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VinItaly International Exhibition, Verona from 2-6 April 2009

Mar 29th, 2009 | By | Category: Italian Food and Wine

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Vinitaly this year focuses on “the world we love”: Wine first of all but also quality, territory, the environment and its protection, people and human challenges, villages and their history..  Would you like to taste the first and unique Metodo Classico from Sangiovese grapes  or perhaps Cortona Doc Syrah 100%?  You can at  Baracchi Stand , Area D, stand D1  

Perhaps you wish to experience and savour the new Caiarossa wine for this year Oro di Caiarossa 2006, a pure late-harvested Petit Manseng. Just a few hundred bottles combine apricot and apple with the freshness of jasmine.  You can taste at Heres booth, Pavilion 7 Stand C10 

Wine Spectator

Ci fa piacere rendere partecipi i nostri amici e clienti dei nostri piccoli successi: SMERIGLIO Merlot Doc Cortona 2006 ha ricevuto dalla massima rivista di vini americana Wine Spectator del 3 dicembre 2008, il punteggio di 90/100 che non è poco visto che è uno dei nostri vini “base” e valutando il rapporto qualità prezzo c’è da essere veramente soddisfatti!

Riccardo Baracchi
Merlot Cortona Smeriglio 2006
90 points | $24 | 1,250 cases made | Red
Fascinating aromas of flowers, berries and light vanilla bean follow through to a full body, with chewy tannins and a long, rich finish.
Lots going on here. But needs time to come together. Best after 2011.—J.S.

 

 

 

Brindiamo insieme con Baracchi Sangiovese Brut Rosé

Il Sangiovese, antico vitigno autoctono toscano diventa spumante! Una grande sfida contro tutti coloro che amano il sangiovese per la sua tipicità e tutti gli appassionati di bollicine, champagne o metodo classico. Alla fine è veramente un vino unico ed entusiasmante, forse proprio perchè non si rifà e non vuole mettersi in competizione con nessuno!  E’ un vino di grande carattere in cui si sente subito il sangiovese con tutta la sua bella acidità e note di viola e ciliegia che lasciano il posto ad un aroma deciso e rotondo di cioccolata bianca e mandorla. I lieviti di fermentazione mantenuti nella bottiglia permettono l’evoluzione nel tempo, basta ricordarsi di metterlo in frigorifero a testa in giù almeno 24 ore prima e aver cura di non scuoterlo prima di passare all’apertura con una sciabola o dentro un recipiente pieno d’acqua.

 

A toast with Sangiovese Brut Rosè

The Sangiovese, a typical ancient grape from Tuscany becomes sparkling wine!!! A great challenge against those who love the Sangiovese for its quality and all the fans of bollicine, champagne or metodo classico. At the end it is really a unique and exciting wine, because it doesn’t  want to be in competition with other sparkling wines! It is a wine of great character in which the sangiovese is felt at the  first test  with all its beautiful complexity of notes of viola and cherry that leave the place to  an immediate and round aroma of white chocolate and almond.It yeast sediments (lees) in the bottle will  continue their positive effect to age this superb wine. Remember, put it on refrigerator upside down for about 24 hour before opening, don’t shake it and open it with sabre or under the water.

An Appointment at Vinitaly for Caiarossa:

For Biodynamic wines with French accents

 

Just 16 hectares in the unsullied Val di Cecina to meld biodynamic philosophies, Tuscan character, and centuries-old enological traditions direct from the vineyards of Margaux. Caiarossa is, in fact, the small Tuscan château of Eric Albada Jelgersma, gentleman of wine, and owner of Château du Tertre and Château Giscours.

 

In Tuscany Monsieur Albada Jelgersma produces four wines. Caiarossa, the flagship, is a cuvée of 8 varietals: Merlot, Petit Verdot, Cabernet Franc, Cabernet Sauvignon, Sangiovese, Grenache, Syrah and Mourvedre. It displays great elegance, and the 2005 vintage, currently on the market, adds power and length to the balance, while, on the nose it offers spice notes, and wild berry fruit.

 

Pergolaia, the most Tuscan of Caiarossa’s wines, completes the lineup of reds. It is, in fact, 95% Sangiovese, while Merlot and Cabernet Franc play supporting roles. The result is a very fresh, approachable red. Caiarossa’s alter ego is Caiarossa Bianco, whose second vintage, the 2007, will be in shops in time for summer’s heat. A cuvée of Viognier and Chardonnay, it is white with golden reflections, fresh, and has a refined bouquet. Its aging, in barriques and tonneaux, confers a degree of harmony that makes it stand out from the other whites of the area.

 

Finally, the new wine for this year is Oro di Caiarossa 2006, a pure late-harvested Petit Manseng. Just a few hundred bottles combine apricot and apple with the freshness of jasmine. The first vintage will be presented en primeur at Vinitaly – at Heres booth, Pavilion 7 Stand C10   by the enologist, Dominique Génot, and in this occasion visitors will be able to taste the entire lineup of wines.

 

Vinitaly 2009 – Pavilion 1

The Gateway to the Fantastic World of Emilia-Romagna’s Wines

… And the Region’s finest chefs will serve up Region’s newest dishes.

 Emilia Romagna is offering a truly Fantastic World to those who visit Pavilion 1: a tasty path that, following the new motto, winds among 120 participating wineries.

Strolling from stand to stand, visitors will be able to taste Gutturnio dei Colli Piacentini, and Malvasia delle Colline di Parma, Pignoletto Bolognese, explore the lively world of Lambrusco, and the more prestigious worlds of Sangiovese and Albana di Romagna.

 For a general overview, visitors need only stop by the Banco d’Assaggio, or tasting area located at the center of the Pavilion, where the Enoteca Regionale will be pouring 400 wines selected from those produced by the 200 estates it represents.

There will be many things to discover or rediscover. For example, the Vini delle Sabbie (sand wines) from the Bosco Eliceo, or the Ortrugo Piacentino, or the Bursôn of Ravenna’s Plains.

The 2009 Italian wine guides clearly show the heights reached by the wines of Emilia Romagna.

A few examples? The number of wineries discussed has increased from an average of 47 per Guide in 2002 to 96 in 2009. With regards to individual wines, the Guida Veronellli awarded 53 scores of at least 90/100, while the Associazione Italiana Sommelier’s 2000 Vini Guide awarded 4 or 5 grape bunches to more than 100 wines.  Luca Maroni’s Yearbook counts 14 wines with at least 90 points. The Guida de L’Espresso awarded 16 wines 4 or 5 bottles, while 46 wines were selected for Gambero Rosso’s  final tasting for the Tre Bicchieri (seven years ago there were only 14!)

 And this takes care of the wines. To accompany them well at table, this year the Regione Emilia Romagna has gathered the finest regional cooking, which will meet in the Ristorante dell’Emilia Romagna, one of the benchmarks for the Fiera’s gourmands. On Friday April 3 Massimo Bottura (La Frencescana), Igles Corelli (La Locanda della Tamerice), Marcello Leoni (Il Sole) and Paolo Teverini (Ristorante Paolo Teverini) will each perform — and the expression is appropriate, considering they are master artists — a dish, live.

 

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