1. Wine in Oltrepo Pavese Production and tasting proff. Benenti (Biologia) e Origlia (Inglese)

2. Wine: how to produce it

Choice of the right vine

Kind ofsoil (sandy, argillic, calcareous) and climate (dry, wet)

Altitude of vineyards

From zero up to 600 mt slm

Plant density

>4000 vine/ha

Soil exposition

Sud, west

Chemical treatments

Organic or conventional farm

Productivity

Less quantity, more quality (< 100 q/ha)

3. Deseases

Plasmopara viticola (Protists)

Oidium tuckeri (Fungus Ascomycetes)

Botrytis cynerea (Fungus Ascomycetes)

4. Squeezing and must

Done bymechanical histruments

The juice or must is sent tosteel tanksuseful for fermentation

5. Red vinification

The fermentation occurs in the must with the skins for the extraction of the colorants (antociani)

Fermentation needs the addiction of yeasts

Red fermentation needs a temperature between 22 and 25C

6. White vinification

The fermentation occurs in the must without the skins because we want a colorless wine

White fermentation needs a low temperature (16-18C)

7. Sparkling wines

Sparkling wineis a wine with significant levels of carbon dioxide in it making it fizzy.Sugar is put in the wine for the re-fermentation that produces bubbles ( carbon dioxide orCO2)that may result from natural fermentation.

Champenois method : re-fermentation in bottles

Charmat method : re-fermentation in large steel tanks

Both fermentation needs very low temperature (12-16C)

8. Yeast

Yeastsare eukaryotic micro-organisms classified in the kingdom Fungi, with about 1,500 species currently described.Yeasts are the protagonists of the fermentation: they produceethanolandCO 2

The yeastSaccharomyces cerevisiaehas been used in baking and fermenting alcoholic beverages for thousands of years

C 6 H 12 O 6 2CH 3 CH 2 OH + CO 2+ 2 ATP

Glucosioethanolcarbon dioxide

9. SO 2 (sulfur dioxide)

Its a chemical additive

Positive effects:

• • Useful as antibacterical substance

• • Makes better colour in wine

• • Makes wines smart

Negative effects:

• • Dangerous for man because it producessulphite

10. Aging

Wooden (oak) barrels

• • Transfer of some substances from oak to wine

• • The porous nature of an oak barrel allows some levels of evaporation and oxygenation to occur in wine

11. DOC and DOCGControlled Origin Denomination

Denominazione di origine controllata("Controlled origin denomination") is an Italian quality assurance label for food products and especially wines.It was instituted in 1963 and overhauled in 1992 for compliance with the equivalentEUlaw onProtected Designation of Origin , which came into effect that year.

Its a quality and origin certification. Its purpose is:

To promote quality

To warrant security and tipicity

12. Wine Pyramid of quality