Italian White Varital Flashcards
Vietti Roero Arneis
Roero Arneis 2013
Grapes: 100% Arneis
Winemaking: The grapes are selected from vineyards located in the middle of the Roero area, in Santo Stefano Roero. The vineyards are planted with 4.500-5.000 plants per hectare. Beginning in mid-September, grapes from 25-year-old vines in Santo Stefano Roero are harvested, pressed and clarified. Alcoholic fermentation occurs in stainless steel autoclave at lower temperature (10-12°C, 50-53° F) to preserve some natural CO2 from the fermentation.
Aging: There is no malolactic fermentation which preserves acidity and freshness. The wine is held in stainless steel tanks until bottling.
Description: Pale sunshine yellow color with fresh floral, citrus and melon aromas with hints of almond. An unoaked, dry, medium bodied white wine with crisp acidity, the Arneis is well-balanced, elegant wine with good complexity and a lingering finish.
Scarpetta Pinot Grigio
Question #1
Description: Historically “field blends” provided the winemaker with an ability to showcase multiple grape varietals thus limiting the risks associated with being tied to a single varietal. This cuvee of “bianco frico” from the Italian hills of Friuli-Venezia Giulia is a nod to this celebrated tradition.
Denomination: Bianco IGT Delle Venezie 2013
Varietal: Bianco IGT Delle Venezie 2013
Vine Training: Friulano and Chardonnay
Friulano (formerly Tocai Friulano, and also known as Sauvignonasse) is a grape variety most famous for its role in the white wines of Friuli, northeastern Italy. These wines, usually varietal, are lively and fruit-driven with notes of citrus and almond, and often a touch of minerality.
Vinification: Light pressing, one day of decanting, fermentation with selected yeasts, aged on its lees until bottling. Fining and filtration.
Aging: Stainless steel.
Apperance: Star bright
Aromatics: Fresh cut white flowers, crisp apple
Palate: Crisp clean with medium weight
Food and Wine Pairings: Delicious with grilled fish, green vegetables and salad
Masseria Li Veli Verdeca
VINEYARDS VERDECA (90%), FIANO MINUTOLO (10%)
ASKOS is the name of our project of rediscovery and selection of ancient Apulian grape varieties that are almost disappearing. Wines are produced by using exclusively these indigenous varietals, cultivated in their most suitable terroirs according to the traditional method. We have chosen a Greek “Askos” (=wine jar) as a symbol of the wine making, a practice that in Puglia was started by the ancient Greeks.
TASTING NOTES
Bright yellow color with green shades. Intense fruity on the nose, with scent of tropical fruit, citrus, pear and fresh spices. On the palate it is full, well balanced with a good acidity. Fruity, mineral and mildly spicy aftertaste.
Terradora di Paolo Falanghina
Grape Variety: 100 % Falanghina (ancient campagnia grape)
Production area: Our own vineyards in Montemiletto
Wine-making techniques: Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.
Tasting notes: Pale yellow colour. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Poggio Marcigliano
grechetto thick skinned umbria grape. buttery and fruity upfront
Alice Bonaccorsi ValCerasa
Etna Bianco
Soft, brushed gold in color. Interesting and complex aromas of lees, earth, pear, melon, flowers, grapefruit zest. Rich and dense palate with high acid, but extremely balanced. A weighty texture in the midpalate and and uplifting tartness on the finish. The skin contact is evident, and welcome! Love this….
Abbazia di Novacella Kerner
The Kerner grape is an aromatic white grape variety. It was bred in 1929 by August Herold by crossing Trollinger (a red variety also known as Schiava grossa or Vernatsch) and Riesling
Color: Transparent straw yellow, sometimes with golden reflex.
Aromas: Pronounced varietal bouquet, often with a Muscat tone; fresh aromas offer a tasty blend of mixed white fruits, with hints of apple, grapefruit and a tropical whiff of mango.
Taste: Resembling Riesling, Kerner wines are fresh, racy and fruity, but yet milder in acidity and showing more body.
International Wine Cellar - “Medium-dark yellow. Spicy, high-pitched aromas of stone fruits, flowers and nutmeg, along with more exotic notes of ginger and smoked sausage. Enters full and rich, with the sweetness of the apricot and spice flavors tempered by decent acidity and a hint of minerality. The long finish throws off waxy and floral nuances. A dash more acidity might have provided better clarity and lift, but it’s a wonderful example of kerner. Abbazia di Novacella is amazingly adept at producing stellar quality entry-level kerner (and usually sylvaner too), and this vintage is no different.
Donna Fugata ‘Lighea’
Zibibbo is a wine produced in the Sicilian island of Pantelleria. Ancient Arab settlers brought the aromatic grape, also called zibibbo (“zibib” is Arabic for “grape”) to the island, and this precursor to Marsala has been made there for centuries. The grapes, which are similar in aromatics to Muscat, are left on the vine till they partially ferment in the sun as they raisinate. The resulting wine, also known as Bianco di Pantelleria, has characteristics of fortified wines, but without the addition of brandy, and with lower alcohol. It is straw yellow to amber in color, and managing to be both dry and somewhat sweet at the same time.
Pale yellow green, some visible CO2; floral, sour lime pith, white flowers reminiscent of a Spring day, some sweet tart apple, lime and tangerine; lighter bodied but this fills up on the tongue, bitter citrus and sweet apple; very interesting; a little low acid at room temp so serve more chilled.
