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Diary 2020

The very hot winter made us think of an early harvest and a vintage with high sugar content, the hailstorm told another story. A decimated production greatly complicated the disease prevention work but at the same time it enhanced the varietal characteristics of the wines.

 

The vintage

his alarming climate change requires everyone to make a radical and very fast change in lifestyle.
The second warmest winter of the last two centuries, it’s how 2020 was baptized by many climatologists. It anticipated the vegetative restart exposing it to considerable risks of frost.
It didn’t happen to us… but …
… In full vegetative development and well-formed clusters, in mid-May and in 2nd half of June two hailstorms whitened the hill, decimating production with a decrease of 35-40% at the end and damages to leaves and wood.
Bunches cut by hail have kept us busy in the vineyard for the whole season so as not to compromise ripening.

 

 

The vineyard

The reaction to the hailstorm was a continuous observation and support for what the plant was asking for.
Natural extracts of plant origin, propolis as a natural sanitizer have allowed to stem the infections caused by the lesions of the ice to the leaves and the clusters.
In this way we arrived in August with healthy bunches very rich in polyphenols and aromas because the plant was able to react by expressing all the varietal potential perhaps more completely than in previous years.

 

 

 

The grapes

The grapes reached the harvest healthy and characterized by a great concentration of flavors and aromas as the bunches had lost many berries and the remaining ones had healed well the wounds of June, slowly accumulating sugars and polyphenols.

 

 

The harvest

The harvest was manualas always, discontinuous in the plots for the selection of the most suitable areas for each wine.
Due to the very small quantity we gave up to the production of two very representative wines:
– the classic method by spergola from the old rows, defratelli. 20
– the Aresco 2020 passito wine

 

The cellar

Our manual racking technique from the top of the fermenting skins, has allowed us to control skin contact in this case without excessive imbalances due to excess polyphenols but aiming for a high gustatory complexity, perhaps one of the main peculiarities of the 2020 harvest.

 

“A warm winter anticipated the vineyard awakening, the hailstorms decimated the production, the grapes defended themselves with an original tannic structure and varietal expression”

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.