Tag Archives: Miolo Group

Miolo winery grape harvest 2018: the best of the decade


The Miolo Winery is close to finishing the 2018 harvest with a realization: for at least 6 years there was no climate so favorable for the quality of the vintage in Rio Grande do Sul. So far, in this decade, there were 2 harvests of exceptional quality: 2011 and 2012, but none will exceed the quality of 2018. In the 3 projects of Miolo in RS were collected 2/3 of the total estimated, which is 6.2 million kilos of grapes. In this way, it is already possible to safely assert its superior quality.

Climatic behavior x grape quality of the 2018 harvest

The winter of 2017 was one of the mildest in recent years, with a low accumulation of cold hours (below 7.2 ° C). Initially this caused a lot of fear, as it could generate negative reflexes in the breakage of the dormancy of the grape buds, interfering in the volume of production in 2018. However, the good phytosanitary status of the vines crown in the post-harvest of 2017 compensated for the lack of cold and the sprouting was vigorous and uniform. The less intense cold of the winter and the spring with favorable temperatures triggered the beginning of the sprouting, with 15 to 20 days of anticipation in most of the varieties.

The spring passed in the normal way, with no ups and downs of temperature, which led to continuous growth of the vegetation and flowering within the expected. Due to the reduced winter cold, some varieties showed fewer flowers per bunch, leaving them a little more “thin”, which influenced a lower average weight. In contrast, it provided a maturation with optimum quality and sanity in the early grapes, usually of more compacted bunches and susceptible to rot.

The rains of spring and early summer also occurred within the normal climate and only in October there was a week with slightly more intense rains that did not cause damage to the varieties that were still flowering.

The summer has been raining well below average due to the influence of the phenomenon “La Niña”, with very positive effects on the quality and sanity of the grape. The nocturnal mild temperatures are being a constant in the maturation period, with average thermal amplitude of 16 ° C, reaching in some cases to exceed 20 ° C, thus favoring the accumulation of coloring matter in the red varieties.

Relevant considerations of the 2018 crop in the 3 terroirs of RS

1) Miolo, Vale dos Vinhedos – the harvest began on January 3 with Pinot varieties
Noir and Chardonnay bases for sparkling wines, with excellent results for Miolo Cuvée Tradition and Miolo Millésime, produced only in the best seasons. It was followed by the elaboration of Miolo Cuvée Giuseppe Chardonnay and Merlot red wines are currently being produced, ending in March with the Cabernet Sauvignon variety, used for the production of Miolo Cuvée Giuseppe Merlot / Cabernet Sauvignon, Miolo Merlot Terroir and the icon Miolo Lot 43, this one elaborated only in the exceptional harvests.

In Vale dos Vinhedos the climate was adequate, with limited and sparse rains, accompanied by milder temperatures than the normal average. The total harvest forecast is 700 thousand kilos.

2) Seival, Southern Campaign – the crop began on January 8 with the varieties Pinot Noir and Chardonnay bases for the production of Seival sparkling. Afterwards, the Pinot Grigio, Sauvignon Blanc, Chardonnay and Viognier varieties were harvested and used in the whites of the Seival, Miolo Seleção and Miolo Reserva lines. Alvarinho variety will be harvested in March for Quinta do Seival.

For the red wines Pinot Noir harvested in January has now followed the Tempranillo, Touriga Nacional, Merlot and Tannat varieties, ending in March with Cabernet Sauvignon and Petit Verdot for the Seival, Miolo Seleção, Miolo Reserva and Quinta do Seival lines. Finally, after 7 years will be elaborated new edition of Sesmarias.

In Seival, the period of great drought from January onwards, it was surprising because of the arid climate, with temperatures reaching 32 degrees during the day and, on some nights, falling to 9 degrees, providing grapes with exceptional maturation – this phenomenon was rare observed. Total harvest forecast: 1.5 million pounds.

3) Almadén, Central Campaign – the harvest began on January 5 by the variety
Gewürztraminer, followed by the white Chardonnay, Chenin Blanc, Semillon, Riesling Italic, Riesling Renano and Sauvignon Blanc – used in the preparation of sparkling wines and varietals Almadén -, ending with Ugni Blanc. As for the reds, the harvest began with Pinotage in mid-February, followed by Merlot and Tannat, ending in March with Cabernet Franc and Cabernet Sauvignon used to produce all the Almadén varietals. Also will be elaborated the Vinhas Velhas Tannat, which happens only in the best vintages.

The climate in the Central Campaign was dry with very limited rainfall, which, potentiated by its sandy soil, provided long periods of drought. Temperatures at night favored the ideal ripening of grapes. The total harvest forecast is 4 million pounds.

The 2014 harvest for Miolo will go down in history as we will produce all our great wines that are made exclusively in exceptional harvests. In addition, a quality crop like this comes to crown all the work of dedication and innovation that has been realized over the years in favor of quality improvement. Now, we are going to wait for the market to recognize this and, in this way, improve the image and participation of Brazilian wines at the table of Brazilians, “said Adriano Miolo, superintendent of Miolo Group.

In the middle of March, the harvest is expected to end in the three Miolo projects in Rio Grande do Sul (this year the harvest was early) and the beginning of the harvest in the Terranova project in the São Francisco Valley (BA), which will end of 2018 with the forecast that approximately 3 million kilos of grapes will be harvested, thus totaling a harvest of 9.2 million kilos in the company’s four projects in the 2018 harvest.

Harvest in the moonlight, presented by Miolo cellar

 

The Miolo winery announces the launch of the 2017 harvest of one of its most unusual wines: the Reserva Sauvignon Blanc Colheita Noturna, made from grapes harvested in the cool dawns of the promising region of Campanha, in Rio Grande do Sul (Brazil).

 The poetic process of elaboration counted on a new technology of nocturnal mechanized harvest, implemented in Brazil in 2016 by the Miolo group, that launched, in the occasion, the first national wine coming from grapes harvested at night mechanically. All the procedures were accompanied by a team of the group, who made an inversion of schedules to dedicate themselves to the elaboration of the new Reserva Sauvignon Blanc.

 “We hide the curls of sunlight during the maturation so that in the moonlight we can harvest. The grapes come fresh to the winery for the beginning of the elaboration, which allows to preserve the aromas and to bring new characteristics to the fruit and, consequently, to the wine “, explains the oenologist and superintendent of the brand, Adriano Miolo.

He notes that the main differential of the process is the influence of low temperatures at night. The colder period preserves the green colors of the must, influencing not only the taste and aroma of the wine, but also its coloration.

“At dawn, the grape is chilled and has a different aromatic preservation from the fruit harvested during the day at high temperatures. We control the temperature of the Sauvignon Blanc still on the vine, allowing to highlight and explore some of its potentialities, in addition to maintaining its natural acidity, “details Adriano.

 Crystalline and young, the label is the expression of the romanticism of the harvest under the light of the moon. Elaborated “ice”,  should be consumed: the ideal temperature to enjoy the new Reserva Sauvignon Blanc is 8 ° C. Besides being ideal as an appetizer, it is the perfect companion for salads, fish, white meats, pastas, pizzas and cheeses. As it is a white wine with pronounced acid freshness, it harmonizes with light and medium-bodied foods. By contrast, it goes well with fatty foods and with tenderness to sweetness.

Sebastiano Sanna

Espumante do mar: Miolo is the first Brazilian winemaker to immerse bottles in underwater cave

unnamedSubmerged sparkling wines have 10 times more molecular compounds than those aged by the traditional method. Richer and floral flavor and clear notes of butter and nuts were also observed.

To celebrate the successful sales of the Miolo Cuvée Tradition Brut sparkling wine on French soil, Miolo Group bets on a unique system of aging and stabilization of the product: the immersion of bottles in underwater cellars.

Just over two months ago, a lot of sparkling wine celebrated in the foreign market was immersed in the sea of the province of Bretagne, France in the North Atlantic.

The whole operation was carried out in underwater cellars, creating ideal conditions, not only to age, but also to confer unique characteristics to the wines submitted to this process.

Strategically immersed in the island of Ouessant, in the region known as Baie du Stiff, bottles of Miolo Cuvée Tradition Brut are in contact with sea temperatures (between 11 and 13 ° C) and air (8 to 10 ° C) Besides receiving the beneficent influences of the constant and gentle sea agitation.

According to Adriano Miolo the surprising effects resulting from the conditions of conservation of the bottles are observed in laboratory tests and tastings frequently performed to accompany the ripening of the beverage submitted to the immersion process. “In a mass spectrometry analysis, for example, a submerged foamer presented 10 times more molecular compounds than those aged by the traditional method. These compounds are responsible for the formation of the aromas and the complexity of the wine. ”

ffdsfdsfStill according to Adriano Miolo, in blind tastings conducted by specialists in the area, the results brought some relevant highlights to affirm the quality of the process: the sparkling wines present a richer and more floral flavor, they acquire complexity without losing the freshness perceiving itself, also, clear notes of butter and nuts.

The bottles of Miolo Cuvée Tradition Brut are arranged horizontally in a special container and will stand for one year in the submerged cellar. The sparkling wines will be removed from the sea in November this year and marketed in Brazil and France in a special edition.

The Miolo Cuvée Tradition Brut is made in the Vale dos Vinhedos (RS) with Chardonnay and Pinot Noir grapes by the Traditional Method (with fermentation in the bottle itself).