Kerin O'Keefe's Barolo and Barbaresco : the king and queen of Italian wine PDF

Food Wine

By Kerin O'Keefe

ISBN-10: 052095923X

ISBN-13: 9780520959231

Following at the luck of her books on Brunello di Montalcino, popular writer and wine critic Kerin O'Keefe takes readers on a old and in-depth trip to find Barolo and Barbaresco, of Italy's such a lot interesting and storied wines. during this groundbreaking new publication, O'Keefe provides a entire evaluation of the beautiful side-by-side growing to be components of those world-class wines which are separated in basic terms by  Read more...

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Extra resources for Barolo and Barbaresco : the king and queen of Italian wine

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Indd 19 • 19 24/07/14 2:29 PM the grape was originally introduced by the Greeks—one of the most commonly purported myths regarding the grape’s provenance. “Until we discover Nebbiolo’s parents, we can’t say for sure where the grape originated. However, the ancient Greeks influenced viticulture much more in southern Italy than northern Italy, and I think it’s a mistake to assume that the Greeks brought in most of our grape varieties. But it’s a very complex issue,” says Schneider. Schneider and her colleagues have performed groundbreaking research on Nebbiolo—including DNA analysis—and although they still haven’t found the grape’s parents, they have found very close relatives and cousins.

After Giulia Falletti, the last Marchesa di Barolo, died in 1864, the trust she had created to continue funding her charitable institutions, the Opera Pia Barolo, continued winemaking at the Falletti’s Barolo property, but it eventually sold the winery in Barolo to the Abbona family, who still own it today. The trust also sold off other holdings in the area, and the resulting land division greatly shaped the future of Barolo, but more on that later. To reflect the increasing importance of quality winemaking in the area, in 1881 the city of Alba founded the city’s enological school, the Scuola Enologica d’Alba, headed by a brilliant twenty-six-year-old named Domizio Cavazza.

It is typically found in the villages of Barolo and La Morra, which generally produce the most perfumed and elegant Barolos, and in Barbaresco. The third formation, Arenarie di Diano d’Alba from the Serravallian and Tortonian ages, is particularly rich in sand (for the denomination)—especially in the subsoils. This formation is found primarily in parts of Castiglione Falletto,4 known for producing Barolos with both structure and elegance. These geological formations are fundamental in the Langhe, even more so than in other areas, according to Eleonora Bonifacio, soil scientist and professor at the University of Turin.

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Barolo and Barbaresco : the king and queen of Italian wine by Kerin O'Keefe


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