Ep. 1729 Marco Gandini Narrates Pt. 50 | Italian Wine Unplugged 2.0

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Chizanise, description, found mainly in Latio traces its roots to the Roman Empire with the grapes name derived from the town of Chizano, South Rome, There are two widely recognized variety of Chizanese in Chizanese is, as its name suggests, the more common of the Chizanese. Cizanese daffile is the last common but considered the highest quality calver. In the vineyard often struggles to ripen, a characteristic made more challenging by the fact that the variety also seems to prefer higher elevation vineyards. Chizanese is recognized by its larger berries. All cultivars are susceptible to powder and mild too. In the winery, the grape can also prove challenging can quickly become reduced, if not carefully monitored. In the glass, deeper ruby red in the glass, generally medium bodied with refreshing acidity. When well made, the generous tenons should be soft and almost silky. The best examples are elegantly perfumed with notes of ripe cherry, cassies, rose petals, cinnamon, and sometimes pepper. Specific styles, majority, dried stone. Some examples of the historical sweet basil and sweet sparkling styles still exist. At the table, traditionally paired with spitzatino di Pufferale, water buffalos to but goes well with modern meaty dishes, such as herb, crested pork, associating regions, and TOPs. Castelli Romani TOC, Cizan is a DOC. Cizan is a Diolevano Romano, DOC, Roma, DOC, Velitric DOC. Benchmark producers, Chiliogolo, description found mainly in Tuscany with other plantings in nearby liguria and umbria. The names refers to a small cherry, the size of the berries, as well as the predominant aroma and flavor of the wine. There have been various studies to try to determine the exact relationship between Santreza and Chielgolo. The most current of which suggests that Chigialo is the child of Sanjorice. It is often mistaken for Sanjorice due to the fact that they are often planted together in the vineyards and also share the same flavor profiles. It is often mistaken for other grapes as well, such as garnacha, and Are you enjoying this podcast? There's so much more high quality wine content available for mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged. The jumbo shrimp guy to Italian wine, sangiovese Lambrusco and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. In the vineyard, large and long bunches with medium to large berries. It is sensitive to gray rod, strong winds, and spring frost. It is draw resistant and tolerates heat well, especially older vines. It does arrive well in cooler areas. It arrives early usually before the end of August, and it is very vigorous and reliable and needs soil that train well to keep the waves from bursting. Hill sides are best for wind control and water drainage and are preferred over flat vineyards. In the glass, pale ruby in color with aromas and flavors of bright red cherry and red berries. Low acidity and alcohol, medium bodied, smooth tenants. Chewy color from liguria tends to be more herbal while the wines from umbria are simpler, but still pleasantly fresh fruity. Specific styles dry, still red, and rosato. It can also be made in the novello style. At the table, grilled meats, and cheeses, associated regions and doPs. Mainly grown in Tuscany, also in Lazio, umbria, and small amounts in liguria, and Apodia present in twenty different EOC wines, and numerous IgT blends. Manover idles were once rare, but are now on the rise. Punchmark producers, Tuscany, Santo, Antonio Camilo, Castino Lacella Rasioni and Ceconelo, description, leonardo Bussolletti. Description, also known as Kachola, Kachumela, Kachumela. Plantings have expanded recently since it was discovered and reevaluated in the late nineteen nineties, there is limited history to explore, but it is native to Abruso, and most of the plantains are found predominantly in the province of Kiti. Used as a blending rate and now approved by the Abruso DOC to be produced as a hundred percent cogotula wine, in the vineyard, traditional pergola, abruso, medium sized bunches, that are semi tight with a cylindrical conical shape, thick yellowish green skin, then we'll often have brownish marks and brown spots. Late ripening varietal, typically early part of October. In the glass, pale lemon yellow color with green reflections. Nose has persistent white flowers and granny smith apple. Bella strikes with citrus flavors of tart lemon and pink grapefruit with a savory grassy no reminiscent of sauvignon blanc, dry with medium concentration of balanced fruit, medium plus acidity, and medium plus length. Specific styles, dry still wine. Spartling as Pumante, Frizante, and Colfondo. The trend is a hundred percent varietal specific, although the region allows for blending. Blending partners include Trebiano debruso, Pecorino, pasadena, and Malvasia. At the table, clam, steamed, and white wine, Asian dishes, goat cheese tart with caramelized onions, associated regions and DOPs. Abrutso TOC must be one hundred percent, and, and, IGT, ICTs, some plantings in the northern part of Pulia. Patchmark producers, Cantinatolulo, both sparkling and stale. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcast spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication until next time.