The Asprinio grape, also known as Ragusa, is widespread in Campania, especially in the provinces of Caserta and Naples.
Its ancient origins identify Asprinio as native of the area, it seems to derive from ancient wild grapes domesticated by the Etruscans, and also its farming system seems to derive from those ancient times. The grape is grown primarily in sandy soils, circumstance that protected the Asprinio from phylloxera. The grape high acidity makes it suitable for sparkling wine, both classic method and martinotti or charmat. This grape is also the main one for the production of the Asprinio of Aversa DOC wine.
Aspirinio's white berries are medium size, ellipsoidal with waxy, medium thick, gray greenish color skin. The cluster is medium, elongated, often winged, compact or slightly loose with medium size five-lobed leaf.
Wines made from the Asprinio tend to be of straw yellow color with green reflections and with a nose of fruity aromas with notes of citrus. Fresh and well structured in the palate, it is often used as a base for sparkling wines.
The Avanà grape is a native of the province of Turin, and it is widespread mostly in the Val di Susa. Its affinity with some French varieties, such as Troyan and Gamay d'Orléans, suggests an origin beyond the Alps that dates back to the times when the Piemonte made part of the Duchy of Savoy.
This vine has experienced a decline after the advent of phylloxera and is currently a marginal variety. There is no registry of a wine made in purity of Avanà.
The berry is black, medium or medium-large, spheroidal with thick and consistent skin with little bloom, blue colored. The cluster is medium or medium-small, cylindrical, sometimes equipped with a wing, slightly tight or medium loose with a medium or medium-small, orbicular and slightly trefoil leaf.
The Avanà vine gives a ruby red colored wine. The fragrance is delicate with hints of red berries and almonds. It is typically blended with Neretta and Barbera.
The Avarengo grape is native of the Pinerolo area, but it has almost disappeared due to its low and difficult productivity. Rovasenda quoted it in a publication dated 1877 as a vine of Pinerolo. It owes its name to the scarcity (avarezza) of its production.
Long black grapes produced by this vine were consumed at the table and also for diuretic treatment, then it was subsequently also used for the production for the wine.
The berry is black, medium, and spheroid with a resistant skin covered with bloom, black-blue colored. The cluster is medium to large, conical-pyramidal, with 2 or 3 wings, pretty compact with a medium-small, pentagonal, leaf.
The Avarengo vine needs long pruning to balance its vigor, so prefers expanded forms of farming. Its productivity is low and irregular.
This grape gives a not very intense ruby-red color wine. The fragrance is delicate with hints of red berries and almonds. Rarely vinified alone, it is usually blended with Neretta and Barbera.
If Barolo is considered the king of Italian wine, we can say without a doubt that Barbaresco is one of the many princes.
Barbaresco is a great red wine made with 100% Nebbiolo grapes grown in vineyards located in and around the town of Barbaresco from which it takes its name, and the villages of Treiso and Neive, in the Langhe region, in Piedmont.
The Barbaresco wine was granted the DOCG, Denominazione di origine controllata and Garantita status in 1980 and the “disciplinare”, the regulation that indicates the wine making process and lists the characteristics the wine should have, states that Barbaresco wines must be aged for a minimum of 2 years, with at least 9 months in oak, prior to release, and aged for at least 4 years to be labelled as “Riserva”. Barbaresco Riserva is only made in exceptional vintages. The ageing, and obviously the provenance of the grapes, are the main differences between Barbaresco and Barolo.
Barbaresco wines require a shorter, but it doesn’t mean that Barbaresco is not ageing worth wine, they have proved in more than one occasion, to stand ageing magnificently.
The typical Barbaresco wine has a bouquets of roses or violets with notes of cherry and when young, the wine is very tannic, although not as harsh as the Barolo, tannins that soften with ageing, for a vintage chart see the Wine Spectator site.
Barbera is a red grape variety widely planted mainly in Piedmont followed by Lombardy and in various other Italian regions and its cultivation has expanded over the years making Barbera the most planted varietal in Piedmont and together with the Sangiovese, the most planted in Italy.
Barbera is an easy to grow red grape, and whilst in Piedmont is very often vinified on its own to produce the widely known Barbera D’Alba and Barbera D’Asti, outside the region it is mainly found in blends due to its high level of acidity, supporting grapes that are lacking it.
Initially the Barbera was considered an average grape and wine, it is still the everyday wine in Piedmont, considered inferior to the Nebbiolo grape and wines, but over time, thanks to forward thinking wine makers and the use of wood ageing to add tannins, complexity and longevity, its reputation has grown and now Barbera produces excellent red wines.
The Barbera grape is used in many wines, there are dozens of Italian DOC appellations permitting its use, but the most important, 100% Barbera wines, are the Barbera D’Alba, from grapes grown in vineyards located in and around the town of Alba, and Barbera D’Asti, from Asti, both towns located in Piedmont and very close to each other.
Despite Barbera d’Alba enjoying a better reputation than its neighbour in the eyes of many wine drinkers, showing more elegance and less acidity, winemakers from the Asti region, are making outstanding Barbera D’Asti wines, mainly Superiore and Nizza DOCG, until recently part of the Barbera D’Asti DOCG appellation and now appellations on their own with the aim of changing the Barbera D’Asti reputation.
Barbera bianca is a variety of a Piedmont's grape cultivated mostly in the zone between Ovada and Acqui Terme. Its name is a result of a similarity in the form of the grape and the grape bunch with the Barbera, although it seems that they are not related when it comes to ampelographic.
Barbera bianca is first mentioned in 1825 by Acerbi who cited it was cultivated within the zone of Valenza. Rovasenda wrote about it in 1877, and many followed, to describe it as a variety of Oltrepo Pavese. The sad fact about this grape is that is almost impossible to find.
Although the grape is suitable for growth in the whole region of Piedmont, today it can only be found in the Province of Alessandria.
The wines obtained from the Barbera bianca tend to be of a straw yellow color, more or less intense, with a fruity and delicate nose. On the palate the wine is fresh and fruity, fine and balanced.
Barolo is a red wine made with nebbiolo grapes grown in and around the town of Barolo, from which the wine takes its name, and another 11 communes that make up the wine producing region, located in the Langhe, near Alba in Piedmont, with the five most important and vocated areas being Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba with la Morra’s Barolos considered the most perfumed and elegant. .
The Barolo “disciplinare”, the regulation that specify the wine making process and lists the characteristics the wine should have, from alcohol content to yield, states that a Barolo wine not only must be 100% Nebbiolo grown in the area, but also aged for at least 38 months of which 18 in wooden barrels. Barolo wines can be bottles as “riserva” when the wine has been aged for at least 62 months, with a least 18 in wooden barrels. Barolo is only set aside and labelled as “Riserva” in great vintages whilst in poor vintages, good winemakers often "declass" the wine and bottle it as Nebbiolo. The exact ageing and type of barrel is left to the winemaker and varies considerably between vintages and wine makers.
Barolo, often referred as the king of Italian wines, was one of the first Italian wines to be granted the DOCG status and it is one of the most known and appreciated Italian wines.
Barolo is an elegant and full-bodied red wine, with high acidity and tannins and suited for long ageing, for the Barolo vintage chart see the Wine Spectator site.
The Bellone grape is a versatile white variety indigenous to the Lazio region of Italy, notably cultivated in the provinces of Rome and Latina. This ancient grape, known also as Cacchione, boasts a rich history, with mentions by Pliny as "grapes pantastica" during Roman times. Today, Bellone is a key component in numerous Lazio wine denominations, particularly in the renowned Castelli Romani area.
The Bellone grape is characterized by its medium-sized, round, white berries with thick, waxy skins that display a yellowish hue with brown streaks. The bunches are medium to large, cylindrical-conical, often winged, and compact. The leaves are large, pentagonal, and five-lobed. This vigorous grape variety thrives in volcanic soils and requires medium expansion and rich pruning. While productivity is generally abundant, it can vary from year to year.
Bellone grapes yield wines of an intense yellow color with striking golden reflections. The aroma is equally intense, showcasing fruity notes with prominent citrus accents and a subtle mineral undertone. These vibrant white wines offer a refreshing and complex tasting experience, making Bellone a sought-after variety for Lazio wine enthusiasts.
The Bervedino is a white grape variety grown in the eastern part of the Colli Piacentini, where it is known under the name of Berverdino. The name probably comes from the amber color that the grapes take in sunlight. In recent years the cultivation has been drastically restricted to the neighboring areas of the Arda Valley (in the province of Piacenza). It is listed in the National Register of Vine Variety and it is annotated in the list of recommended varieties in the province of Piacenza.
Usually it is vinified in blends with other local varieties.
Bervedino’s berry is white, medium, irregular, and nodular with waxy yellow skin with amber hues. Its bunch is medium, pyramidal, and compact with a medium, pentagonal, three-lobed leaf.
The Bervedino grape gives a wine of a light golden color, fruity aroma and fruity, fresh taste that is not lacking in finesse.
The Biancame grape variety is present mainly in the Marche and is also known as Bianchello or Greco bianco. The Biancame owes its name to the rather pale color of its grapes.
The Biancame origins date back to a few centuries BC, but the spread of the vine began from 500 BC. Even Tacitus supposes that the wines produced with Bianchello (Biancame) have been the main cause of the defeat by the Romans in the famous Battle of the Metaurus, with Carthaginians warriors in a drunken state.
In 1969, Biancame gave rise to the name of the Bianchello del Metauro DOC. Biancame vine gives fresh and fruity wines and is often vinified in blends with other regional grapes. Its production area is located on the north east coast of Italy, including Emilia-Romagna and Marche, along the coast and hilly areas.
The berry is white, medium-sized, round with thin not very consistent, yellowish often sprinkled with dots and brown spots, slightly waxy skin. The bunch is large, cylindrical-conical, often winged seeds and tightened with a pentagonal, medium to large size, five-lobed leaf.
From the vine “Biancame” you get a straw yellow colored wine with a delicate aroma of apple and peach, with hints of spices; the taste is slightly acid with fresh aromatic finish and with a pleasant bitter aftertaste.
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