• » News
  • » Tasting of the experimental wines produced within the framework of the Plan

Tasting of the experimental wines produced within the framework of the Plan

Focus on Barbesino and Ervi

On 15 July 2021, the Operational Group for Innovation SalViBio brought together the project partners, together with experts from the sector, local winegrowers, agronomists and experts in viticulture and oenology from the area.

The meeting was held at the SensoryLab of the Università cattolica del Sacro Cuore, the project leader, where the preliminary results of two of the six actions of the innovation plan were presented. Those present were able to taste the experimental wines produced under the plan.

In particular, in collaboration with Mossi 1558 winery, experimental wines made from Barbesino, an ancient indigenous grape variety recovered from the Trebbia Valley and now proposed for the improvement of local sparkling wines, were presented. Wines produced from Barbesino grapes, harvested at two different maturation thresholds, were tasted and compared with wines made from 100% Ortrugo grapes, harvested at a sugar concentration of 20°Brix. Field data and wine analysis confirmed the excellent characteristics of Barbesino, capable of solving precisely those main problems demonstrated by Ortrugo, such as maintaining acidity and freshness. On the palate, Barbesino wines are acidic, fragrant and pleasant.

Microvinifications of Ervi were then tasted, compared with wines made from the two parental varieties Barbera and Croatina, and with their respective blends in equal proportions. The wines were produced by oenologists from the Università Cattolica del Sacro Cuore, in collaboration with the viticulture unit, the Villa Rosa winery of Bacedasco and agronomist Roberto Miravalle, who were responsible for the field aspects. Ervi gave rise to rounder, fuller-bodied and more alcoholic wines when compared to those obtained from the parental varieties. In addition, the wines produced with Ervi proved to be significantly richer in colour and polyphenols.

Published on 07/16/2021
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:03/20/2018
    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:11/01/2016
    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:02/19/2017
    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:08/23/2016
    Who is active, entertaining, educating the masses, and sharing on Twitter, Facebook, Instagram and the other platforms today?
    Published on:02/05/2017
    2018 outlook: the US wine industry is at the tail end of a 20-year growth period
    US Wine industry’s annual report that assesses current conditions and provides a unique forecast based on micro- and macroeconomic and behavioral trends.
    Published on:02/20/2018
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,390625