Gambero Rosso Tre Bicchieri 2015 Lombardy

The Lombardy is a land of bubbles, Franciacorta and Oltrep0 Pavese  but there are red from Valtellina and white from Lugana also. Here is the full list of Tre Bicchieri Gambero Rosso 2015 Brut ‘More 2010 – Castello di Cigognola Brut Cl. Nature – Monsupello Franciacorta Brut Cuvée – Alma Bellavista Franciacorta Brut Nature –…

Bagatto Pinot Nero Igt 2012 – La Costaiola

After a long day at work i was sipping a glass of Pinot Nero from Lombardy, and let me say it : ‘ It was happy for what i was drinking ‘ . It is a grenish yellow color and very transparent. Yes is Yellow i am not crazy was a white wine made with Pinot…

16 Italian in the Top 100 di Wine Spectator

After launching release in fits and starts on the top ten most anticipated by manufacturers, retailers and wine lovers , the drafting of Wine Spectator has unveiled the wine judged best of the year , Spain’s La Rioja Imperial Gran Reserva 2004 Cune , with a score of 95 / 100 , priced $ 63…

Italian Wine Regions (1)

The list of Italian wine regions is organized by highest volume of D.O.C. wines. 1-Tuscany (~18% DOC production) Try red wines from Bolgheri and Cortona Tuscany is home to the Chianti region which is the most famous region for Sangiovese. When Sangiovese became the required major grape in Chianti during the 1970′s, the other noble grapes (Cab and…

Map of Italian Wine Regions

Italian wine is one of the most difficult regions to get to know. Why? Well for one, the Italians use an esoteric wine labeling system, like the French. But that’s not even the biggest problem. The hardest part is learning all the different grape varieties. At the moment, there are about 350 official Italian wine varieties….

Corte di Cama Sforzato di Valtellina Docg 2008 – Mamete Prevestini

Region: Valtellina Superiore D.O.C.G. within the regions of Sondrio, Berbenno and Montagna. Grape: Nebbiolo, 100% withered/dried. Production method: The grapes are harvested by collecting them in wooden boxes and are subsequently allowed to wither in a dry store until early December; pressing and fermentation follows in stainless steel containers including a 12-day period in wich the must on the skins is…