Sunday, June 1, 2025
No Result
View All Result
  • Login
Gusto Saporito
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
No Result
View All Result
Gusto Saporito
No Result
View All Result
Home Wine

Cesare Avenia presents Coda di Pecora: Shèeèp Classic Method

20 February 2024
in Wine
Reading Time: 4 mins read
170 5
A A
0
Cesare Avenia presents Coda di Pecora: Shèeèp Classic Method
Share on FacebookShare on Twitter


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.”

Tag



Source link

Tags: AveniaCesareClassicCodamethodPecorapresentsShèeèp
Previous Post

Fedra 2019, a sip of history from the Inghirami family

Next Post

vince Ritual Lab • Food and Wine Italia

Related Posts

Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia
Wine

Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia

31 May 2025
A common language • Food and Wine Italy
Wine

A common language • Food and Wine Italy

31 May 2025
Sicily en Primeur 2025, Sicilian wine between millenary culture and future vision
Wine

Sicily en Primeur 2025, Sicilian wine between millenary culture and future vision

29 May 2025
Wine Spot: in Herculaneum the cellars of Vesuvius – Foodmakers.it
Wine

Wine Spot: in Herculaneum the cellars of Vesuvius – Foodmakers.it

29 May 2025
Next Post
vince Ritual Lab • Food and Wine Italia

vince Ritual Lab • Food and Wine Italia

The Best Lasagna You’ll Ever Make (Restaurant-Quality) | Epicurious 101

The Best Lasagna You'll Ever Make (Restaurant-Quality) | Epicurious 101

Celso Laforgia: the Chef who intrigued The New York Times

Celso Laforgia: the Chef who intrigued The New York Times

Italian American Food – Flavor of Italy

Italian American Food - Flavor of Italy

Please login to join discussion
No Result
View All Result
  • Trending
  • Comments
  • Latest
Nonna Pia’s Pasta Sauce Recipe!

Nonna Pia’s Pasta Sauce Recipe!

17 October 2024
Peverada sauce: rustic Trentino recipe and combinations

Peverada sauce: rustic Trentino recipe and combinations

9 December 2023
Authentic Tomato Passata Recipe [Passata di Pomodoro]

Authentic Tomato Passata Recipe [Passata di Pomodoro]

22 January 2024
Contorni – Top 20 Italian side dishes

Contorni – Top 20 Italian side dishes

30 November 2023
Diesel Farm: the tailoring art of making wine

Diesel Farm: the tailoring art of making wine

27 February 2025
Italianity: The essence of Italy

Italianity: The essence of Italy

2 October 2024
Softening hard chestnuts: tips and recipes

Softening hard chestnuts: tips and recipes

5 November 2024
Silvia Imparato and Montevetrano: a point of reference for Italian wine

Silvia Imparato and Montevetrano: a point of reference for Italian wine

23 April 2025
How NOT To Make Pasta

How NOT To Make Pasta

49
3 Hour Neapolitan Pizza! (Easiest Recipe)

3 Hour Neapolitan Pizza! (Easiest Recipe)

24
The Best 🇮🇹 Italian Music & aerial 4K Italy landscapes. The most beautiful  & famous🇮🇹songs

The Best 🇮🇹 Italian Music & aerial 4K Italy landscapes. The most beautiful & famous🇮🇹songs

30
#pizzadough #pizzaatarifi #vvyapımıpizza #italianpizza #nepolitanpizza #pizzahamuru

#pizzadough #pizzaatarifi #vvyapımıpizza #italianpizza #nepolitanpizza #pizzahamuru

38
The Best Lasagna You’ll Ever Make (Restaurant-Quality) | Epicurious 101

The Best Lasagna You’ll Ever Make (Restaurant-Quality) | Epicurious 101

34
The Secret Of The Italian Gravy

The Secret Of The Italian Gravy

21
Spaghetti Shrimp Scampi Recipe

Spaghetti Shrimp Scampi Recipe

32
3 Hour Cook with Nonna Lucrezia

3 Hour Cook with Nonna Lucrezia

43
Vini herociic, he is the registration persisting the 33^ Mondal of the Extreen Vins

Vini herociic, he is the registration persisting the 33^ Mondal of the Extreen Vins

31 May 2025
a poor dish but rich in flavor

a poor dish but rich in flavor

31 May 2025
Cassatine – Italian recipes by GialloZafferano

Cassatine – Italian recipes by GialloZafferano

31 May 2025
Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia

Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia

31 May 2025
Mini calzones with tomino cheese and spinach

Mini calzones with tomino cheese and spinach

31 May 2025
A common language • Food and Wine Italy

A common language • Food and Wine Italy

31 May 2025
“Amarone in capital” returns, the king of Valpolicella presents himself to the Eternal City

“Amarone in capital” returns, the king of Valpolicella presents himself to the Eternal City

30 May 2025
A quick and tasty recipe

A quick and tasty recipe

30 May 2025
  • Advertise With Us
  • Disclaimer
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms and Conditions
  • Contact us
GUSTO SAPORITO

Copyright © 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

No Result
View All Result
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER

Copyright © 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In