After 3 months from the end of the collection period of the grapes, after a short period of aging in the cellar, we can taste the wines and to allow us to make a critical judgment on ‘year just passed.
The ‘summer 2013, unlike those of the past few years, has been characterized by a rather cool and rainy weather pattern, especially in the month of August, and this has slowed the ripening of all the grapes from Moscato to barbera, giving limited gradations potential alcohol in the month of September, but are likely to increase in the month of October.
On the other hand, unlike previous vintages, the acidity was quite high, but mostly stable in musts and wines and persistent over time (to October, the red we still had an acidity of about 10-11 g / L).
This was a real “cure-all” for all white! In fact, the ‘high acidity at harvest and during winemaking (about 6-7 g / L) has ensured a solid foundation for the refinement and preservation of perfumes, as well as the fresh taste.
Regarding the polyphenolic structure (determinant color and taste) and the office of extracts (responsible for the structure of a wine), these were not very high at ‘beginning of September, due to the delayed ripening of the grapes. However, these parameters are fortunately increased in October, along with the sugar degrees.
We can therefore say that I had a ‘vintage similar to those of 10-15 years ago, with early harvest of whites (Moscato) in early September and collection of Red October (Barbera at the beginning – mid-month and month-end Nebbiolo).
It is a ‘ vintage that took time and patience , as well as a high dose of attention : it was necessary to wait for wines with tranquility collection , giving the grapes time to ripen.
In this regard, Moscato , in fact, in the first week of harvest we had limited sugar content and acidity a bit ‘ too high , but after 7 days the picture has changed : more sugar (and therefore more potential alcohol ) and a slight decrease but good acidity , perfect conditions for achieving great white wines !
The Barbera grape harvest began in mid -October, with potential alcohol content of about 12.50% . and brushing acid 11 g / L. . After one week, after a rainfall that has also shaken the wrists , the degrees are, however, increased to 13% vol. , Even at 14% ( for the latest games collected) also increased polyphenols ( tannins and color ) and extracts . L ‘ only drawback was the ‘ very high acidity , but with the appropriate corrections and especially with a ‘good malolactic fermentation , carried out after the alcoholic fermentation , we also managed to bring the acid in the parameters typical of a young Barbera .
Having said that , to date so we can give an opinion on the wines of ‘ vintage , 2013, tasted in recent days.
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The staff of ” Ghiga Company”