While Barolo & Barbaresco tend to be the heaviest and most in need of aging, wines made in the modernist style are becoming more approachable at a young age. Lighter styles from Carema, Langhe and Gattinara tend to be ready drink within a few years of vintage. Nebbiolo from California and Australia will vary from producer and quality of vineyard.
Italy has many rich mountains and hills, providing a high-altitude, a variety of climate and soil condition of grape growing environment. In southern Italy the full enjoyment of the sun enze, is suitable for the production of high alcohol content, fortified wine .
Geographic location
Italy’s latitude range covers specialty , the country where suitable for the cultivation of grapes from the foothills of the Alps in the north to almost the same latitude as southern Africa. Italy is a peninsula, a long coastline, with a Mediterranean climate, which will help regulate the climate, there is quite a help to the coastal Wine region.
The Etruscans of North-Central Italy, who created one of the peninsula's earliest civilizations, left evidence of how to make wine. The Greeks who soon after established themselves in the South gave Italy the name Enotria [the land of wine].
Nebbiolo
Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominantly associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is thought to derive its name from the Italian word nebbia which means "fog." .
Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. Most examples are wines built for aging and some of the highest quality vintages need significant age (at least a decade or more) before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years. As Nebbiolo ages, the bouquet becomes more complex and appealing with aromas of tar and roses being the two most common notes. Other aromas associated with Nebbiolo include dried fruit, damsons, leather, licorice, mulberries, spice as well dried and fresh herbs.
Typical grape varieties
Sangiovese Nebbiolo
Sangiovese
Sangiovese (san-jo-veh-zeh [sandʒoˈveːze]) is a red Italian wine grape variety whose name derives from the Latinsanguis Jovis, "the blood of Jove". Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.
A history of culture, culture of History.
Italy is not only the largest producer of wines, but above all a producer of great wines.
Its climate, soil and very old traditions of viticulture make Italy a natural wine- growing nation. The wines are as personal as a name, as different as the colours of the rainbow and as much a part of Italian life as almost 3,000 years of tradition can make them.
Beautiful legend
It was said that an ancient Persian king sealed the remnant grapes in the barrel and labeled the word "poison" to prevent others from eating them. The king dealt with a host of problems every day and soon forgot the matter. There was a concubine disfavored by the king and lived painfully opportunely to see the poison barrel and wanted to die at that time . She opened it and drunk for a few mouths. She felt not painful b ut a sense of intoxication when she was waiting to die. Then she t old the king the matter. A test is unavoidable. As a result the concubine won the favor again. This, of course, is a beautiful legend. But the alcohol beverages, i ndeed, enhanced the enjoyment of mankind.
Wines made from Sangiovese tend to exhibit the grape's naturally high acidity as well as moderate to high tannin content and light color. Blending can have a pronounced effect on enhancing or tempering the wine's quality. Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes to food and wine pairings. One of the classic pairings in Italian cuisine is tomato-based pasta and pizza sauces with a Sangiovese-based Chianti.