Winemaking

Question 1

Whole bunch/de stem?

Answer 1

-can choose
-whole bunch= preserves primary aromas

Question 2

How long and temp of 1st ferm?

Answer 2

-15-20 days
-18 degrees
=preserve primary fruit
-malo blocked= ^ and acidity

Question 3

How long and temp of 2nd ferm?

Answer 3

-1 month
-12-15 degrees
-shorter time on lees
-then chilled, filtered, bottled

Question 4

Sweetness adjustments?

Answer 4

-traditionally- no final adjustments of sweetness (dosage)
-WM calculates how much sugar required at tirage= level of CO2 (spumante/frizzante) that remains in final bottle (brut etc)
-now= adjust sweetness when racked off lees of 2nd ferm
-good producers= slow 2nd ferm (lower temp) and age lees for few months= complexity

Question 5

What is Charmat Lungo?

Answer 5

-longer ferm of tank method
-contact with lees for 9 months
-agitating lees with an insert in tank

Question 6

What is Prosecco Col Fondo?

Answer 6

-lightly cloudy, dry, frizzante
-Rifermentazione in bottligia= must appear on bottle
-2nd ferm in bottle
-wine left undisgorged and bone dry
-crown cap, sediment
-can be ages for a short time
-small prpduction and fashionable
-Conegliano Valdobbiadene= Sur Lieviti= on the lees

Question 7

What is still wine production called in Prosecco?

Answer 7

-tranquillo