We are between Liguria and Tuscany. Cannaiolo vs Sangiovese. History, importance and different biotypes of Cannaiolo. Like vigor and aptitude for grafting, they will facilitate one after the phylloxera at the expense of the other. Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club in Rome and bring Italy home to you …
Terenzuola and massive selection
Mass selection. The Colli di Luni DOC allows the farmer to produce a 100% Vermentino. Many DOC producers turn to a well-known nurseryman from Udine, who sells Vermentino Sardo to them, which will therefore be planted in Liguria. Alternative? Mass selection: that is, biotypes of Vermentino (in this case) which over the years have better adapted to the territory, …
Terenzuola: history of Vermentino grapes
Vermentino (also known as Furmint in Hungary, Rolle in Provence and Pigato in LIguria), reveals itself, in this territory, as a grape variety that gives the best with the elevage, more similar to a Riesling compared to Malvasia (descent that is attributed to it). Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine …
Pacina I Piemontesina Style in Tuscany
Piemontesina’ is a style of vinification that requires prolonged contact with the skins during the fermentation phase. The secret, or skill, of the producer, is focused on the balance. The extraction of tannins from the skin gives antioxidants, but the risk lies in prolonged contact which could reabsorb the same properties released to the must. Not in Rome? …
Lieselehof I Museum of Wine
In the video, surrounded by vineyards, Tenuta Lieselehof presents the didactic path of the vines with 350 different varieties of vines, a unique place in Italy and worldwide. The appropriate signs inform the visitor about the vines, the rootstock, its origin and the varieties used for the cross (hybridization of vine). Among Georgian, Lebanese, Spanish vines we also find …
Lieselehof I Orange Wine
In the Liselehof cellar it is explained the concept of “orange wine”, a name perhaps coined by the Americans, and the fundamental steps to produce this kind of product are highlighted. Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are. Roscioli …
Malvasia and Corinto Nero on Lipari by Nino Caravaglio
Nino Carvaglio takes us for a walk among his vineyards, he tells us about the cultivation of his black Corinth and his Malvasia. He describes the geography of the island and speaks quickly giving us a lot of valuable information. Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club in Rome and …
Welcome in Champagne: Maison Gosset
We are in Champagne, Maison Gosset. MIcheline Tarlant shows us her cellar: classic tunnels dug in the rock, typical of this area, and entire walls of crai. Micheline explains the importance of limestone (or better, marine mollusc fossils), and how the properties of this soil have an impact on making Champagne unique. Not in Rome? WE’LL BRING ITALY …
La Colombera: Cogna, a grape jam made from the Timorasso grape.
Elisa from La Colombera talks about Cogna, a grape jam made from the Timorasso grape. They produce the jam during the more quiet period, taking the grape must of Timorasso wine and boiling it all day until it is reduced by half. The next day they add pears and apples, after which they boil it again. At the very …
Patrick Uccelli and his biodynamic point of view
Patrick Uccelli says: “in biodynamics, I want to transfer what is outside, inside. The world is not unidirectional, but bidirectional”. Four-level ecosystem, where plant, soil, animals and man, “organize” themselves differently and contribute to making good wine. This is the Darnach’s philosophy. Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club in …