Colli Berici is a DOC of the Veneto wine region in north-eastern Italy. It covers a wide range of wine styles, including red, white and rosé wines, a foaming Colli Berici Spumante and a vast portfolio of varietal wines.
The cultivation of vines in the Berici Hills dates back to Roman times but developed after the year 1000. Findings show that the entire northern part of the Colli Berici (Berici Hills) was planted with vines since the thirteenth century. The advent of the Venetian Republic gave a strong impetus to start viticulture.
From the early nineteenth century, alongside the two native vines Garganega and Tocai Rosso, international vines were imported from France, particularly from the Bordeaux area, planted in the Berici Hills. Over time, they developed peculiar characteristics about the terrain and climate. Cabernet franc dei Colli Berici was the first Cabernet DOC in Italy.
The recognition of the “Colli Berici” DOC (Controlled Designation of Origin) dates back to 1973. The winemaking practices of DOC Colli Berici wine provide that the maximum yield of grapes into DOC Colli Berici wine must not exceed 70% and 50% for the types of Passito wine; if these parameters are exceeded within the limit of 5%, the excess will not be entitled to the DOC designation.
The spearhead of Beric enology is the Tai Rosso wine which derives from the red Tocai vine, which has the same genetic nature as the Sardinian Cannonau, the French Grenache and the Spanish Garnacha. However, this vine found its own identity in an area suitable for its cultivation in Vicenza. Grown in the area of the oldest tradition, consisting of the Municipality of Barbarano and the neighbouring municipalities, it is identified with the name Barbarano Rosso.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.