Vin Novello: The First Taste of Fall

Vin novello means new wine, and it would arrive even sooner if there weren't a law requiring producers to wait until November 4^th to release it. Carbonic maceration, the technique used to make vin novello, differs substantially from that used to make most wines: The grapes are placed, whole, in CO₂-filled filled tanks, and the juices they contain undergo intracellular fermentation without the assistance of yeast. The resulting wine is light, lively, and has a fruity bouquet with unmistakable overtones. It is also relatively low in tannins and doesn't really keep well; this is fine, because it goes best with fall specialties such as roasted chestnuts.

Most of the major Tuscan wineries produce Vin Novello, some entirely from grapes fermented under carbonic maceration, and some by cutting wines made with carbonic maceration with wines made traditionally. The wine varies greatly from producer to producer, so taste around to determine which you like best. Pontassieve's Sagra del Vin Novello, on November 5^th and 6^th, is the perfect place to start!