One of the most recurring subjects about the world of wine, and with that the one of distillates and alcoholic beverages, is the relation young people have with these kind of products. An extremely delicate subject, of course, one of those which cannot be taken lightly and with superficiality. Young people are the ones who indisputably represent in every epoch and in every place the future of humanity: the development of customs and of society will inevitably touch their lives. If it is true future is the consequence of present time, and it is right in the future young people will be tomorrow's adults, the responsibility of the ones who in this very moment, the present time, are adults, is to prepare good premises to the ones that, tomorrow, will take their place. Among these responsibilities we believe there is also the must of keeping cultures, traditions, memories of the past and, above all, in the respect of the ones of others. These are presuppositions which allow to understand the present time and to shape the future, in the hope the experience of the past will be useful for not making the same mistakes. Sad to admit, history does not teach anything to men and the inexorable repetition of the same tragedies sadly confirms that.

 Young people are usually blamed for abusing alcoholic beverages, and this corresponds, in general terms, to the truth. Indeed what preoccupies the most is the abuse, something done by the ones who do not appreciate something or were not educated to the right appreciation and respect of that thing. It should be however noticed the general relationship young people have for wines is, according to many aspects and in general terms, different from the other alcoholic beverages and liquors. Young people seems to pay attention to the quality of wine they drink - this is certainly an extremely positive factor - and, in general terms, it seems they prefer to drink little wine provided it is of good quality. Perhaps this is the consequence of the increasing interest for wine, both from consumers and media, and, it seems, wine is treated with importance and esteem for which, maybe, one is likely to consider it with higher “respect”. Nevertheless wine contributes, uniquely by means of its abuse, to the development of a preoccupying social plague: alcoholism. This is something that, of course, does not play in favor of the beverage of Bacchus and it is something to be not proud of: alcoholism is certainly something to be prevented and contrasted.

 Nevertheless the ones who can be defined as wine lovers are in no case alcoholists. Whom truly appreciates wine knows very well how to relate to it: whom truly knows and appreciates wine knows moderation is the best way, as well as the most intelligent and wise, to get the maximum pleasure out from this beverage. What is therefore the factor that makes the difference from the ones who appreciate wine to the ones who abuse it? Culture and knowledge. If the abuse of wine among young people is because of the lack of culture and knowledge, therefore they have no faults, indeed the fault is of the society, our society, which was not capable of giving a proper culture to young people, which made them believe the consumption of alcohol, even worse the abuse of alcohol, is something that characterizes “great” people to be taken as an example. What can be done then? Repressing and forbidding the consumption of alcoholic beverages? It would be, we think, even worse. Every adult knows very well that when he or she was young experienced a sort of pleasure in transgressing rules and prohibitions, in a sort of challenge. Moreover, it is historically proven, prohibitionism gave the opposite results in the societies where it was imposed.

 If culture and education, in the sense of knowing something in the right respect and appreciation, are the factors which allow a better relation to wine, therefore it is right and desirable to work for this goal. There is lots of talk about wine, let us say sometimes are also heard disputable words about wine, and the number of sensorial tasting courses are continuously increasing. This is certainly a positive factor which indicates the spreading of a certain culture and of a conscious interest. An even more positive factor is that to these courses take part lots of young people. A positive sign for which a merit is to be recognized to the many professional and amatorial associations who work since many years in this sense and for the spreading of the right wine culture. Disinformation is always and however a damage for the ones who undergo to it, even worse when it is arbitrarily organized in order to disinform and to reach dishonest and disputable goals. We believe it is hypocritical, as well as not correct and honest, to generalize about the negative effects of wine without saying a single word about its positive effects. Medicine and science continuously inform us about the effects of wine on our health, both positive and negative ones: a good way to inform while simply telling the truth about every single aspect without prejudices.

 Wine can certainly have negative effects on health, but it is also true this happens only when one abuses of it. Would not it be good, therefore, to rightly educate and inform young people about every aspect, good and bad, about wine? Behaving in a correct way towards someone also means to have his or her respect, and young people must be respected, just like any other group of individuals, without taking advantage from their inexperience and from their desire of learning and growing up. This is also useful for the surviving of wine itself: if young people are taught wine is a negative element, uniquely showing its negative effects and without having it appreciated and known for what it really is, the future of this millenary beverage will be sadly compromised. In this regard we trust the intelligence of young people and their desire of learning and growing up: we wish their intelligence will be useful to them to go beyond the superficiality of things and the simple act of “drinking”. Wine is a culture belonging to tens of people of the world, it is a human heritage and the expression of the human genius which joins nature. Let's try to respect this and respect, first of all, means not abusing of something.

 Respect is also made of correctness and with absolute correctness must be taught the culture of wine. Anyone appreciating wine knows that what he or she has in the glass is not something to be simply drunk: it is something that must be understood, which can tell thousands things about it by means of senses, with its color, its aromas and taste. It is not something to be drunk in an uncaring and inattentive way. Wine is an extraordinary beverage which deserves respect, and with respect it must be treated, which requires attention, which can give pleasing moments and emotions to the one who has the will to understand it, always remembering that all that is realized with moderation and never with abuse. Well, this is what we should teach young people, to the ones who in a distant future will have the responsibility of passing the culture of wine to the ones who will inevitably be tomorrow's young people.

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 Piedmont, prestigious Italian wine region, is almost exclusively associated to the production of great red wines, nevertheless it is often forgotten that in this region are also produced excellent white wines and renowned sparkling wines. Indisputably the role of Piedmont in the development of the modern Italian enology is, and was, fundamental: it is right in this region that, as a matter of fact, began that extraordinary revolution which took Italy back to the top of high quality production. Names like Barolo, Barbaresco, Nebbiolo and Barbera are just few examples of wines and grapes which evoke in every wine lover's mind thoughts of quality and enological excellence. Nevertheless the heritage of Piedmont is also rich in white wines and grapes, pleasing and aromatic, not only Muscat Blanc used in the renowned Asti, but also Arneis, Favorita, Cortese and Erbaluce, just to mention the most famous ones of the region.

 In an enological point of view, Piedmont, when compared to the other Italian regions, represents a sort of exception: here wines are for the most part mono varietal, that is produced with just one grape, and wines produced with more grapes, no matter they are frequent in many areas of the region, represent a minority of the production. Moreover viticulture of Piedmont is usually based on the concept of terroir and cru: a specific wine is exclusively produced with grapes from different vineyards whose name is also used for the definition of the wine itself. Famous is the example offered by two great Piedmont's wines, Barolo and Barbaresco, both making use of this productive concept. Names like Bussia, Lazzarito, Cerequio, Rocche and Brunate are few examples of Barolo's crus, whereas Rabajà, Asili e Montestefano are Barbaresco's. The areas of Barolo and Barbaresco also offer examples for the terroir concept adopted in Piedmont. In these two areas have been individuated some places and communes having peculiar characteristics which give wines their personality. Communes like La Morra, Barolo, Serralunga d'Alba, Monforte d'Alba and Castiglion Falletto are the “privileged” areas for Barolo, whereas Barbaresco, Treiso and Neive are Barbaresco's.

The region of Piedmont

 The renaissance of Piedmont's enology, event which had, as a matter of fact, boosted the Italian enology in the world, began around the half of the nineteenth century with the revolution introduced in the production of Barolo. Until that time the production of Piedmont's wines was mainly sweet: a tradition which is probably explained by commercial reasons, when the area of Langhe, where Barolo is from, was the main provider of wines for the powerful Repubblica Marinara of Genoa. From the Ligurian city wines were routed to the sea; therefore a sweet wine could stand better the risks of a long sea journey while ensuring a better keeping. Moreover there is also another explanation on the fact Barolo wine were sweet and the cause was because Nebbiolo, the great grape used for the production of this renowned wine. Nebbiolo has a pretty late maturation and therefore the cold temperature of the Piedmont's cellars during the months on November and December, as well as the lack of specific yeasts, interrupted the process of fermentation therefore leaving a certain quantity of residual sugar. The drastic change of this wine was thanks to a French wine maker: Louis Oudart. Marquise of Barolo, Giulietta Falletti, asked Oudart to improve the wines produced in her cellar. After a preliminary investigation, Louis Oudart understood the huge potentialities of Nebbiolo grape and he also realized the reason why they were not successful in making a good wine: the interruption of fermentation and the excessive quantity of residual sugar. Thanks to his work born Barolo wine and it was a striking success in the whole area: Camillo Benso count of Cavour, who until then did not like Piedmont's wines, was so impressed by the new wine and decided to convert the cellars in his house at Grinzane for the production of the new Barolo. The same did king Vittorio Emanuele II in the vineyards of his hunt lodge of Fontanafredda at Serralunga d'Alba. The history of a great myth was just begun.

 Wine production of Piedmont is mainly developed in the south-eastern area of the region and in the northern part. The most renowned area of Piedmont is Langhe, an area surrounding the city of Alba, South from Turin, homeland of Barolo and Barbaresco wines. Piedmont is particularly associated to the production of great red wines, indeed in this region are also produced interesting white wines as well as sparkling wines, both sweet and dry. Wines of the region are mainly produced with local grapes, most of the times vinified alone, and the presence of international grapes is pretty modest and are usually used blended with local grapes. Among white berried grapes there are Muscat Blanc, Arneis, Cortese, Favorita and Erbaluce, as well as the less known, and however interesting, Timorasso and Nas-cetta. Among red berried grapes there is the powerful Nebbiolo, as well as Barbera, the most cultivated grape of the region, Dolcetto, Brachetto, Freisa and Grignolino. To these grapes are also included the less known, but however interesting, Vespolina, Bonarda, Uva Rara, Ruchè, Malvasia di Schierano, Malvasia di Casorzo and Pelaverga.

 Wines produced in Piedmont are classified according to the quality system in force in Italy, an unified system adopted in every region. The categories of the Italian quality system are, from the lowest to the higher, Vini da tavola (Table Wines), IGT (Indicazione Geografica Tipica), DOC (Denominazione di Origine Controllata) e DOCG (Denominazione di Origine Controllata e Garantita). In the category DOCG is also allowed the indication of the vineyard, of the place or subarea of production - it represents a higher level of quality - a characteristic usually found in Piedmont's DOCG wines, in particular in Barolo and Barbaresco. It should be however noticed the Italian quality system certifies the area of origin of a wine and the respect of the norms set by the disciplinary; real quality, as always, is a presupposition and a principle the producer adopt for his or her wines and on which he or she believes in.

 DOCG wines produced in Piedmont are (between parentheses the type and the grapes used for the production): Barolo (red; Nebbiolo), Barbaresco (red; Nebbiolo), Gavi (white and sparkling; Cortese), Asti or Moscato d'Asti (white and sparkling; Moscato Bianco), Brachetto d'Acqui (red and sparkling; Brachetto), Gattinara (red; Nebbiolo, Vespolina, Bonarda) and Ghemme (red; Nebbiolo, Vespolina, Uva Rara). The number of areas in Piedmont recognized as DOC are more than 40 and the production is about white and red wines. There also are countless wines produced as IGT, a category of quality, here in Piedmont as it is in other Italian regions, which deserves high attention: no matter it just represents the second level of quality of the Italian system, IGT wines are usually comparable, and sometimes also superior, to the best DOC and DOCG wines.

 Barolo is certainly among the most famous Italian wines and for tens of years it represented Italian enology in the world. This wine is produced with Nebbiolo grape and it is named after the homonymous city located 15 kilometers south from Alba. The production area of Barolo is historically shared by five renowned towns which also represent the best areas: Barolo, Castiglione Falletto, La Morra, Serralunga d'Alba and Monforte d'Alba, from which come the majority of total production. The impact of terroir of these areas on wines is pretty evident and wines produced in the five towns have different and personal characteristics. The composition of the soil in the towns of Barolo and La Morra gives wine a more round character, aromatic and fruity which usually ages faster. The soil of the towns of Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba, less compact and less fertile than the other two towns, produces more robust and intense wines which usually age slower. Wines produced in these towns also differ, in general terms, in color: the ones produces at La Morra and Barolo tend to ruby red colors, whereas the ones produced in the other towns usually have garnet and orange red colors.

 A typical characteristic of Barolo is the evident astringency because of tannins, a peculiarity which usually needs some years, usually about five, before getting a more round and less aggressive character. This characteristic also gave origin to two “sides” of producers: the ones who believe the production of Barolo should obey to traditional canons, with the result of a more aggressive and typical wine, and the ones who see Barolo as a rounder, modern and immediate wine, usually making use of barrique instead of cask, and diminishing fermentation and maceration times. Both styles have their supporters and this productive characteristic is usually reason of debates both among producers and among wine lovers. No matter these “traditional” or “modern” factors, it is however indisputable the greatness of Barolo. Among the most renowned crus of Barolo should be mentioned: Cannubi, Sarmazza and Brunate at Barolo; Rocche, Cerequio and Brunate at La Morra (Brunate is shared between the towns of Barolo and La Morra); Rocche, Villero and Monprivato at Castiglione Falletto; Lazzarito and Vigna Rionda at Serralunga d'Alba; Bussia, Ginestra and Santo Stefano di Perno at Monforte d'Alba.

 Considered for years as the “lesser brother” of Barolo, because of the Nebbiolo grape used for the production of both, Barbaresco is an extraordinary wine named after the city where it is produced, not far from Barolo. The fame of Barbaresco is more recent than Barolo, however the history of this wine is pretty old. Following the work wine maker Louis Oudart did in Barolo, around the half of 1890's professor Domizio Cavazza, teacher at the Enological School of Alba and director of Cooperative Winery of Barbaresco, he was successful in completely ferment a wine and therefore producing a dry wine. Barbaresco began its path towards notoriety in the 1960's thanks to the commercial efforts of Giovanni Gaja and Bruno Giacosa. It will be ten years later that Barbaresco will become one of the most looked for wines of the world thanks to the intuition and determination of Angelo Gaja, who against everything and everyone, will start making wine according the principles learnt in France. Whether Barbaresco is now admired and renowned everywhere, whether it finally acquired its own dignity and identity, it was thanks to Angelo Gaja who had the courage to start a new process and a new production style, a real and proper revolution, not only a productive one but also a cultural one, which was subsequently joined by many other producers.

 Barbaresco is produced with Nebbiolo grape and it is usually considered more elegant and refined than the neighboring Barolo. This wine is produced in the towns of Barbaresco, Treiso and Neive, each one of them, thanks to the conditions of the area, gives specific characteristics to wine, in particular the ones produced in certain areas at Neive that sometimes resemble Barolo and for this reason it is said they baroleggiano. Among the most renowned crus of Barbaresco are to be mentioned: Asili, Montefico, Montestefano and Rabajà at Barbaresco; Albesani and Gallina at Neive; Pajorè at Treiso.

 Langhe, an important wine area located near the city of Alba to the left bank of Tanaro river, is not only the homeland of the excellent Barolo and Barbaresco. Nebbiolo certainly is the most important and famous grape, however in this ancient wine land are also cultivated other grapes with which are produced interesting wines. Dolcetto and Barbera certainly represent two grapes of primary importance in this area. Among the most important places for the production of Dolcetto are to be mentioned Dogliani and Diano d'Alba, the latter even recognizes the existence of 77 different crus in its territory. Dolcetto makes wines with an evident fruity character, very pleasing and agreeable, with good tannins but low acidity, a characteristics that does not allow long aging times. Barbera is a grape which only recently obtained good recognition thanks to a careful and qualitative vinification: until some tens years ago it was considered as the most suited grape for the production of coarse and bulk wine. Now Barbera, capable of producing wines with a pleasing crispness, is rightly considered among the great grapes of Piedmont. A very interesting grape of Langhe, which is unfortunately not very known, is Pelaverga, cultivated in the commune of Verduno, capable of producing wines of high interest. Among white berried grapes cultivated in Langhe are to be mentioned Favorita and Arneis, the latter also present in Roero.

 On the right bank of Tanaro river there is another wine area, Roero, which is recently getting, rightly, higher and higher interest. Also here the most common red berried grape is Nebbiolo, however the initial notoriety of the area was because of a white berried grape: Arneis. This grape was used in the area blended with Nebbiolo in order to produce wines with a less aggressive character. White wines produced with Arneis offer pleasing and truly convincing aromas and tastes. Among red wines of Roero there are Barbera and Nebbiolo, both having different characteristics from the ones of Langhe, anyway having interesting and good value. Results obtained in Roero owe their success to a young vintner who was capable of expressing the quality of this area to the highest levels while being successful in giving a proper identity to Roero: Matteo Correggia. Thanks to his strenuous work for the revaluation of his land's heritage, Matteo Correggia, unfortunately recently passed away because of an accident, was capable of setting an indelible mark in the viticulture of Roero, something which is witnessed by his wines.

 In these two important wine areas of Piedmont, located in the south-eastern part of the region, the dominant red grape is not Nebbiolo but Barbera. Whereas in Monferrato it is frequent a slightly sparkling Barbera, in the area of Asti the same grape is used to make dry and structured wines. Another grape of primary interest in Monferrato is Grignolino used to make wines having a pretty pale color, very pleasing and agreeable. Another typical grape of Monferrato is Freisa, found in many wines of this area. In Monferrato is also present a red berried grape which is not very famous but certainly deserves a better attention, Ruchè, an exclusive heritage of Castagnole Monferrato. In these areas is also found the renowned Brachetto d'Acqui, produced both as sparkling and slightly sparkling, a wine which enchants for its strong aromas and for its agreeability. Another wine which characterizes the area is Gavi, a DOCG white wine, produced with Cortese, one of the noble and valued white berried grapes of Piedmont. Not far from Gavi there is a small town capable of producing an interesting wine: Ovada. In this town the main grape is Dolcetto with which is produced a wine, unfortunately in small quantities, having unique and interesting characteristics.

 In the area of Asti the most renowned grape is Muscat Blanc used for the production of the renowned sparkling wine named after the homonymous city. The success of Asti Spumante, simply called Asti, has a history of more than one hundred years when Carlo Gancia decided in 1865 to make a sparkling wine using Muscat Blanc. Since then this joyous and aromatic spumante spread everywhere in the world and it is one of the symbols that identifies Italian enology. Asti is produced with the fermentation in pressurized tanks, a system that was invented by an important man of the Italian enology and unfortunately almost forgotten: Federico Martinotti. Among the wines of this area produced with Muscat Blanc is to be mentioned the interesting Loazzolo. Red wine in Asti means Barbera and whether Barbera is now considered among the most important grapes and wines of Piedmont, this was thanks to Giacomo Bologna. Convinced of the potentialities of Barbera, he adopt production systems that were unthinkable at those times in his land, he treasured the experience of his journeys in France, California and Georgia and he finally adopt barrique for the aging of his Barbera: from that moment on the “popular” and “humble” grape acquired a relevant place among important wines.

 The northern area of Piedmont is usually less known than the south-eastern part. No matter Nebbiolo grape is widely used in these areas for the production of good wines, the notoriety of wines from Langhe, Barolo and Barbaresco in particular, does not allow them to have a better spreading. Nevertheless in the past the wines of these areas were considered even better than others, and despite of the scarce notoriety, they still have their charm and value. Among the most renowned areas there are Ghemme and Gattinara, where are produced the homonymous DOCG wines, in which Nebbiolo grape is blended with other typical grapes, and Carema, in the western part and near Vallée d'Aoste, produced with plain Nebbiolo. Among the wines of the area produced with Nebbiolo, alone or blended with other grapes, are to be mentioned Lessona, Bramaterra, Boca, Sizzano and Fara. An interesting white berried grape of this area is Erbaluce with which are produced white wines. This grape is also capable of producing extraordinary sweet wines, very looked for and appreciated, typical of the city of Caluso.

 Chardonnay. This is probably the most common and recognizable term in the wine parlance. For many Chardonnay is even believed to be the name of a wine and they do not even suspect it is instead the name of a grape. It certainly is a very spread and known grape that from its probable homeland, Bourgogne, it spread everywhere in the world and now it is the most used grape for the production of wines, both alone and blended with other grapes. The spreading of Chardonnay is so wide that since tens of years is considered as an international grape, that is present in many wine countries, probably the international grape par excellence. Whether it does exist a model of “international white wine”, this is almost exclusively because of Chardonnay grape and, in particular, the way it is used.

 Why is Chardonnay so spread and appreciated in the world? Whether it is true Chardonnay has a countless number of supporters, it is also true that many consider it as an overrated grape. The spreading of Chardonnay is mainly because of its excellent capability of adaptation in the many climate conditions and in the many types of soil. Moreover, Chardonnay is appreciated by many wine makers for its pretty “neutral” characteristics and therefore allows the creation of wines according to precise styles. This versatility has given origin to the so called “international style”, very appreciated by many wine lovers and by many wine makers, also thanks to the use of barriques and of specific wine making techniques: Chardonnay can be virtually “shaped” to the will of the producer. This is certainly not a criticism to Chardonnay, it is just a consideration based on the wide selection of wines produced with this grape, however it should be noticed and remembered there are many wines produced with Chardonnay of primary and absolute greatness. Of course, not all Chardonnays are of good quality: its wide usage has given origin to the production of pretty ordinary wines which are sold as exceptional wines just because they are made with this grape.

 Despite the opinions of its supporters and of its detractors, an indisputable characteristic of this grape is its adaptability, both in the cultivation and in the production of wine. Chardonnay does not have particular organoleptic characteristics that allow a clear recognizability, and it is just this characteristic that make it suitable for the many wine making techniques. Moreover Chardonnay is also one of the main grapes used for the production of sparkling wines - a typical example is Champagne - and it is widely used, alone or blended with other grapes, for the production of dry white wines, pretty infrequently for the production of sweet wines. Dry white wines produced with Chardonnay can be divided into two distinct categories: the ones fermented and/or aged in cask and the ones fermented and aged in containers made of materials different from wood, such as steel. This productive choice greatly influences the organoleptic qualities of the finished product, a factor which affects, of course, any wine. For Chardonnay, because of its versatility and relative neutrality, the choice of the type of containers to be used for the fermentation and the aging represents a fundamental factor.

	A bunch of Chardonnay grape

 We already mentioned the fact that Chardonnay is a grape easily cultivable and ensures a good adaptation in every type of soil and climate, however it is a grape which ripes early and has a moderate acidity. This means it must be harvested earlier than the other grapes and, in case the full maturation is allowed, even worse overripeness, its acidity greatly diminishes producing wines with little crispness and too much roundness, in other words, non balanced wines. For this reason Chardonnay is harvested in advance in order to keep its precious acidity, a factor that becomes of absolute importance when the grape is being used for the production of sparkling wines. Despite Chardonnay offers good capacity of adaptation in the many environmental conditions, it however gives the best and more elegant results in areas having a cool climate, such as Bourgogne.

 Longevity of Chardonnay is also widely influenced by the way it was vinified. The duration can range from two years, just like the majority of white wines, to an average time of six years, and in particular cases, to be usually considered as exceptions, it can also be more than ten years. The elements that mainly determine the longevity of Chardonnay are the aging in cask, more frequently the barrique, and the grape acidity at the time of harvesting. In case aging or fermentation was done in wood containers, the longevity of Chardonnay can also be of six years or more, whereas it loses its best characteristics after about two years in case it was vinified in steel tanks. Among other conditions determining its longevity is to be added the level of ripeness at the time of harvesting, therefore its acidity. It should be noticed in the process of vinification of Chardonnay is usually favored malolactic fermentation, a practice which is usually done in case the wine is being aged in barrique, giving the wine a character of higher aromatic complexity as well as making it rounder and “complex” to the taste.

 The definition of the organoleptic characteristics of Chardonnay is pretty complex because of the different wine making styles used. This grape, as we already mentioned, can make very ordinary and coarse wines, in case it was cultivated with pretty high yields and vinified with pretty bad wine making techniques, but also wines of absolute value and quality in case it was cultivated with pretty low yields and careful wine making processes. It should be however noticed the use of wood containers widely alters the character of wine and therefore will be noticed aromas and tastes having no direct connection with the ones of the grape. However, thanks to its versatility, Chardonnay has acquired an its own character and personality which are so evident that it is not usually hard to recognize its presence in wines. Moreover, because of its wide spreading in the world, it is pretty hard to define a real and proper identity for Chardonnay as the environmental and climate conditions of the many places, as well as the many wine making styles, contribute to the overall character of the wine and to its organoleptic qualities.

 The appearance of wines produced with Chardonnay grape can have pretty different colors. As we already said, this grape is used with many wine making techniques, therefore the process of fermentation done in cask, as well as the aging, will give wine deeper colors which can range from straw yellow to golden yellow. Things change, in general terms, in case the wine was produced in non wooden containers, usually steel or concrete tanks: the color will be paler with evident nuances of greenish yellow. Even the age of wine will affect color: a characteristic that will particularly be noticed in Chardonnays aged in casks, that is the ones more suited to the aging in bottle. After some years the color of Chardonnay changes just like the typical color seen in other white wines, that is a color tending to golden yellow will be accentuated, a characteristic that will also be confirmed by nuances.

 The evaluation of Chardonnay's aromas is strongly influenced by the vinification style and, last but not the least, by the area of origin and climate. Aromas should be divided in at least two fundamental categories: Chardonnays fermented and/or aged in wood and Chardonnays vinified in non wooden containers. This grape has pretty modest aromatic characteristics, therefore it is strongly affected by productive and cultivation factors. Moreover as some wines produced with Chardonnay can be suited for the aging in bottle, it will be opportune to consider the development of aromas over time. Even the development of aromas will be influenced by the wine making techniques used for the production. It should be however remembered most of Chardonnays, even the ones aged in wood, offer their best qualities when consumed in their youth: Chardonnays really suited for the aging of many years are rather few.

 Young wines produced with Chardonnay and not aged in wooden containers, therefore consumed in their youth, have aromas of white pulped fruits, such as apple and pear, sometimes citrus fruits as well. Chardonnays produced in cool areas or early harvested, can have aromas of apple, pear, lemon, peach and even melon and mineral aromas. The aromas change when the grape was harvested in warmer areas or when it reaches full maturation: ripe apple, peach, pineapple, passion fruit and tropical fruit. In wines aged in cask the aromatic character passed from wood becomes pretty evident, also according to the duration of toasting of wood and the way it is used, therefore will be perceived aromas of vanilla and toasted wood. Some wines produced with Chardonnay also undergoes the malolactic fermentation process, a production phase which is also used for wines not aged in wood. In this case will be perceived less fresh aromas as well as aromas of ripe fruit: often are also perceived clear aromas of banana and butter. The development of aromas in Chardonnays aged in non wooden containers will be characterized by aromas of cooked fruit and frequently honey as well, last but not the least, aromas of vegetal origin. For Chardonnays aged in wood, the aging in bottle can give origin to more complex and interesting aromas, such as honey, butter, caramel, coffee, toasted wood and hazelnut.

 Chardonnay is a grape having a pretty modest acid component, however when it is harvested early or cultivated in areas having a cool climate, this organoleptic quality can be pretty evident and positively contributes to balance. The general custom is to make Chardonnays with a pretty high alcoholic percentages, even more than 13%, an essential factor in order to have a proper balance in case acidity is pretty evident. The gustatory difference is strongly influenced by the way Chardonnay was vinified: wines produced with aging or fermentation in steel tanks have a higher acidity and a taste that resembles fresh fruit, whereas the ones produced in wooden containers have a rounder, richer and more complex character with a more robust structure.

 Chardonnay certainly is among the most known and common grapes in the world and the organoleptic qualities of its wines are strongly influenced by the production area, but also and mainly by the wine making style. The reference area which strongly influenced the style of the wines produced with this grape is its homeland, Bourgogne, in which are found excellent examples of Chardonnays both produced by making use of wooden containers and of other types. Among the examples of Burgundian Chardonnays produced in steel tanks are to be mentioned the ones from Chablis and Mâconnais, whereas for Chardonnays aged in wood can be mentioned the ones produced in the Côte de Beaune, in particular at Meursault, Chassagne-Montrachet and Puligny-Montrachet. Wines produced in these places have strongly influenced the producers of Chardonnay in the world, however in every area can be noticed a certain typicality.

 In qualitative productions, Chardonnay is made by making use of cask, probably because producers want to satisfy what the majority of consumers would expect to find in the taste of an “international” wine, however it should be remembered it certainly is not the use of cask that makes quality in a wine. For example Chardonnays produced in Chablis, where the majority of producers do not make use of barrique, can be considered as absolute examples of elegance and class. In Italy Chardonnay is widely spread and here producers vinify it both alone and blended with other grapes, in both cases can be aged in cask or in steel tanks. The production of Chardonnay in the wine countries of the so called “New World” is mainly made by fermenting and/or aging the wine in barrique. Typical examples can be offered by Chardonnays produced in Australia, New Zealand, South Africa, as well as in Chile, Argentina and United States of America, where wines produced with this grape usually have a high alcoholic percentage and a pretty evident “wooden” character.

 Among the wines of Tuscany a place of honor is certainly owed to Querciabella's Camartina that since many years it reached the top of Italian enology. We did a vertical tasting of three vintages of this renowned wine: 1997, 1999 and 2000. All the three vintages have shown an excellent level of quality as well as wonderful promises for a splendid evolution in the next years. What impresses of Camartina is its reliability and its precision which is always repeated: despite the differences of every single vintage, the result is always a great wine with exceptional class and personality which do not leave indifferent. The 1997 is splendid: despite of its 6 years of age, certainly too few for a wine like this, it shows an enviable youth which gives good promises for a wonderful aging. The same consideration can be done for 1999, whereas the 2000, the younger of the three, is characterized by freshness of aromas and flavors. Something to be certain of is that, just like the other two, the 2000 will be capable of giving wonderful emotions to the ones who will be patient in waiting great things to happen.

 

Camartina 1997
Querciabella (Italy)
Grapes: Sangiovese (70%), Cabernet Sauvignon (25%), Merlot, Syrah (5%)
Price: n.a.	Score:
The wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose denotes good personality with intense, clean, pleasing, refined and elegant aromas which start with hints of plum, dried violet and black cherry followed by good and intense aromas of blueberry, licorice, tobacco, vanilla, cinnamon, cocoa, menthol and pleasing hints of leather and nutmeg. In the mouth has very good correspondence to the nose, a slightly tannic attack and however well balanced by alcohol, full body, intense, flavors, elegant tannins. The finish is very persistent with long and clean flavors of black cherry, plum and blueberry. A very well made wine. Camartina ages in barrique for 20 months followed by another aging in bottle.
Food Match: Braised and stewed meat, Roasted meat, Game, Hard cheese

Camartina 1999
Querciabella (Italy)
Grapes: Sangiovese (60%), Cabernet Sauvignon (35%), Merlot, Syrah (5%)
Price: n.a.	Score:
The wine shows a deep ruby red color and nuances of ruby red, little transparency. The nose reveals personality with intense, clean, pleasing, elegant and refined aromas that start with hints of black cherry, black currant and violet followed by good and intense aromas of blueberry, plum, licorice, tobacco, menthol, caramel, cocoa and vanilla followed by pleasing hints of cinnamon and clove. In the mouth has very good correspondence to the nose, a slightly tannic attack and however well balanced by alcohol, full body, intense flavors, elegant tannins. The finish is very persistent with clean and intense flavors of black cherry, plum and blueberry. A very well made wine. Camartina ages for 18-20 months in barrique followed by 6 months of aging in bottle.
Food Match: Braised and stewed meat, Roasted meat, Game, Hard cheese

Camartina 2000
Querciabella (Italy)
Grapes: Sangiovese (60%), Cabernet Sauvignon (35%), Merlot, Syrah (5%)
Price: € 60,00	Score:
This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose reveals personality with intense, clean, pleasing, elegant and refined aromas which start with good hints of black cherry, plum and violet followed by good and intense aromas of blueberry, blackberry, tobacco, licorice, vanilla, toffee, cocoa and pleasing hints of menthol and cinnamon. In the mouth has very good correspondence to the nose, a slightly tannic attack and however well balanced by alcohol, full body, intense flavors, good tannins, agreeable. The finish is very persistent with long and clean flavors of black cherry, blueberry and plum. A great wine. Camartina ages in barrique for 18 months followed by some months of aging in bottle.
Food Match: Braised and stewed meat, Roasted meat, Game, Hard cheese

 In Piedmont, noble wine land, north from the renowned Langhe there is an interesting wine area which is called Roero and recently it is getting more and more successful and esteemed. Whether Roero was successful in becoming a reference wine area of the Italian enology, it owes its fame to a young vintner, talented and of genial intuitions, as well as being convinced of the potentiality of the wines of his land: Matteo Correggia. In little more than ten years Matteo Correggia was successful in leaving an indelible sign in the history of the Piedmont's enology: his wines, since the beginning of his activity, have always been successful and appreciated everywhere, conquering awards and appreciations in every place. Fate wanted Matteo Correggia not to be with us anymore. An absurd and tragical accident happened in June 2001, while he was working in his vineyard, took away one of the most brilliant and genial wine producers. The ones who knew him, unfortunately, we did not