Since many years wine is subject of - or better, it is having again - a new and sensational interest from consumers and communication media. From noble beverage destined to few elects, in case it was good, or deprecable vice, in case it was bad, wine has been consecrated as a status symbol, a sign of a refined and fashionable lifestyle in these times where appearing is more important than being. Of course wine is no exception to this new and modern rule. Everything started as a noble attempt to the revaluation of the tradition and culture of our millenary and beloved beverage, today the scene is very different and speculation, not only economic speculation, got the upper hand of the scene. Wine has become a fashion, one of the many, in which it is enough to tell the name of two or three “sensational” labels or of important and famous grapes in order to considered as real connoisseurs.

 As everyone knows, appearance is now a such important and strategic issue in interpersonal relations that few - being afraid of not appearing as good as others - dare to investigate a little whereas others are incapable of saying anything enlightened by such a charisma. It takes so little to become real wine experts and to impress people: two “magic” words spoken at the right time while relying on other's ignorance and in the hope of not being taken with the hands in the jam jar. Since many years in the world of wine, some words words have become “magic” and they seem to turn into gold everything they touch, just like the legendary philosophers' stone of King Midas. Among these words - with no doubt - are to be included the names of the now renowned and abused “international” grapes. Merlot, Chardonnay, Cabernet Sauvignon and Sauvignon Blanc - just to mention few examples - are grapes which reached such a high notoriety - even though it would be more appropriate to say these are the grapes with which they speculated the most - that the presence of one of these grapes in a wine seems to promise divine nectars of indisputable value.

 After a premise like that we think it is appropriate to make our opinion clear. Of course we are not against the use of these grapes, we truly know they are capable of making very great wines, however we are also aware of the fact these grapes - alone - are not enough to make very great wines. How many wines from Bordeaux, Bourgogne and Loire Valley, made with the grapes used in our example, could be mentioned? Many, more than many. France was - and still is - a strong enological reference for all the wine producing countries of the world and there are still many to believe the French success is because of the usage of certain grapes. There are probably many who did not realize that in French wine labels the name of the grapes used for making that wine is never mentioned, and of course this is not because they want to keep “certain secrets” hidden. French enology is strongly based on the concept of the importance of territory and of its contribution in making a wine unique. Of course, wine is made from grapes, but grapes themselves cannot turn into wine, they need many other factors such as the intervention of man and the characteristics of the territory.

 We do not want to support the idea in labels should not be mentioned the grapes used for making a wine, indeed, we support the most transparent clearness and that consumers should be provided with every useful information in order to understand a product, including grapes. What we like to emphasize is that in their places of origin, these grapes - now defined as “international” although in those places considered as autochthonous - do not benefit of the same notoriety and interest which is found in other countries. Nevertheless, according to the success of Merlot and Chardonnay - just to mention two examples - it would be in the French's interests to clearly state the name of these grapes in the labels: this would be an indisputable commercial advantage. For the French it is the cru to be considered as the most important factor and this is what it is emphasized in labels. Could it be Mother Nature has been so benevolent with France only by giving it memorable wine lands as to undervalue the grape factor? Experience and facts clearly tell us it is not like that. Memorable wine lands are found in many countries of the world.

 Despite of these considerations, the use of certain grapes in wines seems to ensure a good success, this is what can be seen according to the preferences of consumers and of market. Producers themselves keep on saying that since many years the wines made with the so called “international” grapes sell better than the ones made with autochthonous grapes. Maybe this could explain the reason why of the revisions of traditional and famous wine areas' disciplinary in which are being introduced, for the first time in their history, grapes such as Merlot, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. In these areas the territory factor seems not to be enough for the commercialization of their wines, however it is more likely the causes are to be found somewhere else. It would be interesting to see the effect of the introduction of Sangiovese in Bordeaux or Nebbiolo in Bourgogne, as to make comparisons. Who knows why the French have never had this idea? To tell the truth in many areas they are trying to revaluate the quality of their territory - including grapes - and this seems to be the beginning of a new trend which is slowly getting more and more popular in the name of ancient and romantic traditions. These certainly are remarkable initiatives which however could not be enough in order to give recognizability and appreciation to the quality of a territory which is indisputable different from any other.

 Revaluation examples of the wines of a territory and of its grapes are so many that it seems so hard to believe to what is happening today. There are many producers who were successful in revaluating the resources of their territories and that contributed to the success of other producers and of their areas while maintaining a cultural and traditional diversity. We are not against international grapes, once again we go over and over our conviction, so evident in facts, that these grapes, as well as the territory in which they are being cultivated, are capable of making wines of primary magnificence and elegance. The problem is that since many years it seems consumers are getting more and more bored by those wines “all different although all the same” having in common a too much homologated and expected taste, most of the cases made with the same grapes. Maybe it is also the consumers' fault, probably too lazy and attracted by appearance and not interested in substance at all, who do not have the curiosity - let us also add - the intelligence of understanding the value of difference. There are thousands of wines from all over the world - different and interesting - a wealth we should be capable to value and safeguard. International grapes have a great and indisputable enological value, however they are not the only ones with which can be made great wines. Hurray for the difference!

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 One of the wine producing countries of the world which was capable of transforming its enological production, from low quality and ordinary wines to high quality wines, certainly is Australia. This enological “miracle” was possible thanks to the huge economic investments done by producers as well as to the introduction and development of modern technologies. Most of the wineries make use of very advanced technological tools and benefit from the help of wine makers capable of applying modern techniques. Whereas in other wine countries - in particular the ones in Europe - the traditional factor seems to play a fundamental role in the production of wine, most of the times limiting and conditioning the development, in Australia, thanks to the recent enological history of the country, technology and innovation practically have no obstacles. Even the common practices done in the vineyards are conducted in an automatized way, from pruning to harvesting. This probably explains the reason why good quality Australian wines have a pretty affordable price.

South Australia

 Until the half of the last century, Australian wine was pretty ordinary and with no particular value, they usually were sweet or very alcoholic wines, most of the grapes were used for the production of fortified wines. The revolution of Australian wines began in the 1960's when the wine industry of the country strongly concentrated in the quality of its products by relying this radical change to international grapes and in particular to Shiraz (Syrah), Chardonnay and Sémillon. Around the half of the 1980's Australia already reached most of its goal and its “new” wines became famous all over the world. What mainly impressed of Australian wines were its concentrated and full bodied reds as well as whites produced with Chardonnay and Sémillon. In just a little more than twenty years Australia was capable of transforming its wine industry while abandoning a practically anonymous past and therefore occupying relevant positions in the worldwide scenario.

 The first vineyards in Australia were planted in New South Wales at the end of eighteenth century, however the enological development of the country was concentrated in the South Australia area along the coast of Indian ocean. This area is located in the neighboring of Adelaide - considered as the capital city of Australia - and here are found among the most famous wine areas of the country: Barossa Valley, Clare Valley, Eden Valley, Adelaide Hills, McLaren Vale, Padthaway and Coonawarra. Of course they are not the only wine areas of the country and South Australia is not the only region in which wine is being produced, however it is right here more than the half of the Australian wine is being produced.

 Australia does not have a quality system based on specific laws, as in case of France and Italy. There are no strict indications on cultural and enological practices to be followed, such as the variety of grapes allowed in a specific region, yields, norms for wine making and minimum aging times. The Australian quality system provides specific norms about the labeling of wines, norms which are, of course, in force in South Australia as well. Among the most significative rules about wine labeling are mentioned: in case a grape variety is stated in the label, the wine must be produced with at least 85% of that grape; in case a wine is a blend of two wines and none of them make the 85% of total, both the names of grapes must be mentioned in the label and in order of importance; blended wines must state the percentages of grapes used in the blend; in case an area, district or region is mentioned in the label, 85% of the wine contained in the bottle must come from the stated area.

 Despite the fact South Australia is pretty vast, the area in which it is being produced wine is pretty small and is located in the southern part, in the neighboring of the ocean coast near the city of Adelaide. For this reason Adelaide is considered as the wine capital city of Australia and not very far from it are found the important wine areas of Barossa Valley, Clare Valley and McLaren Valley. Southern Australia is mainly famous for its full bodied red wines produced with Shiraz grapes, moreover the production of white wines made of Chardonnay, Riesling and Sémillon grapes is interesting as well. South from Adelaide is located another area of enological interest, Coonawarra, which is recently getting more and more famous in the world for its Cabernet Sauvignon wines. Of all the wine areas in Southern Australia two are particularly known and identify Australian wine in the world: Barossa Valley and Coonawarra. Barossa Valley is mainly known for its full bodied red wines made of Shiraz grape whereas Coonawarra is considered as the best Australian region for Cabernet Sauvignon. The quality of wines made in this region is very interesting and of good value, however here it is also produced a huge quantity of ordinary and cheap wines, in particular in the vineyards along the course of Murray river.

 The center of the Australian wine production is found in Barossa Valley. This certainly is the most renowned wine area of the region as well as of the country, by many considered the best wine region of Australia. Barossa Valley is located 60 kilometers north-east from Adelaide (about 40 miles), its climate generally is warm and dry, however the area also benefits from the hills located to the east capable of ensuring a pretty cool climate and suited for viticulture. The main white berried grapes cultivated in this region are Chardonnay, generally vinified in American oak barriques, just like Shiraz, Riesling and Sémillon. To these are also included Palomino and Pedro Ximénez used for the production of fortified wines, a wine style belonging to the tradition and to the history of Barossa Valley. The most famous wines of this area are red and mainly produced with Shiraz grape. Other red berried grapes cultivated in Barossa Valley and occasionally used together with Shiraz, are Grenache Noir, Cabernet Sauvignon and Mourvèdre, here known as Mataro.

 Clare Valley is located north from Barossa Valley, is characterized by a cooler climate and therefore suited for the production of white wines, in particular with Riesling grapes. Clare Valley certainly is one of the wine regions from which are being produced among the best Rieslings of the world, wines capable to even compete with the elegance and finesse of German ones although having their own personality. As opposed to German Rieslings, the ones produced in Clare Valley have a fuller body, lesser acidity and am interesting range of organoleptic qualities, both aromatic and gustatory, which gives them a specific and typical personality. Just like every quality Riesling wine, even the ones from Clare Valley have an interesting potentiality of aging in bottle which can also be more than 20 years. Quality wines from Riesling grape produced in this area should be consumed at least after 5 years of aging in bottle. The Riesling is known in this area as Rhine Riesling and it should be observed that once the grape Crouchen, from which were being produced ordinary wines, was called Clare Rhine Riesling and, of course, has no connection with real Riesling.

 The wine region of Southern Vales is located south from the city of Adelaide and includes some districts of which the most famous one is McLaren Vale. In this region are being produced both white wines and red wines and the main white berried grapes are Chardonnay, Riesling and Sauvignon Blanc. Among red berried grapes there are Cabernet Sauvignon, Shiraz and Grenache Noir. In this region are also cultivated Palomino, Pedro Ximénez and Sémillon as well as Pinot Noir and Merlot. The main red wines of Southern Vales certainly are the ones produced with Cabernet Sauvignon and Shiraz. The region is particularly known for its main district, McLaren Vale, who made this region famous all over the world thanks to its white wines produced with Chardonnay and Sauvignon Blanc. In the south-eastern part of Southern Vales is located the Longhorne Creek wine area from which comes huge quantities of grapes used for the production of blended wines.

 The wine area of Eden Valley is located east from Barossa Valley and north-east from the city of Adelaide. It is a pretty interesting area and here are being produced both white and red wines. Eden Valley is considered, after Clare Valley, the second great wine area in which are being produced white wines with Riesling grape. Differently from Clare Valley, this area is located at a higher altitude and it is characterized by a cooler climate, a condition which makes the area interesting for the production of red wines from Pinot Noir and white wines from Chardonnay. Riesling wines produced in Eden Valley are generally characterized by a lower alcohol percentage as well as having an aromatic bouquet resembling flowers instead of fruits, as in the case of Clare Valley. Even quality Riesling produced in this area are very suited for the aging in bottle, a condition which enriches them with toasted aromas.

 East from the city of Adelaide, and south from Eden Valley, is located the wine area of Adelaide Hills, a pretty interesting area which mainly owes the quality of its wines to the hillside position. The development of this area is pretty recent and most of vineyards were planted in 1980's and 1990's. Adelaide Hills is among the coolest areas in Australia and here acidity of grapes reach pretty high levels and most of the times producers favor malolactic fermentation in order to smooth their white wines. Thanks to its cool climate, Adelaide Hills is pretty suited to the production of sparkling wines as well as white wines produced with Sauvignon Blanc. The area is however very appreciated for its white wines produced with Chardonnay and Merlot red wines seem to be pretty promising.

 The wine area of Coonawarra - meaning honeysuckle in Aboriginal language - is located about 450 kilometers south-east from Adelaide (about 280 miles), near the region of Victoria. This area is mainly famous for its full bodied and rich Cabernet Sauvignon wines and the best vineyards are planted in a narrow strip of territory about 16 kilometers long (10 miles). The main characteristic of this tiny area is represented by the type of soil of limestone origins where in its surface is found a porous and reddish soil called terra rossa. The success of Coonawarra wines it is not only determined by the type of soil but also by its cool climate. The most famous wines of the area are reds produced with Cabernet Sauvignon and Shiraz. Among red berried grapes cultivated in Coonawarra are also found small quantities of Pinot Noir, Merlot and Cabernet Franc. The most famous white berried grape is Riesling, however here are also cultivated Chardonnay - with which are being produced the most appreciated wines of the area - Gewürztraminer and Sauvignon Blanc.

 Not far to the north from Coonawarra is located the small wine area of Padthaway, an area that has become successful just after Coonawarra and which is famous for its white wines. The main white berried grapes of this area are Riesling, Chardonnay and Gewürztraminer, whereas the most common red berried grape is Shiraz. The area is mainly oriented to the production of white wines and it is particularly famous for its Chardonnay wines. The climate of Padthaway is slightly warmer than Coonawarra and pretty suited to the production of white wines. Chardonnay wines from Padthaway are characterized by good acidity with a fruity and fresh bouquet.

 Becoming a good wine taster means, first of all, practicing a lot as well as keeping memory and senses well trained. This result can be obtained, obviously, by tasting as many wines as possible. Contrary to common belief, tasters do not assess exceptional or high quality wines only: in order to realize the magnificence of a wine it is also necessary to know - and recognize - its exact opposite, that is lesser quality wines. Every taster knows the educational and professional value offered by a faulty wine: it is a chance to learn to recognize them and sometimes faults in wine are so subtle which require a well trained nose in order to be detected. No matter this can be considered obvious and useless, it is good to remember a great wine is, first of all, a wine having no flaws. The capacity of recognizing faults and therefore the capacity of recognizing their absence, would suggest a concept expressed more than 2,500 years ago by Lao Zi in its famous Dao De Jing: «In the world everyone knows the beauty as beauty and therefore they realize ugliness; everyone knows the good as good and therefore they realize the evil». Such a consideration, even though it can be considered obvious, reminds about the importance of difference and comparison. Likewise great wines can be realized because we recognize bad wines.

 Whoever is interested in improving one's own tasting skills should try to take advantage from any circumstance in which it is possible to assess a wine, including the situations that could appear as inappropriate at first. Visits to wineries, meals had at restaurants, dinners at friends' houses and wine-food events are just few examples that can provide good opportunities to learn something new. These situations do not provide, of course, the best conditions required for a proper wine tasting, however they however teach something. Keeping your senses continuously trained also means always having new wines available for tasting and, unfortunately, this also means investing some money - even lots of money - and this is not always possible. The best thing would be tasting a wine in ideal conditions of concentration and in a proper environment, as well as having proper tools at hand. Even though it is not possible to anyone to have a specific tasting room, it is however possible to organize useful and reliable wine tasting at home.

	Blind tastings provide the best results

 In case the economic factor represents a problem for the purchasing of wines, it is a good idea to start a tasting group made of friends who wish to improve their knowledge about sensorial wine tasting. In this way it is possible to share costs for the purchasing of wines and therefore it will be possible to have a higher number of wines available in order to start interesting comparisons and discussions. Starting a wine tasting group is however useful, not only because of costs sharing for the purchasing of wine bottles. The possibility of comparing one's own opinions and sensations about a wine with the other members is useful in order to understand our tasting skills and limits, in other words, a tasting group let every member to improve his or her skills. No matter of the goal of the group, wine samples can be tasted autonomously, without interfering on the tasting job of others, or tasted all together by sharing impressions and opinions during the wine tasting.

 In the first case it will be possible to compare one's opinions about a wine with the other members at the end of its tasting, or after all the wines scheduled for the session have been tasted. In the second case the tasting is done in an “open” way where every member of the group expresses his or her opinion as the wine is being tasted therefore starting a discussion about that wine. In both cases the results are useful for the education and improvement of one's own tasting skills, however it is good to remember that in the second case, the open tasting method, the risk of being conditioned by opinions of others is pretty high and one can end up perceiving aromas he or she does not perceive at all. The way a tasting is done in a group also depends by their goals. Individual tasting certainly is more formal and however allow the comparison with all the other components to be done at the end of tasting. Open tasting certainly is more fun and, despite the fact it however offers an occasion for learning and improving, also allows to spend some good time in company of friends while remembering the goal of the meeting is to taste wine and not to drink wine.

 Even though you decide to organize an informal tasting with your friends, this does not mean you have to neglect caring about all the aspects necessary for a profitable tasting. The first aspect to take care of is deciding the “subject” of the tasting in order to ensure good and useful issues for comparison and discussion. This means wines to be tasted should have one or more characteristics in common, such as “Chardonnay from Bourgogne”, “Chianti Classico 2001”, “Franciacorta and Champagne”, “Rose wines from Salento” and so on. The subject of the tasting can also include vertical tastings (a specific wine of the same producer but of different vintages) or horizontal tasting (the same wine, for example a Barolo, of different producers and belonging to the same vintage). It would make no sense to compare wines belonging, for example, to different types (for examples white, red and sweet wines) having no characteristics in common: they would simply not offer any reason for comparison or discussion saved the fact of being different one from each other.

Taking notes during tasting is useful for improving the taster's capacities

 In general terms every wine tasting has the goal of getting two results: the qualitative assessment of organoleptic and sensorial characteristics of a wine as well as the qualitative determination related to other wines by means of comparative considerations. The evaluation of organoleptic characteristics is done during the first phase, when the wine is being analytically and exclusively examined for its qualities. At the end of this examination follows the qualitative and quantitative comparison in relation to other wines. This second phase, in which it could be thought every wine tasting must necessary include at least two wines in order to allow comparisons, can also be done in case there is only one wine to be tasted. In this specific case the comparison is done with the taster's memory and with the experience gained during all the previous tastings. Qualitative comparison, for example, focuses on the relation between intensity and strength of specific sensorial stimuli, such as intensity of aromas or flavors, whereas qualitative comparison allows the determination of what sample is to be considered the best by analyzing, for example, elegance of aromas, gustatory balance and the nature of possible faults.

 These goals can be obtained in a more direct and immediate way in case are being tasted more wines during the same event: for this reason it is appropriate to have a specific subject in order to make possible the comparison of the qualities of samples being examined. It should be observed that comparison also means comparing differences among wines. It could be organized a tasting having the subject “red wines produced with Italian grapes” in which will be evaluated four wines from four different areas, such as Nebbiolo delle Langhe, Sagrantino di Montefalco, Aglianico del Vulture and Cannonau di Sardegna. Four completely different wines, although all being red, in which comparative tasting offers the opportunity to study the qualities of each wine and the aspects which differentiate one from each other. The same concept can also be applied to wines produced with the same grapes but coming from different areas in order to compare the differences determined by the territory factor.

 The number of wines to be tasted in a single session generally depends on the goal, however in case of home wine tasting it seems to be appropriate having not more than six samples. It should be remembered a profitable sensorial tasting, done with attention and concentration, can be very hard for subjects not accustomed to this kind of activity. It should also be remembered that everyone can be subject to sensorial inurement - in particular olfactory - which can take place after a long and continuous sensorial perception. Even in case the meeting is not formal, it is indispensable the wines are to be blind tasted in order to not influence the evaluation of every taster: even the most insignificant clue can be cause of prejudices. For this reason it is necessary to remove the capsules from the bottle which can be put in a bag in order to conceal both the shape and the label. It could be participants know the wines to be evaluated in advance, however it is good to hide the samples from view in order to diminish as much as possible the recognizability of the bottles and of wines.

 In group tasting a good system is to have two persons doing this operation. The first person, without being seen by others, will put bottles in bags, uncorked and without capsules. The second person, once again without being seen by others, will shuffle the original order of bags and then will assign an identification number on each of them. In case the tasting is done by just one person, it can be asked someone to put bottles in the bags and to number them. The room chosen for the tasting must be sufficiently enlightened and possibly well aerated as well, there must not be any extraneous smell, such as in case of kitchen after its usage. Participants will not smoke, both for not compromising their sensorial capacities and, in particular, for not spoiling the air in the room. For the same reason, it is also recommended no participant makes use of particularly aggressive perfumes.

 The tasting will be done in a table in which will be put a table-cloth, preferably white, useful for a correct analysis of wine's aspect. In every seat will be put wine glasses, one for every sample to be tasted. It is better to use tasting glasses - such as ISO tasting glass - and it is however advisable that all tasters have the very same type and model of glass in order to ensure a common condition for the evaluation. Wine glasses will be identified with the same numbers assigned to bags. It will also made sure to provide enough space among seats in order to allow the use of notepads for writing comments about every sample. In the center of the table it is good to have a container to be used for emptying glasses or to allow tasters who do not want to swallow wine to expel the sample being examined. It can be used, for example, an ice bucket, an empty flower vase or a pot. In the table will be also present one or more baskets with bread - with a neutral taste - to be used between one tasting and another in order to cleanse the oral cavity and to prepare it for the next wine.

 A member of the group will be responsible of the service of wines and will begin pouring the sample number one in the glass number one. Before pouring the wine it will speak aloud the number of the sample being served therefore allowing participants to write down the number in their notepads. After having served the last participant, the bottle is brought back together with all the others. The wine is now being examined by tasters in one of the ways discussed above: in complete autonomy or by starting an open discussion among all participants. In the second case you will soon realize a “simple” glass of wine can start a discussion which is most of the times endless. In this case it is easy the spirit of competition could prevail over the real goal of tasting, and this may happen when in the group there are persons whose goal is to appear better and more expert than others. For this reason when you decide to organize a group wine tasting, it is good to scrupulously choose participants while making sure all the members have the very same motivations and interests.

 After having tasted the first sample, the person responsible for service will pour the wine number two in the glass number two and the operation will be repeated until the end of the tasting. At this point - and before showing the identity of bottles - it is always useful to start a comparative discussion about each sample while trying to emphasize good and bad qualities of each wine in relation to all the others. It can also be created a ranking for all wines by assigning a score which can be the sum of the scores of each taster. For example, it could be assigned a score from 1 to 10 representing the overall value of the wine according to each aspect of the tasting. Bottles will now be drawn from their bags and therefore revealing their identity while participants will write down the name, vintage and producers in their notepads thus replacing the numbers. In this phase participants will be surprised and this will certainly be a reason for discussions, disappointments and wonders. The participants should remember about the cultural and educational purpose of tasting, as well as about the occasion of having spent some good time in company of friends. Have fun and happy tasting!

 When you talk about Castello di Spessa's wines it is impossible not to mention the rich and ancient history of the places in which they are produced. Located in a hill at Capriva del Friuli in the province of Gorizia - one of the most representative places of the Collio DOC area - Castello di Spessa is not only an interesting place which produces wine. Here it is also produced an excellent grappa reserve aged for many years in cask, moreover the castle is a place where every corner tells stories as ancient as Roman times. Today in the historical building is found one of the most interesting wineries of Gorizia's Collio - as well as of Friuli Venezia Giulia - and in a little more than twenty years it was capable of becoming successful in the enological scene for its excellent wines.

	Castello di Spessa

 The origins of Castello di Spessa are lost between mystery and legend and, despite the fact there is no reliable witness, it seems it was built during Roman times and its towers were used for defensive purposes. The few documents about Castello di Spessa tell it was built at the end of 1200's and from that moment on it seems it had a pretty lively fate. The property passed to many noble families and here stayed many illustrious people of the many eras, of whom the most illustrious one was Giacomo Casanova. During the winter of 1773 Count Luigi della Torre Valvassina invited Giacomo Casanova to spend a relaxation time in his castle: a visit which is still today remembered in the long history of this place and that the winery wanted to commemorate by dedicating one of its wines to this illustrious figure.

 The current look of Castello di Spessa is the result of a rebuilding done in 1881 by architect Ruggero Berlam from Trieste, pupil of Camillo Boito. It was not a restoration but a proper rebuilding done according to the architectural and artistic concepts of nineteenth century. Today Castello di Spessa - besides making excellent wines - is also involved in an interesting cultural and receptive activity. The winery has dedicated to its most illustrious guest a literary prize “Giacomo Casanova Castello di Spessa” which is awarded to authors whose works are inspired by values of intellectual freedom, tolerance and cultural openness. In the “Casanova” conference hall are also held many artistic and cultural events and in the castle is also found a museum dedicated to the illustrious venetian figure of the eighteenth century. In the castle there is also a restaurant - Tavernetta del Castello - a hotel and apartments for guests who wishes to have a stay in complete freedom.

The wines aging cellar

 Castello di Spessa is also a place in which are being produced wines, an activity whose notoriety was also witnessed by Giacomo Casanova: «Count Torriani had vineyards with white grapes and the wine was excellent: it gave him a profit of one thousand sequins». It is the aging cellar of the twelfth century to represent the heart of Castello di Spessa, the most ancient in Gorizia's Collio. The development of viticulture was because of the work of French Count Theodore de la Tour, however the cellars, the only witness of the ancient and original structure, are dated back to the 1200's. These cellars are structured in two levels: the first and the most ancient, makes an excellent aging cellar in which are also held wine tasting events, under it, at the end of a staircase of about seventy steps and at depth of 15 meters (about 50 feet), is found the second level in a bunker built by Italians in 1930's during the war. The structure built with reinforced concrete ensures a constant temperature of 14°C (57°F) all year long and in this optimal conditions patiently age Castello di Spessa's wines.

 The territory of Collio is renowned for the production of excellent wines and it is right here Castello di Spessa's vineyards are found. The estate is located in hillsides near the Slovenian borders and covers a surface of 30 hectares (73 acres). Here vines benefit from a soil made of marl and sandstone of eocene origin, a favorable climate thanks to the shielding offered by Giulie Prealps to the north as well as to the influence of Adriatic sea which mitigates thermal excursions. At Castello di Spessa every wine is the result of a passionate and constant research on quality. This process begins in the vineyard, to which is payed particular care and attention, proceeds with harvest, strictly done by hand by scrupulously selecting grapes. Grapes are then processed: a soft pressing at a controlled temperature in order to ensure an optimal composition of aromas, structure and balance, with the clear goal of making wines capable of remarkable longevity.

 A scrupulous selection of grapes and care for production details, give origin to Castello di Spessa's crus, the reds Conte di Spessa, Casanova and Torriani aged in Allier, Tronçais and Nevers barriques in the undergrounds of the castle; whites Di Santarosa and Segrè obtained by cold maceration in order to extract the delicate and elegant aromas from skins which will give wines elegance. The range of Castello di Spessa's wines certainly are convincing: a very good quality which can be found in every wine therefore confirming the production efforts and the seriousness of this Gorizia's winery. Even base wines - all being produced with white berried grapes - are convincing, as well as “cru” wines: elegant and refined aromas with a fresh and pleasing taste. The range of Castello di Spessa's products is completed by the wonderful “Grappa Riserva del Conte 1987”, distilled in discontinuous alembic still made of copper and steam operated, aged for 15 years in the barriques used for the aging of Pinot Blanc di Santarosa.

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