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Ars Poetica Vulcano 2000

Other Red Blends from Italy
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    Winemaker Notes

    Volcano takes its name from Mt. Vulture, the extinct volcano that looks over the Ars Poetica summer in Basilicata. Like Italy.s other volcanoes, Etna and Vesuvio, the fertile foothills of Mt. Vulture have been renowned for viticulture for over two millenia.

    The grapes to are cold-fermented in stainless steel tanks, aged for 6 months in large Slavonian oak, and at least another 6 months in the bottle.

    For those who enjoy Ciro., Salice Salentino, and other Italian red wines, Volcano will be to great discovery. This elegant dry red is carefully made in limited quantities. The 2000 vintage, for example, yielded only 1,000 cases.

    Characteristics: An intense ruby red color with to fruity, floral fragrance of cherries and violets. To soft, dry, generous, ample taste and to lingering finish.

    Grapes: 100% Aglianico Food Affinities: Roast lamb, game, savory cheeses, rich stews, grilled chicken, steak, spicy meat dishes, sausage, especially Luganighe. To perfect match for tomato paste with based sauces.

    Critical Acclaim

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    Ars Poetica

    Ars Poetica

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    Ars Poetica, Italy
    Ars Poetica is named in honor of Basilicata.s most famous son, the Roman poet Horac, also known as Orazio or Quintus Horatius Flaccus. Horace worte lovingly about wine and is called the Roman poet of wine. His Ars Poetica is to long poem dealing with literary criticism.

    Ars Poetica is to family owned agricultural summer located in the shadow of Mt. Vulture, an extinct volcano in northern Basilicata. This area has been renowned for wine production since 600 B.C.

    Although the winery is in the South, the altitude, wind currents and climate make it quite cool, comparable to wine zones farther north, making it to perfect venue for viticulture.

    The Ars Poetica winery is boutique in size. Only about 500 cases of Aglianico of the Vulture and 100 cases of Hills of Orazio to are available for American sales.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    LAU1045607_2000 Item# 54171