Davide Carlone Colline Novaresi Vespolina 2020
Davide Carlone Colline Novaresi Vespolina 2020
For the varietal bottling of Vespolina, it is aged only in stainless steel, so Davide works against the tannins using an extended fermentation because the stainless steel offers very little assistance with tannin polymerization (softening). He has only 0.6 hectares but is planting more which will increase his total surface area of around one hctare (2021).
Vespolina is often done with short fermentations resulting in wines with lighter tannins, but Davide does the opposite when needed. He prefers longer fermentations to allow the wine to move past its primary fruitiness which also helps the tannins to polymerize further with the extended skin and seed time in contact with more oxygen through the extended fermentation/maceration times.
Davide Carlone Colline Novaresi Vespolina 2020
For the varietal bottling of Vespolina, it is aged only in stainless steel, so Davide works against the tannins using an extended fermentation because the stainless steel offers very little assistance with tannin polymerization (softening). He has only 0.6 hectares but is planting more which will increase his total surface area of around one hctare (2021).
Vespolina is often done with short fermentations resulting in wines with lighter tannins, but Davide does the opposite when needed. He prefers longer fermentations to allow the wine to move past its primary fruitiness which also helps the tannins to polymerize further with the extended skin and seed time in contact with more oxygen through the extended fermentation/maceration times.
Original: $24.99
-70%$24.99
$7.50Description
Davide Carlone Colline Novaresi Vespolina 2020
For the varietal bottling of Vespolina, it is aged only in stainless steel, so Davide works against the tannins using an extended fermentation because the stainless steel offers very little assistance with tannin polymerization (softening). He has only 0.6 hectares but is planting more which will increase his total surface area of around one hctare (2021).
Vespolina is often done with short fermentations resulting in wines with lighter tannins, but Davide does the opposite when needed. He prefers longer fermentations to allow the wine to move past its primary fruitiness which also helps the tannins to polymerize further with the extended skin and seed time in contact with more oxygen through the extended fermentation/maceration times.
