Nuova Zelanda

New Zealand is a young nation in terms of viticulture, in fact, the first vines were planted only in 1819 by missionary Samuel Marsden. The spread of the vine came mainly thanks to Croatian immigrants. However in the following years due to phylloxera, prohibitionism and other restrictive laws, viticulture saw black years. Only in 1980 there was a qualitative and quantitative recovery thanks to numerous investments, and it became known above all for its Sauvigno Blanc, which is generally explosive, with absolutely perfect aromas of gooseberry and fresh grass. New Zealand is divided into two large islands: the South Island and the North Island, both about 800 kilometers long, and which include mountain ranges up to 4000 meters. The climate is very varied, ranging from the subtropical heat with high humidity in Auckland to the cool temperatures of Central Otago on the South Island. On the North Island the best areas are Auckland, Waikatu, Hawke’s Bay and Gisborne, while on the Southern one we find Marlborough, Canterbury, Nelson and Central Otago. The most cultivated grape is certainly the Sauvignon Blanc, followed by Chardonnay, Riesling and Pinot Gris. The reds come mainly from Hawke’s Bay and Martinborough and are vinified with Pinot Noir, Merlot and Cabernet Sauvignon grapes. In New Zealand, a large quantity of wines is also produced for mass consumption.