Podcasts about Rondinella

Cesari Valpolicella Classico DOC 2022, dal color rosso rubino con riflessi porpora, ha un carattere fresco e fruttato che si esprime grazie a note fragranti e ben bilanciate di frutti di bosco e ciliegia. Prodotto da Corvina veronese, Corvinone e Rondinella provenienti da differenti vigneti della Valpolicella Classica, il Valpolicella Classico DOC viene vinificato in rosso, con macerazione delle bucce per 10 giorni, a cui segue una maturazione in acciaio di quattro mesi e un breve periodo di riposo in bottiglia. Dove si trova? Nei ristoranti, bistrot, wine-cocktail bar. 

Welcome back to the season finale of The Irish Podcast! In Part 2 of our insider's guide to Florence, we delve into the vibrant wine culture, the best spots for nightlife, and fun cultural activities and day trips. Whether you're looking for a relaxed evening with a glass of wine, an energetic night out, or some cultural exploration, we've got you covered. **Wine:** - Enjoy top wine spots like Zanobini's, Osteria Nuvoli, and Enoteca Alessi. **Nightlife:** - Experience fun atmospheres at Boris' and Il Trip per Tres. - Find the best pint of Guinness at Finnegan's. - Discover late-night pubs like Fiddlers and Caffe Notte. - Explore the best drink selections at Dondino and The Old Stove. - Perfect for students: Lions Fountain and Red Garter. - Budget-friendly bars: Druggaria, Napoli Bar, and Sisters. - Best smoking areas and outdoor spaces: Il Trip per Tres, Rosie's, Rondinella, and Fico Bistrot. - Avoid for service: Pop Cafe. - Happy hour spots: Hidden Pub. - Cocktail havens: Mysterium and Sabor Cubano. - Best views: The Loggia. - Craft beer delight: Joshua Tree. - Top entertainment spots: Finnegan's, Ostello Bello, and Le Murate. - Accessibility: Fitzpatrick's. - Our favourite pubs: Finnegan's, Boris's, Caffe Notte, and Il Trip per Tres. **Culture & Day Trips:** - Activities at Cascine Park: gigs, golf, and horse racing. - Local swimming pools. - Must-see sights: David, Uffizi, Pitti Palace, and the Science Museum. - Recommended day trips and bus tours. - Unique experiences: Marcello's Golf Cart Tour, wine tasting at Antica Alessi, electric bike tours, hot air balloon rides, and The Tipsy Tours. - Fun pasta and cooking courses. - Caution against bus tours. - Reliable guides: The Florentine and Get Your Guide. Join us as we share our top picks and personal experiences to help you make the most of your time in Florence. From wine tasting to late-night adventures and cultural excursions, this episode has everything you need for an unforgettable Florentine adventure. Don't miss out! Tune in now and let's explore Florence together! FOLLOW US Website: www.theirishpodcast.com Instagram: @theirishpodcast TikTok: @theirishpodcast Youtube: /Altlivin  or search The Irish Podcast ABOUT SEASON TWO Meet Jane and Cormac, your companions on a captivating journey through the highs and lows of embracing an Irish life in Italy. Join us as we unravel the tales of our relocation, navigating life as digital nomads and bartenders, and immersing ourselves in the daily hustle of a new country. Prepare to venture into the heart of Tuscany with us, where we'll uncover the enchanting nuances and quirks that define Italy. From awe-inspiring landscapes to side-splitting misadventures, including our memorable 'Bed Bug' experience – a story that's not to be missed! Take a special detour with us to the Edinburgh Fringe, where we'll regale you with our escapades and encounters in one of the world's most dynamic cultural festivals. Whether you're a seasoned travel enthusiast or simply curious about the intricacies of relocating to a new land, our podcast offers you a front-row seat to a medley of stories, laughter, and the warm embrace of Irish hospitality. So, grab your headphones, settle in, and let us entertain you!

In this episode we sit down with Cooky Rondinella president of the Long Island Beach Buggy Association. We discuss spring fishing, beach access community outreach and more. Thank you to our main show sponsors Blue Sage Day Spa Mattituck NY, Braun Seafood Company of Cutchogue NY, The Long Island Beach Buggy Association and Whitewater Outfitters of Hampton Bays NY

In this episode we sit down with Cooky Rondinella and discuss beach access around Long Island. Thank you to our main show sponsors Blue Sage Day Spa Mattituck NY, Braun Seafood Company of Cutchogue NY, The Long Island Beach Buggy Association and Whitewater Outfitters of Hampton Bays NY

La cantina Begali è una delle più importanti realtà vitivinicole della Valpolicella, dedita alla produzione dei vini di questa terra e, in particolare, di Amarone. La celebrata Riserva Monte Ca' Bianca 2017, da uve Corvina, Corvinone, Rondinella e Oseleta, è certamente fra i vini di riferimento della denominazione. Un Amarone prodotto nel territorio classico, esprime al calice raffinatissima classe, con profumi di spiccata eleganza e una struttura piena eppure vellutata.

The Begali winery is one of the most important wineries in Valpolicella, committed to the production of wines from this land and, in particular, Amarone. The celebrated Riserva Monte Ca' Bianca 2017, made from Corvina, Corvinone, Rondinella and Oseleta grapes, is certainly among the reference wines of the denomination. An Amarone produced in the classic territory, expressing an extremely refined class in the glass, with aromas of marked elegance and a full yet velvety structure.

To download the transcript CLICK HERE   Today we have Part 2 of our conversation with the wine communicator, Luma Monteiro. After our exciting exploration of Brazilian wines last week, today's focus is on the iconic Valpolicella, Amarone, and Soave wines from northeastern Italy. Dive into the differences between Valpolicella, Valpolicella Ripasso, and Amarone della Valpolicella, all crafted from the Corvina, Rondinella, and Molinara grape varieties. Uncover the history and discovery of Recioto and Amarone, both born from the Appassimento method, and appreciate the elegance of Soave- a white wine made from the Garganega grape.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order. If you want to skip ahead:   01.47: Visiting the Veneto Region in Italy   02.46: The Emerging Talent Wine Communicator award   05.07: Trying all the wines In Verona   06.08:  Veneto red wines and the Corvina grape   09.42:  Chiaretto: Rosé wine from Bardolino   11.08:  The Bardolino wine region   13.14: The Valpolicella wine region   16.12: Amarone Wine   21.32: Valpolicella Ripasso   23.37: Palazzo della Torre from Allegrini   25.01: The Garganega grape and Soave Wines   29.54:  Producers of Soave wine   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST

Sean was joined LIVE from The Sugar Club in Dublin by Leslie Williams, Brian Lloyd and Fionnuala Jones with special guest appearances from Barbara Scully and Declan Buckley with thanks to Marks and Spencer.Today's wines are listed below:All wines are available at Marks and SpencerRibeek Old Vine Chenin Blanc - South Africa - Price €13 Chenin Blanc is South Africa's most commonly planted white grape and makes everything from inexpensive quaffers to fine complex long lived wines.  This is from the ultra-trendy region of Swartland, filled with hipsters and cook young winemakers - and lots of old gnarly vines making great wine. This is a vibrant tropical zesty white with flavours of Citrus, peach, apricot, flint. The Old Vine Project of South Africa recognises the importance of caring for vineyards to allow vines to have a healthy and productive old age, thus creating a sustainable farming model. This Chenin Blanc is made exclusively for M&S Riebeek Valley Wines from 35-year-old vines carefully cultivated by the 22 families who found the winery almost 80 years ago. Best enjoyed chilled within 3 years of purchase. Bardolino Chiaretto Rose, Veneto, Italy - Price €14 From the hills around Lake Garda in the Veneto - Bardolino is a pretty lakeside village just 30km from Verona.  Bardolino Chiaretto is made from the same grapes as Valpolicella and Amarone.  Cherry fruits, cherry skin tangy freshness and pleasing elegance. Chiaretto rosé wines are produced in northern Italy's Bardolino region where the wine grapes grown on the glacial hillside soil impart freshness and a lovely minerality. Made from the Corvina grape, with some Rondinella and Molinara, the lightly grippy structure and crisp finish pairs well with seafood, pasta, and tasty vegetable dishes. Serve chilled. Matetic Estela Lunar Pinot Noir - Casablanca, Chile - Price €18 Pinot Noir is the great grape of red Burgundy that grows well in just a few places in the world.  Burgundy is the most famous, parts of coastal California and New Zealand are some others but the most overlooked is the Pacific Coastal vineyards of Chile such as the Casablanca Valley an hour north of Santiago  A vibrant, smooth, and elegant wine with flavours of cherry, blueberry, spice.

Con "Record - Qualcosa in più" raccontiamo i record dimenticati e quelli vissuti sulla nostra pelle e che non dimenticheremmo per nessuna ragione al mondo.Il 13 ottobre 1929 la Roma travolge 9-0 la Cremonese, in quella che resta la vittoria con maggiore scarto della nostra storia in campionato. Lo Stadio Nazionale ospita un concorso ginnico, allora si gioca allo Stadio della Rondinella: mancano ancora 3 settimane all'inaugurazione di campo Testaccio ma è come se l'ardore e lo spirito battagliero della futura casa giallorossa avessero già contagiato la Roma di Bernardini e Volk.

Our guest today is James J. Kimble. Jim is Professor of Communication & the Arts at Seton Hall University and is a scholar of war rhetoric and propaganda. From 1997-2005, he was Visiting Assistant Professor of Communication at George Mason University, where he was the Director of Forensics and Speech. He completed his BSEd in Communication & Political Science at the University of Nebraska and an MA, in Rhetoric & Communication at Kansas State University enroute to a PhD in Rhetoric & Political Culture at the University of Maryland, College Park. Jim is the author of two books, Mobilizing the Home Front: War Bonds and Domestic Propaganda (Texas A&M University Press) and Prairie Forge: The Extraordinary Story of the Nebraska Scrap Metal Drive of World War II (University of Nebraska). The latter won the Nonfiction Book of the Year Award from the Nebraska Center for the Book. He has co-edited two books, Enduring Ideals: Rockwell, Roosevelt & the Four Freedoms (Abbeville Press) with Stephanie Plunkett, and The 10¢ war: Comic Books, Propaganda, and World War II, with Trischa Goodnow. Jim has also written three documentaries for the Norman Rockwell Museum, and Produced/Directed/Written another, titled Scrappers: How the Heartland Won World War II (with T.R. Rondinella). He has authored more than two dozen articles and chapters, and he is the founding editor of the journal Home Front Studies. Finally, Jim served as a guest curator for the Norman Rockwell Museum international traveling exhibition. Jim is a Senior Fellow at the Rockwell Center for American Visual Studies, a Fulbright Scholar, and the recipient of the National Communication Association's Karl R. Wallace Memorial Award. His research has reached academic and popular audiences. Jim's work on the identity of Rosie the Riveter appeared in People magazine, the New York Times, and on the television show Mysteries at the Museum, ultimately hitting over 1.3 billion media hits worldwide. Join us for a fun and very interesting chat with Jim Kimble. We'll talk Rosie the Riveter, war propaganda art, starting an academic journal, Mrs. Maisel, and the Alan Parson's Project! Shoutout to Taco John's! Please subscribe to this and all of your favorite podcasts, and visit our Swag Store on Zazzle! Rec.: 05/22/2023

Founded in 1843, Santi Winery is in the foothills of the Lissini Mountains in Valpolicella, east of Verona. Mountain breezes and calcareous soil rich in clay and sea sediment contribute to producing this region's iconic red wines made from native Corvina, Rondinella and Corvivone grapes. Santi produces classic Veronese wines- Valpolicella Superiore, Ripasso and Amarone della Valpolicella - under the direction of Oenologist Cristian Ridolfi. www.cantinasanti.com www.frederickwildman.comThe Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Founded in 1843, Santi Winery is in the foothills of the Lissini Mountains in Valpolicella, east of Verona. Mountain breezes and calcareous soil rich in clay and sea sediment contribute to producing this region's iconic red wines made from native Corvina, Rondinella and Corvivone grapes. Santi produces classic Veronese wines- Valpolicella Superiore, Ripasso and Amarone della Valpolicella - under the direction of Oenologist Cristian Ridolfi. www.cantinasanti.com www.frederickwildman.comThe Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

ON THIS EPISODE THE CAPTAIN AND I SIT DOWN WITH COOKY RONDINELLA OF THE LONG ISLAND BEACH BUGGY ASSOCIATION AND DISCUSS THEIR ORGANIZATION AND THE MANY THINGS AROUND THE ISLAND THEY DO TO HELP THE LOCAL FISHING COMMUNITY. WE ALSO DISCUSS HOW YOU CAN GET INVOLVED AS WELL. EACH AND EVERY WEEK OUR SHOW IS SPONSORED BY OUR MAIN SHOW SPONSORS BLUE SAGE DAY SPA OF MATTITUCK NY, BRAUN SEAFOOD COMPANY CUTCHOGUE NY AND WHITEWATER OUTFITTERS HAMPTON BAYS, NY. TUNE IN TO SEASON #2 OF THE TIGHTLINE WITH BERNIE BASS AND THE CAPTAIN STARTING ON APRIL 8TH OF 2023 AT 6AM AND APRIL 9TH AT 6PM ON WRIV1390 RIVERHEAD NY AND IF YOU ARE OUT OF THE RANGE OF THE SHOW UTILIZE THE MANY FREE RADIO APPS TO TUNE IN.

Ever heard of a red wine blend from Italy called Valpolicella? No? Well, this is a wine we think you really should know about, especially if you are someone who a) loves red wine blends, b) loves lighter bodied red wines, c) wants to learn more about chilled red wines, or d) is curious about - or loves - Italian wines. Or, even better yet, all of the above. While not terribly common, Valpolicella is a reasonably easy to find wine that is reasonably priced and comes from one of the most famous and most beautiful parts of Italy - the area around Verona and Lake Garda. Made from a blend of grapes you have probably never heard of - like Corvina, Rondinella, and Corvinone - this is a wine that will really help you to expand your wine knowledge and horizons! Join us and drink up! Salute! Wines reviewed in this episode: 2019 Vigneti del Sole Valpolicella, 2020 Allegrini Valpolicella, and 2018 Zenato Valpolicella Superiore.

In anticipo di circa dieci giorni rispetto allo scorso anno, la vendemmia 2022 è iniziata nei vigneti di Masi con le varietà a bacca bianca, mentre in Valpolicella per le tipiche uve Corvina, Rondinella e Molinara si attenderà la metà di settembre al fine di raggiungere la perfetta maturità fenolica, con la prospettiva di un'ottima annata in tutte le aree in cui si sviluppa l'attività vitivinicola del Gruppo.

Welcome to Episode 1014 Marc Millon interviews Erika Marchesini of the Marcello Marchesini Winery 1970 in this episode of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's winery: All of the Marchesini Winery's vines are autochthonous and are situated in the south-east of Lake Garda, specifically in the Bardolino Classic wine area which is the heart of the where the local Veronese wine is produced. They currently produce 900 kgs of grapes from 10 hectares of land that is divided into 4 different vineyards. The especially mild weather conditions on Lake Garda, even during the winter months, help make this area one of the best for the production of wine. Another important factor is that of the Garda hills, the hills that were formed by the residues of the glaciers that descended into the valley. The land is characterised by a mineral soil, and it is on this warm, dry land rich in sand stones and gravel that their wines were created. They use different grapes in order to make our Bardolino wine: Corvina that gives body and structure, Corvinone, an older variety of Corvina to be precise that allows you to re-live the Bardolino flavours of the past .There are also the Rondinella and Molinara grapes, which give both lightness and flavour. They also grow Chardonnay, Garganega and Merlot grapes, which they use to produce their white wine Santi, San Fermo IGP and EriGiò their sweet straw wine. To learn more visit: https://www.marcellomarchesini.it/en/cosa-facciamo/ More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Valpolicella is a famed red wine region in the foothills north of the city of Verona. This area has been making wine since the time of the Ancient Greeks, whose legacy is kept alive by the common practice drying grapes to concentrate the flavors in the finished wines. Photo: Valpolicella, from Unsplash We covered this with Filippo Bartolotta in episode 317, but after a conversation with M.C. Ice it became clear to me that he needed to hear the info again. It's an important wine region and it's complex, so we decided to do our version and get anyone up to speed who may also still be a little confounded about these wines!    There is much to uncover about this region, the “Valley of Many Cellars”, as it translates. The huge area makes so much wine under so many different sub-regions and areas, but not all are created equally. Even the famed and rather new wine, Amarone della Valpolicella, which has enjoyed enormous popularity in the last 20 years, isn't all amazing. In this show, we will take you on the full tour of the region – examining what is here, the essential components of terroir, and how to get the wines you like from this multi-faceted, diverse, and very confusing Italian region.   Here are the show notes: We give an overview of the region: Valpolicella borders Lake Garda/Bardolino to the west, abuts the Lessini Mountains (part of Venetian Pre-Alps) in the north, and opens to a wide valley in the east. The historical area of Valpolicella winemaking is in the Monti Lessini hills but the area is much bigger due to an enlargement in 1968   Climate Because the region spans so much land, the climate varies depending on the valley. In general it is a mild to cool continental or sub-continental region but hillsides are markedly cooler than lowland areas, and valleys, where the air is more stagnant are far hotter than those at elevation that experience breezes from the PreAlps. Lake Garda keeps the western region cool in the summer and warm in the winter, as you move away from the water towards the east, that is not the case. The winds from the southern, humid Sirocco to the Föhn, a dry northern wind, to those from cold humid ones the northeast all affect particular vineyard sites as well.   Geography In general, you will find vineyards in three big areas: mountainous limestone foothills, at elevation in the Lessini Mountains (the Classico region), hill areas on gentle slopes (th majority of vines planted) with limestone and volcanic soils, and the fertile, alluvial, eastern valley floor. Photo: Corvina, from Conzorzio Valpolicella      Grapes Three main grapes are used with some supporting players Corvina Veronese (Corvina, Cruina) is the backbone of the blends, providing structure, aromas of cherry and red berry, with flowers and baking spice, and softness. It must be 45-90% of the blend Corvinone an unrelated grape with a similar name, provides black cherry, spice, color, tannin, acidity, and elegance to the blend. Corvinone can replace Corvina up to 50% of the blend Rondinella is a vineyard champ – it's very disease resistant and and its contribution is ripe red fruit, tobacco, and spice notes. It can be 5-30% of the blend     OTHERS…can be 25% of the blend, but no more than 10% per grape variety Molinara: Used to be a mandatory part of the blend, but producers often find it too aromatic and savory, and its lack of structure has made it fall out of favor. Oseleta: Is the new darling of Amarone especially. It dark skin and strong tannin with blueberry, black cherry, minerals, and herb notes. It is powerful and a little goes a long way. The plantings are small but growing Others that are permitted and used for hardiness, color, and body are Croatina, Dindarella, and Spigamonti   Every producer makes the decision about what is best within the allowable parameters Photo: Valpolicella, from Conzorzio Valpolicella  Valpolicella Production Regions The production regulations divide the Valpolicella into three distinct zones. Classico was the OG. In 1968 grew to include Valpantena valley near the river, and Valpolicella Orientale – Eastern Valpolicella. The DOCs can have Superiore as a distinction if they age the wine for 1 year and have 1% more alcohol than the normale.   Valpolicella DOC - In eastern Valpolicella (Orientale), the area reaches north into the hills above Verona for approximately ten miles, and east to west for 20 miles. The area is varied,so the wines can be simple when grown on fertile soils or interesting at a bit of altitude with cooling breezes, rocky soils.   Valpolicella Subzone 1: Classico Located in the west near Lake Garda, Classico consists of five high quality areas that make up the traditional places where grapes had been cultivated for Valpolicella before 1968 enlargement. About 30% of Valpolicella from here and the better terroir yields bolder, riper wines with a fuller body and more tannin. The five areas of Classico are Sant'Ambrogio di Valpolicella, Negrar Valley, San Pietro in Cariano, Fumane Valley, Marano Valley,     Valpolicella Subzone 2: The Valpantena Located in the central part of Valpolicella, halfway between the Valpolicella Classica and the eastern zone, this area is located in a narrow valley that has big diurnal swings leading to long ripening periods and very good wines with lovely acidity. These are considered nearly as good or as good as Classico. 20% of Valpolicella is grown here     Wine Styles: DOC/G ***It's important to note that all the DOC and DOCG wines can be from the Classico, Valpantena OR standard Valpolicella (indication of the growing ZONE) zones and will indicate that on the label   The DOC/Gs are: Valpolicella DOC Valpolicella Ripasso DOC Amarone della Valpolicella DOCG Recioto della Valpolicella DOCG   Valpolicella DOC These wines are dry reds with red berry, sour cherry, cinnamon, and pepper notes. They are unoaked, simple wines with light color and high acidity. They have no aging requirements and are often good with a slight chill in the summer. Other versions: Valpolicella Superiore DOC – wine has been aged 1 year, and has 12% v 11% ABV. It has more flavor and body Also: Valpolicella Classico, Valpolicella Classico Superiore, Valpolicella Valpantena, Valpolicella Valpantena Superiore are permitted to be used and fall under the DOC.   Photo: Appassimento -- drying grapes, courtesy Conzorzio Valpolicella  Recioto della Valpolicella DOCG This is a sweet red wine made from dried (passito) grapes. It is the original, historic wine of the region – the Greeks brought the production method to these parts. The name comes from recie, which in the local dialet means ears – which is what the top of a grape cluster looks like. The wines are made in the appassamento method where producers dry grapes in indoor warehouses called Fruttai, and use the half-raisined berries to make high alcohol (14.5% - 15.5% ABV), full bodied sweet wines. These wines are aged for at least 2 years before release. They can be Classico and Valpantena as well Amarone della Valpolicella DOCG Made just like Recioto, only fermented nearly dry after a very long fermentation, these wines have strong red berry, prune, raisin, cinnamon, chocolate, and tobacco notes. Because the sugar of the dessicated grapes is so high these wines must be at least 14% ABV, can be 15.5% or more. They must age for 2 years in any vessel before release, except in the case of Riserva, where the requirement is 4 years. These wines are made in all three zones, although Classico is considered best.     Valpolicella Ripasso DOC The ultimate sustainability solution, ripasso means re-passed, and in this case rather than discarding the pomace from Amarone and Recioto, up to 15% Amarone lees and grape skins are added to basic Valpolicella during fermentation. This kicks off a second 10-15 day fermentation that boosts tannin, alcohol, fruit flavor, and glycerine in the wine. It gives more candied, jam notes, a higher alcohol level and if aged in oak, flavors like mocha, spice, and leather. These wines can be made in all zones, e.g., Valpolicella Valpantena Ripasso, Valpolicella Ripasso Classico, Valpolicella Ripasso Classico Superiore _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources: Ian D'Agata, “Italy's Native Wine Grape Terroirs” Conzorzio Valpolicella https://www.consorziovalpolicella.it/en/ https://italianwinecentral.com/region-province/veneto/ Independent Wine, Edinburgh, UK: https://www.independent.wine/denominations/guide-to-amarone-and-valpolicella/

Luigi Pirandello (1867 - 1936)Rondone e Rondinella Voce di Lorenzo Pieri (pierilorenz@gmail.com)

Erin Scala explores the long history and many recent changes in the area around Lake Garda and the Bardolino wine zone, in the northeastern Italy.Erin speaks with a number of different winemakers and journalists to clarify the situation around the evolution of winemaking in the Bardolino zone back to pre-Roman times, and more recently. She addresses the shift in recent years towards rosé production in the area and why this has occurred, as well as the nuances of what is available from different wineries today. If you have not kept up with the rapid changes in the Bardolino zone in recent years, this episode is a complete and crucial overview of the situation on the ground.This episode features commentary from:Gabriele Rausse, Gabrielle Rausse WineryLuca Valetti, Cantina ValettiRoberta Bricolo, GorgoFrancesco Piona, CavalchinaMarco Ruffato, Le GinestraMatilde Poggi, Le FragheDaniele Domenico Delaini, Villa CalicantusAndreas Berger, Weingut ThurnhofFabio Zenato, Le MoretteFranco Christoforetti, Villa BellaGiulio Cosentino, Albino PionaAngelo Peretti, author of the book "Vini e Spumanti: I Migliori d'Italia"Katherine Cole, journalist and author of the book "Rosé All Day: The Essential Guide to Your New Favorite Wine"Special Thanks To:Irene Graziotto

Season 2 Episode 4 – A Visit to Valpolicella Pete and VinoMike return to Italy to visit the Veneto region and one of its stars – Valpolicella! The guys jump right in and start with tasting the 2016 Ripassa Valpolicella Superiore from Zenato. This classic wine is a blend of Corvina (85%) and Rondinella (10%) with the rest an indigenous grape, Oseleta. The dried grape component does shine through in this big red while balanced with incredible structure and a bit of unusually grippy tannins. Wait until you hear the food pairings. The bulk of the episode is filled with facts about Ripasso, Amarone, and the rest of the wines in the region. There are new rules in Valpolicella and VinoMike fills you in on the ones that matter. A little nerdy at times, this episode will have you craving a bottle from the region! Thank you for listening to That Wine Pod! Be sure to subscribe in your favorite podcast app. And remember… Life’s short. Drink what you like tonight! Click HERE to check out more from Wines On The Bluff. Please be sure to tell them you heard about it on That Wine Pod! NOTE – This is NOT a sponsored show. Pete and VinoMike just like the wines they are putting together. Follow That Wine Pod: Instagram @ThatWinePod Twitter @ThatWinePod Facebook.com/ThatWinePod Connect with VinoMike & Pete: Instagram @VinoMike Instagram @FatManStories Facebook.com/fatmanstories Music from https://filmmusic.io "Protofunk" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) SUPPORT That Wine Pod Please subscribe on your favorite podcast app and share with your friends or enemies, we’ll take any listeners we can. Also, please rate & review That Wine Pod on Apple Podcasts. Spread the wine love! Be sure to check out Pete’s other podcasts: The No Fear Project, Be Better Today, and FatMan Chronicles! That Wine Pod is a production of Paragon Media. Copyright 2021 – All Rights Reserved

Chi fosse Rondone e chi Rondinella né lo so io veramente, né in quel paesello di montagna, dove ogni estate venivano a fare il nido per tre mesi, lo sa nessuno. La signorina dell'ufficio postale giura di non essere riuscita in tanti anni a cavare un suono umano, mettendo insieme i k, le h, i w e tutti gli f del cognome di lui e del cognome di lei, nelle rarissime lettere che ricevevano. Ma quand'anche la signorina dell'ufficio postale fosse riuscita a compitare quei due cognomi, che se ne saprebbe di piú? Meglio cosí, penso io. Meglio chiamarli Rondone e Rondinella, come tutti li chiamavano in quel paesello di montagna: Rondone e Rondinella, non solo perché ritornavano ogni anno, d'estate, non si sa donde, al vecchio nido; non solo perché andavano, o meglio, svolavano irrequieti dalla mattina alla sera per tutto il tempo che durava il loro soggiorno colà; ma anche per un'altra ragione un po' meno poetica. [...]

Chi fosse Rondone e chi Rondinella né lo so io veramente, né in quel paesello di montagna, dove ogni estate venivano a fare il nido per tre mesi, lo sa nessuno. La signorina dell'ufficio postale giura di non essere riuscita in tanti anni a cavare un suono umano, mettendo insieme i k, le h, i w e tutti gli f del cognome di lui e del cognome di lei, nelle rarissime lettere che ricevevano. Ma quand'anche la signorina dell'ufficio postale fosse riuscita a compitare quei due cognomi, che se ne saprebbe di piú? Meglio cosí, penso io. Meglio chiamarli Rondone e Rondinella, come tutti li chiamavano in quel paesello di montagna: Rondone e Rondinella, non solo perché ritornavano ogni anno, d'estate, non si sa donde, al vecchio nido; non solo perché andavano, o meglio, svolavano irrequieti dalla mattina alla sera per tutto il tempo che durava il loro soggiorno colà; ma anche per un'altra ragione un po' meno poetica. [...]

Valpolicella Defined area near Lago de Garda in north central Italy Close to Verona --- In the Veneto Name thought to be a mix of Latin and ancient Greek, and translates to “valley of many cellars.” Grapes allowed: Corvina, Rondinella, Corvinone, and Molinara 4 Styles: Valpolicella, Ripasso, Amarone & Recioto Recioto, winemakers pick ripe grapes from vines and let them dry on mats or hanging from rafters throughout the month of January, then vinifying these shriveled grapes and stopping fermentation before all sugars convert to alcohol. These sweet dessert wines have good acidity and a toothsome mouthfeel. Beverage 1: (7 min) Tomassi Rafael Valpolicella Classico Superiore Corvina 60%, Rondinella 25% and Molinara 15% Intense nose reveals both floral and fruity tones, with ripe cherries From the Rafaèl site, the first vineyard to be bought by the Tommasi family Excellent with pasta dishes with rich sauces, roasts and white meats, or moderately aged cheeses. Try it also with spicy Oriental dishes and full-flavored fish soups. Beverage 2: (15:38 min) Tommasi Valpolicella Ripasso A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish. Made by fermenting standard Valpolicella with a pomace of grape skins left over from Recioto and Amarone, Ripasso is double-processed, and its name means “re-pass.” These soft, supple, medium-bodied wines combine the sour cherry notes of standard Valpolicella and the soft, bitter, slightly raisined notes of Amarone and Recioto. Beverage 3: (26:30 min) Monte Del Fra Amarone Amarone, whose name translates to “great bitter,” is made by letting those dried grapes from Recioto fully ferment. Amarone is a full-bodied, slightly raisinated wine with a pleasantly bitter finish balanced by hints of dark berries and some cocoa notes. The process came about in the 1930s, as did Ripasso. The resting of the grapes lasts for 120 days, depending on the season, until the sugar concentration of the grapes has reached at least 28% – 30% Intense with fine tannins, fruity, spices aromas, vanilla, cloves, chocolate, and coffee. Aromas of leather, tobacco, prune, dried berries: a total umami experience. Medium acidity, with fine tannins and full body. The flavors remain true to the nose. Long finish. Drink now and has beautiful potential of aging for 20 + years. Beverage 4: (48 min) Peterson Vin Santo Made by FOP (Friend of the Podcast), Fred Peterson Made from muscat grapes that were fermenting to a very high ABV, blended with a 180 proof Pear Au de Vie made from pear trees on the estate.

Has TOMMY GOLD, RONDINELLA and ACROPHOBIC all as good chances in today at Randwick

Andrew Bensley talks to trainer John O'Shea who saddles up Rondinella in the Gr.3 Premiers Cup (1900m) at Rosehill on Saturday.

Has BRAVADO in the Up and Coming Stakes as well good chances in ALL SAINTS EVE and RONDINELLA

Si, dans le coin de paradis où vous passez vos vacances, se trouvent (rayez les mentions inutiles) des preneurs d'otage libidineux, des cajuns barbus pas contents, des guerriers mayas, des créatures voraces ou des débris de satellite, un conseil : rentrez vite chez vous ! De l'immensité de l'espace aux profondeurs de la Terre, des bayous de la Louisiane au bush australien, la vie n'est qu'une lutte pour la survie dans ce nouveau PIFFFcast spécial « survival ». Avec Véronique Davidson, Xavier Colon, Talal Selhami, Laurent Duroche et Cyril Despontin. Réalisation : Xavier Colon Musique du générique : Donuts' slap par Laurent Duroche ► Flux RSS pour Android : bit.ly/2FrUwHo ► En écoute aussi sur Itunes : apple.co/2Enma9n ► Sur Deezer : www.deezer.com/fr/show/56007 ► Sur Spotify : open.spotify.com/show/4n3gUOfPZhyxL5iKdZIjHA ► Sur Youtube : youtu.be/aUf3IFP6m4o ► La liste des films abordés dans les précédentes émissions : bit.ly/PIFFFcast-List ► Venir discuter avec nous du PIFFFcast : bit.ly/ForumPIFFFcast REFERENCES L'oeil du PIFFF : - World Apartment Horror de Katsuhiro Ōtomo (1990) - Get Duked! (ex Boyz in the Wood) de Ninian Doff (2019) - La maison des ombre de Nick Murphy (2011) - Straight on Till morning de Peter Collinson (1972) - Fright de Peter Collinson (1971) - Tigers are not afraid / Ils reviennent de Issa Lopez (2017) Les survivals : - Five Came back / Quels seront les cinq ? de John Farrow (1939) - Les échappés du néant de John Farrow (1956) - Lifeboat d'Alfred Hitchcock (1944) - Inferno / La piste fatale de Roy Ward Baker (1953) - Robinson Crusoé de Daniel Defoe (Roman - 1719) - Sa majesté des mouches de William Golding (Roman - 1954)  - Sa majesté des mouches de Peter Brook (1963)   - Walkabout de Nicholas Roeg (1971) https://soundcloud.com/pifffcast/pifffcast-70-david-cronenberg-la-chair-et-lecran - La proie nue de Cornel Wilde (1965)https://soundcloud.com/pifffcast/pifffcast-71-vendre-du-reve - Jeremiah Johnson de Sydney Pollack (1973) - Délivrance de John Boorman (1972) - Rambo de Ted Kotcheff (1982) - Antarctica de Koreyoshi Kurahara (1983) - Predator de John Mc Tiernan (1987) - Buried de Rodrigo Cortés (2010) - Le Territoire des loups de Joe Carnahan (2011) - L'odyssée de Pi de Ang Lee (2012) - Touching the void de Kevin Macdonald (2003) - Détour Mortel de Rob Schimdt (2003) - Harpoon de Rob Grant (2019) - Sans retour de Walter Hill (1981) - Fortress / L'école de tous les dangers de Arch Nicholson (1985) - Les dents de la mort de Arch Nicholson (1987) - Panique sur le green de Thomas R. Rondinella (1989) - The Descent de Neil Marshall (2005) - Apocalypto de Mel Gibson (2006) - La passion du christ de Mel Gibson (2004) - Gravity de Alfonso Cuaron (2013) - Aningaaq de Jonas Cuaron (2013) https://www.youtube.com/watch?v=3hfLsiH8p8o Les recos en vracs : - Chaîne Youtube de Mike Horn : https://www.youtube.com/MikeHornexplorer - Asadora de Urasawa Naoki (Kana) - Black Hammer de Dean Ormston (Urban Comics) - 40 ans toujours puceau de Judd Apatow (2005) - Mystify : Michael Hutchence de Richard Lowenstein (Documentaire - 2019)

Primeiro episódio da série com produtores brasileiros de vinho laranja: Leone di Venezia, na Serra Catarinense, além de seu vinho laranja foca nas variedades italianas e tem até um “amarone tupiniquim”, feito com as castas originais do Vêneto: Corvina, Rondinella e Molinara. Tintim!   Sobre o produtor Vinícola Leone di Venezia   A Vinícola Leone... The post SV#82: Vinho Laranja do Brasil – Leone di Venezia appeared first on Simples Vinho.

Tenuta Sant'Antonio - cantina dedita alla produzione dei vini della Valpolicella e di Soave - conquista con il suo pregiato Amarone della Valpolicella Campo dei Gigli 2015 i cinque diamanti DiWineTaste e il titolo di migliore vino di Marzo 2020. Un magnifico Amarone prodotto con Corvina, Corvinone, Rondinella, Oseleta e Croatina, un vino di straordinaria classe ed eleganza.

Tenuta Sant'Antonio - winery committed to the production of Valpolicella and Soave wines - with its stunning Amarone della Valpolicella Campo dei Gigli 2015 conquers DiWIneTaste five diamonds and the title of best wine for March 2020. A magnificent Amarone made from Corvina, Corvinone, Rondinella, Oseleta and Croatina grapes, a wine of extraordinary class and elegance.

Today we are discussing business, family and working out with Adamo Rondinella the owner of ADR properties World-Class Online Support Group with 24hr attention to connection! rt those in need during this pandemic The hashtag this month is #covid19relief Click the link for our 14day At Home Program For FREE https://www.fitclub.fit/healthyathome. Connect with 1-on-1 Coach who takes the annoyance out of accountability. Immune-boosting food list and meal plan that boosts metabolism World-Class Online Support Group with 24hr attention to connection!

Show Notes:Program Director: Dr. Bryan PriceChief Engineer: Audrey PenningtonStudent Director: Audrey PenningtonHead of Distribution: Will SteckHead of Strategy: Shannon MoranShow Notes Supervisor: Peter Eggerding  Special thanks to WSOU 89.5 FM Pirate Radio Links:Billy Ward MotivationTED Talk

*Julekalenderen kan også ses på YouTube.* Hver dag frem mod juleaften smager vi en ny vin, og vi giver vores vurdering af den. Vi kårer den bedste vin i kategorierne Champagne, hvidvin og rødvin. Skål og glædelig jul! *Til jer der støtter os på 10er.dk: Tusind tak for støtten! Denne julekalender er ikke en del af 10’er, så I vil ikke blive trukket pr. afsnit. Betragt det som en gave - fra os til jer* Gæst: Frederik Ørbeck Vin: 2018 Corte Sant’Alda Ca Fiui, Valpolicella Veneto, 80% Corvina 15% Rondinella 5% Molinara, Italien. Vinen kan købes hos https://ottosuenson.dk/ ——————— Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

It’s summertime and Europeans have experienced some extreme temperatures. Highs which have eclipsed the torrid marks set by the heatwave of 2003, that killed thousands of people. A lot has been learned since 2003 and the European countries seem better equipped to handle the large high pressure weather systems that cover the continent during the summers. Marshall Shepherd writing for Forbes tries to make the connection between increasing extremes of weather and climate change. Washington Post columnist Dave McIntyre takes a look at how winemakers are streamlining their use of energy, water and reducing their carbon footprint. The article focuses mainly on family owned wineries that are leading the way in reducing the impact their operations have on the environment. Will the big hulking corporate wine concerns follow suit? Stephanie Cain wonders which package is more sustainable canned or bottled wine? Bill and I didn’t come up with a clear cut answer. What do you think?Natalie Wang reports on Chateau Lafite’s launch of it’s own Chinese wine. The wine named Long Dai which means chiselled mountain is the product of a decade long project. No doubt this wine initially will be the target of well heeled conspicuous consumers. 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 2015 Zenato Alanera Rosso Veronese IGT. I discovered this wine at the Gambero Rosso Tre Bicchieri tasting held in San Francisco last March. I tasted it alongside Zenato’s 2015 Amarone della Valpolicella Classico, a powerful and well balance Amarone. Zenato is a large family owned wine company based in Peschiera del Garda, on the southern shores of Lake Garda in northern Italy. Their annual production volume is around 167,000 cases. That’s a big operation by Italian standards. I’m very familiar with the Zenato lineup; their Ripassa, a beefed up Valpolicella is extremely addictive. Zenato’s wines have a modern bent to them, though they hold true to their roots and are widely available in the marketplace. Alanera means black wings in reference to the Raven and the Corvina grape which makes up 55% of the blend. 25% Rondinella, 10% Corvinone and 5% each of Cabernet Sauvignon and Merlot round out the blend. Half of the grapes are partially dried for 45 to 60 days. After fermentation the wine spend twelve months in 300-500L French Tonneaux and 100-150HL tanks. The oak barrels are of 2nd and 3rd use. The wine spends three months in the bottle before release. This is a “Ripasso” styled wine but it has the IGT designation because the dried and fresh grapes are used to make the wine versus adding the finished Valpolicella wine to the left over lees of an Amarone vat. It’s the process not the ingredients that make the distinction. Here’s a little background on why the IGT designation was invented. Elegance, richness, beautiful balance and an incredible price point make this wine a no brainer case buy. The wine has a medium ruby color, with aromas of fresh and dried red cherries, licorice, cocoa, oak, raisins and a touch of coffee. On the palate it’s full bodied, and juicy with graceful tannins and very good acidity. The finish is both persistent and satisfying. I have no idea how they are able to make a wine of this quality and consistency at the price point it sells for ( $11 to $14 ) , but power to them. They make 12,000 cases of Alanera and it’s easy to find. Pair the Alanera with medium and hard aged cheeses, charcuterie, any variety of meat dishes and of course your favorite items off the barbecue grill.

Wie kommt man als Unternehmen in die Öffentlichkeit? Wie spricht man einen Redakteur an? Und was sind die wichtigsten Tools, um mit einem Redakteur in Kontakt zu treten? Giuseppe Rondinella von Horizont äußert sich zu diesen Fragen, erklärt, wieso das Telefon für ihn nach wie vor wichtig ist, gibt weitere Informationen über das Fachmedium Horizont und seinen Werdegang.

Famiglia storica della Valpolicella, l’azienda Speri è un’autorevole e fedele interprete dei vini della Valpolicella Classica, divenuta, per la sua continuità e il suo forte radicamento al territorio, un punto di riferimento dell’enologia italiana.La storia dell’azienda inizia nella prima metà del 1800 e oggi la famiglia Speri è arrivata alla settima generazione con un’estensione di circa 60 ettari di vigneto nelle zone più vocate della Valpolicella Classica. La forza dell’azienda è sempre stata ed è tuttora il gioco di squadra che oggi vede impegnate tre generazioni - Carlo, Alberto, Giampaolo, Giampietro, Chiara, Luca e Giuseppe - nella gestione dell’attività produttiva in tutte le sue fasi, dalla vigna alla bottiglia. Dopo anni di agricoltura sostenibile l’azienda nel 2015 ha ottenuto la certificazione biologica su tutta la produzione. Nel rispetto del patrimonio territoriale, la famiglia Speri coltiva da sempre solo vitigni autoctoni della Valpolicella (Corvina, Corvinone, Rondinella, Molinara e altre varietà indigene), vinifica esclusivamente le uve provenienti dai propri vigneti e segue l’intero processo produttivo.Senza mai lasciarsi sedurre dalle mode del momento, la produzione si concentra su cinque tipologie di vini classici (esclusivamente DOC e DOCG): l’azienda ha infatti mantenuto intatta nel tempo la propria identità, perseguendo una coerenza e integrità di stile riconoscibile negli anni, dove eleganza e territorio sono le parole d’ordine.Ancora, per evidenziare le peculiarità di ogni appezzamento, le uve provenienti da ogni vigneto sono vinificate separatamente, dando vita ai Cru, quali il celebre Amarone Classico Vigneto Monte Sant’Urbano, il Valpolicella Classico Superiore Sant’Urbano e il Recioto Classico La Roggia, che prendono il nome dal loro vigneto d’origine.

Famiglia storica della Valpolicella, l’azienda Speri è un’autorevole e fedele interprete dei vini della Valpolicella Classica, divenuta, per la sua continuità e il suo forte radicamento al territorio, un punto di riferimento dell’enologia italiana.La storia dell’azienda inizia nella prima metà del 1800 e oggi la famiglia Speri è arrivata alla settima generazione con un’estensione di circa 60 ettari di vigneto nelle zone più vocate della Valpolicella Classica. La forza dell’azienda è sempre stata ed è tuttora il gioco di squadra che oggi vede impegnate tre generazioni - Carlo, Alberto, Giampaolo, Giampietro, Chiara, Luca e Giuseppe - nella gestione dell’attività produttiva in tutte le sue fasi, dalla vigna alla bottiglia. Dopo anni di agricoltura sostenibile l’azienda nel 2015 ha ottenuto la certificazione biologica su tutta la produzione. Nel rispetto del patrimonio territoriale, la famiglia Speri coltiva da sempre solo vitigni autoctoni della Valpolicella (Corvina, Corvinone, Rondinella, Molinara e altre varietà indigene), vinifica esclusivamente le uve provenienti dai propri vigneti e segue l’intero processo produttivo.Senza mai lasciarsi sedurre dalle mode del momento, la produzione si concentra su cinque tipologie di vini classici (esclusivamente DOC e DOCG): l’azienda ha infatti mantenuto intatta nel tempo la propria identità, perseguendo una coerenza e integrità di stile riconoscibile negli anni, dove eleganza e territorio sono le parole d’ordine.Ancora, per evidenziare le peculiarità di ogni appezzamento, le uve provenienti da ogni vigneto sono vinificate separatamente, dando vita ai Cru, quali il celebre Amarone Classico Vigneto Monte Sant’Urbano, il Valpolicella Classico Superiore Sant’Urbano e il Recioto Classico La Roggia, che prendono il nome dal loro vigneto d’origine.

Tedeschi è una delle storiche famiglie dedite alla produzione dei vini della Valpolicella e dell'Amarone, il celebre rosso veneto, frutto di uve sapientemente appassite e trasformate nella magia chiamata vino. Il loro Amarone della Valpolicella Classico Riserva Capitel Monte Olmi 2011 - certamente fra le etichette più prestigiose del panorama enologico italiano - conferma i cinque diamanti DiWineTaste e conquista i titolo di migliore vino per l'Estate 2017.

Tedeschi is one of the historical families involved in the production of Valpolicella wines and Amarone, the famous red from Veneto, fruit of majestically dried grapes and turned into that magic called wine. Their Amarone della Valpolicella Classico Riserva Capitel Monte Olmi 2011 - undoubtedly one of the most prestigious labels of the Italian wine scene - confirms DiWineTaste five diamonds and conquers the title of best wine for Summer 2017.

Per la seconda volta un vino della cantina Fattori di Terrossa di Roncà - in provincia di Verona - conquista il titolo di migliore vini del mese. Settembre vede premiato l'eccellente Amarone delle Valpolicella nato dal talento di Antonio Fattori e della sua visione del vino, un grandissimo rosso di potenza e un'eleganza affascinante e infinita.

For the second time a wine made by Fattori winery of Terrossa di Roncà - in province of Verona, Italy - conquers the title of best wine of the month. September awarded the excellent Amarone delle Valpolicella created by the talent of Antonio Fattori and his wine vision, a magnificent red having power and charming and endless elegance.

Meet MASI Winery export manager Tony Apostolacos and learn about Corvina, Molinari and Rondinella and the famed Amarone wines of Italy's Veneto region.

Recently we visited the  Allegrini estate in the commune of Fumane, located in the heart of Valpolicella.  The Valpolicella  Classico region is in northeastern Italy, east of Lake Garda and northwest of Verona with the Lessini Mountains to the north.   Being a closet Valpolicella fan, to say that I was in my element would be a huge understatement.  One could easily debate the merits of old world wine versus new world wines but one central idea that cannot be debated at least not seriously:  the type of wines they make in the special and unique hills of Valpolicella Classico can't be made anywhere else in the world.   Massimo Bernardi Our guide for our visit was Sales Manager Massimo Bernardi.  A graduate student of economics and a reformed entrepreneur, Massimo's warmth and his ardor for his vocation were energizing.  He affirmed our measurement by stating, " I'm a very lucky man because I've chosen my job.  Working in the wine world without passion and enthusiasm for me is impossible".  He escorted us as we toured the cellars, the drying facility and Villa Della Torre.  The Allegrini operation is sizable.  One gets the feeling as you tour the three different sites where their operations are carried out, that they are bursting at the seams.  Look carefully though and you can see that this family owned business has very thoughtful and deliberate caretakers at the helm.  The Allegrini's own all 247 acres of the vineyards they farm so that they can control the quality of the grapes.  All of their vineyards are up in the hills.  These hillside locations, at between a 800 to 1,600 foot elevation provide good drainage, proper sunlight and wind for good healthy grapes.  Allegrini produces about 83,333 cases of wine.  Traditional Pergola Veronese After Pruning They produce  a  Recioto della Valpolicella Classico D.O.C.G. wine that is named in honor of the founder Giovanni  Allegrini and three D.O.C. wines, Soave, Valpolicella Classico and Amarone della Valpolicella Classico.  Departing from traditional blends in order to make another tier of complex and refined wines they make three single vineyard I.G.T. Veronese wines, Palazzo Della Torre, La Grola and La Poja.  The three latter wines may not have the pedigree that is inferred by the D.O.C. designation on their labels, but the wines are excellent examples of the type of quality and purity that can be coaxed out of grapes grown in the Veronese hills.   Allegrini is a benchmark producer of Amarone, a wine made from dried grapes that are fermented until there is no residual sugar left.  Amarone is a big wine, often over 15 % abv but when well made it can show incredible elegance and charm.  French oak barriques in the Orignal Cellar Our tour began in the original cellar and it's here where we learned that the Allegrini familly has played an important role in Veronese wine culture since the sixteenth century.   The cellar has some of the original wood vessels that are still being used for blending the wines.  We noticed  lots of new french barriques also, a sign of a departure from traditional cask ageing in large wooden vessels ( botte ).             Contemporary winemaking and viticulture was spearheaded by Giovanni Allegrini.   He challenged conventional farming and chose to purchase and cultivate single vineyard "cru wines" (a vineyard that produces a high quality wine) from unfarmed plots on hillsides and pioneered increased vine density in the vineyard and guyot training to replace the pergola veronese training which is still very prominent in the Valpolicella zone.  When Giovanni  passed away in 1983 his three children Walter, Marilisa and Franco took over the company.  Giovanni's eldest son Walter passed on in 2003 and now the company is run by Franco who heads the winemaking operations and Marilisa who is responsible for sales and marketing.  Recently Allegrini switched  importers and now the brand is handled in the U.S. market exclusively by E. & J. Gallo Winery.  Slavonian Oak Botti Upon completing our tour of the cellar and bottling room we took a short drive to Centro Terre di Fumane, their drying facility.  Terre di Fumane is an association of eight wineries of which Franco Allegrini  is the president.  The facility was the first of its kind and was built in 1990.  Fifteen hundred years of drying history have lead to this innovative operation.  Specially selected grape bunches of  Corvina Veronese, Rondinella and Oseleta are dried at this facility and used in the production of Allegrini's  Amarone, Recioto and Palazzo della Torre wines.  One would think the appassimento process (drying of the grapes) would be the easiest part of winemaking, however it's actually one of the most delicate phases of the operation.  During appassimento, 100 to 120 days, the grapes lose 40 to 50 percent of their weight.  Many of Amarones' most noteworthy producers place their grapes for drying on wooden trays or bamboo racks in open air lofts.  While this may be more romantic it's not very practical if your goal is to have a botrytis-free grape at the end of the drying process.  Some winemakers consider a little botrytis fungus beneficial to the finished wine but  at Allegrini  humidity and botrytis are the enemy.  At Terre di Fumane the grapes are laid out in plastic bins which are easy to wash and sanitize.  The building is equipped with an elaborate ventilation system that helps to prevent botrytis development during the critical first few days of the drying regimen.  At its core this cutting-edge mentality is a hallmark of the Allegrini business model.  They respect the past, what those that have come before them have done and they are constantly striving to preserve historically important parts of the wine culture in Veneto, yet they're unafraid to break new ground and use science and technology to increase their odds of making better wines. Fantastic Fireplace  Twenty-five years ago Valpolicella producers were hard pressed to sell the 1.5 million bottles of Amarone that were made annually.  That's no longer the case.  Consumer thirst for big flavored, fruit forward wines has spurned a turnaround in the zone.  When I asked Massimo why does it seem like there is so much more ripasso styled wine in the marketplace these days?  He replied, " Because we have increased the production of Amarone.  We need the skins of  Amarone to make it.  Think about this number.  Amarone production eight years ago was four million bottles and today it is sixteen million bottles.  This is very dangerous".  I didn't ask Massimo a follow up question but my hunch is that he's concerned that this rapid expansion in Valpolicella  could have some unintended consequences.  One needn't feel uneasy about the prospect of overproduction because  an association consisting of twelve historical Amarone Families was recently formed to protect the tradition, production standards, quality, and pricing of Amarone.  Marilisa Allegrini serves as the current president of Amarone Families.  The Amarone families distinctive hologram on a bottle of Amarone is the mark of an authentic,  high quality wine. Villa Della Torre We left the drying facility and drove over to Villa della Torre.  Della Torre is a surname and the villas first owner was Giulio della Torre.  Construction was finished around 1560.  The Allegrini's are the 27th owners of the residence which they purchased in 2008.  The Palazzo Della Torre vineyard, planted in 1968  surrounds the villa.  The villa structure is centered around a courtyard with a fountain as its focal point.  From here if you head in the direction of the village you'll discover fish ponds and a beautiful lawn area that is used for concerts in the summer.  The villa has a bell tower, a mystery cave, chapel, state of the art kitchen and some incredible gargoyle adorned fireplaces.  To learn more about Villa Della Torre's history or to book a visit click this link. http://www.villadellatorre.it/en/index.php  We concluded our visit with a tasting of some of the estates current releases. 2013 Valpolicella Classico  -   65% Covina Veronese, 30% Rondinella and 5% Molinara  -   This wine is fermented and aged in stainless steel tanks and spends two months in bottle before it's released.  Crafted in the traditional style delightful aromas of red cherries and violets jump out of the glass.  In the mouth you receive more red cherries and a very pleasing juiciness, complimented by some firm acidity and freshness.  Medium bodied with a hint of pepper spice on the finish this Valpolicella is charming and would pair well with salumi and cheeses, soups, tomato sauced pastas and grilled chicken.   12.9% abv $13 - $15   2011 Palazzo della Torre Veronese I.G.T.   -  70% Corvina Veronese, 25% Rondinella and 5% Sangiovese  -  Allegrini's Pallazzo della Torre is a tribute to what wine insiders refer to  as a 'Baby Amarone' or a ripasso styled wine.  The vineyards for this wine surround the villa.  In crafting the wine they use the whole bunch of the dried grapes (30% of the blend), not just the pomace or skins as you would for a typical ripasso wine.  It's a subtle but important distinction in the winemaking process, as I believe this one step is what gives the wine its extraordinary richness, complexity and depth of flavors.  The remaining 70% of wine is made from fresh grapes.  The wine spends about 18 months in first and second use barriques and seven months in  bottle before release.  A deep ruby color with aromas of black cherries and black plum, baking spice and that characteristic dried raisin character ( from the appassimento process) are followed with more of the same on the palate.  Medium bodied the wine is held together with soft round tannins and just the right amount of oak.  This wine pairs well with charcuterie, lasagna and a variety of richer flavored pasta dishes.  Try it with grilled or roasted meats.  We tasted the 2011 which is not on the market yet, but the 2010 which has the same flavor profile is currently available.  A textbook example of ripasso styled wine I always have a vintage or two of Palazzo della Torre in my wine stash.  You should too.  Even though ready to drink upon offer, a testament to how well it's made is that it ages extremely well.  At such a reasonable price point one could easily justify buying a case and drinking it over a number of years to see what pleasure it brings with bottle age.  13.8% abv 20,833 cases produced $16 - $18    2011 La Grola Veronese I.G. T.   -  80% Corvina Veronese, 10% Oseleta and 10% Syrah  -  The La Grola vineyard was first planted in 1979 and the Syrah planting was the first of its kind in the region.   The vines are guyot vertical-trellis trained as well, revolutionary thinking for that time period.  Perched on a picturesque hilltop site with southeastern exposure in the town of Sant'Ambrogio,  at about 984 ft elevation, La Grola's 74 acre plot is densely planted to approximately  1700 vines per acre.  Long considered a top cru Massimo offered, " La Grola I think because I live here, is the most beautiful vineyard in all of Valpolicella".  The wine is made entirely from fresh grapes and is probably one of the best examples of the character of Corvina.  In the glass showing aromas of lavender, roses, red cherry  and raspberry  the wine turns more angular in its focus, on the palate.  Definitely in its infancy there's good concentration,  but it's a more brooding style, full bodied with rich cherry notes,  hints of cocoa and anise, very good acids and a medium length elegant finish.  It's  fresh and clean and I'm convinced it would have shown even better with more time in the glass.  The wine spends 16 months in barrique and 10 months in bottle.  At the table La Grola calls for grilled meats.  Try it with grilled sausages and portabella mushrooms or a beef stew.  13.7% abv 20,833 cases produced $30 - $342009 Amarone Classico  -  80% Corvina Veronese, 15% Rondinella and 5% Oseleta  -  Hand harvested grape bunches are collected from various hillside sites throughout Valpolicella Classico for their Amarone.  The grape bunches are dried for three to four months and then pressed and fermented in January.  The wine spends about 18 months in a combination of new and second passage oak.  The most striking feature of this wine is its impeccable balance.  Quite amazing when you consider its 15.8% alcohol content.  Refined for over four years before release the nose displays black cherry, clove, chocolate,fig and spice.  Not at all a hammer the wine is seamlessly structured, showing great depth of fruit with ideal acidity and well integrated tannins and wood flavors.  Staying in character with the other wines in the portfolio it still exhibits freshness on its long velvety finish.  Allegrini's Amarone is a perennial top award winner in many well established wine publications and with good reason.  It's providing so much drinking pleasure already I can't help but wonder how many bottles will be put aside for aging by consumers.  If you have never tried an Amarone this would be an excellent introduction to the power, richness and complex flavors that it can offer.  Drinkable enough to have on its own; it's that good, you should try it with a plate of dried nuts and Gorgonzola.  Charcoal grilled steaks and richly seasoned beef stews would be good pairings too.  You can find Amarone style wines in discount stores priced around $15.  Avoid them like the plague.  They are what their price suggests, cheap nockoffs.  The higher labor cost in the production of Amarone makes it a more costly wine.  Prices for good Amarone start around $30 and can escalate to over $300 a bottle for certain noted producers, but here's where Allegrini excels.  Their Amarone has a broad market presence and at $65 to $75 the pedigree and price to quality ratio of their wine is unquestionable.  10,416 cases produced2010 Giovanni Allegrini Recioto Valpolicella Classico  -  80% Corvina Veronese, 15% Rondinella and 5% Oseleta  -  The grape bunches are dried until they have lost about half of their original weight.  Then the grapes are destemmed,  crushed and fermented in stainless steel tanks for 25 days with a daily pump over regimen.  The fermentation stops naturally leaving a residual sugar of 118 g/l.  The wine spends 14 months in french oak barriques.  This dessert wine is available in a 500ml format bottle.  It's dark purple in color with an intense black cherry jam and baking spice nose.  It's sweet but not cloying exhibiting good zip and acidity on the palate, ending with a long satisfying finish.  A great way to end a meal this wine can be easily enjoyed on its own, but if you must, try it with your favorite chocolate torte or biscotti.  $54 - $62 500mlHeartfelt thanks to Lael Hazan on twitter @educatedpalate and Flavia Antonini with Allegrini Hospitality who helped coordinate our visit.  And to Massimo Bernardi, hai ragione il mio amico, "with wine you are always a friend".  If you're ever near Verona, we highly recommend you set aside some time to visit Villa Della Torre.  It's a first-class experience. Cheers!   

We've finally made it to the wonderful wines of Italy and on this pod cast we focus on Valpolicella wines from the hillsides and valleys of the Verona countryside.  The Valpolicella production zone is located in Veneto, one of Italy's twenty wine  growing regions.  The Veneto region is located in northeast Italy and  shares its southern border with Emilia-Romagna and Lombardia.  Its  eastern borders are the Adriatic Sea and Friuli-Venezia Guilia.  The  wine regions to the west and north are Trentino and Alto Adige.  Veneto also shares a portion of its northern border with Austria.  The Valpolicella zone lies south of the  Monte Lessini range and just north of the city of Verona ( think Romeo  and Juliet).  Verona is in the same latitudinal zone as the Willamette  Valley in Oregon and benefits from the moderating influences of Lago di Garda the largest lake in Italy and to a lesser extent the Mare  Adriatico (Adriatic Sea).Veneto is the third largest wine producing region in Italy,  surpassed by Apulia and Sicily in the south.  Other wines produced in  the Veneto region that you may recognize are Bardolino, Prosecco and  Soave. Valpolicella comes in several styles and starting from light bodied to fuller bodied the types are Valpolicella, Valpolicella Superiore, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella.  In this cast we'll explore what each of these names means and how the wines are made.Valpolicella is made predominately from  three grape varieties, Corvina ( 40 to 70 percent ), Rondinella ( 20 to 40 percent ) and Molinar ( 5 to 25 percent ).  Barbera, Negrara,  Trentina, Rossignola and or Sangiovese up to a maximum of 15 percent can   also be used in the blend.  There's a sea of very ordinary Valpolicella that is made at cooperatives, but the better wines are usually made by smaller family owned, quality minded Fattoria ( farm/ wine estate ).   Confusingly though there are several large houses that make some of the best Valpolicellas.  As always we're searching for the best wines and  the most value for our buck and we found several great buys this time  around. The typical taste profile of basic Valpolicella is tart cranberry, red cherry fruit aromas and flavors.  The wine is  usually light to medium bodied with soft tannins, a tongue tingling  acidity and a slightly bitter finish.  We tasted eight wines, three  Valpolicellas, three Ripassos and two Amarone della Valpolicellas.  The price points ranged from twelve to sixty dollars a bottle. From a consumer standpoint, the wide varience in pricing and the  difficulty of knowing what style of wine is in the bottle, it's  understandable that one might default to wines they're more familiar  with.  In this way Valpolicella wines face the  same problem as California Zinfandel; if you don't know what the wine is   likely to taste like, how can you make an informed buying decision?In this pod cast you'll learn how to better judge what style of wine is in that bottle of Valpolicella.    You will also learn what type of foods pair best with these wonderful wines.  Most wine retailers will have several Valpolicellas for you to choose from.  A good way to find quality Valpolicella is to engage your favorite retailer by asking questions.  A smart  retailer will pick up on your interest and will go out of their way to  recommend wines that suit your taste preferences.  Of course the best  way to learn about wine is to pop some corks so let's get to it.  Open  up a Valpolicella, chop up some chunks of spicy Salami and Asiago cheese and listen up as we talk about one of Italy's most famous wines.