Sorting through the archives of old files of the time, we find how the Tedeschi household, excellent interpreters of Valpolicella red wines, has actually existed in the areas of the denomination of the exact same name considering that 1630, while the very first historic traces that affirm to their wine making activity go back to 1824 4 generations that have actually caused today’s training in the business, comprised of Antonietta (administration and Italian market), Sabrina (marketing and export) and Riccardo Tedeschi (oenologist), who have actually gathered the experience obtained and given by the “coach” Lorenzo Tedeschi to motivate and enhance the household’s white wine production started centuries earlier.
A work that the Venetian truth wished to reward with a clinical research study that exposed the peculiarities of the Valpolicella vines, carried out with the contribution of prof. Maurizio Ugliano– teacher of oenological innovations and procedures and White wine identity and typicality at the Department of Biotechnology of the University of Verona– who highlighted the 4 big olfactory measurements of Corvina and Corvinone, the symbolic grapes of the denomination.
” With my household– describes Riccardo Tedeschi– we have actually constantly been dedicated to supporting and promoting tasks that deepen the understanding of our area, to be able to boost it in the vineyard and in the cellar and to be able to boost it amongst customers. The cooperation with prof. Ugliano started in 2017, with research study on the fragrant characterization of Valpolicella grape ranges, the outcomes of which existed in 2021. With this brand-new action, the “fragrant signature” of our Crus is clinically explained”.
The book entitled “The local color of a red wine and the fragrant signature of the Tedeschi crus” highlights 7 years of research study and research studies where the 4 sensory profiles of Valpolicella red wines emerged: fruity, balsamic, spicy-peppery and spicy-sweet. “Jamie Goode assisted us to inform this story with a beginning to the book and in the conference, with his proficiency and his abilities as a communicator”, remarks Riccardo Tedeschi, hence thanking for the valuable contribution provided by the well-known Anglo-Saxon white wine author and reporter, passionate about the job. “We offer excellent worth to the principle of terroir, as a mix of soil, environment, human aspect due to the fact that we view the distinctions in between red wines throughout tasting, however there was not yet a clinical description that clarified the system– remarks Goode -. Now we are lastly beginning to have clinical responses, which in turn raise a series of brand-new concerns, which reward the Tedeschi household and welcome us to continue this research study.”
A very first basic analysis carried out in the research study was to specify “a priori” the olfactory qualities of the red wines gotten from the 2 kinds of grape ranges. If a higher existence of flower and red fruit notes emerged from the bottles gotten from pure Corvina, vegetal and mainly hot experiences were identified in the Corvinone blends. “These are for that reason 2 rather complementary profiles in the stylistic building of Valpolicella red wines, in which along with the fruity notes, attribute of red white wines, there are flower fragrances, sweet spices, pepper and tobacco– describes Ugliano -. The speculative method embraced was based upon the mix of an extremely reproducible wine making technique and a series of sophisticated chemical analyses, that made it possible to show, on red wines from 5 various German vineyards throughout 3 successive years, the presence of what we have actually called “a red wine’s local color”, i.e. its capability to communicate a special variety of olfactory experiences and stimuli which, taken together, are extremely representative of the environment in which the grapes are grown”.
A research study that represents a unicum in the white wine world and we hope it can just be the primary step towards additional progressive tasks in this instructions.
