Rocca Bernarda Picolit

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Rocca Bernarda Steeped in history, Rocca Bernarda has long been a point of reference in Friulan enology. One of the first wine estates dating back to 1559 when agronomical practices were confined only to the finest territories. Considered one of the most exemplary estates in Friuli, “Rocca Bernarda”, from which it takes its name, has a unique microclimate with spectacular terraced vineyards protected by the Julian Alps. The soil, “ponca”, formed more than 40 million years ago is a mixture of sand stone and marl and yields complex wines, reflecting the region’s character in its unmistakable minerality. Rocca Bernarda has made significant contributions to the valorization of the native grape. In particular, Picolit (considered Italy’s Sauternes), owes its survival to Rocca Bernarda. (Total property: 220 ha Vineyards: 38,5 ha). Rocca Bernarda Via Rocca Bernarda Premariacco (UD) FRIULI REGION • ITALIA - Tel. +39 0432 716914 - Fax +39 0432 716273 - www.sagrivit.it Picolit Colli Orientali del Friuli D.O.C.G. Rocca Bernarda was instrumental in the survival of the Picolit grape, the rare and much-prized sweet wine, jewel of Friulian enology. Giacomo Perusini, after having replanted the first cuttings of Picolit in the late nineteenth century, wrote a treatise, ‘Picolit’, in 1906. Thus Picolit grapes, which had reached their highest levels of appreciation a century earlier with Count Asquini Fagagna, found a renewed place in the vineyards. Perfect balance is the quality that makes this wine truly unique. Appellation: Colli Orientali del Friuli D.O.C.G. Variety: Picolit Position: 160 metres a.s.l. South and south east-facing on terraced vineyards “Ronchi” Soil type: Marl and sandstone soil of Eocene origin Training system: Guyot and Cappuccina (double-arched cane) Planting density: 5,400 vines per hectare Harvest period: Hand harvested at the end of October Fermentation & Aging: The Picolit grapes are harvested manually in the closing days of October. They are placed on racks for about one month in well-ventilated rooms until the sugar concentration has reached the desired level. At this stage, the grapes are selected by hand several times and any mouldy or damaged berries are eliminat- ed. After pressing, the must ferments slowly in wooden barrels. Fermentation stops spontane- ously with the arrival of the first winter cold, leaving a relatively high level of residual sugar (more than 100 g/l). A subsequent period of lees contact and further aging in the bottle also contribute to Picolit’s great longevity. Yield per hectare: 15ql Sensory Characteristics: Lustrous, star-bright golden yellow. Extraordi- nary notes of apricots, peach, citrus fruit, ripe figs, acacia honey and chopped helbs come together seamlessly to shape a very intense and gratifying wine. Sweet but never cloying and very long, offering nuances of honey, candied peel and ripe fruit. Serving suggestions: An outstanding partner for foie gras and soft or blue cheeses. Available sizes: 500ml (Bottle), 1.5L (Magnum) Serving temperature: 16/18°C Recommended Glass: medium-sized tulip-shaped First Year of Production: beginning of the 1900’s by Count Giacomo Perusini .

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From Vineyard to Wine, Lactic Acid Bacteria and Yeast Identification Using Molecular Methods
UNIVERSITY OF PADOVA UDINE VERONA Magister Degree course in VITICOLTURE, OENOLOGY AND MARKETING Department of Food Science Developed for the achievement of Master of Science (LM - 69) From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods Supervisor: Prof. Marisa Manzano Assistant supervisor: Priya Vizzini Student: Anabella Varela ACADEMIC YEAR: 2014-2015 CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….
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CONTENTS ABSTRACT P.3 INTRODUCTION P.5 1. Picolit Grape……………………………………………………………
CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….. p.34 7. Sequencing…………………………………………………………………… p.37 7.1. Issuing of the samples………………………………………………… p.38 RESULTS p.39 1. Bacteria differentiation…………………………………………………….. p.39 2. Saccharomyces differentiation …………………………………………….. p.43 3. Non Saccharomyces differentiation ……………………………………….. p.45 CONCLUSIONS p.49 ACKNOWLEDGEMENTS p.50 REFERENCES p.51 2 ABSTRACT Usually all attempts to characterize the microbial diversity in wine fermentations have employed standard methods of enrichment and isolation to cultivate various microbial constituents before taxonomic identification.
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Sagrivit Rocca Bernarda: the terraced vineyards Sagrivit T he Societá Agricola Vitivinicola Italiana (SAGRIVIT srl), SAGRIVIT’s estates are dispersed throughout several manages a unique collection of ancient farming regions of the country. There are six in estates that boasts the longest heritage of Umbria: Magione, on the shores of Lake agricultural production in Italy. It includes Trasimeno, and Sugarella near Viterbo, an fourteen historical farming estates and three historical estate whose origins can be traced to wineries: Castello di Magione (Umbria), Rocca Bernarda the XII century. Sugarella is considered one (Friuli Colli Orientali), and Villa Giustiniani (Veneto). of the oldest livestock producers in Italy, Encompassing over 5,000 hectares of land, it is one of having developed extensive expertise over almost the largest private agricultural entities in Italy. With an a thousand years of farming. Other Umbrian enduring legacy of fine wine production, it is an producers include San Giustino di Piccione, ambassador for Italian agricultural excellence to the San Benedetto di Mugnano, San world. Sigismondo, Marsciano, and Brufa. In Veneto’s Treviso Centuries of Agricultural Production province are Giavera del Montello and Nervesa Farming covers a broad scope of work, ranging from the della Battaglia in Montello, where the Prosecco cultivation of grains, livestock feed, and tobacco, to DOCG grapes for Villa Giustiniani are grown. animal husbandry. Rocca Bernarda, located in the Eastern Hills of Friuli Venezia Giulia, completes the group. FRIULI Rocca Bernarda is steeped in history and has long been a point of reference in Friulan enology. It is among the first wine estates, dating back to 1559, and considered one of the finest in Friuli.
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