The grapes for our wines

I groped to describe the Vines in essentials that weave the territory of Cabanon distinguishing the group of more traditional grape varieties from vines that of the most innovative and non-native; There is, then, a small group of very deep-rooted vines from ancient times, the hills around us, but they turn out to be a little "forgotten" and that are no longer implanted in extension.
The more traditional grape varieties (for our Oltrepò) are present in the company, for the red grapes, Croatina (base for Bonarda OP), Uva Rara-, Barbera, Pinot Noir (to me, absolutely alone "in black "), and for white grapes, Pinot Gris and Riesling (for me, absolutely, Riesling, which is really the" real ", authentic Riesling).

Among the non-native varieties present in Cabanon, for red grapes, we have the Cabernet (both Sauvignon Franc), the Syrah and Merlot, and the white grape, Sauvignon Blanc and Chardonnay. For desserts we have planted wines Moscato d'pink and Mouscat Alexandrias, Semillon and Mouscadelle.

Regarding the group of the oldest vines of our hills, we have company in the delicate grapes of the House, the Vespolina, Dolcetto (grape, a time, with a good presence in the Valley Staffora) and Freisa.

I, personally, am very fond of the aromatic varieties and, in any case, all those who in the wine giving it a strong and fine bouquet; the smell is the first impact in a glass of wine and is the one that gives a large contribution to constitute the character and personality. The scents are also the most difficult elements to achieve and maintain in the wine; being "volatile" and "ethereal" are easily affected by excessive working in the cellar and high temperatures and are "at risk," even within the grape berry.

 

The CROATINA is among the most red grape varieties that stand out for its characteristic fruitiness and softness, but with a very much alive and tannic flavor; is also a vine sturdy and able, today, misrepresented by the barbarian horde of bonarde pale and consumptive autoclave. The scents most characteristic are those that are reminiscent of cherries and black cherry with hints of almond.

The UVA-RARA is a very soft vine, with low acidity and low tannins, which refines many varietals and blends wonderfully well with the Croatina, ammortizzandone tannins (in the specification DOC is allowed to the extent of 15% in cuts for the Croatina the production of Bonarda) with a more fruity aroma but not intrusive.

 

The BARBERA of our hill is a variety of power and the body of much freshness, tasty due to its acidity. It is a long maturing and you wait more than a risotto! Its wine for long aging and generous acidity and structure with load-bearing much character that sets it apart. He always smells clean and fresh reminiscent of plums and marasca.E 'undoubtedly the most significant legacy of the Ancient Piedmont, which, in earlier times, our territory was a part.

 

The PINOT NOIR is a vine difficult for me to tell, and, above all, to make wine. Specifying that it comes to Pinot Noir for the red winemaking, I can definitely say that the predominant feature of this variety is the finesse. The wine Pinot Nero can not excel in softness and texture and has very little acidity; it is best to grow it on land without skeletal and high temperatures (which can be cooked berry and excessively dry) and always castigandone productivity to enable it to achieve, however, a high sugar content.

In the wine consider "ideal" achieve balance between the structure, cleaning and intensity of floral aromas, taste (easily in poor Pinot Noir) and its thin vein of tannins.

I also believe that, compared to other grape varieties, Pinot Noir needs more attention to the cultivation in the field, because I believe that the fineness of the bouquet depends primarily on the characteristics of the soil and its constituents.

 

The BIG CABERNET I see it as a vine of great value and stylish and very versatile; our hills gave results at times much more valuable than other varieties considered more traditional. And 'generous in the body, with very soft tannins and never aggressive with finely toasted aromas. It 's always leaning towards equilibrium. In our vineyards reach the proper acidity without getting lost in the flatness. The Franc, more late, never has the grassy marked (by many Bordolesi considered a defect), more typical of northern climates.

Cabernet I see it as a noble warrior, austere and honest and that never betrays.

 

The MERLOT is another noble grape variety with extraordinary performance, that the hills around us, even if sporadically, has been present for many years. Although, by nature, less personality of the Cabernet, has a great deal of finesse and softness and a lot more significant struttura.Raggiunge sugar degrees with low acidity and wonderfully supports cutting vines with him harmonics. E '

of great and indisputable value.

 

The SYRAH is another grape of power and nobility but it is versatile and everywhere cultivated; I classify him among the vines "difficult" and, although differing much from the Pinot Noir, I find that has some similarities with it.

For our company, the vineyards of Syrah and Pinot Noir (which exist side by side) represent the plot, more extended, detached from the body corporate and consists of a totally stony ground. The Syrah need soil stony and thin; the stone produces for him the heat it needs (it's still a typical grapevine in the warmer climates and dry). Not every year is constant, as well as Pinot Noir. How Pinot Noir, has very low acidity and tannin but it is undoubtedly true that in terms of power, structure and intensity of color (sometimes reaches the purple!) Is not afraid comparisons, in good years, and a Pinot Noir, if you eat it in a salad! It gives wines that do not fear the long-term aging and, in fact, I REQUIRE. In grapes and grape must feel a strong aroma of blueberry.

 

DOLCETTO is for our hills another legacy of the "Old Piedmont"; for many, many years comes out here and there in the old vineyards. It has features in common with Syrah and Pinot Noir for the low acidity, tannic vein support and the bouquet, at times, led astray by those hints a bit '

"Foxy", typical in these three varieties. I think it is a very difficult and unfriendly vine, much more than the previous two, but that I love very much because I find that can give taste and "feel" really unique. I do not vinifico in purity, but blend in with the grapes of the farm.

 

GRAPES OF FARM is an old local variety, now forgotten; the great nurserymen even year in the catalog. It 'a wonderful grape, of early-maturing, with a round berry, crisp and fragrant and sweet. It 'a grape fine to be dosed in small amounts to improve the fineness of some vines. It has low acidity and little tannin, and even if it achieves remarkable gradation, is not ideal for making wine from grapes. But the grapes are beautiful enough to cry, with the berries, round and compact, finely sprinkled with a delicate blanket of bloom.

For the white grapes PINOT GRIGIO, is a noble and powerful grape scents slightly floral and fruity and full-bodied and smooth. The wine is warm and inviting with a strong hint of pear and honey. In the field is a constant vine, which reaches high grades, much more easily than a Pinot Noir and with fewer problems. It 'a great classic very much in tune with our land and typical for the Oltrepò.

 

The CHARDONNAY I find a vine of great subtlety and completeness, with a heritage and remarkable olfactory costante.E 'a semi-aromatic that gives excellent results even with cold macerations and I find that it remains the best basis for the best champenoise. It is not to be considered, for us, a native but behaves as such, and gives very good results.

 

RHINE RIESLING is a noble white grape, not versatile, but that is an ideal setting in our soils and altitudes; of all the white, is the most late equipped always a constant vein of fresh acidity. He manages to cultivate only those who choose the low yields per hectare, because it is a late vine that fears the rot and, therefore, more delicate. It 'a real aromatic with hints of pink and apple green, and has no fear aging.

I think it is of unquestionable value.

 

The SAUVIGNON BLANC is among my favorites and I find that it is a type of grape that (like a Rieslig Rhine, for example), as compared to other varieties, has more richness and complexity, in its own constitution; it is also a semi-aromatic, beautiful with a cold maceration. Like a Cabernet, on our land, does not acquire certain notes and heavily spiced vegetables, more typical of Sauvignon North.

In his youth, has a delicate rose soffondo mature and aging flows into the smoky (a little 'as the Loire Sauvignon, without wanting to do daring combinations). He, too, is not native and is little cultivated in Oltrepò, but do not have any problem adapting. Precise, however, that not all Oltrepò is suited for white grapes, because of the problems on-exposed, and when I talk about our area I am referring to the piece of land of Cabanon.