December is a really busy month for Prosecco growers like us!
December is a month to reflect on the wines that we have yet to bottle. It’s the time of year when the wines undergo a little bit of reduction (owed to the absence of oxygen in the tanks) and it makes it complicated to determine the true potential of the base wines that will ultimately be transformed into sparkling wine.
In January, we’ll begin racking and we’ll start with the tanks that need a little bit of oxygen. Our dad did such a great job during harvest: Not only did he keep the fruit from each vineyard separate, he also managed to keep individual parcels within the vineyards separated.
Our Cornuda vineyard was divided into four different parts: The shorter rows in the northern section; the long southern rows that were hand harvested; the southern rowas that were machine harvested; and the eastern rows. It’s always really useful to make these comparisons. And the thing that always amazes us is how the neighboring rows, each of which has been inoculated with the same yeast, manage to give aromas and flavors that are very different from on another. It’s a great example of the diversity in our vineyards.
Unfortunately our vineyard in Monfumo produced very little because of the freeze this year. And this will automatically impact the production of our sparkling wine for 2018.
Yet another year will go by without us being able to increase our production. It’s going to be hard to meet the demand for our wines in new markets. And we’re not going to be able to grow in markets where we are already working. The most difficult decision for us was not to produce our Asolo Prosecco Superiore Dry from the 2017 vintage. Instead, our vineyard in Maser will be used to make our Colfòndo. God willing, we will bottle a new lot of Prosecco Dry in spring of 2019.
This year we first harvested only local grape varieties from our vineyards: Rabbiosa, Bianchetta, Marzemina Bianca, and Perera. We vinified them apart from the Glera and we hope to bottle them toward the end of 2018. We have really high expectations for this fruit. So stay tuned for more in an upcoming post.
It’s extremely important to keep our woods clean, especially for our vineyards. A 100-year-old chestnut tree that fell in the valley will keep us warm next winter.
This is a frenetic month for us. During the Christmas holiday, sparkling wine sells like hot cakes! We finished our Extra Brut and Dry at the last minute (we apologize to our clients who didn’t receive it in time for the holiday!) and our Extra Dry really came down to the wire.
We were happy to have good company in the newspaper “Il Mattino.”
Back in the vineyards, we continue to prune. Cornuda and Caerano are almost done. Now we move on to the deshooting and shoring up the arcs of the canes. We’ll wait as long as we can before we start working on our Monfumo vineyard.
Now that pruning is done, we can celebrate!