A “new” Nero d’Avola: fresher, fragrant and less alcoholic. For years the Sicilian association of producers Assovini is committed to finding new tools, new strategies and approaches both to viticulture and wine making process. They know that the consumers - the younger ones especially - are not willing anymore to drink or eat stuff too much processed, thus the less technological interventions in the cellar, the better.
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Italian Research Team Is Developing New Revolutionary Rootstocks
In the years 1313-1850, Europe knew the so-called Little Ice Age (or PEG: Piccola Era Glaciale), at the end of which three nightmares hit the viticulture of the Old Word: oidium, phylloxera and mildew . The Philloxera Vastatrix, in particular, arrive in France in 1850, attached to some American vines that had to be planted in the French vineyards for improvement. In fact, within a few years the deadly insect had come to destroy 40% of the French vineyard.
This tiny and letal aphid found its nemesis in an unlikely hero: American vine rootstocks.
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