Native Wine Grapes of Italy
Format: PDF / Kindle (mobi) / ePub
D’Agata provides details about how wine grapes are identified and classified, what clones are available, which soils are ideal, and what genetic evidence tells us about a variety’s parentage. He gives historical and anecdotal accounts of each grape variety and describes the characteristics of wines made from the grape. A regional list of varieties and a list of the best producers provide additional guidance. Comprehensive, thoroughly researched, and engaging, this book is the perfect companion for anyone who wants to know more about the vast enological treasures cultivated in Italy.
also larger grape bunch is a truncated cone in shape and more compact. The berries are irregular in shape and size, but are usually round and larger than those of any other Schiava. Unlike the other Schiavas, Schiava Grossa has been the subject of much clonal selection research, and there are a rather amazing nineteen ofﬁcially certiﬁed clones available for planting. Though the grape groups and families 139 commercial importance of the Schiavas may not be anywhere near what it used to be in
generally resistant variety, in wet years peronospora can be a problem, while in hot and dry ones Aglianico can also suffer. Aglianico grows very well even at altitudes (six hundred to seven hundred meters above sea level) where most red grapes never manage to reach optimal ripeness. Yet Aglianico doesn’t just get by in these marginal climates: it manages to produce some of the world’s greatest, richest, most ageworthy wines there. What’s more, while Aglianico is very capable of translating
were used to identify grapes once. Unfortunately, concentrations of these compounds can be affected by a number of variables, including climate (Jackson and Lombard 1993), water supply (Hardie and Martin 1990), and canopy management (Smart and Robinson 1991). For example, wines made 18 grape varieties from aromatic varieties are immediately recognizable because of their spicy, ﬂoral, and very fruity aromas: these are the result of aromatic molecules such as terpenes, benzenoids, and
Malvasia. I believe Greco Bianco to be the best Greco of all because just like Riesling, and unlike Chardonnay or Greco itself, Greco Bianco has the unique ability to give both fantastic sweet wines and very good dry ones. In this light, the proposed identity between Greco Bianco and Malvasia di Lipari seems logical, since the latter variety has always been associated with absolutely fantastic sweet wine production. Greco di Bianco is the only air-dried wine to be granted DOC status in Calabria:
laser-like precision of spicy red berry and violet aromas and ﬂavors and high but harmonious acidity. When they are not the product of excessively air-dried grapes, these wines have a lightness and fragrance to the wine that is truly rare. These wonderful wines—admittedly, a minority of those produced—won’t strike you as having 15 percent or more alcohol (though they do) or as the result of air-drying grapes (though by law, air-drying proceeds for a minimum of twenty-one days, and most producers