Italian Blends

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joeycannoli

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Anyone care to share their Italian blends? Looking to get some ideas for a new batch this fall. Doesn’t necessarily have to be all Italian grapes. Curious to what else everyone is making out there and the ratio of their blends.

I am going to try a biferno this fall, which is a blend of Aglianico and Montepulciano
 

tullamore

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barbera one of my favourites -i blend with 15 percent petit sirrah -still drinking my 2015
sangiovese and sagrantino blend - (85% sangio)
100% dolcetto - my go to pizza wine
barbera dolcetto nebbiolo(60,30, 10 %)o
100% nebbiolo
old school - go with Alicante and muscat(60,40 %)
100% nero d'avola - very underrated
sangio,merlot cab sav and syrah(60,20,15, 5 %)
 

joeycannoli

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Those all sound good. Might have to try the Barbera one this year
 

dizzy

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Getting married this fall and don't have a lot of time for wine, but I had so much fun (and, success?) making wine for our wedding want to try a little something. I've the skins from 40lb of WA cab still I want to put with some juice...been thinking about my grandma a lot this year, wanted to honor her with an Italian. Leaning towards Sangiovese but will keep it open to anything I hear about what's good this year...will pick up from Procacci this time.
 

joeycannoli

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Who else has some recipes they want to share? Any super Tuscans or piedmonte blends?
 
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I plan on trying to recreate a rosato from Sicily that is a field blend of Malvasia, Inzolia, Moscato, and Nerello Mescalese. Let the skins sit for 10 days then remove. Since I cannot get all those varietals I plan on modifying the blend a little and doing a Malvasia, Chardonnay, Moscato, and Nero d'Avola.
 

buzi

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I did a super Tuscan in 2015. It was fantastic. 40% Sangio, 40% Cab Sauv, and 20% Merlot. Barbera on its own or in a blend is a great one too! Rhiannan is a good blend of mostly Barbera with a little Petite Sirah. The Ratio can change yearly and they might add a few other grapes in depending on the year but still a good value wine blend.
 

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