After a good night sleep in 80 degrees with high humidity, we go to school bright and early.
Lecture on a new strain of Lactobacillus that can ferment L-malic acid at high pH better than E. Oeni. In the US we just add tartaric acid to adjust a lower pH. In Europe that is considered doctoring the wine/juice. This and other lectures took place in the morning and after lunch.
After the last lecture it was back on the bus......
We arrive at Ca' del Bosco, Sparkling wine facility, in the Fraciacorta DOCG, Lombardy sub-region, Provence of Brescia
Major grape varietals in Fraciacorta:
White: Chard, Pinot Blanc
Red: Merlot, Nebbiolo
A work of Art?.......
Very High tech winery with no spared expense. All gravity fed, meaning no pumps. This turned out to be common within Italian wineries, especially the newer facilities.
Riddling Process over time. The yeast and sediments slowly collect into the neck of the bottle until disgorgment. Tirage is the extra time before removing the yeast from the bottle.
Cody, Me, John
Dinner
Sweet sparkling to finish off the night....
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