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Cordani: Labaia 2019

THE WINE

HARD FACTS

WINE NAME:
Labaia
PRODUCER:
Marco Cordani
VINTAGE:
2019
APPELLATION:
DOC Colli Piacentini, Monterosso Val d’Arda
GRAPE VARIETIES:
Co-Fermentation of 50% Malvasia di Candia, 20% Ortrugo, 20% Trebbiano Romagnolo, 10% Moscato
WINE STYLE:
Bianco Frizzante
FERMENTATION TANKS:
Stainless Steel
YEASTS:
Indigenous
MACERATION:
5 days on skins, Semi-Carbonic Maceration
MALOLACTIC:
Probably yes, in the spring, native bacteria
SPARKLING METHOD:
Primary fermentation completes in bottle, creating the wine’s CO2.
AGED IN:
Stainless Steel & Bottle
AGED FOR:
6 Months in Stainless, 6 Months in Bottle
CLARIFICATION/FILTRATION:
Bentonite and Rough Filtration
VEGAN:
Yes
SO2:
34 ppm measured at release
BOTTLING DATE:
May 4, 2020 when primary fermentation has restarted, but before it has completed.
ALCOHOL CONTENT:
12.5% vol.
VINEYARD:
.5 ha “Labaia”
VITICULTURE APPROACH:
Certified Organic (Suolo e Salute)
ALTITUDE:
180 m
SOIL:
Clay and Stones
YEAR PLANTED:
1980 to 2003
DENSITY:
4,000 vines/hectare
PICK DATE:
October 4, 2019
TOTAL PRODUCTION:
1,300 bottles

This Wine’s Story

This wine is named for its vineyard: La Baia, because it’s the furthest from the farmhouse. This is a reference to what the locals call the outskirts of the city of Piacenza, ‘la baia’.

The production method for this frizzante wine is a natural refermentation in bottle, which is traditional for this region.

Marco stops primary fermentation in the late autumn by cooling the wine to 6 degrees C, while there is still sugar and living yeast in the very low alcohol wine. In the spring, when the temperature naturally climbs back up, the yeasts go back to work and continue to consume the wine’s sugar. At this point, at exactly the right time based on sugar content, Marco bottles the wine. Fermentation completes in bottle by breaking down all remaining sugar, and trapped CO2 gives this wine its pleasant fizziness.

2019 was a difficult vintage, with hail on August 2nd that caused damage to more than half of Marco’s total yield, and slowed ripening of the remaining fruit.

Previous Vintage

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