In Italy it is often said red wine makes good blood. This is just one of the most famous Italian proverbs about the effects of wine on health, not the only one, of course, concerning the beverage of Bacchus in relation to the many aspects of human's life. Of course, we are not doctors and we certainly have not the right experience or any conceit to give our readers indications on these subjects, as it is always appropriate to ask a qualified specialist. Anyway, it seems to be strange and improbable the fermented juice of red grapes has the capability - after its ingestion - to transform itself into blood, as suggested by the famous proverb. It is very likely this proverb is not to be considered “literally” and it is also true the term “blood” gets different meanings according to the contest in which it is being used, frequently used as a synonym of courage, mood as well as of life.

 Capability of making “good blood” apart, it is obvious wine however has some effects on human body, including any “side” effect caused by alcohol. Concerning these subjects, at least, it is not necessary to be a doctor in order to understand the effects of alcoholic beverages, something which is hardly agreeable. Anyway, wine is not alcohol only and its more than 250 elements of which it is made of, have other effects on human body. According to a nutritional of view, the contribution of nutritive elements contained in wine is rather negligible, as the most important nutritive principles are contained in traces only. Therefore, the nutritional value depends on the quantity of energy ethyl alcohol is able to provide, about 7 calories per gram, including the ones provided by any sugar contained in the wine. However, it is necessary to remind the contribution of alcohol's calories is not directly usable from the body for the muscular work, they are used by basal metabolism, allowing a saving in the consumption of other nutritive values, such as fats and sugars.

 According to a nutritional point of view, it is necessary to consider the calories of alcoholic beverages and of wines in the total count of calories ingested, while remembering calories provided by alcohol are not very efficient for the body. For example, a gram of alcohol provides 7.3 calories (each unit of alcoholic volume corresponds to 7,9 grams), a gram of sugar provides 4.1 calories, a gram of fat corresponds to 9.3 calories and a gram of protein to 4.4 calories. A gram of alcohol has more calories than sugar and proteins, and a little less than fats. To calculate the calories alcohol contained in a beverage can provide, it is enough to multiply the alcohol by volume in a liter times 7.9 (the weight in grams of an unit of alcohol volume) then times 7.3 (calories provided by each gram). Therefore, a liter of wine with an alcohol by volume of 13% gives about 749 calories. If we consider the volume of a typical glass - about 125 milliliters - each of them provides to the body about 93 calories. It should be noted to this result must be added the calories provided by any sugar contained in wine.

 Wine is not alcohol only. It is an extremely complex beverage made of more than 250 different elements, and many of them can have positive effects and benefits on the body. Since ancient times, man has always paid special attention to wine, by observing its positive and negative effects. It is more likely, the first effect seen in wine certainly was the one caused by alcohol, which is - as a matter of fact - classified as a toxic substance and, as such, it is always necessary to consume it in moderation, and never abusing of it. The moderate consumption of wine and of alcoholic beverages is always subject of debates, in which folk's wisdom - and the common sense motivated by a responsible and clever consumption - has always recognized as deplorable and the abuse was not encouraged at all, although in past times, certain meetings exclusively reserved to men often ended with participants getting drunk. The folk's wisdom on moderate consumption of wine can be summarized with the Italian proverb “One who drinks a little of wine is a sheep, who drinks it in right quantity is a lion, who abuse of it, is a donkey”, of course paying respect to the intelligence of the animals mentioned in the less noble examples.

 The use of wine as a remedy or medicine is documented since the beginning of civilization, not only for the effects related to alcohol, but also for the other properties of the beverage of Bacchus for the prevention and cure of some symptoms. For example, it is documented that, in past times, wine produced with grapes affected by Botrytis Cinerea was given - of course to the ones who could afford such expensive wines - for the cure of some diseases. It is probable these wines had a mild antibiotic action - this could justify their beneficial effects - noticed in some cases. Even in many medical and cooking treatises of the past, the beneficial properties of wine for the body and for the prevention of some disorders were extolled, something which corresponded to be true, although not scientifically proven at those times, but certainly proven by empiric methods and by direct observation.

 Science and modern medicine keep on investigating on wine and on its effects on health. In the last years, there have been many “discoveries” about wine, probably also encouraged by the social interest towards this beverage and - certainly - also by economic interests, as to make wine looking like a panacea. Of course, modern methods and scientific research allowed the discovery of many positive effects which modern medicine is attributing to wine. It seems the humble grape juice after it has being fermented gets almost magic qualities, like an elixir of life and wellness. The doubt there is a sort of exaggeration about this subject is however pretty strong. Wine certainly has good effects on health and body, it can surely have a preventive action against certain disorders, however it is often forgotten its abuse is detrimental. The exaltation of the positive qualities of wine could result in an excessive consumption, even justified, because the higher the quantity, the better the effects. An excessive consumption of wine means an excessive consumption of alcohol and this is something which cannot have positive effects on health. We should remember about that, and the ones who support the good quality of wine should remember that as well, because among the good qualities of wine, there is - and it must be, always and however - moderation. This is a good effect on health, too.

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 Who could ever imagine the past of the majestic Barolo was very distant from the splendor of our times and that until the 1800's it was even a sweet wine? Probably few, if not very few. Nevertheless the history of this great wine - majestic expression of the noble Nebbiolo grape - is rather recent, a monument to the worldwide enology, born and grown thanks to the application of right methods. Today, Barolo is everywhere synonym of enological excellence, a wine which occupies - with merit - the highest prestigious positions in each country of the world, a strong and complex wine, capable of surprising the palates of the most exigent tasters. Among the many factors which are responsible for the magic called Barolo, a special place is occupied by the grape with which it is produced: Nebbiolo. This grape is rich in polyphenols, capable of ensuring a full body to the wine, as well as a generous acidity, a quality which permits Barolo to be a unique wine among the greatest ones, and which together allow longevity for decades of years.

 Barolo is not Nebbiolo only. Despite this grape variety is largely responsible for the quality of this great wine, Barolo is also - and especially - the result of absolutely unique environmental, climate and productive conditions. Barolo is one of Langhe's many sons, the famous area in the southern part of Piedmont - in the nearby of Alba, in the province of Cuneo - whose lands gave origin to great wines and excellent food delicacies, such as white truffles. Barolo is among the most long-lived wines: thanks to the quality of Nebbiolo grape - acidity and tannins - together with the high alcohol volume, this wine is capable of aging and evolving in bottle for decades of years, while improving its organoleptic qualities and the complexity of its flavors. For wine enthusiasts - as well as for the producers - Barolo is the subject of heated debates: some love it and some do not appreciate it, some want to produce it by using traditional methods, some want to interpret it by following the most modern vision instead.

	The production communes of Barolo

 Barolo has always been a very famous wine, also when it was practically unknown and very far from the image of a great wine to which we are used today. The first historical documents related to Barolo referred not to the wine but to the grape with which it is produced: Nebbiolo. The first document about this grape variety date back to 1268, in a document of Rivoli castle, in which Nebbiolo is mentioned. The first document about wines produced with this kind of grape is dated back to medieval times. Barolo's history - which takes its name from the homonymous town of Langhe - that is the dry wine as we know it today, begins in the first years of 1800. Before those times, Barolo's wine was characterized by a sweet taste caused by the presence of residual sugars, which - because of the effect of low temperature typical in those places - could not completely get fermented. Temperature was not the only responsible for this problem. Nebbiolo is a late ripening variety - usually at the end of October - when Langhe's temperature begins to go down therefore inhibiting the work of yeasts.

 At those times, Barolo wine was very far from the greatness which we recognize to it today, on the tables of nobles and of the richest classes were mainly served French wines. Barolo wine produced at those times was consumed locally - often exported, too - but no one recognized to it the nobility which will give it celebrity a century later. The development of Barolo wine making is the result of the commitment of Giulia Vittorina Colbert de Maulévrier - born in June 26th, 1786 in Maulévrier Castle, in Vandée, France - who in 1806 married marquis Carlo Tancredi Falletti of Barolo in Paris, therefore becoming the famous marquise Falletti of Barolo. Notable figure, she moved to Turin and dedicated her life to the improvement of social conditions of the poor and sick people, she was interested in jailed women's conditions, she founded educational and relief institutes, a hospital for children and organizations for the rehabilitation, education and maintenance of needy people.

 At those times, the charm of French wines - and particularly those from Bordeaux and Burgundy - was so prestigious that in many areas they tried to imitate this model in order to improve the quality of local wines, a trend which continues even today. In 1843, count Camillo Benso of Cavour - at that time mayor of Grinzane - called to his estates the French enologist count Louis Oudart, assigning to him the job of making wines in Grinzane's cellars. Thanks to the friendship with count Cavour, marquise Falletti of Barolo asked the French enologist for advice on how improving the wines in her cellar, hoping to make them similar to French wines. Louis Oudart realized low temperature was the cause which produced sweetness in Barolo, then he suggested the use of specific yeasts: the great Barolo was about to born. As a consequence, marquise Falletti of Barolo decided to completely change the production systems of her wines, adopting the ones suggested by Oudart, introducing French enological technologies, which transformed forever Barolo from a sweet wine to a great dry wine, “the king of wines, the wine of kings”. The history was changed and this time forever.

 It was a striking success and also count Cavour decided to convert the cellars of his castle to the production of this “new wine”. In just a little time, Cavour's wines became famous, as to compete with the best ones produced in France, largely contributing to the improvement and spreading of Barolo. The new Barolo filled with enthusiasm even Carlo Alberto who - being very curious about the success of marquise Falletti of Barolo's wines - asked her to try her wines. The marquise sent 325 Carrà of Barolo - a flat and long barrel typical in those areas with a volume of 500 liters - to the royal palace. Carlo Alberto was so enthusiastic that he decided to buy Verduno Castle, Pollenzo Estates and Santa Vittoria d'Alba, with the goal of planting Nebbiolo vineyards and starting the production of Barolo. Even king Vittorio Emanuele II showed interest and enthusiasm for Barolo, and converted his estates near his hunting lodge in Serralunga d'Alba, to the production of the famous wine with Nebbiolo grapes cultivated in his vineyards.

 The first spreading of Barolo is credited to Pietro Emilio Abbona, who in 1895 started his business in the cellars of his father, in the town of Barolo. He also acquired the vineyards and the cellars of marquise Falletti of Barolo, ideally continuing her work for this famous wine. A notable figure for the development and qualitative improvement of Barolo was Renato Ratti. Besides introducing revolutionary concepts and new technologies in Barolo production, he did meticulous researches on the territory, on the vineyards and on the crus, a study which will permit to him - in 1980's - to create a map of the historical areas of Barolo and Barbaresco. Barolo production has developed in recent times thanks to the commitment of many producers, often with different - if not opposite - way of interpreting the great wine of Langhe. Most of them, in fact, support the production by using traditional methods of aging in casks, others instead see Barolo produced with the most modern enological methods by using the barrique. A debate which sees traditionalists and modernists in two opposite sides, two different ways of interpreting Barolo, also having supporters and opponents among consumers.

 Barolo is classified according to the Italian quality system as DOCG (Denominazione d'Origine Controllata e Garantita, Denomination of Controlled and Guaranteed Origin), recognized in 1980. The production area of Barolo was delimited for the first time in 1908, as a consequence of the success obtained in Europe and therefore was necessary to protect both the area and the wine. In 1934 was founded the “Consorzio di Tutela del Barolo e del Barbaresco” (Consortium for the safeguarding of Barolo and Barbaresco) and in 1966 Barolo was recognized as DOC (Denominazione d'Origine Controllata, Denomination of Controlled Origin). According to the production disciplinary, Barolo must be exclusively produced with Nebbiolo Michet, Lampia or Rosè varieties, in the whole territory in the communes of Barolo, Castiglione Falletto and Serralunga d'Alba and in part of the territories in the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi and Verduno. The maximum allowed production per hectare is 80 quintals, equal to 52 hectoliters of wine.

 Barolo must age for at least 3 years, of which at least 2 in chestnut or oak cask, starting from January 1st following the harvesting of grapes. The minimum alcohol by volume for Barolo is 13%, an useful characteristic for the balance of this wine, as Nebbiolo is rich in polyphenols and makes wines with an appreciable acidity. For this reason, it is pretty frequent to find a Barolo with an alcohol by volumes higher than 14%. Barolo, aged for a at least 5 years in cellar, can be classified as riserva (reserve). Despite the most distinctive production areas are Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba, the disciplinary does not allow the mention of the commune or the subarea of origin in the label, however it is frequently found the cru of origin.

 Barolo is a very famous wine. Rich, complex and capable of long aging - often decades of years - Barolo is not a wine for absent-minded people. Barolo - the good one - always asks for complete attention in each phase of the evaluation. Behind this great wine there is Nebbiolo grape, rich in polyphenols and with a good acidity, capable of giving Barolo - as well as all the other wines produced with this grape - a robust body and crispness, something which has to be properly balanced by a proper quantity of alcohol. Although Barolo can be produced in part of the territories in the communes of Verduno, Grinzane Cavour, Diano d'Alba, Roddi, Cherasco and Novello, 87% of the production comes from the communes of Barolo, Castiglione Falletto, La Morra, Serralunga d'Alba and Monforte d'Alba. The type of soil - together with climate conditions of the territories - largely determine Barolo style, its longevity and its organoleptic qualities.

 The territories of Barolo and La Morra are characterized by limestone and fertile soils, give rounder wines, with strong fruit flavors, garnet red color with ruby red nuances and which age rapidly. The territories of Monforte d'Alba, Castiglione Falletto and Serralunga d'Alba are characterized by sands and less fertile soils, giving intense wines with a fuller body, a garnet red color with brick red nuances, aging more slowly. The classification of the vineyards and the subareas of Barolo was done by Renato Ratti, who in 1980 - after having researched historical and territorial elements - created the map of crus, an essential reference for every enthusiast of this great wine from Langhe. Among the most famous crus are mentioned: Cannubi, Sarmazza and Brunate, in the commune of Barolo; Rocche, Cerequio and Brunate (shared with the commune of Barolo) in the territories of La Morra; Rocche, Villero and Monprivato in Castiglione Falletto; Lazzarito and Vigna Rionda in Serralunga d'Alba; Bussia, Ginestra and Santo Stefano di Perno in Monforte d'Alba.

 Barolo has always been distinguished for its full body, of which are responsible the tannins of Nebbiolo grape. This characteristic forces producers to a scrupulous vinification procedure, because an excessive extraction of polyphenols, as well as an excessive aging in cask, can cause wines to be very tannic with a bitter taste. The use of casks and the duration of aging gave origin to the two schools of thought, which are opposed one to each other since many years: traditionalists who support long period of maceration and aging in casks; modernists who support instead a shorter maceration and aging in barrique. Traditionalists and modernists apart, Barolo is an unique wine in its style, with a full body, crisp and alcoholic, however and always amazing for its complex flavors, result of the patient work of time. In the heated debate between modernists and traditionalists, Barolo is always and in any case the winner, as in both cases there are wines capable of confirming the ideas and the excellence of both parts. Barolo is always a surprise, even in this aspect.

 Chardonnay probably is the most famous name in the world of wine and also neophytes - as well as the one who are not interested in wine - have heard about it at least once. Frequently considered as a “magic word”, capable of transforming even the most mediocre wine into a divine nectar, Chardonnay is among the most common and renowned grapes in the world. Protagonist of countless white and sparkling wines, in which it is being used alone, Chardonnay is also a companion of other grapes, most of the times used to give specific organoleptic qualities, even more frequently to obtain an easier commercial success. Coming from Bourgogne, Chardonnay has rapidly become successful worldwide thanks to the excellent French wines - in particular Chablis and Champagne - therefore becoming synonym of unquestionable quality. It is superfluous to remember - and this is certainly true for every other grape - Chardonnay is not enough to make a good wine. This is clearly proven by the high number of wines produced with this grapes, most of the times being mediocre and lacking any good quality.

 Luckily, not all the Chardonnay is cultivated and vinified with speculative and trendy logics: in wines produced with quality principles, the results are excellent and extraordinary. According to an enological point of view, Chardonnay is a very versatile grape, it can be successfully vinified both with the aging in inert containers - such as stainless steel - as well as in wood containers, in particular, the barrique. Thanks to its organoleptic qualities, Chardonnay is also used together with other varieties, while giving the wines in which it is present, an unmistakable touch of immediacy and smoothness. Moreover, the versatility and the organoleptic qualities of Chardonnay make this grape particularly suited to the production of classic method sparkling wines, most of the times used alone. Also thanks to these qualities, Chardonnay has easily conquered the scene in the vineyards worldwide, while offering to producers and consumers the illusion of having a great wine even in pretty modest conditions.

 The goal of our tasting is to compare three different styles of Chardonnay, produced in different areas and - in particular - by using three different wine making techniques. Thanks to its versatility in the cellar, Chardonnay can be in fact successfully vinified both in stainless steel tanks, as well as in wood barrels - in particular the barrique, a technique, the latter, very common in every wine country of the world. We will also pay attention on typical organoleptic qualities of Chardonnay - in particular on its aromas - and the way they change according to the technique used for vinification. The wines selected for our comparative tasting are produced in three regions of northern Italy with 100% Chardonnay and with three different wine making techniques. We selected a wine completely produced in steel tanks, one completely produced in barrique and - finally - one produced with a mixed technique, that is part of the wine aged in steel tanks and the other part in cask.

	The Three Chardonnays of our Comparative Tasting

 The first wine of our comparative tasting is Ascevi Luwa's Rupis Chardonnay, produced in Friuli Venezia Giulia, it is the only wine of the three vinified in steel tanks. The second wine is Tre Monti's Colli di Imola Chardonnay Ciardo, produced by aging only a part of the wine in barrique and the remaining part in steel tanks. The third and last wine is Produttori Colterenzio's Alto Adige Chardonnay Cornell, a full bodied wine fermented and aged in barrique for 11 months. Because of the techniques used for the production, the three wines will be served at different temperatures: 10°C (50°F) for Rupis Chardonnay and Colli di Imola Chardonnay Ciardo, 12°C (54°F) for Alto Adige Chardonnay Cornell in order to favor a better development of aromas both given by the aging in barrique and by time. The tasting will be done by using ISO tasting glasses. Finally, in all the three wines, it will be chosen the most recent vintages available.

 Because of the different vinification techniques generally used with Chardonnay, it is pretty hard to give reliable indications about the color of the wines produced with this grape. The main factor determining hue in Chardonnay wines, is frequently represented by the fermentation and aging in cask - rarely in casks, frequently in barrique - a pretty common vinification technique for this grape. Chardonnay wines fermented or aged in barrique usually get colors ranging from straw yellow to golden yellow, whereas in wines produced in steel tanks - or however in inert container - the color shows greenish or straw yellow hues. Even the aging in bottle - just like any other white wine - will contribute to accentuate the color of the wine towards golden yellow hues. In this specific case, it should be remembered the aging in bottle can be done for Chardonnay aged in cask, whereas for wines aged in inert containers, it is best to consume them within two or three years.

 The first wine we will examine is Ascevi Luwa's Rupis Chardonnay, the only wine of the three completely vinified in steel tanks. By observing the wine at the base of the glass, it will be noticed a brilliant straw yellow color, whereas by tilting the glass on a white surface, it will be observed greenish yellow nuances. Then we will observe Tre Monti's Colli di Imola Chardonnay Ciardo, in which will be noticed a deeper color than the previous wine. It will be observed a pale golden yellow color and greenish yellow nuances, effect of the aging of part of the wine in barrique. Finally, it will be observed the color in Produttori Colterenzio's Alto Adige Chardonnay Cornell: in this wine the color is brilliant golden yellow with golden yellow nuances, result of the fermentation and aging in barrique. By placing the glasses side by side, it will be clearly observed how the color tends to get a deeper hue according to the use of barrique in the production of these wines.

 The wine making techniques used for the production of the three wines will be clearly evident even in the olfactory analysis. Chardonnay usually attracts producers - as well as consumers - for its versatility in the production of wines, as it is capable of producing very good wines, both when vinified in steel tanks, as well as in cask. According to this point of view, Chardonnay is the preferred grapes of those consumers who particularly like white wines aged in cask. The contribution of wood in the olfactory qualities of Chardonnay goes beyond the “simple” aroma of vanilla typical in wines aged in barrique. When properly used, barrique positively contributes to the olfactory qualities of Chardonnay, by adding to the freshness of fruit and flowers aromas, the complexity of toasted aromas. This is what we will try to understand from the olfactory analysis of the three wines of our comparative tasting.

 We will begin the comparison of aromas from Ascevi Luwa's Rupis Chardonnay. After having poured the wine in the glass - and by keeping it in vertical position without swirling - it will be evaluated opening aromas. This initial smell will reveal aromas of banana, peach and pear: banana - in particular - is a distinctive aroma of Chardonnay. After having swirled the glass, a second smell will be done: the aromatic series will be completed by hints of pineapple, acacia, litchi, broom, plum, apple, hawthorn and - finally - hints of elder. Just like banana, even acacia is a distinctive aroma of Chardonnay. The choice of producing this wine in steel tanks favors the development of Chardonnay's typical aroma, as well as allowing an intact olfactory analysis, without any alteration produced by the barrique. The second wine of which we will evaluate aromas is Tre Monti's Colli di Imola Chardonnay Ciardo.

 Without moving the glass and by keeping it in vertical position, we will evaluate opening aromas. From the glass can be perceived aromas of pear, acacia and banana, qualities we already found in the previous wine and which are typical in Chardonnay. After having swirled the glass, do a second smell which will allow the perception of aromas of hawthorn, green apple, pineapple, peach, plum and, finally - as a sign of the aging of a part of this wine in barrique - an aroma of vanilla. Let's now evaluate the last wine: Produttori Colterenzio's Alto Adige Chardonnay. The evaluation of the opening aromas will allow the perception of hazelnut, toasted and banana: the contribution of barrique is now clearly evident although allowing the perception of banana, a typical aroma in Chardonnay. The second smell will reveal aromas of acacia, butter, coffee, pineapple, broom, passion fruit, grapefruit, vanilla, plum and praline. Despite the contribution of barrique is evident, it is interesting to notice how the aromas of wood are excellently balanced as well as allowing the full perception of flowers and fruit aromas, in particular tropical fruit, frequent in many Chardonnays.

 Chardonnay is a grape with moderate acidity, capable of making pleasing and round the wines in which it is being used. Moreover, it is well suited for the vinification in cask and - in particular - in barrique, a quality which is usually clearly evident in the gustatory analysis as well. The agreeability of Chardonnay is however ensured even by the vinification in steel tanks, where a proper cultural technique and the correct choice of the harvesting period, allow the creation of crisp and pleasing wines. The aging in barrique - of course - makes Chardonnay wines more structured and round, a quality which is however associated both to time and to the cask's volume and type of toasting. The three wines of our comparative tasting - produced with different techniques - confirm the versatility of Chardonnay and its agreeability. Just like in the previous evaluations, we will begin from Ascevi Luwa's Chardonnay Rupis.

 The attack of this wine is crisp and agreeable, the correspondence to the nose is very good, and the contribution of alcohol is fundamental in order to have a very good balance, while expressing in the mouth the freshness of the fruits perceived to the nose. The second wine we will examine is Tre Monti's Colli di Imola Chardonnay Ciardo. The attack of this wine is crisp and agreeable, however it should be noticed how structure and smoothness are higher than the previous wine, a sign of the aging in barrique. Even the perception of alcohol is evident, efficiently contributing to the good balance of the wine. Finally, it will be evaluated Produttori Colterenzio's Alto Adige Chardonnay Cornell. Despite it is fermented and aged in barrique, the attack of this wine is characterized by a good crispness. The structure and roundness are higher than the previous wines, a direct effect of the barrique, however correctly used and in order to keep the other organoleptic qualities intact.

 The three wines of our comparative tasting are three excellent examples of Chardonnay's versatility and of the correct application of three different vinification methods. The finish of Ascevi Luwa's Rupis Chardonnay is persistent with clear flavors of peach, plum and litchi as well as hints of banana. Even the finish of Tre Monti's Colli di Imola Chardonnay Ciardo is persistent with flavors of pear, apple, pineapple and plum, whereas the finish of Produttori Colterenzio's Alto Adige Chardonnay Cornell - also in this case persistent and agreeable - will have flavors of banana, plum and grapefruit as well as toasted flavors, another sign of the aging in barrique. Despite of personal tastes - either being in favor of the barrique or against it - Chardonnay is a highly versatile grape in the cellar. Its organoleptic qualities can be well integrated with other grapes used for the production of a wine, as well as with different wine making techniques. Finally, Chardonnay confirms its versatility even in wines where it is used alone, something which is well proven by the three samples used for our comparative tasting.

 Folonari is one of the most famous Italian wine companies and one of the oldest of Italy. Today, Ambrogio Folonari and his son Giovanni lead the company - which is in business since the end of 1700's - thanks to their ancestors, who would have never imagined to give a great contribution to write the history of Italian wine. In 1825, Fratelli Folonari S.p.A. started its business, completely owned by the family and with a precise goal: developing, producing and commercializing the best Italian wines all over the world. The Folonari family is in this field since more than 250 years and since then it is one of the most dynamic Italian wine companies. In particular, Ambrogio is one of the main protagonists of the evolution and modernization of the Italian wine market, who successfully adopted new and original paths for the production of high quality wines, giving a great contribution to create “the new frontier” of Italian wine.

	Giovanni and Ambrogio Folonari

 The company, modernized by Ambrogio and Giovanni Folonari, is strongly oriented to the current market's demands, combining tradition with innovation. The project of the family is based on the property and leading of many estates, mainly located in Tuscany and in other areas of Italy. The winery takes care of the whole production process: from the production of grapes in their own estates, to the bottling of wine, distributed in many countries of the world. Folonari wines, in fact, are sold in Italy, Austria, Belgium, Canada, China, Denmark, Arab Emirates, Finland, France, Germany, Great Britain, Holland, Japan, Malta, Russia, Singapore, Sweden, Switzerland and USA. Nozzole Estate - 500 hectares, 80 of which cultivated with specialized grape varieties - represents the company's headquarter. The historical estate - acquired by Folonari in 1971 - has very ancient origins, at least seven centuries old. The main grape variety is Sangiovese, however in the vineyards is cultivated Cabernet Sauvignon as well - for the production of the Supertuscan Pareto - and Chardonnay, for the white wine Le Bruniche.

 Cabreo estates are located in the territory of Greve in Chianti: one of them is located in Panzano village - at 500 meters above sea level, with an area of 25 hectares of vineyards - where selected clones of Chardonnay are being cultivated for the production of Cabreo La Pietra; the other is located in the Cabreo di Zano place, where - in a vineyard of about 46 hectare - are cultivated Sangiovese and Cabernet Sauvignon used for Cabreo il Borgo. Cabreo is an IGT (Indicazione Geografica Tipica, Typical Geographical Indication) and was commercialized in 1985 for the first time with vintage 1982. This wine is the result of a blend of Sangiovese and Cabernet Sauvignon, which, together, exalt both the elegance and sapidity of Sangiovese as well as the roundness and concentration of Cabernet Sauvignon. Cabreo La Pietra, produced for the first time in 1983, is a white wine, which, through the fermentation and refining in wood, is the expression of the Tuscan interpretation of a successful and renowned international style.

Nozzole Estate

 TorCalvano di Gracciano Svetoni Estate is located in the area of Gracciano, in the center of the wine area of Montepulciano, in the province of Siena. In the past, the estate was property of the local Mazzucchelli Svetoni family, with an area of 30 hectares, 22 of which cultivated with specialized grape varieties. Here are being cultivated Prugnolo Gentile - the local name for Sangiovese variety - as well as other typical red and innovative grape varieties. The vineyards are located around the big villa with two donjons, where a typical cellar with vaults and oak barrels was built. The remaining vineyards are located in the nearby of the prestigious area of Cervognano. Conti Spalletti Estate is one of the most oldest estates in the area of Chianti Rufina, in the province of Florence. The vineyards are cultivated with specialized grape varieties, covering an area of 25 hectares, in which Sangiovese, Lanaiolo and Colorino varieties are being cultivated.

 Since 1999, the family began to acquire parts of land in the area of Castagneto Carducci, in the province of Livorno. In 1990, in this area, Bolgheri DOC made a name itself. This area has a very favorable and tempered weather, thanks to the breeze from the Tyrrhenian Sea. The sandy and clayey soils slope towards the sea and proven to have an excellent vocation to exalt the Bordelais blend. In these lands, Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot express their best qualities. Ambrogio and Giovanni Folonari Estates have acquired about 40 hectares, 24 of which destined to vineyards, whereas the remaining are in the process of being planted. A modern wine cellar is about to be built by following the project of Parisian architect Jean-Michel Wilmotte.

 In the area of Cinigiano, in the province of Grosseto, around the ancient Porrona castle, the Folonari family has acquired about 60 hectares suited to the cultivation of high quality vineyard. In 1999, the planting of the vineyards started with Sangiovese and Syrah varieties. In 2007, will be commercialized Montecucco DOC, the first wine produced in this estate. This is the smallest estate of the family group, covering an area of 20 hectares, of which 9.8 destined to vineyard. La Fuga Estate is located in the commune of Montalcino - whose borders delimit the Brunello DOCG production area - run and managed by the Folonari Family. Novacuzzo is the estate which has recently acquired by Folonari Family. It is located in one of the best areas of Colli Orientali del Friuli, in the province of Udine. Located in a hill, the estate has an area of 50 hectares, of which 40 cultivated with Pinot Gris, Sauvignon Blanc, Tocai Friulano, Ribolla Gialla, Piccolit and the red grape variety Schioppettino.

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 Living healthy is a legitimate aspiration of all of us. However, health should not be considered as a gift of nature, it is something to be obtained and preserved through a rational, healthy and balanced diet. The civilization of consumption has accustomed us to a more sophisticated diet, rich in fats, meats and sugars, which are frequently cause of many diseases. Millions of people in the world - worried for the repeating food scandals or motivated by hygienic, economical, moral or religious reasons - have decided to follow a vegetarian diet. They substituted meat and fish with eggs and dairy products, eat more fibers, cereals, legumes, vegetables and fruit. Eating vegetarian style means trying to feed oneself - by choosing healthy food, not being contaminated from chemical or artificial products - according to nature or, better to say, trying not to be detached from it. Choosing a vegetarian menu does not preclude the matching with a good wine.

 In the history of humanity, there are plenty of examples of vegetarianism. In every era, there have been people who eliminated meat from their diet, both for social or religious reasons, as well as because of their poverty. The term “vegetarianism” was created in the nineteenth century: the word appears in England in 1874 and in France in 1875. In Italy, one of the first cookbooks is dated back to the first decades of the twentieth century. It was “Vegetarian cooking and raw foods naturism”, written by Duke of Salaparuta. The first vegetarian association, the Società Italiana Vegetariana, (Italian Vegetarian Society), known today as Associazione Vegetariana Italiana - AVI (Italian Vegetarian Association), was founded in 1952.

Rice with curry and vegetables: one of the many tasty dishes of vegetarian cooking

 Since ancient times, illustrious men decided to adopt a vegetarian diet because of moral reasons and they also advocated their decisions in their writings. The mathematician and philosopher Pythagoras - as told by his bi