Babarolo Piedmont Wine Lexicon - I

Babarolo Piemont Wein Lexikon - I

IGT

IGT or the Indicazione Geografica Tipica was a classification created in 1998 with the aim of creating a middle rating level between the rating for simple table wines (VDT) and the high-quality DOCG wines. After the EU wine market regulation from 2009, the IGT became the classification IGP (Indicazione Geografica Protetta). However, in addition to the modified rating, winegrowers may also list the old traditional ratings such as the IGT on the label.

IGP

The IGP stands for the Indicazione Geografica Protetta and thus for a classification within the EU wine market regulation from the year 2009. The new quality classification replaces the older national quality grades, however as so-called "traditional terms" may also be listed on the label of a wine. The quality level IGP is in second place in the quality hierarchy behind the quality wines (IOP) and before wines without indication of origin, the former table wine.

To be included on the quality level IGP, the grape varieties must be obtained from protected growing areas . In addition, the wines must meet quality requirements in terms of grape varieties, cultivation, yield, harvest and aging, which are less strict than for quality wines but stricter than for table wines.

Intercellular

Intercellular fermentation is a whole cluster fermentation in which the destemming step is omitted. Instead, the blue berries are added to the mash along with their stalks (stalks and stalks). The expected effects are offset by a high level of effort, which is why whole cluster fermentation is only rarely used. It is widespread almost exclusively in Burgundy, where Beaujolais, for example, is a red wine that is produced using this method.

Winegrowers expect better aeration during fermentation from intercellular fermentation and thus a fresher wine, a better must flow and more complex aromatics from the additional lignins, tannins and proteins found in the stalks and stalks. The contained catechins also act as antioxidants as scavengers of free radicals and thus have a health-promoting effect. Due to the high water content of the stems between 50 and 80%, the wine is slightly diluted during fermentation, which ultimately loses 1 - 1.5% vol. in alcohol content.

In addition, there are thin-skinned grape varieties such as Grenache, Syrah and Pinot Noir, which respond particularly well to whole-cluster fermentation and gain a special degree of structure and character through this form of fermentation. Of course, the method is not entirely new, since the addition of the stem structure to wines was not unusual before the invention and spread of the destemming machine.


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