1. Italian Wines
Presented By:-
Siddhesh Bhaye

2. History of Italian Wines.
A classical Italian vineyard scene, with vines growing together with olive
trees. Although vines had been cultivated from the wild Vitis vinifera
grape, it wasn't until the Greek colonization that wine-making flourished.
Viticulture was introduced into Sicily and southern Italy by the Greeks,
and was well established when the extensive Greek colonization
transpired around 800 BC. It was during the Roman defeat of the
Carthaginians (acknowledged masters of wine-making) in the 2nd century
BC that Italian wine production began to further flourish. Large-scale,
slave-run plantations sprang up in many coastal areas 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.

3. Winemaking Process

4. The Steps:
Harvest - The grapes are picked
when they are ripe, usually as
determined by taste and sugar
readings.
Stemmer Crusher - This removes the
stems from the grape bunches, and
crushes the grapes (but does not
press them) so that they are
exposed to the yeast for fermenting,
and so the skins can better impart
color to the wine.
Fermentation - Yeast turn the sugar
in the wine primarily into Carbon
Dioxide, Heat and Alcohol.
Maceration - This is how long the
must (juice and grape solids) is
allowed to sit, picking up flavor,
color and tannin. Too long and the
wine is bitter, to short and it is thin.

5. Pumping Over - Skin and other solids float to the top, and need to be
pushed back down to stay in contact with the must. This "cap" can be
punched down with a tool, or you can pump must form the bottom
over the cap and submerge it that way.
End of Maceration - The winemaker must decide if the must has sat
long enough.
Remove Free Run - The best quality wine is made just from the juice
portion of the must. It is removed and the rest of the drier must (now
called pomace) is sent to the press.
Press - This squeezes the remaining juice out of the pomace. If you do
it too hard, or too many times, you get low quality wine.
Settle - The juice, now wine, needs to settle after this ordeal.
Rack(ing) - Moving the wine from one barrel to a new barrel allows
you to leave solids and anything that might cloud the wine, behind.
Malo-Lactic Fermentation - This secondary fermentation can turn the
tart malic acid (of green apples) into the softer lactic acid (of milk).
Many, but not all red wines go through this step.

6. Oak Aging - Oak is expensive, if the
wine is not meant to age for years,
the winery may put the wine in oak
for only a short time, or not at all.
Fining - A process that helps to
remove anything that may be
making the wine cloudy.
Filtering - A process that removes
any fining agents, or other
undesirable elements in the wine.
Bottling - This is done carefully so
that the wine does not come in
contact with air. Finer wines may be
stored for several years in bottles
before they are released

7. Italian Wine Label Information
With just four designations, the Italian wine classification system is
comparatively straightforward.
DOCG (Denominazione di Origine Controllata e Garantita): the highest
classification for Italian wines, introduced in 1963. It denotes controlled
(controllata) production methods and guaranteed (garantita) wine
quality. There are strict rules governing the production of DOCG wines,
most obviously the permitted grape varieties, yield limits, grape
ripeness, winemaking procedures and ageing specifications. Every
DOCG wine is subject to official tasting procedures. To prevent
counterfeiting, the bottles have a numbered government seal across
the neck.
DOC (Denominazione di Origine Controllata): a step below DOCG, the
DOC classification accounts for the majority of wines produced in Italy.
The quality control regulations are less stringent (but similar in style)
than those applied to DOCG wines.

8. IGT (Indicazione Geografica Tipica):
The IGT classification was introduced in 1992, to allow a certain level of
freedom to Italy's winemakers. Prior to 1992, many wines did not qualify
for DOC or DOCG status not because they were of low quality, but
because they were made from grape varieties (or blends) not sanctioned
under DOC/G laws. The IGT classification focuses on the region of origin,
rather than grape varieties or wine styles.
Vino da Tavola (VDT):
means 'table wine' in Italian. VDT wines are typically of lesser quality
than those labeled with IGT, DOC or DOCG, but not always; the 'Super
Tuscans' (see below) are often labeled as Vino da Tavola.

9. Typical Italian wine label image

10. Types of Grapes
The many regions of Italy are home to a variety of climatic conditions.
Some 350 varieties of Italian grapes flourish in this beautiful land. The
two main categories of wine grapes are Rosso (red) and Bianco (white).
Naturally, since these grapes are used to make wine, each Italian wine is
as unique as the grapes that went into it.
ROSSO:
Aglianico – This southern Italian grape, mainly grown in Campania and
Basilicata, produces strong, rustic wines. It is known for its spicy flavor
and thick skin.
Barbera – A northern Italian grape, primarily grown in Piedmont and
Lombardy. Barbera wines are very dark in color with cherry-like
fruitiness. Wines from the Barbera grape are known for their low acidity.
Barbera Superiore and Barbera Barricato are two quality wines of this
grape.

11. Ciliegolo – Native to Tuscany, this grape is now grown primarily in central Italy.
Combine Ciliegolo with Montepulciano to create Torgiano wine.
Corvina – The famous Venetian wines Amarone and Valpolicella are made from
the Corvina grape. These wines are dark and fruity with high aging capacities.
Dolcetto – Wild blackberry and herb flavors accompany the grape taste of
wines made with Dolcetto. This particular variety of grape is native to
Piedmont.
Gaglioppo – Full-bodied, high alcohol red wines are made from this southern
Italian grape. These wines are strong, and are sometimes blended with a small
amount of white wine, or left to soften in the bottle for extended periods of
time.
Lagrein – Deep and intense red wines with high acidity and low pH are made
with the Lagrein grape. Extended maturation removes some of the otherwise
high astringency of this wine. A berryfruit and sour cherry finish can be found
in Lagrein wines.
Lambrusco – Emilia-Romagna and Lombardy are home to Lambrusco. The five
DOC wines made from this grape are Lambrusco Grasparossa di Castelvetro,
Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Lambrusco
Reggiano, and Lambrusco Mantovano. The high-yielding Lambrusco grape
produces frothy, slightly sparkling red wines.

12. Monica – Young red wines are produced from this famous Sardinian grape. The
fruity Monica di Cagliari and the dry Monica di Sardegna are products of this
grape.
Nebbiolo – Light fog covers most of the region in Piedmont where this autumn
grape is grown, hence the translation “little fog.” Elegant and complex wines such
as Barolo, Barbaresco, Gattinara, Ghemme, Inferno, Sassella and Sforzato.
Negroamaro – The spicy, dark red Salice Salentino is produced from this grape
primarily grown in Puglia. The literal translation of Negroamaro is “black and
bitter.”
Nero d’Avola – This Sicilian grape produces robust, inky wines. It has been given
the nickname “The Barolo of the South.”
Pignolo – The Friuli-Venezia Giulia region is the primary location of this red grape
used to produce Colli Orientali del Friuli. Plum and blackberry flavors can be found
in the rich, full-bodied wines of the low-yielding Pignolo.
Teroldego – This spicy red grape, with hints of pine and almond, is known for
producing Teroldego Rotaliano. It is grown primarily in the northeastern parts of
Trentino-Alto

13. BIANCO:
Arneis – This Piedmontese grape has been cultivated since the 15th century.
It is known for its floral scent and crisp texture.
Fiano – Pine and pesto flavors permeate through this herbal wine created
from the southwest Italian Fiano grape.
Garganega – This northeastern white Italian grape is the key ingredient in
Soave wines. The crisp, dry Soave wines are native to the city of Verona.
Malvasia Bianca – This versatile white grape is grown all over Italy and
produces a wide range of white wines.
Moscato – This Piedmontese grape is primarily used to create Moscato
d’Asti, a sparkling, semi-sweet white wine.
Nuragus – A southern Sardinian white grape that produces lightly tart wines.
Pigato – This Ligurian white grape is extremely acidic, producing vinified
wines.
Pinot Grigio – This extremely commercial grape produces the best wines
when it is properly harvested. A skilled wine-maker can expect to create
complex and full-bodied white wines known for their crisp, clean taste.

14. Ribolla Gialla – Pineapple and must scents can be found in the wines produced
from the Ribolla Gialla grape, cultivated in Friuli. Ribolla Gialla wines are
characterized by their old-world nature.
Tocai Friulano – This white grape produces the highest quality wines of Friuli.
The wines are known for their peachy and mineral qualities.
Trebbiano – The most common white grape in Italy. Trebbiano grapes are
especially concentrated in Abruzzo, and produce wines known for their pale
color and easy drinkability.

15. Italian wine regions
Italy's 20 wine regions
correspond to the 20
administrative regions.
Understanding of
Italian wine becomes
clearer with an
understanding of the
differences between
each region; their
cuisines reflect their
indigenous wines, and
vice-versa. The 36
DOCG wines are
located in 13 different
regions but most of
them are concentrated
in Piedmont and
Tuscany.

16. Valle d'Aosta
The Valle d'Aosta DOC (or Vallée d'Aoste DOC, in French) is an
Italian denominazione di origine controllata located in the Aosta
Valley of northwest Italy. The region is divided into three main
vineyard areas; the upper valley, Valdigne, the central valley
(locally Valle centrale in Italian, Vallée centrale in French) and the
lower valley, (locally Bassa valle in Italian, Basse vallée in French).
To the south is the winemaking region of Piemonte. The Valle
d'Aosta is Italy's smallest winemaking region both in terms of size
and production with only about 330,000 cases produced annually
in the region and only 36,000 cases produced under the DOC
label. Seventy five percent of the area's production is red wine
made mostly from the Pinot noir, Gamay and Petit Rouge varieties.

17. Piedmont
• Piemonte wine is the range of Italian wines made in the
province of Piedmont in the northwestern corner of Italy. The
best-known wines from the region include Barolo and
Barbaresco. They are made from the Nebbiolo grape. These
wines are ideal for storage and a well-aged Barolo for instance
may leave a feeling of drinking velvet because the tannins are
polished and integrated more and more into the wine.
• Other popular grapes used for red wine production are Barbera
and Dolcetto. Wine made on the Barbera grape is often fruity
and delicate with less tannin than wine made from the Nebbiolo
grape. Dolcetto on the other side, is not as the name indicates
sweet (dolce is Italian for sweet). The grape gives fresh and dry
red wines with some tannin.

18. Liguria
• Liguria is an Italian wine region located in the northwest region
of Italy along the Italian Riviera. It is bordered by the Piedmont
wine region to the north, the Alps and French wine region of
Provence to the west.
• Liguria has several Denominazione di origine controllata
regions with the most notable being the Cinque Terre DOC
from cliff side vineyards situated among the five fishing villages
of Cinque Terre in the province of La Spezia. The DOC produces
light white wines. In the west, is the red wine producing
region.

19. Lombardia
• Lombardia (Lombardy) wine is the Italian wine produced in the
Lombardy region of north central Italy. The region is known
particularly for its sparkling wines Lombardy also produces still
red, white and rosé wines made from a variety of local and
international grapes including Nebbiolo wines The wine region
currently has 15 DOC, DOCG and 13 IGT designations. The
main cities of the region are Milan, Bergamo. The region
annually produces over 28 million gallons (1.1 million
hectolitres) of wine.

20. Trentino-Alto
• The Trentino-Alto area is an autonomous region located in
north-east Italy producing wine in the two provinces of
Trentino and South Tyrol. This Italian wine region is noted for
the distinct German and Austrian influences on the wine
industry.
• Because of its unique history and location within the southern
Alps and Dolomites, the Trentino-Alto grows a wide range of
grape varieties that are unusually not seen in other parts of
Italy.
• It produces 7,00,000 hectoliters of wines in Trentino and
6,00,000 hectoliters in Alto

21. Friuli-Venezia Giulia
• Friuli-Venezia Giulia wine (or Friuli wine) is wine made in the
northeastern Italian region of Friuli-Venezia Giulia. There are
11 Denominazione di origine controllata (DOC) and 3
Denominazione di Origine Controllata e Garantita (DOCG) in
the Friuli-Venezia Giulia area. The region has 3 Indicazione
Geografica Tipica (IGT) designations. Nearly 62% of the wine
produced in the region falls under a DOC designation. The
area is known predominantly for its white wines.
• It produces 1million hectoliters of wine anually.

22. Veneto
• Veneto is a wine region in north-eastern Italy, one of a group
of three highly productive Italian regions known collectively as
the Venezie (after the ancient Venetian Republic) and the
biggest DOC producer of the three. Although the Venezie
collectively produce more red wine than white, the Veneto
region produces more whites under DOC and is home to the
famous Soave (sweet) wines.
• The region is protected from the harsh northern European
climate by the Alps, the foothills of which form the Veneto's
northern extremes. These cooler climes are well-suited to
white varieties like Garganega (the main grape for Soave
wines).
• It produces 7milloin hectolitres of wine

23. Tuscany
• Tuscan wine (Italian Toscana) is Italian wine from the Tuscany
region. Located in central Italy along the Tyrrhenian coast,
Tuscany is home to some of the world's most notable wine
regions. Tuscany is also known for the dessert wine Vin Santo,
made from a variety of the region's grapes. Tuscany has
twenty-nine Denominazioni di origine controllata (DOC) and
seven Denominazioni di Origine Controllata e Garantita
(DOCG). In the 1970s a new class of wines known in the trade
as "Super Tuscans" emerged. These wines were made outside
DOC/DOCG regulations but were considered of high quality
and commanded high prices. Many of these wines became cult
wines.

24. Abruzzo
• Abruzzo (Abruzzi) is an Italian wine region located in the
mountainous central Italian region of Abruzzo. It is bordered by
the Molise wine region to the south, Marche to the north and
Lazio to the west. Abruzzo's rugged terrain, 65% of which is
mountainous, help to isolate the region from the winemaking.
• Today more than 42 million cases of wine are produced
annually in Abruzzo, making it the fifth most productive region
in Italy, but only 21.5% of which is made under the
Denominazione di origine controllata (DOC) designation.

25. Calabrian
• Calabrian wine (Italian Vino Calabrese is Italian wine from the
Calabria region of southern Italy. Over 90% of the region's
wine production is red wine, with a large portion made from
the Gaglioppo grape. Calabria has 12 Denominazione di
origine controllata (DOC) regions but only 4% of the yearly
production is classified as DOC wine. The region is one of
Italy's most rural and least industrialized with per capita
income less than half of the national average.

26. Some Italian Wines
Red Wines
Banfi, Chianti Classico Riserva 2000 (DOCG Chicanti Classico)
29 June 2007 Rich and spicy, with leather, tobacco, and tar notes and
firm tannin. Big and very smooth.
$17.50 / bottle
Castello Banfi, Chianti Classico Riserva 1998 (DOCG Chianti Classico)
27 March 2002 Bold fruit impression followed with a strong spicy flavor.
Very strong and long finish, with moderate astringency. Very dry. Has
wood flavor closer to incense than oak. Good.
$16 / bottle
Castello Banfi, Col di Sasso Toscana 1999 (IGT Tuscany)
27 March 2002 Fruity and spicy, somewhere between merlot and
cabernet in flavor, but fruitier. Dry, long finish, and rather astringent.
Medium body. This is a young wine and is sonewhat soft. Blend is
50/50 sangiovese and cabernet sauvignon.
$10 / bottle

27. Ruffino, "Modus" 2007 (IGT Toscana)
9 June 2011 Powerful and bold fruit with nice chewy tannins. Hints of cherry,
currant, incense, and vanilla. Sangiovese/Cabernet/Merlot in 50/25/25 ratio.
$28 / bottle
Notalusa, Nero d'Avola 2007 (IGT Sicilia)
7 July 2011 Potent fruity plums and incense. Young peppery tannins with cigar
smoke and tobacco on the finish. Feels headier than it is. Like an unsubtle
Rhone-varietal wine.
$10 / bottle
Gaetano D'Aquino, Valpolicella 2010 (DOC Valpolicella)
8 August 2011 Pleasant potpourri, figs, and tea notes. Slightly stemmy finish.
Very smooth and mellow.
$7 / bottle
Piccinini, Rosso Toscana 2009 (IGT Toscana)
16 July 2011 Plump fruit with tones of peppers, tobacco, and barbecue smoke.
Not terribly sophisticated but very pleasant and easy-drinking.
$6 / bottle
A Mano, Primitivo 2006 (IGT Puglia)
16 July 2011 Dark cherries and blackberries with sawdust and vanilla. Robust
tannins and a whiff of incense on the finish. Powerful.
$12 / bottle

28. Michele Chiarlo, "Le Orme" Barbera d'Asti Superiore 2002 (DOC Barbera d'Asti)
14 October 2007 Round fruit, moderate stemmy tannins with light leather and
raisin notes.
$12 / bottle
Castello di Fonterutoli, "Foggio alla Badiola" 2002 (IGT Toscana)
?? Bloody yet smooth, fragrant woods over ripened grape skin. Soft and well
structured.
$15 / bottle
Villa Doria, Barolo 1997 (DOCG Barolo)
27 March 2002 Spicy earthy and very floral flavor, like roses and tulips. Long dry
finish with oak aftertaste. Very complex. Excellent.
$20 / bottle
Tedeschi, "Capitel dei Nicalo" Valpolicella Classico Superiore 2003 (DOC
Valipolicella Classico Superiore)
27 March 2008 Dark fruit, with plums and cherries. Mellow smoky flavors of
tobacco. Very drying.
$22 / bottle
Tommasi Viticoltori, "Vigneto Rafael" Valipolicella Classico Superiore 2000 (DOC
Valipolicella Classico Superiore)
2004 Sharp and bloody attack, with tar and leather. Very drying. Moderate finish.
$13 / bottle

29. Riunite, Lambrusco NV (IGT Emilia)
14 May 2010 Fizzy and effervescent with sweet grape, rose, and Robotussin
notes. A thirst-quencher.
$6 / bottle
White Wines
Bollini, Pinot Grigio 2001 (DOC Trentino)
?? Moderate grassy flavor with light citrus fruit. Sharp acid. Pleasant.
$10 / bottle
Casalfarneto, "Fontevecchia" Verdicchio del Castelli di Jesi Classico Superiore
2002 (DOC Verdicchio del Castelli di Jesi Classico Superiore)
14 October 2004 Very crisp and clean, with light apple, melon, and apricot
flavors . High acid but pleasant.
$13 / bottle
Ricossa, "Antica Casa" Moscato d'Asti 2009 (DOCG Moscato d'Asti)
2010 Sweet peaches, melons, and effervescent tropical fruit. Very good!
$15 / bottle
Luisi, Moscato d'Asti 2009 (DOCG Moscato d'Asti)
31 December 2010 Bright and very crisp with fruit citrus and peaches. Sweet
but not sticky finish, with light honey flavors.
$14 / bottle

30. Rashi, Moscato d'Asti 2005 (DOCG Moscato d'Asti)
12 September 2007 Sweet and fruity nectarine, orange, and honey flavors.
Pleasant.
$13 / bottle
Rashi, Moscato d'Asti 2007 (DOCG Moscato d'Asti)
24 October 2009 Sweet peach and citrus with a slight touch of honey.
Minimal effervescence.
$14 / bottle
Arnaldo Caprai "Grecante" Grechetto del Colli Martani 2006 (DOC Colli
Martani)
13 September 2007 Heady and lively tropical flavors. Dry and crisp.
$17 / bottle
Ruffino, Orvieto Classico 2008 (DOC Orvieto)
25 June 2010 Crisp and acidic, with grapes, citrus, and pears. Short mineral
finish.
$10 / bottle
Lamura, Bianco di Sicilia 2008 (IGT Sicilia)
19 June 2010 Crisp attack with surprisingly plump mouthfeel. Slightly heady
citrus and green apples. Made from organic Catarratto grapes.
$10 / bottle

31. Risata, Moscato d'Asti NV (DOCG Asti)
23 December 2009 Light fruity peach-melon sweetness with a faint floral taste.
Nearly clear and minimal effervescence.
$17 / bottle
Bartenura, Moscato 2008 (IGT Provincia di Pavia)
13 November 2009 Sweet and effervescent, with a slight hint of peach. Somewhat
thin.
$15 / bottle
Bartenura, Moscato 2006 (IGT Provincia di Pavia)
26 June 2007 Effervescent peach and honey, thin fruit, short finish.
$13 / bottle
Bartenura, Moscato 2005 (IGT Provincia di Pavia)
31 December 2007 Light and fizzy, faint and simple fruit and moderate sweetness.
Short finish.
$12 / bottle
Bartenura, Moscato d'Asti 2003 (DOCG Asti)
24 July 2004 Light and fizzy, with very sweet peach and apricot with a touch of
mineral.
$12 / bottle
Bartenura, Moscato d'Asti 2001 (DOCG Asti)
2002 Very melony fruit, very sweet, almost syrup in texture. More like a good
dessert wine.
$10 / bottle

32. Sparkling Wines
Bartenura, Prosecco Extra Dry NV (VSAQ)
27 May 2011 Fizzy pear jelly with a creamy mouthfeel. Pleasant but
undistinguished.
$20 / bottle
Cinzano, Prosecco NV (DOC)
26 October 2011 Crisp and refreshing with jelly and pear, with apple and citrus
on the finish. Fruity.
$16 / bottle
Tenuta Santome, Prosecco Brut NV (DOC Treviso)
2010 Crisp and effervescent citrus with a strong mineral finish.
$14 / bottle
Primo V, Prosecco Extra Dry NV
27 February 2010 Bright and off-dry with strong pear flavors backed by a hint of
apple. Fun.
$15 / bottle
Banfi, Brut (Metodo Traditionale Classico) 1997 (Piedmont, Italy)
1 May 2002 Effervescent, prominent toasty beer-like yeast flavor. Smooth and
creamy, with light pear and citrus flavors. High acid, long finish.
$18 / bottle