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In Piedmont, there are traces of trade, consumption and production of wine since the seventh century B.C., as evidenced by the discovery of Etruscan wine amphorae and grape seeds.
With the arrival of the Savoy family, between the end of the 1500s and the beginning of the 1600s, the consolidation phase of wine production began and continued uninterrupted until the 19th century.
The “American” diseases, particularly phylloxera, affected the entire continent from the second half of the 19th century to the first half of the 20th century; and radically changed the vines and the wine process. Fortunately, it did not leave any particular aftermath in Roero viticulture and even helped to “select” the most suitable areas, in this case for the cultivation of Nebbiolo.
The Roero DOCG designation of origin is reserved for wines of the following types:
Wines of the Roero and Roero Riserva types must undergo a minimum ageing period of 20 and 32 months, respectively, at least 6 in wood.
The Roero area extends to the left of the Tanaro river.In 19 municipalities, two main vines have always been cultivated in this area, Nebbiolo and Arneis.
Nebbiolo has adapted well to the steeper slopes of the hills in the leaner and sandier soils.
The Roero DOCG denomination without any other specification is reserved for red wines obtained from Nebbiolo grapes for a minimum of 95%.
The Roero Arneis DOCG denomination is reserved for white wine obtained from grapes of the Arneis vine for a minimum of 95%.
This wine, obtained in the hills, is elegant and generous with sensations starting from a beautiful, inviting, intense ruby red colour.
On these hills, since the 1400s, a white grape variety has been produced as well, Arneis, which acquires subtle and elegant aromas that recall white flowers and notes of fresh fruit ranging from apple to peach to hazelnut.
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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.
