Terroir and the vignaiolo

Terroir is one of those strange words that cannot be translated. Originally a French word, it has become adopted, worldwide, as the word which encompasses every element of nature that goes into the production of those grapes used for producing wine. It would be easy to assume that terroir refers to the land, the territory, the soil in which grape vines grow. However, while this is a very important aspect of what gives individual wines their distinct flavor, terroir also extends to the following:

• Topography of the land (flat, hilly, mountainous)
• Proximity of rivers, lakes or the sea
• Exposition (the direction the vineyard faces)
• Altitude above sea level
• Typical wind conditions
• Climate
• Amount of sunlight
• Nighttime and daytime temperature variations
• Seasonal climatic variations

The Vignaiolo
Vignaiolo is an Italian word used to describe the combination of ‘winemaker’ and ‘grape grower’. Typically, the two work separately in their own domains, but could not survive without harmonizing the convergence of each other’s work towards a common goal. While the wine maker is responsible for the processing and the character of the wine, the wine grower is deciding and choosing the appropriate vines, tending to the land and vines once planted in order to cultivate the very best grapes for a particular wine. Uniting these highly specialized paths into one common thread can be challenging especially if the respective experts don’t speak the same wine language.
With Desiderio N°1, we marry the professional expertise of these vital roles into the VIGNAIOLO, an expert overseeing of the entire winemaking process, from terroir to corking, guaranteeing the only accepted outcome – a unique winemaking story – that will unfold with the opening of every individual bottle of our delightfully superior wines.

Calandrine and Carbocine Soil.
The Dolomite mountains play a huge role in the characteristics of all wines grown in the region of Veneto, Marca Trevigiana (Treviso). Creating a microclimate with dramatic temperature changes and an annual rainfall of 900mm which help to concentrate flavor in the grape to give the wine a rounder taste, the Dolomites are also the source of the rich minerality found the surrounding land which has been used for the cultivation of vines as far back as the 12th century. There are two principal types of soil found in the Marca Trevigiana. Calandrine soil is a lighter combination of clay and silt deposited by the River Piave which runs 3km to the south of the town of Valdobbiadene, the ‘Home of Prosecco’, and is perfect for growing a grape with a lighter concentration of flavour. Carbocine soil is a heavier mix of clay and ‘Caranto’ which is a sand and marine clay conglomerate which is mixed with a calcareous cement that has been washed down from the Dolomites over the millennia. Carbocine soil is more commonly associated with the growing of full-flavored red grape varieties such as Merlot, Pinot Noir and Cabernet Sauvignon.