Wine Club – Selezione invernale 2019

The harvest began 10–15 days later than in preceding years after a cold, rainy May and a hot, dry June. Production fell by approximately 16%, but the surviving fruit was highly concentrated. Picking ran from Pinot Nero on 22 August to Schioppettino on 9 October without a break between white and red grapes. Healthy fruit required few corrective interventions. The estate extracted from both red and white skins, used spontaneous indigenous-yeast fermentation for most wines, eliminated animal-derived fermentation products and introduced potato and pea proteins for must clarification. Red wines were racked to refine tannins, while whites matured on fine lees with continuous agitation. The article also commemorated Giorgio Grai, the estate’s winemaker, consultant and mentor for approximately 30 years.