Garganega (considered the noblest white grape variety of the eastern Veneto), lends its unique character to Soave, but is rarely showcased elseware. In the single-vineyard “Mael,” Mattia Piccoli and his father Gianni, shows how complex a wine Garganega can make. Low-yielding clones of Garganega planted alongside Riesling, and Trebianello in this stony vineyard, is vinified in stainless steel. This outstanding Custoza has an intense mouth feel, with exotic floral, nut, and spice aromas. Excellent with stream fish, antipasti and risotto with shellfish.

Regional History
The ancients believed Venetians were directly descended from the survivors of the Fall of Troy. Like the Trojans, they were tremendous artisans, and their agricultural ability was particularly admired. More likely, the Venetians came from the vast diaspora of peoples out of the Carpathian Mountains around 1500 BC.

It was homage to these people that prompted the Romans to name the Tenth Imperial Region after them: the Veneti. Pliny, Virgil, Suetonius and Martial all refer to Reticum and Acinaticum, the direct ancestors of modern Veronese wine.

Directly west of the city of Verona, on the southeastern shore of Lake Garda are Bardolino and Bianco di Custoza. The poor quality of the soil, composed mainly of gravel, clay sand deposited by melting ice at the end of the last glacial period, is the unique microclimate that is responsible for the fragrance and charm of these wines.

Regional Foods
Veneto touches the Adriatic Sea at Venice and runs north through the Dolomites to the Austrian border. Its southern and western limits are the large alluvial plain formed by the Garda basin and the valley north of the Po River. This tremendous variety of landscape has provided Veneto with an equally varied cuisine: seafood from both Lake Garda and the Adriatic; game, mushrooms and mountain herbs from the Dolomites; the best vegetables of Northeastern Italy – as well as its two staples, corn and rice – come from the Po Valley. Polenta was introduced in the 17th century and was prepared in much the same way as other grain flours that preceded it. It can be plain, grilled or fried and paired with meats, game and fish. Rice, introduced by the Venetian traders as early as 1400, is the inspiration for as many as forty different risottos. Rice is also prepared with fish and vegetables. One of the fonder pairings of rice and vegetables is Risi e Bisi, or rice and fresh young peas.

© 2007 Moore Brothers Wine Company

Diego Bolognani, a self-taught winemaker who is at home with advanced technology, has become one of the most knowledgeable and respected winemakers in Trentino. His passionate approach produces wines that are elegant, with pure varietal aromatics and seamless mouth-feel. To make dry Moscato takes precision and patience; its tendency to produce large amounts of sugar often results in flabby, hot wines. Here Diego’s attentiveness in the vineyard is rewarded. Complex floral, mineral and spicy notes are balanced by pure lychee fruit flavors and lengthy vibrant acidity. It’s delicious with high acid foods such as ceviche and preserved vegetables.

Regional History
Not admitted to the Italian state until 1919 after the dissolution of the Austro-Hungarian Empire, Trentino Alto-Adige retains a semi-autonomous status and many bilingual speakers. Viticulture here reflects this Germanic heritage as well; favoring vibrant, aromatically driven white wines from the calcareous hills on either side of the Adige River. The valley has a moderating effect on daytime temperatures, funneling warm air up from Lake Garda and the Venetian Plain.

Regional Foods
Trentino-Alto Adige is two distinct provinces, culturally and gastronomically: Trentino to the south, named for the city of Trento, has been historically Italian; Alto Adige to the north around Bolzano (Bozen), historically German. Grains form the backbone of traditional food in Trentino: polenta from corn, pasta and bread from rye, smacafam from buckwheat. Smacafam dates from medieval times before the importation of corn and is often baked with sausage and cheese. Soups are based on the rich array of root vegetables. Recipes for dried cod, frittatas, and braised pork abound. Alto Adige’s best-known contribution is Speck, salt and smoke cured pork leg. Hauswurst, a sausage served with sauerkraut, pickles and horseradish and Spatzli, egg noodles often paired with beef dishes, such as Sauerbraten and Rindgsgulasch, are found in many restaurants. Cow’s milk cheeses dominate, and variations of Lagundo, Vezzano and Trentingrana are made in every alpine village.

© 2007 Moore Brothers Wine Company

Named for the town that hosted one of the epic battles of the Italian Risorgimento, this is a fruity, serene, food-friendly wine produced with the same blend of grapes grown for Soave, dominated by the local Garganega, with the addition of the rare Trebbianello.

The rich aromatics and mildly spicy finish are excellent counterpoint to delicate fish dishes as well as substantial pasta and white meat.

Regional History
The ancients believed Venetians were directly descended from the survivors of the Fall of Troy. Like the Trojans they were tremendous artisans, and their agricultural ability was particularly admired. More likely they came from the vast Diaspora of peoples out of the Carpathian Mountains around 1500 BC.

It was homage to these people that prompted the Romans to name the Tenth Imperial Region after them: the Veneti. Pliny, Virgil, Suetonius and Martial all refer to Reticum and Acinaticum, the direct ancestors of modern Veronese wine.

West of the city of Verona, on the coast of Lake Garda, you find Custoza, on a series of gentle hills of maritime origin. The wines here are aromatic and crisp and redolent of straw and nuts, with an undercurrent of clamshell-like minerality.

Regional Foods
Veneto touches the Adriatic Sea at Venice and runs north through the Dolomites to the Austrian border. Its southern and western limits are the large alluvial plain formed by the Garda basin and the valley north of the Po River.

This tremendous variety of landscape has provided Veneto with an equally varied cuisine: seafood from both Lake Garda and the Adriatic; game, mushrooms and mountain herbs from the Dolomites; the Po Valley provides the best vegetables of Northeastern Italy as well as its two staples: corn and rice.

Polenta was introduced in the 17th century and was prepared in much the same way as other grain flours that preceded it. It can be plain, grilled or fried; paired with meats, game and fish.

Rice, introduced by the Venetian traders as early as 1400, is the inspiration for as many as forty different risottos. Rice is also prepared with fish and vegetables. One of the fonder pairings of rice and vegetables is, Risi e Bisi, or rice and fresh young peas.

© Moore Brothers Wine Company

The Ravazzol vineyard is a recognized quality Cru of long standing located in the steep hills of Valpolicella’s Marano Valley. The vineyard’s rich, calcareous soil imparts great complexity and clarity to low yields of the region’s traditional blend of Corvina, Rondinella, and Molinara grapes. Fermentation takes place in stainless steel, and the wine is left to mature in large oak botte. Deep ruby with a medium body, the wine has clean flavors and aromas of red cherry and spice.

Regional History
The ancients believed Venetians were directly descended from the survivors of the Fall of Troy. Like the Trojans, they were tremendous artisans, and their agricultural ability was particularly admired. More likely, the Venetians came from the vast diaspora of peoples out of the Carpathian Mountains around 1500 BC. It was homage to these people that prompted the Romans to name the Tenth Imperial Region after them: the Veneti. Pliny, Virgil, Suetonius and Martial all refer to Reticum and Acinaticum, the direct ancestors of modern Veronese wine. North of Verona, you find Valpolicella, the “Valley of Many Cellars,” whose series of five limestone and granite valleys jutting from the foothills of the Dolomites produce some of the most fragrant and supple wines in Northeastern Italy.

Regional Foods
Veneto touches the Adriatic Sea at Venice and runs north through the Dolomites to the Austrian border. Its southern and western limits are the large alluvial plain formed by the Garda basin and the valley north of the Po River. This tremendous variety of landscape has provided Veneto with an equally varied cuisine: seafood from both Lake Garda and the Adriatic; game, mushrooms and mountain herbs from the Dolomites; the best vegetables of Northeastern Italy – as well as its two staples, corn and rice – come from the Po Valley. Polenta was introduced in the 17th century and was prepared in much the same way as other grain flours that preceded it. It can be plain, grilled or fried and paired with meats, game and fish. Rice, introduced by the Venetian traders as early as 1400, is the inspiration for as many as forty different risottos. Rice is also prepared with fish and vegetables. One of the fonder pairings of rice and vegetables is Risi e Bisi, or rice and fresh young peas.

© 2007 Moore Brothers Wine Company

amarone della valpolicella classico vigneti di ravazzol agricola ca’ la bionda 2000

All of the grapes in this wine come from the oldest vines of the Ravazzol vineyard; a famous single vineyard, or Cru, of Valpolicella, located in the steep hills of the Marano Valley. The vineyard’s rich calcareous soil imparts great complexity and clarity to low yields of the region’s traditional blend of Corvina, Rondinella, and Molinara grapes. The grapes are grown on pergola for optimal ventilation, picked late into the harvest season, and are left to dry on trellis racks from until January. The semi dried grapes are vinified in a mix of cooperage that includes large, oval, oak barrels-called botte. The wine that has a deep ruby core, with complex flavors of black cherry, licorice, bitter almond, and spice that persist on the palate with uncommon clarity.

Regional History
The ancients believed Venetians were directly descended from the survivors of the Fall of Troy. Like the Trojans, they were tremendous artisans, and their agricultural ability was particularly admired. More likely, the Venetians came from the vast diaspora of peoples out of the Carpathian Mountains around 1500 BC. It was homage to these people that prompted the Romans to name the Tenth Imperial Region after them: the Veneti. Pliny, Virgil, Suetonius and Martial all refer to Reticum and Acinaticum, the direct ancestors of modern Veronese wine. North of Verona, you find Valpolicella, the “Valley of Many Cellars,” whose series of five limestone and granite valleys jutting from the foothills of the Dolomites produce some of the most fragrant and supple wines in Northeastern Italy.

Regional Foods
Veneto touches the Adriatic Sea at Venice and runs north through the Dolomites to the Austrian border. Its southern and western limits are the large alluvial plain formed by the Garda basin and the valley north of the Po River. This tremendous variety of landscape has provided Veneto with an equally varied cuisine: seafood from both Lake Garda and the Adriatic; game, mushrooms and mountain herbs from the Dolomites; the best vegetables of Northeastern Italy – as well as its two staples, corn and rice – come from the Po Valley. Polenta was introduced in the 17th century and was prepared in much the same way as other grain flours that preceded it. It can be plain, grilled or fried and paired with meats, game and fish. Rice, introduced by the Venetian traders as early as 1400, is the inspiration for as many as forty different risottos. Rice is also prepared with fish and vegetables. One of the fonder pairings of rice and vegetables is Risi e Bisi, or rice and fresh young peas.

© 2007 Moore Brothers Wine Company