Podcasts about ciliegiolo

Montecucco may not be on the tip of your tongue when you talk about Tuscan wines, but it should be. It is dependent upon Sangiovese but includes other delightful grapes like Vermentino and Ciliegiolo for fun. Invest 10 minutes to find out a little bit more about this region with ancient roots and modern success. More Info:ColleMassariMontecucco Consorzio

Ik vind het spannend om een en hetzelfde druivenras uit twee verschillende regio's met elkaar te vergelijken.  Helemaal in het geval dat het om een druivenras gaat dat door meerdere regio's geclaimd wordt als eigen. Zoals het druivenras Ciliegiolo (=kleine kers) waarvan de regio's Toscane en Umbria beide vinden dat het bij hun hoort. De laatste tijd roepen wijnexperten vaker dat de Ciliegiolo een interessante en veelbelovende druif is, die in het verleden enorm is ondergewaardeerd. Luister naar de vergelijking tussen een ervaren wijnboer uit Toscane en een jongere wijnboer uit Umbrië, beiden gepassioneerd met deze "kleine kers". Voor meer informatie over wijnen gemaakt van de Ciliegiolo bezoek https://labottawijnavonturen.com 

L'azienda è stata fondata nell'anno 2000 da Luciano e Valerio Ciani, conferendo nella nuova società i vigneti rispettivamente del Podere Ceretola e del Podere Cucculia, continuando così un'antica tradizione famigliare.Da due vigne completamente diverse fra loro per varietà, per altitudine e per esposizione, si producono vini completamente differenti, che coprono bene la tavola romagnola, accompagnando tutti i piatti più tipici.Dai circa sette ettari di vigneti che si sviluppano per tre chilometri lungo la Valle del Tramazzo, su variegati terreni di collina, l'azienda produce uve per vini di ottima qualità e di diversa natura a seconda della tipologia del terreno e della posizione.Le lavorazioni in cantina, pur svolte con moderne attrezzature, vengono effettuate nel massimo rispetto delle tradizioni, a tutela della qualità e della tipicità dei nostri vini.Da due vigne completamente diverse fra loro per varietà, per altitudine e per esposizione, si producono vini completamente differenti, che coprono bene la tavola romagnola, accompagnando tutti i piatti più tipici.La produzione è limitata ai vini tipici romagnoli, nel rispetto della tradizione e della resa dei terreni (di circa 40-50 q.li/ha): Cabernet Sauvignon, Ciliegiolo, Sangiovese e Trebbiano.A garanzia dell'elevato standard di qualità, tutte le operazioni sono effettuate direttamente in cantina.

Located in the area of Castelnuovo Berardenga (in the province of Siena), you'll find Pācina, an incredible farm which boasts a long and rich history of sustainable agriculture that also respects tradition. It was in the 1970s when Maria Borsa's grandparents, Enzo Tiezzi and Lucia Carli, decided to move their family farm and put into practice their ideas of sustainability.  Pācina continues to be a family affair. Two years ago, Maria returned to take care of the property with her parents Giovanna and Stefano, her brother Carlo my brother and her partner Roberto. Previously, she moved away for studies in Political Science in the Netherlands and Italy and did a considerable amount of travel around the world. The property was originally bought by Maria's great great great grandfather close to a century ago. Today, Pacina produces wine, olive oil, legumes and cereals. The farm consists of 65 hecatres, approximately 11 of those are dedicated to vineyards. The grape varieties cultivated are all indigenous to the region: Sangiovese, Canaiolo, Ciliegiolo, Tuscan Trebbiano, and Chianti Malvasia. There is also a small plot where they also grow Syrah grapes. The vines range from 5 years to 50 years old, with some plants much older than that.

…Ma non avevamo ancora finito con l'Umbria “trascurata” da Soldati…Un rapido passaggio a Torgiano per stappare le grandi annate di Vigna Monticchio, a Narni e Amelia per trangugiare i migliori Ciliegiolo, sulle colline del Trasimeno per scoprire un altro volto (e nome) della Grenache, qui chiamata Gamay, e infine a Montalcino: proprio così, Montalcino di Magione, dove magari un giorno si (ri)produrrà Rosso e magari Brunello (Cucinelli, che qui è di casa).Il tutto prima di soffermarci lì dove la regione senza mare domina e regna, regalando meraviglie: Umbria Grand Cru dell'Extravergine, con le sue diramazioni varietali, territoriali e stilistiche.Ecco allora un vero e proprio “bignami” con l'indispensabile da conoscere per fare bella figura nei migliori Oil Bar di New York, Milano e Trevi.Tipicamente presentaVino al vino 50 anni dopoUn podcast di Paolo De Cristofaro e Antonio Boco S2 Extra 02Umbria Grand Cru dell'Olio Evowww.tipicamente.itCREDITIBRANI MUSICALIJamendo Licensing Unlimited catalog subscription for Spreaker - Tipicamente Podcast Fantasy Village - AmoebacrewPass the Jug – Grumpynora

After watching a video by Julien Miquel, Bill and I jump off onto the topic of cork taint. Julien’s insight on “What is cork taint? Why are so Many Wines Corked?” is a must see video. The iconic wine retailer Bottle Barn now has an online presence. If you already buy wines online, do yourself a huge favor and put them on your list of suppliers. There’s a six bottle minimum, but the shipping is free. Jessica Zimmer writes a post that gives a historical viewpoint of how White Zinfandel saved Napa Valley. Noteworthy wine blogger Tom Wark of Wark Communications, a wine P. R. firm, has moved his family from Napa Valley to a new home in Oregon’s Willamette Valley. He writes his own exit interview for the Napa Valley wine business community. The new Prisoner Winery tasting room in St. Helena is the bomb. Owned by Constellation Brands and perched directly off Highway 29, the tasting room could be described as Napa Valleys newest and coolest foodie and wine destination. So why have they been issued a code violation notice? Bill and I discuss these topics and many more in this weeks addition of VinoWeek. Thanks to everyone for listening. Cheers!The wine of the week is the 2013 Castello Colle Massari Montecucco Rosso Riserva. The Colle Massari estate is located in the southern part of Tuscany, approximately forty miles south of Siena, roughly a hour and twenty minute drive. The vineyards, cerified organic, are located on the Montecucco hill which gives its name to the Montecucco DOC, awarded in 1998. By law a Montecucco Rosso (red) wine must contain a minimum of 60% Sangiovese. The first vintage of Colle Massari was in 2000 and in 2014 Colle Massari was awarded the Gambero Rosso 2014 Winery of the Year Award. The owners Maria Iris and Claudio Tipa, also own Tenuta San Giorgio and Poggio di Sotto both in Montalcino and Grattamacco in Bolgheri, so one could say they are firm believers in the terroir of Southern Tuscany. My wife and I first discovered Colle Massari at a local wine shop in a small village south of Siena called Serra di Rapolano. We stayed in that village for ten days and we wiped out that wine stores stock of Colle Massari. Every since then we have been big fans of the wines made at that estate. You can learn more about the Colle Massari estate here.The 2013 Montecucco Riserva was aged in oak barrels for 18 months and then spent a year in the bottle before it was released. The wine is composed of 80% Sangiovese, 10% Ciliegiolo and 10% Cabernet Sauvignon. A deep ruby color in the glass, the nose displays black plums, cherries and hints of licorice and leather. On the palate the frame is medium bodied, smooth tannic structure, and well balanced acidity. This wine won’t bowl you over with complexity but it’s a fine example of Sangiovese from Southern Tuscany. The current vintage 2015 retails for about $20. 14% abv Located between Montalcino and Morellino di Scansano, the vineyards covering the Montecucco hills of Colle Massari produce a lovely expression of South Tuscan Sangiovese.

Piccini è una storia di famiglia, quattro generazioni che si sono trasmesse valori, passione e conoscenza del vino.Tutto ha inizio nel lontano 1882, quando Angiolo Piccini acquista 7ha di vigneto a Poggibonsi.Piccini è un'azienda legata al territorio e alle tradizioni toscane, un importante punto di partenza, ma mai un limite.Piccini ha infatti oggi un'anima arancione, colore che rappresenta il suo carattere originale, dinamico e innovativo, un'azienda conosciuta e aprezzata in tutto il mondo.La famiglia vanta oggi cinque tenute in Italia:Valiano, splendida tenuta nel Chianti Classico nel comune di Castelnuovo Berardenga; Tenuta Moraia nell'area costiera della Maremma Toscana; Villa al Cortile in Montalcino; Regio Cantina in Basilicata, specializzata nella produzione di Aglianico del Vulture.La filosofia produttiva che gravita attorno alle tenute è quella di creare vini che riflettano il territorio rispettando l'espressività delle uve.

Piccini è una storia di famiglia, quattro generazioni che si sono trasmesse valori, passione e conoscenza del vino.Tutto ha inizio nel lontano 1882, quando Angiolo Piccini acquista 7ha di vigneto a Poggibonsi.Piccini è un'azienda legata al territorio e alle tradizioni toscane, un importante punto di partenza, ma mai un limite.Piccini ha infatti oggi un'anima arancione, colore che rappresenta il suo carattere originale, dinamico e innovativo, un'azienda conosciuta e aprezzata in tutto il mondo.La famiglia vanta oggi cinque tenute in Italia:Valiano, splendida tenuta nel Chianti Classico nel comune di Castelnuovo Berardenga; Tenuta Moraia nell'area costiera della Maremma Toscana; Villa al Cortile in Montalcino; Regio Cantina in Basilicata, specializzata nella produzione di Aglianico del Vulture.La filosofia produttiva che gravita attorno alle tenute è quella di creare vini che riflettano il territorio rispettando l'espressività delle uve.

Vi bliver i dette afsnit revet rundt i Toscanas mere og mindre kendte vinregioner af ingen ringere end skribent på Gastro og underviser på Vinakademiet, Rene Langdahl. René guider os rundt i Toscanas ejendommeligheder, hvor vi kommer ind på "Super Toscanere", jordbundsforhold, tilladte druer, og vi får øjnene op for at Toscana er andet og mere end Rolf Sørensens olivenolie, bastflasker og Brunello. Vi trækker også en heldig vinder af vin fra Laudrup Vin blandt jer, der støtter os på https://blindsmagerne.10er.dk/  Gæst: René Langdahl Vine: 2017 Antonio Camillo, Maremma DOC, Toscana, Ciliegiolo 2006 Montevertine, Le Pergole Torte, Toscana IGT, Sangiovese ---------------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

In this episode Monty Waldin meets Sara Goretti, whose family wineries Vini Goretti are located in Umbria. Sara’s wineries produce Sagrantino, Grechetto, and Trebbiano Toscano wines. Monty and Sara talk about the international markets for Sagrantino. Sara talks abut unusual wine and food pairings, matching Sagrantino with Korean spicy soup, Japanese fish tartare or grilled salmon. Sara also talks about traditional Umbrian dishes such as the Torta al Testo or the Umbricelli pasta. Sara also presents one of their reds, l’Arringatore (a blend of Sangiovese, Merlot, and Ciliegiolo), that will make you talk a lot after drinking it! Tune in also to learn more about Nonna Marcella Goretti’s cooking classes and the wine therapy sessions offered at the Goretti winery!

Adam and MAR drink and talk about the wine she helped make with Umbrian winemaker/Yoda/Batman Danilo Marcucci, the Vini di Giovanni “Ciliegiozzo Frizzante” Ciliegiolo. They also talk about what the hell native yeast is, why it’s so important, what inoculation is, and more. Also, MAR was wrong— Morty has BDE. Natural Disasters is powered by Simplecast.

This week, we revive the Grape Miniseries from podcasts of old to bring you: Sangiovese! The star of Central Italy that does amazing things when taken care of.  Here are the notes: History of Sangiovese Spotty history -- probably has existed a long time but wasn't mentioned until the 1500s. The name likely comes from the monks in Santarcangelo di Romagna at foot of Monte Giove, who chose the name of sanguis Jovis when forced to call wine by name other than vino. It could have also come from the ancient language of Etruscans, who used similar to words for an offer to the gods   Grape origins Probably from Sicily and Calabria – in 16th century there were grape exchanges between northern and southern Italian regions A cross of two reds: Ciliegiolo and Calabrese di Montenuovo   Climate, land, soil Needs warmth to ripen, but not too much Ripens better in Montalcino than Chianti – nights are warmer, less rainfall in Montalcino Chianti –  only 10% of the land good for cineyards Maremma – rich, broad, hot with short growing season. High alcohol, low aroma Autralia – Canberra in NSW, other warm areas show promise California – more intense sunlight, different character Soils –Tuscan soil is varied. The best for Sangiovese is galestro and albarese Soils are a challenge for New World Sangiovese winemakers Winemaking Important to get ripeness in the vineyard Traditional aging in large casks of Slavonian oak or Chestnut Modern styles use small French oak barriques Sangiovese is often blended – Canaille Nero, Coloring, Cabernet Sauvignon, Merlot, Syrah are popular partners Sangio needs extra color, richness – low in acylated anthocyanins means light color Sangiovese Flavors Light juicy wine or huge complex ones or harsh Traditional wines: cherries, violets, tomatoe, herbs, tea-like notes, high acid, high tannin, not fruity International wines: vanilla, spice, oak, dark fruit, higher alcohol   Return of the Clones:  Clones – color, flavor, concentration of fruity, 102 clones of Sangiovese 1988 – Chianti Classico Conzorzio with Universities of Pisa and Florence– launched Chianti Classsico 2000 project to improved quality Found in: Italy: Tuscany, Emilia-Romagna, Lazio, Marche, Puglia, Sicily, Umbria US: Napa, Sonoma, Santa Barbara. Washington State, New Mexico Other North America: Mexico, Ontario, BC Australia – growing Other New World: NZ, South Africa, Chile, Argentina, Brazil etc   The difference in Tuscan wines using Sangiovese: Maremma: dark black fruit, herbal Chianti Classico – cooler – sour cherry, red berry, violet, tea leaf Brunello di Montalcino – 100% Sangiovese, different depending on where it's grown in the appellation Vino Nobile di Montepulciano –  earthy, rich, lovely Emilia-Romagna – dark, dense, richer than Tuscan versions Marche – Rosso Piceno, Rosso Conero – usually blended with Montepulciano – can be gloppy Umbria -- fuller, denser than Tuscan versions   Thanks to our sponsors this week!  For a free month of amazing video lectures from The Great Courses Plus, go to my special URL: thegreatcoursesplus.com/wine   Storyworth: Sign up through my special URL and receive $20 off!  storyworth.com  

This week we are honored to have as our guest Jacopo Cossater, wine writer for the biggest wine blog in Italy, Intravino, on the show to discuss the Italian wine region he calls home: Umbria.  Umbria is the 4th smallest wine producing region of Italy, but its wines are exquisite and unlike anything else you'll ever have. Here are the show notes: 1. First we discuss where Umbria is and what it is: Only Italian region without coastline nor international border –  Lush, rolling hills, hilltop villages Between Tuscany, Marche, and Lazio Whites and reds are important here and quality on the rise  2. We talk about the wines:    Orvieto  In southern Umbria, 80 miles north of Rome Volcanic and tufa soils Common Grapes: Trebbiano Tocscano (Ugni Blanc) Grechetto: Finer wine, good for structure Malvasia: Floral, effusive aromatics Orvieto DOC: Can be lesser quality, better to seek out Orvieto Classico DOC Lago di Corbara DOC   Torgiano Located south of Perugia Common Grapes: Sangiovese, Canaiolo, Ciliegiolo (sometimes bottled as a varietal here) Rosso di Torgiano DOC: Sangiovese, Canaiolo Torgiano Rosso Riserva DOCG: The first wine to gain DOC (and later DOCG) status in Umbria: 50–70% Sangiovese, 15–30% Canaiolo, up to 15% other grapes like Ciliegiolo or Montepulciano. Recommended Producers: Cantine Lungarotti.  Torgiano is home to Italy’s most important wine museum, Museo del Vino   Montefalco (Sagrantino and Rosso di Montefalco) 30 miles southeast of Perugia. Set up well for tourism and visiting Sagrantino Montefalco Sagrantino DOCG:  ageworthy red wines Required to be at least 95% Sagrantino, the wines must be aged for 30 months; at least 12 of those months in oak barrels Tannic, big wine. Used to be used for sacramental purposes Responsible for the revolution in Umbrian reds Pricey, but one worth holding Rosso di Montefalco: Sangiovese based red with a touch of Sagrantino 60–70% Sangiovese, 10–15% Sagrantino and 15–30% other grapes, often Merlot or Cabernet Sauvignon. Structure, fullness in wine, with lots of flavor Jacopo's Producer Hit List: Montefalco Sagrantino (wine): Adanti, Arnaldo Caprai, Antonelli, Paolo Bea, Tabarrini, Fattoria Colleallodole, Scacciadiavoli, Di Filippo, Fratelli Pardi, Romanelli, Tenuta Bellafonte, Raína   Orvieto Classico (wine): Palazzone, Barberani, Decugnano dei Barbi, Castello di Corbara   Orvieto (area): Castello della Sala (Antinori), Falesco   Torgiano Rosso Riserva (wine): Lungarotti, Terre Margaritelli   Perugia (area): Conestabile della Staffa, Marco Merli, La Spina, Cantina Margò, Castello Monte Vibiano Vecchio, Cantina Cenci   Ciliegiolo di Narni (wine): Leonardo Bussoletti   Trebbiano Spoletino (wine): Collecapretta   Grechetto di Todi (wine): Peppucci, Roccafiore   Terni (area): La Palazzola   And thanks to our sponsors who make the podcast possible: The Great Courses Plus:  This week watch "Brain Myths Exploded: Lessons from Neuroscience", specifically the lecture "Can Certain Foods Make You Smarter" to learn about the effects of red wineon the brain! For a free month of unlimited Great Courses Plus lectures go to: www.thegreatcoursesplus.com/wine   HelloFresh: A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it! 

Joy Kull is a co-owner of La Villana wines in Gradoli, Italy.