Climate and Natural Factors
Warm continental climate with local moderating influences from Lake Iseo and cool air from the northern Alps that together create a climate that supports high quality grapes for traditional method sparkling wines (retained acidity and ripe fruit with low potential alcohol). It is the largest production region for Traditional Method wines in Italy. The area is primarily low hills with gentle slopes with frost risk, especially to the primary and early budding chardonnay and pinot noir grape varieties. Adequate rainfall on glacier created soils that contribute varying characteristics to the wines from floral notes to dried fruit, spicy and vegetal notes. Human Factors and Yield Irrigation is common and used if required. Flowering and fruitset can be interrupted by spring rains and training must accommodate fungal disease and botrytis risks. . High degrees of vineyard labor add cost to the process as labor is a key element of vineyard and winery costs. Single or double guyot training is used on the slopes as well as pergola training on the steeper sections. Humidity does create fungal disease pressure and botrytis. Frost can be an issue on the valley floor. Viticultural Factors and Harvest Mandatory planting density above 4500 plants per hectare and maximum of 65 hl/ha in yield, post press. Harvest is two weeks earlier than Trentodoc and begins in the second half of August. Cordon training with spur pruning or head trained, replacement cane (Guyot) is the norm and high yield techniques such as pergola or Geneva double curtain are prohibited. 75% ORGANIC vineyards in practice. Hand harvested is the norm. Grape(s)
Pre-Fermentation White wines must be hand harvested and whole bunch pressed. Pinot Noir can be destemmed prior to maceration. Fermentation Base wine is SS fermented with neutral, cultured yeast. Riserva or millesimato can see partial oak fermentation or aging for added texture and complexity. Malo? Optional and winemaker dependent. Blending? NV blends with maximum 50% Pinot Blanc Reserve wine use is rare. Vintage labeling is rare as Millesimato requires extensive lees aging and adds and price so while common it is not labeled as such Saten is 100% Chardonnay. Rose is a minimum of 35% Pinot Noir and usually blended with chardonnay Maturation 2ndFermentation Traditional Method and required – Traditional method is the process in which a second fermentation takes place in the bottle in which it will later be sold. NV blends with maximum 50% Pinot Blanc – 15 months on lees Saten is 100% Chardonnay. 24 months, less than five atmospheres final pressure and Brut only Rose is a minimum of 35% Pinot Noir – 24 months Millesimato is vintage and requires 85% of the stated vintage. Lees aging is 30 months Riserva is 60 months on lees Bottling EU scale for sweetness used and some zero dosage is used. Production Traditional Method. Majority are estate grown and produced wines. Style(s) See above Winemaker intent Quality sparkling wines that compete with Champagne. Marketing and Business considerations DOCG regulations apply Consorzio is in place that promotes the wine and focuses on continuous quality improvement. Three key companies – Berlucchi, Ca del Bosco and Bellavist lead production with 1/3 of all production. Total production has doubled in ten years. 90% domestic 10% Export to Switzerland, Germany and the US (plus Japan)
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