Winestate Tour of Italy 2016 Booklet

Join Peter Simic, Editor/Publisher of Winestate magazine and Travelrite International for the Join Peter Simic, Editor/Publisher of Winestate magazine THE BEST OFand Travelrite International for the THE BEST OFITAITLAYLYWINE & FOOD TOUR WINE & FOOD TOUR September 17 to October 4, 2016 September 17 to October 4, 2016xplore the best wine & food regions of Italy with Peter Simic. Outstanding Eloxcpalotiroentshe– bveissittswtioneRo&mfoeo, dTursecgaionnys(oSfieIntaaly&with Peter Simic.orence), EamnidliaFMl-oRilrOoaemunnt,caspetg)lan,unEasdamC(niBniidlongialMqlo-ouRgicleonaamnaTti,eo&aprngrlPnseuaas–(rPC(mvBoiirosnatilq)oto,sufgPietnnioeaTodRe)&.mrormPeoane(rP,tmoT(ruAats)ol,cbfPaianin)eoyd).m(Soiennta(A&lba)ZINE MAGAZINE

CONTENTS 3 EDITOR’S WELCOME 4 THE ITINERARY 7 MAP OF ITALY 8 BASIC ITALIAN 11 ISOLEOLENA NEGOCIANTS AUSTRALIA 12 CASTELLO DELLE REGINE 14 CARLETTI POLIZIANO 16 AVIGNONESI 18 BIONDI SANTI 20 RISTORANTE I TRE PINI 22 QUERCIABELLA 24 UMBERTO CESARI 26 TENUTA IL BOSCO 28 PRUNOTTO 30 BARALE FRATELLI 32 BREZZA 34 PRODUTTORI DEL BARBARESCO 36 BRUNELLO LATOGATA 37 NOTES

EDITOR’S WELCOMEJoin Peter Simic, Editor/Publisher of Winestate magazine and Travelrite International for the ITALYTHE BEST OF WINE & FOOD TOUR September 17 to October 4, 2016 I T A L Y I S A L A N D O F C O N T R A S T S , no more so than when it comes to wine. This is a country that has had 81 Prime Ministers in about the same number of years, revealing as much about its tribal nature as its passion! It is a country that can produce the vilest forms of humanity in the form of the southern Mafia, to the sublimely talented who produce elegant fashion or dynamic Ferraris. It vies for being the world’s biggest vineyard, with hardly a landowner not making a bit of wine on the side - a tradition that we see in Italian immigrants that have settled in other foreign countries. It is amazing to see the diversity of grape growing in this long peninsula, ranging from the Germanic northern borders (where a “Hans Wolfschmidt” is likely to be skiing for Italy) with immaculate rows of vines executed with military precision, whilst in the south you can see rag-tag vineyards where any piece of wood found on the road seems to be good enough to prop up a vine. But Italy is essentially all about family. Food and wine play no small part in creating the Mediterranean culture that we all love. During our Winestate tour we are very fortunate that we will be invited to lunch at a number of Italian wineries to experience this extended family love. We hope that they will deliver the “slow food experience” that we are missing in the hectic lifestyle that exists today. ExpInloraeddthitieonb,esthtewWiniene&stfaotoedCreelgeibornastioonf IlutanlcyhwesitohrPdeitnenreSrsimaticM. ichelin-starred FlorOrweeunhstctesaertue)a,rnawEdnametnisnicdlgiewaMlle-iolRlbiclooraaafmnttfiee,oarpntghltnsuheaes–bC(mveBiisosnotilrqtoeosugfsetnltooarTcuRea&croltrumrPeeraege(rPd,imooTneruaatxs)olp,cfwePainrinieineoyden).m(cwSeoiietnohnftahI(taA&aullibtaean)cfuoiosidnea.nd wine The wineries we will visit have been selected as quality examples of the wineries in the region, either producing great wine typical of that region or M A G A Z oIffNeEring an historical ambience that provides a different experience, often both. Wherever possible we have selected towns to visit having either culturalrelevanceglg0214_PS_italy_fooMd_wAineG_touAr.indZd I2 N E or food interest. In Italy, it is easy to have both bases covered.30/10/2015 10:24 am I greatly look forward to hosting you in these magical few weeks. Enliven your senses and let Italy embrace you with its warm hospitality. Let the excitement begin! Cheers!Peter SimicEditor/Publisher TOUR OF ITALY 2016 W I N E S TAT E 3

Peter Simic, your tour guide, is an ideal host forthis trip. With a background in publishing andwine education over 25 years, his wine knowledgeis vast. In addition to being the founding editor/publisher of Winestate, Peter was formerly thefounding publisher of Wine & Spirit (US), managerof the SA Wine Information Bureau, and wineeducator with SA Regency College. He is also aregular wine commentator in newspapers and onradio and television in all states. Peter has led anumber of highly successful wine tours, includingtours to France, a QE2 wine cruise and tours toItaly, Spain and Portugal. Day 5 Wednesday September 21, 2016 Siena, Tuscany Following breakfast we travel south to the most famous wine area in southern Tuscany, Montalcino, home of Brunello di Montalcino. The wineDay 1 Saturday September 17, 2016 Departure is produced from sangiovese grosso, involving a long period of maturingTour members depart Australian capital cities and travel on Singapore in the barrel and then in the bottle. We will visit local producers and enjoyAirlines overnight services to Rome. It will be possible for tour members to a hosted winery lunch. In the evening we will enjoy a celebration dinnerdepart Australia on an earlier day – accommodation will be offered at the at a noted Michelin-starred restaurant in Siena. An impressive menu will beRome hotel for clients arriving early. Please call for details. served with a range of top- ranking local wines selected by Peter Simic.Day 2 Sunday September 18, 2016 Rome Day 6 Thursday September 22, 2016 FlorenceOn arrival, early morning at Rome airport, the tour group will be met by a Today is market day in Siena – the local market is one of the best in Italy.private coach and travel to central Rome for a sightseeing tour with a local There will be time to explore the market before we travel north for a vineyardguide before checking into the tour’s centrally located four-star hotel. Rome, visit in the well-known Chianti region located between Siena and Florence.the capital of the Ancient Roman empire, is rich in monuments of its ancient Sangiovese is the essential variety in Chianti with many of the best producershistory. It is a lively modern city that offers a wealth of great experiences to using it exclusively. We will visit a top local restaurant for a complimentaryvisitors. The tour group will come together for welcome drinks with Peter winery lunch. Late afternoon we will travel on to our centrally locatedSimic before dinner. A good value local restaurant will be recommended Florence hotel for a two-night stay. Good quality restaurants will befor dinner. recommended for dinner.Day 3 Monday September 19, 2016 Siena, Tuscany Day 7 Friday September 23, 2016 FlorenceAfter breakfast we will travel north by private coach to Siena in Tuscany for After breakfast we will enjoy a short walking tour of Florence with a localour first wine visit. We will make a stop in the Umbria region with a visit guide. We will see the Duomo, the Piazza della Signoria, the Ponte Vecchioto a top producer. White wine is produced using trebbiano, grechetto, and this remarkable city’s other main sights. There will be free time for lunchdrupeggio and malvasia toscana. We will see the vineyards, tour the cellars at leisure before we depart for an afternoon vineyard visit in Chianti. Thereand enjoy structured tastings with Peter Simic. We will arrive in historic Siena will be time for shopping.late afternoon for an evening at leisure. This evening we will enjoy a celebration dinner at a noted Michelin-starred restaurant in Florence. Fine local food will be served with a range of localDay 4 Tuesday September 20, 2016 Siena, Tuscany wines selected by Peter Simic.This morning we join our private coach to travel east to Montepulciano, Day 8 Saturday September 24, 2016 Parmaa great Tuscan hill town. It is the home of one of Italy’s most famous redwines, Vino Nobile di Montepulciano, produced from sangiovese and After breakfast we travel north to Bologna, the food capital of Italy, for alocal varieties such as canaiolo and mammolo. We will visit key producers,enjoy vineyard and cellar tours, meet the winemakers and sample a range famous local winery visit followed by a visit to the Bologna Earth Market.of wines with guidance from Peter Simic. Also included will be a fabuloushosted winery lunch. We will arrive in Siena late afternoon. Restaurants will More than thirty farmers from the surrounding area sell their seasonalbe recommended for dinner. products. The market is organised by the Slow Food Network to sell fruits, vegetables, bread, biscuits, milk, yogurt, eggs, salami and other produce. Mid-afternoon we continue our journey north through the Emilia-Romagna

Following the great success of previous wine tours to France, Italy We have found that tour members get a lot more out ofand Spain, Peter Simic has arranged a series of very special visits in their holiday if they are free to select their own lunch andthe historic and impressive fine food and wine areas of Italy. We will dinner arrangements on some of the tour days. It givesvisit great Michelin-starred restaurants and vineyards that are rarely tour members the opportunity to try out local restaurantsopen to the public. We will enjoy fine food and sample special – essential if they are to get to know the locals – and to eatvintages and meet people responsible for their skillful production. lightly or informally on some occasions. Peter Simic andIt will be a unique time to meet the characters and expand our the tour manager will recommend restaurants for each ofknowledge in most enjoyable and pleasant surroundings. these flexible-eating meals. Full continental breakfast daily and four special celebration lunches/dinners are included in the tour package. The celebration lunches/dinners will be occasions at which we celebrate the food and wine of each region of Italy visited. We have carefully selected well-located four-star hotels (top class or very comfortable Michelin ratings) that provide good value for money. All the hotels have clean, comfortable rooms with private facilities. Some of the hotels will provide an enjoyable experience of hotels “European style”, rather than the uniformity of standardised modern hotels.wine region. The region covers an area from south of Bologna to north Day 13 Thursday September 29, 2016 Albaof Parma. Interesting quality wines are produced from a range of grape After breakfast we continue exploring the fine wines of Piedmont. We headvarieties including sangiovese, barbera, croatina, sauvignon blanc, trebbiano north to the Novara and Vercelli Hills region, notable for the bold reds:and many more. gattinara and ghemme, produced from nebbiolo. We will enjoy cellar toursDay 9 Sunday September 25, 2016 Parma and structured tasting sessions led by Peter Simic.Today we will travel to Modena home of balsamic vinegar. We first visit Day 14 Friday September 30, 2016 AlbaMercator Albinelli, opened in 1931. Built in the art deco style, it is itself a workof art. We will see a vast array of produce. We will enjoy a tour of a small A great morning winery visit withe the “Guru of Barberesco”, Aldo Vaca,family run balsamic vinegar producer. We see how the vinegar is aged in aseries of wooden barrels for a minimum of twelve years. The tour concludes followed by complimentary wines supplied for our lunchwith a tasting of the different varieties of balsamic vinegar, including onethat sells for 110 Euro. This evening we will enjoy a celebration dinner at a local Michelin-starredThis evening we will delight in the food and wine of Emilia Romagna with acelebration dinner at a Michelin-starred restaurant in Parma. Peter Simic will restaurant. It will be a wonderful opportunity to sample great food based onchoose a range of top-quality Italian wines that will match a fine menu. local produce – we will ensure that in-season white truffles are on the menu. Peter Simic will expertly match wines for the evening. Day 15 Saturday October 1, 2016 Milan This morning we travel on to the grand city of Milan for a two-night stay.Day 10 Monday September 26, 2016 Santa Margherita Ligure Milan is Italy’s second largest city and the country’s financial hub. After lunchToday we head south-west to beautifully situated Santa Margherita Ligure on we will enjoy a tour of the main sights of Milan with a local guide. Milan hasthe Portofino coast, where we will enjoy a two-night stay. Santa MargheritaLigure is a sophisticated resort that overlooks the sparkling Mediterranean many fine restaurants and this evening the tour group will come together forclose to Portofino and the Cinque Terre. We include a winery visit on the way. a farewell celebration dinner at a Michelin-starred restaurant. The food will be great, Peter will serve a range of outstanding wines as we celebrate our time exploring the food and wine of Italy.Day 11 Tuesday September 27, 2016 Santa Margherita Ligure Day 16 Sunday October 2, 2016 MilanAfter breakfast the group will travel by boat around the peninsula to the A free day to enjoy the many delights of Milan. Good-quality restaurants willsmall and beautiful village of Portofino. Lunch will be at leisure in Portofinoand the group will return to Santa Margherita Ligure mid-afternoon. be recommended for dinner.Day 12 Wednesday September 28, 2016 Alba Day 17 Monday October 3, 2016After breakfast we travel north to the Piedmont region and the delightful After breakfast the tour group will be transferred to Milan’s Malpensa Airporttown of Alba, famous for its white truffles, where we will stay for three nights. to join Singapore Airlines flights to Australia.The region produces a large amount of high quality DOC and DOCG wines,with barbera, dolcetto and nebbiolo the most common varieties. Italy’s Day 18 Tuesday October 4, 2016 Australiamost prestigious red wines, barolo and barbaresco, are made exclusivelyfrom nebbiolo and are the region’s highlight wines. A vineyard visit will Arrival in Australia and the tour concludes.commence after lunch.

ITALYTHE BEST OF The tour hotels are:WINE & FOOD TOUR Rome – Metropole 4-star Siena – Excelsior Jolly 4-star September 17 to October 4, 2016 Florence – Croce di Malta 4-star Parma – Du Parc 4-star Santa Margherita Ligure – Continental 4-star Alba – I Castelli 4-star Milan – Doria Hotel 4-starThe price for the 15-night tour is $ 9,500 per person twin-shareInternational and general travel taxesand fuel surcharges as at 1 November 2015 are $ 950 per personTotal $10,450 per person twin-shareThe land-only price for the tour (no flights) is $ 8,375 per person twin-shareSingle supplement is $ 1,350 per personPlease call for Business Class upgrade costIncluded in the tour price: Not included in the tour price:• Return economy-class air travel from east coast Australian capitals to Rome • Passport and visa fees. and return from Milan. Please call for other departure cities. • International airport and general travel taxes. Passengers will be able to extend their stay in Europe at minimal extra airfare. • Travel insurance. • Sightseeing and general expenses not specified in the itinerary.• Accommodation in four-star hotels with private facilities. Hotel taxes and • Items of a personal nature. service charges. • Additional travel arrangements – these will be quoted for separately.• A full continental breakfast daily and four special celebration lunches or dinners with outstanding food and wine.• Entry, tasting fees and special services at vineyards in each of the regions visited. Sightseeing and general entry fees as detailed in the itinerary.• Tour leadership by Peter Simic, editor/publisher of Winestate magazine.• Tour management by Travelrite International Pty Ltd, with an experienced staff member meeting the group in Rome.• A Travelrite International travel bag.General information and booking conditionsInternational touring can involve a considerable amount of walking and stairclimbing in the places visited and it is important that all tour participants have alevel of physical fitness that allows them to take part in this activity without theneed of assistance from others.TOUR OPERATOR: Travelrite International Pty Ltd (ABN 64 REFUNDS: The tour is based on arrangements that use by the carriers concerned, when issued, shall constitute005 817 078) is the tour operator. do not allow for any refunds in respect of sightseeing, the sole contract between the transportation companies accommodation, meals, airfare or other services not or firms and the purchasers of these tours. Baggage is atTOUR PRICES: The tour prices are based on airfare, utilized after the tour has commenced. owners risk throughout the tour. The contract betweengeneral transport, accommodation and other costs at passenger and Travelrite International shall be construedforeign exchange rates at 1 November 2015. Travelrite TRAVEL DOCUMENTS: All passengers will need to be in in accordance with the laws of the State of Victoria. AnyInternational reserves the right to alter the tour price or possession of a valid passport. Passengers holding other action must be brought in the State of Victoria.modify the tour if any of these factors change, giving any than an Australian passport should check requirementspassenger who has booked the right to withdraw with a with Travelrite International. HOW TO BOOK: Bookings can be made by completing afull refund of monies paid. No alteration to the tour price booking form and sending it with a deposit of $750 perwill be made within 60 days of departure from Australia. BAGGAGE: Economy class passengers qualify for a 23kg. person to: airline baggage allowance.DEPOSITS AND PAYMENTS: A deposit of $750 per person Travelrite International Pty Ltdis required at the time of booking. Full payment will be CHANGES TO THE TOUR ITINERARY: Travelrite 423 Whitehorse Roadrequired 60 days before departure. International reserves the right to make changes to the Balwyn, Victoria 3103 tour itinerary to fit in with operational requirements.CHANGES: After confirmation of travel arrangements, one Any change to the itinerary will be replaced with similar Further information can be obtained by telephoningchange to travel arrangements will be provided free of arrangements with an equal or greater value.charge. Subsequent changes to travel arrangements will Toll free: 1800 630 343incur a fee of $ 25.00 for each change. RESPONSIBILITY: Travelrite International Pty Ltd (ABN Phone: (03) 8803 6868 64 005 817 078), is the tour organiser. Neither Nationwide Fax: (03) 9836 8068CANCELLATIONS: Cancellation advised more than 62 News Pty Limited nor any of its subsidiaries, nor any of its Email: [email protected] from the date of departure from Australia will incur newspapers have any involvement in the tour, and have www.travelrite.com.aua cancellation fee of $ 300.00 per person. Cancellations no liability of any kind to any person in relation to theadvised 62 days or less from the date of departure from tour. Travelrite International acts only as agent in making ABOUT TRAVELRITE INTERNATIONAL: Travelrite Inter-Australia will result in the loss of all monies paid. Travel arrangements with carriers, hoteliers and others for the national Pty Ltd (ABN 64 005 817 078) is a well-establishedinsurance is strongly recommended to cover the cost tour. As a result, we cannot accept liability for any act or travel company which has been marketing throughoutof cancellation fees that could result from a death in the omission whatsoever, whether negligent or otherwise of Australia for over 30 years. It has two ATAS No A10538family, illness, etc. those carriers, hoteliers or other persons providing services accredited offices at Balwyn and Heathmont which are in connection with the tour over whom we have no direct also accredited with IATA. As such they directly representMINIMUM TOUR NUMBERS: The tour has been priced or exclusive control. We do not accept responsibility the major airlines of the world and all major domestic andon the basis of a minimum number of passengers having for any injury, damage, loss, delay, change of schedule, international hotel, tour and transport operators. Travelritebooked on the tour 62 days prior to departure. Travelrite or any other events that are beyond our direct control, International Pty Ltd is a full member of the AustralianInternational reserves the right to cancel the tour if such as, but not limited to, war, terrorism, flood, fire. Civil Federation of Travel Agents – AFTA.insufficient passengers have booked by 62 days prior to disturbance, acts of God, acts of Government, or anydeparture, giving a full refund of all monies paid, or offering other authorities, accidents to or failure of machinery orarrangements to proceed with the tour at a modified price. equipment, or industrial actions. The passage contract in

Join Peter Simic, Editor/Publisher of Winestate magazine and Travelrite International for theMAP OF ITALY September 17 to October 4, 2016TOUR OF ITALY 2016 W I N E S TAT E 7

BASIC ITALIANGUIDE TO ITALIAN PRONUNCIATION STRESSItalian is almost entirely phonetic and follows simple rules of Usually falls on penultimate syllable, e.g. Barolo (= ba-ro-lo),pronunciation. A few minutes studying those rules will be found to Barbaresco (= bar-bar-es-co). If on final syllable, it is written withbe deeply rewarding in respect of the study of Italian wines and is a grave accent, e.g. Cirò (= chee-ro), Prapò (= pra-po). Sometimesstrongly recommended. occurs on third syllable from last, in which case there is no orthographic clue, e.g. Garganega (= gar-ga-ne-ga), Aglianico (=A – as in ‘pat’ a-lya-nee-ko); you just have to know.B – as EnglishC – always pronounced ‘k’ except before ‘e’ or ‘i’ when it is like NUMBERS; English ‘ch’ (chop); conversely ‘h’ hardens ‘c’ before ‘e’ or ‘i’. So Ciampi = champ-ee, Chianti = kyan-tee • zero = zero • one = unoD – as English • two = dueE – as in ‘pet’F – as English • three = treG – always pronounced ‘g’ (got) except before ‘e’ or ‘i’ when it is • four = quattrolike English ‘j’ (jot); ‘h’ hardens ‘g’ before ‘e’ or ‘i’. Consider • five = cinque Giotto (= jot-to), Spaghetti. Also see, gl, gn, below.H – silent as in cockney; but see ‘c’ and ‘g’. • six = seiI – as ‘ee’ (feet) when dominant in syllable, eg trattoria (= • seven = sette • eight = otto tratt-to-ree-a); as ‘y’ when subordinate to a following vowel, • nine = noveeg kyan-tee; or just as a softener (Ciampi, Giotto)J – as ‘y’ (yet), rarely occurs • ten = dieciK – as English, rarely occurs • eleven = undiciL – as English; but see gl below • twelve = dodiciM – as English • thirteen = trediciN – as English; but see gn below • fourteen = quattordiciO – as in ‘pot’ • fifteen = quindiciP – as English • sixteen = sediciQU – always pronounced ‘kw’ (questo = kwes-to) • seventeen = diciassetteR – pronounced using tip of tongue, as in Scottish • eighteen = diciottoS – as English, though sometimes pronounced as ‘z’ alone in middle of word. Compare spesso (= spes-so; often), and • nineteen = diciannove speso (= spe-zo, spent) • twenty = ventiT – as English • twenty one = ventunoU – as ‘oo’ (boot) • thirty = trentaV – as English • forty = quarantaW – as ‘v’, rarely occurs • fifty = cinquantaX – as English, rarely occurs • sixty = sessantaY – occurs extremely rarely • seventy = settantaZ – ‘ts’ or ‘dz’ • eighty = ottantaANOMALIES • ninety = novantagl – as ‘ly’, e.g. Aglianico = a-lya-nee-ko • one hundred = centogn – as ‘ny’, e.g. agnello = a-nyel-lo • one thousand = millesc – before ‘e’ or ‘i’, pronounced as English ‘sh’ as in ‘show’. • one million = un milioneSchelto = shel-to; selected double consonants: both are BASIC WORDS;pronounced.Compare cane ( = ka-ne; dog) and canne ( = kan-ne; canes); • Yes = Sìlatte ( = lat-te; milk) and lato ( = la-to; side) • No = No • Thank you = Grazie • Thank you very much = Grazie Mille • You’re welcome = Prego • Please = Per favore8 W I N E S TAT E TOUR OF ITALY 2016

BASIC ITALIAN• Excuse me = Mi scusi, Scusa • Breakfast = Prima colazione• Hello = Salve, Ciao • Lunch = Pranzo• Goodbye = Arrivederci, Ciao • Dinner = Cena• So long = Addio • Vegetarian = Vegetariano (m), Vegetariana (f)• Good morning = Buon giorno • Kosher = Kasher• Good afternoon = Buon pomeriggio • Cheers! = Alla salute! Cin cin!• Good evening = Buona sera • Please bring the bill. = Il conto, per favore.• Good night = Buona notte • Bread = Pane• I do not understand = Non capisco. • Beverage = Bevanda• How do you say this in [English]? = Come si dice questo • Coffee = Caffé • Tea = Té in [Italiano]? • Juice = Succo• Do you speak ... = Parla ... • Water = Acqua• English = Inglese • Beer = Birra• I = Io • Wine = Vino• We = Noi • Salt = Sale• You (singular, familiar) = Tu • Pepper = Pepe• You (singular, formal) = Lei • Meat = Carne• You (plural) = Voi • Beef = Manzo• They = Essi (m), Esse (f) • Pork = Maiale• What is your name? = Come si chiama? Come ti chiami? • Fish = Pesce• Nice to meet you. = Felice di conoscerla. Felice di • Poultry = Pollame • Vegetable = Legumi, Verdura, Ortaggio conoscerti. Piacere. • Fruit = Frutta• How are you? = Come sta? Come stai? • Potato = Patata• Good = Buono (m), Buona (f), Bene • Salad = Insalata• Bad = Cattivo (m), Cattiva (f), Male, Non bene • Dessert = Dessert, Dolce• So so = Cosí cosí • Ice cream = Gelato• Wife = Moglie• Husband = Marito TRAVEL;• Daughter = Figlia• Son = Figlio • Where is ...? = Dove si trova?• Mother = Madre • How much is the fare? = Quanto costa il biglietto?• Father = Padre • Ticket = Biglietto• Friend = Amico (m), Amica (f) • One ticket to ..., please. = Un biglietto a ..., per favore.• Where is the bathroom? Where is the toilet? = Dove é il • Where are you going? = Dove sta andando? bagno? Dove stai andando? Dove va? • Where do you live? = Dove abiti? Dove abita?SHOPPING/DINING; • Train = Treno • Bus = Bus, Autobus• How much does this cost? = Quanto costa? • Subway, Underground = Metropolitana• What is this? = Cosa é questo? • Airport = Aeroporto• I’ll buy it. = Va bene, lo compro • Train station = Stazione (del treno)• I would like to buy ... = Mi piacerebbe comprare ... • Bus station = Stazione degli Autobus• Do you have ... = Avreste ... • Subway station, Underground station• Do you accept credit cards? = Accettate carte di credito?• Open = Aperto = Stazione della metropolitana• Closed = Chiuso • Departure = Partenza• Postcard = Cartolina postale • Arrival = Arrivo• Stamps = Francobolli • Car rental agency = Autonoleggio• A little = Un poco, Un pó, Pochino • Parking = Parcheggio• A lot = Molto, Un sacco, Moltissimo• All = Tutto, Tutta, Tutti, Tutte TOUR OF ITALY 2016 W I N E S TAT E 9

BASIC ITALIAN• Hotel = Albergo, Hotel TIME AND DATE;• Room = Camera, Stanza• Reservation = Prenotazione • What time is it? = Che ora é?• Are there any vacancies for tonight? • 7:13, Seven thirteen = 7:13, Sette e tredici • 3:15, Three fifteen = 3:15, Le tre e quindici = Ci sono posti liberi per questa notte? • 3:15, A quarter past three = 3:15, Le tre e un quarto• No vacancies = Tutto occupato. Niente camere libere • 11:30, Eleven thirty = 11:30, Le undici e trenta• Passport = Passaporto (9568 bytes) • 11:30, Half past eleven = 11:30, Le undici e mezza • 1:45, One forty-five = 1:45, L’una e quarantacinqueDIRECTIONS; • 1:45, A quarter till two = 1:45, Le due meno un quarto • Day = Giorno• Left = Sinistra • Week = Settimana• Right = Destra • Month = Mese• Straight = (Sempre) Diritto • Year = Anno• Up = In alto, Su • Monday = lunedí• Down = In basso, Giú • Tuesday = martedí• Far = Lontano • Wednesday = mercoledí• Near = Vicino • Thursday = giovedí• Long = Lungo • Friday = venerdí• Short = Corto, Breve • Saturday = sabato• Map = Mappa, Cartina geografica, Cartina stradale • Sunday = domenica• Tourist Information = Informazioni turistiche • January = gennaio • February = febbraioPLACES; • March = marzo • April = aprile• Post office = Ufficio Postale, Posta • May = maggio• Museum = Museo • June = giugno• Bank = Banca • July = luglio• Police station = Polizia, Stazione di polizia • August = agosto• Hospital = Ospedale • September = settembre• Pharmacy, Chemists = Farmacia • October = ottobre• Store, Shop = Negozio • November = novembre• Restaurant = Ristorante • December = dicembre• School = Scuola • Spring = Primavera• Church = Chiesa • Summer = Estate• Restrooms = Toilettes, Bagni, Servizi • Fall, Autumn = Autunno• Street = Strada, Via • Winter = Inverno• Square = Piazza • Today = Oggi• Mountain = Montagna, Monte, Picco • Yesterday = Ieri• Hill = Collina • Tomorrow = Domani• Valley = Valle • Birthday = Compleanno• Ocean = Oceano, Mare • Happy Birthday! = Buon compleanno!• Lake = Lago• River = Fiume• Swimming Pool = Piscina• Tower = Torre• Bridge = Ponte10 W I N E S TAT E TOUR OF ITALY 2016

Isoleolena(negociantsaustralia.com/portfolio/producer http://www.negociantsaustralia.comTOUR OF ITALY 2016 W I N E S TAT E 11

Castello delle Regine12 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://castellodelleregine.it/TOUR OF ITALY 2016 W I N E S TAT E 13

Carletti Poliziano14 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIEShttp://www.carlettipoliziano.com/eng/TOUR OF ITALY 2016 W I N E S TAT E 15

Avignonesi16 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES https://www.avignonesi.it/enTOUR OF ITALY 2016 W I N E S TAT E 17

Biondi Santi18 W I N E S TAT E TOUR OF ITALY 2016

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Ristorante I Tre Pini20 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.ristoranteitrepini.it/TOUR OF ITALY 2016 W I N E S TAT E 21

Querciabella22 W I N E S TAT E TOUR OF ITALY 2016

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Umberto Cesari24 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.umbertocesari.it/it/TOUR OF ITALY 2016 W I N E S TAT E 25

Tenuta il Bosco26 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.ilbosco.com/Barbera Poggio Pelato OltreneroVivace Nel miglior vigneto della Tenuta, il cru Poggio Pelato appunto, viene coltivata Spumante metodo classico una tipologia di pinot nero perfetta per dare origine ad un rosso importante eCLASSIFICAZIONE VINIFICAZIONE E AFFINAMENTO pregiato, frutto di un’accurata selezione clonale di provenienza francese. Il pinot CLASSIFICAZIONE VIGNETOOltrepo’ Pavese DOC Dopo la macerazione delicata delle bucce il nero è un vitigno molto delicato, per cui anche in un vigneto come il Poggio Oltrepo’ Pavese DOCG Vigneto in collina con pendenze del 35%. Viti mosto viene lasciato per alcuni mesi in serba- Pelato, collocato in ottima esposizione con orientamento su tre versanti est, di oltre 20 anni allevate a Guyot. La resa è diZONA DI PRODUZIONE toi di acciaio inox dove subisce una leggera sud ed ovest, è soggetto all’andamento climatico e nasce solo nelle annate più ZONA DI PRODUZIONE circa 80 ql/ha.Zenevredo (Oltrepò Pavese) rifermentazione prima dell’imbottigliamento importanti e felici. Anche in fase di vinificazione è una varietà “ di cile” ma la sua Zenevredo (Oltrepo’ Pavese) e che gli conferisce un tocco di naturale brio- ottima riuscita ripaga sempre di tutti gli sforzi. Una lunga maturazione in legno VINIFICAZIONE E AFFINAMENTOUVE sità e piacevole e ervecenza. lo completa e gli dona una fragranza aromatica che ricorda il mirtillo, il ribes, la UVE Dopo la leggera pressatura delle uve intere,Barbera in purezza ciliegia e il lampone ed in secondo piano si avvertono sentori di vaniglia e liqui- Le migliori uve raccolte in cassette, con un’estrazione del 45% COLORE rizia in un insieme molto persistente ed armonico. Con una tannicità risoluta ed Pinot nero 100% di mosto fiore, avviene la decantazione staticaGRADAZIONE ALCOLICA Rosso rubino con allegre sfumature violacee. incisiva, segno distintivo di questo terroir, al gusto è però morbido e vellutato e da singolo vigneto per 12 ore a 16°C. La fermentazione alcolica si12% in volume si conferma sintesi di ra natezza e di eleganza. svolge per 12 giorni a 18°C ed il vino matura PROFUMO GRADAZIONE ALCOLICA sur lie sino al luglio successivo alla vendemmiaFORMATI DISPONIBILI Gradevolmente vinoso, delicato, fresco con ZONA DI PRODUZIONE VINIFICAZIONE E AFFINAMENTO 12% in volume quando si procede all’aggiunta del liqueur de750 ml sentori di rosa. Oltrepo’ Pavese DOC Le uve, vinificate con grande cura, vengono tirage per la presa di spuma che si protrae per sottoposte per 3 giorni ad un processo di FORMATI DISPONIBILI circa 48 mesi fino al dégorgement e la con- SAPORE ZONA DI PRODUZIONE macerazione a freddo cui fa seguito la fer- 750 ml - 1500 ml temporanea aggiunta del liqueur d’expédition Piacevolmente fresco, ricco, vivace, garbata- Zenevredo (Oltrepò Pavese) mentazione che si protrae per 5 giorni ad una per ottenere un residuo zuccherino di 4 g/l. mente ammandorlato. temperatura di circa 28 - 30°C. Completata UVE la fermentazione alcolica e malolattica, il vino COLORE TEMPERATURA DI SERVIZIO Pinot nero in purezza a na per 12 mesi in barriques di rovere fran- Giallo paglierino tenue tipico del Pinot Nero Va servito tra i 16 - 18° C. cese ove si arricchisce di caratteri di armonia abbellito da una spuma so ce e da un perla- e complessità. ge finissimo, continuo e persistente. ABBINAMENTI GASTRONOMICI Ideale con salumi freddi e caldi, carni bianche GRADAZIONE ALCOLICA COLORE PROFUMO e rosse arrosto o in umido, formaggi media- 13% in volume Rosso rubino tenue con piacevoli sfumature Ampio che ricorda la crosta di pane, con mente stagionati. porpora. percezioni sia minerali che floreali di glicine FORMATI DISPONIBILI e sambuco. Le note fruttate sono tipiche del 750 ml PROFUMO vitigno a bacca nera da cui ha origine: piccoli Intenso, invitante con aroma di frutti di bosco frutti rossi, tra cui ribes e lampone con un pia- e mirtillo a cui fanno seguito piacevoli note di cevole richiamo agli agrumi. tostato e vaniglia. SAPORE SAPORE In bocca risulta deciso, fresco e con ottima Elegante, fine, garbatamente asciutto e con sapidità con sensazioni sul finale che ripren- un leggero finale ammandorlato. dono il bouquet. TEMPERATURA DI SERVIZIO ABBINAMENTI GASTRONOMICI Va servito a 18°C. Eccellente aperitivo, si accompagna a salumi pregiati e hors d’oeuvre. Per la sua struttura ABBINAMENTI GASTRONOMICI può essere abbinato a tutto pasto, con risotti Ottimo vino da tutto pasto, si sposa alla perfezio- e paste delicate, piatti di mare e sushi. ne con primi piatti saporiti, paste ripiene e al for-TENUTA IL BOSCO Località il Bosco - 27049 Zenevredo (Pavia) - Tel. 0385 245326 - Fax 0385 245324 - [email protected] no, nonché carni di vitello e selvaggina da piuma. www.ilbosco.com TENUTA IL BOSCO Località il Bosco - 27049 Zenevredo (Pavia) - Tel. 0385 245326 - Fax 0385 245324 - [email protected] www.ilbosco.com TENUTA IL BOSCO Località il Bosco - 27049 Zenevredo (Pavia) - Tel. 0385 245326 - Fax 0385 245324 - [email protected] www.ilbosco.com TOUR OF ITALY 2016 W I N E S TAT E 27

Prunotto28 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.prunotto.it/TOUR OF ITALY 2016 W I N E S TAT E 29

Barale Fratelli30 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.baralefratelli.it/en/TOUR OF ITALY 2016 W I N E S TAT E 31

Brezza32 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIES http://www.brezza.it/TOUR OF ITALY 2016 W I N E S TAT E 33

Produttori del Barbaresco34 W I N E S TAT E TOUR OF ITALY 2016

ITALIAN WINERIEShttp://www.produttoridelbarbaresco.com/TOUR OF ITALY 2016 W I N E S TAT E 35

Brunello Latogata http://brunellolatogata.com/36 W I N E S TAT E TOUR OF ITALY 2016

oin Peter Simic, Editor/Publisher of Winestate magazine and Travelrite International for the ITALYNOTETS HE BEST OFWINE & FOOD TOUR September 17 to October 4, 2016xplore the best wine & food regions of Italy with Peter Simic. Outstanding locations – visits to Rome, Tuscany (Siena &orence), Emilia-Romagna (Bologna & Parma), Piedmont (Alba) and Milan, plus Cinque Terre (Portofino).ZINE TOUR OF ITALY 2016 W I N E S TAT E 37