VINI AUTOCTONI - MORNASCA - CROATINA
VINI AUTOCTONI - MORNASCA - CROATINA

Red "Orione" Mornasca

Rosè Mornasca Metodo Classico

Bonarda from Croatina Grape

PROGETTO AUTOCTONI (Native Grapes project)

 

The Progetto Autoctoni is the fruit of a desire to express our local growing area utilising solely grapes native to the Oltrepò Pavese, in particular a red grape, the Mornasca, which a few centuries ago grew in a few vineyards lying in the commune of Mornico Losana. With this mission in mind, a few years ago we stopped producing wines from other grapes; although they were superb and quite popular, they were made from grapes that were not native to the Oltrepò Pavese.

 

Mornasca, known also by its older name of Uva di Mornico, was present in the vineyards of this town even before the phylloxera devastation, and it was used in the first half of the 1900s to answer consumer demand from the Milan area for wine in large quantities, since the grape produces a fairly heavy crop. Nevertheless, it fell into disuse in later generations of winegrowers, who, for various reasons, replaced it with varieties whose wines seemed more suited to contemporaneous tastes.

 

A few years ago, following the rediscovery of Uva di Mornico by our winery, which had long remained without any official recognition, it was included in the National Register of Wine-grape Varieties, thanks to a study conducted by the University of Milan, and it was given the name Mornasca.

 

The crucial step came in 2005, when Domenico Cuneo stumbled on the true quality potential of this gape, thanks to a small estate vineyard that had been preserved. That year, short pruning, which we had performed in order to reduce its normally heavy crop, combined with a late harvest caused by adverse weather conditions, yielded a red wine whose qualities were the opposite of those obtained in the past. That was how we experienced the first vintage of our new wine.

 

Nonetheless, our project took shape only after a few more years, following the planting of a new vineyard with Mornasca. Thanks to this grape’s great versatility, we have been able to produce a second wine style with obviously quite different characteristics, a superb sparkling rosé.

 

To make this latter wine, we harvest the grapes during the traditional period; for the full-bodied red wine, on the other hand, we let the grapes super-ripen on the vine.

 

In addition to the wines from the Mornasca, the Progetto Autoctoni includes the ever-popular Bonarda, made from the Croatina grape, a variety that has always served as one of the Oltrepò Pavese’s standard-bearers.

 

 

Red "Orione" Mornasca

Grape : 100% Mornasca (Uva di Mornico)

 

Sensory profile :

 

Dense ruby red colour. On the nose, notes of red fruit (plum and cherry) and black (cassis) predominate, lifted by a smooth impression of spice and a crisp hint of black liquorice.

On the palate, the optimum balance between alcohol, tannins and acidity offers perfect support to a superb structure.

 

Vinification process :

 

The harvest takes place in the final weeks of October, when the grapes have reached super-ripeness on the vine. The berries are then removed from the cluster, very carefully so that they remain whole.

The must is given a temperature-controlled fermentation at 28-30°C in horizontal fermenters, which gives the must better contact with the skins.

The wine is drawn off and completes its fermentation in steel tanks at 25-26°C, in order to preserve its aromas, and then matures in tonneaux for about a year.

Orione is suited to lengthy cellaring and will yield splendid results.

 

Food pairings :

 

Orione partners beautifully with the finest meat presentations, with game, as well as with aged cheeses.

To enjoy it to the fullest, uncork the bottle at least a couple of hours before drinking it, so the wine can breathe; serve in large tulip-shaped stemware, at 18°C.

 

 

"Rose" Mornasca -

Spumante Metodo Classico

Grape : 100% Mornasca (Uva di Mornico)

 

Sensory profile :

 

Appearing a shimmering antique rose, it is rendered even more elegant by its long-lingering bead of pin-point bubbles. It releases intense, complex aromas: first to emerge are delicate impressions of yeast, followed by emphatic floral and fruit notes, with rose petals and geraniums gradually yielding to lovely scents of pomegranate. On the palate, the wine has a superb structure and a beautiful balance between fruit and acidity. The lengthy, mineral-laden finish nicely mirrors the floral and fruit fragrances on the nose.

 

Vinification process :

 

Immediately after the grapes are picked, the clusters are gently pressed, in a series of pressings at no more than 0.5 bars of pressure. Following its initial fermentation, the wine is given a deep filtration, then chilled and allowed to mature in steel. The following summer, cultured yeasts and a certain amount of sugar are added to the wine, and it is bottled. Once the second fermentation is complete, but not sooner than 18 months, the bottles are riddled and disgorged; they are given a liqueur d'expédition and the bottle is sealed with the final cork closure. After a further maturation period of some six months, the sparkling wine is ready for enjoyment.

 

Food pairings :

 

It is excellent if paired with fried fish, radicchio lasagna, salmon tartare, and cold cuts.

Serve at 8° C in tall, slender flutes. Store horizontally at 15°C or less.

 

 

 

Bonarda

Grape : 100% Croatina

 

Sensory profile :

 

Appearing an intense ruby red, this Bonarda produces a light, creamy mousse upon pouring. Its emphatic, penetrating bouquet releases scents of dried plum, dark cherry, wild berry, and hazelnut.

It is smooth and full-bodied in the mouth, with barely-perceptible tannins, which far from disturbing its balance in fact give the wine an impressive personality.

 

Vinification process :

 

After a quality-selection in the vineyard, the grapes are pressed and the must is given a 4-day fermentation at 30°C to avoid any extraction of tannins.

 

Food pairings :

 

Delicious when paired with cooked salumi, with full-flavoured first courses, and well-spiced red meat dishes. Best enjoyed at 16°C in medium-sized glasses.

StampaStampa | Mappa del sito
Cascina Gnocco Frazione Losana 20 27040 Mornico Losana (PV) ; Tel. : +390383892280 ; mail : info@cascinagnocco.it ; P. Iva : 01097800187