Every year, in March is time to bottle the new vintage and to consider the characteristics of wine compared with the year before.
What there is behind a wine vintage? Which are the determinant moments that lead to making wine? Let’s see which ones are the ten most influential factors about making a bottle of wine before it goes on the market.
CLIMATE: The vine prefers temperate or warm temperate climate thus the referral latitude is between the 30° and the 50° parallel. The three factors that affect the climate are latitude, altitude and distance from the sea.
WHEATER: During the year, beyond the climate, atmospheric events like rain, hail, frost, snow or particular strong wind have to be taken into high consideration. Therefore those natural atmospheric actions can contrast, limit or compromise the life cycle of the vine.
WATER: Water is essential for the wine growing but in the right quantity. Too much water could lead to excessive growth of the crop resulting in a wine with less body, alcohol and fruit intensity. On the other hand, if the rain i slow, ground management takes place to facilitate the penetration and conservation of water. Lastly, in case of necessity and if allowed, irrigation can be practised.
NUTRIENTS: The vine needs nutrients and these are found in the soil. The vine is very adaptable and can grow in different kinds of soils but the ideal is the poor one. The vine, if the ground is too rich in nutrients, would grow too much and would struggle to find enough quantity of water needed while in poor soil it can develop and grow homogeneously.
TEMPERATURE: An appropriate temperature is important for regular vine growth and to ensure the production of sugars that will develop in alcohol. Particularly during the budding period, the ideal temperature should be around 8-10 °C and if it goes under 3 °C the whole production is at risk.
REGULAR GROWING: The vine needs constant management to grow properly. During flowering, for instance, the vine has to be trimmed to assure the right exposition to the sun and regular growth. Crops too small would result in not good quantity and too big ones would affect negatively the quality.
HARVEST: Harvest can take place in different moments between June to October depending on which grape and what kind of wine is wanted. Also, the harvesting time is very relevant because temperature affects the elements present in the berries. The factors to take into consideration are acidity, sugars and the polyphenolic maturation of the grapes.
BOTTLING: Bottling takes place when the wine has completed the vinification process and it is ready to rest in the bottle. Generally, it comes in the spring to avoid too much hot or cold temperature. It is important to do the bottling in a clean and safe environment to exclude the danger of bacteria that could have a negative impact on the quality of wine.
CORK: According to the wine looking to produce the cork choice can be very relevant. In case, for example, of a white wine vinified in stainless steel tanks, made to drink in one or two years, will be better to go for a cork that preserves as much as possible the freshness and the primary aromas. On the other hand, with a more complex white or red can be valued a cork that makes the wine breath to complete its development. However, the cork can let go through too much or too little oxygen resulting in oxidation or reduction in wine.
AGEING: Ageing in the bottle is the last step before wine goes into the market thus it is a very important stage. The bottles should be kept at cool temperature around 14 °C, in a place with low light and in a horizontal position to keep the wine in contact with the cork.
Therefore there are many elements around the realization of a bottle of wine and those contribute to making oenology particularly charming as, although it has been repeating itself for centuries, it continues to reserve surprises year after year.
How will be the next one?
Baglio Diar has just bottled the new vintage now it is up to you to judge…