Italy Service Q's Flashcards
Castello di Ama ‘L’Apparita’ 1985; Frescobaldi Lamaione 1991; Le Macchiole Messorio 1994; Tenuta dell’Ornellaia Masseto 1986;
Merlot Super Tuscans
Classic communes of Chianti Classico and producers in each
Siena: Castellina, Radda - Montevertine, Volpaia, Gaiole - Castello di Ama, Castelnuovo Berardenga - Felsina
Firenze: Greve - Fontodi
Where are the following producers located?
Vietti; Paolo Scavino; Brovia; Guiseppe Mascarello
castiglione faletto
Top Abruzzo Producers
Valentini, Emedio Pepe, Tiberio
Tenuta dell’Ornellaia Masseto?
100% Merlot 1986
Monsanto Nemo?
100% CS 1982
Tenuta San Guido Sassicaia?
CS + CF 1968
Top producers of Friuli?
Livio Felluga, Jermann, Ronchi di Cialla
Where are these producers located?
Bartolo Mascarello; Guiseppe Rinaldi; Oddero; Borgogno; Sandrone; E Pira;
Barolo, Barolo
Top 3 Sicilian Producers - NOT Etna
COS, A. Occhipinti
Where is Paulo Bea located?
Umbria, in Montefalco Sagrantino DOCG.
3 Producers in Barbaresco w/Village
Bruno Giacosa - Neive; Produttori del Barbaresco - Barbaresco; Roagna - Barbaresco ; Angelo Gaja - Barbaresco;
Felsina Maestro Raro?
100% CS 1987
Le Macchiole Scrio?
100% Syrah 1994
Where are they? Giacomo Conterno - Arione and Francia are in Serralunga; Aldo Conterno; Domenico Clerico;
Monforte d’Alba
Top Vintages of Tuscany the last 15 years
2016, 2015, 2013, 2010-07-2006*, 2004, 2001, 2000
What is appassimiento?
Appassimento is the process of drying grapes, in order to concentrate sugar and extract, before fermentation. The drying period typically lasts several months, and can be done in special lofts (fruttai) with traditional wooden or bamboo boxes, or modern temperature-controlled facilities. The dried grapes can then be fermented to dryness or near-dryness (e.g., Amarone della Valpolicella), or with more sweetness and residual sugar remaining for dessert wines (e.g., Recioto della Valpolicella, Passito di Pantelleria). The resulting passito wines have complex dried fruit flavors, additional alcoholic warmth, and a round glycolic mouthfeel. Fermenting dried grapes with concentrated sugars can result in a very high-alcohol wine. Bunches must be carefully selected during harvest, ideally taking those that are loosely packed so that air can circulate freely around them during the drying period.
Le Macchiole Paleo Rosso?
100% Cab Franc 1989
Montevertine La Pergole Torte?
100% Sangioveto 1977
Top Vintages of Piedmont in the last 20 years?
2016, 2015, 2013, 2010-2004; 2006. 2001-1996*, 1990, 1989
Fontodi Flaccianello della Pieve?
100% Sangio 1981
Worst vintages in Piedmont in the last 20 years
2014, 2012, 2011, 2003, 2002, 1995, 1994
Producers of Amarone
Quintarelli, Dal Forno, Allegrini, Masi
Worst vintages in Tuscany in the last 20 years
2014, 2012, 2011, 2005, 2003, 2002
