many winemakers inoculate to control the timing of this important secondary fermentation. The acid is so high that Chablis requires a malolactic fermentation (MLF) to lower the acidity. Since some wines have less malic acid in them than others, the MLF is not as significant in shaping the wines as in those with a higher malic acid content. For example, a White Burgundy typically contains less malic acid than a Napa Valley Chardonnay. Therefore, when a white burgundy undergoes MLF, very little acidity is lost and the character of the wine is preserved. On the other hand, a California Chardonnay contains more malic acid so when it changes to lactic acid the acidity can change appreciably. The problem in cool climates is too much acid whereas the problem in warm climates is too little acid.

TOTAL ACIDITY

In the U.S., the total acidity (TA) of a wine is measured assuming all the acid is tartaric. This allows one to determine a value for total acidity that is consistent. A high TA is 1.0%. Most people would find this level of acidity too tart and too sour for consumption. A low TA, say 0.4%, results in flat tasting wine that is more susceptible to infection and spoilage by microorganisms. Most red table wines are about 0.6% total acid. White wines are usually a little higher.

pH

I will not provide you with the complicated mathematical definition, but I will say that pH is a measure of a solutions acidity and is analogous to the Richter scale used to measure the intensity of earthquakes, since both scales are logarithmic. For example, wine with a pH of 3 is 10 times more acidic than a wine with a pH of 4. The thing to remember about pH is that the higher the pH, the lower the acidity, and the lower the pH, the higher the acidity. So a wine with a pH of 4.0 is LESS acidic that one with a pH of 3.6. Although total acid and pH are related, they represent different ways of measuring acidity of wine. The pH can be measured with a pH meter, an instrument that determines pH quickly and easily. It represents the active acidity of the wine. If the pH of a wine is too high, say 4.0 or above, the wine becomes unstable with respect to microorganisms. Low pH inhibits microorganism growth. Tartaric acid is sometimes added to fermenting grape juice in California to insure that an acceptable final pH can be realized, since some acid is lost during fermentation thus reducing the total acidity and raising the pH.

TYPICAL VALUES FOR pH AND TA

A typical premium California Chardonnay has a total acidity of 0.58 grams per 100 mL (0.58%) and a pH of 3.4. It is interesting to compare these values with a total acidity of 1.10 grams per 100 mL (1.10%) and a pH of 2.91 found in a late harvest Johannisberg Riesling with 21% residual sugar. Generally speaking, sweet wines require a higher acidity than table wines to balance the high sugar. This is true for Sauternes, Alsatian SGN and German TBA wines.

SUMMARY OF IMPORTANT POINTS

· The principal acids of wine are tartaric and malic.
· Volatile acidity (undesirable) is due to acetic acid (vinegar).
· Cool climate grapes have high acid and low sugar.
· Warm climate grapes have low acid and high sugar.
· The malolactic fermentation can be used to lower acidity of wine.
· Total acidity is reported as grams of tartaric acid per 100 mL of wine.
· Table wines generally have a total acidity of 0.6 to 0.7%.
· Sweet white dessert wines generally have a total acidity above 1% to balance the sugar.
· pH is a measure of “active” acidity.
· The lower the pH, the higher the acidity; the higher the pH, the lower the acidity.
· Table wines generally have a pH between 3.3 and 3.7.

Source: by Alexander J. Pandell, Ph.D. on wineperspective.com

The Pope’s Noodles – a divine inspiration

The Pope’s Noodles or Fettuccine alla Papalina – an upscale reinterpretation of the earthy spaghetti carbonara.
Franco-Cirioni-CNA-Viterbo

This family recipe was shared by Carla owner of the Cantine Colli di Catone in Monteporzio Catone, Rome. The Pulcini family established Colli di Catone in 1974 and began producing wines with the same passion and tradition handed down from six generations.
The vineyards are located South of Rome in “Castelli Romani”. The optimal hillside vineyards were specifically chosen in the Frascati area, because this is where Frascati and Malvasia del Lazio achieve the best quality. If it was good enough for Pope Pius the XII then it must be divinely inspired.

FETTUCCINE alla PAPALINA (The Pope’s Noodles)

Ingredients:
• 1 lb. Fresh fettuccine (egg noodles)
• 1/4 lb. Cooked prosciutto* diced
• 1/2 Onion or 1 Scallion, sliced
• 5 oz.Fresh peas, shelled
• 1.5 oz. Butter
• 2 eggs
• 3 tbs. grated parmigiano cheese
• salt and pepper to taste

Method:
Sautée the onion in the butter, add the peas. Once cooked, add the diced prosciutto and salt and pepper taste.

Meanwhile in a tureen beat the eggs with a fork and mix in two heaping tablespoons of parmigiano cheese. Cook the fettuccine till al dente in salted boiling water, drain and add to the eggs in the tureen.

*The original recipe requires guanciale (smoked hog’s jowl) instead of prosciutto.

How to break down a Pumpkin to make your pie filling

by George Kringas

The toughest part of the pumpkin pie filling by far is breaking down the pumpkin (especially if its a big pumpkin, which of course was the one I was working with ).

Once I chopped the pieces down small enough to peel I started moving along a little faster, but still had trouble with the hard skin. Peeled and deseeded, I chopped the pumpkin into 1inch X 1inch cubes, spread them out onto a lightly oiled sheet pan and threw them into the oven at 350 degrees for 30 minutes until the pieces were cooked all the way through.I let the pumpkin cool down a little and threw them into the food processor until I had a smooth pumpkin purée, this took about 2-3 minutes. Pretty shocking how much you get out of one big pumpkin! Looks like we’ll be eating a lot of pumpkin pies.

LOL…after writing this I googled breaking down a pumpkin and came across an article which advised to bake the pumpkin wedges skin on which allows the skin to peel off very easily. It was a good article anyway, here’s the link http://bit.ly/3tes4. Oh well at least I got some good practice in with the pairing knife.

George enrolled in The French Culinary Institute in NYC and he’s also the co-owner with his family of NIKO’S Greek Restaurant in White Plains. An Artist at heart and by training who decided to blend his skills and tap into his creativity to create a whole new cuisine blending French, Greek and his Mothers original family recipes. Visit his website http://greekculinary.com/ and learn a thing or two about Greek Cuisine and keep an eye on this upcoming Chef, already cooking at NIKOS and now refining his skills at The French Culinary Institute in NYC.

Folding Napkins with class



Napkin Folding Guide, a great website that gives folding instructions for an additional touch of class on your table

Also detailed instructions on how to fold shirts, fitted sheets or a flag
Visit the website at: NapkinFoldingGuide.com

Secret Pumpkin Pie Recipe

This recipe was submitted by Pietro Siciliano of Tombolino Italian Restaurant, located in Yonkers, NY. The recipe is as unique as its taste and its sure to make a big hit for Thanksgiving or any other time you may be in the mood to enjoy a fine seasonal dessert. I thank Pietro, because most of the times its difficult for a Chef to disclose a secret.

Tombolino’s Pumpkin Pie

1 & 1/2 Cup of Pumpkin

1 & 1/2 Cup of milk

2 Eggs

3/4 Cup of sugar

1 Teaspoon of cinnamon

1/2 Teaspoon of salt

2 Teaspoon of melted butter

*******

The Crust

1 & 1/2 Cup of flour

6 Tablespoons of cold butter

3 Tablespoons of Crisco

34 Tablespoons of ice water

1/2 Tablespoons salt

*******

Step 1: Beat together the pumpkin, milk, eggs, sugar, cinnamon, ginger, salt and butter.

Step 2: Pour into the shell of the crust

Step 3: Bake at 375 for about 40 minutes or until golden in color

I went a step further and found an instructional pie crust video on You Tube by Howdini and a Pumpkin Pie recipe demonstration by Martha Stewart and her niece Sophie from a Family Recipe.

The University of Illinois, has a wealth of information on Pumpkins. For example, did you know that References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.” The “pumpkin” is referred to in The Legend of Sleepy Hollow, Peter, Peter, Pumpkin Eater and Cinderella.

Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.

You can read more at the University of Illinois Extension, where they cover all about “Pumpkins and More” like, Pumpkin History, Varieties, Nutrition, Recipes, Education, Pumpkin Farms, Halloween Links, Pumpkin Facts, Growing Pumpkins, Selection & Use, Pumpkin Fun and Festivals.

Are all winter squashes pumpkins?

Pumpkins are winter squashes,
but not all winter squashes are pumpkins!

 

Pumpkin-ID-lr

In the fall many wonderful varieties are available. Squash is native to the New World, and some species have been cultivated for more than 9,000 years.

Roasting is one of the best cooking methods for winter squash, it concentrates the sweetness of the flesh more than any other technique.

Steaming is another option which adds moisture to the drier-fleshed varieties such as Kabocha. Avoid boiling, it tends to yield waterlogged, bland, or tasteless flesh. As a general rule, it ‘s better to slightly overcook squash rather than undercook it, with the exception of spaghetti or Orange squash; overcooking those varieties makes their signature noodle-like strands gummy and mushy.

Visit Earthbound Farm Ingredient Archive to find interesting new ways to prepare winter squash and pumpkins. Or to download the above poster, actually they have lots of useful posters and recipes.

Reference: Earthbound Farm Organic

The true color of pinot grigio



Vie-Di-Romans-Pinot-Grigio

Straw yellow, coppery, paper white, rosé or onion skin:
these are the hues that we can expect when we encounter a Pinot Grigio, so that the question often legitimately arises of what exactly is the correct color expression of this wine?

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, indicating that it is a grape that is not perfectly white. 

Pinot Grigio is an off shoot of Pinot Noir, and without entering into the minutiae of genetics; If we glance at the color of the berry is enough to notice the color of the berry itself. 

The-Copperish-Hue

Going a bit deeper into the technical details: The coppery hue of the wine is attributed to a more or less extended maceration of the must, during which the colorants in the berry’s skin sip into the must. But this presence of color happens even when there is no skin contact during fermentation. It begins on the vine, as the berry ripens, a certain amount of pigment moves into the berry.

All musts of pinot grigio, when they are freshly pressed, exhibit a hue that is to some degree coppery, but only a few winemakers are able to preserve that tonality over time; the majority of the wines suffer a progressive loss of hue and finally display the hallmark straw yellow color.

The reason for this, lies in the fact that pinot grigio’s pigment, which derives from its anthocyanin, oxidizes quite easily during the pressing process and although it remains intact during fermentation, it gradually disappears through the progressive precipitation of the oxidized pigments. The natural color accumulates as sediment in the aging container, coloring the fine lees pink.

If processing the grapes and handling the must is performed in an oxygen free environment, then the pigments naturally occurring in the grape will be preserved and will remain stable throughout the life of the wine.  It is a natural consequence of an oxygen free production practice, aimed at preserving the full spectrum of the grape’s aromatic compounds, which can be lost during this stage of wine making.

Food and plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Even some of the colors of autumn leaves derive from anthocyanin.

The grappa road



The “GRAPPATURISTI” guide is born

A guide that accompanies tourists while exploring the Trentino valleys and it’s grappa distilleries. The Institute for the Protection of Grappa del Trentino  introduces a guide to discover distilleries associated within the territory. Trentino Grappa, the title of this informational tool that the Institute for the Protection of Grappa del Trentino has created to accompany the visitor in the form of a new journey into the Italian spirit par excellence, the grappa.

A publication that collects all of the member companies and has product pages with technical references.

Trentino-Grappa
“The history, the tradition, the geography of brandy, is what we wanted to gathered in this publication – says the president of the Institute for the Protection of Beppe Bertagnolli – because even grappa is a driving force for the economy of the individual valleys of the territory”

It could be described as “the grappa road” thanks to the map attached to the guide that will lead the visitor to discover the 28 distilleries scattered across the various valleys of the Province of Trento. In the introductory part of the guide is also a short handbook on how to properly taste Trentino grappa, how to choose, and pair grappa in the kitchen, not only to prepare delicious recipes, but also to propose pairings with sweet and savory dishes.

It does not end here the commitment of the Institute who has since raised the image of the corporate website  renewing the look and making it compatible with the new technologies. A good way to better address the new consumers who are, according to a recent survey, younger females. With this in mind, communication on social networking sites try to talk brandy in a modern language, best suitable for the consumer of the future.

The annual production of Trentino grappa  represents about 10% of the national, about 4 million (70 cl. bottles). The average annual production is about 10 thousand ectoliters of brandy distilling,and  always on an annual average, 16 thousand tons of “vinaccia”. Three main types of grappa are produced: one from aromatic grapes (40% of the total), the ones destined for aging (approximately 35%) and the blended grappa  (about 25% of production). The average annual turnover that generates Trentino grappa is estimated to be around € 15 million for the bottled with 2 million euro in raw material. The export share is about 20 per cent of the total.

The Grappa from Trentino is a real art which is born from secular familiar traditions, handed down from father to son. Unique in its scents and smoothness, elegant and refined: the Grappa of Trentino is a product of many facets and it’s a real reflection of the territory where it’s produced. In order to highlight its exclusivity and quality, in the sixties it was born the Institute for the protection of Grappa of Trentino. The idea of the five founders (Bertagnolli, Pisoni, Sebastiani, Segnana and Bassetti) was to create a supervisory body to enhance the production, exclusively obtained form grape mark from Trentino, and to qualify these products with the Trident trademark. The Institute is built on self-discipline rules and strict controls, which make it an undiscussed quality guarantee, certified as well by the collaboration with external organizations, such as Fondazione March – Agrarian Institute of San Michele all’Adige, which constantly carries out chemical analysis in laboratories, and the Commission dedicated to the Chamber of Commerce of Trento, which takes care of the organoleptic tests.

————-
Istituto Tutela Grappa del Trentino
Via del Suffragio, 3 – 38100 Trento
Tel/fax: +39 0461 235378 email: ist.trentinograppa@libero.it; www.grappatrentinadoc.it
Ufficio stampa: Alessandro Maurilli – AlMaPress press@grappatrentinadoc.it ph. +39 320.7668222