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The morphology of the vine
From studies conducted by Prof. Boselli and others, on the vineyards cultivated according to the traditional system in the area (festoon), it results that the vine has the following characteristics.
The shoot top, observed to the length of 10-30 cm, is green with shades of white, with erect axis (sometimes in pastoral), arachnoid and expanded. The first three apex leaves, green with carmine rim, they have unfolded flap sometimes bent at eaves.
In full bloom the bud has an upright habit, is hairless, ribbed, with cross sectional circular .the Cirrus clouds are bifid, medium long with discontinuous distribution.
The adult leaf is of medium size, sometimes small, pentagonal leaf sometimes trilobed; the top pagina is glabrous, medium green color,the bottom of the pagina is averagely tomentosa or with very sparse nap, soft green color . The red petiolar sinus is little opened to U, sometimes very open; the upper lateral sinuses are open to U, like so the lower lateral sinuses, if are present.
The flap is protruding at the petiolar insertion, bullous on average; and the teeth are straight convex, medium
The inflorescence is medium long, starting inserted from the fourth node.
The bunch is on average large and sparse, stretched and with multiple wings. The peduncle is visible, semi-woody
The berry is average small-medium size, uniform, ellipsoidal shape, with circular cross-section; the peel is thick, uniform blue-black color, very pruinose

The pip on average two to three in each berry, are pear-shaped, with short beak. The sugar concentration of must is high, the acidity is medium low
Phenological characteristics and productive
The vine has poor vigour and low productivity. In fact the values of real and potential fertility during five years of experimentation, they never passed the values of 1.27 and 0.96, staying well below the values of the variety of comparison . High the percentage of blind gems (25.7%).
Contained is the production per vine, which reveal 11.5 Kg/plant, with a cluster middleweight of 284 g and a middleweight of berry of 1.92 g. The lack of vigour of vine finds confirmation in the value of the weight of pruning wood, which does not exceed 2 Kg. Budding occurs normally in the second ten days of April; it flowers between the third decade of May and the first of June; The veraison falls at the end of July, while the full ripeness of the grapes is expected for the end of September.

The wine Casavecchia
At this point we have to give the word to Moio, which is undoubtedly the academic who knows more than others, this vine and its potential:
"It is characterized by a weak titratable acidity that permit easily to achieve a balanced taste without the need to resort to malolactic fermentation. Anthocyanins are much more than in Aglianico, in fact it is a grape that stains terribly already during harvest, the tannins are very soft.
The Casavecchia grapes are harvested in mid-October and the wine has strong aromas of red fruits with characteristic extremely recognisable.
The aromatic characteristics wine Casavecchia are different from the wine obtained with grapes of Aglianico, and very different from those that characterize the wines Merlot, Pinot Noir, Zinfandel, Nero d'Avola and Cabernet Sauvignon.
The aroma of the wine Casavecchia is very typical and it is dominated by sensory attributes that describe smells of herbs, leaves, underbrush, dried mushrooms, green pepper, carob, dried licorice. "
This analysis explain how this wine obtained with such rapidity a wide and unanimous consensus by more esteemed guides's wine
From the analytical point of view,the triennial surveys conducted by Dr. Moio, using the Department's Centers of Agriculture of the Campania region, showed that:
The sugar content of the grapes is changed from a minimum of 22.50 to a maximum of 24.20° Brix;
The titratable acidity is between 4.87 and 5.35 g/L, while the pH of 3.39 and 3.49.
This allows to obtain a very soft wine right from the initial stages subsequent to the alcoholic fermentation. As regards the polyphenolic kit of the peels the data show that it is less rich than that of Aglianico. Very high is the content in anthocyanins.

These data are marked in the characteristics of the wine, that if it presents a high content of alcohol (13 and 14.20%) and excerpts, it shows the titratable acidity's values significantly lower than those of Aglianico, but comparable to those of Merlot and Cabernet Sauvignon.
Finally, the high content of anthocyanins typical of the polyphenolic KIT, permit to Dr Moio to argue that the Casavecchia wine has a high aptitude for aging,
during which should greatly enhance both in the balanced taste and in the aromatic complexity".

The studies conducted within the framework of the regional research programme, by Prof Borselli and Prof Moio, together with the efforts made by producers, allowed us to rediscover an ancient vine that can contribute to the development of wine-growing in the area where he was found and preserved
There are many others vines campani, as indicated in the introduction, kept on the fringes of the sector, but deserving of similar appreciation. Such genetic wealth represents a patrimony that bodes well on the prospects of development of a vital sector for the economy of many areas in the region.


Casavecchia historical outline are taken from the "Portale del vino della Regione Campania"
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