Cafe Italia Restaurant - Italian Wines
Virtually all of the major wine producing regions of Western Europe today were established by the Romans. Wine making technology improved considerably during the time of the Roman Empire. Many grape varieties and cultivation techniques were known. Barrels were developed for storing and shipping wine. Bottles were used for the first time and the early developments of an appellation system formed as certain regions gained reputations for fine wine
Cafe Italia restaurant is proud to carry a vast array of wine. Below are some of the most requested wines.
Rossi
LUMEN IGT
This is Illuminati's "Superbruzzo", known as "Lumen". Lumen was conceived by Dino Illuminati and the eminent enologist, Dott. Marone, assistant to the famous enologist Dott. Giamoco Tachis, to serve as a vehicle to show how red wine from Abruzzo can achieve a world class status.
ANGELO SASSETTI MONTALCINO
In Tuscany, on the northern flank of the hilltop town of Montalcino, lies the Pertimali estate. The most important factor in the excellence achieved by Angelo Sassetti with his Rosso & Brunello di Montalcino is his total dedication to every stage of his wines from his hand care of his vineyards, to his total involvement in each of the procedures in his cellars. That is why his vineyards think of him as Angelo " the angel" Sassetti
CHIANTI CLASSICO
A blend of San Giovese grapes, Cimino and Trebbiano, dry and very Italian. The grapes are hand harvested, fermented, and gently pressed to produce the traditional hand-made wines that the Losi's are famous for, characterized by their intense intriguing richness and spicy aromas.
CHIANTI COLLI SENSI DOCG & RISERVA DOCG
For years Luigi Vagnoni has made this famous Chianti Colli Senesi DOCG wine by traditional methods. Hand harvested and gently pressed, this fine wine is vinified in glass lined stainless steel tanks for a period of about eight months and then barrel aged for one year in barrique.
CHIANTI CLASSICO RISERVA
This wine is aged in Slavonic oak barrels for a period of between 24 - 28 months. It is then bottled and gets a further 6 - 8 months aging.
BRUNELLO DI MONTALCINO
Maybe the best Toscan wine, from San Giovese and San Giovese Grosso-very smooth and elegant.
SAN GIOVESE
Sangiovese is the primary grape used in Northern Italy in the region of Tuscany to make Chianti and also for Brunello di Montalcino. Sangiovese produces wines that are spicy, with good acid levels, smooth texture and medium body. In the right climates and with controlled yields, Sangiovese can be made into very structured and full bodied wines. It is usually blended with other grapes for best results and in northern Italy is blended with Cabernet Sauvignon in the 'Super Tuscan' blends.
BARBARESCO
A truly good wine big soft, extremely satisfying Wine from the Nebbiolo grapes.
BAROLO
They say Barolo is a king of wine for kings "Full body heavy red wine"
MONTEPLUCIANO D'ABRUZZO
Smooth red wine with character
DOLCETTO D'ALBA
Dark ruby color. Cherry-berry fruit and mixed-spice aromas, nutmeg and cloves. Bright, juicy fruit flavor, ripe and tart, the kind of wine you can either gulp or contemplate.
AMARONE DELLA VALPOLICELLA
Amarone della Valpolicella, or Amarone for short, is created in the Venitian region of Italy. Originally there was only one legal region, or DOC, for the Valpolicella name. These wines are made with the Corvina Veronese, Rondinella and Molinara grapes. Two sub- groups emerged, though - recioto, which is a sweet dessert wine, and amarone, which is a dry red wine with great body.
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