Glera | prosecco grape harvest

Glera | prosecco grape harvest

by | Nov 6, 2021 | Italian wines, Italy, Veneto, Wine tasting

The heroic grape harvest season of the Glera falls between the end of September and early October in Refrontolo. Refrontolo is a small town in the heart of the Conegliano Valdobbiadene and the Colli di Conegliano region.

Glera is the principal white grape variety of the prosecco sparkling wine. It is a late ripening grape variety. They are green and have a thin skin. The grape is classified as semi-aromatic with a high acidity, making it perfect for prosecco wine production.

The “vendemmia” in the province of Treviso is one of the most fascinating time of the year. It is a busy period when it comes to local harvest festivals and feasts.

Many tourists visit Italy especially in the fall season to discover the best (new) wines and food the region has to offer.

Vintage 2021

Summer 2021 in Italy was a warm growing season for the grapes. Warmer than average summer. The grapes didn’t suffer from water stress and sunburn, fortunately.

The quality of the grapes is superior this year. Due to the warm weather conditions the berries have accumulated more sugar than usual. The grapes are in good health and excellent in balance of sugar-acidity.

They say vintage 2021 is an outstanding wine year for prosecco. Good news for fans of this wine. Cheers!

Production process Prosecco Superiore

The area Conegliano Valdobbiadene is situated between Venice and the Dolomites. 

All the grapes have to be hand picked. The vines are planted on hills with narrow ridges and steep slopes. This makes mechanized harvest impossible.

After picking, the tractor driver brings the next load to the winery for fermentation. But before they are unloaded, they are weighed by the winemaker in order to check that they do not exceed the production limits fixed for each vineyard every year.

The grapes are pressed gently in absence of oxygen and any skin contact. 

The freshly pressed fruit juice is the must. The sugar concentration and the acid content will be measured before fermentation starts. Corrections/additions of yeast or acids can be needed and sulfites (SO2), are always be added during the wine making process.

Metodo Charmat / Martinotti

Prosecco is an Italian DOC and DOCG white sparkling wine.

The tank method “Metodo Charmat or Martinotti” is a very common method to make prosecco. The first fermentation takes place in temperature controlled stainless steel tanks to keep the fruity flavors in the wine.

While the second fermentation takes place, the large tank is sealed to prevent CO2 from escaping. This is a slow process.

The longer and slower the winemaking process, the more delicate the prosecco wine will be.

There are different qualities in prosecco. Production and quality of the grapes are definitely Superiore at Toffoli. Therefor their DOCG Superiore prosecco is often more expensive over the standard DOC.

Mind that prosecco is a wine to drink young, ideally within one year of its production. It is not a wine for storing.

Strada del Prosecco / Prosecco road

The Strada del Prosecco is Italy’s oldest wine route. At first it linked the towns of Conegliano and Valdobbiadene but now it winds its way through more communities between the towns Conegliano and Valdobbiadene.

The area has a number of biking,- hiking trails and good restaurants to eat. It is a unique and magnificent place where past and present come together.

Since 2019 the Conegliano and Valdobbiadene hills are UNESCO World Heritage site.

Wine tasting

Visitors are welcome at winery Toffoli to taste their wines. It is recommended to call or e-mail in advance to book a date and time.

The prosecco wine tasting takes place at the winery. Before you taste the wines the wine maker will guide you through his vineyards and the wine cellar.

Family Toffoli is happy to welcome you in Refrontolo!

Online wine tasting

A Taste of Veneto! is a unique wine experience with the winemaker himself Sante Toffoli and an Italian sommelier.

This online tour and tasting is the perfect way to get to know the winery and the wines from Veneto.

The tasting can be organized at any date and time of your choice. All wines from Toffoli will be sent from our distribution centre in Holland.

Getting excited? For more information about this online wine experience visit my website “A Taste of Veneto!” *

* I do not organize online tastings anymore.

 

Hand picking the grapes

Hand picking the grapes

by | Oct 9, 2019 | Italian wines, Italy, Tuscany

Grape harvest

Hand picking the grapes means that pickers go through the vineyard and pick the grapes bunch by bunch. They can choose the ripe grapes, or rather, they can avoid picking rotten or bad grapes.

Grape harvest Tenuta Poggio alla Sala

The grape harvest in Tuscany usually occurs between September and October. The right period for harvesting is determined by the ripeness of the grape as measured by sugar, acid and tannin levels. Also the weather is important by planning the time of the harvest.

Some winemakers determine whether to use hand-picker workers or mechanical harvest machinery. Some benefits of hand picking the grapes are:

  • Grapes are handled gently
  • The hand picked grapes are carefully laid out so that they arrive at the press intact
  • Hand picking means you care and care is what matters…

Winemaking process red wine

Wine making is a natural process that requires human intervention, but each winery guides the process though different techniques. In basic, there are five components of the wine making process:

Harvesting, Crushing and Pressing, Fermentation, Clarification, Aging and Bottling

After the grapes are sorted they are ready to be de-stemmed and crushed. Mechanical presses the grapes into must. Must is a freshly juice that contains the skins, seeds and solids.

Crushing the grapes

After crushing and pressing the fermentation begins. The fermentation continues until the sugar is converted into alcohol and carbon dioxide CO2.

The crusher – destemmer

Grape skins and solids float to the top and need to be pushed back. The red wine juice is pomped from the bottom and splashed over the top of the grape cap.

When the fermentation has finished it is the time to clarify the wine. Filtration occurs by a filter. The clarified wine is ready for further aging in stainless steel, oak barrels or in bottels.

Tenuta Poggio alla Sala

A group of workers at the vineyards of Tenuta Poggio alla Sala picked the grapes with secateurs and put them in a basket. Then the grapes are put in a container and finally transported to the winery to be processed.

Hand picking

Hand picking Sangiovese grapes

Sangiovese grapes

Hand pickers

Tenuta Poggio alla Sala

Tenuta Poggio alla Sala

The most planted grape at Tenuta Poggio alla Sala is the Sangiovese grape. Tenuta Poggio alla Sala is located in the southern part of Montepulciano. Some Etruscan objects are found here.

Sangiovese grapes

If you want gorgeous views as well as a good glass of wine than head to Tenuta Poggio alla Sala. From here you see the Monte Amiata which influences the local climate of the lands and the vineyards.

Grape harvest

Tenuta Poggio alla Sala

Youtube video “hand picking grapes”

Sangiovese is the most widely planted grape variety in Italy. Prugnolo Gentile is a clone of Sangiovese and is mainly grown for the expansion of Vino Nobile di Montepulciano DOCG.

The grapes are high in sugar, tannin and acidity. 

Vino Nobile di Montepulciano has potential for aging. After 3 years up the wine can be sold.