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Greco di Tufo “Oltre” DOCG
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Виноград
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Крепость
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Описание

Agricola Bellaria always tries to pinpoint the best harvest time to get the right balance between the acidity and alcohol of the wine. In the case of Oltre, the month of October was determined to be the most suitable period.
The winemaking process begins with the determination of the production area in which Agricola Bellaria achieves a reduction in production from 100 centners of grapes per hectare, the standard production required by the specification, to 60/70 centners per hectare. A precise choice made by the company to guarantee only the highest quality wine.
The area identified is Prato di Principato Ultra (AV) in the Vadiaperti area and Montefusco in the Marotta area, two of the eight municipalities in Irpinia authorized to produce Greco di Tufo. A well-defined territory, which is part of the integrated struggle project promoted by the region itself. A specific obligation to avoid pollution of groundwater in certain areas. Agricola Bellaria, which has always paid special attention to the preservation of the natural balance of the territory, adheres to the project, using pesticides to a minimum and avoiding weeding.
In the identified areas, manual harvesting is carried out in three different periods to produce grapes of varying quality. Once in the cellar, the wine is conveyed by a conveyor belt to an automatic press, which performs a super-soft pressing to preserve the integrity of the grapes and keep their characteristics unchanged. The product is then placed in a stainless steel tank where the wort is separated from the solids to obtain a clean fermentation without any subsequent delays. Then selected high-quality yeasts are added, i.e. varietal yeasts that act on the organoleptic characteristics of the grapes, increasing and improving them without changing them.
The fermentation temperature is always controlled and Agricola Bellaria has chosen to keep it very low, between 12-13°C, the limit temperature for yeast survival. This is the exact choice that guarantees the preservation of all aromatic substances. Conversely, if the temperature were higher, the aromatics would dissipate into the air, preventing the wine from retaining them.
At the end of fermentation, the resulting wine is poured into three different tanks, each using a different yeast. In each tank, the wine acquires its own characteristics. When wines from different tanks are combined into a single blend, a blend is obtained, characterized by an exclusive aromatic bouquet that further enhances the beauty. It is this special, precise and exclusive process implemented by Agricola Bellaria that allows the production of an absolutely original and characteristic wine.
Agricola Bellaria also decided to block some of the fermentation down to a small sugar residue. This means that not all possible alcohol is produced, but some of the sugars are retained to compensate for the bitter notes of Greco di Tufo.
At this point, the wine is poured for the first time to separate it from the sediment, that is, from the fermentation residues of the deposited yeast. Then, for a month, batonnage is carried out with hanging sediment once a week. This practice contributes to the preservation of the special characteristics of Oltre.
Greco di Tufo DOCG “Oltre” is distinguished by predominantly floral flavor notes, dominated by apple and pear aromas with a hint of melon. This is a rather oily wine with a very fresh taste due to its high acidity.

Ферментация
Описание

Agricola Bellaria always tries to pinpoint the best harvest time to get the right balance between the acidity and alcohol of the wine. In the case of Oltre, the month of October was determined to be the most suitable period.
The winemaking process begins with the determination of the production area in which Agricola Bellaria achieves a reduction in production from 100 centners of grapes per hectare, the standard production required by the specification, to 60/70 centners per hectare. A precise choice made by the company to guarantee only the highest quality wine.
The area identified is Prato di Principato Ultra (AV) in the Vadiaperti area and Montefusco in the Marotta area, two of the eight municipalities in Irpinia authorized to produce Greco di Tufo. A well-defined territory, which is part of the integrated struggle project promoted by the region itself. A specific obligation to avoid pollution of groundwater in certain areas. Agricola Bellaria, which has always paid special attention to the preservation of the natural balance of the territory, adheres to the project, using pesticides to a minimum and avoiding weeding.
In the identified areas, manual harvesting is carried out in three different periods to produce grapes of varying quality. Once in the cellar, the wine is conveyed by a conveyor belt to an automatic press, which performs a super-soft pressing to preserve the integrity of the grapes and keep their characteristics unchanged. The product is then placed in a stainless steel tank where the wort is separated from the solids to obtain a clean fermentation without any subsequent delays. Then selected high-quality yeasts are added, i.e. varietal yeasts that act on the organoleptic characteristics of the grapes, increasing and improving them without changing them.
The fermentation temperature is always controlled and Agricola Bellaria has chosen to keep it very low, between 12-13°C, the limit temperature for yeast survival. This is the exact choice that guarantees the preservation of all aromatic substances. Conversely, if the temperature were higher, the aromatics would dissipate into the air, preventing the wine from retaining them.
At the end of fermentation, the resulting wine is poured into three different tanks, each using a different yeast. In each tank, the wine acquires its own characteristics. When wines from different tanks are combined into a single blend, a blend is obtained, characterized by an exclusive aromatic bouquet that further enhances the beauty. It is this special, precise and exclusive process implemented by Agricola Bellaria that allows the production of an absolutely original and characteristic wine.
Agricola Bellaria also decided to block some of the fermentation down to a small sugar residue. This means that not all possible alcohol is produced, but some of the sugars are retained to compensate for the bitter notes of Greco di Tufo.
At this point, the wine is poured for the first time to separate it from the sediment, that is, from the fermentation residues of the deposited yeast. Then, for a month, batonnage is carried out with hanging sediment once a week. This practice contributes to the preservation of the special characteristics of Oltre.
Greco di Tufo DOCG “Oltre” is distinguished by predominantly floral flavor notes, dominated by apple and pear aromas with a hint of melon. This is a rather oily wine with a very fresh taste due to its high acidity.

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