Кампанията е финансирана с помоща на Европейския съюз, Гърция, Италия и Република България и има двойна цел: да запознае по-добре с вината със защитено наименование за произход (ЗНП) и защитено географско указание (ЗГУ) от специфични винарски райони, Македония, Полопонес, Крит, област Емилия-Романя и Тракийската низина, а също и с новия опит във винарството. Забавлявайте се отговорно!
Качеството е важно за всеки селскостопански производител и за всеки купувач, ако се отнася за стоки, произведени, съгласно основните изисквания за качество или за висококачествени крайни продукти, с които Европа се отличава. Селскостопанските производители от Европейския съюз, за да устоят на конкуренцията и, за да поддържат доходността, трябва да разчитат на репутацията и високото качество на продуктите. Законодателството на ЕС е определило строги изисквания, които гарантират висок стандарт на всички европейски продукти. Освен това, системите за управление на качеството на ЕС идентифицират продуктите и храните, които са култивирани и произведени съгласно специфични технологии.
Райони, където се произвеждат вина със защитено наименование за произход и защитено географско указание са: Македония, Пелопонес, Крит, Област Емилия-Романя и Тракийската низина.
In a captivating landscape at the heart of Western Macedonia, on the eastern foothills of Mount Vermion, lies Naoussa. The slopes of the mountain, covered with verdant forests with conifers and beech trees, are kept cool by the abundant running water, and orchards are grown on the plains bearing delicious fruits: apples, cherries and peaches.
The region's relation with vine and wine also has its roots on the lush green slopes of Mount Vermion. According to mythology, this was the home of Semele – the mother of Dionysus – and the area where Silenus, Dionysus's inseparable companion and friend, roamed. In the prefecture of Florina, in Western Macedonia lies the Amyndeon plateau situated at an altitude of 600-700 meters, covering an area of over 70,000 acres. Dionysus was worshiped also in Amyndeon, as attested by archaeological findings.
Mountains such as Vora and Vitsi, in conjunction with the lakes that surround the area, constitute a unique spectacle of beauty, and create ideal conditions for growing vines. The mild climate, with cold winters and hot summers, the high altitude and the sandy soil offer suitable conditions for producing wines of great flavor and rich color.
Greek Wine Region
The first reference to the wine tradition of the Peloponnese came from Homer who called it Ampeloessa, meaning "full of vines." Neither wars nor phylloxera were able to stop the production of wine here in one of the most historic wine regions of Greece.
Spread throughout hillsides, plains and plateaus, the vineyards of the Peloponnese are known for their diversity and complexity. Not far from the pretty town of Nafplion, is located Nemea, the most important AOC region in southern Greece for the production of red wines.
On the northwestern part of the Peloponnese is the viticultural region of Patras. Four AOC wines are produced in this area; among them the popular Mavrodaphne, a fortified red wine made from the Mavrodaphne and Korinthiaki grapes.
Greek Wine Region
Cretan climate is considered to be typical Mediterranean, featuring mild and wet winters and hot, dry summers.
Temperatures rarely reach extremes, although snowfalls do occur high on the mountains which later provide the vines with water when the snow melts.
The combining of a mild climate, lot of sunshine and low rainfall in the crucial months of grape maturation make possible the production of wines of exceptional quality.
Wine has been produced in Crete since the times of the Minoan civilization almost 4.000 years ago. It was in Crete that a stone foot press was found dated to 1600 BC and is considered the oldest wine press in the world.
Greek Wine Region
is a region of 22,117 km2 which extends for around 200 kilometers west to east over an area of, from the valleys of Piacenza to the hills overlooking Rimini, on the Adriatic coast. The different landscapes blend seamlessly into each other along the Via Emilia, the road that has connected the Region's major towns since the 2nd Century B.C.
To the south, the horizon is invariably marked by hills: they rise up abruptly from the flatlands. In the space of a few minutes the air cools, and if one turns to look north one can see the Alps. At that point there are no more barriers to the view, which extends over the immense and fertile Emilian plain and across the Po River. Indeed, unlike the hills, where vines and forests share the land, on the plain the crops are spread out, well-ordered and reassuring, and Nature seems to bow to Man's will.
But one certainly cannot speak of dichotomies in this Region: neither between hillside and plain, nor between Emilia and Romagna (the union of the two areas, and the Region's double name date back to 1947). Emilia Romagna is indeed a complex land, which changes from hill to hill, as do the people, foods, accents, and, obviously, wines. EmiliaRomagna hosts a number of appellations (there are 24 PDO wines in the region) that deserve to be mentioned, discussed, and, better yet... tasted.
Though the Enoteca Regionale promotes all the wines produced in Emilia Romagna, in the context of an overview one naturally concentrates on those that are most characterful and typical. And since every choice does lead to some sacrifices, it is obvious that we are omitting some exemplary wines, stories, and experiences.
Italian Wine Region
Bulgaria’s rich history of wine traditions can be traced back to the very origins of wine making over 6,900 years ago. The wine producing areas in Bulgaria can be classified into five wine regions. The Danubian Plain or North Bulgarian region encompasses the south banks of the Danube and the central and western parts of the Danubian Plain. The climate of the area is temperate continental, has a hot summer and many sunny days a year. The Black Sea region is characterized by long and mild autumns that are a favorable condition for the accumulation of sugars to make fine white wines. The Rose Valley region is located south of the Balkan Mountains. It is divided into an eastern and western sub region. The region mostly produces dry and off-dry white wine and less red wine. The Struma Valley region includes the southwestern parts of Bulgaria, the valley of the river Struma in the historical region of Macedonia. The area is small in size, but is climatically very distinct and characteristic, owing to the strong Mediterranean influence from the south. The Thracian Lowlands with its temperate continental climate in the area and the favorable distribution of precipitation are good premises for the developed red wine growing in the lowlands of Upper Thrace. The region includes the central part of the lowland, as well as parts of the Sakar Mountain.The Balkan Mountains serve to block the cold winds blowing from the plains of Russia, and the region to the south of the Balkans, the valley drained by the Maritsa River, has a Mediterranean climate, with mild, rainy winters and warm, dry summers. Each of these regions, differing in culture and traditions, is distinct in both its traditional and world vine sorts. “South Europe / Mediterranean Wines”|20 Wines The most common red grape varieties are Mavrud, Pamid, Cabernet, Merlot, Gamza and Shiroka Melnishka. The commonest white grape varieties are Rkatsiteli, Dimyat, Cherven Misket, Muscat Othonel, Chardonnay, Uni Blanc, Aligote, Riesling and Traminer. In recent years, wine producers have also been showing a growing interest in the Shiraz, Cabernet Franc and Pinot Noir varieties.
Bulgarian Wine Region
Вина със защитено наименование за произход (ЗНП) и защитено географско указание (ЗГН) в специфични винарски райони
Xinomavro-Naoussa/Amyndeon (PDO Naoussa / PDO Amyndeon)is a wine lover's wine. It's not fruity and sweet, nor soft and round. Xinomavro-Naoussa / Amyndeon age-worthy reds are stern and austere, especially when young, with dry, dusty tannins and saliva-inducing acidity.
But anyone patient enough to wait and intrepid enough to delve beneath the tough exterior will discover one of the world's most singular grapes. Xinomavro-Naoussa/Amyndeon has a breathtaking array of aromas and flavors, it tastes like it comes from somewhere, with an unmistakable profile born of the combination of grape and place.
It's exceedingly ageworthy and food friendly and capable of capturing the attention of anyone tuned in to true terroir wines.
Though Moschofilero (PDO Mantineia / PGI Peloponnese) is one of Greece’s greatest grapes, and despite that Greece has the oldest wine industry in the world, the distinctive Moschofilero white wines remain undiscovered by all but the most dedicated wine enthusiasts. Moschofilero is lighter, crispier and more refreshing than the white wine styles that held sway up till now and the grape’s wild and exotic floral intensity, along with its tangy crispness, offers a unique character and profile that explains why wine lovers are embracing this grape with lust. Agiorgitiko (PDO Nemea / PGI Peloponnese) is colored in myth. There is an ancient legend that the rich, dark, soft and mysterious Agiorgitiko wines from the region of Nemea, taste that way because the very vines on which the Agiorgitiko grapes grow, were stained by the blood of the lion that Hercules slew, in a time long past. Truth or not, the wines from this place, Nemea-Agiorgitiko, are as ancient as any in the world..
Mavrodaphne (PDO Mavrodaphne Patras) literally means 'black laurel'. The name was chosen by Gustav Clauss, the founder of the one of the oldest wineries in Greece, because of the berries' resemblance to those of the laurel, though there are various stories about a lover, fiancée, or wife named Daphne, who had black eyes or who died.The Mavrodaphne grapes originate from vineyards that are located in hillsides (minimum sugar content 212 gr/lt), over the gulf of Patras. Mavrodaphne Patras it has a medium deep bright toffee color.
The nose is extremely forthcoming with lovely aromas of caramelized fruit, marzipan and a hint of oxidation. It is light bodied on the palate with crisp acidity and explosive fruit. The wine is harmonious throughout, with a strong mid-palate and a matching finish. It is mouth watering and makes you yearn for the next sip. There is no pretension here, just a beautiful balance
Vidiano (PGI Creta) is a real "treasure" of the Cretan land which remained buried for many years down the oblivion of the past. It is a white variety with great aroma and flavor strength is revealed again as an authentic jewel of Cretan wine tradition that goes back centuries. The viticultural bastion of Kotsifali red wine grape is the island of Crete. It is mainly grown in the Heraklion Prefecture and sporadically on the Cyclades islands. Kotsifali single varietal wines bear all the hallmarks of traditional "Southern Mediterranean" wines: low in colour, relatively high in alcohol, with smooth tannins and soft acidity. Kotsifali finds in the other major red grape variety of Crete, Mandilaria the perfect complementary blending partner to give the typical PDO Peza red wine. In addition to augmenting Kotsifali's tannin content and tempering its alcoholic strength, Mandilaria deepens the color in wine blend and makes it more age worthy.
Athiri (PGI Creta) is one of the most ancient of Greek grape varieties. The name of the grape indicates its origin from the Island of Santorini, also known as Thira. Athiri is found in other regions in Greece including Macedonia, Attica, Rhodes and Creta. Athiri grapes have a thin skin and give sweet and fruity juice. It produces wines slightly aromatic, having medium alcoholic content with low acidity.
Vilana (PDO Peza) is the undisputed queen of white varieties of the island. Tasting Vilana is like tasting the core white wine style of this historic and celebrated region. It is used mainly for producing dry fresh whites, but ambitious producers are also releasing small quantities of premium oak-aged bottling.
The Colli Piacentini, in a strict sense is the four valleys -- Val Tidone, Val d'Arda, Val Trebbia, and Val Nure – that lie behind Piacenza. It's an extremely rich territory, both in terms of grape varieties and traditions, with a PDO area of around 3,300 hectares under vine on hillsides lying between 150 and 450 meters above sea level). Among the best-known wines are Gutturnio, the Prince of Piacenza's wines, and Malvasia. Gutturnio, is a blend of Barbera (55-70%) and Croatina, the local term for Bonarda (from 30 to 45%). It is traditionally a semi-sparkling wine, but is also produced in still versions, and though it is generally drunk young it can also age well (Gutturnio Riserva). Its identity -- which is strongly territorial -- derives from the different, complementary personalities of the varietals. Indeed, while Barbera is sensitive to rain, is not tannic, and has high acidity, Croatina is thick-skinned, has abundant tannins and polyphenols, and ripens -unlike Barbera - late. Together, they produce a nicely structured, deeply colored, full flavored and balanced wine.
Gutturnio's white counterpart is Ortrugo, a native grape with a compact bunch and pale grapes, once almost completely eradicated in favor of the Malvasia di Candia, but re-planted since the end of the 1970s, when its potential for being vinified as a pure varietal was noted. Today Ortrugo is rightly placed next to the Gutturnio as a flagship of Piacenza enology. As evidence of the importance and worth of this wine, in 2010 Ortrugo acquired, like Gutturnio, PDO status in its own right. Also, one should not forget Malvasia, for years the main white grape of the area and widely grown in the neighboring Province of Parma as well.
As we move south-east of Piacenza we enter the Colli di Parma zone, a magical land between the Enza and Stirano Rivers, at altitudes ranging between 200 and 800 meters above sea level. Because of its geological and climatic characteristics, the viticultural qualities of the area have been known for centuries, or, to be precise, since Napoleon's time. Indeed, when Napoleon placed Maria Luisa of Austria and a group of French officials at the head of the Grand Duchy of Parma, they took up residence in villas in the surrounding hills and began producing the fine wines that have become a tradition of the area. The hills extend over 47 communes; those with the most vineyards are Langhirano (already famed for its Barbera in the 1800s), Felino, and Sala Baganza.
The most prevalent indigenous varietals are Malvasia, Moscato Bianco (often in association with Malvasia), and the Barbera-Bonarda, pair, generally blended.But the most characteristic wine of this area is without doubt the Malvasia. The Candia variety, which is also in the Piacenza area, is characterized by a very rich and complex gamut of aromas, in which one finds hints of citrus, fruits, flowers, herbal notes, honey, spices and minerals (depending on the wine-making procedure). A new wave for this wine, highlighting the value of full-bodied, still Malvasia wines, began in the 90s' when the producers realize that the crucial thing is to devote to this grape variety vineyards with poor soil (clay) and thin the clusters in a drastic manner. Today this variety gives one of the most typical whites of the Region and also one of the most fragrant wines of Italy. Production is generally of semi-sparkling wines, and also includes Lambrusco, but there are also still whites and reds, some of which age well.
When one speaks of Lambrusco one is speaking of a family, a family whose propensity to referment in the spring makes it unmistakable. The major representatives of this family, of which there are about 60 clones, are: Lambrusco di Sorbara Lambrusco Grasparossa Lambrusco Salamino Lambrusco Marani Lambrusco Maestri Lambrusco Montericco Their common characteristics are a red color, lively evanescent sparkle, violet-laden or fruity bouquets, pleasant acidity, and moderate alcohol levels. The various denominations allow the production of dry (secco), amabile (demi-sec) and sweet (dolce) Lambrusco. All are produced in the region surrounding the cities of Modena and Reggio Emilia -- an area with high temperatures from April through October - but as to which city first produced it... It's a question best not asked, because both (even though the first PDO was assigned to Modena, in 1970) claim the honor!
The hills south and west of Bologna, in the center of the Region, have always yielded fine wines. Altitudes reach 450 meters above sea level (Monte San Pietro), and the terrains and microclimates vary considerably. There are many PDO wines: the whites range from Sauvignon Blanc through Pinot Bianco, Riesling Italico, and Chardonnay, while the reds include Barbera, Merlot and Cabernet Sauvignon. Many of these "international" varieties (beginning with Cabernet Sauvignon), have adapted very well and produce excellent results. If one is interested in the traditional varietals, though, the most important is certainly Pignoletto, an indigenous grape that yields a number of very distinctive white wines.
Pignoletto's history begins with Pliny the Elder, who mentioned it in the 1st Century B.C., saying "Pino Lieto, not sweet enough to be good." Pignoletto's present history began in 1985, with the establishment of the PDO and renewed passion on the part of many winemakers, who have made it their flagship wine. Indeed, even though Pignoletto is grown in other parts of Emilia-Romagna, the heart of its production remains the hills south of Bologna.
Romagna occupies the southeastern sector of the Emilia Romagna Region. It is an extremely diverse area extending over about 8,000 km2, from the coastal areas of Rimini and Riccione to east of Bologna. Between the two extremities are gentle hills that yield some of the best -- and best-known -- wines of the entire Region. And though Romagna boasts many appellations and varietals, two stand out above the rest: Albana and Sangiovese. Albana is the classic Romagnan varietal. The first official mentions dates back to 1495, but it was already known at the time of the Romans. It is grown exclusively in Romagna -- Bertinoro, in the Province of Forlì, is considered the heart of its production -- and yields a white of high lineage, which was, among other things, the first Italian white to attain DOCG status, in 1987. Albana is produced in the following styles: secco (dry), amabile (demi-sec), dolce (sweet), passito (made with dried grapes) and passito Riserva. They all share straw yellow color, tending towards golden (amber in the passito), are somewhat tannic, and present warm dry flavors, in the dry version, or silky fruity flavors in the sweet and passito versions.
And if Albana is the Queen of Romagna's wines, the King is without doubt Sangiovese. Sangiovese given its own PDO since 1967, is an integral part of the long tradition of this area, where this variety has been cultivated for centuries (it is mentioned in farm registers dating from the 1700s). Since 2011 Sangiovese has become part of the new Romagna PDO, which to the traditional versions - Novello, Sangiovese, Superiore, Riserva and Superiore Riserva – adds wines with a specific geographical appellation. The characteristics of Romagna PDO Sangiovese are its ruby red color with violet reflections, floral bouquet with violet and blackberry accents, dry, balanced palate, and silky tannins. These wines display a distinctive balance between elegance and structure, a balance that makes them top quality wines capable of aging at length in the cellar..
Driving east from Ferrara, one enters the territory of the "Vini delle Sabbie," Sand Wines. This is a truly unique wine-producing area, an Adriatic coastal zone between the estuaries of the Po and Rubicon Rivers, consisting of dunes that parallel the coast, woods, brackish valleys, and salt pans, which also includes the Parco Regionale del Delta del Po. Here the primary varietal, grown since the 11th Century, thanks to the drainage carried out by the monks of Pomposa, is Fortana, also known as Uva d'Oro (from Côte d'Or, in Burgundy, from where Renée of France is said to have brought it to the Duke of Este as part of her dowry). Regardless of the name, what one finds now in the vineyards are low, centuries-old vines. Indeed, thanks to the sandy terrains they were able to resist the phylloxera outbreak (at the beginning of the 20th Century) and are therefore -- the only case in Italy -- on their original roots.
The strong identity of these vineyards, however, derives from the extreme conditions of their habitat: a damp environment, with impenetrable fogs, where the air is briny and the terrains sandy and extremely infertile. The sea and the absence of fresh water (many roots reach down to salt water) are among the elements that confer unique characteristics to the wines. The wine producers of the region are writing the history of this viticulture, and after years of studies, research, and selection, in 1991 obtained the establishment of the PDO Bosco Eliceo, which now offers four wines: Fortana, Merlot, Sauvignon, and Bianco del Bosco (made from Trebbiano, Sauvignon and Malvasia di Candia). All have limited alcohol contents, and are characterized by savory accents on the palate. It is said, in fact, that those tasting the Vini delle Sabbie can taste the sea!
is one of the oldest varieties, growing in Thracian lowlands (PGI). The wine has a light red color. Its flavor is fresh, with fruity nuances, an elegant body and a soft finish. Pamid wines are usually consumed new due to their low content of phenolic substances; their taste does not develop well after contact with oak. You can taste Pamid in the cellars in the region of Pazardzhik, Plovdiv and Pamidovo.
is a local red variety which only grows in the regions of Melnik, Petrich and Sandanski. The color of this wine is medium deep. Wines of this variety are excellent, with ripe cherry and herbs aroma, and in the presence of oak it develops tobacco and leather nuances. The taste of new wine is crisp, with pronounced tannins. With the maturing, the taste softens, but it remains spicy at the end.
is a typical Bulgarian white variety, which is used to make aromatic dry white wines and brandies. It develops a fruity aroma with accents of ripe peach. The taste is mild, with pleasant freshness. It grows best in the region of Varna, but is also grown in other parts of the country.
is a very old local variety, grown near Asenovgrad, Pazardzhik, Plovdiv and the Rhodope Mountains foothills. The wine, made from it, has a saturated crimson ruby color with excellent taste and pronounced density. The flavor is juicy with a dominance of ripe berries and spices.
is a local red wine variety, which is widespread northwest Bulgaria. This variety ripens late, and produces red dessert and table wines with bright raspberry transparent color and fruity aroma of raspberry domination. The taste is fresh, with light structure. Gamza wines are usually consumed first growth. Best quality Gamza wine can be tasted in northern Bulgaria, in cellars of the towns of Vidin and Pleven..
is an old Bulgarian variety, widespread in the sub-Balkan region. This wine variety has a interesting color with pink shades. The aroma has herbal nuances with quince and honey.
is a local variety created by the fertilization of two varieties - Nebiolo and Syrah. These wines are deep in color and their taste is thick, with a soft finish. Their aroma is intense, fruity, with ripe blackberry domination, and in contact with oak it develops jam nuances
ENOLOGICA 2015 Emilia Romagna Wine and Typical Product Exhibition “Journalists master classe” | 21/22/23 November 2015 | Bologna, Palazzo Re Enzo
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Enologica2015 Journalists Masterclass
ENOLOGICA 2015 Emilia Romagna Wine and Typical Product Exhibition “TEATRO DEI CUOCHI” | 21/22/23 November 2015 | Bologna, Palazzo Re Enzo
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Master Class and Wine Tasting Event | Tuesday 3rd February 2015
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Master Class during Prowein | 2015
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ENOLOGICA 2014 Emilia Romagna Wine and Typical Product Exhibition | 22/23/24 November 2014 | Bologna, Palazzo Re Enzo
LWF MASTER CLASS | 2-6-2014
VERONA | B2B MEETING | 08-04-2013
VERONA | PRESS CONFERENCE | 09-04-2013
ANUGA | MASTER CLASS | 08-10-2013
ANUGA MASTER CLASS
ANUGA | PRESS CONFERENCE | 06-10-2013
ANUGA PRESS CONF
Discoveries from Greece, Italy and Bulgaria Master Class | 28 January 2014, LONDON
Discoveries from Greece, Italy and Bulgaria Trade Tasting | 28 January 2014, LONDON
Discoveries from Greece, Italy and Bulgaria Consumer Tasting | 28 January 2014, LONDON
B2B Workshop | 28-1-2014 | London