Vino Novello

Novello is similar to its French cousin Beaujolais nouveau in taste, body and color, but is produced using several grape varieties with a more liberal fermentation process.

The natural yeast migrate from the skin of the grapes into the pulp, looking for water and oxygen, and the fermentation takes place.

The whole bunches are placed within a designated 50 to 70 hl (1,300 to 1,800 US gal) tubs, in which after producing a vacuum of air is blown CO2 at 30 degrees Celsius for 7–14 days.

Yeasts indigenous to the pulp from the peel migrate in search of oxygen and water, triggering a process of intracellular fermentation.

[1] Italy will produce approximately 9 million bottles of Vino novello in 2009, some 4% down over 2008, with 236 vineyards making the wine compared to 246 in 2008.

[3] Common grape varieties used in production of Vino novello are: Barbera, Cabernet Sauvignon, Canaiolo, Ciliegiolo, Dolcetto, Grignolino, Merlot, Nebbiolo, Pinot noir, Refosco, Sangiovese and Teroldego.