Vespolina grape: 100% autoctono or as blend in Ghemme ea.

Vespolina is one of the authentic varieties that can be found in Alto Piemonte.  One could already find writings in 1825 (Acerbi) and even in 1817 and 1839 (Gallesio) in which Vespolina was mentioned but then described as Vitis Vinifera Circumpadana. 

When phylloxera was born, production was low. This was due to the fact that this grape had a very irregular ripening because it did not immediately adapt to the American vine.  On the other hand also because the Vespolina was not immediately so resistant to diseases.

The soil is extremely important for this Vespolina variety. The soil must be rich in magnesium and potassium and the choice of vine is also very important. Apart from these facts, one should pay more attention and monitor the production very well compared to other grapes.

There is a very great potential - especially with the climatic changes - that the grape already hydrates to the vine.  This is not such a disaster as it happens just before harvest because the grape then has a fairly high concentration of aromas of pepper and red berry but it is less good when it occurs in August. The "green harvest" of this variety does not have to be done immediately because there is already a low production anyway. Only cut away the leaves a little so that the grape can ripen optimally in a less sunny season.

Vespolina has been used in recent years as a wine in its own right (100% Vespolina) but it is also used as a blend with Nebbiolo, Croatina, Uva Rara to produce world-class wines, especially Boca, Gattinara, Ghemme, Lessona.  Also wines Bramattera, Costa della Sesia, Colline Novarese, Fara, Oltrepe Pavese and Sizzano contain a small part of Vespolina.

The contact with the skin is relatively short, about 4 to 7 days at a controlled temperature.

The 100% Vespolina's can be said to be real pearls because there are few grapes in the world that can lead to a perception of red currant cocktail in such a powerful format and Vespolina is thus on top. 

The colour is an intriguing red... and can be a little variable in hue depending on how effectively the grape has performed before picking.  Enrico Crola's Vespolina is brighter compared to Paride Chiovini's. 

The perception of the aromas in the nose are as for the spices: cinnamon, marjoramon, and white pepper.  Also very high concentration of red berries and also balsamic, roses,...

In the mouth: an acidity that is perfectly balanced for its variety, red berries and of course the peppers.

According to a recent study, the vespolina is also rich in rotundone, which means that the grape must be optimally ripened, otherwise the peppers will get too strong. That is precisely why the producers of Vespolina are so busy monitoring the grape in the vineyard.  Furthermore, it is absolutely not done to use new oak barrels in the cantina.

For Vespolina we would like to highlight two products: Enrico Crola from the area of Novara and Paride Chiovini from Ghemme with Afrodite.

Enrico Crola - Vespolina 

Paride Chiovini from Ghemme with Afrodite.