Download e-book for kindle: Native Wine Grapes of Italy by Ian D'Agata

By Ian D'Agata

Mountainous terrain, volcanic soils, innumerable microclimates, and an old tradition of winemaking encouraged by way of Greeks, Phoenicians, and Romans make Italy the main assorted kingdom on the earth of wine. This range is mirrored within the indisputable fact that Italy grows the biggest variety of local wine grapes identified, amounting to greater than 1 / 4 of the world's advertisement wine grape varieties. Ian D'Agata spent 13 years interviewing manufacturers, strolling vineyards, learning to be had learn, and tasting wines to create this authoritative consultant to Italy's local grapes and their wines. Writing with nice enthusiasm and deep wisdom, D'Agata discusses greater than varied local Italian grape types, from Aglianico to Zibibbo.

D'Agata presents information about how wine grapes are pointed out and labeled, what clones can be found, which soils are excellent, and what genetic facts tells us a few variety's parentage. He supplies historic and anecdotal money owed of every grape type and describes the features of wines made of the grape. A local record of sorts and an inventory of the simplest manufacturers supply extra suggestions. complete, completely researched, and interesting, this booklet is the appropriate significant other for a person who desires to comprehend extra in regards to the gigantic enological treasures cultivated in Italy.

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Thus when sampling Verdello grapevines, the likelihood of picking up a vine that really isn’t Verdello is high, and the skill of the ampelographer becomes of paramount importance. If the ampelographer mistakenly identifies one of the vines as Verdello (in a vineyard that likely contains many similarlooking but altogether different varieties), the DNA profi le of that grapevine will be taken to be that of Verdello; this DNA profi le will then be the reference DNA data for that research group’s databank.

It’s much more difficult to distinguish between, for example, Italy’s many Verde-something varieties or between Cataratto Bianco Lucido, Cataratto Bianco Extralucido, and Cataratto Bianco Comune, because the morphologic differences present are a great deal more obscure, and limited mainly to differences in berry appearance. According to DNA microsatellite studies, all three are genetically identical: but in my experience, the Catarattos not only look and exhibit viticultural behaviors that are different enough, but the wines are different too.

Back in 2000, practically no one ever mentioned the likes of Malvasia Puntinata or the wines that were made with it. Considered a blending variety at best, Puntinata came to my attention during my vineyard visits and cellar tastings: the variety was wildly better than the other Malvasias used to make wines in Lazio. I began talking with vineyard managers and estate owners about the need to be more attentive not just to how their wines were labeled, but also to their exact makeup. For instance, I recall speaking with Pallavicini winemaker Carlo Roveda and marketing manager Giovanna Trisorio— now the marketing manager at the Cincinnato estate at Cori in Lazio but who held the same post at the Pallavicini winery near Rome for most of the first decade of the new century—about producing a pure Malvasia Puntinata sweet wine, and relabeling their dry wine to show it was specifically Malvasia del Lazio (also known as Malvasia Puntinata).

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