As the world’s second-largest wine producer, Italy has long been a haven for red wine lovers.
But it also has an image problem.
For decades, it has been perceived as a land of chicanery and corruption.
And as the world ages, Italy is struggling to recover from the economic and social devastation caused by the global financial crisis.
That has led some to wonder if the country is on the brink of becoming a wine-guzzling, booze-shopping, beer-fuelled nation.
“Italian wine is a good drinker, but it’s not a great drinker,” says Antonio Mancini, a professor of political science at the University of Bologna.
“It’s very easy to drink, but not as good as Italy should be.”
“It’s a little bit like if you took the wine industry in the United States,” he says.
“The American wine industry is one of the biggest in the world.
And we drink it all the time.
But the Italian industry is small and fragmented.
It’s not like we have a lot of influence in the industry.”
The reason Italian reds are so popular, in the opinion of Mancinis, is because the grapes are so good, and the quality is so high.
And when you combine that with the fact that Italy has a good wine-growing season and a long, healthy and relatively stable economy, the quality can be considered top-notch.
Mancini points to the success of reds in Italy as a reason for their popularity.
The country produces around 20 million tons of red wine annually, according to the Italian Ministry of Culture, and that’s not counting the many varieties of red.
According to Mancins’ calculations, a kilogram of Italian red is enough to drink three cups of wine.
Italy is also home to a number of prestigious vineyards, including the Marche d’Agostino in Sicily, which produces grapes from the Pinot Noir family.
And with the recent arrival of the Sintra, a brand of red that is a cross between Pinot and Pinot Grigio, the grape variety that gives Italy its distinctive red color, many wine aficionados are happy to have the wine grown here.
Italian red wine is made from a combination of grapes, including Pinot.
While most Italians will be familiar with the distinctive, sweet, earthy, almost sour and floral aroma of Pinot, Mancinos red wine does not taste like Pinot in a traditional way.
Rather, it tastes like a blend of other grapes, such as the Cabernet Sauvignon, Merlot and Riesling.
In fact, Manticini says, most people would probably say that reds taste different than wine from Italy’s other wine-producing regions, including Burgundy and Burgundy-Alpes-Maritimes, which are dominated by grapes such as Chardonnay, Cabernets and Sauvirs.
So while Mancin’s analysis of wine from the region, which includes Pinot Cava, Pinot Chardonne and Pinots Petit Pinots, was based on a limited sample, his conclusions were based on extensive field studies.
For the first time, Mannini was able to see how the quality of the grapes, the climate, the vineyards and the grapes themselves contributed to the wine’s flavor and aroma.
He found that the quality and the age of the vines and the conditions they were growing in had a major impact on the wine.
For example, the Pinots’ Pinot Mascarpone, the one with the highest percentage of red fruit, had the lowest amount of antioxidants, which contribute to the taste and aroma of red wines.
A year of field research in Sicily and the Italian region of Umbria has given Manciswine the ability to identify and quantify the qualities of the Pinotes’ Pinots.
We know from field studies that these grapes, if planted correctly, have the ability, as a result of the climate and the climate-friendly vineyards they’re grown in, to produce a really good wine,” he explains.
One of the most important aspects of the wine is its balance of acidity, Mascarrone says.
Because the grapes have been grown in a small and open space, they’re able to maintain the acidic character of the wines they’re making, but also to provide the sweetness and acidity of the reds.
But you have also red wines with a little more acidity than what we’ve been used to. “
We have red wines that are really nice.
But you have also red wines with a little more acidity than what we’ve been used to.
The most important thing is that it’s balanced.
You want a good balance of all three.”
So what does Mancino do