![]() ![]() "Controlled Designation of Origin" is the Italian answer to the French AOC ( Appellation d'origine contrôlée). Vino a Denominazione di Origine Controllata (DOC) ![]() For example, at least one producer in the Astigiano (a wine-producing region in the province of Asti, in northern Italy) makes a dry Moscato and labels it VdT because IGT regulations dictate that Moscato should be sweet. As a result, almost all of the quality wines that were formerly VdT are now labeled as IGT, the few exceptions being wines made in ways not encompassed by the IGT regulations. The Vdt made today is mostly plonk, and this is because the laws were changed to prohibit putting a vintage on VdT wines. In short, in the past, with Vino da Tavola you either got "plonk".or something spectacular. However, whereas Tuscans blended Sangiovese with varying amounts of other grapes (usually Cabernet or Merlot), or vinified French grapes by themselves (Collezione de Marchi L'Eremo, a Syrah, or Fontodi's Pinot Noir, for example), in Piemonte they blended Nebbiolo and Barbera, under the theory that the Nebbiolo will supply the tannins, while the Barbera will supply acidity (Giorgio Rivetti's Pin, for example, is wonderful). Though most of the stellar Vini da Tavola were Tuscan, a number of Piemontese producers began to experiment with them as well. Sangioveto VdT, from another renowned Tuscan producer, Badia a Coltibuono, was named after a grape type, and therefore couldn't be called a Chianti Classico though it was, in fact, very classic - and very good, too. For example, Tignanello VdT, by the well-known and respected Tuscan wine producer Antinori, was a superb red wine that contained too much Cabernet to qualify as a Chianti Classico. In the past, however, there were also some spectacular Vini da Tavola, made by extremely good producers who decided to make something that didn't qualify for a superior status simply because of its composition or the way it was made. Tavernello is a good example of this type of wine. These days, most Italian table wines are insipid, thin, weak, and acidic, the sort of wine that used to be sold in jugs and is now sold in Tetra Paks. Barbera produces wines with a rich, fruity flavour that retains a light mouthfeel, while Dolcetto is well balanced in terms of acidity and tannins.This literally means "table wine" and it's a wine intended for everyday drinking, whose production process is restricted by very few rules and regulations, other than that the stuff is not poisonous. Other popular grapes grown in Piedmont are Barbera and Dolcetto, both of which are considered more “everyday” wines they should be enjoyed young and have soft tannins, making them more palatable and versatile with food pairings. Barolo, nicknamed “the King of Wines”, develops a rich perfume with touches of liquorice, rose and truffle when aged, and it pairs well with hearty fare such as red meat. Nebbiolo produces light-coloured red wines that are bold and tannic and age well, becoming richer with time. The climate creates a characteristic fog that helps to ripen the Nebbiolo grape used in both of these wines. Nestled within the Po River Valley, the region is flanked by the frosty Alps up north and is in close proximity to the balmy Mediterranean. Italy’s northern Piedmont region produces some of the country’s most renowned red wines: Barolo and Barbaresco.
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