Diary 2017 - Azienda Agricola Ca' de Noci - cadenoci.it
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 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.