Ep. 1795 Marco Gandini Narrates Pt. 56 | Italian Wine Unplugged 2.0

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The historic relevance that the Greek world had on the culture, traditions, food, agriculture, and wines of Italy, particularly in the southern and central parts of the country is still reflected today in the fact that several modern day Italian grape varietals have a greco sounding name in spite of minimal genetic proof of any relationship with any ancient Greek varietal. Two of these are the Grecettos, and Greceto Ditodi, a k a pinolletto, and they are genetically unrelated that also goes by other synonyms, such as Greceto, Greceto Bianco, Greceto Espolitino, is most commonly grown in umbria with some plantings on the border with lazio. Due to its success in the region, the grape has come to be considered native, most specifically in the area of Orvieto, producing the historically renowned wide Orvieto wines. Gregceto Ditodi, as it's called in umbria, or as it's called in Emilia Romania. This name seems to originate from a name given to the variety by pliny the elder in his Natural's Historia masterpiece. Has other synonyms such as Gregceto gentile, Allianzina, and most generically Greceto. It is commonly planted in the Amelia region of Italy and specifically in the Hilli territory surrounding the province of bologna to produce the Coli bolognaise pinulator wines also found in the Coli Martani area in umbria near the historic town of Todi and the vineyard. Greceto Deervieto finds its best expression in the Orvieto TOC area where both the altitude and exposures play a key role. The human climate of this area is considered to be temporary and the soils are composed of tough rocks of volcanic origin with good drainage. It is a variety that has good resistance to the cool climatic conditions of this area, as well as a resistant to a peron aspera, but it can be affected by oedium. Grecito de Avieto can be vinified alone or blended as most commonly happens with Trebiano Tuscano, Malvasia Bianca, Chardonnay, and sauvignon blanc. In recent years, the best producers have moved away from overuse of blending partners and have begun to vinify Cerceto Dervieto as a varietal, including a superior style, which has raised its profile and produced wines that can be age worthy. Grecito Ditaudi Pinyoleto thrives in the hills surrounding the city of Bologna, where the soils are predominantly composed of morals, conglomerates, and layers sandstone, and rain is quite common and abandoned. The ideal training system is GEO, and the vine is quite resistance to winter coal as well as possible spring frosts. In the glass, when vinified as a single arrival and it's dry sick expressions, is dry with good acidity and structure and delivers a variety of aromas that go from pear to apple to hazelnut and flour nuances of Acacia, chamomile, and hay. Makes dry white wines that are sapid and care aromas of citrus fruits and herbal, mostly stainless steel vineified. Specific styles, Greceto Dorvieto, under the Orvieto GOC appellation, comes in a variety of styles such as as well as made by grapes from Lindenia Tardiva, late harvests, and but is affected is typically identified as a still dry wine under the Coli Martani DOC, although a sparkling version is allowed. Under the Coli Bolognese Pignolletto GOCG, the wines are typically still, although both Frizante and Spumante versions are permissible. At the table, the wines made with Grecettos represent the landlocked territories of Italy with a mixture of volcanic and other soils grown on and near the foothills of the Epanides. The wines match quite well with soups made from legumes and vegetables, pasta fajoli, and also grilled white meats and young cheeses. Coming back to America, Van Italy International Academy, the ultimate Italian wine qualification be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at ben Italy dot com. Associatediated regions and COPs. Emilia, Coli Bolognese Pignolletto GOCG, Pignolletto GOC, Pignolletto GOC, TODi GOC. Benchmark producers, Orvieto, Barbarani, and Sergio Motura, Grenorino, description found in Piedmont, it is a historical grape variety documented at least since the mid thirteenth century in the region's Monferato area. Its name derives from Grignole, referring to the grinding of one's teeth due to the characteristic high acidic antenna intensity of the wines. Another possible origin stems from the word granola which refers to the high number of pips in the berries. Throughout the centuries, the wines were highly sought after and appreciated due to the lighter color and elegance. Several biotypes are available. Yet it is minimally planted today, roughly one percent of Piedmont's surface. End of vineyard requires ample sunlight. Location of the vineyards is key to fully ripen the berries and tame its acidic tannic bites. Soil types can range from sand in asti to Terribeanque, calcareous clay in Alexandria. Site ventilation is another relevant factor to avoid unwanted rot due to Greeniolino's fist type bunch. Overall, it is a challenging variety as it suffers from miller and age and asynchronous maturation and produces only small quantities of wine due to its small berries. In the glass, typically fairly light in color, the nose delivers aromas of strawberry and raspberry, as well as fresh flowers. On the palette, a crunchy acidity and pointed tannic structure make the wines always quite refreshing. Specific styles, dry, still. Mostly only still fermented, and then bottle refined as wood aging would only add more unnecessary tenants. At the table, complimentary with mountain, herbal, and soft cheeses, as well as antipasto associated regions and DOPs. Piedmont, Grenulino Delmon Ferrato Casa Lisa. Benchmark producers, Brico Mondalino, Bryda. Grillo. Description found mainly in Sicily. It has been popular because it grows well and has potential sedative characteristics, well suited to Marcella. Its name derives from the word Pips or Grili in the local dialect, predominantly found on the western side of the island, it is a crossing between two grapes. Catarato bianco luchido and Moscato de lasandria. It also has two biotypes, grillo vecchio and grillo novo. Novo is more widely planted and it is less susceptible to miller and age. The grape is also called the chameleon as it expresses itself according to the producer style winemaking methods and terrar. End of vineyard grows well in higher temperatures and handles drought while still producing vigorously. Without the proper care, it leans toward a higher alcohol and sugar content and can be susceptible to somber. With careful management of the canopy, Grillo is capable of a long hand time. The bait remains about best practice in the cellar to protect aromas without masking authentic characteristics. In the blast, straw yellow in color, lovely freshness, soft fruitness, especially when made with minimal intervention methods. If grown in warmer areas, it can be more tropical on the nose as well as having sunblossom, an exotic mango and papaya aromas. In contrast, some will have nodes of green fruits such as apples, and sitches and hints of grass, specific styles, dry, still white wines, occasional late harvest, and plays a large role in the blends of Marcella. At the table, lighter pastas, fresh peas, and basil, spritz of lemon, fresh sardines on toast, rustic salads, and sizzle vegetable dishes, like asparagus, with crispy bacon, topped with pine nuts, and soft cheese dishes like tomato and burrata salad, associated regions and DOPs. Sicily, Cicilia, DOC, Marcella, DOC, IGP Ciciliani, some plantings in Apulia. Benchmark producers, Faldo Montoni, Guzumano, Donna Fugata, Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, Emilia FM, 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 costs. Until next time, Cheaching.