NextGen Fruit Group’s Post

It’s official: 𝐕𝐞𝐜𝐜𝐡𝐢𝐨 𝐂𝐨𝐧𝐬𝐨𝐫𝐳𝐢𝐨 𝟏𝟗𝟓𝟑 𝐰𝐢𝐧𝐞𝐫𝐲 is an integral part of our portfolio. It is a 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐭𝐞𝐫𝐫𝐢𝐭𝐨𝐫𝐢𝐚𝐥 𝐫𝐞𝐠𝐞𝐧𝐞𝐫𝐚𝐭𝐢𝐨𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 that stems from the desire to restore confidence in the farming industry, transforming grapes grown with respect for the environment, using only indigenous yeasts and valorising the tradition of re-fermentation in the bottle and maceration on the skins. The grapes processed by the Vecchio Consorzio 1953 come from the 𝐏𝐢𝐚𝐜𝐞𝐧𝐳𝐚 𝐡𝐢𝐥𝐥𝐬, an expression of the extraordinary geological diversity, in terms of soil composition. The wines are the result of the processing of grapes grown under 𝐨𝐫𝐠𝐚𝐧𝐢𝐜 𝐟𝐚𝐫𝐦𝐢𝐧𝐠 methods, while vinification is guided by the logic of low intervention. We are sure that this collaboration will bring great satisfaction and 𝐞𝐱𝐜𝐞𝐥𝐥𝐞𝐧𝐭 𝐫𝐞𝐬𝐮𝐥𝐭𝐬. #wine #vecchioconsorzio #newwinery #piacenza #winemarket #organic #edoardofreddi #edoardofreddiinternational

Discover the principles and practices of regenerative agriculture and how it can affect the winemaking practices. https://bit.ly/3X5h9fH #RegenerativeAgriculture #SustainableFarming #EcoFriendly #GreenAgriculture #SoilHealth #SustainableFuture #Sommsation #Wine

ESTATE DISTILLERIES? TERROIR DRIVEN WHISKEY? Could a bottle of whiskey express the varietal grain from which it is made? How about the farm on which it grew? Most recognize that corn differs from rye or wheat based whiskeys in terms of expression, but how much might different varieties within each grain family change the end result? Could varieties grown on different farms taste different? Yields certainly vary so why not flavor? When the lion's share of whiskey sold in the United States is made from giant bins of grain labeled "VNS", or Variety Not Specified, grown and shipped to grain elevators combining multiple farms, it comes as no surprise that some with vested interests might be quick to question how much a specific grain, place or farming technique might matter to the final product. Ask a farm-distiller, however, and you will hear how in house trials show, how when all other variables remain the same, that different grains are distinct in their expression. In the recent Wine Enthusiast story: Ground to Glass: Heritage Distilleries, 4th generation farmer, biochemist, and Master Distiller Mike Swanson from Far North challenges the notion from bourbon "expert" Fred Minnick that farming isn't as important in whiskey-making as in wine-making. #WineCoDrinks #FarNorth #Rye #Bourbon #Gin #MNGrown #MNMade #MinnesotaPride #MinnesotaProud #DrinkLocal #DrinkingIsAnAgriculturalAct #WineCoValues #Terroir https://lnkd.in/g9jnZnF7

Every day, dirt is in our professional conversation….and when it’s not, there’s something missing in vineyard and grape quality. It is still very common to have blind spots in our day to day farming practices, and as a winemaker, I like to start here; With soils….with the “dirt” (loosely)! Attached is basic review for most wine growers. For many of us, reviewing the basics is never “TMI” when; 1) Working to refine productivity and consistency in each vineyard block; 2) Transitioning from larger scale commercial farming to building higher quality focus for wine brand integrity. Here’s the 3 Questions every wine-grower should be asking IN AN OVERSUPPLY MARKET: A. Are you satisfied with the quality of your fruit but you are having a difficult time finding a buyer? B. Are you assertive in developing relationships and engaging with winemakers to understand what specifically they are looking for in quality specifics? C. Do you have a specific plan on how to transition your grapes from low-cost buyer farming to the highest quality potential or a plan to bridge between an oversupply market to a balanced market? Obviously this is a deeper topic than simply ‘engaging in a LinkedIn post’, but quality combined with relationship is now going to win the day….or at least raise the probability for success. Thank you Carl Rosen for a timeless input to help us winegrowers organize our thoughts on “dirt”. #winemakersforum #techtalk4wine #soilscience #vinotinto #grapebroker #oldvines Bill Tolar ETH SOIL - BIO-POWER FOR HEALTHY SOILS University of California, Davis Organic Consumers Association of Australia

Innovation in response to the climate events is increasing. This is a great example of new tools that may assist grape growers with the challenges they face. #wine #wineindustry #grapegrowers #innovation #climatechangesolutions https://lnkd.in/grKUiqUp

#Grape growers will receive #vineyard-specific forecasts of frost risk via a #mobileapp after the innovative project secured GBP 300,000 in government funding. Spring #frost is a major issue for anyone managing a vineyard in the #UK, as it can contribute to significant #yield loss. #bizwine #wine #wines #vineyards #wineindustry #winebusiness #wineproduction #technology #decanter Decanter

🍇 Exploring the Roots of Winemaking Tradition Immerse yourself in the history and tradition of Cascina Ciapat, a gem nestled in the heart of Montaldo Roero. The origins of the estate trace back to a typical Roero reality, with small, fragmented plots of land and a multifunctional agricultural activity that also included livestock farming and the cultivation of fruits, vegetables, and silkworms. Hard work and dedication to the land have always been at the core of Cascina Ciapat’s activity, respecting the environment, family, values, and traditions passed down through generations. Discover the beauty and authenticity of Piedmontese winemaking traditions 👉🏻 https://lnkd.in/dMCMn5MN #winerysolutions #notaxhassle #avelyn #directtoconsumer #techsolution #winetasting #wineecommerce #directfromwineries #greatwine . . . 📢 𝐂𝐚𝐥𝐥𝐢𝐧𝐠 𝐚𝐥𝐥 𝐰𝐢𝐧𝐞𝐫𝐢𝐞𝐬 𝐢𝐧 𝐅𝐫𝐚𝐧𝐜𝐞, 𝐆𝐞𝐫𝐦𝐚𝐧𝐲, 𝐈𝐭𝐚𝐥𝐲 𝐚𝐧𝐝 𝐒𝐩𝐚𝐢𝐧 Do you want to expand effortlessly across the EU? Create your free e-shop on Avelyn.com in less than 38 minutes for the delight of your visitors. We manage bureaucracy, taxes, custom

"Why Winemakers Are Battling Extreme Terroirs" This is in part due to what climate change is opening up, and the challenges its throwing at traditional regions. I think it also stems from the adventurous spirit of many - the chance to create something no one else has. It's how we ended up with thriving wine regions in places like Oregon. It also allows you to find expressions of wine that are unique and novel. That's part of why so many BC winemakers are excited about making wine from new regions (for them) like Washington and Oregon. The challenge, as we've seen in the Okanagan, is that in extreme regions a couple of bad years can introduce heavy (and potentially unbearable) costs to farming. Ultimately - winemaking is an output of farming. With all the risks and difficulties that comes with for growing crops and making a profit. https://lnkd.in/gSzxE2Wf

“Brought back to life, these vineyards thrive very much on their own. The vineyards are dry-farmed (no irrigation), organically (no synthetic fertilizers or pesticides), and there is almost no intervention in the winery either: all native yeast for fermentation and no enzymes or acids added. We get to truly taste the special nuances of each vineyards and vines, which are often over a hundred years old.” Excerpt taken from the newest edition of the book: Exploring Wine Regions: The Central Coast of California #winelovers #booklover #winestagram #wine #grapes #winegrapes

As a person who is very passionate about viticulture/grapes and the wine industry, it is heartbreaking to see vineyards being removed. The image I have attached is from a healthy vineyard 15-year-old vineyard (minimal GTDs etc.), this block was chardonnay, and the 2nd block (no photo taken) was Shiraz. The fact that this vineyard was a healthy, irrigated and maintained vineyard is the most devastating aspect, I would understand if GTDs and other pathogens were spreading to other vines or horticultural crops or if the vines were sick, from a lack of nutritional care, or no water. The oversupply of these two grape varieties, the low prices received, and the lack of profitability of the vineyard (in the owner’s mind) led to the removal of this vineyard. Personally, I think there are many opportunities out there for existing vineyards who want, have the desire and are willing to make changes to become profitable. I also feel that education is key, some amazing people in the industry are providing advice, to help those proactive growers wanting and willing to change. There are many new opportunities including high-demand varietals or low planting numbers where the wines/grapes are in high demand and have a high dollar value. If we ask questions to consultants, winemakers, industry professionals, state grower groups etc., there are always opportunities to turn that business around, but it takes time (several years from grafting or replanting). Ultimately, by doing the due diligence, research, communication etc., there are always new niches and opportunities, no matter how hard it seems, never give up. 😊.