{"title":"Dessert \u0026 Fortified Wine","description":"\u003cp\u003eItalian dessert and fortified wines: Marsala from a historic Marsala family, Zibibbo and Moscato from Sicily, Torcolato from Breganze, Sagrantino Passito and rare sweet reds from Sardinia.\u003c\/p\u003e","products":[{"product_id":"adanti-montefalco-sagrantino-passito-docg","title":"Adanti Montefalco Sagrantino Passito DOCG","description":"\u003csection class=\"s_text_block o_colored_level pb4 pt4\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: 100% Sagrantino from the Arquata and Colcimino hills in Bevagna, organically farmed. Grapes are hand-harvested in mid-October and air-dried on racks for about two months, then fermented in steel with 12-14 days of maceration until fermentation stops naturally. Aged 24 months in oak casks and 24 months in bottle.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Deep ruby with violet hues. Intense bouquet of myrtle, morello cherry and blackberry preserve with sweet spice. Sweet yet balanced by Sagrantino's tannins and fresh acidity, velvety and persistent. Pairs with dry pastries, blue cheeses and chocolate desserts, or as a meditation wine. 500ml bottle.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Adanti","offers":[{"title":"2019","offer_id":48528215703781,"sku":"900327","price":53.0,"currency_code":"USD","in_stock":true},{"title":"2020","offer_id":67719282131173,"sku":"900372","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/adanti-montefalco-sagrantino-passito-2019-docg-2181688.png?v=1787000347"},{"product_id":"alagna-marsala-fine-dop","title":"Alagna Marsala Fine DOP","description":"\u003csection class=\"s_text_block o_colored_level pb0 pt0\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"s_allow_columns container\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: \u003cspan class=\"h5-fs\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cstrong\u003eMade with Grillo, Catarratto and Inzolia \u003c\/strong\u003e\u003c\/span\u003eIt is a Sicilian wine characterized by the oxidative scent obtained thanks to its long aging in large oak barrels of at least 10,000 L (can be visited in the cellar). In this process part of the wine evaporates year after year, and small quantities of air enter the barrel giving its characteristic aroma.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: \u003cspan class=\"h5-fs\"\u003eMarsala is a historic fortified wine. It was invented by a British merchant (John Woodhouse) in 1773 who was able to export it all over the world thanks to his relations with Admiral Nelson, who bought large quantities for his fleet. Later, it also became one of the first Italian denominations. Nowadays it can be produced, aged and bottled only in the city of Marsala and in the neighboring towns. It can be stored for several years. Once opened, it maintains its organoleptic characteristics for long time due to its high alcohol content.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\n\n\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Alagna","offers":[{"title":"1 Liter","offer_id":48528625696997,"sku":"900316","price":15.0,"currency_code":"USD","in_stock":true},{"title":"2 Liters","offer_id":48530392613093,"sku":"900257","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/alagna-marsala-fine-2889926.jpg?v=1789734725"},{"product_id":"alagna-marsala-vergine-dop-1999","title":"Alagna Marsala Vergine DOP 1999","description":"\u003csection class=\"s_text_block o_colored_level pb16 pt16\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \n            \n        \u003cdiv class=\"row o_grid_mode\" data-row-count=\"12\"\u003e\n\u003cdiv class=\"o_grid_item o_colored_level g-col-lg-7 g-height-12 col-lg-7\" style=\"grid-area: 1 \/ 1 \/ 13 \/ 8; z-index: 1;\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: \u003cspan class=\"h5-fs\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cstrong\u003eMade with Grillo, Catarratto and Inzolia \u003c\/strong\u003e\u003c\/span\u003eIt is a Sicilian wine characterized by the oxidative scent obtained thanks to its long aging in large oak barrels of at least 10,000 L (can be visited in the cellar). In this process part of the wine evaporates year after year, and small quantities of air enter the barrel giving its characteristic aroma.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003e\u003cspan class=\"h5-fs\"\u003eIt is called MARSALA VERGINE because it is fortified with grape spirit only, with no cooked or concentrated must added. This 1999 has spent more than 20 years in Solera, which makes it bone dry with no residual sugar, perfect for pairing with cheese.\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Marsala is a historic fortified wine. It was invented by a British merchant (John Woodhouse) in 1773 who was able to export it all over the world thanks to his relations with Admiral Nelson, who bought large quantities for his fleet. Later, it also became one of the first Italian denominations. Nowadays it can be produced, aged and bottled only in the city of Marsala and in the neighboring towns. It can be stored for several years. Once opened, it maintains its organoleptic characteristics for long time due to its high alcohol content. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\n\n\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"o_grid_item o_colored_level g-height-10 g-col-lg-5 col-lg-5\" style=\"z-index: 2; grid-area: 1 \/ 8 \/ 11 \/ 13;\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan class=\"h3-fs\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2024 – One Hearts – Merum Magazine\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2023 – 91 points – James Suckling\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2023 – Two Hearts – Merum Magazine\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2023- DiWineTaste 4 diamonds\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2022 – 86 points – Luca Maroni\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2022 – 17 points (Superior) – Jancis Robinson\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2022 – 2 Viti (Grape plants) – Vitae Magazine\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2021 – 90 points (Rosso) – Wine hunter award\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cspan class=\"h4-fs\"\u003e2021 – DiWineTaste magazine 4 diamands\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\n\n\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e\n","brand":"Alagna","offers":[{"title":"1999","offer_id":48528625762533,"sku":"900318","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/alagna-marsala-vergine-1999-4218420.jpg?v=1787000407"},{"product_id":"alagna-moscato-liquoroso-mosito","title":"Alagna Moscato Liquoroso \"Mosito\"","description":"\u003csection data-name=\"Text\" data-snippet=\"s_text_block\" class=\"s_text_block pb40 o_colored_level pt8\"\u003e\n\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: The grapes used to make Moscato, as well as Zibibbo grapes, are harvested late than normal. This process will give a deeper color, slightly darker than normal wines made from white grapes. In addition, Moscato is made from grapes slightly dried on plant, which will give a sweet and very particular taste to this wine that leaves the palate a unique taste experience. Another curious peculiarity of Moscato is that, for the production, a process called “\u003cstrong\u003eMistella\u003c\/strong\u003e” is used, where the must is not fermented. In fact, after the crushing is added alcohol, which is called ‘brandy’, to block the fermentation.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Moscato of Marsala is a wine gem that captures the essence of Sicily in every sip. Its artisanal production and its connection with the territory give this wine an authentic and unique character, which deserves to be appreciated and celebrated all over the world. It’s the perfect wine for who want to taste a good wine in relax, cause this Moscato will warm your soul. The sweet that will give to your mouth will be unforgettable.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Alagna","offers":[{"title":"2024","offer_id":48528626254053,"sku":"900353","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/alagna-moscato-passito-9909013.webp?v=1789734726"},{"product_id":"alagna-zibibbo-passito-igp-duzi","title":"Alagna Zibibbo Passito IGP \"Duzi\"","description":"\u003csection class=\"s_text_block o_colored_level pb8 pt16\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"s_allow_columns container\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: The production of Zibibbo is an art handed down from generation to generation. After the manual harvesting of the grapes at full ripeness, the grapes are gently pressed to extract the juice. This juice is then fermented slowly, stopping the process before all the sugars turn into alcohol. The result is a sweet and aromatic wine with a higher alcohol content than traditional wines. Zibibbo is an extremely versatile wine on the table. It goes well with a wide range of desserts, aged cheeses and even spicy meat dishes.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: In the heart of the enchanting island of Sicily, between breathtaking landscapes and a rich cultural history, there is a wine treasure: the Zibibbo. This sweet fortified wine enchants the palates of those lucky enough to taste it, bringing centuries of tradition and a myriad of unique flavors. The viticulture of Zibibbo is closely linked to the Sicilian landscape. The vines are mainly cultivated in the western regions of the island, where the warm and dry climate favors the development of the bunches. Volcanic soils enrich the mineral profile of the wine, giving it character and complexity.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\n\n\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Alagna","offers":[{"title":"2024","offer_id":48528626319589,"sku":"900352","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/alagna-zibibbo-passito-6332513.webp?v=1787000347"},{"product_id":"900313","title":"Firmino Miotti Torcolato 2019 - 375ml","description":"\u003csection class=\"s_text_block pb40 o_colored_level pt0\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cspan class=\"text-black\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: Grapes are pre harvested to keep acidity high, then they are coiled (intorcolà) on a string in an aired atmosphere, 3 months Air dried, follows a Spontaneous fermentation for 7 months. Then the ageing goes like this; \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e4 summers\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e in steel, as sometimes the natural fermentation restarts and evolves the wine and minimum of 3 years in bottle before release.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS:  A wonderful color of gold with intense aroma of cooked apple, honey, apricot, raisins and dates. It fills the mouth with flavor. The freshness from the vespaiola grape allows it to contrast the sweetness and therefore is not overpowering but elegant. Torcolato is one of the great wines of meditation or conversation.  It is excellent alone, but pairs well with herbed and aged cheeses.  It also is a special dessert wine and goes well with dry biscuits. Torcolato ages well and is always a pleasant surprise when bottles from some decades before are opened.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"s_picture o_cc o_cc2 o_colored_level pt24 pb16\" data-snippet=\"s_picture\" data-name=\"Title - Image\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003ch2 class=\"display-3-fs o_default_snippet_text\" style=\"text-align: center;\"\u003eThe history of Torcolato\u003c\/h2\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg alt=\"\" class=\"img img-fluid o_we_custom_image\" data-mimetype=\"image\/webp\" data-original-id=\"2254\" data-original-src=\"\/web\/image\/2254-84ed5ed3\/Franca-1.jpg\" data-mimetype-before-conversion=\"image\/jpeg\" data-resize-width=\"NaN\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-lg-12 o_colored_level pb24\" style=\"text-align: center;\"\u003e The vine in the Vicenza area seems to have its origins in the Tertiary Era; in particular, in the upper Vicenza area, finds of the first vintaceae attributed to the genus Ampelophyllum were found in Salcedo, along the Chiavone river (Massalongo, 1851).\u003cbr\u003e\u003cbr\u003eIn the middle of the last century, A. B. Massalongo classified the fossil imprint of a bunch of grapes and a vine leaf. It is therefore probable that these vinaceae (Ampelophyllum) gave rise, after the glaciations, to spontaneous and wild vines and from these to Vitis Vinifera. Other archaeological discoveries, such as vases, glasses and cups from the Neolithic era have been found near Santorso (Bagolini, 1984).\u003cbr\u003e\u003cbr\u003eIn northern Italy, the vine certainly has a tradition that predates the Roman Empire; It is thought that the Venetians, who arrived in Italy in the Iron Age (11th-10th century BC), thanks to the trade relations established with the Etruscans, developed the agricultural economy by cultivating vines, wheat, barley, spelt, millet, along the hills near the Astico stream (Lovo and Onorato, 1998). The Celtic invasions broke the relationship between the Venetians and the Etruscans, and facilitated the establishment of equally good relations between the Venetians and the Romans.\u003cbr\u003e\u003cbr\u003eDuring the Roman period, the wine produced in the Vicenza and Verona areas was called “retico” due to the name of the large production area, “Retica”, an area that includes the piedmont territories that go from Vicenza to Como (Buchi, 1987). The Venetians knew how to develop, in those years, a viticulture and an enology that were certainly appreciable, providing the Roman legionaries with the necessary provisions for the various war campaigns; even the restrictive agrarian laws of Domitian did not affect the winemaking of Vicenza, on the contrary the wine was in great demand.\u003cbr\u003e\u003cbr\u003eThe dark period that followed the Roman domination stopped with the Ostrogoths of Theodoric who, in 489, managed to ensure the region a period of peace to the advantage of agriculture and winemaking.\u003cbr\u003eIt was Cassiodorus (485-580) who restored prosperity to the Vicenza and Verona area, bringing the wines of the two cities to the court of Ravenna.\u003cbr\u003eAmong the other dominations, it is worth remembering the Edict of Rotari (643), which established the relationship between the Lombards and the conquered land, protecting the local economy (Deacon, 1878); Charlemagne, who in the year 800, issued the capitulary “De villis”, an ordinance that listed the plants that must be planted and cultivated in the royal domains.\u003cbr\u003e\u003cbr\u003eIn it, six articles concern the vine, its cultivation, the grape harvest and the production of wine.\u003cbr\u003eWith the invasions of the Hungarians, Venetian agriculture was destroyed (Fasoli, 1945) and to defend themselves from their invasions, castles and walls were built everywhere around the city, also fortifying the churches and abbeys, which became, in different ways and at different times, the fulcrum of power.\u003cbr\u003e\u003cbr\u003eIn the Middle Ages, the recovery of viticulture was due, above all, to religious motivations (the Eucharist was celebrated with the administration of bread and wine to the faithful); documents of episcopal donations and possessions of monasteries have been found, also in Breganze, which testify to the existence of lands planted with vines in 923 (Pini, 1989).\u003cbr\u003e\u003cbr\u003eIn the first centuries after the year 1000, the cultivation of vines increased: it was often imposed by the owners in rental contracts, with certain rules. From some documents of the upper Vicenza area, dating back to 1275-1291, we can see how the destination of the crops is distinguished between trees and vines, and in a contract of 1223 of a place near Breganze, it is established that within the two plots vines are planted in promiscuity with olive trees and arable land (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eThere are numerous testimonies, that we have today, of the municipal statutes of the province of Vicenza, which report provisions aimed at the defense and diffusion of the vine, the problem of transportation, the wholesale and retail sale of grapes and wine (Azzolin, 1999). In the City Statutes of 1264 and 1311, there are rules on how to acquire vineyards; while in the Statutes of Vicenza of 1264, to reduce the occasions of crime, trespassing or illicit passages, there is the possibility of rectifying the borders that give rise to disputes; furthermore, there is the possibility of extending one's borders with adjacent fields, if the owner owns a certain and established number of hectares cultivated with vineyards (Lampertico, 1886).\u003cbr\u003e\u003cbr\u003eOf particular interest in wine are the Statutes of Bassano of 1295, also called the \"Vineale\" or \"Vignale\" Code, as they constitute a clear testimony to the diffusion of viticulture in the Bassano area and the importance of the vine in the 13th century. The Code is the precursor of what today could be called \"production regulations\" (Brazzale, 1999). It is composed of 345 articles, many of which concern: the protection of vineyards from theft, monetary and prison sentences for thieves of grapes and poles from the vineyards, the grape harvest, the vinification, the reporting of the grapes and wine obtained by November 1st of the year of harvest, and more (Chiuppari, 1905). There is also a very strict protectionism in favor of local wines, with fines for those who “go to drink wine beyond the bridge, in the taverns of Angarano” (Brentari, 1980); there are laws to protect citizens, for the pouring of wine in the taverns of Bassano, glasses stamped by the municipality must be used, while the tavern keepers must store the wine in containers (wineskins) also officially stamped. It is forbidden to give wine to beggars for charitable purposes. Retailers of wine must have a municipal license (Fasoli, 1940). Special provisions are reserved for white wine, which is subjected to very strict controls and requires an authorization for sale. There are also rules for the “small wine” or “aquatic” or “graspia”, a wine produced by macerating the grape marc with water and intended for sharecroppers and farmers, which must be reported within twenty days of its preparation and the latter must be checked by the “great estimators” appointed by the municipality.\u003cbr\u003e\u003cbr\u003eIn 1300 there was a new recovery for the spread of viticulture. The vine on the hills was generally cultivated “low” and the wines were mainly white with a high alcohol content, while in the plains it was cultivated “high” supported by living or dead supports and the wines were red. An example is a contract from 1385, relating to a large farm in Breganze, where the farmer-tenants were obliged to plant at least two vines for each field that was without them during the ten years of the contract (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eIn the early 15th century, the Serenissima Republic of Venice conquered the Veneto and with it the upper Vicenza area, modifying the landscape of the mainland where huge amounts of capital and human resources were transferred. Forests were uprooted, whose timber supplied the Venetian shipbuilding industry, vines and cereals were planted, the first villas were built around which an efficient agricultural company was organized. The Vicenza waterways were improved to facilitate the arrival of wine in Venice, and the landed nobility of Vicenza obtained protection, privileges and exemption from duties from the Government of Venice (Gullino, 1994). The Bassano code remained in force and the ban on harvesting before the deadline set by the Council was confirmed (Chiuppani, 1905).\u003cbr\u003e\u003cbr\u003eIn the sixteenth century, wine became a prestigious gift offered to nobles who stopped in the Vicenza area: we remember Emperor Charles V who, returning from Vienna and headed to Bologna, stayed in Sandrigo and was given a considerable number of wagons of wine as a gift (Caldogno, 1977). Vicenza wines were, however, highly regarded and exported almost everywhere, beyond the Alps and in Venice itself, which, having lost its dominions in the Aegean, did not want to give up the vines it was used to and had them planted even in the lands under its dominion. The spread of Malvasia, Vin di Cipro, and Vespaiolo itself dates back to those times (Lovo and Onorato, 1998).\u003cbr\u003e\u003cbr\u003eVicenza winemaking also enjoyed the contribution of the architect Andrea Palladio who dictated technical standards for designing and building cellars: they had to be built underground, far from noise and odors, the opening had to face north in order to have an environment with a constant temperature. The floor must allow for the recovery of losses from decanting. Above the refinement cellar is the winemaking room, so that the decanting pins are higher than the upper hole of the barrels, and thus allow the wine from the vats to flow into the barrels via wooden channels (Palladio, 1570).\u003cbr\u003e\u003cbr\u003eThe first “tourist guide” by the poet, oenologist, and gastronome Ortesio Lando is born, where he highlights the curiosities and pleasures of life in an Italy that, for its cuisine and wines, is already famous in Europe. He mentions Vicenza for the quality of its wines, better than those of Friuli (Lando, 1553). Subsequently, Andrea Scotto in his “Itinerary”, praises the Vicenza wine production and mentions Breganze “famous for the sweet and tasty wines it produces” (Scotto, 1610). This is the first historical citation that can confirm the presence of a sweet wine, probably the predecessor of today’s Torcolato. It should be remembered that Venice imported sweet and straw wines for internal use from Istria, the Peloponnese, Cyprus and Corfu. In a letter by Taddeo Gaddi from 1384 there is confirmation that four or five ships from Candia had arrived in Venice loaded with precious wines (Calò et al., 1996). Thus, on their return from travels and crusades, the Venetians who stopped along the coasts of the Ionian Sea took with them bundles of shoots to make rootstock and create their own vineyards in the hinterland. Therefore, Venice, after the loss of the islands of Dalmatia, the Ionian and Morrea, increased the cultivation of vineyards to make its own sweet and delicate wines (it is probably some of these vines were already cultivated in the Veneto).\u003cbr\u003e\u003cbr\u003eIn another interesting publication from 1754, a poetic work that represents a sort of wine guide to the province of Vicenza, thirty-five wines produced in the Vicenza area are mentioned and Breganze appears three times, once noting the “…dolce Vespaiuolo”. This sentence contains important information, as it combines, for the first time, the term dolce with the Vespaiolo vine. In the note at the end of the page of the same text, the author, Aureliano Acanti (pseudonym of Valerio Canati), refers to the dolce Vespaiuolo as “a superfine liqueur that is made in Breganze” (Acanti, 1754). Here too, some interesting considerations can be made: the word fabbricare is attributed to those wines that have not been made naturally, but obtained through human intervention. In confirmation of this, we find in the same text, “Il Roccolo”, that in Salcedo (a town near Breganze that in the eighteenth century was a separate municipality, but which for centuries had been one with Breganze), the “il dolcissimo Pasquale” is made because it is made around Easter, keeping the grapes hanging in the air until that moment. Furthermore, the term “liquore” means that the wine has been enriched, sweetened and is “oily” like liqueurs.\u003cbr\u003e\u003cbr\u003eAlso in those years, at the request of the Academy of Agriculture (founded in 1769), the first work was done relating to viticulture and oenology in Vicenza: Count Pajello wrote a memoir on the best way to grow vines and make wine. He classified Vicenza wines as dry, fortified and dried on “arelle” (Pajello, 1774).\u003cbr\u003e\u003cbr\u003eThe 19th century was a century of radical changes for viticulture in Vicenza: many vines disappeared and were replaced by others from France. In 1829, Andrea Alverà conducted a study on the main varieties of Vitis Vinifera grown in the municipality of Fara; subsequently, in 1855 in Vicenza, on the occasion of the first “Mostra dei prodotti Primitivi del Suolo”, a catalogue was made that listed 120 varieties and red grapes and 77 white grapes (Calò et al., 1996).\u003cbr\u003e\u003cbr\u003eOf particular interest are the memoirs of Pedrazza who wrote in detail about the techniques adopted by winemakers and oenologists and gave the first advice on pruning based on the strength of the vine (Pedrazza, 1812). The vine cultivations of Bassano and Schio began to decline, while the areas of Breganze, Colli Berici and Gambellara gained ground. From 1851 to 1860 the vineyards suffered the first attack of powdery mildew and it turned out to be a dark decade for agriculture; \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2019","offer_id":48528630612197,"sku":"900313","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/firmino-miotti-torcolato-2019-375ml-9525288.png?v=1789734727"},{"product_id":"firmino-miotti-torcolato-breganze-doc","title":"Firmino Miotti Torcolato Breganze DOC","description":"\u003csection class=\"s_picture o_cc o_cc2 o_colored_level pt24 pb16\" data-snippet=\"s_picture\" data-name=\"Title - Image\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003ch2 class=\"display-3-fs o_default_snippet_text\" style=\"text-align: center;\"\u003eThe history of Torcolato\u003c\/h2\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-lg-12 o_colored_level pb24\" style=\"text-align: center;\"\u003e The vine in the Vicenza area seems to have its origins in the Tertiary Era; in particular, in the upper Vicenza area, finds of the first vintaceae attributed to the genus Ampelophyllum were found in Salcedo, along the Chiavone river (Massalongo, 1851).\u003cbr\u003e\u003cbr\u003eIn the middle of the last century, A. B. Massalongo classified the fossil imprint of a bunch of grapes and a vine leaf. It is therefore probable that these vinaceae (Ampelophyllum) gave rise, after the glaciations, to spontaneous and wild vines and from these to Vitis Vinifera. Other archaeological discoveries, such as vases, glasses and cups from the Neolithic era have been found near Santorso (Bagolini, 1984).\u003cbr\u003e\u003cbr\u003eIn northern Italy, the vine certainly has a tradition that predates the Roman Empire; It is thought that the Venetians, who arrived in Italy in the Iron Age (11th-10th century BC), thanks to the trade relations established with the Etruscans, developed the agricultural economy by cultivating vines, wheat, barley, spelt, millet, along the hills near the Astico stream (Lovo and Onorato, 1998). The Celtic invasions broke the relationship between the Venetians and the Etruscans, and facilitated the establishment of equally good relations between the Venetians and the Romans.\u003cbr\u003e\u003cbr\u003eDuring the Roman period, the wine produced in the Vicenza and Verona areas was called “retico” due to the name of the large production area, “Retica”, an area that includes the piedmont territories that go from Vicenza to Como (Buchi, 1987). The Venetians knew how to develop, in those years, a viticulture and an enology that were certainly appreciable, providing the Roman legionaries with the necessary provisions for the various war campaigns; even the restrictive agrarian laws of Domitian did not affect the winemaking of Vicenza, on the contrary the wine was in great demand.\u003cbr\u003e\u003cbr\u003eThe dark period that followed the Roman domination stopped with the Ostrogoths of Theodoric who, in 489, managed to ensure the region a period of peace to the advantage of agriculture and winemaking.\u003cbr\u003eIt was Cassiodorus (485-580) who restored prosperity to the Vicenza and Verona area, bringing the wines of the two cities to the court of Ravenna.\u003cbr\u003eAmong the other dominations, it is worth remembering the Edict of Rotari (643), which established the relationship between the Lombards and the conquered land, protecting the local economy (Deacon, 1878); Charlemagne, who in the year 800, issued the capitulary “De villis”, an ordinance that listed the plants that must be planted and cultivated in the royal domains.\u003cbr\u003e\u003cbr\u003eIn it, six articles concern the vine, its cultivation, the grape harvest and the production of wine.\u003cbr\u003eWith the invasions of the Hungarians, Venetian agriculture was destroyed (Fasoli, 1945) and to defend themselves from their invasions, castles and walls were built everywhere around the city, also fortifying the churches and abbeys, which became, in different ways and at different times, the fulcrum of power.\u003cbr\u003e\u003cbr\u003eIn the Middle Ages, the recovery of viticulture was due, above all, to religious motivations (the Eucharist was celebrated with the administration of bread and wine to the faithful); documents of episcopal donations and possessions of monasteries have been found, also in Breganze, which testify to the existence of lands planted with vines in 923 (Pini, 1989).\u003cbr\u003e\u003cbr\u003eIn the first centuries after the year 1000, the cultivation of vines increased: it was often imposed by the owners in rental contracts, with certain rules. From some documents of the upper Vicenza area, dating back to 1275-1291, we can see how the destination of the crops is distinguished between trees and vines, and in a contract of 1223 of a place near Breganze, it is established that within the two plots vines are planted in promiscuity with olive trees and arable land (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eThere are numerous testimonies, that we have today, of the municipal statutes of the province of Vicenza, which report provisions aimed at the defense and diffusion of the vine, the problem of transportation, the wholesale and retail sale of grapes and wine (Azzolin, 1999). In the City Statutes of 1264 and 1311, there are rules on how to acquire vineyards; while in the Statutes of Vicenza of 1264, to reduce the occasions of crime, trespassing or illicit passages, there is the possibility of rectifying the borders that give rise to disputes; furthermore, there is the possibility of extending one's borders with adjacent fields, if the owner owns a certain and established number of hectares cultivated with vineyards (Lampertico, 1886).\u003cbr\u003e\u003cbr\u003eOf particular interest in wine are the Statutes of Bassano of 1295, also called the \"Vineale\" or \"Vignale\" Code, as they constitute a clear testimony to the diffusion of viticulture in the Bassano area and the importance of the vine in the 13th century. The Code is the precursor of what today could be called \"production regulations\" (Brazzale, 1999). It is composed of 345 articles, many of which concern: the protection of vineyards from theft, monetary and prison sentences for thieves of grapes and poles from the vineyards, the grape harvest, the vinification, the reporting of the grapes and wine obtained by November 1st of the year of harvest, and more (Chiuppari, 1905). There is also a very strict protectionism in favor of local wines, with fines for those who “go to drink wine beyond the bridge, in the taverns of Angarano” (Brentari, 1980); there are laws to protect citizens, for the pouring of wine in the taverns of Bassano, glasses stamped by the municipality must be used, while the tavern keepers must store the wine in containers (wineskins) also officially stamped. It is forbidden to give wine to beggars for charitable purposes. Retailers of wine must have a municipal license (Fasoli, 1940). Special provisions are reserved for white wine, which is subjected to very strict controls and requires an authorization for sale. There are also rules for the “small wine” or “aquatic” or “graspia”, a wine produced by macerating the grape marc with water and intended for sharecroppers and farmers, which must be reported within twenty days of its preparation and the latter must be checked by the “great estimators” appointed by the municipality.\u003cbr\u003e\u003cbr\u003eIn 1300 there was a new recovery for the spread of viticulture. The vine on the hills was generally cultivated “low” and the wines were mainly white with a high alcohol content, while in the plains it was cultivated “high” supported by living or dead supports and the wines were red. An example is a contract from 1385, relating to a large farm in Breganze, where the farmer-tenants were obliged to plant at least two vines for each field that was without them during the ten years of the contract (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eIn the early 15th century, the Serenissima Republic of Venice conquered the Veneto and with it the upper Vicenza area, modifying the landscape of the mainland where huge amounts of capital and human resources were transferred. Forests were uprooted, whose timber supplied the Venetian shipbuilding industry, vines and cereals were planted, the first villas were built around which an efficient agricultural company was organized. The Vicenza waterways were improved to facilitate the arrival of wine in Venice, and the landed nobility of Vicenza obtained protection, privileges and exemption from duties from the Government of Venice (Gullino, 1994). The Bassano code remained in force and the ban on harvesting before the deadline set by the Council was confirmed (Chiuppani, 1905).\u003cbr\u003e\u003cbr\u003eIn the sixteenth century, wine became a prestigious gift offered to nobles who stopped in the Vicenza area: we remember Emperor Charles V who, returning from Vienna and headed to Bologna, stayed in Sandrigo and was given a considerable number of wagons of wine as a gift (Caldogno, 1977). Vicenza wines were, however, highly regarded and exported almost everywhere, beyond the Alps and in Venice itself, which, having lost its dominions in the Aegean, did not want to give up the vines it was used to and had them planted even in the lands under its dominion. The spread of Malvasia, Vin di Cipro, and Vespaiolo itself dates back to those times (Lovo and Onorato, 1998).\u003cbr\u003e\u003cbr\u003eVicenza winemaking also enjoyed the contribution of the architect Andrea Palladio who dictated technical standards for designing and building cellars: they had to be built underground, far from noise and odors, the opening had to face north in order to have an environment with a constant temperature. The floor must allow for the recovery of losses from decanting. Above the refinement cellar is the winemaking room, so that the decanting pins are higher than the upper hole of the barrels, and thus allow the wine from the vats to flow into the barrels via wooden channels (Palladio, 1570).\u003cbr\u003e\u003cbr\u003eThe first “tourist guide” by the poet, oenologist, and gastronome Ortesio Lando is born, where he highlights the curiosities and pleasures of life in an Italy that, for its cuisine and wines, is already famous in Europe. He mentions Vicenza for the quality of its wines, better than those of Friuli (Lando, 1553). Subsequently, Andrea Scotto in his “Itinerary”, praises the Vicenza wine production and mentions Breganze “famous for the sweet and tasty wines it produces” (Scotto, 1610). This is the first historical citation that can confirm the presence of a sweet wine, probably the predecessor of today’s Torcolato. It should be remembered that Venice imported sweet and straw wines for internal use from Istria, the Peloponnese, Cyprus and Corfu. In a letter by Taddeo Gaddi from 1384 there is confirmation that four or five ships from Candia had arrived in Venice loaded with precious wines (Calò et al., 1996). Thus, on their return from travels and crusades, the Venetians who stopped along the coasts of the Ionian Sea took with them bundles of shoots to make rootstock and create their own vineyards in the hinterland. Therefore, Venice, after the loss of the islands of Dalmatia, the Ionian and Morrea, increased the cultivation of vineyards to make its own sweet and delicate wines (it is prprobably some of these vines were already cultivated in the Veneto).\u003cbr\u003e\u003cbr\u003eIn another interesting publication from 1754, a poetic work that represents a sort of wine guide to the province of Vicenza, thirty-five wines produced in the Vicenza area are mentioned and Breganze appears three times, once noting the “…dolce Vespaiuolo”. This sentence contains important information, as it combines, for the first time, the term dolce with the Vespaiolo vine. In the note at the end of the page of the same text, the author, Aureliano Acanti (pseudonym of Valerio Canati), refers to the dolce Vespaiuolo as “a superfine liqueur that is made in Breganze” (Acanti, 1754). Here too, some interesting considerations can be made: the word fabbricare is attributed to those wines that have not been made naturally, but obtained through human intervention. In confirmation of this, we find in the same text, “Il Roccolo”, that in Salcedo (a town near Breganze that in the eighteenth century was a separate municipality, but which for centuries had been one with Breganze), the “il dolcissimo Pasquale” is made because it is made around Easter, keeping the grapes hanging in the air until that moment. Furthermore, the term “liquore” means that the wine has been enriched, sweetened and is “oily” like liqueurs.\u003cbr\u003e\u003cbr\u003eAlso in those years, at the request of the Academy of Agriculture (founded in 1769), the first work was done relating to viticulture and oenology in Vicenza: Count Pajello wrote a memoir on the best way to grow vines and make wine. He classified Vicenza wines as dry, fortified and dried on “arelle” (Pajello, 1774).\u003cbr\u003e\u003cbr\u003eThe 19th century was a century of radical changes for viticulture in Vicenza: many vines disappeared and were replaced by others from France. In 1829, Andrea Alverà conducted a study on the main varieties of Vitis Vinifera grown in the municipality of Fara; subsequently, in 1855 in Vicenza, on the occasion of the first “Mostra dei prodotti Primitivi del Suolo”, a catalogue was made that listed 120 varieties and red grapes and 77 white grapes (Calò et al., 1996).\u003cbr\u003e\u003cbr\u003eOf particular interest are the memoirs of Pedrazza who wrote in detail about the techniques adopted by winemakers and oenologists and gave the first advice on pruning based on the strength of the vine (Pedrazza, 1812). The vine cultivations of Bassano and Schio began to decline, while the areas of Breganze, Colli Berici and Gambellara gained ground. From 1851 to 1860 the vineyards suffered the first attack of powdery mildew and it turned out to be a dark decade for agriculture; in 1854 there was an almost total lack of wine on the local market and wines from nearby lands began to be imported, while as a sort of compensation the production of liqueurs, rosolio and passito wines increased in those years (Lovo and Onorato, 1998). The first outbreaks of downy mildew also began to spread, with implications for the quality of the wine; the lack of production led, in addition to imports, to planting new American hybrids (Clinton, Isabella) resistant to plant diseases: these vineyards, although gaining the favor of the winemakers, did not increase the quality of the product (Da Schio, 1905).\u003cbr\u003e\u003cbr\u003eThe name Torcolato appears for the first time in the 1890 edition of the Agricoltore Vicentino, associated with the sweet wine of Breganze, and after a few years, in 1905, Count Da Schio, owner of a winery, wrote a detailed booklet on the viticultural and oenological situation of Vicenza, reporting that in Breganze, “…among the white wines, Torcolato stands out, the fruit of every care and sold at high prices,…..only after 5 or 6 years the real Torcolato is placed in bottles, then held in the highest honor….the honor, the pride of Breganze is its Torcolato wine…….”. At the end he also states the method of preparation which has remained practically the same over time. In 1909, the Arnaldo Carli Company presented its Torcolato at the “Lonigo Exhibition”, winning the gold medal, and in an advertising poster wrote that “it\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2018 \/ 750ml","offer_id":48528630710501,"sku":"900312","price":83.0,"currency_code":"USD","in_stock":true},{"title":"2019 \/ 375ml","offer_id":67719286948069,"sku":"900335","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/firmino-miotti-torcolato-doc-2018-750ml-4962913.png?v=1787000405"},{"product_id":"quartomoro-giro-di-cagliari-doc-sweet-red-memorie-di-vite","title":"Quartomoro Girò di Cagliari DOC \"Sweet Red\" Memorie di Vite","description":"\u003csection class=\"s_text_block o_colored_level pb4 pt4\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow It's Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: 100% Girò. Marrubiu (OR), Sardegna; 100-year-old vines; Memorie di Vite project. Sweet red from 100-year-old vines; dried grapes; indigenous-yeast fermentation; 6 months in steel. 6 months in steel; 6 months in bottle (375ml).\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Sweet red from ancient vines. Dried cherry, orange peel and honey on a rich, unique palate. A rare passito-style Sardinian Girò. Pairs with aged cheeses, dried fruit and dark chocolate, or as a meditation wine.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Quartomoro","offers":[{"title":"2024 \/ 375ml","offer_id":67719329841381,"sku":"900395","price":53.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/MEMORIEDIVITE_6X5_5_GRO.jpg?v=1792136917"}],"url":"https:\/\/www.vinumitalia.com\/collections\/dessert-fortified-wine.oembed","provider":"Vinum Italia","version":"1.0","type":"link"}