Novello is a one-of-a-kind, its production is unlike any other wine. Its name is derived from the French vin primeur or vin nouveau, meaning “first wine” or “new wine”. It is often mistakenly confused with young wines or recent vintages, i.e. with products that have not yet aged, which is why we are keen to shed light on its distinctive feature: fermentation by carbonic maceration.
Let’s see what it’s all about.
How Novello wine is produced
Carbonic maceration is a wine-making technique in which whole grapes are fermented in a carbon dioxide rich environment at about 30° C prior to crushing. Grape fermentation is favoured by the absence of oxygen. The resulting intra-cellular anaerobic metabolism inside each berry causes the conversion of sugars and malic acid into alcohol, and a considerable production of glycerol. The skins, rendered fragile by this process, collapse under the weight of the compound created, and the grapes split apart. These are then left to macerate for a few days, while the alcohol absorbs the aroma and colour of the skins. What remains is then pressed and vinified using traditional methods. Moreover, in order to be defined as Novello, the wine must:
- have at least 40% of its grapes fermented by carbonic maceration;
- have an alcohol content of at least 11%;
- be subjected to maceration for at least 10 days;
- have a total of less than 10 grams per litre of residual sugar.
Tasting, combinations and storage
Novello wine is characterised by an intense red colour with purple reflections. Sparkling, fruity and fresh to the palate, it is best served with dishes based on autumn ingredients, especially chestnuts. Sipping a glass of Novello wine while enjoying some roast chestnuts, a neccio (chestnut crepe) or a slice of castagnaccio (chestnut cake) for dessert, or while digging into savoury chestnut-based courses, offers moments of intense pleasure for the palate.
Moreover, Novello wine releases its full aromatic notes when paired with mushrooms - both fresh and dried - and with artichokes. Novello wine is best drunk within six months of being placed on the market, because its particular production method makes it free of tannins, one of the main preservatives of wine, and its organoleptic properties may deteriorate in time.
To preserve the fresh, characteristic aromas of Novello wine, we recommend storing it in a dark place at a constant temperature of 20° C. Storing your Novello wine in the refrigerator or in a bottle rack could, therefore, compromise the quality of the product by exposing it to sudden changes in temperature and light. In the absence of a suitable place, such as a basement cellar, using a wine cooler is the ideal choice, not just for your Novello wine, but for all your favourite wines.
