Aglianico del Vulture

Aglianico, a beautiful vine variety, precious and unique, has an average age of 40 years and it grows  among the 400-600mt above sea level planted on volcanic -sandy-marly with gravel soil. It is located in the region of Basilicata (southern Italy) in a high ventilated area, with different daily temperature excursions and the production rules does not include any vine irrigation. Being a late vineyard the harvest takes place after the 20 of October until late November (according to the season average sunny and raining days). The vineyards produce approximately 50-60 quintals of grapes per hectare with an average yield of 60%. The minimum natural alcoholic strength by volume is 12%.

 

Barbera

Barbera vineyards are located in the areas of Asti and Alessandria (Piedmont region/North Italy) on clay, loamy, sandy and limestone soils. The average age is 15 years with an output of 90 quintals of grapes per hectare and a maximum yield of 70% or not more than 6300 litres per hectare. The height above sea level is up to 600 meters and the minimum natural alcoholic strength by volume is 12.50%.

 

Cabernet

 

Our Cabernet, made from the varieties of Cabernet Sauvignon (80%) and Cabernet Franc (20%), is produced in the Veneto region (North-East Italy) and it  has a maximum value of 140 quintals of grapes per hectare with a yield of 80%. The minimum natural alcoholic strength by volume is 9.50% and the average age of the vines is 9 years.

 

Croatina

The Croatina vine variety is one of the youngest with an average age of 8 years and it is located in the countryside of Pavia province  (Lombardy/North Italy) predominantly on limestone and clay soils and has a production of about 105 quintals of grapes per hectare with a yield of 70%. The minimum natural alcoholic strength by volume is 10.5% or the 7% done.

 

Dolcetto

The Dolcetto vineyards, which are also located in the areas of Asti and Alessandria provinces  (Piedmont region/North Italy), share the same characteristics of Barbera, they produce 90 quintals of grapes per hectare with a maximum yield of 70%. The vineyards age is different with an average of 11 years, the soil is rich of limestone with alkaline earth silicate and the minimum natural alcoholic strength by volume is 10.50%.

  

Lambrusco

Vines of  Lambrusco family are mostly derivate from native species typical in the Pianura Padana, (also known as Po Valley), where the famous Vitis Labrusca was already popular two thousands of years ago. Lambrusco vines family  includes many varieties all with the same characteristics: durable and highly productive plants, thick skinned grapes with blue-black colour. They differ primarily for their sub varieties, for the specific production area and for the harvest period in order to obtain the different types of Lambrusco wines (In Italy there are many different government specifications for Lambrusco DOC and IGT in order to produce the wine in still, bubbling or sparkling way, fermented with yeast or added with CO2, either in red and in pink ). The typical production area is Emilia Romagna and Lombardy, zones with highly fertile soils and high yields. The minimum natural alcoholic strength by volume is 10.50% and the average age of the vines is approximately 15 years.

 

Moscato Bianco

Moscato Bianco (White Moscato), is one of the most prized vineyards from which we obtain the famous Moscato Spumante Dolce (Sweet Sparkling Moscato). Moscato vines are geographically distributed in Italy in many different areas, with a calcareous and sandy soils,  of all the production areas a relevant  portion of vineyards is in Lombardy and Piedmont. The average production of grapes per hectare is 100/120 quintals of which the yield for the production of the Doc may not exceed 70%, while there is no limit for the sparkling wine not belonging to the DOC. The average age of the vines is 13 years and the minimum natural alcoholic strength by volume is 5%.

 

Nero D’Avola Terre Siciliane

The vineyard Nero d'Avola Vineyard is located in South Italy in the beautiful island of Sicily, it can guarantee an average yield of 125 quintals of grapes per hectare with a maximum yield of 70% in terms of hectolitres. The vines have an average age of approximately 12 years and are situated on a calcareous clayey soil at an average height of 30/50 meters above sea level. The minimum natural alcoholic strength by volume is 13%.

  

Primitivo del Salento

Primitivo vineyards are located in Apulia (South Italy region), they have an average age of 10 years and they are situated on a calcareous clay soil at an height of about 70 metres above sea level. The production of grapes is of 130 quintals per hectare  with an average yield of 50%. The minimum natural alcoholic strength by volume is 12%.


  

  

 

Glossary about Wine

 

  • acidity — the liveliness and crispness in wine that activates our salivary glands
  • aeration — the deliberate addition of oxygen to round out and soften a wine
  • aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state
  • alcohol — ethanol (ethyl alcohol), the product of fermentation of sugars by yeast
  • amabile – Italian word that means lovely and lightly sweet for wine of easy beverage and taste
  • anosmia — the loss of smell
  • appellation — a delineated wine producing region particular to France
  • aroma — the smell of wine, especially young wine (different than “bouquet”)
  • astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin
  • balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
  • bar code – European products use in 95% a unique EAN bar code to identify products, for bottle of wines is the same. First 3 numbers identify the country : 800-839 for Italy, 840-849 Spain, 300-379 France
  • barrel — the oak container used for fermenting and aging wine
  • barrique  — a 225-litre oak barrel used originally for storing and aging wines, originating in Bordeaux
  • bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins
  •  
  • blend —  a wine made from more than one grape varietal
  • body — a tactile sensation describing the weight and fullness of wine in the mouth.  A wine can be light, medium, or full bodied.
  • Bordeaux — the area in Southwest France considered one of the greatest wine-producing regions in the world
  • bottle cork – the name of the stopper made in cork as usually named
  • botrytis — a beneficial mould that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar.  Botrytis is largely responsible for the world’s finest dessert wines.  (see “noble rot”)
  • bouquet — a term that refers to the complex aromas in aged wines
  • breathing — exposing wine to oxygen to improve its flavours  (see “aeration”)
  • brettanomyce —  a wine-spoiling yeast that produces barnyard, mousy, metallic, or cork like  aromas
  • brilliant — a tasting note for wines that appear sparkling clear
  • brut — French term denoting dry champagnes or sparkling wines
  • bung — the plug used to seal a wine barrel
  • bung hole — the opening in a cask in which wine can be put in or taken out
  • chaptalization — adding sugar to wine before or during fermentation to increase alcohol levels.  Chaptalization is illegal in some parts of the world, and highly controlled in others.
  • citric acid — one of the three predominate acids in wine
  • claret — the name the English use when referring to the red wines of Bordeaux
  • class growth — see cru classé
  • closed — term describing underdeveloped and young wines whose flavours are not exhibiting well
  • complex — a wine exhibiting numerous odours, nuances, and flavours
  • cork taint — undesirable aromas and flavours in wine often associated with wet cardboard or mouldy basements
  • corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)
  • cru classé — a top-ranking vineyard designated in the Bordeaux Classification of 1855
  • crush — the English term for harvest
  • cuvée — in Champagne, a blended batch of wine
  • demi-sec — French term meaning “half-dry” used to describe a sweet sparkling wine
  • dry —  a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet
  • earthy — an odour or flavour reminiscent of damp soil
  • enology — the science of wine and winemaking (same as “oenology”)
  • fermentation — the conversion of grape sugars to alcohol by yeast
  • fining — the addition of egg whites or gelatine (among other things) to clear the wine of unwanted particles
  • finish  — the impression of textures and flavours lingering in the mouth after swallowing wine
  • flavors — odours perceived in the mouth
  • foxy — a term that describes the musty odour and flavour of wines made from “ vitis labrusca”, a common North American varietal
  • fruity — a tasting term for wines that exhibit strong smells and flavours of fresh fruit
  • full-bodied — a wine high in alcohol and flavours, often described as “big”
  • herbaceous — a tasting term denoting odours and flavours of fresh herbs (e.g., basil, oregano, rosemary, etc.)
  • hot — a description for wine that is high in alcohol
  • lees — sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation
  • leesy — a tasting term for the rich aromas and smells that results from wine resting on its lees
  • length — the amount of time that flavours persist in the mouth after swallowing wine; a lingering sensation
  • malic acid — one of the three predominate acids in grapes.  Tart-tasting malic acid occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes.
  • malolactic fermentation — a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation.  Wines described as “buttery” or “creamy” have gone through “malo”.
  • mature — ready to drink
  • mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry
  • must — unfermented grape juice including seeds, skins, and stems
  • negociant — French word describing a wholesale merchant, blender, or shipper of wine
  • noble rot — the layman’s term for botrytis
  • nose —  a tasting term describing the aromas and bouquets of a wine
  • oak/oaky — tasting term denoting smells and flavours of vanilla, baking spices, coconut, mocha or dill caused by barrel-aging
  • open — tasting term signifying a wine that is ready to drink
  • oxidation — wine exposed to air that has undergone a chemical change
  • phenolic compounds — natural compounds present in grape skins and seeds
  • phylloxera — a microscopic insect that kills grape vines by attacking their roots
  • plonk — British slang for inexpensive wine; also used to describe very low-quality wines
  • rough — the tactile “coarse” sensation one experiences with very astringent wines
  • sec — French word for “dry”
  • sparkling - a wine with significant levels of carbon dioxide in it, making it fizzy. The carbon dioxide may result from natural fermentation (adding yeast), either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved, or as a result of carbon dioxide injection.
  • spicy — a tasting term used for odours and flavours reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines
  • stopper – the cap used on the bottles, could be made in cork, synthetic material, plastic or metal, good wines typically use cork stoppers, even if high quality synthetic stoppers are becoming more popular as they will not transfer to the wine the so called “cork taste” 
  • structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
  • sweet — wines with perceptible sugar contents on the nose and in the mouth
  • tannins — the phenolic compounds in wines that leave a bitter, dry, and pucker feeling in the mouth
  • tartaric acid — the principal acid in grapes, tartaric acid promotes flavour and aging in wine
  • terroir — French for geographical characteristics unique to a given vineyard
  • texture — a tasting term describing how wine feels on the palate
  • typicity — a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape
  • ullage — the empty space left in bottles and barrels as a wine evaporates
  • vegetal — tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavours of the wine.  Bell peppers, grass, and asparagus are common “vegetal” descriptors.
  • vinification — the process of making wine
  • vitis vinifera — the species of wine that comprises over 99% of the world’s wine
  • vintage — the year a wine is bottled.  Also, the yield of wine from a vineyard during a single season.
  • weight — similar to “body”, the sensation when a wine feels thick or rich on the palate
  • wine — fermented juice from grapes
  • yeast — a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol
  • yield — the productivity of a vineyard
  • young — an immature wine that is usually bottled and sold within a year of its vintage.  Wines meant to be drunk “young” are noted for their fresh and crisp flavours.

 

Cantine Italia