Conegliano Valdobbiadene DOCG Masterclass, the Premier Cru of Prosecco - AM

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St James's Room, 67 Pall Mall

67 Pall Mall

London

SW1Y 5ES

United Kingdom

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Join us for a Masterclass to discover some of the top expressions from this beautiful region.

A technically focused seminar that will focus on the four key trends emerging in Conegliano Valdobbiadene (for members of the wine trade only)

Presented by Sarah Abbott MW

Background

The appellation of Conegliano Valdobbiadene comprises just 8,088 hectares. Created nearly 50 years ago in 1969, Conegliano Valdobbiadene was one of the first appellations of Italy. In 2009, it was awarded DOCG status. Sales have increased sharply over the last 3 years, but the majority (58%) of DOCG is consumed in Italy. Domestically, this is a premium and dynamic wine appellation sold via restaurants, specialist retail wine shops, and cellar doors.

THEMES

Our seminar will explore four key trends emerging in Conegliano Valdobbiadene:

  1. 1. More dry

A key trend for Conegliano Valdobbiadene is that more wines are being made in Brut Nature style, often from single vineyards. Many producers of Conegliano Valdobbiadene select vineyards specifically for their suitability for their eventual wine style, and level of sweetness. A new generation of producers is working with skin maceration, natural yeasts, lees-ageing, and long and slow secondary fermentation in their drive for stony, mineral wines with delicately perfumed aromatics and airy intensity.

  1. 2. More specific

The second key trend is a focus on the specificity of terroir. The ‘Rive’ (site-specific) category is now the fastest-growing of all Conegliano Valdobbiadene DOCG sales in Italy. These “cru” sites are showcased by producers making both the driest styles and rounder styles of Conegliano Valdobbiadene DOCG. More specific still, the 107.8 hectares of historic and vertiginous Cartizze vineyards are expressed in both bone-dry and off-dry styles with balanced sweetness.

  1. 3. More sustainable.

Alongside this solicitude for the terroir is a major drive for sustainability. Practical, social and ethical considerations are driving this movement. New viticultural protocols developed by the Consorzio, producers and technical specialists are being implemented across the region. Individual estates are turning even deeper green, with organic, biodynamic, and biodiverse cultivation philosophies succeeding despite the challenges of the climate.

  1. 4. More diverse

“Our young people are returning - they see a future here”, said a producer on a recent visit. Inspiring young vignerons are returning to family vineyards, benefitting from their experience in previous careers in finance, marketing, and product design. They bring dynamism, innovation, and a global perspective. Their influence is behind the increasing popularity of an artisanal Frizzante style, produced from bottle fermentation. (And termed “Colfondo”, literally “with sediment”, by some producers.) This low-sulphite, unfiltered, bottle fermented frizzante is hugely popular in the hip Italian on-trade. This style is fleshy, lightly cloudy, delicately fizzy, and dry but fruity. It is an updated version of what grandad used to make. Undoubtedly influenced by the natural wine movement, many of these artisanal Frizzante are made from base wines fermented using natural yeasts, and extensive lees ageing, and are necessarily very low in sulphur. When it comes to Brut Nature and other bone-dry styles, growers are also using techniques such as skin maceration to build in balancing but lively richness. Several growers with prize Rive sites are using the traditional method. And some have reintroduced historic old grapes alongside Glera. Some are even making still (‘Tranquilo’) wines from prize rive to show off the mineral perfume of the terroir.


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St James's Room, 67 Pall Mall

67 Pall Mall

London

SW1Y 5ES

United Kingdom

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