The pinnacle of Collio's tradition of non-maceration white wines
A traditional maker of Collio that has been around for 90 years. The 4th generation Jeanpaolo has introduced biologic, and the potential of the grape itself is increasing. Produces a wine with enough presence without maceration.
90 years of non-maceration history
In 1929, "Daniele Venica" purchased an old cantina and surrounding fields, and has a history of 90 years, making it one of Italy's leading white wine producers. “ Family management has continued without any capital investment, and generations of family heads are in charge of brewing. It is now taken over by Gianni's son Giancarlo .
The fourth generation head is Giancarlo. He studied not only in Italy but also in Burgundy, such as Comte Lafon, and is well versed in biodynamics. Currently, Gianni's wife "Ornella" runs an agriturismo next to the cantina, and the owned field has expanded to 28ha. "At the beginning of the business, there were almost no cantinas in the surrounding area, and Daniele was able to own the excellent fields of Collio in good conditions."
Even now, he owns the best Collio fields such as "Ronco delle Chime" and "Ronco delle Mere". He grew up to be one of Italy's leading white wine producers.
"With only our own grapes, the fields are all located in Dreña del Collio and can be strictly classified into 55 types of microclima."
Understand the microclimate and soil of each plot, and change the cultivars and tailoring. In addition, since the harvest is divided into 5 to 10 times, a large number of small fermentation tanks are required.
"The Ronco del Mere field at the top of the hill is harvested from the lower, warmer plots, and is harvested in 4-5 batches: the western slope, the northwestern slope, and the upper slope."
The brewing process is simple and there are very few seasoning elements, so we believe that the timing of harvesting and sorting are the most important. This idea hasn't changed since the beginning.
Biodiversity and sustainable agriculture
Isn't long-term maceration natural and non-maceration natural? The presence or absence of maceration has nothing to do with natural winemaking.
“Achieving sustainable agriculture and biodiversity will increase the expressiveness of the field. Furthermore, we are aiming for brewing that is considerate of the natural environment by utilizing natural energy.”
In 2006, solar panels were installed, and in 2007, heating equipment made from vines was introduced. It provides almost all the electricity and heating for the cantina.
"We joined VIVA Sustainable Wine in 2011, and have realized wine making that minimizes environmental impact such as CO2 emissions."
Introduction of electric vehicles to reduce emissions of water and CO2, which are resources. We are also focusing on providing electric stations for travelers.
“Biologics are introduced in the fields, and we do not use any herbicides, insect repellents, or hormones, and the use of copper, which is a heavy metal, is kept to a minimum.”
The undergrowth has been stretched out, and the forest is left around the fields, and various plants such as apples and apricots have been planted.
add nothing, hide nothing
The vinification is exactly the same as in the days of his father 'Gianni', but the wines are stronger. The biologics introduced by Giampaolo are already showing results.
“We transfer the individuality of the grapes to the must with low-temperature maceration at 11°C for 20 hours. By extracting only the extract, you can bring out the true character of the land.”
Transparent and simple brewing is essential to transfer the characteristics of the harvested grapes to the wine. Excessive contact with oxygen and lees hides the individuality of the grapes.
“Put reusable carbon dioxide through tanks and pipes first, drive out oxygen, then add must, gradually lowering the carbon dioxide level before fermentation.”
Basically, it is finished in a stainless steel tank, and the period of contact with the lees is as short as 5 to 6 months. The skins and sediments mask the character of the must itself.
Mono cepage (single variety) is a yellow caapsel. Aromatics (compartment assemblages) are orange and single vineyards are green capsules.
"White wine is basically brewed at a low temperature of 11 degrees Celsius for 20 hours at low temperature maceration. Aged for 5-6 months in large barrels and stainless steel
While observing the condition of the grapes, we change the harvest time, maceration, and aging container, but we do not use any new barrels. Partial use of barrels for oxygen supply needs.
■Sauvignon “Ronco delle Mele”
Harvested in 4-5 batches and fermented in small stainless steel tanks. Because of the cool climate, the Sauvignon ripens slowly and has no green color.
“In 2018, we started harvesting on August 29th and the last harvest was on September 5th at the top. Grapes in various conditions give a complex flavor.”
Alcoholic fermentation after immersing the pericarp at a low temperature of 11 degrees for 20 hours. After that, only 20% is aged in 20hl and 27hl large barrels and the rest in stainless steel tanks for 6 months.
“Oak barrels add a little oxygen to the wine, giving it fullness and complexity. The stainless steel tank gives a sense of delicacy and hardness.”
Brewing that polishes without hiding the personality of the grape itself. A fresh but deep wine that can only be made in Collio.
