WSET TASTING NOTE 15.03.2024

APPEARANCE

ClarityIntensity

NOSE

Intensity

Aroma

PALATE

Sweetness

Acidity

Acidity

Tannin

Alcohol

Body

Flavour intensity

Flavour characteristic

Other observations

Finish

CONCLUSION

Assesment for readiness for drinking and potential for ageing:

CERASUOLO D'ABRUZZO DOC LE VASCHE

Viticulture

Grape Variety: Montepulciano Caprera vineyard - Mass selection (50%) - APMP3 (50%) Feudo vineyard - 25% VCR456, 25% R7, 25% APMP3, 25% mass selection

Location: Caprera and Feudo Vineyard, Pietranico, Abruzzo, Italy

Appellation: Montepulciano d'Abruzzo DOC

Viticultural Approach: Organic

Altitude: 430 m above sea level

Aspect: Not specified

Soil: Caprera - Blue Marl and clay. Both soil-types have high water retention capacity. Blue marl is low in PH due to sulfide minerals.
Feudo - White clay, White clay. Good water retention properties, beneficial in dry climates. Nutrient Holding: Clay particles hold a negative charge, attracting and retaining positively charged nutrients (cations) like calcium, potassium, and magnesium. Soil Structure: White clay particles might help bind with organic matter and other soil components, potentially improving soil structure for better aeration and root growth. White colour might be due to absence of iron oxide.

Average Age of Vines: Caprera - 11 years, Feudo - 8 years.

Planting Density: Caprera- 4000 vines per 0,9 ha Feudo - 4000 vines per ha

Training System: Caprera - Espalier, Guyot Feudo - Espalier, Double Guyot

Trellising System: VSP

Pruning: Spur pruning, removal of green buds, Green Harvest

Pest, Fungi, and Disease Control: Copper, Sulphur, Microorganisms, Zeolite.

Vintage report:

Yield per hectare: Caprera- 9-11 tons, Feudo - 7-9 tons.

5200 bottles produced

Vinification

Harvest Method: Hand-picked

Harvest Time: Third week of September

Free run: Not specified

Direct Press: Yes

Whole bunch pressing: Yes

Saignee (Must concentration): Not specified

Cold Soak: Not specified

Hyper Oxidation: Not specified

Clarification: Not specified

Must adjustment: Not specified

Fermentation: Spontaneous with Pied de Cuve (use of native yeasts)

Skin contact during fermentation: Minimal

Fermentation temperature: Not specified

Fermentation vessel: Concrete and steel tanks

Malolactic conversation: Not specified

Maturation: Concrete and steel tanks

Lees aging: Not specified

Blending: Co-fermented vineyards.

Post fermentation clarification:

Fining and filtration: Unfined, Unfiltered

Stabilisation: Cold stabilisation

Technical specifications

Alcohol: 14,50%

Free SO2: 40 mg/l

Residual sugar: 1,5 g/l

Un-fermentable Carbohydrates: 21,2 g/l

Total Acidity: 7,02

Volatile Acidity: 0,59 g/l

PH: Not specified

Pressure: Not specified

Packaging

Type of material: 4 bottle, Cardboard box

Volume size: 750ml

Weight: 1272 g

Bottle Information: Not specified

Cork information: Not specified