Введение
Виноделие в Италии
Wine making in Italy
Итальянское вино производится во всех регионах Италии. Италия является крупнейшим в мире производителем вина, а также страной с самым широким разнообразием автохтонных сортов винограда в мире, с площадью виноградников и вносящим в среднем за 2013–2017 годы 48,3 миллиона гектолитров вина. В 2018 году на Италию приходилось 19% мирового производства, опережая Францию (17%) и Испанию (15%). Итальянское вино экспортируется по всему миру и пользуется большой популярностью внутри страны среди итальянцев, потребляющих в среднем 42 литра на человека в год, что ставит Италию на пятое место в мире по потреблению вина. Недавние исследования пролили свет на истоки виноградарства и виноделия в Италии, уходящие корнями даже в период до финикийцев, этрусков и греческих поселенцев, которые производили вино в Италии до того, как римляне начали сажать собственные виноградники. Римляне значительно расширили виноградные плантации в Италии, используя эффективные методы виноградарства и виноделия.
Italian wine is produced in every region of Italy. Italy is the world's largest wine producer, as well as the country with the widest variety of indigenous grapevine in the world, with an area of under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted for 19 per cent of global production, ahead of France (17 per cent) and Spain (15 per cent). Italian wine is both exported around the world and popular domestically among Italians, who consume an average of 42 litres per capita, ranking fifth in world wine consumption. The origins of vine growing and winemaking in Italy has been illuminated by recent research, stretching back even before the Phoenician, Etruscans and Greek settlers, who produced wine in Italy before the Romans planted their own vineyards. The Romans greatly increased Italy's viticultural area using efficient viticultural and winemaking methods.
История
Виноградные лозы из дикого винограда Vitis vinifera выращиваются в Италии на протяжении тысячелетий. Ранее считалось, что виноградарство было занесено в Сицилию и Южную Италию микенцами, поскольку традиции виноделия, как известно, уже существовали в Италии к моменту прибытия финикийских и греческих колонистов на итальянские берега примерно в 1000–800 гг. до н.э. Однако археологические раскопки на горе Монте-Кронио в 2017 году показали, что виноградарство на Сицилии процветало как минимум с 4000 г. до н.э. – примерно на 3000 лет раньше, чем предполагалось. Также на Апеннинском полуострове следы управления виноградниками в эпоху бронзового века и даже неолита, а также мелкомасштабное виноделие, могут указывать на более древнее происхождение, чем считалось ранее. В Древнем Риме в многочисленных прибрежных районах Италии возникли крупномасштабные плантации, работавшие на рабах, и они распространились настолько, что в 92 г. н.э. император Домициан был вынужден уничтожить большое количество виноградников, чтобы освободить плодородные земли для производства продуктов питания. В этот период виноградарство за пределами Италии было запрещено римским правом. Экспорт в провинции осуществлялся в обмен на рабов, особенно из Галлии. По словам Плиния, торговля с Галлией была оживленной, поскольку местные жители предпочитали пить итальянское вино неразбавленным и без ограничений. Хотя взрослым это казалось неприятным, в то время молодежь обычно пила вино, смешанное с большим количеством воды. С ослаблением законов о виноградарстве в провинциях, обширные виноградники начали процветать по всей Европе, особенно в Галлии (современная Франция) и Испании. Это совпало с культивированием новых сортов винограда, таких как битурика, предок Каберне. Эти виноградники стали настолько успешными, что Италия в конечном итоге превратилась в центр импорта провинциальных вин.
Vines have been cultivated from the wild Vitis vinifera grape for millennia in Italy. It was previously believed that viticulture had been introduced into Sicily and southern Italy by the Mycenaeans, as winemaking traditions are known to have already been established in Italy by the time the Phoenician and Greek colonists arrived on Italy's shores around 1000–800 BC. However, archeological discoveries on Monte Kronio in 2017 revealed that viticulture in Sicily flourished at least as far back as 4000 BC — some 3,000 years earlier than previously thought. Also on the peninsula, traces of Bronze Age and even Neolithic grapevine management and small scale winemaking might suggest earlier origins than previously thought. Under ancient Rome large scale, slave run plantations sprang up in many coastal areas of Italy and spread to such an extent that, in AD 92, Emperor Domitian was forced to destroy a great number of vineyards in order to free up fertile land for food production. During this time, viticulture outside of Italy was prohibited under Roman law. Exports to the provinces were reciprocated in exchange for more slaves, especially from Gaul. Trade was intense with Gaul, according to Pliny, because the inhabitants tended to drink Italian wine unmixed and without restraint. Although unpalatable to adults, it was customary, at the time, for young people to drink wine mixed with a good proportion of water. As the laws on provincial viticulture were relaxed, vast vineyards began to flourish in the rest of Europe, especially Gaul (present day France) and Hispania. This coincided with the cultivation of new vines, such as biturica, an ancestor of the Cabernets. These vineyards became so successful that Italy ultimately became an import centre for provincial wines.
Итальянская система обозначения
В 1963 году была введена первая официальная итальянская система классификации вин. С тех пор в законодательство было внесено несколько изменений и дополнений, включая существенное изменение в 1992 году. Последнее изменение, произошедшее в 2010 году, установило четыре основные категории, соответствующие последним винным регламентам Европейского Союза (2008–2009 гг.). Итальянское Министерство сельского хозяйства (MIPAAF) регулярно публикует обновления официальной классификации. Категории, от нижнего до верхнего уровня, следующие:
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("столовые вина"). На самом низком уровне находятся столовые вина (VdT). Вина VdT обязаны указывать на этикетке партию производства, объем емкости, данные о бутилировщике, место бутилирования и виноделия (если они различаются), содержание алкоголя, газификацию (при наличии), фразу "содержит сульфиты" только в случае превышения порога 10 мг/л диоксида серы. В основном выращивается в Базиликате и Кампании для производства вин DOCG Aglianico del Vulture Superiore и Taurasi.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Барбера: наиболее распространенный сорт красного винограда в регионах Пьемонт и южной Ломбардии, крупнейшие насаждения Барберы находятся вблизи городов Асти, Альба и Павия. В регионе Асти виноград Барбера используется для производства "Barbera d'Asti Superiore", который может выдерживаться во французских барриках для получения Ниццы – качественного вина, ориентированного на международный рынок. Виноградная лоза характеризуется яркими вишневыми плодами, а вино кислотное, темного цвета.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Корвина: наряду с сортами Rondinella и Molinara, это основной сорт винограда для производства знаменитых вин Венето: Valpolicella и Amarone. Вино Вальполичелла обладает ароматами темной вишни и специй. После прохождения виноградом процесса пассито (сушки) вино становится Амароне, с высоким содержанием алкоголя (16% и выше) и характеризуется нотами изюма, сливы и сиропообразных фруктов. Некоторые Амароне могут выдерживаться более 40 лет и стоить значительных сумм. Тот же метод, используемый для Amarone, применяется и для Recioto, старейшего вина этого региона, однако Recioto – сладкое вино.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Дольчетто: сорт винограда, растущий наряду с Барберой и Неббиоло в Пьемонте, его название означает "маленький сладкий", но не относится ко вкусу вина. В вине присутствуют ароматы винограда Конкорд, диких ежевик и трав.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Мальвазия нера: красный сорт Мальвазии из Пьемонта. Сладкое и ароматное вино, иногда произведенное в стиле пассито.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Монтепульчано: не следует путать с тосканским городом Монтепульчано, это наиболее распространенный сорт винограда на противоположном побережье в Абруццо. Его вина обладают шелковистыми сливовыми нотами, приятной кислотностью и легкими танинами.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Неббиоло: самый благородный из итальянских сортов. Название (означающее "маленький туман") связано с осенними туманами, окутывающими большую часть Пьемонта, где Неббиоло в основном выращивается и достигает наилучших результатов. Это сложный в выращивании сорт, из которого производятся знаменитые Barolo и Barbaresco, изготавливаемые в провинции Кунео, а также менее известные Ghemme и Gattinara, производимые в провинциях Новара и Верчелли соответственно, и Sforzato, Inferno и Sassella, производимые в Вальтеллине.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Негроамаро: название буквально означает "черный горький". Широко распространенный сорт винограда, сконцентрированный в регионе Апулия, является основой Salice Salentino.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Неро д'Авола: местный сорт винограда Сицилии с темными фруктовыми нотами и выразительными танинами.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Примитиво: красный сорт винограда, распространенный в южной Италии, особенно в Апулии. Примитиво рано созревает и хорошо растет в теплом климате, где может достигать очень высокого содержания алкоголя.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Сагрантино: редкий уроженец Умбрии, по состоянию на 2010 год выращивался только для производства вин Montefalco Sagrantino и Montefalco Rosso, которые также могут выдерживаться долгие годы.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Сангиовезе: наиболее распространенный сорт винограда в Кьянти и Кьянти Классико, а также единственный ингредиент в Brunello di Montalcino. Сангиовезе также является основным компонентом десятков других наименований, таких как Vino Nobile di Montepulciano, Rosso di Montalcino и Montefalco Rosso, а также основой многих "Супер Тоскан", где он смешивается с тремя сортами Бордо (Cabernet Sauvignon, Merlot и Cabernet Franc) и обычно выдерживается во французских дубовых бочках, в результате чего получается вино, ориентированное на международный рынок, в стиле типичного калифорнийского Каберне: с дубовыми нотами, высоким содержанием алкоголя и насыщенным фруктовым профилем.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Другие важные красные сорта: Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego и Uva di Troia.
In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation have been made, including a major modification in 1992. The last modification, which occurred in 2010, established four basic categories which are consistent with the latest European Union wine regulations (2008–09). The Italian Ministry of Agriculture (MIPAAF) regularly publishes updates to the official classification. The categories, from the bottom to the top level, are:
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Vini da tavola ("table wines"). At the lowest level are table wines (VdT). VdT wines are mandatory to include on the label the production batch, the volume of the container, the bottler's data, the place of bottling and vinification (if different places take place), the alcohol content, the gasification (if existing), the phrase "contains sulphites" only if the threshold of 10mg/L of sulfur dioxide is exceeded. It is primarily grown in Basilicata and Campania to produce DOCG wines, Aglianico del Vulture Superiore and Taurasi. Barbera: the most widely grown red wine grape of the Piedmont and southern Lombardy regions, the largest plantings of Barbera are found near the towns of Asti, Alba, and Pavia. In the Asti region, Barbera grapes are used in making "Barbera d'Asti Superiore", which may be aged in French barriques to become Nizza, a quality wine aimed at the international market. The vine has bright cherry coloured fruit, and its wine is acidic with a dark colour. Corvina: along with the varieties Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice. After the grapes undergo passito (a drying process), the wine is now called Amarone, and is high in alcohol (16% and up) and characterized by raisin, prune, and syrupy fruits. Some Amarones can age for 40+ years and command spectacular prices. The same method used for Amarone is used for Recioto, the oldest wine produced in this area, but the difference is that Recioto is a sweet wine. Dolcetto: a grape that grows alongside Barbera and Nebbiolo in Piedmont, its name means 'little sweet one', referring not to the taste of the wine. Flavours of concord grape, wild blackberries, and herbs permeate the wine. Malvasia nera: red Malvasia variety from Piedmont. A sweet and perfumed wine, sometimes pronounced in the passito style. Montepulciano: not to be confused with the Tuscan town of Montepulciano, it is the most widely planted grape on the opposite coast in Abruzzo. Its wines develop silky plum like fruit notes, friendly acidity, and light tannins. Nebbiolo: the noblest of Italy's varieties. The name (meaning "little fog") refers to the autumn fog that blankets most of Piedmont where Nebbiolo is chiefly grown, and where it achieves the most successful results. A difficult grape variety to cultivate, it produces the most renowned Barolo and Barbaresco, made in the province of Cuneo, along with the lesser known Ghemme and Gattinara, made in the provinces of Novara and Vercelli respectively, and Sforzato, Inferno and Sassella made in Valtellina. Negroamaro: the name literally means 'black bitter'. A widely planted grape with its concentration in the region of Puglia, it is the backbone of the Salice Salentino. Nero d'Avola: this native varietal wine of Sicily has dark fruit notes and strong tannins. Primitivo: a red grape found in southern Italy, most notably in Apulia. Primitivo ripens early and thrives in warm climates, where it can achieve very high alcohol levels. Sagrantino: a rare native of Umbria, as of 2010, it is planted on only Montefalco Sagrantino and Montefalco Rosso wines can also age for many years. Sangiovese: it is most notably the predominant grape variety in Chianti and Chianti Classico, and the sole ingredient in Brunello di Montalcino. Sangiovese is also a major constituent of dozens of other denominations, such as Vino Nobile di Montepulciano, Rosso di Montalcino and Montefalco Rosso, as well as the basis of many of the "Super Tuscans", where it is blended with three of the Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting in a wine primed for the international market in the style of a typical California cabernet: oaky, high alcohol, and a ripe, fruit forward profile. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia.
Супертосканцы
Термин "супертосканское" (в основном используется в англоязычном мире и менее известен в Италии) описывает любое вино (в основном красное, но иногда и белое), произведенное в Тоскане, которое обычно не соответствует традиционным местным правилам DOC или DOCG. В результате, супертосканские вина обычно являются тосканскими IGT-винами, в то время как другие являются Bolgheri DOC, обозначение происхождения, достаточно открытое для международных сортов винограда. Традиционные тосканские DOC(G) требуют, чтобы вина были сделаны из местных сортов винограда и преимущественно из Санджовезе. Хотя иногда супертосканские вина фактически производятся только из Санджовезе, они также часто получаются путем (1) смешивания Санджовезе с международными сортами винограда (такими как Каберне Совиньон, Мерло, Каберне Франк и Сира) для производства красных вин, (2) смешивания только международных сортов винограда (особенно классических сортов Бордо для красных; Шардоне и Совиньон Блан для белых), или (3) использования одного международного сорта. Хотя множество вин претендуют на звание "первого супертосканского", большинство согласятся, что это звание принадлежит Sassicaia, детищу маркиза Марио Инциса делла Рочетты, который посадил Каберне Совиньон в своем поместье Tenuta San Guido в Болгери еще в 1944 году. На протяжении многих лет это было личное вино маркиза, пока, начиная с 1968 года, оно не было выпущено в коммерческую продажу в 1971 году. В 1968 году Azienda Agricola San Felice произвело супертосканское вино под названием Vigorello, а в 1970-х годах Пьеро Антинори, чья семья производила вино более 600 лет, также решил создать более насыщенное вино, исключив белые сорта винограда из купажа Кьянти и вместо этого добавив сорта Бордо (а именно, Каберне Совиньон и Мерло). Он был вдохновлен Sassicaia, эксклюзивным правом продажи которого его дядя Марио Инциса делла Рочетта передал ему. Результатом стало одно из первых супертосканских вин, которое он назвал Тигнанелло, в честь виноградника, где выращивался виноград. То, что ранее было Chianti Classico Riserva Vigneto Tignanello, было исключено из DOC в 1971 году, сначала путем устранения белых сортов винограда (которые тогда были обязательными в Chianti DOC) и постепенного добавления французских сортов. К 1975 году Тигнанелло производилось из 85% Санджовезе, 10% Каберне Совиньона и 5% Каберне Франка, и состав остается таким же и сегодня. Винкотто, типичное для регионов Базиликата и Апулия, также начинается как приготовленная сусло, но не подвергается ферментации, в результате чего получается сладкий сироп, подходящий для приготовления десертов и безалкогольных напитков. В римские времена оно было известно как sapa на латыни и epsima на греческом языке, те же названия, которые часто используются для него соответственно в Италии и на Кипре.
The term Super Tuscan (mostly used in the English speaking world and less known in Italy) describes any wine (mostly red, but sometimes also white) produced in Tuscany that generally does not adhere to the traditional local DOC or DOCG regulations. As a result, Super Tuscans are usually Toscana IGT wines, while others are Bolgheri DOC, a designation of origin rather open to international grape varieties. Traditional Tuscan DOC(G)s require that wines are made from native grapes and mostly Sangiovese. While sometimes Super Tuscans are actually produced by Sangiovese alone, they are also often obtained by (1) blending Sangiovese with international grapes (such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah) to produce red wines, (2) blending international grapes alone (especially classic Bordeaux grapes for reds; Chardonnay and Sauvignon blanc for whites), or (3) using one single international variety. Although an extraordinary amount of wines claim to be "the first Super Tuscan", most would agree that this credit belongs to Sassicaia, the brainchild of marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon at his Tenuta San Guido estate in Bolgheri back in 1944. It was for many years the marchese's personal wine, until, starting with the 1968 vintage, it was released commercially in 1971. In 1968 Azienda Agricola San Felice produced a Super Tuscan called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead, adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by Sassicaia, of which he was given the sale agency by his uncle Mario Incisa della Rocchetta. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. What was formerly Chianti Classico Riserva Vigneto Tignanello, was pulled from the DOC in 1971, first eliminating the white grapes (then compulsory in Chianti DOC) and gradually adding French varieties. By 1975, Tignanello was made with 85% Sangiovese, 10% Cabernet Sauvignon, and 5% Cabernet Franc, and it remains so today. Vincotto, typically from Basilicata and Apulia regions, also starts as a cooked must but is not fermented, resulting in a sweet syrup suitable for the preparation of sweets and soft drinks. In Roman times it was known as sapa in Latin and epsima in Greek, the same names that are often used for it, respectively, in Italy and Cyprus.