Lorenzo

Champagne, Metodo Classico, Prosecco, Lambrusco

the regions of trentino-alto adige, friuli-venezia giulia and the veneto comprise this prized and popular white wine producing area of italy. the regio????s’ historic ties to austria, germany and slovenia are reflected in many of the grape names grown in this alpine climate and terrroir, as well as the names of several vintners

there is a rich history of wine production in southern italy and the islands of the mediterranean. wines here are improving in quality, production and availability with each vintage. the volcanic soil and temperate micro-climates are ideal for growing all kinds of vegetation. grapes are no exception

Piemonte The best-known wines here are produced in the small communes that surround the towns of barolo and barbaresco. made from the nebbiolo grape, these wines are ideal for aging and the best often possess a velvety texture as the tannins mellow and become integrated into the wine. the fruit has aromas of violets, tobacco and spice with complex fruit flavors and structure on the palate. other popular grapes are barbera and dolcetto. barbera is fruity and earthy with less tannin than wine made from nebbiolo. dolcetto is grapey, but nonetheless enjoyable and well-structured. nebbiolo from the langhe is an excellent way to taste wines of piemonte from a more approachable perspective

chosen here are distinctive reds from a white wine dominant area

the most important wines here are valpolicella superiore and amarone della valpolicella. typically grown with 3 grapes, corvina, rondinella and molinara, they offer easy drinking wines that go well with pizza and light pasta, to wines of intense concentration and richness. according to some theories the name valpolicella might come from the latin words "vallis poli cellae" which means "valley of many cellars" signifying the ancient wine making tradition of the zone. amarone is unique in the wine world. grapes destined for amarone are the last grapes in valpolicella to be picked so as to ripen as much as they can. after harvesting, the grapes are left to dry in special rooms for several months where the sugars become concentrated. the grapes loose a third of their moisture and become raisin-like. after pressing, the wines are aged in oak for at least 5 five years. amarone often has notes of mocha, bitter-sweet dark chocolate, dried fig and flavors of focused fruit and earthiness. valpolicella ripasso is made with partially dried grapes that have been left over from fermentation of amarone

throughout the history of winemaking in chianti the grapes permitted to be called chianti have been the cause of much discussion. finally, sangiovese is now considered the all-important pillar of this unique region. the wines can be delicate and floral or dense and luxurious depending on the style of the winemaker

super tuscans are an unofficial category of tuscan wines, not recognized within traditional italian wine laws. the origin of super tuscans resulted from the restrictive practices of the chianti zone prior to the 1990s, where the wines had to contain at least 70% sangiovese. many tuscan wine producers thought they could produce a better quality wine if they were not held back by those regulations. the marchese piero antinori was one of the first to create a "chianti-style" wine that ignored the doc regulations, releasing a sangiovese-cabernet sauvignon blend known as tignanello. more producers followed. rather than rely on the name recognition of chianti, super tuscan producers have worked to create a wine brand that would be recognizable on its own merits. they are succeeding

the wines of montalcino are defined by their elevation, exposition and soil types. the region is small, spanning only 10 miles across in the shape of a large square. there are four major slopes of montalcino that rise to a peak in the center to an elevation of 2,200 feet above sea level. the younger sangiovese vines that grow lower on the slopes go into the rosso di montalcino, while the older vines grown on the higher, best facing slopes go into brunello di montalcino

these regions are awakening to better quality wine production. using the local grapes, reducing yields, and with minimal manipulation in the vineyard and the cellar, familiar wines from these regions have new life and are gaining more respect. international grapes are thriving here as well

the wines of southern italy reflect its unique history and culture. the area has been producing wines for over 4,000 years. the greeks called southern italy enotria "the land of wine". romans consumed and wrote much about the wines of campania. ciro from calabria is believed to be the oldest wine produced in the world, and is said to have been offered to winners of the ancient olympic games. sicily and sardinia have had multiple wine influences. while the phoenicians, sicily and sardinia’s first foreign invaders introduced winemaking, there were others who left their mark along the way. it is thought that the spanish brought vermentino and cannonau, while the french may been the first to have planted carignano. today sicily has more vineyards than any other italian region. and the investment in quality is starting to pay off on both islands. these wines are of ancient grapes made to be enjoyed for our modern taste

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