Specialty Wines of Italy John P. Biestman Liz Wilson Richard Adatto A WAC Wine Club Cellar Tasting January 10, 2013

Sangiovese Cherry, Fruit, Earth, Cedar Produces Chianti (Classico), Brunello di Montalcino, Rosso di Montalcino, Montefalco and others Backbone of Super Tuscan – blended with Cabernet Sauvignon, Merlot, Cabernet Franc and aged in French Oak Barrels where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc)

Brunello di Montalcino Made from Brunello, a Sangiovese clone. Strong, dark, tannic. Medium body, red cherries, tobacco, leather, licorice, spiced wood. Must be aged for five years, two years in wood before release.

Nebbiolo Translates as little fog. Best describes the climate of the region in the Piemonte in autumn. A noble and difficult-to-grow variety. Top wines are Barolo and Barbaresco from the province of Cuneo. Long-lived. Wild mushroom, truffles, roses, tar.

Barbaresco Aged two years, one of which must be in oak or chestnut. Riserva after four years of aging. Tannic. When mature: dry flowers, violets, white truffles, anise. When younger: spice, fruit aromas.