The fact wine is not having a truly good time in consumptions, it certainly is not something new. Despite there are slight but significative signals of change, the world of wine is however far away from the levels of some years ago, when the sellings certainly were higher. Like everyone knows, the trend and evolution of everything and every phenomenon, are characterized by the change of ups and downs, which cyclically repeat themselves, at least as long as there are indispensable conditions for their repetition. This is also true for wine - of course - whose consumption is currently reduced after having had a good time in selling. Without discussing the reason which caused these two extremes, by applying this model, sooner or later - at least we hope so - consumptions will resume and, maybe, they will be even higher than some years ago. This trend is also valid for preferences of consumers: whether some tens of years ago were whites to be preferred by consumers, today are reds the wines which are mainly poured in glasses.

 In these times, characterized by lower consumptions, wines which seems to better stand to the lowering of selling are reds. Of course, not all reds, as the price factor also plays a fundamental role. In fact, it seems the wines which are mainly preferred by consumers are reds sold at a price of about € 5.00. Whether it is true this price may be justified by general economic conditions, what can justify the preference for red wines? Perhaps it is because red wines are usually produced with higher quality criteria than - for example - white wines? Probably not, because the market offers a good selection of white wines sold at this price, as good as reds. Indeed, we could also add the production of a red wine, in particular when casks are being used, generally has a higher cost than white, therefore a higher price as well. In other words, by using a hypothetical scale of quality and provided it is sold at the same price, a white wine should have a higher quality than a red one.

 Price, although it conditions the choices of consumers anyway, is evidently not the primary factor in determining the preference for red wines. We should probably find a better explanation in those subtle - however fundamental - factors associated to culture, fashion and the influence of media. In fact, in case it simply was culture to influence the consumption of wine, our preferences would still be for sweet wines, that is for those wines mainly consumed in ancient eras and from which our culture - and our traditions as well - have originated from. Culture - as it is too much obvious - evolves and adapts itself according to social changes, up to reaching nowadays and to our preference for red wine. To tell the truth, taste and the way of making wine has drastically evolved - with the exception of the fundamental wine making principles - and the production processes have strongly been influenced both by technology and chemistry. The taste of wine consumed and produced during ancient Romans times, for example, would hardly meet the taste of modern men. This is particularly true for dry wines, as the taste and the production of modern wines is still based on methods and principles developed during the 1500's and 1600's, the era in which enology strongly evolved.

 More likely, it is the influence of trends and of fashion - last but not the least - the interest and the attention media put on red wine. To this should also be added the fact - at least since recent times - red wine has always been considered the wine par excellence. If we think about wine, the most frequent association is with red, to which is recognized a fuller body, higher charm, greater dignity and higher authority, in other words, red wine is considered more wine than any other style. Nevertheless, in not distant times, more or less 15 years ago, it was white wine to be more successful in the preferences of consumers and its notoriety was so high which red wine faced a period of “crisis”. After this short period of decay - when Pinot Blanc, Pinot Gris and Chardonnay were the ones mainly poured in consumers' glasses - red wine resumed it triumphal march towards its remarkable successes, both in marketing, as well as among the lovers of the beverage of Bacchus.

 If we take a closer look to the reason why red wines are still successful, even according to the opinions of consumers, wood factor seems to play an important role. In fact, not all the red wines are successful in the preferences of consumers: red wines fermented and aged in steel tanks usually are less appreciated than reds vinified in cask. Without insisting too much on this aspect - which is surely widely debated and discussed - it is however undeniable a red wine produced this way has a higher number of preferences. Moreover, the service of a so called “important” wine - although the criteria used to determine an important wine may be disputable - it generally makes use of more suggestive glasses and procedures: large and sumptuous glasses, everything should have a big aspect as they would anticipate an “important event”. Maybe it is also because of the more generous and flattering words generally used for red wines to make consumers believe every red is a great wine. Most of the times it is considered “great” what it is believed - or it is made to believe - to be “great”: magic of persuasion.

 Without touching the subject of personal tastes - in which no objectivity may be applied - it is also sad to see that many consumers who define themselves as connoisseurs, are rarely disposed to go “beyond” red wine, just because this is the wine distinguishing the class of real connoisseurs, at least according to the opinion of many. For these “connoisseurs” it is even unthinkable in their glasses could be poured - even occasionally - a wine which is not red. Luckily, there also are real connoisseurs of wine - let us consider them as the Real Connoisseurs - capable of going beyond and look at wine, with no distinction or discrimination, like a loyal and pleasing companion, no matter it is red or white, sparkling or rose, fortified or sweet: it is important it is good and capable of giving emotions to senses, always and however in a moderate consumption. This is how we like to think about a wine connoisseurs: someone capable of going beyond color and capable of listening and understanding, because every wine - all the wines - have something to tell and to say. And this is also true for everyone and for everything, not only for wine.

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 In the scene of Italian white wines, an important place certainly is occupied by Friuli Venezia Giulia, a land associated to wine and traditions, geographically located in an area in which live and join different cultures since many centuries. The vineyard of this land are colored of white and red grapes, in which are being cultivated autochthonous varieties to which have been added many international grapes. Despite wines produced with the classic international grapes - Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Cabernet Sauvignon - have proven their excellent adaptation in this territory, one of the most interesting characteristics of Friuli Venezia Giulia is represented by wines produced with autochthonous grapes. The region is in fact mainly associated to its typical grapes - such as Tocai Friulano, Picolit, Ribolla Gialla, Verduzzo Friulano, Pignolo, Refosco dal Peduncolo Rosso, Schioppettino and Tazzelenghe - whose origins are not always connected to Friuli Venezia Giulia, but however they proven to adapt themselves in the region and to make excellent wines.

 Because of one of its most renowned grapes - Tocai Friulano - Friuli Venezia Giulia has recently been protagonist of a debate with Hungary about the right on continuing to call this excellent grape with its typical name which, according to Hungarians, it is cause of confusion with their most celebrated wine, Tokaji Aszú. The European Court has already expressed its opinion and has recognized Hungary its rights while ignoring the evident historical facts which connect Tocai Friulano to the Italian region, therefore, as of March 31st, 2007, the grape must change its name. It should be noticed Tokaji Aszú and the other table wines produced in the same area, are mainly produced with the Furmint grape, which does not have any connection - not even genetic - with Tocai Friulano. However it should be remembered that in the thirteenth century, to the court of king Bela IV came some inhabitants of Friuli who brought with them some plants of a grape called furmint which they planted in the Hungarian territory. Moreover, it is likely the Tocai Friulano name derives from a creek flowing in the region called Toccai, whose name and existence are documented and proven by ancient topographical maps.

	Friuli Venezia Giulia

 In the course of centuries, Friuli Venezia Giulia - meeting point of Italian, Austrian and Slav cultures - because of its geographical position, was subjected to disputes and dominions by Romans, Byzantines, Venetians and Hapsburgs. The succession of these people in the dominion of the region, have largely contributed to the introduction of many grape varieties. Tocai Friulano, Verduzzo Friulano, Picolit, Refosco dal Peduncolo Rosso, Schioppettino, Pignolo and Tazzelenghe are considered autochthonous grapes of Friuli Venezia Giulia, whereas Ribolla Gialla and Malvasia d'Istria, despite they are present in the territory since centuries, were probably introduced during the thirteenth century. Gewürztraminer, Müller-Thurgau, Riesling, Welschriesling (here known as Riesling Italico), Blaufränkisch (here known as Franconia) have been introduced from Austria, whereas the French varieties Chardonnay, Pinot Blanc, Pinot Gris, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, Merlot and Pinot Noir, were introduced in the nineteenth century during the dominion of Hapsburgs.

 Everything began when the troops of Julio Caesar conquered this territory and from that moment on it was called Forum Julii. Julio Caesar set his troops at Aquileia, therefore becoming one of the most important cities of the empire. The connection between Aquileia and wine is dated back to those times: Pliny the Elder mentioned in his most renowned work, the pulcinum - a grape which was probably similar to modern Prosecco, particularly appreciated by empress Livia and to which were also recognized some therapeutic properties. In the fifth century, even Cassiodore - prime minister of emperor Teodoricus - mentioned the wines from the gulf of Trieste were the most precious ones, moreover it is known queen Amalasunta had a particular preference for the wines from Cividale and Aquileia. The highest splendor for Friuli's wines was however reached in later times thanks to the commercial expansion of Venice, period in which wines of Aquileia were shipped to most of the Mediterranean countries.

 In the 1300's, the importance of Aquileia for the trading of wine was so high that in the city arrived - from every area of central Italy - wines of different qualities, including ordinary wines as well. Because of this, it was necessary the promulgation of special laws in order to safeguard quality, as to distinguish and safeguarding the best wines from the mediocre or bad ones. These laws also caused in 1324 the census of all the vine varieties on the area, in order to identify the grapes capable of producing the best wines. An important development in Friuli's viticulture happened in 1765, when Maria Teresa of Austria founded the Theresian Agricultural Society. The society, after having studied the territory in which a vineyard was to be planted, suggested the vintners the best varieties, as well as suggesting the best cultural practices in order to get the best results. The choices done by the Theresian Agricultural Society were very successful for the qualitative development of Friuli's enology, however this success will soon face the problems of oidium, downy mildew and - finally - in 1888, phylloxera which devastated vineyards.

 Damages caused by phylloxera - here as in other areas - determined the decay of enology and it will be only in 1930 when the first remedies were adopted against this parasite. It was after this period that in Friuli Venezia Giulia began to spread the international varieties - suggested by experts because of the better resistance - therefore determining a dominion in the vineyards and the decay of local varieties. A fundamental change for the enology of the region - an event that will change the history of Friuli Venezia Giulia and of Italy - will take place in 1960's, when Mario Schiopetto, after having traveled in France and Germany in order to learn quality production techniques, will be successful in applying innovative concepts for the production of wine in his land. The striking success and the remarkable results obtained by Mario Schiopetto, will mark the end of rustic and ordinary wines and the beginning of the enological greatness of Friuli Venezia Giulia, that quality which still distinguishes the wines of the region and changed forever the way of making wine in Italy as well.

 Wines of Friuli Venezia Giulia are classified according to the quality system in force in Italy. The production of the region is mainly about white, red and sweet wines. The production of sweet wines is pretty interesting thanks - in particular - to the use of autochthonous grapes and authentic rarities in the worldwide enological scene, such as Verduzzo Friulano and the rare Picolit. The production of rose wines is marginal and represents a pretty low percentage. In Friuli Venezia Giulia is currently defined a DOCG area (Denominazione d'Origine Controllata e Garantita, Denomination of Controlled and Guaranteed Origin) recognized to Ramandolo, a sweet wine produced with Verduzzo Friulano grape. In the region are currently defined nine DOC areas (Denominazione d'Origine Controllata, Denomination of Controlled Origin) and precisely: Carso, Colli Orientali del Friuli - which includes the subzones Cialla and Rosazzo - Collio, Friuli Annia, Friuli Aquileia, Friuli Grave, Friuli Isonzo, Friuli Latisana and Lison-Pramaggione, this latter area shared with Veneto.

 The wine production of Friuli Venezia Giulia is mainly oriented to white wines, however the production of red and sweet wines is very interesting as well. Despite some of the DOC areas (Denominazione d'Origine Controllata, Denomination of Controlled Origin) include the production of rose wines, this style of wine represents a pretty marginal percentage. The cultivation of vine - also because of environmental and climate conditions - is mainly done in the central-southern area of the region. In vineyards of Friuli Venezia Giulia are being cultivated both autochthonous and international varieties, which are now distinguishing the wines of the region. The wines are usually produced as mono varietal - that is wines produced with just one grape variety - as well as wines result of the assemblage of many grapes. The main white berried grapes cultivated in Friuli Venezia Giulia include: Chardonnay, Malvasia Istriana, Picolit, Pinot Blanc, Pinot Gris, Ribolla Gialla, Riesling, Sauvignon Blanc, Tocai Friulano, Traminer Aromatico (Gewürztraminer) and Verduzzo Friulano. The main red berried grapes include: Cabernet Franc, Cabernet Sauvignon, Carmenère, Franconia (Blaufränkisch), Merlot, Pignolo, Pinot Noir, Refosco dal Peduncolo Rosso, Schioppettino and Tazzelenghe.

 Collio is one of the most important and famous wine areas of Friuli Venezia Giulia. Located in the eastern part of the region, in the province of Gorizia, Collio is particularly renowned for the production of white wines. The most typical wines in this area are mono varietals and, in particular, the ones produced with autochthonous grapes such as Tocai Friulano and Ribolla Gialla. In this area are also produced mono varietal wines with international grapes, such as Chardonnay and Sauvignon Blanc. Among DOC white wines (Denominazione d'Origine Controllata) is being produced Collio Bianco, generally from Tocai Friulano, Ribolla Gialla and Malvasia Istriana grapes. The most representative white berried grapes of Collio are Tocai Friulano and Ribolla Gialla, two grapes which have always proven with their wine the quality and the good adaptation in the territory. Besides the huge production of white wines - both in quantity and in quality - in Collio are also produced red wines, in particular with Merlot, Cabernet Franc and Cabernet Sauvignon grapes.

 North from Collio is located Colli Orientali del Friuli, one of the most representative areas of the region and characterized - together with Collio - by the quality of its wines. Thanks to the composition of the soil and to the geographical position, Colli Orientali del Friuli benefits from excellent viticultural conditions. In this area are cultivated international and autochthonous varieties, and here it is being produced one of the most looked for and renowned sweet wines of Italy, rare and special just like the grape with which it is produced: Picolit. As for table wines - just like in Collio - the production is mainly about white wines, in particular Tocai Friulano, Sauvignon Blanc and Chardonnay. Among sweet wines, it is also produced Verduzzo Friulano, whose results - in the best cases - are as charming and amazing as to deserve a place in the category of the best sweet wines of Italy. The production of red wines in Colli Orientali del Friuli is mainly made with international grapes, such as Merlot, Cabernet Franc, Cabernet Sauvignon and Pinot Noir, grapes which - thanks to the climate of the area - are capable of giving good results. Among autochthonous red berried grapes, very interesting are the wines produced with Schioppettino, Refosco dal Peduncolo Rosso, Tazzelenghe and Pignolo.

 The wine area of Grave - or Friuli Grave - is the widest of the region and it spreads from the territories in the province of Udine westward to the province of Pordenone. The name derives from the type of soil characterizing the area, rich in stones and gravel, capable of producing - provided low yields cultural criteria are being used - very good wines. Despite the wines of Grave are being characterized by a lesser complexity than the ones produced in Collio or Colli Orientali del Friuli, this area certainly is capable of producing interesting and quality wines. The production of Grave - which thanks to the extension of its territory represents more than two thirds of total production in the region - is mainly about white wines from Chardonnay, Sauvignon Blanc and Tocai Friulano grapes. Despite they are not very common, the wines produced with Riesling are pretty interesting, characterized by a good crispness and finesse. The production of red wine is mainly based on international grapes such as Merlot, Cabernet Sauvignon and Cabernet Franc. Good results are also obtained with the autochthonous grape Refosco dal Peduncolo Rosso.

 Ramandolo, which belonged to the Colli Orientali del Friuli until 2001, is today the only DOCG area of Friuli Venezia Giulia (Denominazione d'Origine Controllata e Garantita). Here it is being produced the homonymous sweet wine with Verduzzo Friulano grape, capable of great matchings with desserts and with hard cheese. Among the other production areas of Friuli Venezia Giulia, it should be mentioned Friuli Isonzo - or simply Isonzo - where the wines resemble the ones produced in Collio and which is located south from this area. Isonzo's wines are mainly white and in particular produced with Tocai Friulano, Chardonnay and Sauvignon Blanc grapes, whereas reds are mainly produced with Merlot and Cabernet Sauvignon grapes. In the southern part of the region are found Annia and Latisana areas, in which are being produced pretty similar wines - mainly whites - and which are strongly influenced by the sea climate. In the area of Annia, of particular interest are rose wines, produced with red berried grapes specified in the production disciplinary.

 Marsala has always been subject of discussions among wine lovers and tasters, as to create two different and opposed sides of supporters and detractors. Strong of an important past - also marked by a period of decay because of wrong choices which diminished its image and role - Marsala is today proposed to consumers in all of its greatness, showing in glasses its ancient and complex taste. This new life is the result of some responsible and attentive producers who adopted rigorous production techniques, while still keeping its rich tradition and while presenting Marsala back to its ancient splendor. Quality Marsala represents, for the attentive taster, an extraordinary sensorial exercise where the rich aromas and intense flavors of this wine do not leave indifferent. To those who still believe the quality of Marsala is the same of most of the production which was common 20 years ago - when production choices were strongly disputable also because of improbable aromatization - we suggest them to revaluate this wine: we are sure they will not be disappointed.

 The quality expressed in the last years by the best producers, has definitely left behind those dark times, when Marsala was simply considered a wine suited for cooking. Despite cooking is an art, the connotation and the meaning of this role was certainly not positive or noble. It should however remembered Marsala - the good one - it is still a good companion for cooking and of pastry cooking, capable of giving a refined touch to foods. Moreover, it is obvious to remember using a bad wine in cooking means using a bad ingredient which will certainly not contribute to the final result positively. Marsala is however and above all a great wine to be rediscovered and appreciated, a wine which requires attention and which is capable of giving great emotions. A comparative tasting is therefore a good occasion to rediscover - or to discover for the first time - this magnificent wine, a way to understand the many styles and the role played by the production techniques and grapes in the organoleptic characteristics of this wine.

 The recent history of Marsala began at the end of 1700's when a your English merchant - John Woodhouse - realized its great commercial potentials. This fact represented a fundamental event in the history of Marsala and of its renowned wine, and its development is the result of more than two centuries of intuitions and enological adaptations, a heritage - if we do not consider the period of the 1900's until 1980's - which is still intact in all of its greatness. The richness of Marsala is also expressed in different styles - result of the adoption of many wine making techniques - to which is also added the sweetness factor, that, as a matter of fact, contributes to enrich the number of styles possible. Our comparative tasting will examine three different styles of Marsala, different in the level of sweetness and in the varieties of grapes used. Whoever is interested to know more about the production of Marsala and of its different styles, we suggest reading the article “Marsala” published on the issue 30 of DiWineTaste, May 2005.

	Rich in complex aromas and charming: Marsala is an excellent sensorial exercise for the taster

 The first wine selected for our comparative tasting is Casano's Marsala Superiore Ambra Dolce TerrAntica, produced with Catarratto, Grillo and Grecanico grapes, aged for at least two years in cask. This is the only sweet Marsala of our tasting, whereas the other two are dry. The second wine is Alagna's Marsala Superiore Ambra Secco S.O.M. Baglio Baiata, produced with Grillo, Catarratto and Inzolia grapes - the three typical grapes with which it is historically produced Marsala - aged for at least two years in cask. The third and last wine is Carlo Pellegrino's Marsala Vergine Soleras, produced with the ancient and homonymous method with 100% Grillo grape. Despite the subject is frequently debated, the temperature at which the three wines will be tasted is of 15°C (59°F): this will allow the full development and expression of the complex aromas in the three wines. A lower temperature would not allow the development of aromas, however making wine's acidity more agreeable, whereas higher temperatures would excessively exalt sweetness. The tasting will be done by using three ISO glasses.

 The appearance analysis of Marsala, because of the many production techniques, can show a pretty wide range of colors and different transparencies. In fact, according to the production technique and to style, in Marsala is allowed the use of cooked must or mistelle (also called sifone), in order to both increase sweetness as well as to give more structure. The adding of these ingredients will greatly influence color by making it darker. It should be remembered cooked must can be added in the ambra style only. Moreover, aging time and oxidation - two qualities common in every Marsala style - will further influence color by making it darker. In fact, because of the production techniques, it will be impossible to see greenish, straw or golden colors in Marsala: in these wines - even the ones in which it is not used cooked must or mistelle - it will be the amber hue to dominate the scene in the glass.

 The first wine we will examine is Carlo Pellegrino's Marsala Vergine Soleras. After having poured it in the glass and by tilting it over a white surface, we will notice the color of this wine - which can be observed near the base - will show evident amber yellow hues and the nuances - to the edge of the liquid mass towards the opening of the glass - will show the same color. The second wine we will analyze is Alagna's Marsala Superiore Ambra Secco S.O.M. Baglio Baiata: it will be noticed a deeper color than the previous one, despite it can be however defined as amber. The darker color is caused by the adding of cooked must or mistelle which is allowed in this style. Finally it will be observed the color of Casano's Marsala Superiore Ambra Dolce TerrAntica. In this wine the color will show an even darker hue than the previous ones, characteristic - even in this case - caused by the adding of cooked must or mistelle. Finally, it will be noticed how all the three wines are transparent, noticing the differences according to style.

 The most amazing quality of Marsala is probably represented by its complex, rich and intense aromas. Despite this quality represents an important aspect for every taster, this is probably the characteristic which discourages neophytes. In fact, Marsala cannot be considered an immediate wine, a wine with direct and simple aromas: good Marsala requires a good deal of attention and curiosity. Worth companion of countless enogastronomical matchings, Marsala is also a good wine to be sipped in meditation while contemplating its rich aromas. Moreover, a good Marsala Vergine - possibly aged for some tens of years - can be excellently served in place of a distillate. The first wine of which we will examine aromas if Casano's Marsala Superiore Ambra Dolce TerrAntica. By holding the glass in vertical position and without swirling, it will be done the first smell in order to perceive opening aromas.

 This initial evaluation will develop aromas of fig jam and almond, as well as a complex and vaguely pungent aroma hardly associable by analogy. It is a particular aroma typical in many fortified wines, which develops as a consequence of a prolonged and strong oxidation, usually defined with the Spanish term rancio, as it is a typical aroma in Jerez (Sherry). Rancio - frequently defined as maderized - is an aroma which can apparently be considered as a fault, however it is a peculiar and typical quality in this style of wines, an aroma making even more complex the bouquet of the wine. After having swirled the glass, a second smell will allow the perception of apricot jam, citrus fruit peel, date and caramel aromas. The second wine we will examine is Alagna's Marsala Superiore Ambra Secco S.O.M. (Superior Old Marsala) Baglio Baiata. Firstly, we will evaluate opening aromas by holding the glass in vertical position and without swirling.

 It will be perceived aromas of dried fig, almond and the typical hints of rancio, in this wine more intense and evident than the previous one. After having swirled the glass, it will be possible to perceive aromas of honey, caramel, leather, toasted and citrus fruit peel. The last wine of which we will examine aromas is Carlo Pellegrino's Marsala Vergine Soleras. The first smell, by holding the glass still, will allow the perception of rancio, dried fig and almond aromas. It will be noticed how the aroma of rancio is in this wine more intense than the previous ones, result of a longer aging and oxidation. After having swirled the glass, a second smell will allow the perception of date, dried apricot, licorice, walnut, orange marmalade, enamel and leather. It will be noticed how in all the three wines can be perceived the ethereal aroma of alcohol - a normal quality in fortified wines - whose presence also favors the perception of all the other aromas. The aromatic qualities of Marsala, besides the typical oxidized hint of rancio, is characterized by aromas of dried fruit and jams to which are also added spice and ethereal aromas of alcohol and enamel.

 Marsala is a fortified wine, therefore one of its main gustatory qualities is represented by the burning tactile sensation caused by alcohol. The high quantity of alcohol found in Marsala requires organoleptic quality in order to balance this primary factor, in particular a good acidity, astringency and sweetness. The gustatory analysis of Marsala must then go beyond the simple evaluation of the initial impact caused by alcohol that, because of its high quantity, could distract the taster from the analysis of the other organoleptic characteristics. The first wine of which we will examine the taste is the driest of the three: Carlo Pellegrino's Marsala Vergine Soleras. The first sip will immediately denote the high quantity of alcohol present in the wine, however concentrate your attention on acidity, which is well evident and which balances the strong alcohol volume. Moreover, evaluate the very dry taste and the appreciable astringency caused by the long period of aging in cask. Even the structure will be pretty high.

 The second wine we will examine is Alagna's Marsala Superiore Ambra Secco S.O.M. Baglio Baiata. Even in this case the attack in the mouth will be alcoholic, however - after this initial impact - it will be possible to perceive the acidity of the wine and, as opposed to the previous wine, a slight sweet taste and a higher roundness. It should be remembered this is a Marsala ambra, therefore the adding of cooked must or mistelle is responsible for the presence of these two organoleptic qualities. Just like the previous wine, even the structure in this Marsala is pretty high. The last wine we will examine is Casano's Marsala Superiore Ambra Dolce TerrAntica. Even in this case the attack in the mouth will be characterized by a strong alcoholicity, sensation which will soon leave the scene to the evident sweetness of wine. Acidity, despite it is appreciable, seems to be less evident because of the presence of residual sugar, a characteristic which also contributes to increase roundness of this wine as opposed to the previous ones.

 Besides the interesting aromas, one of the good qualities of Marsala - and of fortified wines in general - is the pretty long taste-olfactory persistence, sometimes very persistent. All the three wines are characterized by a good taste-olfactory correspondence, where dried fig, date and caramel are perceivable both in the nose and in the mouth. The finish of Casano's Marsala Superiore Ambra Dolce TerrAntica will be characterized by flavors of dried fig and caramel, whereas to the finish of Alagna's Marsala Superiore Ambra Secco S.O.M. Baglio Baiata will be added a flavor of almond. The finish of Carlo Pellegrino's Marsala Vergine Soleras is persistent with flavors of dried fig, almond and date. Quality Marsala is a wine which expresses in the glass an extraordinary complexity and a charm recalling to mind the memory of aromas and flavors of past times, a wine which can be well matched to cheese, desserts and robust foods, as well as tasted alone - away from the frenzy of modern times - in absolute meditation.

 Wine, quality, culture and art. These could be the four elements which connect the activity of Masi winery, renowned in the world for its wines, in particular for the ones produced in the Valpolicella area with dried grapes, including Amarone, the great and famous wine from Veneto. Masi is not Amarone only. In fact, the dynamic winery owns vineyards - besides in the classic areas of Veneto and Valpolicella - in Friuli Venezia Giulia, in Tuscany and in Argentina. Masi's wines - winery owned by the Boscaini family - are known and appreciated worldwide for their quality, in particular the renowned Amarone, a wine to which Masi has associated its name. The history of Masi is indissolubly connected to the ones of its vineyards. In fact, the name of the winery derives from “Vaio dei Masi” - that is “tiny valley of Masi” - a vineyard located at Negrar, in the Valpolicella area, and that the Boscaini family - owners of the winery - bought at the end of the eighteenth century and which became their first vineyard.

	Masi winery at Gargagnago (Verona)

 In the course of the years, the winery has developed thanks to the acquisition of new vineyards located in the classic areas of Valpolicella, Bardolino and Soave, uniquely selecting lands located in the best positions or vineyards having a historical importance. In the last ten years the property of Masi winery also spread in other areas of the Triveneto, in Friuli Venezia Giulia, in Tuscany - project to which is also taking part Serego Alighieri winery - as well as Argentina. Masi's vineyards are all owned by the Boscaini family since six generations. Sandro Boscaini is the chairman of the winery; his brother Sergio is chief wine maker; his cousin Roberto is responsible for logistics; his cousin Dario is responsible for viticultural aspects. In the classic areas in the province of Verona, Masi owns 160 hectares of vineyards (about 395 acres) as well as other lands in which are being planted new vineyards. Many of the wines have the name of the vineyard or cru from which they are from: Mazzano, Campolongo di Torbe, Mezzanella, Vaio Armaron, Casal dei Ronchi, La Vegrona, Campofiorin and Colbaraca.

 In Friuli Venezia Giulia, near the borders with Veneto, Masi has planted its vineyards in soils suited to the expression of the Venetian style by using autochthonous grapes and vinification methods allowing the production of extremely modern wines. In the vineyards called “Strà del Milione” - in the commune of Castions di Strada, in the Grave area - are being produced the wines “Modello delle Venezie” white and red, as well as the supervenetians Grandarella, obtained by dried autochthonous grapes, and Masianco, produced with Pinot Gris and Verduzzo Friulano. Recently has also been acquired the “del Bello Ovile” estate, in Val d'Orcia, in the borders of the Montalcino area. In these lands have been planted the autochthonous varieties Sangiovese, Canaiolo Nero and Colorino, with the aim of producing two supertuscan wines - probably - from 2006 on. In the same project was also started a collaboration with Ezio Rivella - one of the most influential figures in the Italian wine scene - with the goal of producing Brunello di Montalcino, Rosso di Montalcino and Sant'Antimo in the “Pian di Rota” winery, located near Montalcino.

Dr. Sandro Boscaini, Chairman of Masi

 Masi has also acquired an estate in the Tupungato valley - in the Mendoza region, Argentina - after having scrupulously studied the condition of the place according to its viticultural and enological project. In the beginning were planted 10 hectares (about 2.5 acres) with many varieties, then the project continued with a more precise aim by planting Corvina and Corvinone, the main grapes in the area of Verona, responsible for the uniqueness of Amarone and of superior Valpolicella wines. The local component is represented by Malbec, the most representative red berried grape of Argentina, to which is added - although in a lesser proportion - the international Merlot. The first results in the land of Argentina were released in 1999 with the wines Corbec - produced with Corvina and Malbec grapes, overripe in mats just like Amarone - and Passo Doble, produced with the technique of double fermentation with Malbec e Corvina. Since more than 30 years, Masi collaborates with “Possessioni Serego Alighieri”, the noble family originating from the famous poet Dante and which owns prestigious vineyards in the Valpolicella area since 1353. The result of this collaboration has led to the creation of great wines, including the famous “Amarone della Valpolicella Classico Vaio Armaron”.

 Masi is leader in the production of historical wines - such as Amarone and Recioto della Valpolicella - by using the technique of grape drying, becoming successful worldwide with the production of seven wines. Five of them are produced from single vineyards (cru), selected by Masi from the 1950's on. Masi has also rediscovered and improved the technique of double fermentation by using whole and slightly dried grapes. The first wines to be produced with this technique were the supervenetians Campofiorin with “ripasso” branding, and its particular selection, Brolo di Campofiorin. The other Masi's supervenetians are Toar, a wine exclusively produced with fresh grapes (non dried) of Verona, and Osar, which has been considered of great interest as an example of modern wine obtained by ancient grapes, produced with the indigenous Oseleta grape. Besides the three Veronese DOC wines of the classic area (Soave Levarie, Valpolicella Bonacosta and Bardolino Frescaripa), Masi also produces wines from selected vineyards: “Colbaraca” for Soave, “Dell'Anniversario Serego Alighieri” for Valpolicella and “La Vegrona” for Bardolino. Today Masi's wines are commercialized - besides Italy - in Canada, China, France, Germany, United Kingdom, Japan, Netherlands, Norway, Sweden, Switzerland and United States of America.

 The commitment of Masi is not only dedicated to wine. The “Premio Masi” (Masi Award) - created in the middle of the 1970 from an idea of the Veronese writer Cesare Marchi - every year awards a prize to illustrious figures of the world of literature, science, show and economy, who have particularly emphasized the Venetian civilization and the civilization of wine. With the endorsement of Premio Masi are being identified two international awards, respectively dedicated to “Venetian Civilization” and to “Wine Civilization”. Moreover, it is also awarded the special prize “Grosso Veneziano” - awarded whenever specific circumstances occur - given to non Venetian figures who contributed to spread in the world the message of culture and civilization originating from Veneto. The Premio Masi is awarded by the Masi Foundation, established in 2000 and which works in the promotion of Venetian Civilization, in its historical, cultural and productive aspects, in the valuation of wine as a culturally significative product of the Veneto lands. Masi foundation has also the goal of ensuring the continuity over time and the cultural spreading of the award, as well as promoting other events according to the goals of its statute.

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 The Mediterranean diet is considered everywhere in the world a correct nutritional model, balanced and healthy. One of the main characteristics of this model is represented by the considerable consumption of vegetables, cereals and legumes, fundamental eleme