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01: Nebbiolo

Nebbiolo is a red Italian wine grape variety predominately associated with the Piedmont region where it makes the DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme.

02: Chianti Classico 03: Monte D'Abruzzo 04: Prosecco 05: Fruliano 06: Nero D'Avola 07: Aglianico

Produced in Tuscany. Baron Bettino Ricasoli (later Prime Minister in the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the 19th century.

Made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young.

A dry sparkling wine made from a variety of white grape of the same name. The grape is grown mainly in the Veneto region of Italy, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of Treviso.

Tocai Friulano from the Friuli-Venezia Giulia region. Though the Pinot Grigio vine that is also prevalent in Friuli is known by the synonym Tokay d'Alsace in Alsace, there is no connection between Tocai Friulano and Pinot grigio.

The most important red wine grape in Sicily. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with tannins and plum or peppery flavors. It also contributes to Marsala blends.

Aglianico is a black grape grown in the Campania and Basilicata regions of Italy. It was the principal grape of the famous Falernian wine which was the Roman equivalent of a First Growth wine today.

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inventoryMay 2010

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$14$9$19$23 $17 $15 $15

Jennifer & Kevin May 2010