beh! Questo post lo scrivo con l'amarezza in bocca.
Sto guardando report e ho lo stomaco sottosopra.
Non ho molte parole da scrivere, solo una promessa.... da oggi comincerò veramente ad informarmi e ad entrare nel mondo bio.
Ho un figlio piccolo e voglio dargli un futuro.
Con amarezza Luca
After years of battling to protect this wine, we finally arrived at a solution. The Prosecco “I.G.T.” will disappear, leaving room for the D.O.C. while the former D.O.C.s (Conegliano, Valdobbiadene, Montello e Colli Asolani) could become D.O.C.G.s.
I wrote “could” because it will be up to each vintner to decide which denomination to choose.
Prosecco D.O.C. 18,000 kg. per hectare versus 25,000 kg. for the old I.G.T.
Conegliano e Valdobbiadene superiore D.O.C.G.: 13,500 kg. /hectare and the potential to harvest grapes with a 8.5 minimum alcohol content.
Asolo Prosecco Superiore D.O.C.G.: 12,000 kg. /hectare and the potential to harvest grapes with a 9.0 minimum alcohol content.
Beginning with next year vintage the production of...
I have been meaning to write this post for quite a while.
But I decided to wait until the exact figures were available.
0.23!!!! Yes: 0.23 ppm of O2 in my wines in corked bottles. I assure you that reaching these levels required quite a bit of sweat. Tests, analysis, calibrations and, yes, a few mistakes.
Tested in the bottle without nitrogen injection the levels were above 1.8….
Finally: after nearly one year we achieved one of our goals: a Prosecco that remains unaltered by any sort of oxidation. Not just for six months, but for more than one year.
Sulphur dioxide has been cut about 50% (and we are still working at it). We hope to further lower the total value, within the physical limitations and without using ascorbic acid (we are not used to cheating).
We hope that,...