1. Wine in Oltrepo Pavese Production and tasting proff. Benenti
(Biologia) e Origlia (Inglese)
2. Wine: how to produce it
Choice of the right vine
Kind ofsoil (sandy, argillic, calcareous) and climate (dry,
wet)
Altitude of vineyards
From zero up to 600 mt slm
Plant density
>4000 vine/ha
Soil exposition
Sud, west
Chemical treatments
Organic or conventional farm
Productivity
Less quantity, more quality (< 100 q/ha)
3. Deseases
Plasmopara viticola (Protists)
Oidium tuckeri (Fungus Ascomycetes)
Botrytis cynerea (Fungus Ascomycetes)
4. Squeezing and must
Done bymechanical histruments
The juice or must is sent tosteel tanksuseful for
fermentation
5. Red vinification
The fermentation occurs in the must with the skins for the
extraction of the colorants (antociani)
Fermentation needs the addiction of yeasts
Red fermentation needs a temperature between 22 and 25C
6. White vinification
The fermentation occurs in the must without the skins because
we want a colorless wine
White fermentation needs a low temperature (16-18C)
7. Sparkling wines
Sparkling wineis a wine with significant levels of carbon
dioxide in it making it fizzy.Sugar is put in the wine for the
re-fermentation that produces bubbles ( carbon dioxide orCO2)that
may result from natural fermentation.
Champenois method : re-fermentation in bottles
Charmat method : re-fermentation in large steel tanks
Both fermentation needs very low temperature (12-16C)
8. Yeast
Yeastsare eukaryotic micro-organisms classified in the kingdom
Fungi, with about 1,500 species currently described.Yeasts are the
protagonists of the fermentation: they produceethanolandCO 2
The yeastSaccharomyces cerevisiaehas been used in baking and
fermenting alcoholic beverages for thousands of years
C 6 H 12 O 6 2CH 3 CH 2 OH + CO 2+ 2 ATP
Glucosioethanolcarbon dioxide
9. SO 2 (sulfur dioxide)
Its a chemical additive
Positive effects:
Useful as antibacterical substance
Makes better colour in wine
Makes wines smart
Negative effects:
Dangerous for man because it producessulphite
10. Aging
Wooden (oak) barrels
Transfer of some substances from oak to wine
The porous nature of an oak barrel allows some levels of
evaporation and oxygenation to occur in wine
11. DOC and DOCGControlled Origin Denomination
Denominazione di origine controllata("Controlled origin
denomination") is an Italian quality assurance label for food
products and especially wines.It was instituted in 1963 and
overhauled in 1992 for compliance with the equivalentEUlaw
onProtected Designation of Origin , which came into effect that
year.
Its a quality and origin certification. Its purpose is:
