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Barbera del Monferrato Superiore

This wine is consumed daily in the Piedmont. As in the Emilia-Romagna you find a bottle of Lambrusco during meals, not lacking in Piedmont on the table, a Barbera wine.

Today barbera occupies about 50% of the landscape in wine of Piedmont, for a certain period the wine was somewhat forgotten in Italy, and even devalued, but recognition Superiore DOCG Barbera del Monferrao marked the rinascimento this wine among the major national actors.

The main area of \u200b\u200bgrape growing Barbera, first documented in Piedmont in 1798, is the Monferrato.

the discipline requires that the cultivation of vines is done on land with clay, limestone and choline. The altitudinal not exceed 650 m above sea level, and new vineyards planted must be no exposure to the north. The

production area comprises the territory of 214 municipalities, 98 of which are perfectly divided between the Upper and Lower Monferrato in the province of Alessandria, Asti and 116 in that, or is produced in almost all municipalities, except those of Cellarengo and Villanova d'Asti.

Grape: Barbera, can also be used to Freise and / or Grignolino and / or Dolcetto, a maximum of 15%.

alcoholic gradation Minimum: 13%

Aging: 14 months minimum period of at least 6 in oak barrels of any size.

Best time to consume : on average 3-5 years.

To know the meaning of Superiore visit the link: classification of Italian wines

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com

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The most famous Italian sweet sparkling

Asti Spumante is certainly the most famous Italian sweet sparkling, unique in its kind, derived of a technique invented and perfected in the Piedmont, which allows the wine to preserve the aroma of fresh grapefruit.

history, tradition, dedication, entrepreneurial talent, seek to reinforce the unique characteristics of this wine.

The production area includes 52 munincipios this wine in an area already outlined in 1931, ie 29 municipalities of the province of Asti , 15 in the province of Cuneo and 9 in the Alessandria .

This wine is produced with grapes Moscato Bianco Esclusa, which finds in this area the ideal place to spread and to give the best results.

The Denomination of Origin Controlled and Guaranteed (DOCG) is recognized the two wines:

1. Asti Asti Spumante or Moscato d'Asti
2. : non-sparkling white wine.

Production of Asti Spumante :
moscato bianco
Grapes are pressed and the juice obtained should result in clean, without suspended solids, and this has been done through static clarification, centrifugation and / or filtration . Afterwards the wort is cooled and kept at 0 ° C degrees, to prevent the onset of undesirable fermentation.

Throughout this period, which may be 12 to 15 months, the wine should not be fermented, and therefore should be systematically checked and, if you notice a fermentation, it comes back and cold rifiltrato to separate and inactivate undesirable yeasts in the must.
Finally, the wort is fermented according to the requirements of the discipline of production.

technology for the preparation of Asti Spumante includes:

• heating the must from 0 ° to 18 ° C
• addition of selected yeasts and
• conduct of fermentation at controlled temperatures between 18 ° to 20 ° C in a container that has an internal pressure of 9 bar (autoclave).

When the fermenting must reach 5 degrees of alcohol, closes the exhaust valves of fermentation gases (carbon dioxide). The product should reach 7 degrees of alcohol as set out in the disciplinary production. Blocking
fermentation is carried out by cooling. - 3 -4 ° C, filtration and bottling of the product sterilized. The final alcoholic strength of wine is between 7% and 9.5%.

The Asti Spumante and Moscato d'Asti should be drunk young (possibly between the years following harvest) so you can enjoy the aroma of Moscato Bianco typical in its full intensity.

Operating temperature: It should be served cold, 6 and 8 ° C. Excellent

to be drunk with desserts. And blends with hazelnut cake.


wine Asti Spumante DOCG received recognition (Denomination of Origin Controlled and Guaranteed) in 1993.

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com

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The "king of wines, wine of kings"

Barolo, this wine just the name inspires a certain respect . Not by chance that is considered the king of wines.

The Barolo is certainly a wine that represents the best in Italian wine heritage in the world, real pride for all those who, for generations, are involved in the production of wine issues, reaching levels of absolute excellence.

This magnificent red wine is produced in Piedmont and ha eats the city center of Barolo, including other cities such as Castiglione Faletto and Serralunga d'Alba and part of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, and Verdun Roddi in the province Cuneo.

For production of this wine comes from the Nebbiolo grape used 100% : the nebbiolo is a grape variety, closely connected to this earth, and that's because this grape not give positive results out of Piedmont and Lombardy.

This wine must have an alcohol content of at least: 13%

must be aged for a minimum period of 38 months

better time to be consumed: on average 10-20 years , but may be a longer period.

Currently many farmers adopt new principles of production and aging, and in some cases even a "philosophy" than in the production of this wine.

1. Who adopts the principle of "tradition" prefer a more robust and tannic wine, long aging in oak barrels large. Using the traditional way wine is produced with a long maceration process, ie the shells are in the Nebbiolo contact with the wort in the fermentation for 20 days or more - this is done to extract enough tannin to wine. The result is a very strong wine, tannic and robust, it needs more than ten years to develop and find their balance;
2. Other producers are focusing on "innovation", using small barrels, with the aim of producing a wine a bit smoother, with a considerably shorter time. The contact period of the grape skins during fermentation is smaller, usually a week and time of aging in oak barrels is less. Wine is ready to drink sooner, but it has the longevity of the traditional.

Today we can find doi kind of Barolo for sale, one produced with the traditional method and the other with the modern method.

The Barolo is a wine DOCG (Denomination of Origin Controlled and Guaranteed) since 1980.

Other types of Barolo :

• Riserva, Barolo riserva can be considered when their aging is at least 62 months.
• Chin Barolo, this wine is prepared using as the base wine Barolo.

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com

Photo: site regioni italiane.

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Alto Adige: small region, but with great wines. The

Alto Adige is a small mountainous region of Italy fully 15% of the territory are Alps and the land is unproductive, 70% is occupied by forests, and only the remaining 15% is arable, with results of excellent quality. Small region, but with great wines. Only 5,366 hectares, mainly in medium and high hill ..
The terrain of the region, rich in limestone gives wines with low tannin content, while the temperature of the region gives wines with aromatic profile, elegance and intensity out of the ordinary.

The common varieties are the S sizzled with their synonyms and varieties, Pinot Blanc, Chardonnay, Pinot Neror the Langrein, Pinot Grigio, Gewürztraminer and Kerner.

Langrein is certainly one of the oldest vineyards in the Alto Adige, but the bibliography of this vineyard is quite lacunosa, and is the first mention ano1400.

The red wines made from grapes Schiava are generally not particularly well known beyond regional boundaries, which can hardly be said of Gewürztraminer, a native Termenès.

Tramin the Termenès can easily be identified to the homeland from such grapes as valuable, and you can it will be found with several synonyms, such as Traminer Rose, Tramin aromatic and in Alsace and Giuria, savagnin . The Traminer is an aromatic grape variety that is highly resistant to the cold of winter, full of intense and elegant aromas that are fully transmitted to the wine.

Literally the name means Gewurztraminer Traminer speziato (spicy), then, means something more than aromatic, the name emphasizes the olfactory quality with great exuberance, which is even more pronounced when the wine comes from the late harvest.
Because of the great flavors of its wines, the Alto Adige è compared to Alsace, with which ha several vineyards in common, such as Riesling, Pinot Grigio, Pinot Blanc, Sylvaner, Muscat, Pinot Noir. Importantly, the production in Alsace is almost exclusively white wines, while in the Alto Adige, 54% of wine produced is red. Currently
viticulture intensive deals almost exclusively the hills of Valle DELL'ADIGE Salorno between Merano and the Valle dell'Isarco between Bolzano and Bressanone, and part of val Venosta .

The area of \u200b\u200bcultivation of classical langrein coincides with the city of Bolzano, in particular, Gries, cities with warm soil and permeable, suitable for viticulture and ensuring production of quality wines.

I love the wines of Alto Adige, in particular those of Terlano.


Cuisine

The region is famous for cattle, with greater production of meat and milk, and fruits such as apples.

also has a lot of potato production, always present in local cuisine.
Without speaking, the famous Speck, made from the thigh of the pig, which is boned and dry with salt, garlic, juniper, bay leaves, pepper, herbs and smoke, using wood and fresh sweet juniper bushes.

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com