Last edited Article label Author name Article type Creation order More...


: Juliénas
Revision 1: edited by joraesque on 6/24/2015 (view)
Jon Rimmerman: "As far as ageing, the 2014's should also age well in the near/mid-term due to their balance, freshness, sumptuous length and low-alcohol drive. Due to how delicious many of the wines are already, I doubt you will be concerned with ageing.

In Julienas many of the better examples have such beautiful style and poise that they appear to drink themselves. What I mean is that you do not need a reason to keep sipping - the bottles empty themselves and the next thing you know..."poof" they are gone! That is typically a good sign for any vintage: magnetic to drink on release but the elemental harmony is also there to age (that does not mean they are thick or 2009-like, this is a mid-weight vintage that is true to each cru and to Gamay). The wines are certainly ripe enough but the mineral tone and above mentioned purity win the day. They have very long and fresh finishes that highlight the rock and stone absorption of the Gamay grape and not the under-ripe seeds or stems of many 2013 wines."


: Madeira
Revision 4: edited by sweetstuff on 6/23/2015 (view)
note: out of courtesy we should give Manny (Emmanuel) Berk credit for the information below.

“J.P. Morgan’s Favored Madeira Wines Make Comeback” Bloomberg’s Elin McCoy discusses her experience tasting vintage Madeiras with Mannie Berk.
When served in 1950, the wine was 158 years old, but in fine condition, still boasting Madeira’s trademark rich, sweet, velvety taste and roomfilling aromas of butterscotch, cocoa and coffee. Sir Winston insisted on serving the guests himself, asking each in turn, “Do you realize that when this wine was vintaged Marie Antoinette was alive?”
Madeira’s longevity earns it a special place in the realm of old wine. What other wine requires over a half century to mature? And what other wine, when a century old, still benefits from several hours of breathing and can stand up to weeks in a decanter, without losing its complexity or its richness? And how many wines can live for two centuries and still offer not only the pleasure of their antiquity, but also the enjoyment of drinking?

Madeira’s Mountain Vineyards. Madeira is produced on a breathtakingly beautiful volcanic island of the same name which surges from the sea at a point 360 miles west of Morocco and 700 miles south of Portugal, which governs it. The history of Madeira’s wine is nearly as old as that of the island. The island was first settled by Europeans—led by the Portuguese explorer Zarco—in 1419. By 1455 a visitor from Venice wrote that Madeira’s vineyards were the world's most beautiful. Within a century, the wine from these vineyards was well established in markets throughout Europe and by the 1600’s it had become the most popular wine in Britain’s North American colonies.

America’s First Wine. The popularity of Madeira in the American colonies got a huge boost in 1665 when the British authorities banned the importation of products made or grown in Europe, unless shipped on British vessels from British ports. Products from Madeira were specifically exempted. British merchants in Madeira took full advantage of this by establishing close ties with merchants in Boston, New York, Philadelphia, Baltimore, Charleston and Savannah. A steady trade developed in which wine from Madeira was traded for such American products as indigo, corn and cotton. This trade continued unabated until the early 1800’s, except when politics and war interfered in the 1770’s.

For two centuries, Madeira was the wine of choice for most affluent Americans. Francis Scott Keyes is said to have penned the Star Spangled Banner, sipping from a glass of Madeira. George Washington's inauguration was toasted with Madeira, as was the signing of the Declaration of Independence. Wealthy families from Boston to Savannah established extensive collections of Madeiras. Madeira became high fashion, and“Madeira parties” (a forerunner of today’s wine tasting) became major social events.

How Madeira is Made. Madeira is produced from grapes grown on terraces cut into the island's steep mountainsides. Like Port, Madeira is a “fortified” wine to which brandy has been added. But unlike other fortified wines, Madeira is also heated for several months, either in special vats or in the attic lofts of the Madeira lodges.
This heating (called “estufagem”) had its origins in the days when merchant ships called at Madeira on their way to the East and West Indies. Beginning in the late 1600's, wines from Madeira's vineyards were frequent cargo on ships sailing to the Americas, as well as to mainland Portugal, England and India. According to legend, the value of a trip to the tropics was learned when an orphan cask, forgotten in a ship's hold, returned to Madeira from a trip across the Equator. The wine was found to be rich and velvety, far better than when it left, and a tropical cruise became part of the Madeira winemaking tradition.
Throughout the 18th and 19th centuries, producers continued to send casks of their wines on long voyages, for no other reason than to develop greater character. The ocean traveling wines were called vina da roda (“wines of the round voyage”) and those that crossed the Equator twice were considered the best. Some Madeiras were named for the vessels with which they sailed (Constitution, Balthazar, Red jacket, Hurricane, Comet) or the places they had been (East Indies, West Indies, Japan, Argentina). Although this practice ended in the first decade of the 20th century, heating is still a critical step in the making of all Madeiras.

A Century of Change. While the majority of Madeiras are blends of vintages and grape varieties, it is the vintage wines, and the now-vanishing soleras that are Madeira’s claim to greatness. Vintage and solera Madeiras are not simply a selection of the best wines from the best years, they are made from particular “noble” grape varieties after which the wines are named. These names—Malmsey, Bual, Verdelho, Sercial—not only describe a grape variety; they also describe a style, with Malmsey being the sweetest and richest (and therefore the most like Vintage Port) and Sercial being the lightest and the driest.
There are other grape varieties whose names you may stumble across on old bottles of Madeira. Terrantez and Bastardo, in particular, are grapes that were widely grown up to the late 1800's and whose old wines can still be found on occasion. The virtual extinction of Terrantez and Bastardo grapevines in the late 1800's coincided with the decline of the Madeira wine trade and resulted from the same causes: two diseases of the vine, Oidium and Phylloxera, both of which also struck the vineyards of Europe, but in Madeira caused much greater, and more lasting, destruction.

The Oidium crisis began in 1852 and lasted about a decade; during this time some 90 percent of the island's vines were destroyed by powdery mildew, and the number of firms producing wine decreased by over 75 percent. There was a brief period of replanting and rebuilding in the 1860's, but then Phylloxera struck in 1872, reducing the island's vine acreage to about 1,000 by the early 1880’s.
The Phylloxera crisis, too, passed, and by the turn of the century production had been restored throughout the island, albeit at somewhat lower levels. But the costs had been heavy. Madeira had largely lost its traditional markets—America, England and the British East Indian colonies. Relatively less of the classic grape varieties were now grown, as they gave way to more prolific, but less distinguished, varieties. And, of course, stocks of older wines had been largely depleted, after a half century during which little young wine was being produced.
Today, the world's supply of fine Madeira is negligible. However, those few examples that have survived from the 19th and early 20th centuries are among the world's most majestic wines, which no wine lover should fail to experience.

Over the past twenty years, our passion for these noble wines has grown with each passing month. We believe that they are among the greatest, most individual wines this planet has ever produced. They possess a richness and grandeur shared by only a few wines.
And their ability to age makes them absolutely unique. Most wines are dead and gone at age 100; and at best they are barely drinkable. But after a century, a Madeira can be just reaching its prime, possessing the depth of great age, but also the vigor of youth.
The gradual depletion of the world’s stocks of these irreplaceable wines has only encouraged us to try harder to find the wines that remain.

A Note on Prices and Quality. As they have grown in rarity, and the sources of supply diminish, the price of Madeira on the world market has skyrocketed. Though many of the older wines arguably are worth whatever you may be asked to pay, the rising tide—combined with Madeira’s mystique—has also raised the prices of mediocrities to the levels of the greats.
We are proud of the role we have played in sorting through which are the truly classic Madeiras, and in preserving their availability and keeping them affordable."


: Empordŕ
Revision 1: edited by AndrewSGHall on 6/17/2015 (view)


: Fleurie
Revision 1: edited by charlie11 on 6/15/2015 (view)


: Rivesaltes
Revision 1: edited by clutj on 4/23/2015 (view)


: Roero
Revision 2: edited by ConstanceC on 4/20/2015 (view)
Roero DOCG was established in 2005 and includes the following wines:

Roero DOCG: Min 95% Nebbiolo, aged min 20 months with 6 months in barrel, min 12.5% abv.
Roero Riserva DOCG: 100% Nebbiolo, aged min 32 months with 6 months in barrel, min 12.5%abv.
Roero Arneis DOCG: Min 95% Arneis, min 11% abv.
Roero Arneis Spumante DOCG: Min 95% Arneis, can be made at any sweetness level, min 11.5% abv.

Roero is located in the northwest corner of the Langhe region of Piedmont next to the city of Alba in the province of Cuneo. The official winegrowing area runs from the north bank of Tanaro and runs along the river between the areas of Bra and Govone. There are 23 villages in Roero, with Canale being the largest. Each area may contain more or less sandy soils; not all areas are deemed suitable for winemaking.

In 2014, Roero was named a Unesco World Heritage site.

Soils: An ancient sea, called the Golfo Padano, once covered the area of Roero in its entirety. As a result, many fossilized marine creatures and large amounts of sediment are still found in the soils. The soils are primarily sand with limestone mixed in, in certain areas, and/or clay.

Climate: Roero has a cold and temperate climate with harsh, cold winters filled with snow and an unpredictable spring and autumn, which can be very wet. Summer is hot, but can be humid.


: Bořetice
Revision 1: edited by pru on 4/15/2015 (view)

Stát: Česká republika

Oblast: Morava

Podoblast: Velkopavlovická

Celková rozloha vinic [ha]: 429.4

Osázená registrovaná plocha vinic [ha]: 165.5

Počet registrovaných pěstitelů: 274

Údaje z roku: 2007


V Bořeticích bylo ke konci roku 2007 registrováno 274 pěstitelů a 165,5 ha registrované osázené plochy vinic (Z celkových 429 ha výměry tratí).

Sada barevných mapek a fotografií je od Bogdana Trojaka. Takto kdyby materiály o svých tratích pojala každá významnější vinařská obec, to by bylo...
Bogdan ale razí, že tradiční názvy tratí mají svou nenahraditelnou jazykovou, kulturní a historickou hodnotu, takže pokud do nich relativně nedávno necitlivě zasáhlo úřední přejmenovávání, je třeba toto úřadem posvěcené barbarství tvrdošíjně ignorovat. Jím uváděné názvy tratí tedy ne všude korespondují s úředním názvoslovím. Pro porovnání jsem vložil své vlastní tři černobílé zákresy, které uvádějí současné oficiální hranice a názvy viničních tratí.

Piji odtud pravidelně vína bratří Springerů, před i po jejich rozdělení. Názor na ně dosud nemám jednoznačný. Nechají se mezi nimi najít jak drahá zklamání, tak vyslovené skvosty. Vína Vinařství Jedlička-Novák má počáteční očekávání zatím nenaplnila. Sklep zde mají i Vinné sklepy Roztoky - tam se též dají nalézt pěkné kousky. Chutnal jsem i pár vína Miroslava Habřiny na výstavě a ta mne věru dostala, musím prozkoumat podrobněji. Těžko asi doporučovat vína kamarádova a tvářit se při tom objektivně, ale pokud budete mít příležitost s víny Bogdana Trojaka, ochutnjete, myslím, že nebudete litovat. Též vína Oty Ševčíka provází vynikající pověst.

V protokolech o vizitaci lánů panství hodonského z roku 1673 se vyjmenovávají tratě: Kraví hory přední, Kraví hory vrchní, Mlynáři, Randlíci, Louky, Koczáry, Novosady, Obramy či Olbramy, Dlouhé, Bočky dolní, Haltýře, Pratačky.


: Côtes du Rhône Villages Signargues
Revision 3: edited by pru on 4/15/2015 (view)
Odkaz na apelaci Signargues

Článek o apelaci na Wikipedii


: Barolo
Revision 3: edited by Pipa on 4/11/2015 (view)
Regional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.


: Grands-Echezeaux Grand Cru
Revision 1: edited by charlie11 on 3/16/2015 (view)


: Bolgheri Superiore
Revision 1: edited by charlie11 on 2/9/2015 (view)


: Meursault
Revision 5: edited by charlie11 on 1/19/2015 (view)
Located in Cote de Beaune, south of Volnay and north of Puligny Montrachet. Meursault ("Murr-so") has historically been Burgundy's center for white wine production. In fact, nearly all of the 2.5 million bottles produced from 440 ha (1,090 acres) are whites. The soil is a mixture of marl and chalk and is perfectly suited to the production of chardonnay. Meursault wines are known for aromas of hazelnuts, honey and vanilla for its aromas and creamy, almost olive oilllike texture. There are no grand crus in Meursault, though Les Perričres, Les Genevričres and Les Charmes produce remarkable wines. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards. Recent top vintages include 2008, 2007, 2005, 2002, 1999, 1996, 1993, 1990.

With 437ha. of vineyards dedicated to Villages wine or Premier Cru, Meursault has the largest area permitted to be planted in white wine in the Cote-d'Or. Furthermore, despite the fact that the village lacks even one grand cru, Meursault has historically been Burgundy's center for white wine production, in the past even more so than Puligny-Montrachet or Chassagne-Montrachet. While much of those two villages had in the past been planted to red grapes, Meursault has always been white wine territory. In fact, the modern day vineyard of Les Combettes in Puligny-Montrachet, which forms a continuous chain with the premier crus of Meursault, was once considered part of Meursault and not Puligny, where the many nearby vineyards produced red wine. There are several important factors that determine the reputation of Meursault. Primarily, the soil throughout most of Meursault is perfectly suited to the production of chardonnay; it is a mixture of marl and chalk, that when combined with a largely east or southeast exposure creates healthy grapes that are full of character. Another factor correlates to geology, though in a very different way. Meursault's high water table allows its residents to carve deep, cold cellars "perfect for the production of wine" into the chalky, stony soil. So, while large negociants from Beaune dominated the production and marketing of Burgundy throughout time, Meursault remained a wine of its own citizens. Contributing to this, since red wine has been more prized throughout time, these same negociants looked elsewhere for sources because the wine of Meursault has always been white.

What makes the wine so special? The most common descriptors attached to Meursault are hazelnuts, honey and vanilla for its aromas and creamy for its texture. However, this simplifies things quite a bit. In most cases, Meursault despite an almost olive-oil texture is countered by a precise mineral character, stoniness and a more refined overall palate than, for instance, Chassagne-Montrachet. It's the unique stony/mineral character that often gets lost when tasting Meursault, as many concentrate on the ripe, hedonistic primary flavors and aromas. It's the bipolarity of the wine, the interplay of both factors, that makes Meursault one of the most sought after white wines in the world. As mentioned above, there are no grand crus in Meursault, though many would argue that Perrieres, Genevrieres and Charmes can attain these lofty heights in the hands of the best producers. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards, though again, the best examples are clearly of higher quality. source:
The vineyards on weinlagen-info


: Côte-Rôtie
Revision 4: edited by Jeff Leve on 1/17/2015 (view)
Guide to Cote Rotie

• The Appellation cover three com­munes - Saint-Cyr-sur-Rhône, Ampuis and Tupin-Semons - on the right Rhône river bank, within the Rhône "département".

• Soils : In the northern part of the vineyard, the Côte Brune, consists of extremely steep, terraced slopes of fer­ruginous mica schists which are cove­red with schist sand (arzel).The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation.

• Climate : tempered continental. Dry, hot summers and frequent rain­falls during the other seasons. History : one of the oldest vineyards in France, first developed by the Romans. It is said that during the Middle Ages, "The Seigneur de Maugiron" bequea­thed a hillside to each of his daughters, one was brunette and the other fair. Thus, were born the names of "Côte Brune" and "Côte Blonde".

• Area planted : 230 hectares (568 acres), for an annual production of 8,400 hectoli­ters (93,333 cases). Authorized maximum yield is 40 hectoliters/hectare (2,3 US tons/acre).

• Grape Varieties : Syrah (80% mini­mum). An addition of up to 20% of Viognier grapes in the crop is allowed.

Single vineyards on weinlagen-info


: Hermitage
Revision 4: edited by Jeff Leve on 1/17/2015 (view)
Guide to Hermitage wine

• The appellation stretches over 3 com­munes in the Drôme "département" : Tain-l'Hermitage, Crozes-Hermitage and Larnage.

• The soils are a combination of grani­te with alluvial quaternary delta depo­sits, and, on the eastern side, Pliocene clay. This diversity explains the nume­rous different names given to vineyard plots within the appellation : Bessards, Greffieux, Méal, Roucoule, Beaumes, etc.

• The meso-climate provides shelter from the north winds, where the majo­rity of the slopes is well exposed, facing south.

•The vineyards area adds up to 134 hectares/331 acres, with an annual production of 3,635 hectoliters. Authorized maxi­mum yield is 40 hectoliters/hectare (2.3 US tons/acres).

• Grape varieties : Syrah (an addition of up to 15% of Marsanne or Roussanne is allowed).

all the single vineyards on


: Châteauneuf-du-Pape
Revision 7: edited by charlie11 on 1/13/2015 (view)
Châteauneuf-du-Pape Appellation - Read more about Chateauneuf du Pape

Another site on this appellation
Vineyards on weinlagen-info

"As I have written many times in the past, the sweet spot for drinking Châteauneuf du Papes is usually the first 5-6 years after the vintage. Then they seem to go through an adolescent, awkward, and sometimes dormant stage, only to re-emerge around year 10-12, where the majority of wines are often fully mature. The best of them will continue to hold on to life (but rarely improving) beyond 15-20 years. It is only the exceptional Châteauneuf du Papes that will evolve for 20-25+ years, and those are indeed a rarity. However, things may be improving dramatically in terms of the longevity of Châteauneuf du Pape, although Grenache-dominated wines, the vast majority of wines produced in the appellation, are wines that do not have the polyphenol (extract and tannin) content of top Cabernet Sauvignons, Merlots, or Syrah-based wines. Nevertheless, the younger generation in Châteauneuf du Pape has taken seriously the farming in the vineyards. There are more organic and biodynamically run vineyards here than in any other appellation of France. The yields, which were already low, are even lower today (20-35 hectoliters per hectare), and of course, the proliferation of top luxury and/or old-vine cuvées gives a significant boost to the number of wines that will evolve past 25 or 30 years. The advantage of these wines is their broad window of drinkability." ( Robert Parker )


: Savigny-lčs-Beaune
Revision 12: edited by charlie11 on 1/9/2015 (view)
Savigny-lčs-Beaune (Wikipedia)

The Village:  Savigny-lčs-Beaune lies between Beaune to the south and to the north Pernand-Vergelesses with Aloxe-Corton to the east.  This vibrant little village is both picturesque and charming. The village dates to the Roman-Gallo Villa Saviniaci.  Its twelfth century church, two châteaux, and similarly venerable homes surrounded by their vineyards, invite exploration. Moreover, many (12) of the walls of Savigny's edifices are engraved with wall inscriptions, often on the subject of wine.  These date from about 1700 when monsieur de Migieu, who owned the Château de Savigny, had them engraved. One states: "Les vins de Savigny sont nourrissants, théologiques et morbifuges." ("The wines of Savigny are nourishing, theological and death-preventive.") This was doubtless inspired by the Vatican's impressive orders for Savigny's wines, which were far in excess of that needed to celebrate the mass.
Today Savigny is village of 1,450 inhabitants (only twice the number from the 13th century!).  It is well know for two annual festivals, the first is Bienvenue ŕ Savigny (Welcome to Savigny) held the first weekend in May when most of the village winemakers open their doors for tasting.  The second in mid July is Savigny en Tous Sens (Savigny in All Senses) when the village hosts a balade gourmande, featuring numerous village wines, that ends with a sit-down dinner at the Château.  This event requires a ticket that can be obtained from the event web site Savigny is also the home to Cousinerie de Bourgogne, a society of approximately 200 devoted to the celebration of wine.
The Wines:  Savigny is the third largest producer of red wine in the Côte d'Or behind Beaune and Pommard.  It also produces small amounts of whites, rosés, and crémants.
Savigny has no Grand Crus but more Premier Crus than any other village on the Côte d'Or.  The village has 22 Premier Crus totaling 141.5 ha, split into two groups by the river Rhoin which runs through it from the Haut Côte down to the plain, those south of the village toward Beaune include les Rouvrettes, Redrescul, les Haut Jarron, La Dominode, les Jarron, les Narbantons, les Haut Marconnets, les Marconnets and those north of the village toward Pernand include Aux Guettes, Aux Clous, Aux Serpentičres, Aux Gravains, Petites-Godeaux, les Charničres, les Talmettes, les Lavičres, les Vergelesses, Batailičre, les Basses-Vergelesses, Champ-Chevrey, and Aux Fourneaux.
Savigny's vineyards show two distinct terroirs. Those to the north of the Rhoin face almost due south with full sun and are rich in limestones but with shallow soil, producing lighter, fruitier, faster-maturing wines; those to the south of Rhoin face almost due east (with 1-2 hours less sun) and are sandier with deep soil, producing fuller, more earthy, longer-lived wines.
There are also 212.5 ha of village wines including Aux Grands Liards with its vines planted in 1913 and approaching their 100 year anniversary.  The village also has 190 ha of regional burgundy vineyards.  Of particular importance in the village is the production of crémants, which was started in 1825.  The lesser central vineyards lie mostly along the bank of the little Rhoin River, which runs between the two Côtes of Savigny.
The vineyards on weinlagen-info


: Cirň Bianco
Revision 1: edited by bacchus on 12/23/2014 (view)

Ciro is a DOC of the Calabria wine region in deepest southern Italy. Considered one of the oldest named wines in the world, with a winemaking history stretching back thousands of years, this is Calabria's flagship wine. Calabrian wines are currently held in low regard, and Ciro is the only DOC wine from the entire region to have retained prestige through to contemporary times.

The coat of arms of Ciro
Ciro wine is made in the eastern foothills of the La Sila plateau and out to the Ionian coast, in the Ciro, Ciro Marina, Crucoli and Melissa communes. The latter also produces wine under its own Melissa DOC title. The highest-quality grapes come from vineyards employing the alberello basso vine training method, meaning grapes are harvested by hand due to their bushy shape. For economic reasons many modern vineyards have abandoned this traditional process, turning instead to the espalier trellised vine training system. While espalier-trained vines are easier to harvest, the quality of their fruit is considered inferior to those grown on the alberello bush vines.

The DOC produces mainly red wine, although a limited quantity of white is also produced using Greco Bianco and Trebbiano. All Ciro Rosso is made from 95% Gaglioppo, with the remaining 5% from the white varieties Greco Bianco and Trebbiano Toscano. It may be surprising to learn that a deep red wine from the south of Italy can be made with a portion of white grapes, but this is not as unusual as it might seem; the robust reds of the northern Rhone valley (Cote Rotie, for example) are often made more supple and alluring with the addition of Viognier, sometimes as much as 20%.

The Ciro Rosso Riserva wines represent the finest that Ciro, and indeed Calabria, can produce. These are matured for at least two years before commercial release, of which six months must have been spent in oak barrels. Those bearing the term classico are from grapes grown at the very heart of the catchment area, and are theoretically superior. The wines are universally tannic and full-bodied with good structure and a high alcohol content of up to 14%. They are generally intended for consumption within five years after vintage, but it can take up to ten years to soften out the tannic structure in the more robust examples.

The close proximity of the Mediterranean is important to the terroir here, as the mass of water helps to moderate the intense heat of the south Italian summer. The name Il Mezzogiorno, meaning 'The Midday', is often applied to Italy's southern half in reference to this persistent heat. The cooling and heating of the land over the course of a summer day causes morning and afternoon breezes, which minimize the risk of fungal vine diseases and further improve the climate's suitability for quality viticulture. All of this combines to create a Mediterranean climate highly suited to quality viticulture, and helps to explain the success of Ciro wines. The terroir is not limited to this part of Calabria, however, so there is potential for Ciro's neighbors to enjoy similar success, depending on the uptake of quality winemaking and some effective marketing.


: Champagne
Revision 1: edited by charlie11 on 12/11/2014 (view)
The vineyards of Champagne on weinlagen-info


: Dealu Mare
Revision 1: edited by charlie11 on 12/9/2014 (view)


: Bourgueil
Revision 1: edited by charlie11 on 11/27/2014 (view)


: Guijoso
Revision 1: edited by charlie11 on 10/17/2014 (view)


: Moselle Luxembourgeoise
Revision 1: edited by charlie11 on 10/7/2014 (view)


: Collio Goriziano
Revision 1: edited by charlie11 on 10/2/2014 (view)


: Moscato d'Asti
Revision 3: edited by iByron on 10/1/2014 (view)


: Dolceacqua
Revision 1: edited by charlie11 on 9/17/2014 (view)