In Italy the wine's primogeniture bridegroom goes ex-aequo to Angel Gaja in the years '70 with the "Vinot" and to the "S.Giocondo" of Giacomo Tachis for the Marquises Antinori, but today the phenomenon counts almost 330 producers for around 19 million bottles. Unlike the French cousins, in our Country they are used some all the vines (they are 59 those anticipated from the disciplinary launchings) with prevalence of Merlot, Cabernet Sauvignon and Sangiovese, but to make the part of the lion is above all the North, with 6 bottles on 10.
This particular wine has been disciplined for law in 1999, with following modifications, and it produces him with the process of carbonic maceration, a technique that extends to exalt the characteristics of freshness and yielded sign, giving a product very appreciated and beverino. The whole clusters are set inside special tubs by 50-70hl, in which you/he/she is introduced CO2 after having produced the void of air, to 30° for 7-14gg. The clusters that are found on the fund of the tubs are crushed by the mass of grape and they free the must. The native yeasts migrate from the peel to the pulp to the search of oxygen and water, baiting a process of fermentation intracellulare. At the end of the cycle he proceeds to the vinificazione in red, with a light pressing and a further fermentation of 3-4gg.
For the almost total absence of tannin the wine produced in this way is not particularly longevo, and it induces the employees to promote him/it in thick way, so that to sell him/it and to consume him/it in brief (no more than 5-6 months from the exit) times.
From the point of view of the marketing you/he/she is treated without doubt of a choice winner, because the wine bridegroom has contributed to approach at first the young people to the wine and following the wine of quality. His/her bridegroom also has however his/her detractors, since you/he/she represents in some measure a contradictory reality.
The disciplinary one of law forces in fact the appeal to the carbonic maceration for 30% of the grapes (while the Beaujolais asks for 100%), but it admits the use of the traditional vinificazione for the rest of the uvaggio. Not only, for the 55% of the product the law allows the wine's use remained in the wine cellar one year before, and the suspect could be had that the producers exploit the phenomenon for the economy of the firm.
Perhaps really for this reason, or only for some snobbery, some great producers declare that his/her bridegroom they will never produce him/it, because otherwise it would damage the image of their wines of point.
D.M. July 13 th 1999.
New dispositions for the production, the marketing and the immission to the consumption of the denomination wines of origin and to indication geographical typical designate with the qualification "bridegroom": The least gradation is 11% vols, the maximum limit of sugars residual reduction gears you/he/she must not overcome the 10g/l, the last term for the imbottigliamento is the 31 December of the same year of the vintage, while the marketing cannot happen before the hours 0:01 of November 6, day of the dèblocage (only within demonstrations espositive and promotional you/he/she is allowed to set in tasting the wines "bridegrooms" beginning from the hours 0:01 of 5 November of the year of production of the grapes; the Beaujolais Nouveau French, can be tasted only instead beginning from third Thursday of November).
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