From grapes of special valuable varieties with sufficiently sweet (18-20 percent sugar) berries, the wine will be resistant to disease and ripen normally. If the grapes are unripe and sour, the wine turns out weak, sickly, and does not develop its aroma and taste. Therefore, it is popular among people to add sugar when using table grapes that are of little use for wine. And this is correct, but you just shouldn’t get carried away with large doses of sugaring: the wine becomes heavy in taste and loses its naturalness. Only from ripe, naturally sweet grapes of valuable wine varieties (Aligote, Riesling, Cabernet, Rkatsiteli, etc.) are amazingly bright, subtle and noble natural table wines obtained.
Caring for them is akin to art. How many young wines there are, so many care nuances. And it is impossible to give any standard advice and recipes for caring for young wine. Like flowers, like any living creature, wine always responds to the care and attention, to the love of the person making it.
Some general and most important tips for caring for young wine:
— after fermentation of the wort is complete, it is necessary to protect the young wine from oxidation. To do this, the containers are filled to full volume, the remainder is poured into small containers and tightly sealed so that the surface of the wine does not come into contact with air;
- these operations continue in winter, but less often than in autumn;
— in November, young wine, as a rule, has already become clearer and can be removed from the sediment by pouring from one container to another using a hose, without shaking the sediment. At the same time, it is useful for the wine to be well “ventilated” - it is poured with a spray of jets in a clean air space. Sometimes, if a young wine has “suffocated”, it is poured and aerated two or even three times. Air oxygen dosed during transfusion is beneficial for young, healthy wine, and getting rid of excess carbon dioxide is simply necessary;
— in December the open transfusion is repeated. In this case, each time the storage container must be “smoked” with sulfur dioxide, after burning sulfur paper wicks in it. This protects table wine from diseases and promotes good clarification.
Immediately after fermentation, and then during the clarification period, the young wine is constantly tasted and its condition is determined according to taste, and the storage temperature is prescribed. If the wine has high acidity, then it is stored at a temperature of + 16-18 ° C so that malolactic acid decreases. In this case, strong malic acid is converted into soft lactic acid. With a decrease in acidity to a pleasant taste, the wine is transferred to the coldest room (+2-6°C); after a week, they are poured and stored in normal basement conditions, that is, at a temperature of + 10-12 ° C.
For home winemaking, I can recommend an unusual, but quite realistic method of storing young wine, suggested to me 25 years ago by V. Adonyev, a resident of Sevastopol. The wine is poured into three-liter jars and sealed hermetically, placing a thin plastic film between the wine and the lid. Then they are buried in the empty garden (on the site) to a depth of 50-60 cm, marking the burial with stakes. With this storage, it is not only perfectly preserved, but also processed by cold in natural conditions. By spring, with warming and soil preparation, the wine is ready to drink. It is removed from the sediment and transferred to storage in a regular basement. This, in my opinion, is a proven and reliable folk method.
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12 Responses to
If the grapes are unripe and sour, the wine turns out weak, sickly, and does not develop its aroma and taste.
Of course, caring for young wine is a very difficult matter, experience and patience are needed, it is necessary to constantly monitor the various processes of transition of wine from one state to another, this requires enormous experience, and if you have such, then young wine will turn out simply amazing wines!
Yes, I completely agree with you that young wine is very harmful to health, but I also want to note that there are a lot of people who prefer young wine. Winemakers also claim that the taste of young wine is not pleasant to everyone; it’s just that the longer the wine sits, the more taste buds are added. Which in the future make the wine much tasty and of high quality. But young wine requires much more attention than old wine that sits on the shelf and reaches perfection.
According to winemakers, caring for young wines is a job similar to art. As many varieties of young wines as there are, there are so many nuances of care.
Yes, caring for young wine is an art! A long and tedious process! And it’s fun to drink - you don’t get drunk, but your legs won’t move!
The grapes, of course, are better ripened and have gained sweetness, but there is a danger of losing the grapes; wasps eat them.
My father and I are engaged in home winemaking. Wine is a real art. It is advisable to use glass containers. The must (wine material) must not be added to the container so that there is enough space for fermentation. Do not malt a lot so that the wine does not become “heavy”. Cover the vessel with a cloth and leave in a cool place for a day (to start fermentation). And after a day we close the bottle with a glove and poke a few holes. After a month, fermentation ends and it is necessary to drain it from the sediment. And then check to taste and add sugar. The transparency and sparkle of the wine indicates its readiness.
All his life he grew grapes and made wine at his dacha. I drank young wine, 1-2 glasses at lunch; when I read about the properties of young wine, I was surprised, because some sources talk about its benefits, while others talk about its harm. The site correctly describes how to monitor young wine, I follow these rules, but I didn’t use sulfur dioxide. Tell me what are its pros and cons?
You can get rid of excess acidity in wine by adding chalk. You just need to take the clean one, which is sold for children, because a child can eat it. Construction grade is not suitable; there will be a cement taste in the finished wine. Crush the chalk in a mortar and pour into the wort, only gradually. If the grapes are sour, the reaction will be violent. Do not add soda. Chalk does not spoil the taste of wine, but soda does. And when adding soda to sour wort, half will go to the floor.
Making good wine is an art. You can’t count all the nuances: ripened grapes with a sugar content of at least 20% are required, the requirements for the material and sterility of the container are high, contact with air and the sun is undesirable for young wine. For wine stability, sugar is added: 100 grams per 10 liters. And you also need to put your soul into the business. The result is a wonderful sunny drink with unique healing properties. You just need to know when to use it in moderation.
Caring for grapes requires a careful approach from winemaking workers and deserves high trust and gratitude from the people.
Autumn is greeted sweeter with empty vineyards. The bottling of Beaujolais, Novello and Federweiser generates a map of current travel destinations: after all, in order for the product not to lose its taste and aroma, it must be drunk immediately. New wine holidays begin in Europe in September, so now is the time to pack your suitcase and remember which cheese is suitable (spoiler: Camembert or Brie).
Since ancient times, autumn has been the hour for winemakers. Thanks to a glass of barely fermented wine, plantation owners decided whether to cooperate with the producer next year. The main wine date in the calendar today is November 11, the Day of St. Martin, who became the Dionysus of Christian bottling. Then, over dinner with the obligatory baked goose and a fresh drink, they celebrate a kind of birthday of the first wine of the year. And in each country it received a special name: federweiser in Germany, storm - among the Austrians, and in the Czech Republic - burchak. The tradition of the celebration is so old and strong that it is inherited in European folklore - from the Italian proverb “On St. Martin, open the barrel and taste the wine” to the widespread in Croatia “St. Martin, make a hole in the barrel!” Today, the grape harvest and holidays-festivals begin in September, and by the end of autumn, wine cellars across the continent willingly open their doors so that satisfied tasters crawl back on their eyebrows.
What is new wine?
The differences begin with the grape variety: as a rule, perishable berries are used without a twinge of conscience for young wine. This is the story, for example, of the most famous of them, dry Beaujolais wine. The significant difference is concentrated in technology: for fresh wine, the fruits are not pressed, but are left to ferment hermetically sealed in a large amount of carbon for a short period of time. Voila! Maximum taste and color in minimal time. However, due to the alcohol and polyphenols, you will have to drink this within a year.
Young wine is considered almost a panacea. Connoisseurs readily believe that it cleanses blood vessels of cholesterol, removes toxins, increases appetite and even prevents colds. But it can only harm those with allergies or those with liver problems.
How to drink?
Young wine does not last long. It needs to be protected from aging in the first 6-12 months after production. Pay attention to the dates: the deadline for bottling is December 31 of the year the grape harvest is harvested. In this drink, it is not so much its quality or bouquet that is valued, but the ritual itself. Taste chilled to 13°C. Complement the ritual with cheese or cold cuts.
France: Holidays of Beaujolais Nouveau
The third Thursday of November in France is Beaujolais Nouveau Day, La Fete de Beaujolais nouveau. At first, the holiday was a commercial ploy (from that day on, wine went on sale en masse), but it caught on so well that it soon became a tradition. Shortly before the holiday, posters appear in cities: “Le Beaujolais Nouveau est arrive?!” (“Beaujolais Nouveau has arrived?!”). The celebration itself begins at midnight: fireworks roar among the fairs, and fresh wine flows from barrels installed in advance in the squares. The most intense events take place in Burgundy, because there, on plantations to the north, red Gamay grapes are grown for Beaujolais.
Beaujolais spoils quickly, but that's not his problem, it's yours. French winemakers Jules Chauvet and Georges Duboeuf, in order to sell out the drink, formulated its concept as follows: “Since the wine is not stored, it must be drunk immediately!”
Beaujolais spoils quickly, but this is not his problem, but yours: since the wine is not stored, it must be drunk immediately!
In the Beaujolais region alone, 120 new wine festivals take place in the fall. France does not skimp on celebrations in other provinces: no less fun is guaranteed on the banks of the Loire and Rhone, in Touraine, Gaillac, Côtes du Rhône or Languedoc. The most colorful holiday - Le Sarmantel (Les sarmentelles - “vine shoots”) in the city of Bozhe. A solemn procession with music and torches from the vineyards to the central square awaits tourists and lovers of Beaujolais Nouveau. Excitement awakens among visitors in the morning. The winner of the competition who drinks the most Beaujolais is promised as much wine as he or she weighs. Even if you refrain from competitions, fireworks, free tasting and joyful cries of “Beaujolais Nouveau has arrived!” will provide immersion in the atmosphere! (“Le Beaujolais Nouveau est arrive”!)
The holiday has gained such popularity that it has migrated to the neighboring continent, just as the French grapevine once moved there. For about half a century, Beaujolais Nouveau Day has been celebrated annually in the United States (in Los Angeles, Newston, and Charlotte), tasting both Californian young wine and imported Beaujolais Nouveau straight from the Old World.
Italy: Novello Holidays
At the end of October and beginning of November, from north to south, Novello, the local young wine, is on everyone’s lips. Unlike French, its hue is bright red due to the large amount of carbon dioxide. And if Beaujolais is produced faithfully to the only grape variety, Gamay, in Italian vineyards one’s eyes run wild: along with the popular Merlot, Cabernet and Sauvignon, a dozen other grape variations are found in production. The only condition is that the berry must be red.
In terms of the opening date of the season, Novello is two weeks ahead of Beaujolais due to the milder climate of the Apennines. But the celebration scheme is the same: festivals with music, dancing, competitions, festivities and tastings of “newborn” wine cover an impressive territory. By the beginning of November, wine tourists (that is, wine tourists) are eagerly awaiting wineries in Piedmont, Veneto, Marche, Sicily and Sardinia.
Grape harvest celebrations, with masquerades and traditional donkey races, flourished in Italy back in the 17th century. The modern version of the celebration began only half a century ago. Now the wine season still opens on St. Martin's Day, but not on November 11, but on November 6. The National Salon of Wines Novello begins a galaxy of tastings (Salone Nazional edel vino nouvello) in Vicenza: the first day is for professionals, and then everyone can try Novello. Vicenza celebrates Novello in the Piazza earlier than in other regions. (Novello in piazza), where the grapes can even be crushed. And in the fairgrounds, between the artisans' shops and street performers, you can find not only novello, but even roast on a giant spit.
At the end of October, from the north to the south of Italy, Novello, the local young wine, is on everyone's lips.
Under the patronage of the Wine Tourism Movement (Movimento Turismo del Vino) In Italy, St. Martin's Day is celebrated annually in a wine cellar. For the sake of this wine and gastronomic event, 200 wine cellars in different regions of the country are invited to taste Novello along with local products collected in the new season.
In addition to large celebrations celebrating fresh wine, there are a dozen colorful local events. In the Tuscan city of Vignanello, a similar celebration grows to the scale of a medieval fair. Novello and Young Olive Oil Festival (Festa del vino e dell "olio novello) will not leave you without bread and circuses: traditional dishes and current drinks are accompanied by historical reconstructions and entertainment in the spirit of jugglers or fire swallowers. In the Emilia-Romagna region, from the end of October until the onset of winter, every Saturday winemakers welcome guests, treat them and tell them wine stories. And on Sundays, as part of the same event, “Growers in enotecas and tastings in shops” (Vignaioli in Enoteca e Banchi di Assaggio) , there they taste wines, comparing different vintages and production methods.
In the first week of November, on the Port Square in Bardolino, they organize their own festival of young wine, la Festa del Novello: an important winemaking event in these latitudes, because it is Bardolino Novello (Bardolino Novello) the first of the young drinks to receive DOC certificate (Denomiazione di origine controllata - “Denomination controlled by origin”) . Puglia has its own atmosphere, where every November there are three-day festivities in honor of the first wine of the new harvest - the Novello Festival (Novello in Festa). No matter where you look on the map, in the fall Italy becomes a continuous enoteca.
Spain: Vendimia and Vino Nuevo holidays
Vino nuevo, a young wine, does not make as much of a splash in Spain as in neighboring countries. With greater joy, locals sip mature wines, well-aged in oak barrels. But the fashion for young wine did not pass by, and demand gave rise to supply: from the late 90s of the last century, Spain was also drawn into the wine-making arms race.
Since the late 90s of the last century, Spain has also been drawn into the winemaking arms race.
The grape harvest festivals, Vendimia, begin in September. And they deserve special attention in, where fresh wine is called “mosto”. Include the Vendimia in Montilla and in the calendar, and the Royal Vendimia in Palma del Condado crowns everything.
When the new wine is ready to be poured into glasses, the Spaniards do not organize lavish festivities, such as they greet Beaujolais or Novello. Locals prefer quiet gatherings with nuevo wine and a piece of ham that has just been roasted over the fire. If you want to see how it happens, go to Malaga or Colmenar in November for the fair of mosto and chacina - new wine and blood sausage. Taste only in an authentic tandem!
Germany: Federweisser holidays
In terms of drinks, there is something else worthwhile in Germany, besides beer. Local vineyards will exceed expectations both in terms of picturesqueness and harvest. Along the Rhine or, for example, the Ahr River, the tradition of winemaking has become so firmly ingrained in German everyday life that it has become a way of life.
New wine in Germany is called Federweisser (Federweisser), translated as “with white feathers,” which resembles a whitish sediment of yeast particles. Technically, this substance is grape must, which has begun to ferment, but has not yet become a finished drink. You can try federvicer only in the fall, in September or October, depending on the region. Don’t let the cloudy liquid confuse the taster: everything is under control, because this is fresh wine. You will also find nuances in the color scheme: in addition to red berries, the Germans also use white ones.
In autumn, in many German cities, stalls and roadside inns are set up to sell new wine. In addition to the prosaic tasting of the purchased federweiser, you can also drink it at winegrowing festivals in honor of the new harvest season. For big extravaganzas, head to the German Vintage Festival in Neustadt an der Weinstrasse (Neustadt an der Weinstraße) or for the Autumn Festival in Rüdesheimer Herbstschluss in Rheingau. The latter is included in the UNESCO cultural heritage list, so the atmosphere at the wine celebration there promises to be special. For refined local uniqueness, head to the wine-growing village of Maischoss (Mayschoß) in the valley of the Ar River. Its population barely exceeds a thousand people, but the local wine festival, which takes up the entire October weekend, is as famous as any other. The winegrowers of Saxony also organize a colorful Federweiser festival. All the delights of rural wine production can be experienced, for example, in the village of Disbar-Zoyslitsa (Diesbar-Seußlitz) near the Elbe.
Austria: holidays Junger Osterreicher, Heuriger
It's time to put on your hunting hat with a feather and go for a tasting! In Austria, most of the wines are produced in Styria, and local young wines have been sold under the general brand Jünger Österreicher since 1995 (Junger Osterreicher). Every year at the beginning of November, the Jünger Osterreicher holiday is held at the Austrian Museum of Modern Art, at an exhibition of young artists. This opening day from November 11 is picked up by Heuriger (Heuriger), this is another name for Austrian young wine after the place where producers present it to the public. According to tradition, the owner of a heuriger could sell a drink made from grapes only from his plantations, and no more than 300 days a year.
Like Federweisser, Austrian young wine can be red, white, or rosé. The locals call white “Storm”. Note to beginning sommeliers: unlike Beaujolais Nouveau or Novello, neither Sturm nor Federweisser are considered actual wines; rather, they are fermented wort.
Czech Republic: Burcak
The Slavic wine rave attracts oenophiles from the Czech Republic, Slovakia and Croatia and Czech cities. In Karlovy Vary and in September, the grape harvest takes place and, in parallel, its celebration, complete with all types of folk entertainment. It is worth trying products that were produced in small family wineries of Mikulov, Znojmo, Melnik, Moravia or, for example, the Templar Cellars of Cejkovice. With the onset of the harvest season, a taster in the Czech Republic will definitely like local cheeses, sausages and baked goose with cabbage to pair with wine.
With the onset of the harvest season, a taster in the Czech Republic will definitely like local cheeses, sausages and baked goose with cabbage to pair with wine.
Burchak is a wine that needs to be “caught” in the first days of fermentation, while the ratio of sugar and alcohol in it remains equal. You need to have time to stop the process in time, and keep the bottles with burchak open all day long so that more air gets into the drink. The winemaking tradition in the Czech Republic has been developing, as in Italy, since about the 17th century. Therefore, over the centuries, they have developed an ideal holiday plan for the fall: throughout September the country celebrates the grape harvest: September 13, 20-21 and 27-28 in Prague; September 3-5, 12-13 and 11-14 - in South Moravia. And a little later, for the St. Martin’s celebrations, it’s time to uncork the Czech Beaujolais.
Photo by Peter Bender
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).
Extract from the Federal Law of the Russian Federation:
“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”
Moonshining in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.
Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."
*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
“Wine is prohibited, but there are four “buts”:
It depends on who drinks wine, with whom, when and in moderation.
If these four conditions are met
Wine is permitted to all sensible people.”
Omar Khayyam
Autumn is the time to drink new wine. Young red is wine that has not had time to become “real red” because it was drunk as soon as the juice fermented. He was not even allowed to mature in barrels - he was bottled after the first fermentation.
If we talk about wines in general, they are divided into young wine - up to 6 months of aging, aged - over 6 months, vintage - aging for more than 1.5 years and collection wine - with long aging periods. Of course, it is believed that over time, wine acquires a bouquet and aroma. But, meanwhile, young wine is perfect for frequent consumption - moreover, it is the most healthy.
Wine has long been considered a universal medicine: in reasonable doses it has a healing effect on the body.
So, more about the benefits of wine:
- Wine consumption increases good cholesterol, lowers blood pressure and increases the diameter of blood vessels.
- Proceanidoles contained in wine have a protective effect on blood vessels, maintain their permeability, help dissolve plaques and fatty deposits, and prevent the development of atherosclerosis.
- There is an opinion that the alcohol of wine and its other components prevent cancer.
- Wine can be used as a cure for lung diseases.
- Drinking wine helps prevent heart attack: coronary vessels dilate, which improves blood circulation and blood supply to the heart muscle.
- Wine has a beneficial effect on digestion and metabolism. Upon contact with white or red grape wine, tuberculosis bacilli, cholera vibrios, and intestinal bacteria die within a few minutes.
- Wine will help with insomnia and anxiety.
- Finally, an interesting fact: chocolate and wine prolong life!
However, so that everyone does not indiscriminately rush to the ongoing Beaujolais festival to deplete the wine reserves of French wine, we will also tell you about the pitfalls:
— Studies have shown that excessive consumption of alcohol, including wine, in combination with smoking can cause such a terrible disease as cancer.
— Wine, especially young wine, provokes “mast cells” containing histamine granules. Wine destroys the membranes of these cells and releases histamine. Accumulating in the blood and plasma, it causes inflammation of the gastrointestinal mucosa and leads to allergic manifestations - urticaria, dermatitis. Histamine also harms the cardiovascular system - it provokes migraines and hypertensive crisis.
— A safe dose of alcohol is a relative concept. With a genetic predisposition, alcohol affects the liver and pancreas.
— The risk of viral hepatitis is higher for those who regularly drink alcohol than for abstainers. For patients with hepatitis C, the concept of a “safe dose” does not exist; for them, alcohol in any quantity is dangerous - it accelerates the destruction of the liver. For other chronic liver lesions, a safe dose of alcohol is no more than a glass of wine per week.
Remember that alcohol, like any medicinal drug, has a beneficial effect in small doses, but is harmful in large doses. And one more thing: before you start wine therapy, it is better to consult a doctor.
Guidelines for daily wine consumption:
- for women - no more than 20 g of alcohol per day (200 g of wine);
- for men - no more than 30 g of alcohol (300 g of wine).
At the end of October - beginning of November, all of Italy from north to south honors it, and all festivals and holidays are dedicated to it: new wine - Novello.
One of the first gifts of Bacchus, this red wine with intense color and strong aroma is the first wine of the new harvest, which appears on our tables in early November. 
On the Apennine Peninsula, Novello is produced almost throughout Italy, including island territories, from any grape variety (preferably red). However, preference is given to the varieties Aglianico, Cannonau, Barbera, Merlot, Nero d'Avola, Corvina, Refosco, Cabernet. , Sauvignon and Sangiovese. 
Its main characteristic is the vinification process called “carbonic maceration”, that is, the fermentation of whole grapes. The law requires that at least 30% of the wine produced using this method be used.
The strictly regulated process involves placing whole bunches of grapes, fresh from the vine, into steel containers. Carbon dioxide is added to the berries and the mixture is heated until the temperature exceeds 35°. 
The grapes are left to ferment for a period of 5 to 20 days. During this period, sugar turns into alcohol, releasing glycerol. The grapes are then pressed and subjected to traditional fermentation for approximately 5-6 days. The resulting wine must have a minimum strength of 11°. 
The resulting wine must have a minimum strength of 11°. When the must turns into wine, Novello is bottled and made available for sale. 
It is precisely because of the alcohol and polyphenol content that this wine should be drunk young. Its tendency to ripen and the freshness of its flavor limit its life cycle to one year. Thus, it is better not to let it get too old and consume it optimally in the first 6-12 months after production. Therefore, the deadline for bottling this wine is December 31 of the year in which the used grapes were harvested. 
There is also a blended young wine: a mixture of Novello with other, longer-lived wines at the time of bottling. This blend can be consumed until August, while 100% Novello should be drunk faster.
Currently protected and promoted by the Istituto Vino Novello Italiano, founded in 2000, Novello, compared to its French ancestor Beaujolais, has a higher carbon dioxide content and a bright red hue; This is a dynamic, attractive wine, with a clearly distinguishable velvety-soft taste, thanks to some sugar residues. 
Another characteristic of this wine is that, thanks to the law, it can only be sold after midnight on November 6th of the same year in which the vintage was harvested. It is also stipulated that only during special events young wines can be tasted, starting from November 5th. It is the “unlocking” at exactly midnight that makes the anticipation of the “release” of this wine even more exciting. Indeed, starting from the first week of November, events and activities dedicated exclusively to Novello wine are organized throughout Italy. Sometimes the holiday takes only one evening, sometimes it lasts the whole day, and sometimes real enogastronomic routes are organized to appreciate not only the local treat, but also the gifts of the surrounding lands. 
Since ancient times, the religious holiday - St. Martin's Day (San Martino) - has been of particular importance for the winemakers' calendar: it is the main date in the production cycle. Indeed, a peasant proverb says: “On St. Martin, every must becomes wine.” And it is precisely to celebrate the birth of new wine, the wine of the new harvest, that in November many wine cellars throughout Italy open to wine tourists and offer special tastings of wines and seasonal products.
Helpful information
List of the most important events in Italy related to the holiday of new wine
All over Italy: on St. Martin's Day, cellars open their doors
(In tutta Italia, Cantine aperte per San Martino)
Every year, Saint Martin's Day in the Wine Cellar is celebrated, an enogastronomic event promoted by the Wine Tourism Movement (Movimento Turismo del Vino) and dedicated to Saint Martin's Day (November 11). On this day, in almost all regions of Italy, about two hundred wine cellars open their doors to share the joy of wine lovers on the occasion of the birth of Novello, which is offered to be tasted in combination with a variety of local products.
Vignanello: “A celebration of Novello and young olive oil”
(A Vignanello "Festa del vino e dell"olio novello"
In the territory of ancient Tuscia, among medieval castles and delicious dishes, the “Festival of Novello and Young Olive Oil” becomes an event that provides an opportunity to appreciate Tuscan wine and gastronomy, as well as to witness interesting historical reconstructions. In the first weeks of November, the town of Vignanello welcomes tourists in a medieval setting, delighting with music, shows, performances by comedians, jugglers, fire swallowers, as well as tastings of traditional dishes, new wine and butter, baked chestnuts and mulled wine.
Dozza: “Growers in enotecas and tastings in shops”
(A Dozza, "Vignaioli in Enoteca e Banchi di Assaggio")
The Enoteca regionale dell"Emilia Romagna offers a starting point for a weekend of tasting local products and discovering, together with winemakers and sommeliers, the characteristics of Emilia Romagna. Every Saturday from late October to early December You'll be hosted by a variety of winemakers who will invite you to taste the wines and tell you about their history, and on Sundays there are wine tastings comparing different vintages, different terroirs or vinification methods.
Lombardy: "Steam Locomotive Novello"
(In Lombardia, "Treno a Vapore del Vino Novello")
Drive to Clusane to discover Lombardy outside the city walls. As part of the “Train of Taste” program, in November we recommend traveling towards Franciacorta on a historical train; this train was built in the 20s. It departs from Milano Lambrate station to get acquainted with the expanses of Lombardy - nature, art, food and wine festivals. Travel by train to the lake town of Iseo, then take a boat to Clusane for a lunch of typical local dishes and young wine.
Bardolino: New Wine Festival
(Bardolino, la Festa del Novello)
The first wine of the new harvest is celebrated in Piazza del Porto. Bardolino Novello was the first young wine to be awarded the DOC certificate (Denomiazione di origine controllata - “Denomination of Origin Controlled”) in 1987. And from this day on, in the first week of November, a holiday is celebrated on the Port Square - Piazza del Porto. And this year, too, the city will pay tribute to the memory of this wine: Alpine shooters will sing, and enogastronomic products will be offered at stands.
Apulia, Leverano: Three-day festivities in honor of Novello
(Puglia, Leverano, tre giorni di festa per il Novello)
In November, in Leverano, in the province of Lecce, the Novello in Festa takes place every year. On this occasion, as always, the historical center of the city turns into one huge wine and gastronomic stand. Indeed, in every street there are stalls where you can taste typical products of the Salento region, and the highlight of the day is the young wine produced in Leverano during the harvest, which can be tasted by everyone.
Orsago (Vicenza): "Novello in the Piazza"
(A Orsago, (Vicenza) "Novello in piazza")
At the end of October - beginning of November, an enogastronomic event dedicated to the traditions and products of the Veneto region, Novello in the Piazza, takes place. First of all, it is dedicated to Novello, but also includes an exhibition of handicrafts and entertainment shows for adults and children. Spectators are treated to a lot of music and shows, as well as a crush of grapes, just like in ancient times. Walking around the stalls in the square, you can try roasts on giant spits and Novello.
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