Last Minute All the wines of Orvieto, from the '' classical '' to the '' muffato ''


All the wines of Orvieto, from the '' classical '' to the '' muffato ''

Discovering Umbria

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There are many factors that contribute to make of Orvieto one of the most famous places of wine production in the world. The cultivation of the grapevine has ancient origins, and it directly settles to the Etruscan past, when wine cellars in the abundant tufa were dug for allowing the maintenance and the fermentation of the wine. The love and the transport of the Romans for this nectar is known, as well its presence in the medieval courts, Renaissance and on the tables frequented by the popes. There has been no artist, except Pinturicchio or Signorelli, that has not pretended, close to the remuneration, an abundant supply of the wine of Orvieto.

The zone of production for excellence is that that is included in the Denomination of Checked Origin and involves the communes of Allerona, Alviano, Baschi, Castel Viscardo, Ficulle, Guardea, Montecchio, Fabro, Montegabbione, Monteleone d'Orvieto, Porano, in the province of Terni; Bagnoreggio, Castiglione in Teverina, Civitella d'Agliano, Graffignano, Lubriano, in the province of Viterbo, in Lazio.
The nobility of the mold
Real proud is the production of defined wines '' muffati '', realised exploiting a natural phenomenon that is verified only in little places. Under particular climatic conditions, where it occurs an alternation of damp and sun, some types of grapes endowed with thick and resistant peel, develop a mushroom that attacks the grape the Botrytis Cinerea. The bacterial action of the mushroom covers the mature grapes winding it of a layer of mold, defined '' noble '' in virtue of the delicious signs that it confers. The result is a wine from the elevated sugary content and from the substantial alcoholic gradation. An excellent meditation wine, excellent if accompanied by fois gras, fermented cheeses or particularly elaborate and studded sweets. 
Classical Orvieto
The wine Orvieto Classico is got from an grapevine that has for base the Trebbiano in percentages that vary between 40 and 60% with addition of Verdello, Canaiolo, Grechetto and Malvasia in non superior percentage to the 20% of the total one.

From the yellow colour and from the yielded perfume, it is ideal served nearby appetisers, fish, and white meat.  
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