The Italian Club added 5 new photos.

4 days ago

WHAT'S PROSECCO?

Prosecco is actually a white wine. The wineyard which origins this fine wine is named "Glera", typical of Veneto and Friuli Venezia Giulia.
According with the productive process used we can find three kinds of Prosecco:
- sparkling Prosecco
- fizzy Prosecco
- still Prosecco or "quiet" Prosecco.

Quiet Prosecco is a a straw yellow wine which is perfectly combinable with starters and soft entrees, thanks to its fresh and soft taste, feautured by pleasant fruity shades.

The difference between the first two kind of Prosecco is about the characteristic presence of bubbles, due to carbon dioxide made because of the second fermentation.
The different pressure to whom the product is submitted in the bottle make the difference between the sparkling and the fizzy wine: the last kind will make less spume when it will be open.

In order to make the sparkling Prosecco a particoular second fermentation process is followed, starting by a not shaked wine . The base wine is put in big iron containers which can keep the pressure, yeasts and sugary substances have be added.

This step is made to activate the re-fermentation and allows us to get the loved bubbles (carbon dioxide) and increase a bit the alcoholic gradation.
This processing is called Metodo Charmat (or Marinotti), it's quite fast and it allows us to get a sparkling wine in a few months.
This speed is one of the main strenght, in a commercial view , which has made possible the overtaking in the global level, speaking about the amount of bottles sold, of Prosecco to Champagne. Actually this last one is submitted to a productive profess quite slow, known as Metodo Classico (or champenoise).

A lovely glass of Prosecco can be combined fish, cheese and white meats dishes, but we can recognize this typical wine as "The king of cocktails", because lot of this drinks are got with a Prosecco base. Examples? Mimosa cocktailis made with prosecco: it needs two size of really cold wine mixted with orange juice. Or the famous cocktail Bellini, based on fizzy Prosecco and juice and pulp of mature white peach.

Taste our wines to understand this wine's uniqueness.
Ville d'Arfanta line, with Valdobbiadene D.O.C.G. and Prosecco D.O.C. and the Drusian cellar's lables with its superior Prosecco D.O.C.G. Brut and superior Prosecco D.O.C.G. Extra Dry. ... See MoreSee Less

The Italian Club added 4 new photos.

6 days ago

LET'S GO DISCOVERING OUR GRAPES: VERDICCHIO

As easy to guess, the name of this vineyard comes from the grapes' colour, which even when fully mature keep some green shades. Grown almost all in the region Marche, it's used to make, usually in purity, either fresh and easy-drinking wines and very structured ones and characterized by long life; nevertheless, Verdicchio grapes are also used to make sparkling wine (either metodo classico and metodod Charmat) and raisin wines.

VERDICCHIO'S HISTORY
This wineyard is considered autochthonous of Marche and the first proof of its cultivation goes up to XVI century. In the last years, a genetic analysis showed a very close relationship with the Veneto's wineyards named Trebbiano of Soave. That drove to a new hypotesys which says that the wineyards have been moved by Veneto's seattlers, which arrived ther in the XV century to repopulate the lands after a plague epidemic.

VERDICCHIO'S CULTIVATION
The main cultivation zones of Verdicchio are the ones of Castles of Jesi, in the province of Ancona; and the one of Matelica, in the province of Macerata: these are also the production zones of the two diffent vinification which are different for some features. Verdicchio from Castles of Jesi, for example, has more body than Verdicchio from Matelica, which nevertheless has a better smell impact.

FEAUTURE OF VERDICCHIO FROM CASTELLI DI JESI

The colour must be soft straw yellow, a delicate and typical smell and at the end, the dry tasting , harmonic, with a bitter aftertaste.

COMBINATION WITH ASIATIC FOOD
Shrimps in the oriental.
Shrimps in the oriental provides a balanced mix of spices, as ginger and chili pepper, all flavored with a generous addition of soy sauce. During the cooking, strictly in the wok, the seasoning will start caramelizing making a bittersweet sauce which is an amazing combinatiom with shrimps' sweetness and, in contrast, and with the minerality of Verdicchio, which with its freshness, clean the palate from the excess of sugar sensation.

Our suggestion is to combine this dish with Verdicchio from Castelli di Jesi D.O.C.
Suprino by cellar Broccanera ... See MoreSee Less