Ep. 1858 Marco Gandini Narrates Pt. 62 | Italian Wine Unplugged 2.0

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. For all the super wine geeks out there, we have a special new series dedicated to you. We are reading excerpts from our new addition of Italian wine unplugged two point o. Wine lovers tune in for your weekly fix. Only on Italian wine podcast. If you want to own a copy of this new must read Italian wine textbook, just go to amazon dot com or visit us at mama jumbo shrimp dot com. Disriola. Description, grow mainly in the Trentino hills since the 1800s. It is also found in Lumberi and around Lago de Gardo. It's ideal location is due to the drying effects of the ora del garda breezes moving northward from Lago de garda and considered the perfect microclimate for air drying grapes. Noseola is named after the hazelnut because of the color of the stalks when ripe and the hazelnut aromas of the wine. At one point, it was thought to be identical to, but it is not, and is most likely the offspring of the ancient varietal known as Sentonyms, and a vineyard loosely packed medium sized berries with winched elongated bunches. It is resistant to diseases and certain weather, but spring frost can be a risk due to early butt break. It is also susceptible to rod and well ventilated areas are best. In the glass. Dry, crisp, white flowers, citrus, hazelnuts, light bodied, but very high acidic and noticeably tart, but very high acid and noticeably tart lemony refreshing mineral finish. Is rich, complex with ripe peach, marzipan, candied pineapple lime, tropical fruit, jamaromas, and flavors. Specific styles. Nossiola is versatile and can be made in a dry or sweet style or sweet still style. Trentino vinosiento is made from air dried grapes up to five to six months that lose fifty percent of their weight and is the longest dried grape of any vincento. These are much sweeter and creamier than vincento wines from Tuscany and umbria. At the table pairs well with or green apple and arugula salad and creamy young cheeses. Associated regions and GOPs. Trentino Noziola, GOC and Trentino Vidal DOC. Trentino GOC. Benchmark producers, dry styles, and and and and Vinosanto, gino petroci, Pisoni, francesco poli and Giovanni poli. Description. Mainly found in Sardinius provinces of and it is the second most planet and one of the oldest varieties on the island. Its name could derive from the finishing word for fire. Or named after the ancient volcanic towers built around the islands called Noragi. In the vineyard adaptability to different soils large tightly packed bunches with medium sized leaves medium sized berries with waxy golden yellow skin vigorous and high yielding late ripening. And the glass. Lemon yellow with a slight green hue medium body, high acid, medium plus alcohol, relatively neutral profile, aromas of citrus lemon, white flower, green apple, fresh fruit may display a bitter finish, drink young. Specific styles. Typically, vine dry but can be sweet or fritante. Manovarietal as well as blended with other local varieties. At the table, with prawns and time or ravioli stuffed with associated regions and DOPs, sardinia Nuragidicali, GOC, many Sardinians, IGP. Benchmark producers, Arjolas, Pala, Cantine Didolianova, Aldaria. Description found in Veneto. Consider a favorite of local birds. It is thought to take the name from its Italian word rediscovered by Mazi in the nineteen seventies and is gaining ground as a blending partner for wine. In the vineyard adaptable to many terriers, but grows bass in gravel and sand. Small tide bunches, small five lobe leaf, small berries with thick skin, strong resistance to botrytis bunch rods, builds sugar quickly. Low and inconsistent yields, meat ripening. And the glass, intense ruby red color full body, medium acid, notes of herbs, baking spice, dark forest berry, violets tar leather, firm tannins, powerful. Specific styles, mostly part of a plant, still dry wine, adds color, tenon, and structure to a valpolicella blend. Few examples as a variety of wine. At the table, grill meads and aged cheeses. Associated regions and DOPs. Venuto, Rosa, IGT, DOC. Benchmark producers. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, HimalIFM, 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.