葡萄收获季

If someone were to ask you to explain the difference between Passito and Apassimento, how would you answer?

The argument is somewhat complex, but we’ll try to explain as clearly and simply as possible. Meanwhile, we’ll simply explain the difference between these two oenological terms, then we’ll go into further detail.

By  “Passito” or better still “Vino Passito”, is meant any wine produced from grapes that undergo a procedure of ‘appassimento’ or ‘dehydration’.

So, from an etymological point of view , Passito is a typology of wine whereas “appassimento” is the processing technique used to obtain the Passito wine.

How does one get the ‘appassimento’ of the grapes? Generally in two ways:

• “Appassimento” on the plant.Referring to a late harvesting, waiting until the grapes mature on the plants longer than normal, allowing for a natural dehydration of the berries and an increase in the sugar content (as, for example, in the case of “Ice Wine” where the grapes are left until winter, so that alternating between freezing and defrosting the grape dehydrate and increase the concentration of sugar).
• “Appassimento” post harvest. This may involve “appassimento naturale” or a natural dehydration of the grapes on special racks or, in windy areas, in a special ventilated room called a fruttaio. Or it may involve “appassimento artificiale”, or artificial dehydration, carried out in areas kept at controlled temperatures and humidity.

The “appassimento” of the grapes allows the wines obtained in this way to be wines of high alcoholic content (between 14° and 18°) and with an significant concentration of sugar.

So, are all appassatti wines sweet? No.

It is true that when we hear the word “Passito” or “Vin Santo” we think of a sweet wine. But in reality there are a number of Passito dry wines, for which the process of “appassimento” is used to reduce the amount of the water inside the grape and as a result to increase proportionately other substances present in the grape.

We must remember that obtaining a sweet wine doesn’t depend on the use of grapes with a high level of sugar, but it is necessary to interrupt the fermentation of the wine, that converts the sugar into carbon dioxide and alcohol.

Up to this point we have explained the significance of the two words and how we achieve the appassimento of the grapes.

So now, another question arises: Other than the etymology, on the label, are  the words “Passito” and “Appassimento” synonymous?

Generally Yes. Over time, the word “Appassimento” has been introduced by the controlling body as a substitute or alternative to the term Passito.

For example, one of our wines , l’IMPAVIDO, comes under the name (denomination) “Romagna DOC Sangiovese Appassimento”

The same body would allow us to use the denomination “Romagna DOC Sangiovese Passito”.

What sort of Vino Passito is the IMPAVIDO?

A wine aged in tonneaux and barrique for 1 year, with an alcoholic content of 17 percent, that has a sweet softness to the taste, in which hints of brandied plum and black cherry jam stand out. This is enhanced by a surprising balsamic note in closing that reinforces the aromatic persistence on the palate.

Of note is the contribution of tannin: well-defined and well-developed. Achieving the 2022 Wine of the Year Award  in the ‘Luca Maroni’ contest with 97 points.

In the next article I will speak to you in more depth about the two types of our IMPAVIDO ROSSO, a 100%Sangiovese and IMPAVIDO BLANC a blend composed of 80% Albana and 20% Trebbiano.

After talking about grapesin general, let's move on to the important topic of harvesting: how does the harvest of your red grapes take place? Do you use machinery, or do you opt for the manual method?

Just as for white grapes, the harvesting of red grapes here at Tenute d’Italia is also strictly manual. It is true that mechanized harvesting allows operations to be carried out faster, limiting the risks of delay in the event of sudden bad weather and thus respecting the perfect moment of fruit ripening in a more precise way, but in our opinion, manual harvesting remains absolutely the best choice. Thanks to the experience of our team of harvesters we are in fact able to make an important selection at the time of harvest, bringing to the cellars – thus starting the vinification - only the best grapes, perfectly ripened and without defect.

And after that?

As soon as the grapes are harvested, they are loaded onto special wagons and transported to the winery, where theybegin the vinification process.

So far, the procedure is exactly the same as that followed for white grapes. At what point do the two processing techniques differ?

First of all, in our specific case, while it is possible to use the terms "procedure used for white (or red) grapes" and "white (or red) vinification" as perfect synonyms, we must remember that this equation doesn’t always hold true, since the two winemaking techniques can be applied to any type of grape, regardless of colour.

Having established this necessary premise, the crossroads that distinguish the two procedures is met precisely when the grapes arrive at the winery. The white grapes, as you will remember, are placed in the press, while a different tool is used for the black grapes, the so-called crusher-destemmer.This machinery separates the stalks - therefore the green part of the bunch - from the berries, which are then pressed to release the must.

So the press is not used in red wine making?

Yes, it is used, but only at a later stage. After passing through the crusher-de-stemmer, all the product obtained - composed then of must and marc - is transferred to special tanks in which maceration and alcoholic fermentation take place.

We are back in the company of production manager Ivan Lentini to continue our journey to discover the main winemaking techniques used at the Tenute d’Italia winery. After having discovered the main steps that make up the so-called white vinification procedure, here we are again, ready to review the red vinification procedure.

Hi Ivan! Nice to see you again. Let's begin our story starting, as usual, from the raw material, that is, from the grapes. What are the varieties grown in your vineyards, that is, those processed in your cellars?

Hi everyone. First of all I want to say that it is a pleasure to continue this interview: I hope that the readers have enjoyed the first part of our journey, and that they have been able to discover some interesting details about winemaking. In fact, I believe that this topic is really important for a full appreciation of the finished wine, and thus enriching one's experience as a consumer. On this premise, we come to our new topic: in the vineyards of Tenute d’Italia, red grapes undoubtedly represent the greater percentage of our crop, and we have several varieties.

The first we should mention is certainly Sangiovese: this is in fact the most typical grape variety of our territory, and one which, like most of the Romagna producers, we are particularly fond of!

Alongside Sangiovese there are also some international vines, which can also boast a great tradition in Romagna: Cabernet Sauvignon, Merlot, Syrah and Barbera.

To complete the review we must add Malbo Gentile and Ancellotta: these are also two native varieties, therefore typical of our areas, which due to their characteristics are mainly used as blending grapes: this means that they are not used to produce wines in purity (that is, produced 100% with these varieties) but rather, they contribute to the production of others. This happens through the assemblage carried out either at the actual start of the winemaking process, adding these grapes to those of other varieties - this mainly happens with the Ancellotta - or by producing a wine that will later be used to cut other batches - as is the case with Malbo Gentile.

[TO BE CONTINUED IN THE NEXT INSTALMENT]

[READ THE PREVIOUS [Our] Red Vinification: the Grapes - part 1]

Speaking of white grapeswe specified that they are the first to be gathered in the harvest, and we also gave a rough idea of the order in which they reach maturity. Can we do the same for black grapes too?

Well, we can certainly say that, in principle, black grapes are harvested after the white ones. With regard to our own vineyards, Syrah is usually the first to be harvested, followed by Sangiovese, Cabernet Sauvignon and Merlot. Normally it is Barbera that closes the operation.

As we have said several times though, this order is subject to numerous variables.

The first, and most important, factor is certainly the wine we intend to make from a specific batch of grapes: some of our products, such as Cabernet Sauvignon Rubicone I.G.P. “Potente”and the Merlot Rubicone I.G.P. "Sintria" are in fact produced with late harvest grapes, thus slightly extending their stay on the plant to obtain higher sugar concentrations.

Having said that, we must take into consideration the specific characteristics of each plot, which can favour a more or less rapid ripening process, as well as the atmospheric conditions!

So, let's say then that, if it was quite simple to outline an order for white grapes, for black grapes it is decidedly more complex!

We have already had the opportunity to introduce the theme of the colour of wine, recognising its origin in a real choice that the producer makes in the very first stages of winemaking. After our brief introduction, in which we introduced the concepts of white and red vinification, we will now begin to go into the details of each of them, illustrating the different stages of development and the specific characteristics.

To do this we will have the pleasure of benefitting from the collaboration of the production manager of Tenute d'Italia, Mr. Ivan Lentini, who will accompany us on a journey to discover how wine is made: starting from the story of his work in our cellars in Linaro.

Hi Ivan! First of all, thank you for your willingness to help us get a deeper understanding of the great topic of wine production. We have already had the opportunity to mention to our readers the two main wine-making techniques, white and red vinification. Now we hope you will be able to tell us all the details. Where do we start?

Hello everyone! I would like to start by saying that the theme we are about to deal with is really very broad, and in addition to the general distinction between the production of white or red wine, it is always necessary to specify that each particular production follows a precise, absolutely singular logic, which depends precisely on the product that you intend to produce. This means not only reserving specific stratagems for each variety of grape, but also applying different stratagems for the different lots of the same type of grape that we want to allocate to different products.

Could you give us an example?

Of course! Think of Pignoletto: in 2019 we decided that we would make a sparkling version, and this led to harvesting the grapes slightly earlier than normal, before the fruits had fully ripened. In this way, we ensured not only a greater finesse of the aromas, but also a better acidity of the must and a lower alcohol content, due to the lower presence of sugars in the grapes. Since two fermentations are required for a sparkling wine (the alcoholic fermentation and the re-fermentation which gives the effervescence) an alcoholic degree that starts off too high could in fact have significantly compromised the pleasantness of the finished wine.

[TO BE CONTINUED IN THE NEXT INSTALMENT]

[READ THE PREVIOUS ARTICLE - [Our] White Vinification: Harvesting - part 1]

As we have already named the Pignoletto, we could start right away with the theme of white vinification! What are the other grapes which you use this technique for?

Having read the previous article, I immediately want to clarify that in Tenute d’Italia we apply the equation: white grapes/white vinification and red grapes/red vinification. We are evaluating the possibility of testing the maceration technique for the Albana, but for now it’s only a project.

As for white grapes, there are three types in our vineyards: the Pignoletto, the Trebbiano and the Albana. Let's say that they are perhaps the three most typical varieties of our territory, capable of giving wines of great quality but also of great character.

With regard to the Pignoletto, you mentioned a harvesting that is earlier than normal. Usually, what period are we talking about?

Pignoletto is usually the first variety to be harvested, not only for our production needs but also for the specific characteristics of the plant. In fact, there are varieties that ripen earlier, and others that need more time to mature. Let's say that the harvest of the Pignoletto can begin as early as the last weeks of August, followed closely by the Albana. Trebbiano is the last white variety we gather.

Obviously, this is a rough outline: each harvest is a unique and unrepeatable adventure, marked mainly by the climatic trend of the entire vintage.In addition, another detail not to be overlooked, the timing of the collection must also take into account the position of the vineyards: the fruit ripening process varies significantly depending on exposure, altitude and the type of soil on which the plants are born, sowe always need to take into consideration the differences between the lowland vineyards and hills.

How does the harvest take place?Do you use specific machinery for the grape harvest?

No. At Tenute d'Italia we only carry out manual harvesting: it is certainly less rapid than the mechanical method, but it allows us to make a better selection of the fruits, discarding the bunches that are not perfectly ripe or that have imperfections and, above all, it is much less invasive, less traumatic for the grapes. The bunches are placed in small crates and then loaded onto a cart, on which they are transported to the cellars, where the real wine-making process begins.

[READ THE PREVIOUS ARTICLE: Harvesting part 1 / part 2]

Let's continue our chat with the production manager Ivan Lentini on the white vinification process as performed at Tenute d’Italia. To read the first part of the interview click here!

What happens when the grapes arrive at the winery?

The bunches of grapes are immediately loaded into the press, i.e. a cylindrical machine equipped inside with an air chamber whose increase and decrease in pressure can be controlled: when the grapes are placed inside the press and this chamber is swollen the berries are crushed against the walls to let out the juice (the must): the presence of a grilled wall allows the must to come out perfectly separated from the marc, or pomace.

How big is a press?

The press is a machine available in different formats: ours allows us to load about 30 quintals (3000 kgs) of grapes.

Is it preferable to work at maximum load or with smaller quantities?

Let's start by saying that if the harvest is a traumatic moment for the grapes, the moment of pressing undoubtedly represents the peak of the stress to which we subject the fruit. So the general rule when it comes to wine is that we should always minimize the trauma which our product undergoes at every stage of its processing: during the pressing cycle, the chamber in which the grapes are introduced rotates on itself (to facilitate the distribution of the grapes inside) therefore the fewer grapes we introduce, the greater the possibility of their being knocked about inside the press, causing an uncontrolled crushing of the berries.

Our goal is to preserve the integrity of the wine grape with a full load, so that we can have maximum control of the pressing.

[TO BE CONTINUED IN THE NEXT INSTALMENT]

[READ THE PREVIOUS ARTICLE: [Our] White Vinification: Pressing - part 1]

Do you also adopt other measures?

For some years we have adopted a veritable pressing protocol that allows for the complete abandonment of the so-called pre-set loading programs to adopt customised programs, designed for our specific needs. To give you an idea of the improvement, we went from about 30 rotations for each load to a current average of 3. In the same way, even for the subsequent phases of the actual pressing, our machinery is set up to work according to a precise sequence developed by our technicians and consultants.

What does it consist of?

The white wines of Tenute d'Italia are treated with a procedure inspired by that of the great French white wines: we work in gradual increments, that is, we set a first pressing pressure which will be kept constant until the flow of must exiting the press has ended.

At that point, without deflating the chamber, we increase the pressure to get a new flow, and so on for a maximum of two more sessions. In this way we obtain the so-called free-run juice, absolutely the most precious must and the one that will be used to produce the most valuable wines, such as Pignoletto DOC Spumante Santerno Wines.

Is that the end of the pressing phase?

Absolutely not. From this first phase we obtain the absolute finest must (the free-run juice), but the process can continue. The procedure is simply repeated by applying higher pressures, obtaining the so-called second pressing, which is still quite precious and with great aromatic potential.If you want to completely exhaust the extraction potential of our grapes, you can finally proceed with a third and final cycle, the so-called third pressing (or torchiatura), whose quality level will however be significantly lower than the other two lots of must. Though, in certain cases, it is in fact possible to allow for the blending of the free-run juice and the must from the second pressing, the must produced by the third pressing will always be kept separate, to process it independently.

There is very little time left before the start of the harvest, but even these last few days will be crucial in defining the quality of the 2020 vintage. While it will be necessary to wait a few more weeks to be able to trace an overall evaluation of the vintage - analysing its trend and, consequently, outlining the main characteristics that will mark the new production - we can already introduce this fascinating theme by taking a look at everything that happens before the grape gathering. The production of a wine is indeed a long process that begins way back, in the early months of the year, in the vineyards, and it winds its way through several stages, all carefully planned. The perfect management of these stages is a crucial element in order to obtain a good wine.

To introduce this vast and most fascinating agrarian aspect of wine production, we have chosen to rely once again on the professionalism of the team of technicians of the Tenute d’Italia network. We have met and interviewed for you the agricultural expert Massimo Casella, responsible for the management of our vineyards.

Hi Massimo! To get the ball rolling, could we ask you to introduce yourself and briefly explain your role within Tenute d’Italia.

Hi everyone. I am Massimo Casella, I am an agricultural expert, and my work takes place on the soil, among the vineyards: in fact, I take care of the agronomic management of the vineyards, that is, the care of the plants and their fruits until the time of harvest, when the work passes into the hands of the winemakers.

Can you explain to us what the "agronomic management" of the vineyard consists of?

The agronomic management of the vineyard includes several fundamental programming areas and interventions, namely the defence of the vineyard against disease– and from attacks by insects and fungi; its nourishment, or the planning of a correct nutritional supply to the plants; weed control and irrigation management.

Does your work in planning the defence and nutrition programmes of the vineyards follow a standard protocol or is it possible that changes occur between one year and the next?

Each year is definitely unique! The main variable - not to say the unknown - of my work is represented by the weather, which significantly affects the development of fungi that attack the vine: powdery mildew, downy mildew and botrytis.

In addition to the weather, there are many other factors that affect, directly or indirectly, every year to define the trend - and the quality - of a vintage. Let's think, for example, of insects: every year their number and, above all, their aggressiveness can vary significantly. Defence programs against these pathogenic agents therefore have to be based on the monitoring programs carried out at regional level which provide us with essential data to guide us.

[TO BE CONTINUED IN THE NEXT INSTALMENT]

[READ THE PREVIOUS ARTICLE - Before the Harvest: the Agronomic Side of Wine Production - Part 1]

In the vineyards of Tenute d’Italia there are several different varieties of grape: is this also an element that affects your work? Are there varieties that are easier to manage and others that are more delicate?

Yes certainly, variety is also an essential factor. By way of example, the incidence of botrytis on albana is almost zero, unlike red vines which are much more sensitive to the attack of this fungus. On the other hand, an attack of mites on an albana or trebbiano is much more likely than on a syrah. So let's say that each variety has its own strengths and its own weaknesses. But let's be careful here: I want to make it clear how these examples are closely linked to our vineyards. The individual characteristics of each plot (altitude, exposure, soil composition) are in fact crucial to define the incidence of health problems.

As far as nutrition is concerned though, does this also vary depending on the year?

Yes. Absolutely. Certainly, from this point of view the continuity between the different vintages is clearly stronger, that is between the work to be set up each new year and that carried out in previous years. In any case, when it comes to nutrition, it should be emphasised that the key element is the objective in terms of the final product. In other words: it is true that wine is made in the cellars... but also in the vineyard! Through nutrition we can in fact, from the vineyard, inaugurate a work of monitoring and intervention on some essential components of the wine that we are going to produce, such as the alcoholic component and the polyphenolic component. Furthermore, over time, a nutritionally well-supported vineyard guarantees a constant in terms of production and quality compared to a fluctuating management.

Let's remember that nutrition is not only the supply of nitrogen, phosphorus and potassium, but also calcium and bio stimulants contribute in every situation to guarantee the objectives which we have set ourselves. Referring back to the previous question, there are obviously also clear differences in approach to nutrition according to the different varieties: but going into detail on this particular aspect would be rather complex due to the many variables concerning the composition of each variety and of the various clones.

We have seen how multiple factors are involved in defining the quality of a vintage, characterised both by a strong interconnection and by an absolute mutability. The vintage that we can read on the label therefore doesn't just indicate the year in which the grapes used to produce that particular wine were harvested, but it encompasses the whole history that led up to that harvest. 

Are there other elements that intervene to define the quality of a vintage?

A predisposing factor for the success of a vintage is certainly proper water management, or the possibility of being able to make up for any shortfalls and thus avoid the so-called stress of the plant. After all, if we think about it, this is a determining factor in the management of any crop!

How do you envision a perfect vintage?

Let’s start with the premise that there is no single answer to this question. As we have seen, there are so many variables that we cannot define a uniquely perfect set-up. Rather, we can speak of favourable years, that is, those in which the pressure of pathogens does not go beyond the thresholds and the correct nutritional intake is supported by the weather. Of course, long periods of drought are always to be avoided, as well as, conversely, excessive rainfall, especially in the period close to harvest.Equally damaging are extreme weather events such as hailstorms, tornadoes or frosts.That said, however, I want to emphasise an important point: successfully completing the so-called agronomic year, therefore being successful in managing the vineyard, does not automatically mean having a great vintage in the cellar. The key to success in the overall work of our supply chain lies in the constant coordination between the agronomic work and that carried out by the team of oenologists at every stage of the journey, in order to pursue a final goal. We must never forget, though, that constantly working alongside us is Mother Nature, a very special collaborator who is capable not only of dealing with really unexpected problems but also of proving herself to be a great ally.

The grape harvesting operations  have officially started in our vineyards!

As expected, the first varieties to be harvested are Pignoletto and Albana, the most famous indigenous Romagna withe grapes that will give us extraordinarily fresh and fragrant wines.

In the coming weeks, all the other white and red varieties, whose ripening process is carefully monitored by our technicians, will follow.

We invite you to follow us on our blog and on our social channels to experience with us this special moment of the year!

Cheers!!

Apparently the answer to this question would seem to be simple and obvious.

But why is it important to know some of the details linked to the harvest? Why these may seriously affect the quality of the wine and on its value?

In the meantime, let’s speak about the conformation of the vineyards.

In Italy, the “training system” may differ according to the variation in the characteristics of the terrain and the climate.

It is true, it does seem strange to speak about training in regard to vines, but for “training system” we mean the shape that the plant will take on.

In Italy they are:

• Sapling(or goblet): The vine has little foliage (with the absence of guides), the pruning generally is short.

• Pergola: the support structure for the vine is situated transversally between the rows and there is no permanent cordon (or the lateral branch in respect to the stump)

• Marquee: The support structure is situated longways or crossways, there is no permanent cordon and the heads of the fruit develop horizontally. Also in this case the pruning is mixed.

• Bellusera: the brace is provided with ascending arms, along which permanent cordons develop. The heads of the fruit are in a descending position, the pruning is mixed and the vegetation is partly free and partly forced.

• Espalier:also called "counter-espalier", it has the characteristic of having the support structure placed horizontally and along the row. Depending on the pruning system used, it takes different names (Guyot, Spurred Cordon, Sylvoz, etc.).

Then, also the makeup of the soil has an effect. For example, in hill country it is not always easy to carry out the harvest.

To cultivate vines in many regions of Italy where there are steep hills, terracing is created with stone walls  that retain the cultivated soil, forming a kind of stairway that follows the curve of the hill or mountain.

This explanation helps to understand why some Ligurian, Valtellina or Campania wines have higher prices, prices that reflect the costs incurred, not only for the annual maintenance, but also for the labour required to effect the harvest.

This introduces us to another aspect of the harvest: manual or mechanized?

The manual harvest guarantees a higher quality of the grapes harvested and of the final product.

The harvester, in fact, thanks to his experience and knowledge, can choose with greatest care the grapes that are found in the best condition and that have reached the level of maturity ideal for the production of a determined type of wine.

Furthermore,the manual harvest preserves the integrity of the individual grape, reducing the risk of dangerous damage to the fruit, with the consequent spillage of the must, and protecting the grape from dangerous oxidation phenomena that would compromise the quality of the wine. 

All this depends on the ability, the precision and the sensitivity of the harvester. For example, in the use of small containers that avoid too much crushing of the bunches or ensuring that the wagon into which the grapes are loaded doesn’t heat up too much provoking fermentation of the grape.

Mechanical harvesting is achieved with the use of special machines, called “grape-pickers” that collect the bunches of grapes by stripping the plant.

Compared with the manual method, this kind of harvest considerably reduces both the harvesting time - because the machine  is quicker and is able to reap a greater quantity of grapes in a smaller time period - and the labour and production costs.

One can well understand that how the grapes are harvested should be taken into consideration when evaluating the quality and value of the wine.

Tenuted’Italia wines are all produced with grapes harvested by hand in order to better preserve the grapes and the successive processes of fermentation.

When does the harvest normally begin? There is no set date. Fundamentally, the experienced winegrowers, before fixing a start date, make all the necessary analyses to verify the characteristics of the grape (ph, polyphenols etc). According to the type of grape and the level of maturation that one wants to achieve, generally the harvest period runs from August to November.

This year, for example, we at Tenute dItalia, after having effected the analyses, established that the Pignoletto, the grape with which we produce the ISTRIONE and the PIGNOLETTO spumante, had all the optimum values for harvesting. So in the middle of August our team started the manual harvest.

The next phase of the harvest is the winemaking. Remember how one achieves “Red vinification” and “White vinification”?

Click on the link below and have a good read!

[Our] Red Vinification: The Grapes - part 1

[Our] White Vinification: Harvesting - part 1

Why is the grape harvest in Italy such an important event?

September is the month in which all of us, after a short summer break, come back to the so-called “normal” life: schools, sports activities, work, going out with old friends start again, along with all those thousand things we never have time to do, but that we manage to complete anyway.

Often perceived as the first period of a new year, September is a month full of objectives and commitments, to be faced with a renewed spirit and a lot of recovered energy.

And also our vineyards are ready to provide us with the material necessary to carry out our work: grapes have in fact rested enough and are ready to be harvested, processed and transformed first into must and then, finally, into wine.

The moment of harvest coincides with that in which the bunch of grapes has reached the right degree of phenolic maturity, namely the perfect balance between acids and sugars present in the grape and in the skin.

Patience in winemaking is fundamental: an early harvest can give life to wines that are too sour, while a late one is synonymous with wines with a sweet trend, such as Passiti.

In short, to obtain an ideal grape to turn into wine, it is necessary to have optimal vines, soils and climatic conditions, as well as impeccable vineyard management techniques.

The best areas for planting the vineyard are certainly those characterized by mild and not particularly rigid winters, in which the vine can grow and develop, and then be put to use and obtain the first harvest.

The quality of the grapes is obviously another fundamental factor to produce a wine of value: the grapes must be intact, without defects and molds, in order to reach the ripening and harvesting phase intact.

Once the grapes are harvested, manually or with grape harvesting machines, it is necessary to separate the suitable grapes from the altered ones: after this long and careful selection, the grapes are sent for vinification.

The harvest has always represented a magical moment, a ritual that has been handed down for centuries, from generation to generation, rich in peasant knowledge and traditions of popular culture.

It is as if, with the harvest, the sums of a year of hard work were drawn up and new balances were made to understand how the past season went.

This year, as it always happens, all the Tenute d'Italia’s brands are about to start a new harvest, too, after a careful and patient analysis in the vineyards: the time has come for all of us to reap the fruits of our work and to start an even more scrupulous one, so as to provide you with the beloved fruit of our land, with the passion and dedication that distinguish us.

Another harvest has arrived, just like the joy of sharing it with all of you.

To be honest, we must admit that this has been a particularly difficult year: the spring frosts, the late cold and an extremely dry summer were tough traveling companions, as well as difficult ones to get rid of. Despite these difficulties – quite ordinary, for those who are looking for nature’s collaboration -  the Tenute d'Italia team has managed to do its job at its best. Thanks to the care of our agronomists and our collaborators in the countryside, in fact, once again this year the grapes are at the top of quality.

But how do we know? How do we realize that our grapes are ready to be harvested?

The moment preceding the harvest is fundamental for the birth of excellent wines and is full of meticulous procedures, capable of confirming the quality of our grapes. In fact, a series of surveys and samplings helps us to determine the ripening curve and the exact moment to harvest the specific grape: only in this way can we get to know our wines in depth and manage to offer you properly cared for products.

Here at Tenute d'Italia, the work is completely and strictly manual: from the first light of dawn, in fact, we proceed with the harvest of our grapes, with commitment and energy. It is true that mechanized harvesting allows operations to be carried out faster, limiting the risk of delays in the event of sudden bad weather, but in our opinion, manual harvesting is by far the preferable choice.

Thanks to the experience of our team, in fact, we are able to make an important selection already at the time of harvest, separating the perfectly ripened and flawless grapes from all the others. Once harvested, the grapes are loaded on special wagons and transported to the cellar, where they are sent for vinification.

Tenute d'Italia would like to thank all the members of its team involved in the harvesting operations: once again this year we have worked with passion and dedication – and we like it like that!

While the last of the operations of perfecting the 2020 vintage are still underway in the Tenute d’Italia winery in Linaro (Imola), we announce the official closure of the harvesting activities in our vineyards.

Tenute d’Italia wants to extend a big thank you to all the members of its team who for almost two months have been involved in the harvesting operations, carefully selecting the grapes that - we hope - will give us one of the best vintages of our production history.

Thanks guys for your work and your commitment, essential elements for building the present and the future of our company!

https://www.youtube.com/watch?v=d2NIbqnLlpw

There is only a little more than a month to go before the harvest begins, and to pay homage to this truly magical moment, around which all our work literally revolves, we are working on a very special project, created together with our technicians to bring you (virtually) into our cellars to observe first-hand how the wine is produced.

Better: we’re going to tell you all about the work that we do, or rather the particular techniques and processes that are carried out specifically by our staff for the production of wines from the Tenute d'Italia catalogue.

Our story will be articulated by revealing each phase of the two main winemaking techniques, the white and the redvinifications, through the direct testimony of our technicians.

You can start making your contributions right now to enrich our interviews by sending us your questions and telling us your curiosities through our social channels or by email.

How would you answer this question?

There are various reasons that make the moment of the grape harvest one of the most important events for Italians.

The answer lies somewhere between the economic value and the social value that this moment has in the lives of Italians.

Let’s start with the first: The economic value.

According to the 2021 ISTAT data there are about 255 thousand companies that cultivate 636,000 hectares of vines, of which 46,000 hectares produce not wine grapes but table grapes.

For many years now, this makes Italy the principal wine producer worldwide (about 50 million hectolitres per year) so 19 percent of the world’s wine production, and the second wine exporter of wine in the world, both in quantity and in value. A chain of production, according to Coldiretti, resulting in a revenue of nearly 13 billion euro.

Did you know that just 3 of the 20 regions produce 59% of the entire Italian production?

They are Veneto (11.5 million hectolitres), Puglia(10.6 million hectolitres) and Emilia-Romagna(7.4 million hectolitres)

These numbers introduce us to the second aspect that makes the grape harvest so important in Italy: The social value.

The above are not simply numbers.

Behind the 255,000 wine companies there are many more than 255,000 families that with passion and dedication, day after day, carry forward the objective of producing high quality grapes, to highlight the roots of their territory by means of more than 300 types of native vines. They see the harvest as a moment of collective endeavour and social sharing and the achievement of a goal pursued with great commitment and sacrifice.

As a matter of interest: did you know that the oldest wine in Italy and of the whole Western Mediterranean seems to have been produced near the city of Agrigento nearly 6000 years ago? Our “Stella del Sud” line of wine has the objective of honouring the flavours of this ancient land, rich in history and value.

But returning to the grape harvest, because of the atmospheric conditions, this year it started earlier and the first vineyard which we will focus on will be that of the Pignoletto, about which we spoke in our June article. 

We are confident that our ISTRIONE of the ‘Santerno’ line will unleash a special floral bouquet, maintaining that liveliness and softness that renders it so drinkable.

How does the grape harvest take place and what are some aspects which the winegrowers should note at the harvest stage?

Follow us in the next article!

Wine of the Month: ISTRIONE

Pignoletto DOC Spumante Santerno: the perfect wine for a sultry summer