Stefano Ricagno Appointed President of the Asti DOCG Consortium

Stefano Ricagno, a sixth-generation winegrower, graduate of University of Turin and of Alba’s school of Oenology, as well as Director of Piemontese sparkling wine producer Cuvage, which part of the Argea portfolio.

Beginning a three-year term as president, Ricagno said: “We will work in the interest of the denominations in a framework of unity of intent to consolidate the protection, valorisation and promotion of Asti Spumante and Moscato d’Asti in Italy and around the world.”

“In the current context of uncertainty, in fact,” he continued, “I am convinced that the synergy between the different associative souls that has always characterised our denomination will be able to give concrete answers to the challenges of the markets and new consumption.”

Ricagno’s predecessor as president, Lorenzo Barbero, was voted into the role of senior vice-president. Barbero wished Ricagno success in the role and commented: “I trust I can still make an important contribution to the consorzio in a path of continuity and maximum collaboration between all parties involved.”

Prosecco harvest down 3-5%

The harvest in the Conegliano Valdobbiadene Prosecco Superiore has just come to an end with yields down between 3% to 5% from last year.

“This month we have just spent on the Rive vineyards has been one of intense work,” said Consorzio president, Innocente Nardi.

Nardi said that this has been an exceptional year for the territory, “starting off with the accolade from UNESCO, but also including the fiftieth anniversary of the denomination and our ban on glyphosate, which has made us the largest wine zone in Europe to forbid the use of this well-known herbicide.”

According to a statement from the Consorzio, harvesting took place in ideal conditions. “We registered an average pH of 3.30 and acidity of 6.55, values that are ideal for the production of elegant sparkling wines,” said the statement.

After a cold winter, spring was cooler and rainier than usual, which caused a delay in bud break. This was followed by a hot summer, and the weather was fine during the harvest. The harvest began in the most easterly zone and one slopes with the most exposure to sunlight, such as the vineyards at San Pietro di Feletto.

The region’s steep slopes are difficult to harvest with machinery, and “600 to 700 hours of manual work are necessary per hectare each year”.

The wines from 2019 will be the first to take advantage of the new production regulations passed in August of this year, which allow for sui lieviti (“on the yeasts”) sparkling wines that have been refermented in the bottle, and extra brut, with residual sugar between 0 and 6g per Litre.