What exactly makes Diversitas Profondo so special? The answer begins right after the harvest. That’s because, before the wine goes into the barrique, its grapes take an unusual path.
Diolinoir, Gamaret, and Carminoir are first harvested at the usual time. We use special crates to ensure that the berries remain completely intact. The grapes are then air-dried for two to three weeks in front of our warehouse in Salgesch. The energy required for this process comes from our own photovoltaic system.
During this time, the berries lose water and shrink. The aromas and sugar become more concentrated. The Oechsle degree, which starts at around 90 to 100, can thus rise to as high as 130. It is precisely this concentration that forms the basis for the Profondo’s intense and complex aromas.
Photo: Close-up of the shrinking berries
The grapes, along with their stems, are then placed in wooden fermentation vats and crushed by foot. The must begins to ferment and is then gently pressed. Finally, the Profondo ages in barriques for about twelve months, where it develops its complexity.
Its slight residual sweetness is also part of its character. Determining how much of that remains is a balancing act every year. Wine is a natural product, and the fermentation process, in particular, varies slightly from year to year.
Profound in name and in the glass
The grapes’ unique journey is ultimately reflected in the glass. “Profondo” means “profound.” The concentration of the berries gives the wine ripe fruit aromas, warm spicy notes, and great depth, without making it seem heavy.
That's Profondo for you. Profound from the very first step right down to the glass.
