Pienza in November: it 's time to wine "Novello" or "Beaujolais Nouveau" .... But do not make the mistake of confusing it with the "new wine"! How many people confuse new wine with new wine! Take care must begin by saying that the new wine is the one that comes from the last harvest, is still alive with anhydrous 
carbon ide mentioned and still small fermentation in corso, l’aspetto, la vivacità e vinosità dipendono dalla zona geografica in cui ci troviamo, da quando è avvenuta la vendemmia e dal tempo intercorrente da quando si è completata la vinificazione a quando lo spiniamo per degustarlo e si …. perché il vino nuovo va spinato possibilmente in cantina direttamente dalla botte o cisterna/serbatoio aprendo l’apposito rubinetto (spina). Parliamo quindi di un prodotto giovane anzi di un parto prematuro di un vino che si sta facendo e che probabilmente ha ancora bisogno di maturare sui propri lieviti per un pò, la degustazione di un vino nuovo è possibile sempre da qualsiasi produttore diciamo da quando è pronto fino ai primi caldi primaverili, manterrà its fragrance and freshness until it has completed the fermentation and aging begins.
The new wine is now understood as something else and it is not comparable .jpg)
with a new wine in Italy are currently about 350 producers who produce them. Before it was "invented by the" French "in the thirties was identified with the new wine and new wine the last harvest, now is not so because even in the presence of the same raw material" the grape "The resulting wine is product in an entirely different way than the traditional wine-making, in fact we see the main differences:
- The technique of carbonic maceration vinification - the wine that differentiates classical recall involves the stripping and the natural fermentation of grapes - grapes rather to fill a container at a controlled temperature around 30 ° C saturated with gas (carbon dioxide ) and hermetically sealed for a period of up to three weeks. A small proportion of grapes, the lower, still crushed by the weight of the grapes above and free juice begins to ferment, which, thanks to the yeast in the grapes, producing alcohol and carbon dioxide, this gas rapidly saturates' environment, where grape whole intact cells are forced to modify their metabolism, making a kind of intracellular fermentation (or autofermentazione) giving color to the pulp. At the end of the period of stay in the bath, saturated with carbon dioxide, the grape has a far lower amount of acid from the origin, are also trained new members fragrant, reminiscent of strawberry and raspberry, as well as an intense fruitiness of 'grapes. At that point the whole mass is crushed and placed in the fermentation vat, where in two or three days, will end the transformation of sugar into alcohol. At the end of p eriod of stay in the bath, saturated with carbon dioxide, the grape has a far lower amount of acid from the origin, also new components are formed fragrant, reminiscent of strawberry and raspberry, as well as an intense fruity grape.
- historical 
mind the new wine can be traced back to a technique developed by Pasteur already used for the first time in France in the Burgundy area (around the town of Beaujolais) in the 30s of XX century by the researcher Flanzy that experienced the preservation of the grapes in containers saturated with carbon dioxide (CO2) and obtained a must involuntarily and pleasant scent. In Italy it was first made by Angelo Gaja in the '70s with the "Vinotiere" and James Tachis for 'S. Giocondo' of Marchesi Antinori,
- is important to note that our New Wine is produced in part with the same soaking - it varies according to the specification ranging from 20 to '80% (the remaining old wine can not be recycled, but only the last harvest), and using less than 62 different varieties of but only 7 international, planted in areas ranging from northern to southern Italy. The Italian legislation regulating the production of Novello leaving great freedom to the companies about the minimum quantity of wine produced by carbonic maceration, which must be contained within the final product http://www.webalice.it/sauro.avezza/decreto% 2013 -07-1999.pdf . The only limit is set equal to 30%, which is the minimum in order to appeal in this way. You can then find wines for sale that contain 100% of wine derived from carbonic maceration, like wines that contain only 30% with the addition of 70% of wine produced by traditional fermentation. The grapes must be of the same year of harvest. Since the quality of the novel is arguably the highest in the first case, you need the ability to understand the quality of different products on the market, to taste a wine that possesses all the features that make it unique. 
- Unlike the French, using only the Gamay grape, we use a little ' all varieties. The Novello is produced in all regions of Italy, while the French Beaujolais is made in the territories north of Lyon. The French, however, are more rigid rules and force manufacturers to use only 100% of wine made by carbonic maceration. Even the start date of the sale are not the same: our law provides as the starting date November 6, while the French allow the placing on the market later, the third Thursday of the month.
- Historically, the first Doc was the Bardolino Novello, made from grapes of Corvina grapes (mostly), Rondinella and Molinara (the Venetians with the Tuscans are always among the first to be working on "creations" vinicole di tutti i generi!). I vitigni più utilizzati sono – nell’ordine- merlot, sangiovese, cabernet, Montepulciano e barbera. In crescita negli ultimi anni anche le produzioni di vini novelli monovitigni, fatti cioè esclusivamente da una singola var ietà di uva, che utilizzato delle varietà autoctone, uve tipiche di un determinato territorio, come ad esempio: il Nero d'Avola Siciliano, il Cannonau Sardo o l’Aglianico Campano. Le aree italiane di maggiore produzione di questo vino sono soprattutto il Veneto, il Trentino Alto Adige e la Toscana. L’Italia conta una pro 
duzione di circa 15 milioni di bottles, protected designations of origin where it is expected the Novello about 60, while over 160 are typical geographical indication. Enoteca promote the first in a novel Breath Puglia Igt particularly fragrant and long-lived (figure)
- Novello wine matures in a short time, so that should be bottled before the end of December and consumed within a few months. This is because while on one hand, the carbonic maceration extracts from grapes and fresh fruity aromas, it does not allow you to extract a sufficient number of a number of other substances that provide longevity to the wine. Note that the limited or partial carbonic maceration with various wines which are produced novel is also used for wine very similar to those obtained with the total or in large part, carbonic maceration, and to give it a much longer life;
- it should be emphasized that the method of fermentation with carbonic maceration, in addition to olfactory particular, gives the wine a particularly vivid color with purple hues that recall the taste and dominated by the freshness of the flavors. The new wines are so light, less structured, soft tannins and just a few, mostly very fragrant aromas, fruity with dominant apricot and banana.
- for the combination, the new wine to the traditional approach, also called the period, è quello con le caldarroste, ma si abbina molto bene con salumi no 
n troppo grassi, formaggi poco stagionati e alle carni bianche. Un bicchiere di vino novello in questo periodo è particolarmente indicato per l’aperitivo, vista la sua semplicità ed il moderato grado alcolico. -per la tipologia da scegliere, visto che in etichetta sono riportate ben poche specifiche, mi orienterei sui vitigni più eclettici poco tannici e fruttati quali: Merlot, Montepulciano d’Abruzzo, Barbera, Teroldego, Sangiovese recentemente anche il primitivo e la malvasia nera pugliese con meno sentori varietali ma certamente con più acidità fissa, che conferiscono al vino freschezza e armonia. So interesting, in general, varieties with low tannin content that allows a better boost of softness and fragrance.
Links of interest:
http://www.vinonovello.org/
http://www.vininovelli.com/modules/news/article.php?storyid=2
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