Wine Culture and Information - Volume 17
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Siddura: Sardinia and Gallura
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Il Conventino di Monteciccardo
Ederle: Valpolicella and Amarone
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Pietramore: Abruzzo hills
Umani Ronchi: Marches and Abruzzo
Planeta: Essence of Sicily
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Manzone Giovanni: the Great Barolo
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Castello Poggiarello: Super Tuscans
Matteo Correggia: Magnificent Roero
Valle dell'Acate: Reds from Sicily
Fattori: Amarone and Soave
San Biagio: Umbrian Monastic Beer
Mossio: Great Wines of Langhe
Ferrari and Tenute Lunelli
Ca' Rossa: Reds and Sangiovese
Tenuta Cocci Grifoni: Offida and Piceno
Antonelli San Marco and Sagrantino
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Luigi Maffini: Fiano and Aglianico
Colle Picchioni
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Birra Flea
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Demarie: Roero and Langhe
Umani Ronchi
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Tenuta Le Velette
Giacomo Fenocchio's Barolo
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Cantine Barbera
Santa Sofia Amarone
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Baladin Beer
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Moris Farms
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European Beers
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Erik Banti
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Roberto Scubla
Bertani
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A Night with Marsala
Adanti's Sagrantino
Triacca's Nebbiolo
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Castello di Corbara
Castello Banfi's Wines
At the Table with Marsala
Dezi's Wines

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San Biagio: the great Umbrian craft beer of monastic inspiration
Perugia, Italy
Thursday, June 18th, 2015
Season 2014/2015 of DiWineTaste events end with a tribute to the world of Ceres and beer. Protagonist of this event was in fact San Biagio brewery of Nocera Umbra, historical craft brewery of the green heart of Italy, the first one founded in Umbria. Led by brewer Giovanni Rodolfi - one of the most expert and competent figures about beer of Italy - San Biagio has a strong bond with the territory of Umbria and, in particular, with Nocera Umbra, including its renowned water used for the production of beer. The bond with the territory is also realized by using other ingredients for the making of beer, including barley. A significant example of this bond is represented by Monasta - the first beer ever made at San Biagio and one of the most acclaimed craft beers of Italy - in which, besides using Nocera Umbra water, is used laurel and horse chestnut honey, both coming from historical trees found in the brewery's estate. The event, dedicated to the "Accdemia" line, starts with Verbum, a weizen from barley and wheat malt, an extremely agreeable beer with a pleasing crispness, it expresses a profile of citrus fruits and a very balanced hop touch. It is then the turn of Gaudens, a pleasing pilsner with a typical Saaz hop aroma, confirming the agreeableness of Giovanni Rodolfi's brewing style, while giving a gentle bitter touch and such to allow the expression of the other sensorial qualities of this beer. The event continues with beers belonging to the "Ale" styles, of which the first one is Aurum, a strong ale in which can be perceived a fuller character, also thanks to the presence of caramelized malts: a beer joining elegance and structure, with a lovely agreeableness. It is then the turn of the beer which most identifies San Biagio brewery: Monasta, the first Italian beer inspired to monastry tradition and following the ancient production techniques of Trappist monks. Characterized by pleasing aromas and flavors f horse chestnut honey and laurel, Monasta surprises senses for its elegance and balance. The event ended with Ambar, with a dark amber color, expressing to the nose aromas of caramel, chocolate, coffee and licorice, an extremely versatile beer, capable of being paired to well structured dishes as well as desserts made of cocoa and chocolate. The illustration of beer and how they are being made at San Biagio brewery has been done by Giovanni Rodolfi, whereas the sensorial tasting of beers and the creation of dishes paired to beers has been done by Antonello Biancalana, DiWineTaste editor in chief.


The five beers of San Biagio brewery tasted during the event

The five beers of San Biagio brewery tasted during the event


Giovanni Rodolfi during one of his speeches

Giovanni Rodolfi during one of his speeches


A moment of the event

A moment of the event


Giovanni Rodolfi and his Ambar

Giovanni Rodolfi and his Ambar



Antonello Biancalana interviewing Giovanni Rodolfi (in Italian)
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