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Harvest area of Conegliano Valdobbiadene |
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The
harvest is approaching and, pending the annual meeting to define the
trend, the Consortium is launching a new initiative to taste the grapes
to determine the best time for harvesting
Harvest area of Conegliano Valdobbiadene, before you taste the grapes 
The beginning of the harvest area of Conegliano Valdobbiadene is scheduled for the second half of September, with a delay of about a week than the average of recent years. The amount will be good (5%), while the quality will be crucial in the coming weeks because the rainy and cool August slowed ripening. Meanwhile, the Consortium prepares "tasting grapes. It seems a joke but it's all true. The new frontiers of viticulture are returning "naturalness" and in this sense, the harvest date will be decided also by sensory analysis of grapes of Glera (the new name of Prosecco), intended to give the Conegliano Valdobbiadene Prosecco Superiore DOCG . Pending a meeting of industry for economic analysis, where they meet the associations, producers and technicians to analyze production, stocks and prices, scheduled Sept. 3 at 18 at the Consortium, and meetings prevendemmia September 6 at St. Peter Feletto 8th in Valdobbiadene, the Consortium will organize a course to learn to taste the grapes in order to define the time of harvest. The idea comes from LaViPe, the Laboratory wine Permanent structure unique nationally innovative source of ideas designed by the Consortium to focus on young wine producers and entrepreneurs to strengthen team spirit and make more sustainable viticulture reducing environmental impact. Objective is to involve young wine producers and young entrepreneurs, share knowledge and support scientific research. The "Course of Sensory Analysis of Grapes", to become a valuable DOCG Conegliano Valdobbiadene, will be held Sept. 7 and will pay attention to the growers concerned (limited number of places for information filippo.taglietti @ prosecco.it). The proposed technique consists in sampling the grapes in their entirety, from the skins to the pulp until seeds, to understand the optimum degree of maturity. The technique, already adopted eight years in France, was developed by the Institut du Vin Coopératif. Thanks to the methodology growers learn to determine the optimal time in a natural way to harvest their vineyards. Besides chemical analysis, then the sensor is inserted. An indication of very useful because the harvest this year will be particularly complex and must be managed hill hill. This is just one of the first initiatives of LaViPe structure which will operate throughout the year to spread among producers of Conegliano Valdobbiadene sensitivity to the environment, the adoption of advanced technologies in the vineyard and winery and exploitation uniqueness of the landscape. The workshop will be a link between the business community, the consortium, through coordination of Philip Taglietti, head of technical and academia. |
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