View Post

Paltrinieri discusses Lambrusco Varieties

In Instatastings by Alessandro PepeLeave a Comment

Alberto from Azienda Paltrinieri is talking about the pollination problems they have with their Sorbara vines. With the Sorbara variety, the problem is that where usually the male part of the flower on top of the female part, here instead the positions are reversed. Natural pollination happens mostly by wind, and normally the higher positioned male part only has to …
View Post

What happens when you fertilize and irrigate vines

In Instatastings by Alessandro PepeLeave a Comment

What happens when you fertilize and irrigate your vines!  Watch here. Vincent Laval shows us his experiment with scary results. —— Vincent Laval (George Laval) ci mostra le radici di due vitigni che danno origine allo Champagne, provenienti dallo stesso terreno ma con importanti differenze. Scopriamo insieme l’importanza del suolo in cui crescono i vitigni. Lo Champagne originato da queste …
View Post

The land of Champagne

In Instatastings by Alessandro PepeLeave a Comment

La Rimessa Roscioli di Roma è in Francia per ascoltare dalle parole di Micheline Tarlant (Gosset) la descrizione del terreno gessoso in cui crescono i vitigni che daranno origine allo Champagne. Micheline ci accompagna poi in cantina per mostrarci il sedimento tipico del territorio: un vero viaggio alla scoperta del terroir dello Champagne.
View Post

La Colombera

In Instatastings by Alessandro PepeLeave a Comment

Elisa from La Colombera talks about Cogna, a grape jam made from the Timorasso grape. They produce the jam during the more quiet period, taking the grape must of Timorasso wine and boiling it all day until it is reduced by half. The next day they add pears and apples, after which they boil it again. At the very end …
View Post

The ecosystem in the farm, Patrick Uccelli

In Instatastings by Alessandro PepeLeave a Comment

Patrick Uccelli from Ansitz Dornach in Alto Adige is talking about the ecosystem in the farm. A biodynamic winery is build around the idea that what one does on the outside, is being reflected on the inside and vise versa. Soil isn’t static, it’s a system with different layers. Minerals help create the layer of vegetation. Then there is an …
View Post

The Charmat Method for Lambrusco

In Instatastings by Alessandro PepeLeave a Comment

An explanation of the Charmat method by Azienda Paltrinieri, producer of sparkling Lambrusco wines. For the second fermentation the base wine is put in an autoclave tank, a pressurized temperature controlled tank. Then they add a calculated amount of sugar (in the form of preserved grape must from the same vintage), resulting in a calculated amount of carbon dioxide during …
View Post

Paltrinieri discusses the issue of using natural yeast

In Instatastings by Alessandro PepeLeave a Comment

Azienda Paltrinieri, a Lambrusco producer, on using indigenous and selected yeasts in winemaking. There are useful types of yeast and non-useful types, the latter meaning not useful for fermentation or even dangerous. If you don’t select the yeast, you don’t know what kind of chemical prevails in the yeast. Paltrinieri has picked the safer option of using selected yeasts for …