Conegliano Valdobbiadene DOCG Masterclasses in UK
Two Masterclasses to discover some of the top expressions from this beautiful region. Technically focused seminars that will focus on the four key trends emerging in Conegliano Valdobbiadene. Presented by Sarah Abbott MW
A new campaign to educate the UK trade about Conegliano Valdobiaddene DOCG is being launched, including two Masterlcasses in June, open to members of the wine trade only.
Sarah Abbott MW will be helping to host two events, one in London and one in Manchester, to help bring to life the Prosecco Superiore from Conegliano Valdobbiadene.
Our seminars will explore four key trends emerging in Conegliano Valdobbiadene:
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.
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.
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.
“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.
The London event takes place on June 4 at 67 Pall Mall, SW1Y 5ES across two sessions between 10.30am to 12pm and 1.30pm and 3pm. These will be technically focused, invitation-only seminars that will focus on the four key trends emerging in Conegliano Valdobbiadene presented by Sarah Abbott MW.
The Manchester event takes place on June 5, 2.30pm to 4pm, at Lounge on 12 Manchester House, M3 3BZ. Please register using this link.