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Specialty Wines of Italy

Specialty Wines of Italy. John P. Biestman Liz Wilson Richard Adatto A WAC Wine Club Cellar Tasting January 10, 2013. Sangiovese. Cherry, Fruit, Earth, Cedar Produces Chianti ( Classico ), Brunello di Montalcino , Rosso di Montalcino , Montefalco and others

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Specialty Wines of Italy

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  1. Specialty Wines of Italy John P. Biestman Liz Wilson Richard Adatto A WAC Wine Club Cellar Tasting January 10, 2013

  2. Sangiovese • Cherry, Fruit, Earth, Cedar • Produces Chianti (Classico), BrunellodiMontalcino, RossodiMontalcino, Montefalco and others • Backbone of “Super Tuscan” – blended with Cabernet Sauvignon, Merlot, Cabernet Franc and aged in French Oak Barrels where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc)

  3. BrunellodiMontalcino • Made from Brunello, a Sangiovese clone. • Strong, dark, tannic. • Medium body, red cherries, tobacco, leather, licorice, spiced wood. • Must be aged for five years, two years in wood before release.

  4. Nebbiolo • Translates as “little fog”. Best describes the climate of the region in the Piemonte in autumn. • A noble and difficult-to-grow variety. • Top wines are Barolo and Barbaresco from the province of Cuneo. • Long-lived. Wild mushroom, truffles, roses, tar.

  5. Barbaresco • Aged two years, one of which must be in oak or chestnut. “Riserva” after four years of aging. • Tannic. When mature: dry flowers, violets, white truffles, anise. When younger: spice, fruit aromas. • Pairs well with game, meat, fowl, polenta.


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