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On the Tyrrhenian Coast of Italy, the region of Tuscany has become a byword for Italian culture. A famous artistic legacy and rich history match the natural beauty of the Tuscan countryside, unfolding in waves of golden and green hills that ebb and flow between the Apennine Mountains and the sea.
Am I the only one that has a problem with the idea of Woodhouse 'discovering' Marsala? Like does fortifying then buying up all the wine count as discovery?
Thanks so much for the response Joon - makes sense now!
Hi Alexander, here's a couple of cases to consider why those numbers make sense:
Let's say Producer A wants to make a more structured style, and so will want to add the maximum permissible amount of Nero d'Avola (70%). In which case, he only has 30% remaining of the blend to add the Frappato (note, this 30% is the lower range of Frappato allowed in the blend).
Conversely, if Producer B wants to make a "lighter, grapier" style by maximizing the amount of Frappato in the wine, he might make a blend of the lowest possible amount of Nero d'Avola (50%), by which he must fill the balance (50%) with Frappato.
Note that if you sum the low ranges of both grapes (i.e. Nero d'Avola 70% + Frappato 30%), you end up with 100%, and conversely, summing the upper range (Nero d'Avola 50% and Frappato 50%) also yields 100%. In other words, the final assemblage of these 2 varieties must equal 100%.
In Sicily "Often likened in flavor to Syrah, Nero d’Avola is blended in Cerasuolo di Vittoria DOCG wines with the lighter, grapey Frappato in a ratio of 70-50% to 30-50%, resulting in vibrant, cherry-red (Cerasuolo) colored wine." - Sorry if I'm missing something, but those % done add up
Hey Jordan! The guide states "The only white wine in Tuscany to enjoy DOCG status is Vernaccia di San Gimignano." There are plenty of other wonderful White WIne DOCG's one of my favorites is Fiano di Avellino DOCG down in Campania.