Diary 2018 - 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 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.