Vini di Lombardia

Transcription

1 Vini di Lombardia

2 Acknowledgements: AS.CO.VI.LO - Associazione Consorzi Tutela Vini Lombardi The Lombardy Wine Consortia: Ente Vini Bresciani (which includes the following Consortia: Botticino, Capriano del Colle, Cellatica, Garda Classico, San Martino della Battaglia, Valcamonica); the Consorzio per la Tutela del Franciacorta, the Consorzio Tutela Lugana DOC, the Consorzio Tutela Vini di Valtellina; the Consorzio Provinciale Tutela Vini Mantovani (which includes the following Consortia: the Consorzio Vini Colli Mantovani and the Consorzio Volontario Lambrusco Mantovano DOC); the Consorzio Volontario Vino DOC San Colombano; the Consorzio Tutela Vini Oltrepò Pavese, the Consorzio Tutela Valcalepio, the Consorzio Tutela Moscato di Scanzo Regione Lombardia - Direzione Generale Agricoltura Produced by the Direzione Generale Agricoltura - U.O. Sistemi Informativi, Promozione e Sussidiarietà, in collaboration with ERSAF - Ente Regionale per i Servizi all Agricoltura e Foreste Graphics and editorial office: NARDINI EDITORE, Florence, Italy Cover: Markethink & Action, Sesto S. Giovanni (MI) Printed in: La Litotipo, Settimo Milanese (MI)

3 Every year, being able to talk about wines that come from Lombardy allows us to attest to the path of excellence that our region has long been following thanks to the passion and work of its wine producers. This path is reflected in the hundreds of labels that have come out of our wineries. Lombardy, like very few other places in Italy, can express its typical characteristics in wines that distinguish themselves one from the other because of their attributes and their history. Home to the Italian bubbles that, thanks to the Franciacorta and Oltrepò Pavese, it's a land suitable for great red wines of which the Sforzato Valtellinese is its flagship. Our region is witnessing a growth in the general quality of all its wines from the Garda to the Valcalepio and from San Colombano to Mantova to the last denominations that have been awarded the IGT designation, Terre Lariane and Ronchi Varesini as well as the fifth DOCG wine of the region, recently awarded by the Moscato di Scanzo. In the following pages, the Guide to the Wines of Lombardy, produced by the Direzione Generale Agricoltura in collaboration with the Associazione dei Consorzi Vitivinicoli Lombardi (Association of the Consortium of Wine Growers in Lombardy), is a complete and easy-to-read overview of the regional wine heritage. Wines from Lombardy have proven to deserve an increasingly prominent position among the so called 'made in Lombardy', both in Italy as well as in the rest of the world. Luca Daniel Ferrazzi Regional Councillor for Agriculture of Regione Lombardia

4 CONSORZIO TUTELA MOSCATO DI SCANZO P. 10 CONSORZIO TUTELA VALCALEPIO P. 7 CONSORZIO TUTELA VINI OLTREPÒ PAVESE P. 40 CONSORZIO VOLONTARIO VINO DOC SAN COLOMBANO P. 37

5 CONSORZIO TUTELA VINI DI VALTELLINA P. 48 CONSORZIO PER LA TUTELA DEL FRANCIACORTA P. 12 ENTE VINI BRESCIANI P. 20 CONSORZIO VALCAMONICA IGT P. 20 CONSORZIO CELLATICA DOC P. 26 CONSORZIO BOTTICINO DOC P. 21 CONSORZIO GARDA CLASSICO DOC P. 27 CONSORZIO CAPRIANO DEL COLLE DOC P. 23 SAN MARTINO DELLA BATTAGLIA DOC P. 28 CONSORZIO TUTELA LUGANA DOC P. 18 CONSORZIO PROVINCIALE TUTELA VINI MANTOVANI CONSORZIO VINI COLLI MANTOVANI DOC P. 32 P. 32 P. 35 CONSORZIO VOLONTARIO LAMBRUSCO MANTOVANO DOC

6 DENOMINATIONS OF ORIGIN IN ITALY The Denomination of Controlled Guaranteed Origin (DOCG) and the Denomination of Controlled Origin (DOC) of a wine are a guarantee of its quality for the consumer: let us see why. Over thirty years ago the European Community established a series of regulations that on the one hand certified the quality of products on sale to the consumer and on the other safeguarded the interests of those producers who with commitment and diligence created from lands highly suited to this vocation typical, genuine, quality products. The wine sector has always been in the forefront as far as the enhancement of the typical aspects of the different geographical areas and of the tradition of production systems. Thus were established the Regulations for the production of DOCG and DOC wine, local instruments of control based on the European rulings, where all the standards wine producers had to respect in order to indicate on their label the Denomination of Origin were set out in detail. The principal norms relate to the precise geographical area of production, the choice of the varieties of grape to cultivate in order to obtain a given wine, wine-making and bottling methods, a chemical and organoleptic analysis carried out to control the wine before launching it on the market. All of this is done to safeguard both the denomination as a collective good and the final consumer. The geographical origin and the strict control of every phase of production through the Regulations are characteristics that allow Denomination of Origin wines to be distinguished from table wines, which can claim neither a precise geographical origin of the grapes nor a Regulation that certifies the origin of the product. According to the Community directives regulating this subject, on the label of still wines must appear the abbreviation V.Q.P.R.D., which stands for Vino di Qualità Prodotto in Regione Determinata (Quality Wine Produced in a Specific Region), an international hallmark valid throughout the European Union. Wine quality can be imagined as a pyramid at whose base are table wines, followed higher up by wines with Indicazione Geografica Tipica (IGT), where a geographical origin is indicated and that, unlike DOC wines, do not undergo a chemicalphysical and organoleptic control, then by DOC wines and finally, at the top, by DOCG wines for which production criteria are even more restricting. The role of the Consorzi di Tutela, acknowledged according to the 164/92 Law and provided with the Mipaf Controlling Plan (managerial decree of May 20, 2001), present by law for each Denomination of Origin, is to guarantee the protection of the Denomination from possible fraudulent use, to ensure that the Regulations are respected, to promote the production area and to instil in consumers the knowledge and image of Denomination of Origin wines. 6

7 CONSORZIO TUTELA VALCALEPIO Provincia di Bergamo NUMERO AZIENDE ASSOCIATE: 90 SUPERFICIE TUTELATA ISCRITTA ALL ALBO DEI VIGNETI: VALCALEPIO DOC, ETTARI 368; BERGAMASCA IGT, ETTARI 348 The Consorzio Tutela Valcalepio, founded in 1977 by 22 members, today has 85 members and incorporates about 98% of the Valcalepio producers. The Consortium is a non-profit entity and was established to safeguard, promote and defend the production and sale of Valcalepio Denomination of Controlled Origin wine. The Valcalepio production zone is in the province of Bergamo and extends from the hills around Lake Como to Lake Iseo. The extent of the Bergamasque wine-growing area is quite large and diversified. The most important varieties of grapes are: white grapes (Pinot bianco, Pinot grigio, Chardonnay, Manzoni Bianco, Moscato giallo); red grapes (Merlot, Cabernet Sauvignon, Barbera, Incrocio Terzi n.1, Franconia, Marzemino, Schiava lombarda, Schiava meranese, Moscato di Scanzo). Some varieties of native grapes are also present, such as: Merera, Altulina, Gafforella and others historically tied to local viticulture. VALCALEPIO ROSSO DOC Valcalepio Rosso DOC wine is made from Cabernet Sauvignon grapes in a proportion varying from 25 to 60%, with the remainder being Merlot. The grapes are made into wine in purezza, that is, harvested and fermented separately: this process makes it possible to harvest the two varieties of grape at their height of phenolic maturation. Cabernet Sauvignon and Merlot grapes ripen at two different times and are gathered at a distance of about two weeks. The process known as taglio a freddo is then carried out, according to percentages indicated by production regulations. This phase is followed by ageing that lasts a minimum of three months, of which at least six months must be in oak casks. When the wine is aged for an additional three years

8 it can be designated as Riserva. Important for the final quality of the product is the refining in bottles, which reduces the tannic flavour typical of Merlot and Cabernet Sauvignon and gives the wine its complexity. The colour is ruby red, of varying intensity, with reflections tending toward garnet. The scent is delicate, intense and agreeable. To the palate it is dry, full, persistent and harmonious, and reminiscent of wild black cherry. The minimum total alcohol content is 11.5 per cent. Valcalepio goes well with dishes of roast game, but also accompanies red meat and poultry. The ideal serving temperature is C. Valcalepio DOC Rosso Cabernet sauvignon (25-60 %) and Merlot The colour is a ruby red of varying intensity, with reflections tending toward garnet. The perfume is delicate, intense and agreeable. To the palate it is dry, full, persistent and harmonious, reminiscent of wild black cherry 18 C 3-5 years Roast game, but also goes well with red meat and poultry Valcalepio DOC Rosso Riserva Cabernet sauvignon (25-60 %) and Merlot The colour is a very intense ruby red with garnet hues. The perfume is well-developed and fruity with a hint of jam (marasca cherry, blackberry) and undergrowth. In the mouth it is dry, warm and full. It is a structured wine characterized by excellent harmony and persistency C 5-10 years Red meats, with or without gravy; noble game; braised meats, stews, salmis. Cheeses of medium to long seasoning, especially those produced in the Bergamasque valleys VALCALEPIO BIANCO DOC Valcalepio Bianco DOC is a quality wine produced on lighter soils in the same production area as Valcalepio Rosso DOC. It is made from Pinot bianco and Chardonnay grapes, ranging between 55 and 80%, and from Pinot Grigio grapes for the remaining part. The winemaking is done in bianco, that is, without the grapeskins coming into contact with the must. Salient characteristics in the winemaking process are the soft pressing of the grapes, controlled-temperature fermentation (in some cases, in casks or oak barrels) and bottling while the wine is still young, all of which contribute to the characterization of the bouquet and subtle aroma. The colour is straw yellow of varying intensity. The scent is delicate, fruity and agreeably characteristic. To the palate it is dry and harmonic. The minimum total alcohol content is 11.5 per cent. It is a perfect accompaniment for fish, though it is also excellent as an aperitif. The ideal serving temperature is 11 C. Valcalepio DOC Bianco Chardonnay and Pinot bianco (55-80%) and Pinot grigio (20-45%) The colour is straw yellow of varying intensity. The perfume is delicate, fruity and agreeably characteristic. To the palate it is dry and harmonious 11 C 2 years Fish-based dishes, aperitifs 8

9 VALCALEPIO DOC MOSCATO PASSITO Valcalepio Moscato Passito has the merit of being one of the few Italian passito wines made from an aromatic red-grape vine: the Moscato di Scanzo, a variety native to the province of Bergamo. It is produced by carefully selecting the grapes while still on the vine and made to dry for at least three weeks; in many cases up until the Christmas period. The red winemaking process follows with the maceration of the skins. The fermentation, which proceeds very slowly both because of the low temperatures and the high sugar content, is interrupted when the alcohol content reaches 15 per cent. Valcalepio Moscato Passito can be sold in May of the second year following the harvest. The wording Moscato Passito can be accompanied by one of the following township names: Gandosso, Grumello del Monte, Cenate Sotto, Torre de Roveri, Albano Sant Alessandro and Carobbio degli Angeli. The colour is a bright ruby red. Grapes of Moscato Passito. The perfume is intense, persistent and characteristically aromatic. The flavour is agreeable, sweet and harmonious, with a slight almond finish. Full-bodied, it has an intense, delicate and harmonic aroma, with a hint of faded rose, clary and acacia honey. The minimum total alcohol content is 17 per cent. It is an excellent wine to accompany a conversation, and can be a good accompaniment for fine pastries or with herb or aged cheeses such as gorgonzola. The organoleptic qualities of Valcalepio Moscato Passito are at their best when it is consumed at room temperature. Valcalepio DOC Moscato Passito Moscato di Scanzo (100%) The colour is a bright ruby red. The perfume is delicate, intense, persistent and characteristic. The flavour is agreeable, sweet and harmonious with a slightly almondy aftertaste. Full-bodied, it has an intense, delicate aroma, with a hint of faded rose, clary and acacia honey 15 C 3-20 years Wine to accompany a conversation, fine pastries, strongtasting cheeses. 9

10 CONSORZIO TUTELA MOSCATO DI SCANZO Provincia di Bergamo NUMERO AZIENDE ASSOCIATE: 32 SUPERFICIE TUTELATA ISCRITTA ALL ALBO DEI VIGNETI: 60 ETTARI The Consorzio Tutela Moscato di Scanzo was legally constituted in 1993, from the transformation of the Associazione Produttori Moscato di Scanzo which had been founded in The Consortium s main aims were the improvement of the product, greater homogeneousness in working practices and the promise of arriving at an autonomous recognition of Valcalepio. Moscato di Scanzo would appear to be one of the oldest wines in Italy, given that documentary evidence of it has been found from as early as 1372 in the documents of the feudatory Bishop of the Tribulina di Scanzo. It has always been made on the morainic hills of the Commune of Scanzorosciate, hills which start from the bend in the Serio river and stretch as far as the lake of Endine and Sarnico. The soil of Scanzorosciate, composed of broken down moonrock, seems to favour in a unique way the cultivation of these grapes and the making of wine. The production area of the DOC regards only the hilly part of the Commune of Scanzorosciate and on the southern side. The area concerned, therefore, is only about three square kilometres, so we can safely say that it is the smallest DOC area in Italy. The Consorzio di Tutela takes part in the various national and international oenological meetings, and issues the stamp of quality. For the Moscato di Scanzo the 500 ml. futura bottle has been adopted as an identifying and distinctive container. The denomination Moscato di Scanzo has successfully got through all the steps for the DOCG (Denomination of Controlled Guaranteed Origin) acknowledgment. Now the publication of the ministerial decree on the Official Gazette is awaited. 10

11 MOSCATO DI SCANZO DOC Moscato di Scanzo is obtained from red grapes coming from autochthonous vines. Three clones of greater and improved productivity have been selected. The bunch is small, with scattered, well-spaced grapes. The most commonly practised methods are a pergola and cordone speronato. Harvesting takes place in October and the grapes are laid out to dry in specially prepared rooms with temperatures around 10 C and humidity rate at 40% during the first days and 7 C and 60% humidity during the last days. The bunches are turned on mats during the drying period that, according to specifications, must last at least 21 days but can last as long as 50 days, according to the company. Provision is then made for the pressing and subsequent operations. Moscato di Scanzo will not tolerate wood and therefore all operations must be carried out in steel or glass containers. The wine may be sold only after the 1st of November two years from the time of harvest. Moscato di Scanzo is a sweet red wine, with fruity perfumes reminiscent of marasca cherries and wild fruits; to the palate, given also its density (comparable to that of port), the fruitiness gives way to a flinty, spicey and pepper aftertaste. It is a typical wine for contemplation and should be drunk either on its own or accompanied by marbled cheeses, such as the Italian blue cheese 'gorgonzola' and the 'strachitunt' cheese; excellent with chocolate and dry pastry. Today the associated wineries production is around 85,000 bottles a year. Moscato di Scanzo Moscato di Scanzo (100%) Bright ruby red colour, extremely scented with a predominance of wild fruit and marasca cherry, which with ageing tends to take on the flavour of a fruit jam; aftertaste of incense and flint C 2 years after harvesting Wine for contemplation, should be drunk on its own or with preferably marbled cheeses, such as the Italian blue cheese 'gorgonzola' and the 'strachitunt' cheese; excellent with chocolate and dry pastry. 11

12 CONSORZIO PER LA TUTELA DEL FRANCIACORTA Provincia di Brescia NUMBER OF ASSOCIATED WINERIES AT FULL CYCLE, FROM THE VINEYARD TO BOTTLE: 92 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER (DATA FROM 2007) FOR THE DENOMINATIONS: FRANCIACORTA DOCG: HECTARES; CURTEFRANCA DOC BIANCO AND DOC ROSSO: 540 HECTARES; The Consorzio per la Tutela del Franciacorta (CVF) with its unmistakable logo a battlemented F, symbol of the ancient crenellated towers of the Middle Ages was constituted on March 5, 1990 as an aggregation of a group of vinegrowers united by passion and common stimuli, interested above all in the protection, exploitation and promotion of the wine-producers of Franciacorta and its territory as a whole. This gave rise to a new and independent interprofessional organization, able to supply that support of services, image, and aggregation that was strong and equal for all those concerned. Over time the Consortium has grown, has cultivated its own precise vocation between study and research and between control and vigilance over denomination, also, and above all, in collaboration with local institutions and university bodies. The Consortium has been based in Nerbusco (Bs) since 1993 and has been joined by three professional categories: vine-growers, wine makers and bottlers who were interested in the productivity of the Franciacorta Docg, Denomination of Origin, Curtefranca Doc e Sebino Igt. There are various firms of various dimensions ranging from family-run businessses to large-scale companies 12

13 renowned throughout the world, steeped in tradition and determined to obtain the best possible quality. The Associated wineries of the Consortium of Franciacorta are the most active in the area and are always ready to approach the market with the best product of the vine-growing area, the Franciacorta. The Consortium is responsible for a variety of activities: on the one hand it checks production and on the other it protects and promotes the denomination and the wines. Checks take place in the vineyard throughout the year, on the grapes, and in the cellars during the wine-making process (with chemical and organoleptic analyses of samples at the various stages, and on observation of the time of vinification, bottling, ageing and commercialization). The Consortium is as always active even in the experimental field. To witness once again its continuous commitment in research, innovation and the development of a binominal territory-product and a very high quality system, the CVF is realising a large-scale, precision vine-growing project. New tasks are expected from the Consortium today, like the certification of whole rows of vines, from the production of grapes to delivering the States countermarks for all the wineries, that use the denomination, whether they are Consortiums or not. Years of labour and enormous sacrifice has brought great results and the time is near when a bottle or a glass of Franciacorta will signify a symbol of quality and esclusivity. We owe our thanks for the success achieved and the Consortium too which has carried out, and still does, controls to safe-guard the product, from a legal point of view, throughout the world, as well as promoting and spreading the brand name of Franciacorta in Italy and abroad. 13

14 Franciacorta: a land, a method, a wine Hills cloaked in vineyards and dotted with small villages, medieval towers and castles, sixteenth-century palaces, eighteenth- and nineteenth-century aristocratic villas: this is Franciacorta, a sunny morainic amphitheatre that extends south of Lago d Iseo, in the province of Brescia. The name Franciacorta evokes images of the Oltralpe, even though scholars of etymology are inclined to believe that the true origin derives from francae curtes, the small communities of Benedictine monks who during the Middle Ages were exempted from taxation on the condition that they reclaimed and worked the land entrusted to them. The name appears for the first time in the annals of the Commune of Brescia in the year 1277, to identify the area bordered by the rivers Oglio and Mella south of Lago d Iseo. Franciacorta is a territory that has been given over to vine-growing from time immemorial. The cellars of Franciacorta are all worth visiting, both for the excellent wines and for the splendid buildings in which they are housed, usually historical aristocratic houses or ancient restored country houses, but even the small family businesses have that fascination typical of tranquil hilly places. Well signposted along the road, the cellars are for the most part open to tourists who can thus become acquainted with the secrets of Franciacorta wines, the men who make it, their diversity and style, and the skills and passion of each producer. FRANCIACORTA DOCG Franciacorta was the first italian wine and up to now the only one produced exclusively with slow fermentation in bottles to be awarded, in 1995, the Denominazione di Origine Controllata e Garantita qualification, the highest recognition of quality for a wine. Franciacorta Docg becomes the name that represents all the exceptional characteristics of this special wine but it is strictly prohibited to indicate the method of processing and the term vino spumante. Since 1 st August 2003, the word Franciacorta has been the only means of identifying the wine, the area and the method of production. Franciacorta is made from the grapes of Chardonnay and/or Pinot bianco and/or Pinot nero, harvested only by hand in small boxes, and after a selected and soft pressing. It is obtained from the maturation and elaboration for at least 25 months from harvesting (37 for Franciacorta millesimato) of which at least 18 (30 for Franciacorta millesimato) of slow refermentation in bottles in contact with the yeasts. The following types of taste are admitted: Non dosato (Pas Dosé, Dosage Zèro, Nature), Extra Brut, Brut, Extra Dry, Sec, Demisec. Franciacorta millesimato is obtained from at least 85% of basic wines of the same year.the vintage year (millesimo) is on the label.

15 Franciacorta DOCG Chardonnay and/or Pinot bianco and/or Pinot nero Straw yellow with greenish or golden hues, fine and persistent perlage, bouquet with characteristic note of fermentation in the bottle, that is, a hint of bread crust and yeast enriched with delicate suggestions of citrous and dried fruit (almond, hazelnut, dried figs), pungent, fresh, subtle and harmonious. The longer the Franciacorta millesimati wines are aged in bottles, the more character and personality they acquire, which means that they become more intensely aromatic, richer in colour, full-bodied, and to the palate more complex and structured. These characteristics make this wine, apart from the usual combinations of non-millesimati wines, ideal accompaniments to stronger tasting foods C 3 years Franciacorta with its various flavours goes well with numerous dishes ranging from aperitifs to desserts. Every type has its own distinctive personality. Non Dosato (Sugar up to 3 grams/litre). It is the driest of the Franciacorta range. It has exceptional character, pungent bubbles obtained by not adding syrup which would make it sweeter and softer. This applies only to Franciacorta wines. The dry wine with the typical aroma of the refermentation in the bottle(a hint of breadcrust and yeast) make it an ideal wine to be served with aperitifs and throughout the meal. Extra Brut (Sugar up to 6 grams/litre). Very dry and apart from being an excellent aperitif it also goes extremely well with delicate food; it is an ideal companion to fish dishes, shellfish and raw shellfish. We can attempt to savour it with cooked cured meats like cotechino. Brut (Sugar up to 15 grams/litre). Dry but slightly more morbido than Extra Brut, it is certainly the most versatile: as well as being an aperitif it also goes very well with delicate dishes and throughout the meal. Extra Dry ( Sugar 12-20grams/litre) Franciacorta morbido with a slightly larger dosage than the classical Brut. It is ideal with savoury flans and ovenbaked vegetables. Excellent as an aperitif for those who dislike a very dry taste. In fact, the slight sweetness tones down strong flavours and enhances the taste of the food. Sec, Dry (Sugar from grams/litre) Less dry or slightly abboccato, it is particularly indicated to be served with soft cheeses, piquant and full fat cheeses, similar to Taleggio or Gorgonzola. We also recommend this wine with liver patè. Excellent with not very sweet desserts and usually served at the end of a meal with dry pasteries, fruit tarts or sweet focacce. Demi Sec (Sugar from 33-50grams/litre) Thanks to its abboccato taste which is due to the high sugar content, it goes well with typical tarts and cakes like the panettone and the pandoro. Ideal with snacks, piquant cheeses and it blends well with a great number of foods. FRANCIACORTA DOCG SATÈN Satèn is one of Franciacorta s greatest expressions of harmony, pleasure and taste. It is made only from Chardonnay grapes (prevalent) and Pinot bianco, with a pressure less than or equal to 4.5 atm. and a sugar content no higher than 15 g./litre, that is, only in the production of brut. Creamy, smooth and harmonious, it can also be millesimato. The Satèn mark, registered by the CVF in 15

16 1995 to identify this particular type of Franciacorta, is reserved only for producers associated with the Consortium that have its support provided they adhere to the strict production regulations. Franciacorta Satèn Chardonnay (predominantly) and/or Pinot bianco (Blanc de Blanc) Straw-yellow of varying intensity with greenish hues, fine perlage persistant almost creamy A strong bouquet of ripe fruits together with a delicate hint of white flowers, dried fruit ad even roast nuts (almonds and hazelnuts); a pleasant flavour and freshness which blend together to create a delicate sensation which reminds us of silk. Should be served in the Franciacorta flute at a temperature of 8-10 C. 3 years As the pressure in the bottle is so small the wine acquires an extremely creamy smooth taste. Being a Blanc de Blanc wine, made exclusively of white grapes (nearly all Chardonnay) the final result is extremely fine and elegant. As it is completely made as a Brut wine, it is suitable for tutto pasto, but exceptional with oven-baked pasta, delicate risotti and fish-based dishes (sturgeon, salmon, trout, whitefish, blue-fish and tench). Excellent also with cured ham from Parma, Sauris and San Daniele and medium seasoned Grapes of Chardonnay. cheeses. It goes extremely well with important strong-flavoured dishes and the freshness of the wine seems to balance the taste. FRANCIACORTA DOCG ROSÉ White and red grapes are made into wine separately according to the Franciacorta method and the preparation of the cuvée with Chardonnay wine, Pinot bianco wine and at least 15% of Pinot nero wine takes place at the end of fermentation. The Pinot nero grapes are made to ferment in contact with the skins for the time necessary for the attainment of a pink or red wine base capable of conferring to the final product a pale pink hue. During the formation of the foam, Franciacorta Rosé has a very slightly pinky colour. Franciacorta Rosé can be millesimato and produced in all the taste versions. The presence of Pinot nero confers to this Franciacorta a significant body and vigour. Franciacorta Rosé Chardonnay and/or white Pinot not less than 15%. The colour varies from copper hues, varying in intensity, to the colour of cherries. It has a fruity flavour characteristic of the black Pinot together with hints of wild berries (redcurrants, blackberries and raspberries). Vinous to the palate, structured, full bodied and compact. Shouls be served in Franciacorta flutes at a temperature of 8-10C 3 years The black Pinot gives the wine strength and vigour and it can be savoured with salamis and sausages, risotti with wild mushrooms, asparagus and chicory, with melanzane alla Parmigiana, wih fish soup, lamb and veal, frogs and snails. It is delicious with shellfish. When choosing the wine, one should consider the taste which goes from the Non Dosato to the Demi Sec.The sweeter version (Demi Sec) goes well with jam tarts, small cakes and biscuit-based cream cakes. 16

17 CURTEFRANCA DOC BIANCO This wine is produced with Chardonnay grapes for the most part, Pinot bianco and Pinot nero. The Curtefranca DOC Bianco is a straw-yellow colour with greenish hues and a particularly delicate flavour. To the palate it is dry, fresh and smooth. The minimum alcohol content is 11 per cent. The Curtefranca DOC Bianco with the name of Vigna is the mark of a superior quality, matured for at least 12 months and then refined at length in bottles; as a result it acquires quality and releases particularly intense, characteristic and subtle perfumes of flowers and fruit. The minimum alcohol content is 12 per cent. Curtefranca DOC Bianco Chardonnay and/or Pinot bianco and/or Pinot nero Straw-yellow colour of varying intensity, with greenish hues; richer in colour if bearing the name Vigna, delicate, rounded and fruity with a hint of ripe tropical fruit and linden flowers. Of medium body, dry and harmonious 7-10 C 2-3 years Starters, cured meats, fish in general, traditional first courses and, if aged in wood, excellent accompaniment also with main courses prepared with sauces. CURTEFRANCA DOC ROSSO Produced mainly with Cabernet franc and Cabernet sauvignon grapes; the remaining part with Barbera, Nebbiolo and Merlot. The principal characteristic is the bright red colour, with purplish hues; grassy and fruity in flavour. Of medium body, it has a minimum total alcohol content of 11 per cent. The Curtefranca DOC Rosso bearing on the label the name Vigna indicates a superior product aged for a longer time. It is produced only in selected vineyards and only in certain years. Garnet in colour, velvety smooth and intense, with a minimum alcohol content of 12 per cent, aged in wood and refined for at least 24 months. Curtefranca DOC Rosso Cabernet sauvignon, Cabernet franc (min. 25%), Merlot (min. 10%), Barbera (min. 10%), Nebbiolo (min. 10 %) Bright ruby red, if young with brilliant reflections tending to purple, if aged with orangey hues, intensely vinous, perfume of ripe fruit, at times grassy; with ageing it takes on complex, pungent aromas; dry, full and rich 18 C 2-3 years First courses with meaty sauces; with white meats, red meats or game if aged. 17

18 CONSORZIO TUTELA LUGANA DOC Provincia di Brescia NUMBER OF ASSOCIATED WINERIES: 102 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 780 HECTARES Reducing to a few lines the merits of the wines and the natural wonders of the DOC Lugana area is an arduous task indeed, especially since the best synthesis possible can be obtained by drinking a Lugana DOC together with a good dish of choice lake fish and by visiting an Azienda of Lugana. The wines of Lugana, obtained from a particular biotype of trebbiano called Turbiana (Trebbiano di Lugana) commonly known as of Lugana (min. 90%), with its superb oenological potential, selected over centuries by local wine-makers, are indelibly marked by the land from which they come and which imbues them with marvellous flavour, structure, purity and the harmony of the scents and flavours which ravishes ones senses for intensity and character. Lugana is a small, delightful area adjacent to the southern shore of Lake Garda, which from Desenzano crosses Sirmione as far as Peschiera and proceeds within the territories of Pozzolengo and Lonato. Here the soil is composed of a variegated combination of prevalently calcareous clays rich in mineral salts. LUGANA DOC AND LUGANA DOC SUPERIORE Lugana DOC and Lugana DOC Superiore are made exclusively with grapes coming from the vine that is characteristic of the area, Trebbiano di Lugana. The colour ranges from a vivid straw-yellow to greenish hues. With ageing the wine takes on a pleasant golden colour. The characteristics of the perfume and the flavour are in this product more than ever closely linked, contributing to a dry, delicate, harmonious, lively wine. Lugana DOC Superiore is produced from selected grapes and is aged for at least one year; this version reserves exceptional surprises on tasting, when one discovers an

19 Aperitifs, starters, fish dishes, particularly lake fish, vegetables, mild cheeses Lugana DOC Superiore Intense straw-yellow colour with possible greenish hues tending to golden with ageing, intense, rounded perfume, with a suggestion of fresh spices, flowers and fruit; pungent, dry, considerably structured, fresh and persistent, complex aftertaste C 3-6 years Starters, fish dishes, particularly lake fish, vegetable pies, egg, mild cheeses Trebbiano di Lugana. intense, full-bodied wine, with a hint of fresh spices, flowers and ripe fruit, incredibly pungent, structured, persistent and longlasting, to the extent that it can without any problem age for several years in the bottle. The minimum total alcohol content is 11.5 per cent. Lugana is agreeable as an aperitif, a worthy accompaniment to Italian starters and a splendid complement to lake fish, particularly whitefish and eel; it should be served in a medium tulip glass at a temperature of 8-12 C; Lugana Superiore is best appreciated at a temperature of C, combined with elegant, delicate dishes of every kind, mild cheeses and salamis. Lugana DOC Trebbiano di Lugana (min. 90%) Intense straw-yellow colour with possible greenish hues, tending to golden with ageing, intense, rounded perfume, a hint of fresh spices, flowers and fruit; pungent, dry, considerably structured, fresh and persistent C 1-2 years LUGANA DOC SPUMANTE From Lugana Tranquillo comes Lugana DOC Spumante. The spumante-making process is carried out according to the metodo Charmat or the metodo Classico. The wine is a strawyellow colour and has a fine, lively and persistent perlage. To the smell there is a hint of yeast and fermentation. In the mouth it is dry, balanced, and one can detect the harmony of the still white wine from which it derives. The minimum total alcohol content is 12 per cent. It should be served at a temperature between 6 and 8 C as an aperitif, or to accompany light fish-based dishes. Lugana DOC Spumante Trebbiano di Lugana (min. 90%) Straw yellow, intense perfume; pungent, fresh, structured, persistent 6-8 C 1-3 years Aperitifs, starters, fish dishes, particularly lake fish, vegetable pies 19

20 ENTE VINI BRESCIANI Provincia di Brescia The Ente Vini Bresciani groups together and coordinates some Consortiums that protect the Denomination of Origin wines in the province of Brescia: BOTTICINO CAPRIANO DEL COLLE CELLATICA GARDA CLASSICO SAN MARTINO DELLA BATTAGLIA CONSORZIO VINI VALCAMONICA Ente Vini Bresciani was founded in 1993 with the purpose of transforming the Consorzio Tutela Vini Bresciani, founded in 1962, into a DOC Consortium. The Ente is involved in the technical and legislative aspects of the wine-growing and oenological sector as well as in the promotion of wines produced in the province of Brescia. It also coordinates the participation of the different wineries at the various national and international fairs and cooperates with local authorities in all the initiatives in the wine sector. The Ente Vini Bresciani represents and runs the general interests of the Botticino, Capriano del Colle, Cellatica, Garda Classico, S. Martino della Battaglia and Valcamonica DOC Consortia. Each Consortium of wine producers that is associated with the Ente Vini Bresciani preserves and enhances both the DOC (Denomination of Controlled Origin) and the IGT (Indicazione Geografica Tipica - Typical Geographical Indication) wines from the area it belongs to by preserving their quality in different ways - such as making sure that the rules dictated by the specifications of production are respected and that technical assistance to the associated wineries is provided. The Ente Vini Bresciani is also commissioned by the associated Consorzi di Tutela to manage the activities provided by the ministerial decree of March 29, 2007 and the managerial decree of July 13, 2007 regarding the inspection plans. The activities carried out by the Consorzio di Tutela are complex and are related to specific inspection functions commissioned by the local governments. Altogether, the different wines produced in the area of Brescia come from a total of 4,500 hectares of DOC vineyard, located on lands that are suitable for wine-growing and produce about 35,000 tons of grapes and 250,000 hectolitres of wine. These amounts are low because the areas available are reduced in size and because the wine production is limited for the purpose of obtaining a certain quality in the final product. In the world market of wine - which has become so aggressive and 'full of' foreign producers from countries where rules are often aleatory thus making production unfairly advantaged and competitive - there can be no alternative to quality, tradition and safeguarding of wine-growing while respecting the environment and the landscape. Each Consortium which is a member of the Ente Vini Bresciani maintains its own autonomy and identity so as to also enhance the typical characteristics of the wines produced in the different areas. 20

21 CONSORZIO BOTTICINO DOC Provincia di Brescia NUMBER OF ASSOCIATED WINERIES: 18 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 48 HECTARES A very small DOC area near Brescia, famous all over the world for its marble, which was used in the construction of the White House in Washington and the Altare della Patria in Rome. Here the vineyards, clinging to the sunny slopes of the pre-alps, resist heroically against urban expansion, safeguarding not only the environment but also the invaluable heritage of tradition and culture associated with wine. The warm climate and favourable exposure of the lands provide an ideal environment for the production of red wines of considerable structure, suitable for medium ageing and for consumption with rich, savoury foods like game and roast meats. BOTTICINO DOC AND BOTTICINO DOC RISERVA Botticino DOC is obtained from a careful mixture of Barbera (min. 30%), a vine renowned worldwide for its structure and appropriateness for ageing, Marzemino (min. 20%), a local variety that contributes significantly to the colour, to the characteristic perfume and to the structure, Sangiovese (min. 10%), the most widely used vine in Italy which gives elegance of aroma and pleasing smoothness to the taste, and a small percentage of Schiava Gentile (min. 10%) to add a touch of freshness. The best batches of Botticino may acquire the denomination of Riserva if aged, even in wooden casks, for at least two years. The colour is bright ruby red with garnet hues. The perfume is distinctly vinous, delicate, full and rounded. It 21

22 increases in quality with careful ageing. To the taste this wine is suitably tannic, full and warm. The minimum total alcohol content is 12 per cent. Botticino DOC is served at room temperature and goes well with elaborate dishes based on even heavily garnished meat, from pork to game. A wine to be consumed throughout the meal, particularly suitable for roasts, game and typical Brescian cured meats. For savoury snacks it can be enjoyed with flakes of strong-tasting seasoned cheeses. Botticino DOC Riserva is the wine produced with grapes chosen from the oldest vines and having the best exposure. A rich, structured wine that has been subjected to at least two years of ageing and that lends itself to being consumed in the medium to long term. Served at room temperature, it goes well with spit-cooked meat, dishes of rich meat and strong cheeses. Botticino DOC Barbera (min. 30%), Marzemino (min. 20%), Sangiovese (min. 10%) Schiava gentile (min. 10%) Bright ruby red with garnet hues, intense perfume, dry to the taste and with excellent structure C years Main courses of meat, cured meats, seasoned cheeses Botticino DOC Riserva Barbera (min. 30%), Marzemino (min. 20%), Sangiovese (min. 10%) Schiava gentile (min. 10%) Bright ruby red in colour with garnet hues, intense perfume, full flavour, rounded, dry and with excellent structure 20 C 2-6 years Main dishes of rich garnished meat, game, roasts, Brescian spitcooked meat, seasoned cheeses.

23 CONSORZIO CAPRIANO DEL COLLE DOC Provincia di Brescia NUMBER OF ASSOCIATED WINERIES: 24 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 110 HECTARES South of the city of Brescia, in the territory of the Communes of Capriano del Colle and Poncarale, in the middle of the Po Valley is a plateau formed of clayey calcareous terrain: the Monte Netto. Thanks to the characteristics of its soil and the excellent exposure, highly agreeable wines da tutto pasto are produced. 23 CAPRIANO DEL COLLE DOC BIANCO (O TREBBIANO) Capriano del Colle DOC Bianco (or Trebbiano) is obtained from the same Trebbiano of high oenological quality, selected and cultivated also in Lugana (min. 85%), which contributes significantly to the delicate floral perfume, and to the dry, pungent, structured flavour, making it suitable for starters and dishes of fish and white meat. In its sparkling version (Frizzante) the Bianco di Capriano is a fresh and agreeable wine. For this wine, therefore, Trebbiano di Soave (Lugana) and/or Trebbiano toscano is used. The colour is a straw yellow, with greenish hues. To the smell it has a hint of delicate and agreeable floral scents. It is dry in the mouth and has a distinctive structure. The minimum total alcohol content is 11 per cent. Perfect for accompanying starters, dishes of fish, frogs and snails. It also lends itself to consumption with the traditional casonsei. The sparkling wine is made from the same grapes indicated for Capriano del Colle DOC Bianco. For its production grapes are selected that have been ripened to perfection to give fresh, agreeable wines, ideal for drinking when young. The colour is straw yellow, with greenish

24 hues. The perfume is delicate and very pleasing. To the palate it is harmonious and fresh. The minimum total alcohol content is 11 per cent. This is a wine for aperitifs, though also an excellent support for starters, fish courses and other light dishes. Capriano del Colle DOC Bianco (o Trebbiano) Trebbiano di Soave (Lugana) and/or Trebbiano toscano Straw yellow with greenish hues, delicate perfume, in the mouth dry, fresh and harmonious 14 C Young From aperitifs to fish, a pleasing wine to be consumed during light meals Capriano del Colle DOC Frizzante Trebbiano di Soave (Lugana) and/or Trebbiano toscano Straw yellow, delicate perfume, dry, fresh, harmonious 10 C taste it is dry, full and smooth. The minimum total alcohol content is 12 per cent. Capriano del Colle DOC Riserva is the great pride of wine production in this area and is made with the same grapes recommended for Capriano del Colle DOC Rosso, from the best selections of red grapes, made into wine and subsequently aged in oak casks for at least two years. It is a full, rounded, suitably tannic wine of an excellent and elegant structure. The minimum total alcohol content is 12 per cent. It is suitable for being served with elaborately prepared main courses of meat, like roasts, garnished red meats and typical Brescian spitroasted meat. Capriano del Colle DOC Rosso Sangiovese (min. 40%), Marzemino (min. 35%), Barbera (min. 3%), Merlot and/or Incrocio Terzi (max. 15%) Grapes of Marzemino. Young From aperitifs to fish, a pleasing wine to be consumed during light meals CAPRIANO DEL COLLE DOC ROSSO AND ROSSO RISERVA Capriano del Colle DOC Rosso is made from the grapes of Sangiovese (min. 40%), Marzemino (min. 35%), and Barbera (min. 3%), with possible additions of Merlot and/or Incrocio Terzi (max. 15%), from which a delicate, smooth, full-bodied wine is made, suitable for red meats, Brescian main courses, local cheeses and cured meats. The peculiar characteristic of these grapes is that of being grown and ripened from plants cultivated on clayey soils in vineyards which enjoy a particularly favourable exposure. The colour is bright red. The perfume is delicate, slightly vinous and characteristic. To the 24

25 Bright ruby red, full perfume, fresh, balanced flavour, smooth and of medium structure C 1-3 years Garnished first courses, spicey white meats and red meats Capriano del Colle DOC Riserva Sangiovese (min. 40%), Marzemino (min. 35%), Barbera (min. 3%), Merlot and/or Incrocio Terzi (max. 15%) Intense ruby red with possible garnet hues, complex perfume, on the palate smooth, elegant and well structured 20 C 2-5 years Red meats, spicey dishes, roasts CAPRIANO DEL COLLE DOC NOVELLO Capriano del Colle DOC Novello is produced with the carbonic maceration of grapes of Sangiovese (min. 40%), Marzemino (min. 35%), Barbera (min. 3%), Merlot and/or Incrocio Terzi (max. 15%). The process of carbonic maceration consists of closing in casks the grapes that are picked by hand and carried in small boxes. The carbon dioxide released at the beginning of the fermentation process causes the maceration of the skins and favours the liberation of very delicate perfumes. It is a young fruity wine, which lets off a delicate fragrance of wild berries. The colour is bright red, enriched with purplish hues, fresh on the palate, rounded and balanced. The minimum total alcohol content is 11 per cent. Capriano del Colle DOC Novello accompanies typical dishes of the autumn period and is particularly recommended with roast chestnuts. Pleasant when consumed on its own, it also goes well with tasty first courses, meat dishes and cheeses of medium seasoning. Capriano del Colle DOC Novello Sangiovese (min. 40%), Marzemino (min. 35%), Barbera (min. 3%), Merlot and/or Incrocio Terzi (max. 15%) Bright red with purplish hues, fresh floral perfume, smooth and pleasant on the palate C Young Chestnuts, first courses with tomato, main courses of white meat, cheeses of medium seasoning. 25

26 CONSORZIO CELLATICA DOC Provincia di Brescia NUMBER OF ASSOCIATED WINERIES: 8 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 45 HECTARES This area lies on the rocky calcareous-clayey hills immediately to the west of Brescia and partially overlaps with Franciacorta. Within the territories of the Communes of Cellatica, Collebeato, Gussago and Rodengo Saiano vine-growing is problematic due to the steep, impervious terrain of the cultivated slopes, which at the same time is decisive for the protection of the territory and for the harmony of the landscape, to the extent that it is rightly considered to be an unrenounceable factor for the very survival of this splendid area. CELLATICA DOC AND CELLATICA DOC SUPERIORE Marzemino (min. 30%) and Barbera (min. 30%), together with small percentages of Incrocio Terzi, a vine originating from the cross between Barbera and Cabernet franc (min. 10%), and Schiava gentile (min. 10%), are varieties with diverse oenological vocation, which when skilfully combined according to tradition go to produce Cellatica DOC, each contributing with its own particular properties to the final characteristics of the product: a very pleasing wine da tutto pasto, rich and well structured though not heavy, on the contrary elegant and balanced. The colour is ruby red, The Barbera Vineyard. with an intense, elegant perfume, of medium structure. The most important, complex and structured selections are aged at least one year and destined for the Superiore version of the wine, a wine aged by law for at least one year, suitable for medium ageing, to be consumed together with substantial dishes of garnished meat, game and Brescian spit-roasted meats. Cellatica DOC Marzemino (min. 30%), Barbera (min. 30%), Schiava gentile (min. 10%), Incrocio Terzi (min. 10%) Ruby red, intense, elegant perfume, of medium structure C 1-3 years To be consumed with even elaborately prepared and garnished main courses of meat Cellatica DOC Superiore Marzemino (min. 30%), Barbera (min. 30%), Schiava gentile (min. 10%), Incrocio Terzi (min. 10%) Bright ruby red, with possible garnet hues, full rounded aroma, dry and full to the taste, of good structure 20 C 1-5 years Main courses of red meats, roasts, Brescian spit-roasted meats, game 26

27 CONSORZIO GARDA CLASSICO DOC Provincia di Brescia PROTECTED DENOMINAZIONS OF ORIGIN: 1) GARDA CLASSICO DOC: BIANCO, CHIARETTO, ROSSO, ROSSO SUPERIORE, GROPPELLO, GROPPELLO RISERVA. ALSO PROTECTS DOC GARDA BRESCIA- NO, WITH THE SAME TYPES, AND THE NOVELLO. NUMBER OF ASSOCIATED WINERIES: 85 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 700 HECTARES 2) SAN MARTINO DELLA BATTAGLIA DOC: BIANCO AND LIQUOROSO NUMBER OF ASSOCIATED WINERIES: 10 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 25 HECTARES In this area bordering the largest lake in Italy, of which the splendid hills of the Valtenesi represent the productive fulcrum, the quality of the wines produced as DOC until 1967 increased until earning, in 1996, the coveted recognition represented by the word Classico next to the name Garda. This word expresses concepts which in the wine world have great value: tradition, since the Classico qualification is awarded only to the areas of oldest cultivation of vines; quality, since the importance of the attribution to a wine of the term Classico implies that all Producers are aware that from their lands and their cellars must come wines of high quality; passion for the land, the environment and hard country work, given that only from vineyards respected and tended with every care can the prized grapes be grown to produce these superb wines. In the Garda area the vineyards are an integral and essential part of the landscape and of the environment of one of the areas in Italy most heavily visited by tourists. The agricultural environment lives its own delicate, respectful and particular equilibrium with the rest of nature to the point that it transforms itself into a tourist environment, ready to welcome at any moment those who wander into the countryside or into the hills in search of unexpected and pleasant surprises, far from the hubbub of mainstream tourism yet near to the natural wonders of the largest lake in Italy and its hinterland. 27

28 The production Regulations (the norms to be respected in order to produce a Denomination of Origin wine) fully promotes local traditions, proposing various types of wine that maintain high standards of quality and reflect the variegated world of this vine-growing and wine-producing area. SAN MARTINO DELLA BATTAGLIA NUMBER OF ASSOCIATED WINERIES: 10 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 25 HECTARES San Martino della Battaglia is an area of great interest for the famous historic events that have taken place here, a small geo-pedological and climatic niche, on the border between the morainic hills and the hinterland south of Lake GardA, partly overlapping with Lugana and Garda Classico, where Friulian Tocai has found its ideal environment, to the extent that over time it has survived all outside influences which have caused the spread of other white and red varieties in the area. The reason local grape-growers have preserved Tocai can be traced to the quality of this vine and certainly not its quantity which is always fairly limited. Friulian Tocai has adapted perfectly to these particularly stony hills and now demonstrates its full potential; thanks to the low production and to the refined winemaking techniques, wines with highly agreeable aromatic characteristics are obtained. GARDA DOC Numerous specifications of Garda DOC are possible due to the possibility of making wines from single grape varieties (Garda Marzemino, Barbera, Chardonnay, Pinot bianco and Pinot grigio, Sauvignon, Cabernet, Merlot, Spumante, Frizzante and others). GARDA CLASSICO DOC BIANCO Composed of Rhenish and Italic Riesling (min. 70%). It is a dry wine, with a vigorous and noble character which takes on subtle perfumes that vary in intensity according to the proportions of the two grape varieties. The colour is a vivid, straw-yellow with slightly greenish hues. It has a fresh, delicate and refined perfume. To the palate it is harmonious, velvety smooth, with a slightly saline quality and possibly an almondy aftertaste. The minimum total alcohol content is 11 per cent. It goes well with refined foods like lake and sea fish, shellfish, vegetable pies and rice dishes. It is suitable, in general, for a cuisine of delicate, subtle tastes. 28

29 when aged. Pungent and subtle in taste, with characteristic salinity. The minimum total alcohol content is 11 per cent. When it goes above 12 per cent and has been aged at least a year it assumes the denomination of Superiore and can tolerate an ageing period of several years. If young, it can be a rich complement to not excessively heavy lunches, while the Superiore is an ideal accompaniment for dishes of red meat or game, Brescian spit-roasted meat, and the more elaborate dishes of great national and international cuisine. The vineyard Groppello Gentile. Garda Classico DOC Bianco Rhenish and/or Italic Riesling Straw yellow colour with possible greenish hues; fresh and delicately aromatic perfume, subtle with floral overtones. Harmonious, velvety smooth to the palate, almondy aftertaste C 1-2 years Light starters, fish dishes, vegetable pies, mild cheeses GARDA CLASSICO DOC ROSSO AND ROSSO SUPERIORE Obtained from combined vinification of Groppello (min. 30%), Marzemino (min. 5%), Barbera (min. 5%) and Sangiovese (min. 5%), it marries local varieties (Groppello and Marzemino) and varieties widespread at an international level (Barbera and Sangiovese) to achieve in a synthesis of particular typicalness the best of the area s vine and oenological potential. Garda Classico DOC Rosso is a wine of fine structure, with a bright, full ruby red colour. The perfume is vinous and characteristic. It can be fruity when young and pungent Garda Classico DOC Rosso Groppello (min. 30%), Marzemino (min. 5%), Barbera (min. 5%), Sangiovese (min. 5%) Bright ruby red, vinous perfume, fruity when young, it assumes greater pungency when aged, of medium structure, slightly almondy C 1-3 years Savoury first courses, tasty dishes of meat of medium consistency, cheeses of medium seasoning Garda Classico DOC Rosso Superiore Groppello (min. 30%), Marzemino (min. 5%), Barbera (min. 5%), Sangiovese (min. 5%) Intense ruby red, full perfume, pungent, fruity, full tasting, rounded, structured 20 C 1-5 years For rich, savoury dishes, elaborately prepared meats, game, Brescian spit-roasted meats GARDA CLASSICO DOC CHIARETTO Comes from the same red grapes as Garda Classico DOC Rosso, but is subjected to a particular procedure consisting of keeping the skins in contact with the fermenting must for only a short time, so as not to overload 29

30 excessively the degree of colour and so obtain a wine with a rosepetal pink colour with ruby-red hues. Chiaretto is distinguished from other rosé wines by its surprising floral and wild fruit harmoniousness, accompanied by a slight tartness that makes it extremely fresh to the taste, and by an exceptional structure. Its particular characteristics also make it suitable as an aperitif and for drinking on its own. A wine that should be drunk young in order to appreciate fully its highly particular character, it goes perfectly well with light, summery dishes, with tasty fish, with white meats even when garnished, with starters, cooked vegetables and mild cured meats. Garda Classico DOC Chiaretto Groppello (min. 30%), Marzemino (min. 5%), Barbera (min. 5%), Sangiovese (min. 5%) From rose-petal pink to dull cherry red, intense perfume reminiscent of flowers and wild fruit, fresh, distinctly pungent and alluring 14 C Young Vast choice of dishes it goes well with, from starters and cooked vegetables to light summery dishes based on fish or white meat GARDA CLASSICO DOC GROPPELLO AND GROPPELLO RISERVA Groppello is made from the grape of the same name, considered an oenological rarity in that it is grown only in the Valtenesi, on the slopes of the splendid hills of Lake Garda; three prized biotypes can be identified: Gentile, Mocasina and Santo Stefano. It is the most typical wine of the area, a delicate and easy-to-drink red, pungent with a fruity suggestion, velvety and pleasant, which goes well with savoury first courses, with meat dishes of all types and with cheeses of medium seasoning. Choosing the best vineyards and following a careful selection of the grapes, after an ageing of at least two years one obtains the Riserva, a richer product, strongly pungent, fullbodied, of excellent structure, again very warm but with a mild tannicity, suitable for medium ageing, to combine with dishes of tasty red meat, typical Brescian spit-roasted meat, and many second courses of the Lombard regional cuisine. The minimum total alcohol content is 11 per cent, becoming 12 for the Riserva. Garda Classico DOC Groppello Groppello Gentile and/or Mocasina and/or Santo Stefano Ruby red of medium intensity, delicately pungent perfume with a hint of fruitiness, velvety-smooth consistency, of medium structure C 1-2 years Substantial first courses, tripe, white and red meats Garda Classico DOC Groppello Riserva Groppello Gentile and/or Mocasina and/or Santo Stefano Intense ruby red with garnet hues, intense pungent perfume, rich, smooth and rounded, of good consistency, suitably tannic with a slightly almondy background 20 C 2-5 years Dishes of garnished and elaborately prepared meat, Brescian spit-roasted meat and game GARDA BRESCIANO DOC NOVELLO The elaborate and highly particular process necessary for producing this wine, known as carbonic maceration, which is used on the local red grapes, produces a wonderful perfume of wild fruits, a fresh, delicate taste for a red wine that goes marvellously well with 30

31 first courses, even tomato-based, dishes of garnished meat, cheeses like Provolone and roast chestnuts during the autumn period. The colour is an intense red, with purplish hues. The minimum total alcohol content is 11 per cent. Garda Bresciano DOC Novello Groppello (min. 30%), Marzemino (min. 5%), Barbera (min. 5%), Sangiovese (min. 5%) Ruby red with purplish hues, intense perfume of red fruits and flowers, fresh and pungent, delicately tannic C Young Chestnuts, tomato-based dishes, light or mildly garnished meat dishes, mild cheeses SAN MARTINO DELLA BATTAGLIA DOC A dry white wine made from Tocai grapes. It has a citrine yellow colour with warm, golden hues and light pale green reflections. The perfume is inviting, intense and characteristic, with an unmistakable freshness and a pleasantly bitter base. The minimum total alcohol content is 11.5 per cent. A slight tartness makes this wine suitable for aperitifs, starters, cured hams, risottos, light dishes which set off admirably the refined and harmonious aromaticity of the Tocai grapes. San Martino della Battaglia DOC Tocai Friulano (min. 80%) Light citrine yellow tending to gold with ageing, elegant, delicately floral perfume, delicate flavour, slight tartness C 1-2 years Aperitifs, starters, fish and dishes with delicate flavours SAN MARTINO DELLA BATTAGLIA DOC LIQUOROSO This wine, like San Martino della Battaglia DOC, is made from Tocai grapes. It is obtained by adding alcohol to the natural wine must, coming from grapes with a minimum alcohol content of 12 per cent and ageing it for at least six months. The result is a liqueur-like wine of exceptional prestige, with a warm, golden colour, whose perfume is ample, smooth and full-bodied. Floral tones are dominant together with a suggestion of honey, dried and candied fruit. It has unexpected contrasts that balance each other. The minimum total alcohol content is 15 per cent. This wine is a perfect complement to dry desserts and piquant cheeses, like gorgonzola and others streaked with mould. Marvellous also on its own as a wine for contemplation. San Martino della Battaglia DOC Liquoroso Tocai Friulano (min. 80%) Golden yellow, intense, ample perfume with a hint of honey and dried fruit, elegant and rounded in taste, persistent C 1-15 years Wine for contemplation, it can also be consumed with cheeses streaked with mould and dry pastries. 31

32 CONSORZIO PROVINCIALE TUTELA VINI MANTOVANI The Consortium joins the two wine-making traditions of the Province which are grouped into the respective Consortiums: Consorzio Vini Colli Mantovani DOC and Consorzio Volontario Lambrusco Mantovano DOC. CONSORZIO VINI COLLI MANTOVANI DOC Provincia di Mantova NUMBER OF ASSOCIATED WINERIES: 12+1 SOCIAL CELLAR PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 510 HECTARES FOR DOC, 310 FOR IGT ALTO MINCIO The area known as Colli Morenici Mantovani is situated in the foothill belt bordering the provinces of Brescia and Verona, is traversed by the Mincio and extends south of Lake Garda. The long-standing oenological tradition of the area is enriched by the proximity of other prestigious wine-producing activities, those of Brescia and Verona. A mutual exchange of knowledge, techniques and vines themselves which have refined the quality of the wines, particularly following the work of renewal after the phylloxera epidemic of the last century. Today more than a thousand hectares of specialized vineyards cover the hill areas in the territories of the Communes of Ponti sul Mincio, Monzambano, Volta Mantovana, Cavriana, Solferino and Castiglione delle Stiviere. The wine Garda Colli Mantovani obtained the qualification of DOC in 1976 and the wine Garda obtained the DOC qualification in The IGT wine, Alto Mincio, is also present in the area. GARDA COLLI MANTOVANI DOC RUBINO Garda Colli Mantovani DOC Rubino is made from the grapes of Rondinella (40%), Merlot (45%) and Cabernet (maximum 40%). Its characteristics make it a wine that should be consumed when young. The grapes that are used to make this wine come from vines cultivated on morainic soil covered with superficial clayey strata. The colour, as the name suggests, is light ruby red, which after ageing becomes a dull cherry red. One is struck immediately by the pleasant, vinous, delicate perfume. In the mouth it is very slightly and agreeably bitter, dry and harmonious. The minimum total alcohol content is 12 per cent. 32

33 Garda Colli Mantovani DOC Rubino is a perfect complement to typical dishes of Mantuan cuisine, like pumpkin tortelli or oven-roast meats. Garda Colli Mantovani DOC Rubino Rondinella (40%), Merlot (45%) and Cabernet (max. 40%) Ruby red tending to dull cherry red, delicate vinous perfume; in the mouth dry, harmonious and slightly bitter C 1-2 years Red meats, braised meats and game GARDA COLLI MANTOVANI DOC CHIARETTO Garda Colli Mantovani DOC Chiaretto is produced with the same grapes used to make Garda Colli Mantovani DOC Rubino and owes its particular pinkish colour to a special wine-making process, with the partial maceration of the pomace. The grapeskins are kept in the must until the desired intensity of colour is reached. To the smell this wine is delicate and agreeable. The flavour is very slightly and pleasantly bitter, harmonious and dry. The minimum total alcohol content is 11.5 per cent. Owing to its characteristics, Garda Colli Mantovani DOC Chiaretto goes well with starters, risottos, lake fish dishes and white meat. Garda Colli Mantovani DOC Chiaretto Rondinella (40%), Merlot (45%) and Cabernet (max. 40%) Bright pink with a delicate perfume, fruity and reminiscent of citrous fruit (citron); smooth tasting with a hint of almond 13 C Within a year White meat and fish GARDA COLLI MANTOVANI DOC BIANCO Garda Colli Mantovani DOC Bianco is produced with the grapes of Trebbiano giallo, Trebbiano toscano (35%), Garganega (35%) and Chardonnay (35%). The grapes used in the production of this wine come from vines cultivated on soils with a stony consistency. Garda Colli Mantovani DOC Bianco should be drunk when young in order to fully appreciate its characteristics. The result is a wine of strawyellow colour whose perfume is pungent, dry and harmonious. In the mouth it has an agreeable hint of bitterness and is harmonious and dry. The minimum total alcohol content is 11.5 per cent. This wine goes particularly well with starters, light meals, fishbased and frog-based dishes. Garda Colli Mantovani DOC Bianco Trebbiano giallo, Trebbiano toscano (35%), Garganega (35%), Chardonnay (35%) Straw-yellow colour, with a characteristic, delicate perfume; in the mouth dry, pungent and harmonious C 1 year Starters, light meals and fishbased dishes GARDA COLLI MANTOVANI DOC MERLOT Garda Colli Mantovani DOC Merlot is produced exclusively with the 33

34 grapes of Merlot. The colour is ruby red, though with ageing it tends towards garnet. The aroma is characteristic and intense, vinous and delicate. It becomes more refined with ageing. It is a full-bodied wine, which in the mouth is pungent, suitably tannic, dry and harmonious. The minimum total alcohol content is 11.5 per cent. This wine should be served at room temperature (which in any case should be between 16 and 18 C) and goes particularly well with dishes of red meat or game and roasts of various kind. Garda Colli Mantovani DOC Merlot Merlot (100%) The colour is ruby red, though with ageing tends towards garnet C 1-3 years Red meats, game, roasts GARDA COLLI MANTOVANI DOC CABERNET Garda Colli Mantovani DOC Cabernet is made from the grapes of Cabernet sauvignon (86%) and Cabernet franc (15%). The wine-making process involves a long maceration and ageing in wooden casks. The colour is ruby red, with garnet hues that develop with ageing. To the smell it is vinous, intense, with an agreeable and characteristic perfume. The flavour is very slightly grassy, characteristic and harmonious, revealing a wine with body and suitably tannic. The minimum total alcohol content is 11.5 per cent. This wine goes particularly well with dishes based on red meat, braised or roasted, and dishes prepared with game. Garda Colli Mantovani DOC Cabernet Cabernet sauvignon (86%), Cabernet franc (15%) Ruby red with garnet hues that develop with ageing. To the smell it is vinous, intense, with an agreeable and characteristic perfume. The flavour is slightly grassy, characteristic and harmonious, revealing a wine of good structure, suitably tannic 18 C 1-4 years Dishes based on red meat, braised or roasted, and dishes prepared with game GARDA COLLI MANTOVANI DOC CHARDONNAY Garda Colli Mantovani DOC Chardonnay is made from the grapes of Chardonnay cultivated on stony soils. The colour is strawyellow and the perfume delicate, slightly fruity and characteristic. To the taste it is dry and sometimes smooth. The minimum total alcohol content is 11 per cent. This wine goes particularly well with starters, light meals and dishes prepared with lake fish and frogs. 34

35 Garda Colli Mantovani DOC Chardonnay Chardonnay (100%) The colour is straw-yellow and the perfume subtle, slightly fruity and characteristic. To the taste it is dry and sometimes smooth 12 C 1-2 years Starters, light meals, lake fish, frogs cent. This wine will accompany substantial starters, hearty first courses and fish dishes. Garda Colli Mantovani DOC Sauvignon Sauvignon (100%) Light golden yellow, delicate, harmonious perfume. Full-bodied, dry and velvety smooth 12 C 1-2 years GARDA COLLI MANTOVANI DOC SAUVIGNON Garda Colli Mantovani DOC Sauvignon is made only from the grapes of Sauvignon. The colour is a light golden yellow, the perfume is delicate and harmonious. In the mouth it is full-bodied, dry and velvety smooth. The minimum total alcohol content is 11 per Provincia di Mantova NUMBER OF ASSOCIATED WINERIES: 11+5 COOPERATIVE WINE-GROWERS ASSOCIATION PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 319 HECTARES PROVINCIA DI MANTOVA AREA, 375 IGT QUISTELLO AREA, 940 IGT SABBIONETA AREA, 11 IGT The centuries-long wine-producing experience and tradition in the area of Lambrusco Mantovano DOC dates back to the time of the Benedictines. Suffice it to say that in their landholdings of San Benedetto Po and Oltrepò the monks of Polirone imposed a wine duty on their tenants and even in the Renaissance Mantuan wine casks travelled on the strada d Alemagna. The plain to the right of the Po has always been the domain of Lambrusco Mantovano, which can be 35 Starters, first courses, fish GARDA DOC Garda DOC made from monovitigni (single vine varieties) is present in the following versions: Pinot bianco and Pinot grigio, Chardonnay, Cabernet, Cabernet sauvignon and Merlot. CONSORZIO VOLONTARIO LAMBRUSCO MANTOVANO DOC

36 considered the oenological banner of the eastern Bassa Padana. From 1987 it has had DOC recognition and in this last decade has obtained the highest acknowledgements attributed to Lambrusco wines. It is produced in two distinct areas separated by the Po river: Viadanese- Sabbionetano and Oltrepò Mantovano. Three types of IGT wine are present in the area: Sabbioneta, Quistello and Provincia di Mantova. LAMBRUSCO MANTOVANO DOC Lambrusco Mantovano is a wine of long-standing tradition and consolidated reputation, even though it is the most recent acquisition among the DOC wines of Lombardy. It is a wine that can be more or less sparkling, subjected to the process of natural refermentation, responsible for the evanescent foam that is one of its main characteristics. It is obtained by using at least 85% Lambrusco viadanese, Groppello Ruberti, Lambrusco Maestri, Lambrusco Marani and Lambrusco salamino, and, for the remaining part, with Uva d Oro (or Fortana). The colour may be, with varying intensity, pinkish, ruby red or garnet. The perfume is fruity and vinous, with a characteristic hint of violets. The grapes of Lambrusco Marani. 36 In the mouth it is sparkling and harmonious, pungent, dry and sweet. The minimum total alcohol content is 10.5 per cent. Due to its characteristics it may be considered a wine to be consumed throughout the meal and one of the few red wines that can be served chilled, even when consumed with tasty dishes. It goes particularly well with starters, substantial or traditional first courses (it is recommended for thinning the broth of tagliatelle or agnolotti), and even elaborately prepared meat main courses. Lambrusco Mantovano DOC Lambrusco viadanese, Groppello Ruberti, Lambrusco Maestri, Lambrusco Marani, Lambrusco salamino, either on their own or together (min. 85%). Lambrusco Grasparossa, Ancellotta and Fortana, up to a maximum of 15%, can also be used in the making of this wine Variably intense ruby red or garnet; evanescent sparkling foam; vinous, fruity perfume, sometimes with a hint of violets or blackcurrant; slightly sour taste, dry or sweet C 1-3 years Can be consumed throughout the meal. Excellent with pork, tasty and substantial dishes (recommended in the broth of tagliatelle and agnolotti).

37 CONSORZIO VOLONTARIO VINO DOC SAN COLOMBANO Provincia di Milano NUMBER OF ASSOCIATED WINERIES: 18 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 110 HECTARES The Consorzio Volontario Vini DOC San Colombano, which groups together the producers owning the most important wineries of the hill towns, was founded in It carries out activities of promotion, technical consultancy and control over the wines of the associated producers. The best wines, after passing the exam of organoleptic quality, are labelled with the mark representing Saint Colombano. San Colombano is the only DOC wine in the Province of Milan and Lodi, the pride of the lombard metropolis, which can thus boast the presence of a highquality product, symbolizing tradition, history and nature. In fact, at San Colombano these characteristics are found respectively in a wine of class and long-standing tradition, in a town with a long and glorious history the presence of the majestic medieval castle of Belgioioso, built by Barbarossa, is its most fascinating emblem and in the splendid, unspoilt Collina viticola, recently recognized as a Hill s Park, a DOC area cloaked in vineyards, with a scenic road that is perfect for running and cycling and with the springs of the Terme di Miradolo. SAN COLOMBANO DOC ROSSO AND ROSSO RISERVA San Colombano DOC Rosso is produced with Croatina grapes (30-50%) which confer an intense colour, pungency and structure, Barbera (25-50%), which contributes to the vividness of the colour, the freshness and longevity, and Uva Rara (max. 15%), which gives the wine a delicately floral quality. It may be produced in one of three versions: Tranquillo, Vivace or Frizzante. It can bear on the label the mention of the vine of the origin and the word Riserva. After ageing for a period varying from a few months 37

38 (for the Rosso) to over two years (for the Riserva), the wine is bottled and sold. San Colombano DOC Vivace or Frizzante is a wine with a superbly intense colour and a vivaciously coloured foam, more or less abundant and bubbly, sometimes persistent. Its perfume is well pronounced, vinous and distinct, with a hint of wild fruits, marasca and sweet spices. Dry, though not excessively, with tonic flavour, with an agreeable base of almond and marasca cherry. The persistency and pungency are medium and the aromatic sensation in the mouth clean and enduring. It is served in a goblet glass at a temperature of C. This type of wine goes well with starters of salami, various kinds of omelette, fried vegetables, risottos, stewed eel, carp, tripe and Lodi parmesan cheese. The batches of grapes coming from the best vineyards and with the smallest yields may be selected and the vineyard of origin may be mentioned on the label, provided that the name appears in the land register. In this case would be obtained the San Colombano Rosso Vigna which can be sold 12 months after the grapes have been harvested. The colour is rich, with purplish hues if very young, deep red or ruby red with medium ageing. Its perfume is intense and composite, with a distinct hint of blackberry, marasca cherry and almonds. In the mouth it is dry and very pungent, full and vigorous, with an agreeably almondy base. It is a wine of fine structure, vinous, harmonious, warm and fragrant. It may be consumed when young, or, if full-bodied and alcoholic, can be aged for some years, becoming aristocratic and austere. It should be served in a goblet at a temperature of C. The characteristics of elegance and fullbodiedness have earned San Colombano Rosso the right to be produced as Riserva, for which a minimum ageing period of 24 months is necessary, of which at least 12 in wooden containers. San Colombano Riserva must carry on the label the Vigna of origin. It has an intense ruby red colour, garnet hues, a full and pungent perfume of ripe red fruits, jam, vanilla, a rich flavour, considerable structure, pleasant astringency typical of very ripe grapes. An ample and balanced finale. Wine suitable for medium to long ageing. If well preserved, it will be excellent for more than 10 years. It is served in ballon a calice at a temperature of C. This wine goes well with game, braised and well-seasoned white and red meats, highly structured dishes, seasoned cheeses. San Colombano DOC Rosso Croatina (min %), Barbera (min %), Uva Rara (max. 15%) The colour is rich, with purplish hues if young, deep red or ruby red if of medium ageing. Its perfume is intense and composite, with a distinct hint of blackberry, marasca cherry, almonds and sometimes sweet spices. In the mouth it is dry and very pungent, full and vigorous, with a pleasantly almondy base. It is a wine of fine structure, vinous, harmonious, warm and fragrant 38

39 17-20 C 1-3 years First courses garnished with meat sauces as well as with game, seasoned meats, braised and roasted white and red meat, highly structured dishes, gorgonzola San Colombano DOC Rosso Riserva Croatina (min %), Barbera (min %), Uva Rara (max. 15%) Intense ruby red, garnet hues, ample and pungent perfume of ripe red fruit, jam, vanilla, sweet spices, rich flavour, considerable structure, pleasant and long persistency C 2-8 years Game, braised, roasted and seasoned white and red meats, highly structured dishes, seasoned cheeses San Colombano DOC Vivace or Frizzante Croatina (min %), Barbera (min %), Uva Rara (max. 15%) Limpid with intensely coloured foam, variably abundant, sometimes long persistency. Its perfume is well pronounced, vinous and distinct, with a hint of wild fruits and marasca cherry. It is dry without being excessive, smooth yet lively, with a pleasant base of almonds and marasca cherry. The persistency and pungency are medium and the aromatic sensation in the mouth clean and suitably enduring C 1-2 years Starters of salami and ham, various kinds of omelette, fried vegetables, risottos, stewed eels, carp, tripe, Lodi parmesan cheese SAN COLOMBANO DOC BIANCO This wine is produced with the grapes of Chardonnay (min. 50%) and Pinot nero (min. 10%). A Frizzante is also produced. The colour is a slightly faded straw-yellow, with greenish hues, bright and tending to crystalline. The perfume is fairly intense and persistent, floral on a fragrant base. In the mouth it is pleasantly dry, with fresh acidity, not too smooth but overall of balanced structure. The final aromatic persistency is medium, leaving the mouth clean. It is served in goblets at a temperature of 8-10 C. This wine is usually consumed when young and fresh and goes well with starters, freshwater fish and white meat. The version with the mention Vigna, with more intense characteristics, proposes a wine suitable for medium ageing, full, smooth, structured and elegant. San Colombano DOC Bianco Chardonnay (min. 50%), Pinot nero (min. 10%) Slightly faded straw yellow, with greenish hues, bright and tending to crystalline. The perfume is fairly intense and persistent, floral on a fragrant base. In the mouth it is pleasantly dry, with fresh acidity, not too smooth but overall of balanced structure. The final aromatic persistency is medium, leaving the mouth clean 8-10 C 1-3 years Aperitifs, starters, freshwater fish and dishes of white meat San Colombano DOC Bianco Vigna Chardonnay (min. 50%), Pinot nero (min. 10%) Slightly faded straw yellow, with greenish hues, bright and tending to crystalline. The perfume is fairly intense and persistent, floral on a fragrant base. It is a wine suitable for medium ageing, full, smooth, structured and elegant C 1-3 years Aperitifs, freshwater fish and dishes of white meat 39

40 CONSORZIO TUTELA VINI OLTREPÒ PAVESE Provincia di Pavia NUMBER OF ASSOCIATED WINERIES: PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 13,269 HECTARES The preservation and enhancement of wine denomination is carried out by the Consorzio Tutela Vini Oltrepò Pavese (Oltrepò Pavese Consortium for the Preservation of wines), whose headquarters are in the town of Broni (in the province of Pavia). Today the Consorzio - which was founded as a volunteer association in 1961 and instituted in includes 237 companies among which are six wine-producers'co-operatives with their associated wineries. For 10 years (ministerial order 256/1997) the Consorzio has accepted the proposal of the Department to have an authority for the preservation, the inspection as well as the enhancement of the whole production. In December 2003 the Department of Agriculture and Forests instructed the Consorzio to carry out inspections for the Oltrepò Pavese D.O.C. (D.O.C. stands for Controlled Designation of Origin) among all the producers. The preservation policy is carried out by the Consorzio through inspections on vineyards, wineries as well as bottles. As of May 1, 2005 the application of an alphanumeric label on each D.O.C. bottle has become mandatory: it was authorized by the Department of Agriculture and Forests in order to be able to verify the origin of a given product from vineyard to the moment when it's bottled. The enhancement of the wines of the Oltrepò area is carried out by the Consorzio through the organization and participation to events as well as exhibitions on a local, regional, national and international level. In order to communicate its activities, the Consorzio has for a while now activated the following websites: and 40

41 hectolitres of I.G.T. wines (Typical Geographic Indication) which are produced on average every year the Oltrepò (with the 42 villages located on the hills here) is the third most important area in Italy for D.O.C. wines, after Chianti and Asti. THE PINOT NERO The grapes of Croatina. THE CULTIVATED AREA Oltrepò area has always been suitable for the production of grapes and wine: its wine-growing history is at least as old as 2000 years. The morphological areas that characterize the Oltrepò are mainly two: the lands on the low hills made up of marine sedimentary rocks with a high level of clay, and the higher lands containing gypsum. Both these terrains perfectly guarantee the typological features of different white wines, sparkling white wines and red wines produced here. The 13,269 cultivated hectares of the Oltrepò corresponds to 55% of the 24,000 cultivated areas of Lombardy. If we take the surface registered at the D.O. list, the cultivated area of the Oltrepò Pavese (11,102 hectares) corresponds to more than 70% of the Lombard cultivated areas (15,843). With 600,000 hectolitres of D.O.C. and D.O.C.G. wines (Guaranteed Controlled Designation of Origin) and the 300,000 The D.O.C. list includes a significant number of wine typologies: from the traditional Bonarda, obtained with Croatina grapes, to other traditional red wines like the Buttafuoco, the Sangue di Giuda, Il Rosso, the vintage Rosso obtained with Croatina and Barbera grapes, other local grapes like Uva Rara and Vespolina, and to the traditional white wines like the Riesling or the aromatic Moscato. For sure, though, the most important one is the Pinot nero: a versatile vineyard in the Oltrepò area, which is particularly suitable for red wines and noble sparkling wines for the Oltrepò Metodo Classico D.O.C.G. The cultivation of Pinot nero has increased from about 600 hectares in the mid 20th century to about 2,200 today: a number that tends to continue to increase. You can more or less find it in the whole territory of the Oltrepò although it is particularly grown in Valle Versa, Valle Scuropasso and on the high level of Valle Coppa. From the numerous experiments carried out in the Oltrepò area by the Department of Vegetable Productions of the Faculty of Agricultural Science in Milan, it has been established that this variety adapts well to thick cultivation on high levels (due to its scarce vigour) and low pruning with lots of low buds. In these conditions and only in areas that are suitable for its cultivation, it is possible to reach high quality levels with different qualities. In 41

42 order to better understand the capability of this territory to grow Pinot nero a short description of the presence of this wine variety in the Oltrepò area from the distant past follows. The original genotypes of the Pinot nero were grown in this area by the Romans who perhaps brought it to the south of France. In Italy, the first references to species of grapes similar to this date back to 1500: Pineolo, Pignolo gentile, Pignolo grappolato were grown right on the hills of the Oltrepò. However, the Pinot that we know today derives from French selections and appeared on the cispadane area around the mid 19th century when the modern varieties of Pinot nero were selected after the appearance of phylloxera. The first and certain data connected to the production of sparkling wine in the Oltrepò area dates back to 1870 when Domenico Mazza di Codevilla, an engineer, started the production of the Oltrepò 'Champagne', a denomination that is generally accepted by the French! Even at that time, the base was with Pinot wine, obtained from Pinot nero grapes. It was during the early years of the 20th century that the Pinot nero widely spread in the area of the Oltrepò Pavese, thanks to companies that produced sparkling wine from Pinot nero. This area then proved to be extremely suitable for its cultivation. Since then other producers have undertaken the slow fermentation in bottles. In 1930 La Versa wine-producers'co-operative started a correct and professional sparkling process. Furthermore, it is worth remembering that the Società Vinicola Italiana di Casteggio (Italian Winery of the town of Casteggio, SVIC) produced and exported classic sparkling wines during the early years of last century from what used to be the Italian Reign even to the USA. After them, there was the historical winery of the Ballabio family. This tradition has lasted to the present day, and the Oltrepò has been acknowledged - both at a national and international level - as an excellent area for the production of classic sparkling wine from Pinot nero grapes, finally now in the D.O.C.G. list. The history of the Pinot nero being transformed into red wine in the Oltrepò Pavese area is fairly new: although this typology of wine (made up of Pinot nero for 85% and 15% of black berry-varieties) was provided in the first specifications of the 1970s, only in the last ten years the amount of grapes produced has become significant. This is due perhaps to the problems that have always existed in the cultivation of grapes to obtain such a complex wine. Growing methods, the tickmess of the cultivation and unsatisfactory return per hectare made it impossible to produce quality red Pinot nero and allow it to age. These problems have been solved thanks to most of the local companies focusing on very precise and suitable cultivation criteria, to the new regulations provided by the new specifications, and also to the existence of an international product used as a reference. 42

43 OLTREPÒ METODO CLASSICO DOCG Made with the traditional refermentation in the bottle. With a straw-yellow colour onion-skin like, more or less intense, in the Rosé version and a fine and persistent perlage. Made from the grapes of Pinot nero, it has a characteristic and agreeably yeasty and fresh fruit flavour; to the palate it is fresh, harmonious, pleasant and particularly stimulating. It may be drunk as an aperitif on elegant occasions and especially with fish-based meals, shellfish or white meat. Should be served at a temperature of 8-10 C. Oltrepò Metodo Classico Docg Pinot nero (min. 70%), Chardonnay and Pinot grigio (max. 15%) Straw yellow of varying intensity or Rosé, with a fine and persistent perlage. It has a characteristic and agreeably yeasty and fruity flavour; to the palate it is fresh, harmonious, pleasant and particularly stimulating 8-10 C 3-4 years Aperitifs, fish, shellfish and white meats OLTREPÒ PAVESE DOC PINOT NERO Major, elegant red wine of a ruby red colour with amaranthine hues, it is made entirely (100%) from the grapes of Pinot nero. Of great elegance, intense, clean, it is distinguished by the fruitiness of marasca cherry and blackcurrant, of dried flowers but also of undergrowth, liquorice and spices, with a flavour of great balance, medium to good structure and long persistency. It is made only in the Fermo version. Excellent with meats in general, and a good complement to seasoned cheeses. Should be served at cellar temperature. Oltrepò Pinot nero Pinot nero (100%) Ruby red with amaranthine hues; of great elegance, intense, clean, it is distinguished by the fruitiness of 43

44 marasca cherry and blackcurrant, of dried flowers but also of undergrowth, liquorice and spices, with a flavour of great balance, medium to good structure and long persistency Cellar temperature 5-10 years Ravioli, meat generally, seasoned cheeses, elaborately prepared fish RIESLING Wine with a pleasant dull strawyellow colour and greenish hues, it is made from the grapes of Riesling italico and Rhenish Riesling. Of delicate aroma, it is distinguished by the distinctive perfume of rennet apples and by a fresh, delicate, slightly bitter flavour with good persistency. It is also made as a sparkling wine with Martinotti method. Excellent as an aperitif, it accompanies light starters, light first courses, omelettes, shellfish, vegetables, boiled fish and pizza margherita. The versions Fermo and Mossa should be served at 10 C, the Spumante at 8 C. OP Riesling Riesling italico and Rhenish Riesling. From dull straw yellow colour with greenish hues to golden yellow; of delicate aroma, it is characterized by a distinctive perfume of rennet apples and by a fresh, delicate, slightly bitter flavour with long persistency. Once it is aged, it tastes like spices and minerals C 2-5 years Aperitifs, light starters, light first courses, omelettes, shellfish, vegetables, boiled fish and white meat. BONARDA A wine with a deep ruby red colour and purplish hues, intense and bright, it is obtained from the traditional vinificazione in rosso of Croatina grapes (from 85% to 100%) and other varieties, Barbera, Uva Rara, Ughetta, up to a maximum of 15%. Refined, pure, vinous, it is characterized by the intense perfumes of marasca cherry and blackberry; it has a slightly tannic flavour and its aromatic persistency is medium to long. The most recognized type is slightly sparkling. It is best consumed when young, accompanying it freely with every refined gastronomic preparation and in particular with first courses having meat or mushroom sauces, cheeses and ham. Should be served cool. 44

45 OP Bonarda Croatina (85%-100%) and other vines, Barbera, Uva Rara, Ughetta, (max. 15%) Deep ruby red, refined, pure and vinous, it is characterized by intense perfumes of marasca cherry and blackberry; it has a slightly tannic flavour and its aromatic persistency is medium to long Cellar temperature 2-3 years First courses with meat or mushroom sauces, well-seasoned cheeses, ham and salami and red or aromatized meat BARBERA A wine that is an intense ruby red colour when young, becoming a vivid garnet later. It is produced from the grapes of Barbera (from 85% to 100%) and other varieties of vine, up to a maximum of 15%. Refined, intense, clean, it has penetrating vinous and fruity perfumes with a hint of marasca cherry and violets; a slightly tannic flavour, dry and full-bodied with a medium aromatic persistency. The versions produced are Fermo and and Frizzante (sparkling). It is best appreciated with tasty first courses, roasts, game, boiled meats, hot hams and salami and typical dishes of the regional cuisine. Should be served at cellar temperature. OP Barbera Barbera (85%-100%) and other varieties, Croatina, Uva Rara, Ughetta and Pinot nero (max. 15%) Intense ruby red, later becomes a vivid garnet; refined, intense and clean, it has penetrating vinous and fruity perfumes with a hint of marasca cherry and violets; slightly tannic in flavour, dry and full-bodied, with a medium aromatic persistency Cellar temperature 2-3 years Tasty first courses, roasts, game, boiled meats, hot hams and salami and dishes typical of the regional cuisine. OLTREPÒ ROSSO A wine with an intense deep ruby red colour, it is made from the grapes of Croatina (from 25% to 65%), Barbera (from 25% to 65%) and other vines, Uva Rara, Ughetta and Pinot nero, up to a maximum of 45%. The denomination Riserva is attributed to the wine subjected to ageing for a period of at least 24 months starting from the November of the year of production. Intense, clean, penetrating, it is distinguished by its perfume of fruit in alcohol and flowers that blends well with its hint of pungency, resulting in a full and slightly tannic flavour. Two versions are produced: Fermo and Vivace. The denomination Riserva is present only in the Fermo version. Excellent with first courses having meat sauces, braised meats and seasoned cheeses. Should be served at cellar temperature. OP Rosso Croatina (25%-65%), Barbera (25%-65%) and other vines, Uva Rara, Ughetta and Pinot nero (max. 45%) Deep ruby red. Intense, clean and penetrating, it is distinguished by its perfume of fresh fruit and flowers that blends well with its hint of pungency, resulting in a full and slightly tannic flavour Cellar temperature 5-10 years First courses with meat sauces, braised meats and seasoned cheeses BUTTAFUOCO Obtained exclusively in a small area of the Oltrepò Pavese within the municipalities of Stradella, Broni, Canneto Pavese, Montescano, Castana, Cigognola and Pietra de' Giorgi this wine has an intense vivid ruby red colour and purplish hues, it is made from the grapes of Croatina (from 25% to 65%), Barbera (from 25% to 65%) and other varieties, Uva Rara, Ughetta and Pinot nero, up to a maximum of 45%. 45

46 It can be produced in only seven Communes of the Oltrepò Pavese: Stradella, Broni, Canneto Pavese, Montescano, Castana, Cigognola and Pietra de Giorgi. Of fine intensity and penetrating, it has a distinct, subtle perfume of blackcurrant jam with a certain pungency, which continues with a particularly robust and full-bodied flavour. It has always been produced and recognized as a great wine for ageing. Should be served at cellar temperature. OP Buttafuoco Croatina (25%-65%), Barbera (25%-65%) and other vines, Uva Rara, Ughetta and Pinot nero (max.45%) Vivid ruby red with purplish hues; of fine intensity and penetrating, it has a distinct, subtle perfume of blackcurrant jam with a certain pungency, which continues with a particularly robust and full-bodied flavour. Cellar temperature 5-20 years Ravioli, hot ham and salami, game SANGUE DI GIUDA Obtained exclusively in a small area of the Oltrepò Pavese, within the municipalities of Bosnasco, Montù Beccaria, Pietra de' Giorgi and Cigognola, this is a sweet wine of a bright ruby red colour with purplish hues, it is made from the grapes of Croatina (from 25% to 65%), Barbera (from 25% to 65%) and other vines, Uva Rara, Ughetta and Pinot nero, up to a maximum of 45%. It may be produced only in four Communes of the Oltrepò Pavese: Bosnasco, Montù Beccaria, Pietra de Giorgi and Cigognola. It is refined, penetrating, intense, vinous and fragrant, and is distinguished by a hint of jam and withered flowers, by a persistent sweet flavour and by a smooth, balanced body. It is made only in the Frizzante and Spumante (sparkling) version. It is best appreciated when consumed together with piquant dry cheeses or desserts made with jam. Delicious with strawberries and peaches. Should be served at 12 C. OP Sangue di Giuda Croatina (25%-65%), Barbera (25%-65%) and other vines, Uva Rara, Ughetta and Pinot nero (max. 45%) Sweet wine with a bright ruby red colour and purplish hues. It is refined, penetrating, intense, vinous, fragrant, and distinguished by a hint of jam and withered flowers, by a persistent sweet flavour and by a smooth and balanced body 12 C 1-2 years Piquant dry cheeses or desserts made with jam, with strawberries and peaches 46

47 MALVASIA A wine with a straw-yellow colour of varying intensity. It is made from the grapes of Malvasia di Candia aromatica (min. 85%) and other white-grape vines recommended and/or authorized by the Province of Pavia, up to a maximum of 15%. It has an intense, fragrant, clean aroma, and is characterized by both fruity and floral perfumes, but also a hint of pungency and delicate almond. It is available in the following versions: Dolce or Secco; Fermo, Vivace, Frizzante and Spumante Metodo Martinotti. Agreeable as an aperitif, it accompanies first courses with mushroom sauce, small pastry desserts and light desserts generally. OP Malvasia Malvasia di Candia aromatica (min. 85%) and other white-grape vines recommended and/or authorized for the Province of Pavia (max. 15%) Straw yellow of varying intensity, intense, fragrant, clean aroma, and characterized by both fruity and floral perfumes, but also a hint of pungency and delicate almond C 1-2 years Aperitifs, first courses with mushroom sauce, small pastry desserts and light desserts generally MOSCATO A sweet wine with a straw-yellow colour and golden hues, it is made from the grapes of Moscato Bianco and Malvasia di Candia Aromatica. It has an intense, almost penetratingly fragrant aroma, and is recognizable by the distinct aromatic perfume of flowers and fresh fruit (peach and apricot); it has good structure, is alluring, harmonious and fresh with a long persistency. It is available in the following versions: Vivace, Frizzante and Spumante Metodo Martinotti. The area known as 'Volpara' is particularly suitable for this wine. It goes wonderfully well with even rich desserts and fine pastries. Should be served at 8 C. OP Moscato Moscato Bianco (min. 85%), Malvasia di Candia aromatica (max. 15%) Straw yellow with golden hues; intense, almost penetratingly fragrant aroma, and recognizable by the distinct aromatic perfume of flowers and fresh fruit (peach and apricot); it has good structure, is alluring, harmonious and fresh with a long persistency 8 C 1-2 years Desserts and fine pastries 47

48 CONSORZIO TUTELA VINI DI VALTELLINA Provincia di Sondrio NUMBER OF ASSOCIATED WINERIES: 34 PROTECTED AREA LISTED IN THE VINEYARDS REGISTER: 800 HECTARES The Consorzio per la Tutela dei Vini di Valtellina, founded in 1976, adopted a new statute and new regulations in 1997 in accordance with law 164/92. It represents all the wine-producing businesses in the province of Sondrio, in addition to Valposchiavo (CH). From 16 April 2004 the Consorzio has carried out functions of ministerial control (provided for by the ministerial decree of 29 May 2001) throughout the denomination of origin and for all producers, from the vine to the bottle (on the market every bottle is identified by a label bearing an identification code). It is at the moment the only Italian Consortium that can boast two DOCG wines coinciding by territory and vine type: Valtellina Superiore and Sforzato. The mission is twofold: the promotion of Valtellina wine as the symbol of a territory in Italy and abroad, and the protection of the wine-producing culture in Valtellina as an absolutely necessary element in safeguarding an area that is rightly considered one of the most fascinating in the world and recognized in 2004 as territory of the year by Vinarius, the official organ of the Associazione Enoteche Italiane. VALTELLINA SUPERIORE DOCG It has a production of 8 tons and a minimum ageing of 24 months. The alcoholic content on consumption is 12.5 per cent. It may also have the denomination of sub-zones like: Sassella, Grumello, Inferno, Valgella and Maroggia. VALTELLINA SUPERIORE DOCG SASSELLA Historically, it is the most wellknown wine of the Valtellina, with a good presence on international markets. It originates in the area west of Sondrio, from Castione Andevenno as far as the provincial capital. The name derives from the small church of Sassella (from sasso = stone, cliff). The wine is made mostly (90%) from the grapes of Nebbiolo (locally called Chiavennasca, biotype of Nebbiolo), though other species of grapes (10%) suitable for growing in the province of Sondrio may also be used. The wine is a ruby red colour, tending to garnet; it has an intense and persistent perfume that is heightened with ageing. On the palate it is dry, austere, harmonious and slightly tannic. It reaches maturity after ageing for three-five years and can be kept in the bottle for many years. If it is aged for longer than 36 months in the cellar, it qualifies as Riserva. It goes perfectly with red meat and game and is excellent with cured meats and seasoned cheeses, especially Valtellina Casera. Valtellina Superiore DOCG Sassella Nebbiolo (min. 90%) and other species of grapes suitable for growing in the province of Sondrio. Ruby red tending to garnet, intense and persistent perfume that is enhanced with ageing. On the 48

49 palate it is dry, austere, harmonious and slightly tannic 18 C 3-7 years Red meats, game, cured meats and seasoned cheeses VALTELLINA SUPERIORE DOCG GRUMELLO It is a great red wine produced north east of the city of Sondrio and takes its name from the castle of Grumello, which has dominated the valley since the 13th century. The wine is made for the most part (90%) from Nebbiolo grapes. The colour is ruby red tending to garnet; it has a subtle, intense and characteristic perfume, which becomes refined with ageing. To the taste it is dry, austere, harmonious and velvety smooth. The prevalence of the Rossola and Pignola varieties among the secondary grapes of this area confers a particular almondy flavour. Like all Valtellina Superiore wines, it is suitable for long conservation. In the perimeter part of the sub-zone is a highly homogeneous area called Dossi Salati, responsible for providing the grapes with certain microelements that lend the wine a greater pungency. Valtellina Superiore DOCG Grumello Nebbiolo (min. 90%) and other species of grapes (10%) suitable for growing in the province of Sondrio. Ruby red tending to garnet, subtle, intense and characteristic perfume, which refines with ageing. To the taste it is dry, austere, harmonious and velvety smooth. The prevalence of the Rossola and Pignola varieties among the secondary grapes of this area confers a particular almondy flavour 18 C 3-5 years Red meats, game, cured meats and seasoned cheeses VALTELLINA SUPERIORE DOCG INFERNO The characteristic name derives, in all probability, from the ruggedness of the vineyards and from the fairly high temperatures reached during the summer period on the small rocky terraces. The production area of this wine, immediately east of Grumello, is the smallest of the four Valtellina Superiore sub-zones, certainly the most impervious. The most austere of all the Valtellina Superiore wines, it is an intense ruby red colour, tending to garnet, and has a persistent characteristic perfume which mellows with maturity. To the taste it is dry, harmonious and slightly tannic. 49

50 It goes excellently with typical Valtellina dishes of meat, with polenta and with game; it goes very well with seasoned cheeses. Valtellina Superiore DOCG Inferno Nebbiolo (min. 90%) and other species of grapes (10%) suitable for growing in the province of Sondrio. Intense ruby red tending to garnet and persistent characteristic perfume that mellows with maturity. To the taste it is dry, harmonious and slightly tannic 18 C 3-7 years Valtellina dishes, meat, polenta, game, seasoned cheeses VALTELLINA SUPERIORE DOCG VALGELLA Valgella, whose name comes from the Latin vallicula, small valley, extends from Teglio as far as Tirano, north east of Sondrio. It is the most extensive of the DOCG Valtellina Superiore sub-zones. This red wine is not yet well known in Italy, since it has always been destined for export to Switzerland. Of a ruby red colour tending to garnet, it differs from the other Valtellina Superiore wines by reason of its greater initial smoothness, which does not exclude an equal aptitude for ageing. To the smell it is ethereal and delicate. To the taste it is dry, harmonious, smooth and rounded. It is appreciated, even when consumed young, for its fresh floral sensations. It is a perfect complement to pizzoccheri, which are typical of this area, and is excellent with meat dishes and strong-tasting cheeses. Valtellina Superiore DOCG Valgella Nebbiolo (min. 90%) and other species of grapes (10%) suitable for growing in the province of Sondrio. Ruby red tending to garnet, it differs from other Valtellina Superiore wines by reason of its greater initial smoothness, which does not exclude an equal aptitude for ageing. To the smell it is ethereal and delicate. To the taste it is dry, harmonious, smooth and rounded. It is appreciated, even when consumed young, for its fresh floral sensations. 18 C 3-5 years Pizzoccheri, meat dishes and strong-tasting cheeses 50

51 VALTELLINA SUPERIORE DOCG MAROGGIA The last in terms of recognition (2001) of the five sub-zones. The name would seem to derive from Malaroggia, which evokes the image of a river with an impervious and inhospitable surrounding area. In reality the territory of Maroggia is a pleasant, sunny area situated on a slope of the Retic Alps side of the valley in the Commune of Berbenno in Valtellina. Around the middle of the 15th century, San Benigno De Medici stayed at Maroggia and lauded the virtues of the local wine, which he described as vinum firmum et dulce (fullbodied, medium sweet wine). Of a ruby red colour with garnet hues, Maroggia has an ethereal perfume, is dry, harmonious, velvety smooth and suitably tannic. Produced in a limited quantity, it is produced from selected grapes coming from the steep slopes of the Valtellina Superiore DOCG Sassella area. Valtellina Superiore DOCG Maroggia Nebbiolo (min. 90%) and other species of grapes (10%) suitable for growing in the province of Sondrio. 18 C 3-5 years Red meat and game; is excellent with cured meat and seasoned cheeses, especially Valtellina Casera ROSSO DI VALTELLINA DOC Valtellina wine is produced in areas with deeper soils and in places situated at higher altitudes, up to 700 metres above sea level. It is possible therefore to perceive some differences in perfumes, in colour and in flavour. It has an excellent reputation in French- and German-speaking Switzerland. where in the past it was sold with the name of Veltliner (Valtellinese). The wine is made mostly (80%) from the grapes of Nebbiolo (Chiavennasca) (min. 90%) and other species of grapes (10%) suitable for growing in the province of Sondrio. It can be of medium body and thus destined for consumption during the year after harvest, or otherwise of more substantial structure, to be aged even for several years. It has a bright red colour when Ruby red with garnet hues, ethereal perfume, to the taste dry, harmonious, velvety smooth and suitably tannic 51

52 young, though on maturing takes on a garnet hue. Its perfume is subtle, persistent and with a characteristic hint of violets. On the palate it is dry and slightly tannic. A wine to be consumed through the whole meal. Rosso di Valtellina DOC Nebbiolo (min. 80%) and other species of grapes suitable for growing in the province of Sondrio (10%). It has a bright red colour when young, though on maturing it takes on a garnet hue. Its perfume is subtle, persistent, and with a hint of violets. On the palate it is dry and slightly tannic C 1-3 years A wine for the whole meal SFORZATO DI VALTELLINA DOCG It is certainly the most admired wine of the Valtellina wine tradition: Sforzato (in dialect Sfursàt) gets its name from the very old practice of drying the Nebbiolo grapes. The best and ripest bunches, after having been gathered and laid on mats, are dried naturally for 110 days, in cool, dry rooms called fruttai. Between January and February the dried grapes, which have lost 35-40% of their original weight, and their juices have become more concentrated and aromatic, are made into red wine. Also for the Sforzato wine 90% of the base is made up of Nebbiolo grapes and 10% of authorized and recommended grapes from the province of Sondrio. The colour is dark garnet red and the perfume intense and warm. The minimum total alcohol content is 14 per cent. Excellent as a wine for contemplation though an excellent accompaniment for mountain cheeses and with rich meats. Sforzato di Valtellina DOCG Nebbiolo (min. 90%) and other species of grapes suitable for growing in the province of Sondrio (10%). Red with dark garnet hue, intense warm perfume with a hint of pungency 18 C 5-7 years Mountain cheeses, rich meats, on its own. 52

53 I VINI IGT DELLA LOMBARDIA PROVINCE OF BERGAMO BERGAMASCA Types: Bianco, Rosso, Novello, Moscato, Rosato, Cabernet sauvignon, Merlot, Barbera, Croatina, Franconia, Marzemino, Incrocio Terzi, Moscato di Scanzo, Schiava Grossa, Pinot bianco, Pinot grigio, Chardonnay, Manzoni Bianco Production area: Predore, Sarnico, Viadanica, Adrara San Rocco, Adrara San Martino, Foresto Sparso, Villongo, Gandosso, Credaro, Castelli Calepio, Grumello del Monte, Chiuduno, Carobbio degli Angeli, Zandobbio, Trescore Balneario, Luzzana, Entratico, Vigano San Martino, Borgo di Terzo, Cenate Sopra, Cenate Sotto, San Paolo d Argon, Gorlago, Albano Sant Alessandro, Torre de Roveri, Scanzorosciate, Villa di Serio, Pradalunga, Nembro, Alzano Lombardo, Ranica, Torre Boldone, Bergamo, Ponteranica, Sorisole, Villa D Almè, Almenno San Salvatore, Almenno San Bartolomeo, Palazzago, Caprino Bergamasco, Cisano Bergamasco, Pontida, Villa D Adda, Carvico, Sotto il Monte Giovanni XXXIII, Mapello, Ambivere, Barzana, Almè, Paladina, Valbrembo, Mozzo PROVINCE OF BRESCIA Testifying to the outstanding wineproducing vocation of the province of Brescia, in addition to the DOC and DOCG zones, other areas have been identified where climate and soil conditions make possible the production of excellent wines: the Indicazioni Geografiche Tipiche (IGT), listed below: BENACO BRESCIANO Types: Bianco, Rosso, Novello, Marzemino, Barbera, Cabernet, Merlot, Chardonnay, Riesling, Tocai, Trebbiano, Pinot bianco, Pinot grigio, Pinot nero Production area: Bedizzole, Calvagese d.r., Desenzano d.g., Gardone Riv., Gargnano, Gavardo, Limone d.g., Lonato, Manerba d.g., Moniga d.g., Muscoline, Padenghe d.g., Polpenazze d.g., Pozzolengo, Prevalle, Puegnago d.g., Roè Volciano, S. Felice d.b., Salò, Sirmione, Soiano d.l., Tignale, Toscolano Maderno, Tremosine 53 MONTENETTO DI BRESCIA Types: Bianco, Rosso, Novello, Chardonnay, Pinot bianco, Trebbiano, Barbera, Marzemino, Sangiovese, Cabernet, Merlot Production area: Azzano Mella, Borgosatollo, Capriano d.c., Castenedolo, Flero, Poncarale RONCHI DI BRESCIA Types: Bianco, Rosso, Novello, Chardonnay, Pinot bianco, Trebbiano, Invernenga, Barbera, Marzemino, Merlot, Schiava, Sangiovese, Cabernet, Passito Production area: Botticino, Brescia, Cellatica, Collebeato, Concesio, Nuvolento, Nuvolera, Rezzato, Villa Carcina SEBINO Types: Rosso, Novello, Riesling, Merlot, Pinot nero, Pinot grigio, Passito Production area: Adro, Brione, Capriolo, Castegnato, Cazzago S.M., Coccaglio, Collina di S. Anna a Brescia, Cortefranca, Erbusco, Gussago, Iseo, Monticelli B., Ome, Paderno F., Palazzolo s/o., Paratico, Passirano, Polaveno, Provaglio d I., Rodengo S., Rovato VALCAMONICA Types: Bianco, Rosso, Marzemino, Merlot, Passito Production area: Berzo Demo, Cedegolo, Cevo, Sellero, Capo di Ponte, Ono San Pietro, Cerveno, Losine, Niardo, Ceto, Braone, Breno, Malegno, Cividate Camuno, Bienno, Berzo Inferiore, Esine, Piancogno, Darfo Boario Terme, Gianico, Artogne, Piancamuno, Ossimo, Prestine, Angolo Terme PROVINCE DI COMO E LECCO TERRE LARIANE Types: Bianco, also sparkling e passito; Rosso, anche sparkling, passito e novello; Rosato, anche sparkling e novello. Production area:: tutta la Provincia di Como a esclusione dei Comuni di Blessagno, Bregnano, Carbonate, di quelli della Valle d'intelvi, Cavargna, Cirimido, Claino con Osteno, Cusino, Dosso del Liro, Garzeno, Germasino, Laino, Limido Comasco, Livo, Locate Varesino, Lurago Marinone, Mozzate, Peglio, Ponna, Ramponio Verna, Rovellasca, Rovello Porro, San

54 Bartolomeo e San Nazzaro Val Cavargna, Stazzona, Turate, Val Rezzo, Veniano; tutta la Provincia di Lecco a esclusione dei Comuni di Barzio, Carenno, Casargo, Cassina e Crandola Valsassina, Cortenova, Cremeno, Erve, Esino Lario, Introbio, Margno, Moggio, Monterone, Pagnona, Perlasco, Pasturo, Perledo, Premana, Primaluna, Taceno, Tremenico PROVINCE OF MANTUA PROVINCIA DI MANTOVA Types: Whites, also in the Frizzante and Passito version; Reds, also in the sparkling, Passito and Novello version; Rosé, also in the Frizzante version Production area: Entire administrative territory of the Province of Mantua SABBIONETA Types: Whites, also in the Frizzante version; Reds, also in the Frizzante and Novello version; Rosé, also in the Frizzante version Production area: Entire administrative territory of the Communes of Sabbioneta, Viadana and Commessaggio QUISTELLO Types: Whites, also in the Frizzante version; Reds, also in the Frizzante and Novello version; Rosé, also in the Frizzante version Production area: Entire administrative territory of the Communes of Quistello, Quingentole, San Giacomo delle Segnate and San Giovanni del Dosso ALTO MINCIO Types: Whites, also in the Frizzante and Passito version; Reds, also in the Frizzante, Passito and Novello version; Rosé, also in the Frizzante version Production area: Entire administrative territory of the Communes of Castiglione delle Stiviere, Cavriana, Monzambano, Ponti sul Mincio, Solferino PROVINCE OF MILAN AND PAVIA COLLINA DEL MILANESE Types: Bianco, Rosso, Rosato, Passito di Verdea, or single-vine Chardonnay, Riesling, Renano, Verdea Production area: San Colombano al Lambro (MI), Graffignana and Sant Angelo (LO), Miradolo Terme, Inverno and Monteleone (PV) PROVINCE OF PAVIA PROVINCIA DI PAVIA Types: Whites, also in the Frizzante version; Reds, also in the Frizzante and Novello version; Rosé, also in the Frizzante version. Barbera, Croatina, Riesling italico, Riesling, Cortese, Moscato, Malvasia, Pinot nero, Pinot grigio, Chardonnay, Sauvignon, Cabernet sauvignon, Vespolina, Uva Rara, Müller Thurgau Production area: Entire administrative territory of the Province of Pavia PROVINCE OF SONDRIO TERRAZZE RETICHE DI SONDRIO Types: Whites, Reds also in the Novello version, Rosé, Nebbiolo, Pignola, Rossola, Merlot, Pinot nero, Chardonnay Sauvignon Production area: Sondrio, Albosaggia, Faedo, Ardenno, Berbenno di Valtellina, Buglio in Monte, Castione Andevenno, Cercino, Cino, Dazio, Dubino, Mantello, Mello, Morbegno, Postalesio, Traona, Montagna in Valtellina, Piateda, Poggiridenti, Ponte in Valtellina, Tresivio, Bianzone, Chiuro, Sernio, Sondalo, Teglio, Tirano, Villa di Tirano PROVINCE OF VARESE RONCHI VARESINI Production Area: Albizzate, Angera, Arcisate, Arsago Seprio, Azzate, Barasso, Bardello, Besano, Besnate, Besozzo, Biandronno, Bisuschio, Bodio Lomnago, Brebbia, Bregano, Brunello, Buguggiate, Cadrezzate, Cairate, Cantello, Caravate, Carnago, Caronno Varesino, Casale Litta, Casciago, Castelseprio, Castiglione Olona, Castronno, Cazzago Brabbia, Clivio, Comabbio, Comerio, Crosio della Valle, Daverio, Galliate Lombardo, Gavirate, Gazzada - Schianno, Golasecca, Gornate Olona, Inarzo, Induno Olona, Ispra, Jerago con Orago, Laveno Mombello, Leggiuno, Lonate Ceppino, Lonate Pozzolo, Lozza, Luvinate, Malgesso, Malnate, Mercallo, Monvalle, Morazzone, Mornago, Osmate, Ranco, Saltrio, Sangiano, Sesto Calende, Solbiate Arno, Somma Lombardo, Sumirago, Taino, Ternate, Tradate, Travedona - Monate, Varano Borghi, Varese, Vedano Olona, Venegono Inferiore, Venegono Superiore, Vergiate, Viggiu', Vizzola Ticino in provincia di Varese. 54

55 LE STRADE DEI VINI E DEI SAPORI DI LOMBARDIA FOOD AND WINE TASTING ITINERARIES Lombardy was one of the first regions in Italy to develop concretely the idea of Wine Roads, promoting the realization of the Strade del Vino e dei Sapori di Lombardia. These are veritable tasting itineraries, whose aim is to draw attention to and promote typical high-quality food and wine products, which are appreciated within the tradition and culture of their territory of origin. It is an important project, promoted by the Agriculture Council of the Regione Lombardia, which encourages the safeguarding and promotion of the territory and rural culture within a perspective of integrated and touristic development which is also able to create new professional opportunities. The initiative also anticipates that oeno-tourists will be able to recognize the itineraries thanks to specific signposting both along the route and in the vicinity of the subjects adhering to the project. There are at present ten associations recognized by the Regione, of which eight are wine associations, a large part of these being organized into a regional Federation to adapt and improve the quality of the offer and to realize appropriate training techniques for the operators. Contributing to this project are the Consortiums (Consorzi di Tutela dei Vini Lombardi), which play an important role in guaranteeing their quality, the Associazione delle Città del Vino and the Movimento per il Turismo del Vino Lombardo. THE TEN ROADS ARE: 1) STRADA DEL VINO E DEI SAPORI DELLA VALTELLINA (SONDRIO) 2) STRADA DEL VINO E DEI SAPORI DELLA VALCALEPIO (BERGAMO) 3) STRADA DEL VINO FRANCIACORTA (BRESCIA) 4) STRADA DEL VINO COLLI DEI LONGOBARDI (BRESCIA) 5) STRADA DEI VINI E DEI SAPORI DEL GARDA (BRESCIA) 6) STRADA DEI VINI E SAPORI MANTOVANI (MANTOVA) 7) STRADA DEL VINO SAN COLOMBANO E DEI SAPORI LODIGIANI (MILANO E LODI) 8) STRADA DEL VINO E DEI SAPORI DELL OLTREPÒ PAVESE (PAVIA) 9) STRADA DEL GUSTO CREMONESE NELLA TERRA DI STRADIVARI (CREMONA) 10) STRADA DEL RISO E DEI RISOTTI MANTOVANI (MANTOVA) 55

56 STRADA DEL VINO E DEI SAPORI DELLA VALTELLINA The Road traversing the Denominazione dei Vini DOC e DOCG area describes the lands where the great red wines of Valtellina are produced. In Valchiavenna and in Valtellina there are numerous prehistoric and historical remains: from graffiti and castles to the palaces of urban centres and the numerous sanctuaries that stand symbolically in a sea of vines. the cultivation of vines in this valley has always been an indispensable economic resource and has played a fundamental role in preserving the landscape. The route starts at Ere and winds its way through various interesting natural attractions (at Piasci, among the vines, one can admire the stump of a chestnut tree that is said to be more than 400 years old) and architectural sites (like the former monastery dedicated to Saint Benedict, dating from the 17th century). One of the most interesting sites is certainly the church at San Pietro, near Berbenno, which dates from the 10th century. Of particular environmental interest is also the nature reserve of Le Piramidi di Postalesio. As far as wine-tasting is concerned, the route proposes an exceptional detour along the road of the old cellars that once produced Grisun, one of the classic wines of the Sassella sub-zone. All the rest is a triumph of celebrated vineyards and astonishing artistic and natural wonders. STRADA DEL VINO E DEI SAPORI DELLA VALCALEPIO The Strada del Vino e dei Sapori della Valcalepio certainly has an unmissable stop at Sotto il Monte Giovanni XXIII where, in addition to the house where Pope John was born, one can admire the abbey of Sant Egidio (10th century). Other interesting attractions are the abbey of Pontida (11th century) and the Colli di Bergamo regional park, from which one can reach the city, which, as is well known, consists of a lower, more modern part, and an upper part that is older and absolutely delightful. The Benedicine monastery of San Paolo d Aragon is well worth a visit before proceeding to Cenate di Sopra, a place inside the nature reserve of Val Predina, run by the WWF. At Trescore Balneario, the chapel of Santa Barbara in Villa Suardi, frescoed by Lorenzo Lotto, is the main attraction for art historians and enthusiasts. Other important places to visit are Castelli di Calepio, with the 15th-century Castel de Conti, and the main attraction of the Valcalepio for the joy of oeno-tourists: Grumello del Monte. STRADA DEL VINO FRANCIACORTA Franciacorta is reached by way of the A4 MI-VE motorway (exits of Palazzolo S/O, Rovato and Ospitaletto); a network of easy and well signposted roads enables visitors to discover the producers and the most interesting places. The Road of Franciacorta, a rich and fascinating itinerary that starts just outside Brescia and leads to Lago d Iseo, is destined to excellence by nature: 56

57 in a route of some eighty kilometres the high quality of the tourist attractions emerges effortlessly. The traveller comes across places that are often unknown to the public at large: meticulously tended vineyards, fascinating cellars, historical villages, villas and monasteries that have conserved intact their architectural quality: from the monastery of San Pietro in Lamosa, overlooking the Torbiere del Sebino nature reserve, to Palazzo Torri di Nigoline, from the abbey of Rodegno Saiano to the ancient Maglio Averoldi di Ome. Equally rich is the hospitality on offer in the area, in which the link with wine is palpable in every high-class trattoria or restaurant; the hotels and holiday farmhouses seem to be an ode to the winemaking of Franciacorta, so deeply immersed and surrounded as they are by vineyards. From these extraordinary vineyards come the grapes which are used to make and refine the inimitable and Franciacorta DOCG. STRADA DEL VINO COLLI DEI LONGOBARDI The Road explores the area of the Province of Brescia. Starting from the capital town it winds its way south-east, returning to Brescia by way of the wine-producing area to the north-east. From the castle of Brescia on the Cidneo hill, on whose northern slope the vineyard of Pusterla is cultivated (the largest vineyard in an urban area), one proceeds southward towards Flero, to then continue towards Capriano del Colle, Poncarale, Montirone, Castenedolo, Ciliverghe, Rezzato, Botticino and return to Brescia passing through the suburb of Sant Eufemia. The Strada del Vino Colli dei Longobardi represents a structured system of touristic offer that embraces an entire route and territory in which the elements of attraction are constituted by wine, by typical local products, by handicraft activities, by the landscape, by history and by the long cultural tradition. STRADA DEI VINI E DEI SAPORI DEL GARDA The Strada dei Vini e Dei Sapori del Garda is a non profit-making association which covers the area between Sirmione and Limone on the Brescia shore of Lake Garda. The protagonists of the production sector take part in this initiative. We can see their professionalism in the way they respect their land, considering it unique in its landscape, culture and production. The Associates have to respond to strict quality controls which also guarantees the authenticity of the product while linking it to its history, traditions and the landscape of the region. The intention is to create a restricted area with excellence being the key word and where the enthusiast and the discerning visitor alike can have various experiences, and each one will have an individual way of interpreting the territory, history and raw materials. 57

58 The road winds gently between the rounded Moreniche hills on the southern side of the Lake and rises up along the banks of the Valtenesi before encountering a more varied landscape which gradually leads to the foothills of the Alps. Here Lake Garda narrows and it is here that the lake originates. Spotted here and there we will find restaurants, wine cellars, farm accommodation, producers of olive oil, Hotels, producers of cured meats and preserves, museums and Cultural Institutes STRADA DEI VINI E SAPORI MANTOVANI A journey through the territory and civilization of Mantua cannot fail to take into due consideration the deep and lasting influence brought to these places by the Gonzaga family, who to the pleasures of what could be seen and imagined added also the pleasure of taste. In the Alto Mantovano the landscape is a whole series of low hills arranged in crescents and traversed by the Mincio river. The journey begins from the gentle undulations overlooking Lake Garda, the Colli Morenici Mantovani, and leads, to mention just the most important places, to Bande, near Cavriana, which boasts of being the birthplace of Virgil and houses Villa Mirra Siliprandi, one of the most popular of the Gonzaga residences, now housing the Archeological Museum of the Alto Mantovano. At Solferino one should visit the Museum of the Risorgimento. The road then takes in Castiglione delle Stiviere, the city of San Luigi Gonzaga, with the museum of the Red Cross at Palazzo Triulzi Longhi. Volta Mantovana deserves a visit also for the two residences of the Gonzaga family: Palazzo Cavriani and Villa Venier. A short distance away is Castellaro Lagusello with the nature reserve named after it. Mantua, as a link between the DOC Colli Morenici Mantovani and Lambrusco Mantovano, has no need of description since it is already a celebrated sojourn for international art lovers. The itinerary north of the Po is also full of fascinating attractions, with Governolo, San Benedetto Po, Gonzaga and Poggio Rusco. STRADA DEL VINO SAN COLOMBANO E DEI SAPORI LODIGIANI The route of about 60 km on which the turista del gusto begins his travels not far from Milan opens into an area which is full of lovely villages, villas and beauty spots, sometimes quite unexpectedly, where culture, art, history and crafts mingle with the excellency of the quality of the wines and local fare along numerous itineraries of one day travel or more, either on foot or by bicycle or even by car. Tourism based on wine and food specialities is rich and varied. There are numerous tourist services in the ares such as farm accommodation, restaurants serving local food, wine cellars and associated wineries producing the oly DOC wine in the province of Milan in their characteristic wine cellars, not forgetting farms producng local cheeses and cured meats in the traditional manner. Last but not least, the famous cake-shops which for centuries have handed down their traditional recipes of excellent cakes. 58

59 STRADA DEL VINO E DEI SAPORI DELL OLTREPÒ PAVESE The Oltrepò Pavese, formerly Old Piedmont, is the largest southern territorial area in the province of Pavia. It extends for about 70 km south of the right shore of the river, from east to west, and towards the south it is hilly. The Oltrepò is not only a land of wine. As often happens in Italy, here there are beauties of art, of the landscape, typical local productions and a prestigious gastronomic tradition. The great size of the territory allows one to follow several routes, all obviously worthy of the greatest attention. Focal points of the three routes are certainly Varzi, homeland of the now famous Salame; the castles of Montalto Pavese, Calvignano and Borgo Priolo; Mornico Losana; the rectangular tower of Pietra de Giorgi, a fifteenth-century fortress erected on foundations that seem to date back to the end of the first millenium; Broni, an agricultural and industrial centre of great importance, today the headquarters of the Consorzio Tutela Oltrepò; Santa Maria della Versa, main town of the Valle Versa; Stradella, full of churches and basilicas and known throughout Europe for the manufacture of accordions; and Casteggio, seat of the famous Rassegna dei Vini e dei Prodotti tipici dell Oltrepò Pavese. STRADA DEL GUSTO CREMONESE NELLA TERRA DI STRADIVARI Cremona and its territory offer the visitor a whole range of fascinating naturalistic itineraries and interesting artistic and cultural attractions. The courses of the Po, Oglio, Serio and Adda rivers give the Cremonese countryside a unique fascination, a landscape in which the needs of agricultural production are finely balanced with a deep respect for the environment. The Road of Cremonese Food aims to show the richness of this land through its gastronomic specialities and traditions, emphasizing its quality, openness to visitors, productive force and that hospitality which is so deeply rooted in the people of this land of Stradivari. STRADA DEL RISO E DEI RISOTTI MANTOVANI What characterizes the portion of Mantuan territory situated on the left bank of the Mincio river is the unending succession of rice-fields: lands inundated with water which for centuries have influenced the changing colours of the landscape. The Road of Mantuan Rice and Risotti, heir to these long-established traditions, aims to promote the culture of this particular food, and to instil a knowledge of the rural area, which is dotted with splendid old stately homes, rice courts and the vast threshing-floors which characterize them. The tourist is presented with a tour through this land of rice, an area beautifully set off by vestiges of medieval walls, castles, charming river trips and numerous local events and festivities. 59

60 VINO E TERRITORIO CITTÀ DEL VINO The Associazione Nazionale delle Città del Vino (Wine Towns) was founded in Siena in It works to promote the environmental, landscape, artistic, historic and touristic resources of wine territories included in the 438 member communes, helping them to exploit fully their economic and social development. They are towns and villages that have given their name to a wine, that produce in their own territory denomination of origin wines and are linked to wine through history, tradition and culture. Three communes of the Ticino canton are also members (Lugano, Bellinzona, Mendrisio), as well as the Republic of San Marino. The Association works in particular with sectors that interact with the development of the rural wineproducing territories: wine tourism and oenogastronomy, the quality of the environment and the organization of the territory. Among its statutory duties, in fact, there is also the contribution to the protection and promotion of territories, their typical products and autochthonous vines. c/o Villa Chigi, via Berardenga Castelnuovo Berardenga (SI) Tel Fax [email protected] Il centro servizi: CI.VIN. s.r.l. Via Massetana Romana 58/b Siena (SI) Tel: Fax: [email protected] 60 There are 41 Città del Vino Communes in Lombardy: 1. ADRO (BS) 2. BORGO PRIOLO (PV) 3. BORGORATTO MORMOROLO (PV) 4. BOSNASCO (PV) 5. CANEVINO (PV) 6. CANEVINO (PV) 7. CANNETO PAVESE (PV) 8. CASTANA (PV) 9. CASTEGGIO (PV) 10. CASTELLI CALEPIO (BG) 11. CAVRIANA (MN) 12. CIGOGNOLA (PV) 13. CORTE FRANCA (BS) 14. DESENZANO DEL GARDA (BS) 15. ERBUSCO (BS) 16. GOLFERENZO (PV) 17. GRAFFIGNANA (LO) 18. GRUMELLO DEL MONTE (BG) 19. MIRADOLO TERME (PV) 20. MONTALTO PAVESE (PV) 21. MONTESCANO (PV) 22. MONTU BECCARIA (PV) 23. MONZAMBANO (MN) 24 MORNICO LOSANA (PV) 25. PIETRA DE GIORGI (PV) 26. POLPENAZZE DEL GARDA (BS) 27. PROVAGLIO D ISEO (BS) 28. PUEGNAGO DEL GARDA (BS) 29. RODENGO SAIANO (BS) 30. ROVESCALA (PV) 31. SAN COLOMBANO AL LAMBRO (MI) 32. SAN DAMIANO AL COLLE (PV) 33. SANTA GIULETTA (PV) 34. SANTA MARIA DELLA VERSA (PV) 35. SCANZOROSCIATE (BG) 36. SIRMIONE (BS) 37. SONDRIO (SO) 38. STRADELLA (PV) 39. TORRAZZA COSTE (PV) 40. VOLPARA (PV) 41. VOLTA MANTOVANA (MN)

61 MOVIMENTO DEL TURISMO DEL VINO LOMBARDO The Movimento Turismo del Vino (Wine Tourism Movement) is an association which since 1993 has worked all over the national territory with the aim of increasing the flow of visitors to places of oenological production. In particular the MTVL organizes the Giro Cantine (Cellars Tour), an oeno-gastronomic tour conceived as a valid alternative to traditional Sunday excursions (Lakes Tour, City Tour). An MTV initiative that has won approval nationwide is Cantine Aperte (Open Cellars): for ten years now, farms and wine cellars all over the country have opened for the tasting of their best products and to familiarize visitors with all working processes, from the vine to the bottle. A pleasant opportunity to get better acquainted with the agricultural world and its traditions. As well as Cantine Aperte, the Movement invites everyone, every year, to Benvenuta Vendemmia: on September 15 it is possible to taste the produce of the grape harvest on the farms. Movimento Turismo del Vino Lombardo Via Domenichino, Milano Sede Operativa Viale della Repubblica, Voghera - Pavia Tel. e Fax Segreteria Nazionale del Movimento Turismo del Vino Via Mario Angeloni, Torgiano (PG) Tel/Fax mail: [email protected] PROVVEDITORIA DEL NOVELLO BRESCIANO Unlike the other associates to the Ente Vini Bresciani, which are Wine Protection Consortiums, the Provveditoria was created as a voluntary Institution for the promotion of Vino Novello Bresciano, although it also works to guarantee its quality to the consumer. In fact the members of the Provveditoria, in order to use the mark of the association, must abide by strict associative regulations and precise production rules that are much more severe than the national laws in the same field, with the purpose of producing Novello wine of a very high quality: for example, the obligation to use at least 60% of the grapes in the process of carbonic maceration, when the national limit is only 30%. The Novello wine can be DOC or IGT if in the various zones the respective production regulations foresee its presence and in any case it must be made into wine using the technique of carbonic maceration and in technical tasting must obtain a vote of 75/

62 ADDRESSES AND WEBSITES REGIONE LOMBARDIA Direzione Generale Agricoltura Struttura Sistemi Informativi, Promozione e Sussidiarietà Via Pola n. 12/ Milano ERSAF Ente Regionale per i Servizi all Agricoltura e alle Foreste Via Copernico n Milano Tel Fax THE WINE CONSORTIUMS AS.CO.VI.LO ASSOCIAZIONE CONSORZI TUTELA VINI LOMBARDI c/o ERSAF - Via Copernico n Milano Tel Fax [email protected] ENTE VINI BRESCIANI Viale della Bornata n Brescia Tel Fax [email protected] The following Consortia are associated with the Ente Vini Bresciani: Botticino, Capriano del Colle, Cellatica, Garda Classico, San Martino della Battaglia, Valcamonica. CONSORZIO PER LA TUTELA DEL FRANCIACORTA Via Verdi n Erbusco (Brescia) Tel Fax [email protected] CONSORZIO TUTELA LUGANA DOC Via Marconi n Sirmione (Brescia) Tel Fax [email protected] CONSORZIO TUTELA VINI VALTELLINA Via Piazzi n c.p Sondrio Tel Fax [email protected] CONSORZIO PROVINCIALE TUTELA VINI MANTOVANI Largo Pradella Mantova Tel Fax [email protected] CONSORZIO VOLONTARIO VINO DOC SAN COLOMBANO c/o Castello Belgioioso - Via Ricetto San Colombano al Lambro (Milano) Tel Fax [email protected] CONSORZIO TUTELA VINI OLTREPÒ PAVESE Piazza Vittorio Veneto n Broni (Pavia) Tel Fax [email protected] - CONSORZIO TUTELA VALCALEPIO Via Bergamo n San Paolo d Argon (Bergamo) Tel Fax [email protected] - CONSORZIO TUTELA MOSCATO DI SCANZO Sede legale Via Abadia n. 33/c Scanzorosciate (Bergamo) Tel. - Fax [email protected] 62

63 THE WINE AND FOOD ROADS FEDERAZIONE STRADE DEL VINO E DEI SAPORI DI LOMBARDIA c/o ERSAF - Via Copernico Milano Tel Fax [email protected] STRADA DEL VINO E DEI SAPORI DELLA VALTELLINA Via Piazzi n Sondrio Tel Fax [email protected] STRADA DEL VINO E DEI SAPORI DELLA VALCALEPIO Via Bergamo n San Paolo d Argon (Bergamo) Tel Fax [email protected] STRADA DEL VINO FRANCIACORTA Via Verdi n Erbusco (Brescia) Tel Fax [email protected] STRADA DEL VINO COLLI DEI LONGOBARDI Via Andrea del Sarto n Brescia Tel Fax [email protected] STRADA DL VINO E DEI SAPORI DEL GARDA Via Porto Vecchio n Desenzano del Garda (Brescia) Tel Fax [email protected] STRADA DEI VINI E SAPORI MANTOVANI Largo Pradella Mantova Tel Fax [email protected] STRADA DEL VINO SAN COLOMBANO E DEI SAPORI LODIGIANI Via Haussmann, Lodi Tel Fax [email protected] STRADA DEL VINO E DEI SAPORI DELL OLTREPÒ PAVESE Piazza Vittorio Veneto n Broni (Pavia) Tel Fax [email protected] STRADA DEL GUSTO CREMONESE NELLA TERRA DI STRADIVARI Piazza del Comune n Cremona Tel Fax [email protected] STRADA DEL RISO E DEI RISOTTI MANTOVANI Via Cappello n Mantova Tel Fax [email protected] (banner Riso) 63

64 CONTENTS The Consorzi di Tutela have been listed by Province Denominations of Origin in Italy p. 6 Consorzio Tutela Valcalepio p. 7 Consorzio Tutela Moscato di Scanzo p. 10 Consorzio per la Tutela del Franciacorta p. 12 Consorzio Lugana DOC p. 18 Ente Vini Bresciani p. 20 Consorzio Botticino DOC p. 21 Consorzio Capriano del Colle DOC p. 23 Consorzio Cellatica DOC p. 26 Consorzio Garda Classico DOC p. 27 San Martino della Battaglia p. 28 Consorzio Provinciale Tutela Vini Mantovani p. 32 Consorzio Vini Colli Mantovani DOC p. 32 Consorzio Volontario Lambrusco Mantovano DOC p. 35 Consorzio Volontario Vino DOC San Colombano p. 37 Consorzio Tutela Vini Oltrepò Pavese p. 40 Consorzio Tutela Vini di Valtellina p. 48 IGT Wines of Lombardy p. 53 The Wine Consortiums p. 54 The Wine and Food Roads of Lombardy p. 55 Wine and Territory. Città del Vino p. 60 Movimento del Turismo del Vino Lombardo p. 61 Provveditoria del Novello bresciano p. 61 Addresses and Websites p. 62