Eleventh page of my journal. This month, the new 2022 disgorgements came out and we reopened the doors of our cellar. The Saturday visits, the Gatta's Privé and the "Gussago 4x4" experiences (trips aboard the Campagnola through the vineyards) have started again. Here's how it went. You are my cellar. Thank you!
In the vineyard: vegetative awakeningThe vineyard awakens. This moment marks the beginning of the new season and we now have a clear goal in mind: the 2022 harvest.
The first buds begin to open. We're slightly ahead of last year.
The enthusiasm of the winemaker is always accompanied by a thread of concern: in this season the frosts can be very harmful. Fingers crossed.
In the cellar: tirage
In the cellar this month we carried out one of the most delicate operations of the Classic Method: the tirage.
"Tirage" is the set of cellar operations to favor the second fermentation of the wine directly inside the bottle.
Our procedure is different from other more "conventional" companies mainly for one reason: for the refermentation in the bottle we only use indigenous yeasts present on the skins.
Choosing not to use selected yeasts in the laboratory is in my opinion a way to underline the identity of the territory even if this implies even greater attention in these steps.
MORE BUBBLES, LESS BOLLOCKS:
The 3 best bottles of the month
🍾 Porto Niepoort Colheita 1983
🍾🍾 Domaine Clape 2013
🍾🍾🍾 La Tâche 2012
Domaine de la Romanée Conti