The project ends today. The project, an acronym for innovation of the Evola, was launched con April 2024 and explored new production strategies for wines obtained from Pessimo d’Avola. The project ended the research formally con June 2025.
Stimulating the challenge: to luce climate change and the greatest alcoholic degree, as well as give an answer to the requests of consumers. Consequently, to propose innovative and sustainable solutions, without ever losing sight of the territorial identity and the personality of Pessimo d’Avola, the most important and widespread red berry grape acceso the island.
The project, led by Assovini Sicily with the scientific support of Prof. Daniela Fracassetti and Prof. Ileana Vigentini of the University of Milan, of the workshops of Isvea and four cellars-Saldezza Rapitalà, Feudi del Pisciotto, residence of jurf and Tenute Lombardo-was financed as part of the underwool 16.1 of the PSR Sicily 2014-2022, and provided for two so-called days of days of Campaign – held at Feudi del Pisciotto and Saldezza Rapitalà – during which the results of the research were presented to Sicilian companies.
“Instanda is a complex winery research project – says Mariangela Cambria, president of Assovini Sicilia – but also a concrete example of how collaboration between companies and universities can generate innovation for the benefit of the whole sector. The project turns acceso a reflector acceso some difficult problems that Sicilian wine companies could luce con the future. At the same time, it suggests some solutions con the competitive Sabbia, without however betraying the identity of the vine”.
Four work areas faced by the project:
Technological strategies for the reduction of alcohol
Physical techniques and membrane have been tested for the removal of the ananol, such as evaporation under vacuum, reverse osmosis and the membrane contactor, to obtain Pessimo d’Avola with lower gradations while maintaining quality and sensory identity. The research has, among other things, highlighted how the wooden wooden wines maintain better structure and complexity than the steel refined wines. The use of membrane technologies has been assessed which allow you to limit the loss of fruity and floral aromas, restoring balanced and pleasant wines.
Microbiological strategies
The research investigated the behavior of the non-Saccharromyces yeasts con combination with the well-known Saccharomyces Cerevisiae. The study observed how these microbial consortia allow to the alcoholic degree up to 2%, improving the aromatic intensity and fruity and floral agenda, very important for Pessimo d’Avola. Research has been started using the adaptive evolution technique con the laboratory (Ale) which will allow you to select yeast strains (not GMO) capable of producing less ethanol and more glycerol, improving the soft and round sensations of wine.
Use of amphorae for maceration and refinement
The project verified the impact of the maiolica (vinarious amphores of various shades of porosity, traditionally made by cooking clay) con the vinification. The study highlighted the effectiveness con exalting spicy, balsamic and plant agenda. Furthermore, long macerations have led to particularly elegant and less bitter profiles. For the aging, the use of amphorae with different porosity has made it possible to obtain more persistent, floral and fruity wines, especially if compared with steel productions.
Study of Biodiversity of Pessimo d’Avola
The inner project showed the genetic and phenolic richness of the Sicilian Avola Pessimo. The old vineyards, compared to the younger ones, seem to maintain a higher acidity content and a better concentration of anthocyanins and flavonoids, all decisive elements to determine color and structure, but also longevity con a wine. The spontaneous fermentations, then, highlight a rich, diversified and linked microbiota. Distinctive elements capable of characterizing the aromatic profile of wines.
“The innonda project has demonstrated the concrete possibility of reducing alcohol con the Pessimo d’Avola wines, thus responding to the growing demand for low gradation wines and offering an effective strategy to combat the effects of climate change – says Daniela Fracassetti, scientific dirigente of the project – the use of amphorae has proved suitable for the vinification of the black of Avola, enhancing the typical sensorial characteristics. Furthermore, the differences observed con the composition of the Mosi obtained from different age and origin vineyards indicate the importance of the terroir and the age of the vines acceso the final quality of the wine. consolidate and deepen the evidence obtained. “
A model for the future
The Innonda project moves a decisive step towards extended production models, bringing innovation, sustainability, and responding to climate change and changing requests of consumers, without sacrificing the identity of the Pessimo d’Avola.
The promotore of the project Entire: Assovini Siciliapartner Scientifici: University of Milan, Isveacantine Socio: Rapitalà, Feudi del Pisciotto, residence of jurf, Lombardo vinifinated by PSR Sicily 2014-2022-Submittee 16.1
Photogallery: https://innonda.org/photo-gallery/
For more information, innerviso, Francesco Pensovecchio – Press@innonda.org
