November is the month when the Euganean Hills are filled with the aroma of **novello wine**, a unique product that captures all the freshness and liveliness of the first harvest. Novello wine stands out for its production method, which takes place right after the grape harvest, between the end of September and October. The technique used is carbonic maceration, which preserves the fruit’s primary aromas. In this process, whole grape clusters (uncrushed) are placed in a sealed tank filled with carbon dioxide. The absence of oxygen causes the grapes to ferment from the inside, without being crushed. After about a week, the grapes are pressed. The must then undergoes a brief traditional fermentation, but the most crucial phase occurs at the beginning, giving the wine a fresh and fruity aroma. This short maceration extracts fewer tannins than wines made with traditional fermentation, making novello wine softer and ready to drink quickly.
In Italy, by law, novello wine can be sold starting from October 30, and it reaches its peak in November. In the Euganean Hills, this wine takes on a special identity, reflecting the volcanic terrain and the unique local varieties, including Merlot, Cabernet, and Raboso. Compared to these grapes, AbanoRitz has a rich selection of local wines.
This wine is perfect for enjoying in good company, perhaps paired with typical autumn dishes like roasted chestnuts, cured meats, and fresh cheeses. Its lightness makes it versatile and easy to drink.
Every year, starting in November, the wineries of the Euganean Hills open their doors to visitors, offering tastings and guided tours to showcase the charm of this “young” wine.
