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Central Italy

TUSCANY Located in the heart of Italy, bordering the Mediter- ranean Sea, Tuscany is the fifth largest of Italy’s 20 wine regions. While Florence is the administrative center of Tuscany, it is the famously rolling country- side that produces the great wines. Sixty-eight percent of the region is officially classified as hilly (only eight percent of the land is flat). Hillside vineyards with altitudes of 150 to 500 meters supply the vast major- ity of the better-quality wines. Te Sangiovese vine, which is the backbone of the regional production, re- quires the concentration of sunlight that slopes can provide to ripen well in these latitudes. Growers value the significant temperature fluctuation between day

Abboccato Amabile Amaro

Amarone Annata Asciutto

Azienda/Tenuta/Podere Bianco Botte

Bottiglia Cantina

Cantina socialet Cascina

Chiaretto Classico Dolce

Etichetta Fattoria Frizzante

Gradazione Alcoolica Grappa

Imbottigliato all’origine Imbottigliato da

Imbottigliato dal Viticoltore Liquoroso

Metodo Classico

(or Metodo Tradizionale) Nero

26 | Slightly sweet

Medium-sweet (slightly sweeter than Abboccato) Bitter

Dry red wine made from dried grapes (a type of passito) Year of vintage Completely dry Wine estate White

Cask or barrel Bottle

Winery or wine cellar A growers’ cooperative winery

Northern Italian for farmhouse or estate Light red or dark rosé

Denotes the traditional, implying superior, vineyard area within a DOC/G zone Fully sweet (typically a dessert wine) Label

Tuscan term for farm or wine estate Slightly sparkling or fizzy

Percentage of alcohol by volume

Clear brandy, made after leftover solids from making wine is pressed Estate-bottled (bottled at the source)

Bottled by (followed by the wine producer’s name) Bottled by the grower

Strong wine, but not necessarily considered fortified Sparkling wine made by the classic Champagne method

Very dark, or black, red (refers to both grape and wine) | Winter 2016 |

and night as an important factor in developing its aromatic qualities. Te Arno River marks the northern border for cul-

tivation of Sangiovese in Tuscany. Te zone of Car- mignano, which virtually touches the river’s bank, is predominantly planted with Sangiovese, but has earned its status as a DOCG zone, based on the Cab- ernet Sauvignon that has been grown here since the 1700s. Southward through the Chianti Classico ap- pellation are the zones of Vino Nobile di Montepul- ciano and Brunello di Montalcino. Wines from this region become richer, fuller, more intense and higher in alcohol. Montalcino is the only viticultural area of Tuscany where Sangiovese has always been fermented


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