Custoza DOC (2024) - Cavalchina

Winemaking methods used for Custoza DOC

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Post-fermentation blending

Post-fermentation blending, also known as post-fermentative blending, is a winemaking practice that consists of combining wines from separate fermentations only after each has completed its own fermentation process. It is a technical and stylistic choice that allows the producer to control the final balance of the wine with precision, making the most of the best characteristics of each component. This technique is very common in both white and red wines, and is often used in terroir blends, in international blends and also in great metodo classico sparkling wines. Why is post-fermentation blending carried out? Because each grape, parcel or vat can express different characters: aromatics, acidity, structure, softness...The final blend is the result of tastings and micro-blends, in order to find the best possible balance.It makes it possible to manage spontaneous fermentations, and those in wood, stainless steel, concrete or amphora, in different ways, and then to combine them afterwards with precision. Practical examples of use Blending of different grape varieties, e.g. Cabernet and Merlot, Grenache and Syrah, Chardonnay and Viognier. Wines obtained from different vineyards, with parcels vinified separately to preserve their identity. Different fermentation vessels: stainless steel, barrique, concrete or amphora. Blending of wines with or without malolactic fermentation, to balance freshness and softness. Advantages of Post-Fermentation Blending Absolute precision in the final result.The possibility of correcting natural imbalances (e.g. too much acidity or structure).Better expression of the complexity and harmony of the wine.Each component can be managed and matured to measure. Wines that use this technique Bordeaux blends: Cabernet Sauvignon + Merlot + Cabernet FrancSouthern Rhône blends: Grenache + Syrah + MourvèdreMetodo Classico: cuvées are often the result of post-fermentative blendingWines from native varieties vinified as a single variety, then combined to create balance between parcels

Ageing methods used for Custoza DOC

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In stainless steel (1–6 months)

Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.

Time on the lees for Custoza DOC