Wine region description Montsant wine region covers 17 villages in the counties of Priorat and Ribera d’Ebre in Tarragona province. The landscape is mountainous, with Montsant, La Llena, Prades, Argentera, Mola de Colldejou, and Llaberia mountain ranges. Montsant is a name of a mountain range and of a river in the Ebro River valley, too. Montsant and Siurana rivers, along with Capçanes river, are the main water sources of the vineyards. There are mainly 3 types of soil: compact (from river sediments), gravelly (desegregation of rocks), and stony (from a silica locally called Licorella) soils. The climate is influenced by the mountains, by the Ebro River valley, and by moist sea breezes, and can be classified as Mediterranean with continental aspects. Mountain and sea breezes are responsible for accentuated disparity between day and night temperatures, which in turn are responsible for increased levels of polyphenols in grapes. First evidence of winemaking in the area dates to the Roman Empire; of that period are discoveries of wine amphoras nearby Tarraco (present day Tarragona) which was the Roman capital in Hispania. Major planting of vineyards occurred in the middle-ages, during the re-population of Catalunya by Christians, after it was ultimately taken from the Moors in 1153. Particularly, has been the Carthusians monks of Scala Dei monastery who diffused in the region the wine techniques from France. The Priorat (land belonging to the Prior) is still the name of the central part of this region. Later, international commerce via the nearby city of Reus, led to centuries of successful wine production and fruitful exchanges with wine merchants. At the end of the nineteen century the phylloxera plague led to an important crisis in the sector. Co-operative wineries were set up to protect grape-growing in the area that was threatened by rapid depopulation as people rushed to relocate to cities to find work. In 1932 the first official wine appellations were recognized by the Spanish state and identified in “Wine Statues” and DO Priorat and DO Tarragona were among the first to be mentioned. While DO Priorat was established in the central part of the region in the area around the monastery and DO Tarragona covered the greater part of the vineyards in the Tarragona province, soon an unofficial part of the latter, called “Falset Subzone” started showing specific characteristics important for quality winemaking. This subzone has now been recognized as “Denominació d’Origen Montsant” (Montsant Designation of Origin/Wine Appellation) and was created in 2001. The grape varieties accepted for winemaking in the region are various but the most diffused are Macabeu and Garnatxa Blanca among the whites, and Garnatxa Negre and Carignan for the red grapes. The White Grenache is becoming more and more popular because it is well adapted to hotter climates, very resistant to drought and berries are very juicy. Wines made from this variety are extremely flavoursome. Red Grenache, along with the Carignan, is widespread throughout DO Montsant and it is well resistant to drought. Wines made from it are delicious and big, with notes of ripe black fruit (cherry), raisins, and sweet grape juice with balsamic overtones. The Carignan is a very productive variety, capable of making elegant and silky wines when picked from old vines. Old vines are highly valued in the Montsant. Usually for “old vines” they mean vines which are over 50 years old. These vines are the great treasures of the DO Montsant because they give character to its wines. Wine descriptions Montsant WHITE WINES main characteristic is silkiness. The colours are in a range from lemon yellow to straw yellow. Colours are intense due to the hot sunny weather. Some wines may show greenish notes, among other that resemble new gold. Typical aromas are of white fruits like pear and apple, then there are blossoms and vegetables notes on the other side. If grapes used are White Grenache, notes of ripe fruits, honey, dried fruits (apricot) are appreciable. While in general young white wines are marked in taste by their sweetness and acidity, the whites from Montsant give silky, voluminous, and viscous sensations. Montsant RED WINES have intense colour with purple or black cherries tones with purple rims. Perfumes of ripe fruit aromas (in some cases raisins) dominates, often accompanied by balsamic and spice sensations. In mouth, along with acidity and sweetness, there is the tannic component (astringency), and mature tannins and velvety notes are characteristic of wines obtained with grapes harvested from old vines.

Wine region description Etna wines, wines produced in the territory of Etna volcano in eastern Sicily, can be white, red, and Rosato. The main grape for the white is Carricante, and the main grape variety for the red is Nerello Mascalese. Etna area of production lays within Catania province, and it comprises 20 municipalities whose territories are on the slopes of this volcano. Etna is the highest active volcano in Europe (3,300 m), it is a conic mountain with a diameter of about 180 km (112 miles). The viticultural area is on the median belt. The whole area is somehow peculiar and considered like an “island within the island”. Volcanic soils have great reputation in agriculture, and viticulture is between 300 and 900 m above sea level, with peaks up to 1,100 m. The climate is Mediterranean-temperate, with average yearly rainfalls decidedly superior to the rest of the island; temperature excursions are wide, and rarely temperatures are extremely high in summer months. Catania province and Etna municipalities are the cradle of the most ancient Sicilian agricultural civilization; this part of the island was the first to be colonized by the Greeks (729 B.C.) and likely the contact with wine and vines started then. Certainly, on the III century B.C. vines were cultivated on the Etna slopes, as recorded in writings of Greek poet Theocritus of Syracuse. The viticultural area during so many centuries endured some changings, generally tracing down to three factors: human events, volcanic eruptions, and phylloxera (first part of XX century). The current wine area determination has been one of the first to be recognized in Sicily and one of the oldest in Italy, dating back August 1968. Nerello Mascalese red grape variety is eminently typical of this area, taking its name from the county of Mascali and being cultivated there since time immemorial. The Carricante white grape perform exceptionally well on greater heights, and it is characterized by high and constant yields. The typical “Terrazze” (terraces), which are part of the viticultural working environment, co-participate along with nature to the making of Etna terroir, by influencing the degree in which soil retains water, and protecting biodiversity, and providing unique panorama and cultural-historical identity to the territory. All these characteristics are greatly responsible for the evident and peculiar tastes of the Etna wines, which are balanced, pleasant, harmonious, characteristic, and elegant. The Etna area is indeed particularly suited for quality winemaking, and wines produced here have a marked minerality on taste, which is also good for longevity. The climate, greatly influenced by volcanic heights, ensure the best maturation of the grapes and the complete synthesis of their aromatic bouquet. This viticultural area is the latest in Sicily to complete natural maturation, meaning more time and resources for the vine to its growth. The millenarian viticultural history of this territory, in which people are training vines since time immemorial, closely links today’s human activity to Etna wine qualities. Wine descriptions ETNA BIANCO colour is straw yellow with some golden hues; its perfume is delicate and characteristic; its taste is dry, fresh, and harmonious. ETNA ROSSO colour is ruby red with some garnet red hues; its perfume is intense and characteristic; its taste is dry, warm, robust, full, and harmonious. ETNA ROSATO colour is pink leaning towards ruby; its perfume is intense and characteristic; its taste is dry and harmonious. The minimum alcohol content for the E. Bianco is 11.5% vol. and it is 12.5% for the E. Rosso and Rosato. On the label each bottle may present the name of the administrative unit in which the vineyards are trained (“contrade”); it is mandatory on label the vintage of production, and the glass bottle is the only container that can be used, and the only stopper permitted is the one that goes all through the bottle neck.

Origin and culture CONEGLIANO VALDOBBIADENE PROSECCO can be available in four types: still, frizzante, spumante SUPERIORE, and spumante SUPERIORE DI CARTIZZE. Area for viticulture is limited to 15 municipalities, between Conegliano and Valdobbiadene; Superiore di Cartizze grapes can be cultivated only in one sub-municipality of Valdobbiadene called S. Pietro di Barbozza. On labelling, when it is written “Conegliano Valdobbiadene” it is not necessary to add “Prosecco” or “Superiore” terms. It is possible to mention the specific municipality of production of the grapes by adding the term “Rive” and by including the vintage of production. Geographic territory is characterized by hills adjacent to Dolomitic Alps with soils made of sandstone and marl, alternated with layers of morainic and alluvial origin. Climate is temperate with relevant day to night temperature range. History of viticulture in the area dates to tablets of roman colonies. References then come from the VI century writings of the bishop of Poitiers who was born in Valdobbiadene and recalls the wine production of his birthplace; then many documents from the XIII century called “Statutes of Conegliano” during the rule of Venetian Republic, mention the wine as being appreciated by the foreigners royal courts of England, Augsburg, and Poland. The first reference of term Prosecco in Conegliano is of 1772. Various vinicultural studies were then brought forward around Prosecco grape varieties and their identification and selection. Winemaking tradition of the territory and scientific culture led then to the establishment of the first school of viticulture and enology of Italy (and of the world), in Conegliano in 1876, which is still today the main centre of research on viticulture for the Italian ministry of agriculture. In 1962 winemakers of the area went together to create a consortium for protecting the name PROSECCO DEI COLLI DI CONEGLIANO VALDOBBIADENE. 1966 has seen the birth in the area of the first Strada del Vino (wine trail) of Italy, which confirms the winemaking tradition alongside with the pleasantness of the environment. Since 2020 the area is UNESCO World Heritage Site. Wine characteristics CONEGLIANO VALDOBBIADENE PROSECCO SPUMANTE SUPERIORE colour is straw-yellow with persistent foam; smell is pleasant, characteristic; taste is fresh, harmonious.

Wine origin and culture AMARONE DELLA VALPOLICELLA can be produced in vineyards located in 19 municipalities in province of Verona, with grape varieties authorized for the cultivation in the area, after minimum four years from the vineyard planting, from vines trained exclusively at “Spalliera” or “Pergola Veronese”. Grapes must be withered and following dehydration they must be enough sweet to give a wine with natural alcohol content of at least 14%. Withering (“appassimento”) must respect traditional parameters, and wine cannot be vinified before the 1st of December. Selling cannot start before minimum fining of two years, starting from the 1st January of the year after the harvest. Label must record the vintage. Geographically, the area of production covers the foothills of Verona province from Garda Lake almost until bordering with the province of Vicenza. Climate is mild, due to southern exposition of the vineyards, influence of Garda Lake and windscreen protection of Lessini mountains range. Heigh of vineyards can reach 500 meters asl. Amarone della Valpolicella history begins four centuries after Christ when Theodoric, king of Visigoths, required for his table wine obtained with the withered grapes. After 1000 CE, Amarone della Valpolicella wine value was used as a form of payment for feudal right. References to this wine continue with a specific mention discovered in a land registry evaluation document dated 1503. The earliest tasting notes on this wine appears by the end of the 19th century and the first selling of a bottle named “Amarone della Valpolicella” dates 1953. In 1968 we have the first attestation of the name as protected identification of origin. The success of this wine continued with positive, enthusiastic reviews from wine critics and was secured by the continual improvement of winemaking techniques implemented by the winemakers for several years, in viticulture, withering, winemaking, fining and ageing stages. Amarone has probably the greatest longevity among the greatest Italian wines. Wine characteristics AMARONE colour is charged red, sometimes tending to garnet with ageing; perfume is characteristic, bold; taste is full, velvety, warm; the minimum alcohol content is 14%.

Langhe is a hilly area to the south and east of Tanaro River in the region of Piemonte. Part of Langhe, including Roero are part of UNESCO World’s Heritage list. The main red grapes are Dolcetto, Barbera, Nebbiolo, Freisa, Merlot and Pinot Nero. The main white varieties are Arneis and Favorita in Roero area, Chardonnay and Sauvignon in most areas. Alba is the home of magnificent, elegant wines like Barolos and Barbarescos, also produces great Dolcettos and Barberas, even Chardonnay makes very elegant white wines in this region. Nebbiolo grape in Roero makes intense, spicy wines with great fruit character and sweet tannins. Wine descriptions BARBERA D’ALBA SUPERIORE has ruby red colour; smell is fruity and characteristic and can deliver some oaky notes; taste is dry, sapid, and harmonious. LANGHE ROSATO has pink or light ruby red colour; smell is characteristic, subtle, and delicate; taste is dry or mild, velvety, and harmonious. LANGHE ARNEIS PASSITO has gold, amber to intense amber colour; smell is intense, complex, may carry oaky notes; taste is sweet, velvety, and harmonious. NEBBIOLO D’ALBA colour is ruby red moving to garnet; smell is fruity and characteristic; taste is dry, velvety, and harmonious. NEBBIOLO D’ALBA SUPERIORE is ruby red colour, moving to garnet; smell is fruity and characteristic, may have oaky notes; taste is dry, velvety, and harmonious. ROERO ARNEIS colour is straw-yellow; smell is delicate, fresh and may have some oaky notes; taste is neat and graceful, harmonious, eventually tannic. ROERO and ROERO RISERVA colour is ruby red or garnet; smell is fruity, characteristic and may carry oaky notes; taste is dry, substantial, harmonious, eventually tannic.

ALPI RETICHE wines are produced within 37 municipalities in the province of Sondrio. ROSSO DI VALTELLINA and VALTELLINA SUPERIORE are wines made of minimum 90% of Nebbiolo Chiavennasca grape variety in the mountainous shores of Adda up to 700 meters of altitude asl. SFORZATO DELLA VALTELLINA, produced within the area, must be made using withered grapes which must lose about 30% in volume of water contained in fruit. Alpi Retiche, Rosso di Valtellina, Valtellina Superiore and Sforzato di Valtellina share geography and history. Valtellina is in Sondrio province to the north of Garda Lake between 46 and 46.5 parallels. The area in unique for cultivation of Nebbiolo (Chiavennasca) because of five factors: 1. The valley is longitudinal to the mountain range, so vineyards are facing south; 2. To the north and to the east the valley is protected by Rhaetic Alpine range, which is all above 3’000 meters and some peaks arrive beyond 4’000; 3. To the south the Orobie Alpine range closes the “amphitheatre”; 4. Proximity to basin of Como lake, which regulates and mitigates temperature; 5. Viticulture stays on the Rhaetian crests with southern exposure, between 300 and 700 meters asl. This territorial setting provides constant ventilation, considerable lighting, high thermal gradient, low rates (65 to 80%) of air humidity. Dry walls have an estimate length of 2’500 Km (1’550 miles) and this factor increments the irradiation effect which allows an increment of +4 to +5°C during the day in the terracing and a greater temperature range between day and night. Soil of Valtellina is mostly sandy (about 70%), silty (18%), without limestone. It is flaking granite rock, very permeable, with poor water retention [14]. Due to its challenging environment, viticulture in Valtellina is difficult, let us say "heroic"[8]. Origin of viticulture in Valtellina dates to the Roman era when the terracing was already in maintenance, although earliest civilizations like the ones of Etruscans and Ligurians might already being doing it before. Rationalization of viticulture happened in 10th and 11th centuries due to Maestri Comacini and Benedictine monks; records say Saint Ambrose Monastery in Milan used to own several plots of vine on the Rhaetic versant. During almost three centuries (1550 to 1797) Valtellina was controlled by the Grey League belonging to the Swiss government which increased the export of the Valtellina wine in northern countries, being there appreciated. [14]. Wine descriptions ALPI RETICHE ROSSO colour is ruby red; smell is fresh and fruity; taste is savoury, slightly tannic. VALTELLINA ROSSO colour is ruby red, eventually with garnet contours; smell is delicate, persistent, characteristic; taste is dry, slightly tannic, eventually with oaky flavours. VALTELLINA SUPERIORE colour is ruby red tending to garnet; smell is characteristic, persistent, fine, and pleasant; taste is dry and slightly tannic, velvety, harmonic and characteristic; minimum alcohol content is 12%. SFORZATO DI VALTELLINA colour is ruby red eventually with garnet contours; smell is intense, with scents of ripe fruit, wide; taste is very silky, dry, structured and characteristic, eventually with oaky flavours; minimum alcohol content is 14%. [14]. [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

LAZIO wine area of production is within the territory of Lazio administrative region. Limits to yields per hectare, to enhance wine intensity, are set in 21 tonnes for white, 20 for red and rosé, 10 for passito, 14 for late harvest. Minimum alcohol content is 10% for white, rosé, and red wines. Lazio geographically is made of three great morphological and geological units: coastal part, hills of volcanic districts, and Apennine mountain range. Lazio territory is mostly hilly (54%), only 20% is flat land and the residual 26% is mountainous. In Lazio there are three main groups of soil: ancient sedimentary that are mostly limestone rocks, in the mountain ranges; recent sedimentary, mostly marls in the hills and flat lands; then volcanic soils, made of yellowish sands and grey clays. Average heigh of vineyards is between 20 and 1’000 meters asl, exposed towards south and south-west. Climate of the region can be divided in temperate, which characterises mountains and high hills, and Mediterrean, which characterizes hills and flat land until the Tirreno coast. Historically vine cultivation in the region is present since very ancient times; Romans developed the cultivation of the vine initially learning it from the Etruscans, since by the times of the early history of Rome. Traditionally, the best wines in Lazio are produced in areas which are the most adapted for viticulture, like hills and volcanic soils or red earths. Lazio is thus one of the most ancient wine regions in Italy. In the end of the19th century (1883) a research found that as much as 200 grape varieties were cultivated in municipalities of Lazio. [14]. Wine description LAZIO BIANCO colour is yellow, sometime tending to gold or to greenish; smell is intense and fruity; taste is typical, dry, savoury. LAZIO ROSSO colour is ruby red, tending to garnet in ageing; smell is complex, fruity; taste is harmonic, typical. [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

Friuli Venezia Giulia is considered one of Italy's most prestigious winemaking regions. This is above all true regarding its white wines [1]. FRIULI ISONZO wines can be produced in the province of Gorizia within 21 municipalities. Friuli Isonzo geographically is located on the oriental part of Friuli Venezia Giulia region, in Gorizia province. The territory is a sort of plateau, which hosts river Isonzo, degrades towards Adriatic Sea and it is made of alluvial soil as well as the ones originated by the movement of glaciers from Giulie Alps. The plateau is an “open window” for the colder winds from the Balcans in the east and from the warmer winds from the Sea in the south, the latter prevailing. The cooler area is between Gorizia and Cormons and the warmer is between Gradisca d’Isonzo, Romans and Mariano. Friuli Isonzo history was early influenced by the proximity to Aquileia, the most important city in the region at Roman times, as recorded in 77 CE by Pliny the Elder who described the wine produced in the area as characterized by the presence of the Sea breeze. The relevance of the Isonzo area in wine history became clear in 19th century both because of relationship with Austrian Empire technical knowledge and Intereuropean commercial presence, and because of Louis Pasteur who established himself there for a while to help carrying on studies on viticultural diseases. In 1891 Gorizia hosts the IV Austrian Enology Congress which had phylloxera as one main topic and so the event appeared to be the first true “world congress” for the enology sector. Since the ‘70s and the ‘80s we can see a change in the concept of Isonzo wine, moving from a product for local consumption into something more interesting; to realize this design great help came from a new generation of winemakers that put their focus on quality of production. Now their association, founded in 1966, includes 90 producers which pursue this philosophy of fine wine, that nevertheless led in following decades of increasingly greater acknowledgments. [14]. Wine description CHARDONNAY colour is straw yellow in different intensities; smell is delicate, characteristic, pleasant; taste is dry, velvety, silky, harmonic; minimum alcohol content is 11%; MALVASIA colour is straw yellow; smell is pleasant; taste is dry, delicate; pleasant; minimum alcohol content is 10.5%. PINOT GRIGIO colour is straw yellow, eventually with coppery hues; smell is characteristic, pleasant; taste is dry, harmonic, pleasant, characteristic. RIESLING colour is straw yellow; smell is fairly intense and characteristic, delicate, pleasant; taste is dry, fairly bodied, harmonic, characteristic, pleasant. SAUVIGNON colour is light golden yellow; smell is characteristic; taste is dry, bodied, velvety, pleasant. FRIULANO colour is between straw and golden yellow, tending to citrusy; smell is delicate and pleasant, characteristic; taste is dry, warm, full, has a slightly aromatic background. [14]. [1] Cernilli, Daniele (2017). "The Ultimate Guide to Italian Wine 2018". Doctor Wine by Daniele Cernilli. ISBN 978-88-941075-1-8 [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

Franciacorta are wines made exclusively by secondary fermentation in bottle and disgorgement, with Chardonnay, Pinot Bianco, Pinot Nero, Erbamat grapes, in Brescia province. Direct pressing (no destemming) is mandatory but for Pinot Nero in Rosé. Minimum refinement is 18 months, 30 for Satèn Millesimato, 60 for Franciacorta Riserva. Franciacorta area is enclosed within rocky hills to the east, Lake Iseo shores and foothills of Rhaetic Alps to the north, Oglio river to the west and Orfano mount to the south. Vines had grown spontaneously since prehistorical times; afterwards, viticulture was brought forward mostly by monks in monasteries operating soil remediations on “duty-free” basis, “francae-curtes” in latin, hence the name. The boundaries described in today’s norm for production were set by the duke of Venice Francesco Foscari in 1429. The landscape has great variability noticeable in the making of cuvees, because of various maturity profiles. Normally, Franciacorta are rich in delicate notes of citric and dried fruit (almond, hazelnut, white fig). There are six main soil profiles: “thin moraine”, returns complexity and veg-spicy notes; “thin deposits”, returns flowery notes; “fluvial-glacier”, returns dry-fruit notes; “deep moraine”, returns intense dry-fruit and veg-spicy notes; “distal colluvi” and “stepped colluvi”, like deep moraine but with diverse levels of acidity, productivity, and maturations. The firsts historical records of local “biting” wines date back 1570 by medical doctor G. Conforti, describing them in a way resembling some of the great intuitions abbot Dom Perignon experienced later. [14]. Wine description FRANCIACORTA foam is fine and intense (persistent, and creamy for the Satèn), straw-yellow to golden colour; delicate, ample, complex smell with refermentation notes; it has sapid, fresh, fine, and harmonious taste. Riserva might have coppery hues and more complex smell. [14] [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

RAVENNA is a city and a Province in Emilia-Romagna region. In this area, soil used for viticulture are either clayey or free-clayey-silty, with a good presence of limestone, sub-alkaline and draining. A good area for viticulture is the one adjacent to the Adriatic coast, where soils have also a yellow-sand component. Wine are characterized by good texture and interesting smell. Since the end of the ’80 we see progressive diffusion of grassing in vineyards, which helps in managing quality production in hilly than in plain soils. [14]. The vineyards of Sangiovese, Trebbiano and Albana are an indication that you are in Romagna [...]. The best Sangiovese wines from this subzone are from the hills south of the Via Emilia and hold their own against the best Italian reds. [...] Under this umbrella is a new DOC Romagna [...] and then there is an Albana di Romagna that is DOCG [1]. ALBANA DI ROMAGNA represents a unique terroir of Italy. Since roman times, Albana vine is cultivated in this area only. That is because of a unique geological formation which is called “Spungone” and it is characterised, among other things, by yellowish sands. Due to the long tradition of cultivation of this grape in the area, it may come in different typologies, from “Secco” (dry) to Passito (sweet) Riserva. Albana typical varietal note recalls the sage, which can be matched by fruity notes, particularly apricot. [14]. Wine descriptions RAVENNA FAMOSO colour is straw-yellow, variably intense; smell is intense, with a satisfactory range of floral to fruity notes, linked to vineyard, aromatic notes are perceivable; taste can be dry or mild, variously acidic, sapid. RAVENNA CENTESIMINO colour is ruby red; smell is vinous with notes of variably matured fruits sometimes alongside with floral notes, often of violet, and spicy notes, expressive of vineyard, typical is note of rose; taste ranges from dry to mild, depending on acidity of the grape, it has good tenure of sapidity and fullness. ROMAGNA ALBANA SECCO colour is straw-yellow conducive to gold-yellow for aged ones; smell is light and characteristic of Albana grape; taste is dry, a bit tannic, warm, and harmonious. [14]. [1] Cernilli, Daniele (2017). "The Ultimate Guide to Italian Wine 2018". Doctor Wine by Daniele Cernilli. ISBN 978-88-941075-1-8 [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

“Cote de Gascogne” is the name of red, white, rosé, or extra-matured wines coming from a specific area in south west France. Wines have aromatic freshness, and main flavours are typically fruity or flowery for the young wines while once coming from extra-matured raisins flavours are more evolved of mature fruity. Gascogne is that historical area having Garonne river to the north, Landes forest to the west, and Pyrénées to the south. It stays both in Aquitaine than in Midi-Pyrénées regions and the grape production lies on the entire Gers, then on some municipalities in Landes and in Lot-et-Garonne departments. Climate is oceanic tempered with a gradual contrast from the ocean to the continental inland. This character influences soils too indeed they are prevalently sandy to the west and mostly clayey and calcareous to the east. The firsts vineyards date back the Gallo-Roman times; then viticulture developed during all medieval times and important wineries were mentioned in historical documents of the XIV century as part of a florid commerce with England, Countries at North Sea latitudes, then later the Netherland and so production increased well until the XVIII century. During the wars of Revolution and Empire commerce decreased and then Phylloxera made the situation even worst. During the XX century winemakers started to reunite for growth and formed the first syndicate on May 15th, 1979. [14]. Wine description Winemakers of Cote de Gascogne focus on the most recognizable “primary” aromatic, varietals notes, traditionally identified in the fresh and fruity citrus and exotic flavours. With the modern progresses in winemaking techniques and due to the mild climate, which permits complete grape maturity, these focus on varietal notes is achieved and appreciable. [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

“Terre del Volturno” includes white, rosé, and red wines made in the municipalities and with the grapes eligible in the provinces of Caserta (76 municipalities, including Castel Campagnano) and Napoli (3 municipalities). Among the 13 registered grape varieties, there are Casavecchia, Pallagrello bianco (white) and Pallagrello Nero (red). Volturno itself is the most important river of southern Italy; it crosses Campania region for 175 Km (108 Miles) originating in Abruzzo National Park and flowing out by Tirreno sea. Soils in Volturno Valley are suitable for farming since immemorable times. By the end of the IX century BC at the time of the earlier Greek colonies, a type of Viticulture was carried out by Etruscans around their Capua settlement. During the Roman Empire, the winemaking in the area was considered a resource to protect, but after the fall of it any type of quality agriculture perished superseded by subsistence practices. Vines at some extent continued to be looked after by religious organizations being part of Christianism rituals. Only recently, since the late XVIII century’s natural research, they got to rediscover some of the original grape varieties forgotten, initially just from a botanical view. Hence, in more contemporary time, the winemaking interest bent more towards interesting local varieties than the usual international ones. Precisely, local wines of this area have been considered having balanced physic-chemical characteristic over all varieties and having taste and smell for the most expressive of flavours typical of the vines. Wine description TERRE DEL VOLTURNO BIANCO typically has a straw-yellow colour; delicate, fruity, and characteristic smell; dry, fresh, and harmonious taste. TERRE DEL VOLTURNO ROSSO has a ruby-red colour, tending to garnet with ageing; smell is pleasurable, delicate, characteristic; taste is dry, fresh, harmonious. [14] [14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it