When a vintage sparkling wine should be produced?

by Marta Burgués

When we say ?vintage? sparkling wine, namely, made from grapes grown entirely from the same crop or year, as opposed to ?non-vintage? type, in which grapes from different years are used, the important thing is to reflect the personality of the grape, the terroir, and the producer of the wine itself, as well as the particularities that climate may develop in the product of the vine in that particular year.

A fact which allows managers of wineries unleash their creativity without being subject to the rigidity required when it comes to making a product by mixing various vintages, which traditionally seeks to obtain consistent results for a demanding market such as the quality sparkling wine.

The point is that the challenge of a vintage sparkling wine is always different, depending on the specific characteristics of the crop. First, not all years are good to develop a ?vintage?. The type of grape is also influential, of course, and that complicates the issue, since in order to be worthwhile to invest the effort necessary to develop a sparkling wine of this kind, good crops in different varieties should be combined, if it is decided to develop a multivarietal vintage…

In fact, some of the most exclusive cellars produce vintage sparkling wines only a handful of times each decade, coinciding with the most spectacular vintages for experts, who seem to agree in pointing -in recent years- that coincided with warm or even moderately warm years, not so much with the colder ones, though of course there are exceptions, as in any activity dependent on the vagaries of the weather and nature, making a true art the development of a vintage sparkling wine.

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