THE ‘SWEET NOT SWEET’ NECTAR OF BREGANZE
"“…THE PLEASENT DISTRICT OF BREGANZE OF MUCH NAME, FOR THE SWEET WINES, VERY TASTY, IT’S PRODUCING” ANDREA SCOTO – ‘ITINERARY THAT IS, NEW DESCRITION OF PRINCIPAL TRAVELS OF ITALY’ IT WAS YEAR 1610.
Witnessed the sweet nectar of Breganze was already served at that time!
A beautiful image of the ‘barns’, whereas the rooms are mostly ventilated and warm in the farm house, usually being the lofts, full of ‘Rosoli’, the long hanging braids of entwined clusters of Vespaiola, ‘’ Intorcola’ ” braided one another and to the ropes hanging for a period of four months to air dry. The loft windows usually set on the floor level, are left open so the natural ventilation does its job: preserving from the ‘noble rot’ and allowing some sun rays to favor the concentration of the flavors and the sugars, after the water has been clearing, evaporating from the grapes berries. And yes, its January when the withered Vespaiola is pressed, the liquid obtained is about 20 liters versus the 100 kilograms of pressed raisins. In one word a nectar.
- The strict processing regulated by the Presidential Decree of Oct. 7, 1995 expect the grapes to be at least 85% of Vespaiola and 15% of white berried not aromatic ones.
- The production zone including exclusively the Municipalities of the ‘Pedemontana’ (foothill area). In article 3 the indication of the exact borders.
- The winemaking of the clusters suitable to the production of the Breganze Torcolato can happen only when they have been subject to withering and they have reached a natural by volume alcoholic level of not less than 14%.
- The pressing must be carried out maximum at the end of February of the year following the harvest time.
- The maximum yield allowed in ready wine for consumption cannot be exceeding in any case 50%.
- The wine with Designation of Origin Breganze Torcolato can’t be marketed to the consumers before December 31st of the following year from the Harvest.
The Vespaiola autochthonous grapes of Breganze are harvested selecting the best clusters undergoing a peculiar treatment:
(THE CLUSTERS BRAIDING
A REAL RITE.
In September when the air begins to refresh and in the Vine Yards the voices of the harvesters are confused with the coming and going of the tractors collecting the cases loaded with clusters, the sweet Vespaiola is selected, the nicer clusters are separated, where the berries are undamaged and rich of juice and prepared for the ‘intorcolatura’ (the braiding them together). Dynamic and skilled hands bind the clusters together entwining them with the ropes that will be forming a long braid falling from the beams of the lofts towards the ground.
The waiting time is about four months, featuring continuous controls and while the show performed by the dehydration will culminate only with the liberation of the clusters tied together, for their alas, their pressing, being for us on the other hand an only joyful moment.
The nectar obtained, placed in oak barrels will be expected for 2 years and further on for another year when bottled, but the waiting will be repaid when finally we will have the satisfaction of pouring it in a glass, the silky wine, with brilliant color, with hints bearing to orange always featuring a bright aspect with undoubtful scents of honey, raisins and dates.
But not only!
The freshness scent of orange does not leave the palate but it is well defined and its presence is demanding for continuous sips of the ‘Sweet Not Sweet’ Torcolato, nectar of the Breganze Designation of Origin, just not only for the moments of meditation, but also while being seated around a nicely table set, enriched by chatting friends, exchanging comments, while tasting a blue or aged cheese platter and a wine glass of Breganze’s nectar.
Are you are willing to increase the chatting volume and positively hit the guests, a nice plate of Oysters and a ‘IoMazzuccato’ Torcolato wine glass. :) :)