Among the vines that make the experience of the “Il Verro” winery distinct is Coda di Pecora, an ancient range which in 2023 acquired main acknowledgment in the red wine register with code 954.
Behind this “survival” and “officialization” lies Cesare Avenia, the only manufacturer who has actually devoted years of research study and dedication to this vine, making it a rarity in the Italian red wine scene.
The name of the vine, motivated by the shape of the lot comparable to a sheep’s tail, informs its distinct story. Currently understood on the marketplace as “Sheep” and granted at the Vinoway Choice 2024 with 96 Star points (the optimum rating that Vinoway associates is 97), Coda di Pecora now emerges in a brand-new guise: the “Shèeèp” Classic Technique Champagne.
This job was born from the enthusiasm for going back to the origins and discovering the custom of the Coda di Pecora vine. It is a homage to the credibility of the Caserta land and pertained to fulfillment on 15 February 2024, with an unique discussion in which our Davide Gangi took part.
” Shèeèp” is produced with Coda di Pecora grapes originating from vineyards found in the uneven location of the Town of Formicola. The wine making follows strenuous natural requirements, bringing the grape harvest 4 weeks earlier than the still gewurztraminer “Sheep”. With a 2nd fermentation performed with picked yeasts and a 30-month bottle improvement, the “Shèeèp” is a quality provided in simply 1,300 bottles.
In addition to this amazing Classic Technique “bubble”, “Il Verro” provided 2 curious experiments, the outcome of the partnership of Prof. Giancarlo Moschetti, teacher at the University of Palermo and the oenologist Vincenzo Mercurio, on Pallagrello Bianco and Pallagrello Nero.
The very first, Pallagrello Bianco vintage 2019, speculative and not valuable, identified by a fermentation stemming from a pressure picked from the vineyards handled by Cesare Avenia. Specifically the business stress Saccharomyces cerevisiae pn12, not freeze-dried and utilized in fresh pasta. The grape harvest happened around September 10th, with a maturation of the grapes which fermented 14% alc.
The Pallagrello Bianco, states the wine maker Vincenzo Mercurio, in spite of the 330 m above water level in the vineyard, once it reaches a possible maturation of 12% alc. it has a really fast rise which quickly leads it to consequently establish even 14-15% alc. in fermentation.
The speculative red wine of 2019, incredibly considerate of the Bio line, with improvement in steel just and batonnage strategy, reveals what might be the attribute of Pallagrello Bianco: a red wine that uses fascinating evolutionary abilities in time. When tasted it is straw yellow, brilliant with brilliant gold reflections. The sense of odor reveals extreme smoky understandings that revive great memories of hay with spices of turmeric and saffron. A scattering of cinnamon is provided to thin pieces of dehydrated apple, the distinctly spectacular cumin is accompanied by a touch of light tobacco. Complete, compact taste and abundant volume. The freshness takes pleasure in a malic memory that bites into the fruit of the pome fruit. Long and complete with a tasty perseverance that leads back to the olfactory notes.
Pallagrello Nero, through the Me.Mo. (Mercurio-Moschetti) Technique, based upon spontaneous fermentation and on the boost in alcohol portion of the brand-new need to with the red wine of the previous year, till reaching 1.5% alc. and after that continue the fermentation separately. Speculative red wine from 2019 which anticipated a very very little effect, if not that of a single decanting. In conclusion, Il Verro validates itself as a quality in the Italian red wine scene, integrating custom, enthusiasm and development to produce red wines that inform the story and genuine soul of the Caserta land.
Cesare Avenia, owner of the business, stated: “I am truly delighted today, considering that reaching this substantial turning point in my business gives terrific happiness. This minute is especially unique for me, considering that it is the outcome of a deep dedication to an amazing grape range: Coda di Pecora. Finding this brand-new grape range was a vital action, and for me it was necessary to explore its real nature, which I think is best revealed through champagne. Coda di Pecora has actually lastly restored presence after years and years of oblivion, and this fills me with complete satisfaction. What makes me much more happy is the reality that this outcome was acquired following the viewpoint of my business, which is dedicated to boosting native vines. For me, this suggests minimizing the addition of extraneous components to a minimum, utilizing the most innovative methods, however constantly with overall regard for the grape range which need to be the real lead character of every development”.
The oenologist Vincenzo Mercurio makes it understood that: “Coda di Pecora is a vine with ancient roots, and thanks to the dedication of the Il Verro business, it has actually been formally consisted of in the register of allowed vines licensed in Italy. In the Campania area, this vine has the amazing capability to tell the area, having a distinct identity. Thanks to the hereditary analyzes we performed, we had the ability to tape-record its unique qualities, while at the very same time beginning a long-lasting experimentation. The choice to produce a champagne was motivated by the desire of the business owner, Cesare Avenia. In this course of experimentation, after 30 months of improvement, we ventured in a brand-new instructions. Our present objective is to reach 60 months of aging and we want to show all of you once again the feeling of tasting this red wine after more months of maturation.”
