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on its own; in the past, both Chianti and Vino Nobile were blended with Canaiolo, Malvasia and Trebbiano to soften the Sangiovese’s youthful austerity. Chianti towers over the region as the predominant


wine. With close to 24 million gallons produced in an abundant vintage, Chianti is Italy’s largest single group of DOC wines, supplying 80 percent of the region’s DOC-classified wines and almost a third of the total wine produced in Tuscany.


BRUNELLO DI MONTALCINO Brunello di Montalcino is produced in the village of Montalcino, near the province of Siena. Tis designated DOCG region takes the name of the grape, Brunello, a clone of Sangiovese, which produces bold, rich and powerful Sangiovese. Along with Barolo and Barbares- co, Brunello is considered one of the “great growths” of


Novello Passito Pastoso


Produttore Recioto Ripasso Riserva Rosato Rosso Secco


Semisecco Spumante Superiore Tenuta Ue


Uva Vecchio


Vendemmia Vigneto


Vignaiolo Vin Santo


Italy. Te wines of this region have the longest aging re- quirements in Italy – five years, two of which must be in wooden barrels. Te time in wood has actually been shortened, with an eye to making fresher wines. Brunello must by law be 100 percent Sangiovese – no blending is allowed. Brunello di Montalcino Reserve is aged for an additional year. Brunello, translates to “little dark one.”


VINO NOBILE DI MONTEPULCIANO Te name of Vino Nobile di Montepulciano derives from two facts: the ancient town of Montepulciano, which sits atop a volcanic rock hill surrounded by several vineyards, and the historic mindset that this wine has to be served at the tables of the nobility. Proudly designated as Italy’s first DOCG, Italian law requires that these wines be bar- rel-aged for at least one year, and matured in bottle for a minimum of three years before release.


Literally meaning “new” – describes light, fruity wines intended for early consumption rather than aging Wine made from dried grapes (intensely flavored, typically sweet but sometimes dry) Medium dry Producer


Sweet red or white wine made from dried grapes (a form of passito)


Full-bodied, powerful wine style made by re-fermenting wine with amarone grape skins. Literally ‘reserve.’ Denotes extended aging (in cask, then bottle) before the wine is sent to market. Rosé Red Dry


Semidry Sparkling (literally, foaming)


Generally indicates a higher quality wine, with a greater concentration and higher alcoholic strength Holding or estate


Lighter, softer type of grappa Grape


Old (describes a mature wine)


Vintage (can be used in place of Annata on a label) (Vigna) Vineyard


Grape grower (also viticoltore)


A dessert wine style originally from Tuscany, generally made from air-dried Trebbiano grapes. Te style is now made in various Italian regions.


Vina da Arrosto Full-bodied and deep in color, usually meant to be drunk with a roast Vina da Pasto Everyday wine Vino da Tavola Table wine (regulation term for non-DOC wines) Vino Novello Wine from the current year Vite


Vine Vitigno Grape variety www.perillotraveler.com | Winter 2016 | | 27


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