Search Results for: wine yields knowledge

Guest Post: Wine Yields Knowledge (and Wonderful Things)

Our guest author - Darla Hoffmann, CSW

Our guest author – Darla Hoffmann, CSW

Today we have a guest post from Darla Hoffmann, CSW. Darla tells us about how wine has opened up the world to her in knowledge and experiences. I am sure we can all relate!
The only thing I don’t like about wine is the snobby stereotype that comes with it. The nose is far too significant in wine tasting to keep it in the air.   Yes, there are people who swagger around spewing out the names of obscure winemakers, but in my opinion there are very few experts.  I like to call myself a student because wine opens up a pathway to so many other exciting subjects.   When I read about wine, I find myself learning about art, history, food, geography, topography, and legends.  Wine has truly taken me on a journey of family and culture.

As one of the many culprits in the development of a wine’s style and character, let us sink into the soil.  Alluvial soils are materials that have been transported by river and deposited. Most alluvial soils contain silt, sand and gravel and are highly fertile.  Limestone chalk, a soft, cool, porous, brilliant white, sedimentary, alkaline rock encourages grapes with a relatively high acid level. It also allows the vine’s roots to penetrate and provides excellent drainage while at the same time retaining sufficient moisture for nourishment.  Volcanic soils are often very rich in nutrients and hold water well because of their volcanic ash content. These soils are called andisols, and they are often very young, and acidic depending on which type of volcano they come from.

The Laurence Dunham tasting room in Scottsdale

The Lawrence Dunham Winery tasting room in Scottsdale

I had the pleasure of doing a tasting at award winning Lawrence Dunham Winery in Arizona.  I learned that their vineyard sits upon land created via the volcanic explosion from the Turkey Creek Caldera over 16 million years ago.   One thousand times greater than the 1980 eruption of Mount St. Helens, the Turkey Caldera eruption laid down two thousand feet of highly silicious ash and pumice. I find it fascinating that this calamity made it possible to grow some of the world’s most elegant grapes.  Take another sip and let’s mosey over to the baking section.

My guess is that an expert baker living at 5,000 feet must be a person who enjoys a good challenge.  The Lawrence Dunham Vineyard lies at these high elevations which is perfect for grape growing but not so much for rising dough. Apparently Peggy Fiandaca, owner of LDV, makes a mean chocolate chip cookie yet struggles to master the right time and temperature. Air pressure is lower up in the hills which requires longer baking time.  Legend has it this is the reason mountain dwellers make flat bread.  A little factoid I might have never stumbled upon if it weren’t for my love of the grape!

This love of the grape is even helping me get through this election season.  I know—never talk politics while drinking!  However, I have to imagine one of the most prestigious honors a winemaker can receive is to have their wine served at the White House.  Another local winemaker in Arizona, Sam Pillsbury of Pillsbury Wines, previous owner of Dos Cabezas Wineworks, had his wines poured twice at State Dinners.  That subject guided me through the halls of the White House, drink in hand.  Well, via the book “Mint Juleps with Teddy Roosevelt” by Mark Will Weber.

The gardens at Monticello

The gardens at Monticello

There is actually a long history of wine drinking amongst our nation’s presidents.  George Washington, a lover of Maderia wine, made his own liquor and by 1799 his Whiskey distillery was the single most profitable part of the plantation at Mount Vernon.  Thomas Jefferson, probably the largest lover of wine amongst our leaders, spent half of his life trying to make wine without success at Monticello, his estate in Virginia.  A wine involved scandal took place during the James Monroe administration, when 1,200 bottles of Burgundy and Champagne were charged to an account earmarked for furniture.  I would love to know who kept a bottle!  Herbert Hoover had a large elaborate wine cellar, but rumor has it his wife gave it all away before the end of Hoover’s single term.  Ouch.  You may or may not be surprised to learn that Richard Nixon was known to drink the expensive stuff while serving the mediocre wines to his guests.  And, the man that gave our Grand Canyon its national monument status, Theodore Roosevelt, was a light drinker but preferred a Mint Julep or Martini.  Obama?  He likes beer.

I think it is fair to say that art and winemaking are interchangeable— a creation ending in a masterpiece.  Sprinkle a little history into the mix and you have an educational treat. Art history, my favorite elective in college, always seems to shows its face when I am reading about wine.  While devouring an article on climate change and English sparkling wine, I learned about a joint venture between French Champagne house Taittinger, and a UK distributor.  Due to global warming and similar climate they will be planting grapes in Kent by 2017.  What does this have to do with art history?  Well, this same article taught me about Marianne.  When a French Influence is mentioned in an article they always seem to give credit to their dignitaries.  Did you know, that starting in 1969, Brigitte Bardot, actress, singer, and fashion model became the official face of Marianne (who had previously been anonymous) to represent the liberty of France?  Marianne is a national symbol of the French Republic, an allegory of liberty and reason, and a portrayal of the Goddess of Liberty. Marianne is displayed in many places in France and holds a place of honor in town halls and law courts. She symbolizes the “Triumph of the Republic”, a bronze sculpture overlooking the Place de la Nation in Paris.  Dionysus would be proud!

Mount Aconcagua, Argentina

Mount Aconcagua, Argentina

Let’s fly south for a moment and talk about a place with the driest desert in the world and the highest peak in the Americas.  Chile anyone?   Wine takes me to Chile and Argentina quite often as they are up and coming regions where the wines are becoming quite notable.  The hot dry valley of Aconcaqua, one of Chile’s northern wine regions, produces impressive Cabernet Sauvignon that won’t break the bank.  Aconcagua, often referred to as the “Stone Sentinel,” is the highest peak in South America, the highest peak in the world outside of Asia, and one of the Seven Summits.  My love of the outdoors has this destination on my bucket list.  Can’t you just feel the sunshine?  Yes, I’m gone to South America in my mind.

Well, this is just a small tasting of knowledge. Wine can take you East, West, North and South from the highest of elevations to the valley floors of the world, all in one article.   I hope you learned something you didn’t already know.  If not, uncork a bottle and see where it leads you.

Our guest author, Darla S. Hoffmann, CSW is the Sole Proprietor of About Wine in Phoenix, AZ.  The focus of her business is wine education and marketing, i.e. tastings, classes and promotions. Darla is a Certified Specialist of Wine, Hospitality Beverage Specialist, and Professional Member of the Society of Wine Educators. She is a member of The Wine Century Club where membership requires having tasted 100 grapes. She is Basic Title 4 Certified under the Liquor Law Training of ABC.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

Guest Post: Why Wine Educators Should Study Emerging Regions in the U.S.

Today we have a guest post from Dr. Dwight Furrow, a Professor of Philosophy, wine educator, author (and more) who lives in San Diego. Dr. Furrow is here to sing the praises of the new, unusual, and lesser-known wine regions of the United States.

Portugal's Douro River, with Oporto in the background

Portugal’s Douro River, with Oporto in the background

Wine is fascinating for many reasons but the stories of how wine regions continually adapt to the vagaries of nature and the inertia of culture to improve quality are among the most compelling aspects of wine. The story of France’s recovery from the phylloxera epidemic, the birth of the Super Tuscans, Napa’s transformation into a quality wine region after prohibition and their surprise showing at the Judgment of Paris, the dangerous trek down the Douro River to bring Port to market before locks were built, the heroic struggle to make wine in Lebanon’s Bekaa valley—all great stories that inform our wine lore.

Most of us who study wine have focused on the famous, established regions and for good reason as that is where the quality is. It takes many years to find the right match of soil, varietal, climate and cultural knowledge to make quality wine and many of these regions have had centuries to experiment.

Yet, as I travel around the U.S. visiting lesser known wine regions there are fascinating stories developing that may provide insight into the production of quality wine. In Oregon’s Willamette Valley last summer after many successive days over 100 degrees, the talk inevitably turned toward what to do if their climate keeps warming. Of course, every wine region in the world is asking this question but Oregon has placed a big bet on spare, mineral-driven, cool climate Pinot Noir. Will they be happy with 14.5% alcoholic fruit bombs or will they be ripping out Pinot Noir and planting Syrah in 5 years?

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The American South is an unlikely climate for growing wine grapes. The high humidity means rot and Pierce’s disease will destroy vitis vinifera vines. Yet these challenges have led to the development of non-vinifera and hybrid varieties that can thrive in warm, humid environments. Will Blanc deBois and Lenoir produce wines to compete with Chardonnay and Cabernet? They have a long way to go but quality is rapidly improving helped along by careful site selection, better vineyard management, and pest and disease research at local universities. Some Virginia and Missouri wineries are committed to developing the indigenous Norton grape into something lovers of European wines will crave. I have tasted several that might pass for an off-beat Syrah of modest quality in a blind tasting. Careful oak-aging seems to be the key to controlling vegetal and nut aromas that can taste odd.

Texas wine regions have to deal with deep winter freezes, scorching summer heat, acidic soils in some parts of the state, humidity in the East and drought in the West. Can Cabernet Sauvignon find its place amidst that adversity? Perhaps. A Texas winemaker told me that current experimentation with clonal variations will establish Cabernet Sauvignon as the go-to grape in Texas.

Can you grow wine grapes in the desert? In Southern Arizona’s high desert where temperatures drop off a cliff at night, varietals such as Tempranillo, Grenache, Mourvèdre and Sangiovese, which thrive on long days of full sunlight and large diurnal temperature swings show great promise. Here, one of the challenges is to get vines to carry a smaller fruit load in order to restrict yields.

Vineyards in New York's Finger Lakes AVA

Vineyards in New York’s Finger Lakes AVA

And of course the Northern tier states from Idaho to New York are experimenting with ways of dealing with hard freezes and late frost. In short, there is rampant experimentation going on, each region a crucible of innovative research all driven by a dedication to producing the quality needed to compete in an increasingly competitive wine market. In the future, all this experimentation will lead to new flavor expressions.

Is the quality there yet? No, at least not consistently. There are pockets of excellence and oceans of mediocrity. All of these emerging regions face a shortage of grapes to keep up with the growth in wineries as well as public perceptions that quality wine grapes can be grown only in California. But given their energy and enthusiasm, and the skyrocketing advances in wine science, it’s reasonable to expect that some of these regions will prove capable of consistently producing wines of great character.

The traditional wine regions are justly famous for their fully developed wine traditions. But there is no reason to think that we’ve already discovered all the best wine regions or that traditional wine regions will remain so. At any rate, climate change is likely to scramble the wine map in unpredictable ways.

For wine educators interested in the nuts and bolts of viticulture there may be no better classroom than these emerging regions of the U.S.

DwightDwight Furrow is Professor of Philosophy at San Diego Mesa College specializing in the aesthetics of food and wine, and owner of the blog Edible Arts.

He is the author of American Foodie: Taste, Art and the Cultural Revolution and is Senior Wine Educator for The Sommelier Company, a company of wine professionals that provide a variety of services to the food and beverage community.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

 

Conference Preview: The Spectrum of Wine Flavors

Today we have a Conference Preview about a fascinating session to be presented by a father-and-daughter team, Stephen and Maria Ghiglieri. 

Figure 3-4 Harvested Cabernet SauvignonSession Title: The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste

We’ve all heard the statements: “Great wines are made in the vineyard” or “there are no great winemaker’s just great grapes”. Our view is from another saying: “great grapes don’t grow or make great wine by themselves”. It’s the close partnership between the grower and winemaker that yields great wine.

Our discussion and tasting will explore how the decisions made by these partners affect wine flavor. We will consider the influences of terroir plus water, canopy and nutrient management on specific wine flavors and examine what defines a “great grape”. In addition we’ll discuss how color and flavor are affected by harvest decisions and pre-fermentation fruit handling.

We think Harold McGee and Daniel Patterson said it best in their 2007 New York Times article “Talk Dirt to Me”: “We don’t taste a place in a wine. We taste a wine from a place — the special qualities that a place enables grapes and yeasts to express, aided and abetted by the grower and winemaker”.

Figure 5-1 White Grapes in a CrusherAbout the speakers:

Steve Ghiglieri, CWE was the Plant Manager for Anheuser-Busch at their Houston Brewery until he retired in 2009. During his 28-year career with the company he held a number of positions including Brewmaster and Director of International Brewery Operations where he was responsible for operations in China, Philippines, Brazil, Argentina, and multiple locations in Europe and Canada. He is a graduate of the University of California at Davis where he earned his BS in Fermentation Science and MS in Food Science.

Growing up with Stephen Ghiglieri as her father, Maria Ghiglieri’s exposure to the wine and beer industry started early, but it wasn’t until 2011 while living in Chicago that she became serious about enhancing her wine knowledge. After being introduced to the SWE she earned her CSW in 2013 and is currently studying to take the CWE exam. She has been a wine judge at the Houston Livestock and Rodeo Wine competition for the past two years. Maria is a graduate of the University of Washington in Seattle.

Stephen and Maria’s session, “The Spectrum of Wine Flavors: How Viticultural and Pre-Fermentation Practices Effect Wine Aroma and Taste” will be offered as part of the 39th Annual Conference of the Society of Wine Educators to be held this August in New Orleans. The Ghiglieris’ session is scheduled for Thursday, August 13th at 8”45 am.

 

On the Riesling Radar: New Place-Specific Appellations in Store for Germany

Graphic via https://www.germanwines.de/

Graphic via https://www.germanwines.de/

Ask any wine student, and they will be eager to tell you: German wines are confusing. When you consider the combination of gothic-style script on labels, overlapping levels of the Prädikat, and a seemingly never-ending list of places-of-origin (only some of which are government-approved and therefore considered official)—most wine educators would agree.

Hang on to your hats, wine lovers, because the categorization and classification of German wines is about to change, and it is yet to be seen whether these changes will make the study of German wines easier, or even more (shall we say) complex.

Before we dive in, take heart: these changes are still in the works. While producers can implement the changes immediately, they are not required to do so until the 2025 vintage—and there is still quite a bit of regulatory work to be done. Nevertheless, here is what has been announced so far:

The hierarchy (and label terminology) for Prädikatswein—based on ripeness levels (must concentration) at harvest—will remain unchanged.

A new system (hierarchy)—based on geography and the philosophy of the smaller the area, the higher the quality—will come into force. This geography-based set of classifications will apply to PDO (protected designation of origin) wines only—both still and sparkling—and may be used for both Qualitätswein and Prädikatswein.

This geography-based hierarchy is not entirely new; current students of wine will recall the four levels of German wine place-of-origin categories—Anbaugebiete (area), Bereiche (region), Grosslagen (village), Einzellagen (vineyard)—currently in use. This new system changes the terminology up a bit, adds a few levels of specificity, AND allows for the regulation of grape varieties and wine styles at the higher levels. (Specific information on what these regulations will be is to-be-determined and is expected to be released over the next few months/years.)

Here is the new categorization of German wine place-of-origin terms, in order from largest (and—theoretically, less specific in qualifications and lowest in quality) to smallest (and—theoretically, with the most specific qualification and highest in quality).

  • Anbaugebiet (area): This refers to Germany’s 13 quality wine regions (Anbaugebiete) and has not changed. Grapes may be grown in any part of the area, and the wine will carry the name of the area—such as Mosel, Rheinhessen, or Pflaz—on the label.
  • Region: Each Anbaugebiet will be broken down in several specified areas (such as those previously referred to as Bereiche or Grosslagen). These regions will span several political areas such as communes or districts.
  • Ortsweine (village): Named for a specific village; must reflect the typical grape varieties and wine style of the village. These wines must be produced from grapes harvested at least the Kabinett-level of ripeness and may not be sold before December 15 of the harvest year.
  • Einzellage (vineyard): These wines must be produced in accordance with the grape varieties and wine styles typical of the vineyard. In addition, all wines at this level of the hierarchy (and above) must be made from grapes that are harvested at the ripeness/must concentration threshold as defined for the area’s Kabinett level grapes (or higher). The name of the Einzellage (vineyard) must appear on the wine label alongside the name of the region. These wines may not be sold before March 1 of the year following the harvest.
  • Erstes Gewächs: This designation is made for a sub-plot of a vineyard and comes with a long list of qualifications, which may include specific grape varieties, methods of production, sensory characteristics, and limits on yield. This category is reserved for dry wines made from a single grape variety only. The quality level may be thought of as the “second-highest ranking” in the area, such as is reserved for Burgundy’s Premier Cru vineyards.  These wines must be vintage-dated and may not be sold before March 1 of the year following the harvest.
  • Grosses Gewächs: This designation may be considered the highest level in the category (similar to the Grand Cru vineyards of Burgundy). The qualifications are also steep—in addition to regulations on grape varieties, production methods, and sensory characteristics—the wine must be dry; and it must be produced from a single vineyard, a single grape variety, and a single vintage year. At this level, white may be sold after September 1st of the year following harvest, and red wines may not be sold until June 1st of the second year after harvest.
    • Smaller plots of land known as Gewannen (singular: Gewann) may also be defined within the Erstes Gewächs or the Grosses Gewächs.

Side note: according to the press release linked below, “Associations that already use the terms Grosses Gewächs and Erstes Gewächs may continue to use them if they meet certain minimum requirements from the wine ordinance, for example with regard to grape varieties, yields, harvest regulations or the taste profile.”

Reference/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

 

New Year’s Eve in Rome and a Battle of the Bubblies!

Rome colloseum nyeSpending New Year’s Eve in Rome, I was able to observe and enjoy Italy’s dual personality in sparkling wine.  Prosecco was sold by street vendors and enjoyed alfresco; sitting on the Spanish Steps, watching fireworks in Piazza del Popolo or enjoying the concert at Circus Maximus.  Franciacorta was pouring inside Rome’s many Enotecas and Ristorantes.

While both Prosecco and Franciacorta are sparkling wines, there are more differences than just where they are enjoyed.

In the Piazza – Prosecco!

Prosecco is often considered fun, easy to drink, perfect during happy hour and inexpensive – generally a wine for every occasion. Prosecco has been produced in northeastern Italy going back as far as Roman times using the Glera grape variety, which grew near the village of Prosecco.  Cultivation spread to the hills of Veneto and Friuli-Venezia Giulia in the 18th century and there is early documentation that due to Prosecco’s aromatic quality it is suitable for producing wine with a fine sensory profile.

Production continued to spread to the lower lying areas of Veneto and Friuli-Venezia Giulia and this is where the Prosecco we know today was first produced in the beginning of the 20th century, thanks to the introduction of a new secondary fermentation technique. Scientific knowledge has come leaps and bounds later in the 20th century, which perfected the Prosecco production method.

Map of Prosecco via http://www.discoverproseccowine.it/en/

Map of Prosecco via http://www.discoverproseccowine.it/en/

Prosecco first received Denominazione di Origine Controllata (DOC) status in 1969 for sparkling wines produced in the hills near the towns of Conegliano and Valdobbiadene. In 2009 major changes to the Prosecco disciplinare were implemented:

  • Prosecco is now strictly defined as a wine-producing region.  Therefore, the grape used should no longer be referred to as “Prosecco” and is now correctly identified as Glera.
  • The Prosecco DOC was expanded to replace the previous Indicazione Geografica Tipica (IGT) region in northeastern Italy.  The Prosecco DOC now encompasses nine provinces in the regions of Veneto and Friuli-Venezia Giulia.  This introduced stricter controls and greater guarantees for the consumer.
  • Prosecco Superiore was elevated to Denominazione di Origine Controllata e Garantita (DOCG) status.  DOCG wines include Conegliano Valdobbiadene Prosecco DOCG and Colli Asolani (Asolo) Prosecco DOCG.
  • The “crus” Rive and Cartizze are new introductions. Il Rive is reserved for sparkling wines which highlight individual communes or hamlets in the Conegliano-Valdobbiadene area enabling individual expression.  “Rive” in local dialect translates as “vineyards planted on steep land.” Superiore di Cartizze is the peak of DOCG quality and is considered the “grand cru” of Prosecco.  Cartizze is comprised of 107 hectares of remarkably steep vineyards of San Petro di Barbozza, Santo Stefano, and Saccol in the commune of Valdobbiadene.  This micro area is a perfect combination of mild climate, aspect and soils.  The vineyards here produce a sparkling wine of particular elegance which represents the maximum expression of the Conegliano-Valdobbiadene area.

Prosecco must be made with a minimum of 85% Glera while the remaining 15% can be of any combination of Verdiso, Perera, Bianchetta, Glera Lugna, Pinot Bianco, Pinot Grigio, Chardonnay, or Pinot Nero (only if produced as a white wine).

Who can resist a Bellini?

Who can resist a Bellini?

Prosecco is generally made in the Charmat or “Italian Method,” defined as the second fermentation taking place in large pressurized stainless steel tanks with the addition of sugar and yeast.  This second fermentation lasts a minimum of 30 days.  Once finished, the sparkling wine is bottled and ready to be released into the market.  This method allows the preservation of the grapes’ varietal aromas, giving a fruity and floral wine.

Prosecco can either be produced as full sparkling (Spumante) or lightly sparkling (Frizzante or gentile).  Then the specific style is designated by the residual sugar content.

  • Brut – maximum of 12 grams per liter of residual sugar
  • Extra Dry – between 12-17 grams per liter
  • Dry – between 17-32 grams per liter

Prosecco is low in alcohol with only 11 to 12% alcohol by volume and low in pressure with 3 atmospheres of pressure for the Spumante and 1 to 2 ½ atmospheres of pressure for the Frizzante.

Prosecco is usually enjoyed “straight,” but also appears in some popular cocktails, such as the Bellini (Peach and Prosecco), the Spritz (Aperol, Compari, Cynar), or the Sgroppino (Lemon sorbet, Prosecco and vodka).

In the Enoteca – Franciacorta!

If the French will forgive me for saying this, Franciacorta is the Italians’ response to Champagne. The wines of Franciacorta have been around a long time – mention of the area’s wines appeared in one of the first published works about the technique of production of natural fermentation wines in the bottle and their beneficial and therapeutic action on the human body – printed in 1570.

Franciacorta vineyard in Paderno

Franciacorta vineyard in Paderno

The Franciacorta DOCG is located in Lombardy’s province of Bescia, within the territory of Franciacorta.  Lake Iseo moderates the climate while the hills to the east and west protect the region from winds.  Soils are mostly morainic, laid down by the glaciers that formed the lakes and valleys.

Franciacorta was the first Italian sparkling wine produced by the Classic Method (second fermentation in the bottle) awarded Denominazione di Origine Controllata e Garantita (DOCG) in 1995.  Today, the wine reads simply “Franciacorta”: this defines the growing area, the production method, and the wine.  There are only ten such wines in all of Europe and only three of them are sparkling: Champagne, Cava and Franciacorta.

Franciacorta today is still a relatively small region with 2,700 hectares under vine and around 100 producers. The Franciacorta DOCG limits the varieties to Chardonnay, Pinot Nero and Pinot Blanco.  It also regulates yields, harvesting times, conditions and many other aspects of winemaking.  Fanciacorta enjoys a long secondary fermentation in the bottle and is aged for many years before release.  While universally known as sparkling wine made in the traditional method, locally this process is referred to as the “Franciacorta method”.

The categories of Franciacorta are:

  • Non-vintage – Aged on its lees for 18 months and not released until at least 25 months after harvest.   Chardonnay and/or Pinot Noir, with up to 50% Pinot Bianco.  Produced in a range of styles:  Pas dosé, Extra Brut, Brut, Extra Dry, Sec, or Demi-Sec.
  • Satèn – Aged on its lees for 24 months.   Satèn is always blanc de blancs made predominantly of Chardonnay with up to 50% Pinot Bianco allowed.  Satèn is bottled at a slightly lower pressure (less than 5 atmospheres of pressure instead of the standard 6 atmospheres) giving it a softer mouthfeel.  Produced in only the Brut style.
  • "Bottiglia e calice di franciacorta" by Nautinut - Own work, via Wikimedia Commons

    “Bottiglia e calice di franciacorta” by Nautinut – Own work, via Wikimedia Commons

    Rosé – Aged on its lees for 24 months.  Rosé is often made from just Pinot Noir grapes, but may also be made by blending a minimum of 25% Pinot Noir with base wines of Chardonnay and/or Pinot Bianco.  Produced in a range of styles:  Pas dosé, Extra Brut, Brut, Extra-Dry, Sec, or Demi-Sec.

  • Millesimato (Vintage) – Aged on its lees for 30 months and not released until at least 37 months after harvest.  At least 85% of the base wine must come from one single growing year.  Both Satèn and Rose can include Millesimato.  Produced in a range of styles: Pas dosé, Extra Brut, Brut, Extra Dry (Satèn only Brut)
  • Riserva – Is a Millesimato (can include Satèn and Rose) which is aged on its lees at least 60 months and not released until at least 67 months (5 ½ years) after harvest.  Since many Franciacorta Millesimatos rest sur lie far longer than the required minimum of 30 months, this designation was created to highlight this unique type of wine.  Produced in a range of styles: Pas dosé, Extra Brut, Brut (Satèn only Brut)

The dosato of Franciacorta are defined in the same way as Champagne’s dosage levels.

  • Pas dosé (No dosage, dosage zero, pas opéré or nature) – maximum 3 grams per liter residual sugar
  • Extra Brut – maximum 6 grams per liter
  • Brut – maximum 12 grams per liter
  • Extra Dry – between 12-17 grams per liter
  • Sec (Dry) – between 17-32 grams per liter
  • Demi Sec – between 32-50 grams per liter

So…now that you know the details – how would you rather spend New Year’s Eve in Roma? Would you like to welcome the stroke of midnight with Prosecco on the piazza, or Franciacorta in the enoteca?

Post authored by Brenda Audino, CWE. After a long career as a wine buyer with Twin Liquors in Austin, Texas, Brenda has recently moved to Napa, California (lucky!)where she runs the Spirited Grape wine consultancy business. Brenda is a long-time member of SWE and has attended many conferences – be sure to say “hi” at this year’s conference in NOLA!