italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » News
  • » ERVI, finally the first wines available on the market
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

ERVI, finally the first wines available on the market

After a long experimentation phase, two wineries have launched a dedicated commercial project

Undertaking a genetic improvement process inevitably confronts the selector with two obstacles that are difficult to overcome, in which the uncertainty of the commercial success of new products (more or less rapid) contrasts with the almost mathematical certainty of the time required for the selection of innovative genetic material. With specific reference to viticulture for wine production, it is also known the difficulty of valorising these achievements, which have rarely met with commercial success, which is of interest to producers and institutions responsible for the valorisation of wines. In Italy, with the exception of Manzoni Bianco (born from the combination of Riesling Renano x Pinot Bianco) which has well established itself in Veneto and some other regions, successful intraspecific crossbreedings (e.g. Rebo in Trentino, Albarossa in Piedmont) are now limited to modest areas resulting from an enhancement that took place later than the end of the selection process.

Thus, in Piacenza, the ValorInVitis project, conceived with the general objective of improving the competitiveness of the local wine system, has pursued the enhancement of Ervi, a vine grape variety obtained in the 1970s by Prof. Mario Fregoni by crossing Barbera x Croatina and, since 2003, recognized as suitable for cultivation in Emilia Romagna region. Like the other crossings, Ervi has so far not found adequate opportunities to enhance its value and the absence of a dedicated space among the denominations of origin of the territory has not encouraged winemakers to undertake innovative actions focused on this variety. However, on the basis of the encouraging results of preliminary research carried out by the Università Cattolica del Sacro Cuore di Piacenza, driven by the innovative spirit and the need to differentiate the company's range, two courageous winemakers from Piacenza - Andrea Illari (Azienda Vitivinicola Villa Rosa, Bacedasco Basso) and Andrea Pradelli (Tenuta Borri, Pillori di Travo) have bet on Ervi with the aim of producing high quality wines potentially aimed also at the international market. As part of the ValorInVitis project, the first two Ervi labels were presented at two dedicated events held in Piacenza (in November 2018) and in Verona at Vinitaly 2019 hosted by the Consorzio di Tutela Vini DOC Colli Piacentini.

Here we present some characteristics of the wines on the market

  • "Don Dante" from Tenuta Borri winery

The vineyards are located in the municipality of Travo (Piacenza area), at an altitude of 460 m above sea level with southern exposure. The soils are of marly limestone origin. The grapes are harvested exclusively by hand and delivered to the cellar in individual boxes, pressed and destemmed and macerated in the must for 20 days to extract coloring and aromatic substances. This is followed by natural fermentation by indigenous yeasts and vinification in stainless steel containers where it is also aged on yeasts and fine lees for six months. The wine then remains in tonneaux d'Allier for a year. The wine is neither filtered nor stabilized and is put on sale at least 12 months after bottling.

  • "Ervin" from Villa Rosa winery

The vineyards are located in the municipality of Vernasca, in Bacedasco Basso, on clayey-lime soils belonging to the series of ancient Red Lands. The vinification involves a long maceration on the pomace at controlled temperature to improve the extraction of tannins, color and aromas. The aging in steel tanks lasts 6 months. After bottling the wine rests in the bottle for about two months before being put on the market. "Ervin 18" is produced without the addition of sulphites.

 

Published on 17/12/2019
Pictures
Item available in italiano
Related sheets
    1st meeting of the "school in the vineyard" with foreign refugees
    Grapevines winter pruning
    In the context of Action 7 of the ValorinVitis Project, the first session of "school in the vineyard" for foreign refugees was held on March 13, 2018. The group of 15 refugees managed by the cooper...
    Published on:20/03/2018
    The 2016 California winegrape harvest was early, with a mostly normal yield of exceptional quality fruit throughout the state. A relatively even growing season followed welcome winter rains that he...
    Published on:01/11/2016
    The fifth edition of the International Grenaches du Monde Competition, launched in 2013 by the Conseil Interprofessionnel des Vins du Roussillon (CIVR – Interprofessional Board of Roussillon ...
    Published on:19/02/2017
    Entries open in September 2016 and close on 28 February 2017.
    The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an international significance for the vine and wine sector...
    Published on:23/08/2016
    2017 OIV Research grant program
    Grants offered within the framework of this programme are short term (six months to fifteen months maximum) and are provided for specific post graduate training programmes
    Published on:29/07/2017
    Who is active, entertaining, educating the masses, and sharing on Twitter, Facebook, Instagram and the other platforms today?
    Published on:05/02/2017
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,96875