Piemonte encompasses the majority of Italy’s northwest and is the country’s second largest wine region after Sicily. This region is a rich source of high-quality and atypical wines made from over 20 different, often unique grape varietals. These vines are exclusively grown on hillsides, and the vineyard area exceeds 45 000 hectares…
Dolcetto is a typical red grape variety from Piemonte (Italy). Before phylloxera, Dolcetto was the most extensively grown grape variety in Piemonte.
The name translates as “little sweet one,” alluding not to the wine, which is often dry, but to the level of sweetness that remains in the grape at harvest…
Barbera is a historic grape variety from Piemonte (Italy) and the most extensively cultivated. There is no indication of where the grape originated; however, the hills of Monferrato are often regarded as its native home…
Nebbiolo is often regarded as Italy’s most esteemed red grape. It is also one of its oldest, with its first mention dating back to the 13th century…
Due to the high level of intra-varietal variability, Nebbiolo has produced several biotypes over time.
4 are traditionnally considered as the most significant…
In terms of planted area, the Shiraz red wine variety has long been Australia’s most planted and most recognized grape variety. Grown almost everywhere in the Australia, it greatly satisfies the various demands of the various local terroirs and climates. This grape type has a lengthy history in Australia and is identical to the French Syrah grape variety…
Wine is sold at auctions by lots, with the auctioneer serving as either the seller’s agent or, in certain cases, the seller themselves…
According to the German Wine Law, Auslese belongs to the riper Prädikats in the QMP quality wine group. ‘Selected harvest’ is the literal translation of…
In the late 1980s, Atypical Ageing (ATA) or Untypical Ageing (UTA) was first reported in Germany under the term Untypisher Alterungsnote. It’s utilized to recognize a phenomenon that’s primarily present in white wines from cool climates…
Astringency in wine refers to a group of feelings that arise from the mouth’s tissues contracting, pulling, or puckering when tasting wine.
Astringency in wine was formerly thought to be one of the main flavors…