Posted May 19, 2015 Fresh from creating a new quality level (gran selezione) for their wines, the producers of Chianti Classico are now contemplating another way to distinguish the best of their wines from the rest of the pack. Taking a cue from Barolo, Barbaresco, and a few other regions, Chianti Classico is thinking about […]
Chianti Classico DOCG has introduced UGAs that will soon be seen on many labels and will change the Sangiovese requirement for Gran Selezione.
One sitting of the Italian Wine Professional certification exam
One of Italy’s greatest white varieties. Light to full bodied; very versatile. Best on volcanic soils. Steely, minerally; ageworthy. Aromas & flavors: Hazelnut, green apple, pear, honey.
Two distinct but related varieties: Glera Tondo (the most common) and Glera Lunga—both interplanted in vineyards and blended into Prosecco. High in acidity. Aromas & flavors: Buttercup, green apple, white peach. Best DOP: Conegliano Valdobbiadene Prosecco DOCG (esp. Cartizze subzone).
Malvasia: Group of mostly unrelated varieties—17 different “Malvasias” on official list, most white, some red (see Malvasia Nera), one pink (see Malvasia Rosa). Primary white varieties: Malvasia Bianca di Candia: Most-planted Malvasia. Light bodied; high in acidity. Aromas & flavors: White flowers, citrus, green or yellow apple, herbs. Malvasia Bianca Lunga: Primary ingredient (with or […]
Group of at least two distinct varietiesÂ: Falanghina Beneventana and Falanghina Flegrea. Both high in acidity. Aromas & flavors: (Flegrea) Peach, yellow apple, apricot, cherry pit; (Beneventana) less fruity, more floral. Both have a green, leafy note. Best DOPs: (Flegrea) Falanghina del Sannio; (Beneventana) Benevento.
