Dating an itialian

CARIGNANOSmall amounts are planted in Tuscany, Marche, and Lazio where the variety adds color to some blended reds and roses.But it is in Sardinia that it has made its’ strongest showing.It is rarely vinified on its own but rather blended with other local varieties like Vermentino. –Guy CANAIOLO Cultivated mainly in Tuscany, Canaiolo (along with sangiovese, malvasia, and trebbiano) were part of the original recipe for Chianti and is still an accepted part of the blend for DOCG Chianti and Chianti Classico.Straw yellow to pale gold, one finds scents of wild herbs and chamomile flowers. The dry version goes with fish dishes and the passito version can be drunk alone or with pastries. It can also be found in other DOC/DOCGs; Vino Nobile, Carmignano, Pomino Rosso and more.It is a deep garnet red that is round and full bodied.CARMENERE Derived from the word “carmine” as a reference to it’s deep color it is a low yielding variety due to it’s susceptibility to coulue (inability to flower).BONARDA Bonarda originated in Piedmont and its cultivation is pretty much restricted to that region.

In its native Piedmont, it is usually vinified as a single variety wine, while in other regions it is more often part of a blend.

These wines can be dry, sweet, sparkling, or still. Notes of sage and rosemary on the nose, silky texture and flavors of plum skin. CORTESECortese is grown in Piedmont and has a high concentration of sugar, substantial acidity, and subdues alcohol.

The best examples of Cortese are supple and have tenuous scents.

AGLIANICO “The Barolo of the South” Certainly its versatility makes it one of the most important Southern red grape varieties in terms of fine wine production.

It lends body and character to lively roses, to fruity wines, and to well structured and velvety textured, long lived reds.