diary Archivi - Azienda Agricola Ca' de Noci
Dal 1993 l’agricoltura biologica certificata è l’unico metodo di coltivazione di Cà de noci. La vigna è l’essenza della qualità. Coltiviamo 5 ettari di vigneti
vino,biologico,azienda agricola,ca de noci,giovanni masini,spergola
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Diary 2019

The intermittent summer rains have slowed down the maturation bringing alcoholic lightness and deep aromatic expression of the varieties.

the vintage

A not too harsh winter and a spring with the right amount of rain has allowed a vigorous vegetative restart and a good use of the vineyards.
The anomalous persistence of heavy rains also in August slowed down the ripening process increasing the risk of fungal diseases of the bunch.
As in the previous year, the persistent humidity has committed us to the prevention of vine diseases with frequent mowing interventions to encourage the airing of the bunches. The research and selection of new natural extracts has made it possible to use less copper and increase the effectiveness of prevention in the vineyard.
The anomalous persistence of the rains between late August and early September then directed us towards a rigorous selection of the bunches in the vineyard, completely avoiding the harvest of the areas most damaged by disease.

the vineyard

Like 2018, the high vegetative vigor with good fruiting has brought good protection of the bunches from sunlight, preserving the acidity and aromas.
The accumulation of sugars was slow and inconsistent during the last ripening phase, prolonging the end of the harvest at the end of September, an event that reports on the harvests of twenty years ago.

the harvest

The harvest was manual as always, discontinuous in the plots for the selection of the most suitable areas for each wine. The presence of diseases has forced us to renounce the harvest of the most humid areas, particularly affected by Botrite with a meticulous selection of the grapes on the field.

the grapes

The grapes that were selected for the 2019 harvest maintained a good acidity and an unparalleled aromatic expression of the vines without however reaching the highest alcoholic grades due to incessant rains that imposed a very laborious harvest and more time to select the better bunches than waiting for the increase in sugar levels.

in the cellar

Our manual racking technique from the cap of the fermenting skins has allowed us to control maceration by controlling the risk of potential oxidations typical of such humid vintages. The wines obtained are particularly distinguished by the aromatic expression of the different varieties and the alcoholic lightness, indicating a difficult and very careful way in the cellar to be able to transfer all this work without preservatives and without sulfur dioxide to the bottle you will discover.


Diary 2018

A rainy spring and the summer thunderstorms caused the slow maturation of the grape, not full of sugars but with a unique aromatic heritage

diario 2018the vintage

The stiff winter with heavy snowfall has allowed to reconstitute the water reserves in the aquifers.

A hot spring but with frequent rains untill the summer has led to a slow and difficult maturation with great vegetative vigor.

The persistent humidity has committed us to the prevention of diseases of the vine with frequent cutting of the grass to promote the aeration of the bunches and the effectiveness of the treatments.

The research and selection of new natural extracts has made it possible to use less copper and increase the effectiveness of prevention in the vineyard.

Summer thunderstorms have created hail damage to the Broletto vineyard, but have been able to slow down the ripening of the bunches, obtaining great aromas.


diario 2018the vineyard

A high vegetative vigor with a good fruiting has brought a good protection of the bunches from the solar irradiation, preserving the acidity and the aromas.

The growth of sugars was slow and allowed us to harvest not full of the alcoholic potential but at the maximum expression of the gustatory freshness and the aromatic characterization of each variety.

diario 2018the harvest

The harvest was always manual, discontinuous in the plots for the selection of the most suitable areas for each wine.

the grapes

The harvested grapes produced good acidity and good aromatic outfit and, unlike in 2017, have allowed us to obtain all the wines we produce with a particular vocation to refermentation in the bottle.

in the cellar

The rest of the grapes before pressing, the control of the temperatures and our technique of separating the peels by hand from the top of the fermentation allowed us to enhance the natural attitude of the vintage: freshness.


Diary 2017

We don’t know so far the serious repercussions of this changed climate on the health of wood and on the fertility of gems in the next year and in our future.

the vintage

The dry winter without snow and the mild temperatures caused drought problems already during spring season, then on April 19th and 20th the temperatures below 0 ° C produced iced sprouting, with a drop ranging from 30% to 70%.

From June to August the lack of rains and the summer temperature the highest ever, let happen the worst drought of the last 50 years.

Consequences: drop of production ~ 50%.

the vineyard

The summer heat have resulted into an advanced grape maturation greater than 15 days with widespread foliar drying and very irregular ripeness within the same vineyard.
The spring frost caused a second bloom from which the bunches matured with a delay of 20 days from the first one, that’s why we needed a second harvest.

Consequences: scalar harvest yield 40 kg / hour per person against the average previous years of 70kg / hour per person with a collection cost almost double of the normal.

the harvest

Healthy and mature bunches at the first harvest: 50% early harvest for healthy bunches selection.
Bitter bunches for irregular ripening: 25% next scalar harvests of late bunches. Green bunches from second bloom: 25% with final grapes harvest from second bloom.

Consequences: 10% drop in yield from grape to must caused by summer lack of rains (55% yield versus 65% of average in the previous vintages).

the grapes

Harvested grapes are distinguished by their good aromatic content, the large polyphenolic load, a medium-low sugar content accompanied by a strong acidity. Quality’s vintage can be considered good but with many imbalances, certainly suitable to exalt only a few kind of vinifications. It wasn’t possible to obtain all our wines.

in the cellar

We have worked for the best control of macerations to mitigate the great polyphenolic load and by practicing frequent decanting to separate the high lees level due to the hot season.
Unfortunately we had to give up vinifying the wines that the vintage features did not recommend, and others that the very low yields did not allow us to.

Wines not produced: Gheppio rosso fermo – Aresco passito – Defratelli spumante zero dosage

We estimate an overall loss of 40% and an increase in production costs of 35% due to the vintage characteristics of the grapes. No purchases of grape must or external wines to correct the losses of the year.