Ep. 1910 Marco Gandini Narrates Pt. 67 | Italian Wine Unplugged 2.0

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It is produced in all regions of Italy except Alsovali and Trintin alto Adija, most prominent in Tuscany, Marche, and Emilia Romagna. DNA studies regarding its parent age have discovered Strento Bercino as a possibility various other scenarios are yet not conclusive. Other possible parents include Negro Dolce and Calabrio de Montenovo. Sangevessa itself has a parent relationship to many Italian wine grapes, footer bolstering its status as a grave of great importance, and long history in the country. Decendants include severe grape from Sicily, indicating a potential path of these grapes travel over time. The sangiovese vine likely originated in southern Italy and has spread across the peninsula most notably to Central Italy and Tuscany with numerous biotypes and clowns. While the most noticeable biotypes are San Jose Picolo and San Josegroso differentiated by very size There are many others, and the choice of selection is important in matching the best vine to climate and soil. Historically written documentation of sangiovese only dates at least as far back as the sixteenth century. The name has potential references. Sanguis Yobe, blood of jupiter, and San Giovanni, San Giovanni, or Saint John, whose celebration day coincides with summer solstice. It has many synonyms, some that are historical references to grape names before they were determined identical to sangiovese, including Bruno, Sanerveto, Prolio gentile, Morellino, and Nieluccio. In the vineyard, very good at expressing terroir and grows in a variety of soils and climates. Even within a limited geographical area, like Canticlasico or Monteaccino, different soils can lead to significant variety in the grapes expression within the area. With high acidity and tannins, it requires a long growing season to provide adequate body and phenolic ripening. Last fertile soils are desired to constrain vigor and yields must be controlled to produce a quality wine. Gross bass in soil with high limestone content provides elegant aromatic wines and a glass or soil of Cantic classical, a shell clay mixture, sedimentary and rocky soils that are well draining also make good expressions. Does not perform well in volcanic soils. The vine can adapt to different training types, and the training can therefore be selected to produce the best results in particular location, like using alberobello in dry well drained areas. In general, cooler climates produce fresher and brighter expressions of sangiovese with more flora aroma, while warmer climates such as coastal and Montecino areas make fuller bodied and rubbery specimens with more urban notes. Sun exposure in Montecino is also important, as well as its relative location within Montecino, where the northern part as a climate more similar to Kanti, and the southern part is more Mediterranean. One of the key challenges in making wine from SanJOVese is balancing the high acidity and tenon with a relatively lower body. This challenge can be addressed through blending with other grapes for body and color and also through longer maceration. A cold soak can be employed before fermentation to enhance aromatic characters. The white maker may also choose varying method of aging, including no oak use oak, new barrekes, and bottle aging. In the glass, testing profiles depend on the growing location and the vinification. Generally wines will exhibit medium ruby appearance and primary aromas of red cherry, followed by licorice, tomato leaf, and violet, or herbal aromas. More aged examples take on leather and tar characters. Minium high tenon with powder and mouth fill, high acidity, medium to full body may use large used barrels for aging, but may also have new verweeks. Specific styles, almost always a dry, still wine with some rosato examples often produced as a blend, although Granel de Montecino, DOCG, requires hundred percent sangiovese. Blants may be produced with native Italian and regional grapes, including Malvaziano, and Malolo, blends with international grapes like carbonate, sovignon, and merlot may add body and color, along with softening acidity. At the table, hard cheeses, such as pecorino romano, or parmigiano regiano, and also classic tomato sauce. Oak aged examples can be paired with grill and roasted meats and sausages. Associated regions and DOPs Tuscany, Brunoo de Monteino, DOCG, Vino, DOCG, Carmignano, DOCG, Canti classical, DOCG, Conero, DOCG, Roso Conero, DOC, Emilia Romania, Romania, DOC. Benchmark producers, Antinori, Funtody, Frisco Baldi, Scipettino. Rescription records show that Scupetino has been in Velaculture were used in the eastern corner of Fruliveneza Julia and bordering Slovenia since at least the thirteenth century. It still thrives primarily along the Ud River Valley, around the municipality of Praboto and the Hamlets of Charla and Albana. Once believed to be a mutation of local champion, Ribula Jolla, the grape is also known as Ribula Nira. Although modern and paleographic techniques and recent DNA testing have disproven this theory, the synonym is still in use. Other names include Eribolinera or Pocalsa. In Italian, the onomatopic word translates to gunshot or little crack, a reference to the crunchiness of its berries and its lively acidity, or possibly the spicy notes of cracked peppercorns, evident in the wines. Similar to other indigenous grapes, it narrowly escaped extinction. First, shocked by o idiom in the eighteen fifties, And by the phylloxera epidemic in the eighteen sixties, it then fell out of favor in the twentieth century with yield, consistency, and commercial appeal were paramount for producers trying to make ends meet. So scarce was the evidence of his existence that it did not make the list of Appalachian wines when the, when the, was established in nineteen seventy and failed to be included among the varieties authorized and recommended for the cultivation under the EEC regulations until nineteen eighty three. Currently, the total plantings in this appalachians amount to eighty actors with two sub zones added to the discipline are, chala nineteen ninety five, and two thousand eight. In the vineyard, Skupetino has large bunches sometimes winched relatively compact, elongated, and cylindrical. Are you enjoying this podcast? There's so much more high quality wine content available from mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged, the jumbo shrimp guide to Italian wine, Sanjay, Lambrusco, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. The medium to large blue back berries are coated with a waxy bloom that help prevent sunburns. Not easily adaptable and needs the typical model, for the proper intake of water and minerals. This vine struggles in hot finishes and prefers cooler microclimates. But being a late ripener, it demands a long and gentle ripening to avoid unpleasant green woody nodes and unripe tenants. It is also susceptible to miller and age and flora anomalies and is not resistant to pests, especially per an aspera. Mile by constant ventilation, as well as good water drainage and exposure, are crucial to the success of this vine. In the glass, brilliant deep ruby red in color. Wines of squidino have a minimum body and structure, well known for its famous natural pepperness due to the high levels of rotundone, the sescriptopine generously found in its grape skins. Generally, the elegant and fragrant aromas of cherries, raspberries, and small berry fruits, along with the underlying floral notes, Define grain tenants and moderate alcohol pair with a sustained acidity all combined to deliver good drinkability with aging, the wine evolves more complex notes and woody underbrush, tobacco, and tar, and a fuller fill on the pallet. Thanks to a supportive geowener temperature range, an excellent ventilation, the wines from Prepoto and albana are generally richer and bolder with more fragrant aromatics than those from where a cooler microclimate delivers more refinement slender body, high acidity, and a distinguished fruity purity that can be almost weightless on the palate. At the table, with its elegant, asserted presence, It sits particularly well next to the poultry or foul, partridge, bro stock, or goose, and Venetian style veil liver. For a traditional friulian pairing, try rabbit stew or polenta. Or is sausage specially called Marcon Delle lighter styles can even pair with rose or grill anchovies, sardines, or mackerel, and rad fish soup associated regions and DOPs. Frioli call yourientale, DOC. The variety is also cultivated in the is also DOC and other parts of the region under the larger IGT, Venezia Julia. Benchmark producers, Vigna Petressa, Antico bravo, description. As one of Trantino's main grapes, its poetic name, which translates as the golden one from Terrol, refers to its long standing value in the region. With written references dating all the way back to the thirteenth century, it is not surprising that a Teroldego based wine was served at the Royal Court of Vienna and in other European cities in the eighteenth and nineteenth centuries. DNA testing has revealed that Teroldago is a parent of LaKain and a sibling of Dureza, a parent of Chirra, and it's also relevant to Pinonoir. Even though Teroldegorotaliano became a GOC in nineteen seventy one, The variety risk extension on account of its high acidity and mass production. It was the inspired intuition and dedication of winemaker Elizabeth Foradori that brought Terol to go back to the international stage. Foradore initiated a qualitative revolution by completing a mass selection of the Estates oldest and most high quality yielding vines and then introducing GEO vine training to limit the vines natural tendency to highly vigorous productivity. The result was a more concentrated, complex, and age worthy style, other producers soon emulated. Despite numerous attempts to acclimatize to roll the good into other regions, It remains deeply bound to its mountains and the unique environment of the Pianaroteliana, a sandy gravely plain at the foot of the dolomites, circularly regarded as the original and best site for the variety. Teroldegor Italiano DOC is one of the few sites, variety specific appalachians in Italy. In the vineyard, Teroldegor produces, compact, elongated, pyramidal bunches, with medium to small round blue blackberries with thick resistant dusk skins. The fruit is normally low in tenon, but high in aroma, color, fruit extract, acidity, sugar, and potential alcohol. The soil in the Piana Rotagiana is rich with calkyries, brinitic, and perforated rocks carried downstream by the river Noche, thus ensuring perfect drainage for rainwater and melting snow runoff. The vertical rock walls that protect the vines from the cold winds and reflect the heat absorbed from the sun back into the vineyards considerably mitigate the temperature and regulate air humidity. Dis conditions are virtually unique to this environment and essential for the best expressions. In this opine climate growers might still encounter issues with this light ripening variety is also prone to fall enough punches in windy sides and to botrytis rot in humid years. In the glass, deeply colored wine due to one of the highest concentrations of anthocyanins. Expect crunchy aromas of red berries, cranberry, and cherries, and darker fruits like blackberry and plum, flavor, savory, and tarry notes add complexity to a fruit forward bouquet, and in the best examples, a pleasantly refreshing bitter almond note lingers on the finish. The acidity is always bright, but the wine is never overly astringent on the tannic front. It is well balanced soft and needs minimal aging to be appreciated. Specific styles. In the gravel rich soils of the Rotagiano plain yields are generally high resulting in light bodied fruity wines with good acidity and soft tenants. Also identified as rosato or Krezza, pink in color, with hues ranging from coral to salmon to garnet, it is generally an highly enjoyable wine with a decent fruity aroma, a dry taste, and a characteristic slightly bitter almond aftertaste. When meals are kept low, tenants are allowed to ripen fully and the wines mature in oak. These wines get bolder, delivering deeper fruit flavors, spices and smoky notes while still retaining good acidity and a soft tannic structure. At the table, Teraldego pairs well with cured meats such as prosciutto or spic and bacon dishes. Also delicious with various mountain cheeses. With pasta, it can pair well with a carbonara sauce or Tayatele with wild boar ragu. In the case of a younger wine, choose chicken or juicy roast beef as a partner. With an aged wine, choose herder meat dishes such as goulash, game, or venison stews. Associating regions and EOPs. Trentino GOC. In glance, it adds color to wines in Tuscany, Cicily and Veneto. Outside of Italy, you can find small patches of Terroldigo planted in California in Santa Barbara, Amarador County and Lodi. It is also appearing in Colorado Australia and even as far as south as Brazil. Benchmark producers. Foradori, Zany mezza Corona, Marion. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, Himalaya 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, chi ching.