Just a quick note from the both of us to wish you all Happy Holidays and a wonderful, peaceful and rewarding New Year! 🙂
On this post, which concludes our mini-series about Valtellina, you can find an interview that Ar.Pe.Pe.’s enologist and co-owner Isabella Pellizzatti Perego was kind enough to do with me.
Here are the questions I asked Isabella, along with a summary of her answers – let me give you heads up about the fact that some of the discussion is fairly technical in nature, but at the same time I think it is very interesting and educational:
Q1. First of all, would you care to explain the logic behind the various labels in your lineup and their release to the market? I understand they are not all available every year, so maybe you can elaborate a little bit on that?
A1. Certainly: essentially, we are pretty black and white with our production – let me try to explain.
At the top of our range there are the following four Crus or Riservas: Grumello Buon Consiglio; Sassella Rocce Rosse; Sassella Vigna Regina; and Sassella Ultimi Raggi.
These current Crus will soon be complemented by two new Crus that we have started making since the 2009 vintage and that are currently at the beginning of their aging phase. These new wines will be released to the market in 2018: one is our first Riserva from our vineyard in the Inferno subzone and the other one is a new Riserva from our Grumello vineyards that is going to complement our Buon Consiglio Cru.
Beside those, we have the Inferno Fiamme Antiche which, so far, is the only label that we make from our vineyard in the Inferno subzone. When our new Inferno Cru becomes available, the Inferno Fiamme Antiche will be its second vin.
Finally, there is our entry-level, easy and ready to drink wine known as Rosso di Valtellina.
Now, the Rosso di Valtellina is the only one of our wines that is available every year.
Instead, our concept for our premium wines is that, depending on our assessment as to the quality of the grapes we harvest, we decide whether they are worthy of a Cru or they should be “downgraded” to second vin. We do not compromise: the entire crop for each subzone either becomes a Cru or a second vin.
So, for instance, if one year you see that we release the Grumello Buon Consiglio Riserva, that means that for that year the Grumello Rocca De Piro will not be released, and vice versa, which of course entails a significant sacrifice in terms of revenues. But we are happy this way: we want to stand behind the quality and reputation of our wines and we do not take any shortcut to do so.
Q2. The mountain Nebbiolo of Valtellina has been recognized as a biotype that is geographically distinct from Piemonte’s Nebbiolo and several clones have been identified. Can you tell us something about the clonal choices that you made in your vineyards?
A2. Valtellina’s Nebbiolo presents greater biodiversity in its clones compared to Piemonte’s Langhe Nebbiolo (where the three main clones are Michet, Lampia and Rosé). In Valtellina at least 10 different clones have been identified. For our vineyards, we have selected a mix of the various clones and we are observing how each of them has adapted to our terroir and how it performs. This way, we can identify the vines that perform best and then use those same clones to add new vines or replace existing ones.
Q3. Let’s talk a little bit about viticulture: what’s the average density and age of your vineyards? Are your vines all grafted? Which month of the year do you harvest and is it all done by hand?
A3. Our average density is 5,500/6,000 vines/HA and on average our vines are 50 years old – most are grafted, but there still are a few plants that are ungrafted.
We harvest exclusively by hand due to the characteristics of our territory, which prevent the use of anything mechanical. It is pretty much the same for all of the Valtellina producers, although some (such as Nino Negri) go as far as using helicopters to carry the crates with the harvested grapes as fast as possible to the winery. In general, we harvest the grapes for all our wines in the second half of October, except only those for our Ultimi Raggi Cru (which is our late-harvest wine) which get picked in the second half of November, just before the first snow of the season.
Q4. Speaking of the Ultimi Raggi: this is a wine that falls within the Valtellina Superiore Riserva DOCG appellation (subzone Sassella). Since it is a dry raisin wine, can it be considered your own take of a Sforzato della Valtellina? Why does it not fall within that separate DOCG?
A4. Well, yes and no: our Ultimi Raggi is a late-harvest dry raisin wine like a Sforzato, but it cannot be classified as such as the regulations for the Sforzato della Valtellina DOCG appellation require that the grapes be picked during the regular harvest season and then be dried on straw mats (in other words, it is not a late-harvest wine).
Instead, with the Ultimi Raggi we have made the choice of drying the grapes while they are still on the vine, by picking them generally a month later than the regular harvest. It is a riskier choice, because a few years ago we had just finished harvesting the last vines for the Ultimi Raggi when it started snowing: had it happened one day earlier, a large part of our harvest would have been lost. So, it is a riskier choice, but we feel that it really pays off in terms of the quality of the wine that we make.
Q5. How do you feel about organic viticulture? Is it something you are considering embracing?
A5. We practice an integrated approach to viticulture, which imposes very restrictive practices already. We would love to go all the way to organic, but considering our geography, that is made of steep mountain slopes and makes it impossible for us to mechanize anything, currently we are not in a position to incur even greater labor costs. Just think that the integrated viticulture approach that we practice results in 1,300 working hours per year for each hectare of vineyards: more than twice the number of man hours that are required in Piemonte’s Langhe and about three times as many as those required to harvest hill vineyards in general.
Q6. Let’s move on to your ultra-conservative winemaking choices: what kind of vats do you use to ferment your wines? Also, do your wines do malolactic fermentation? And for both fermentations, do you use selected yeasts and acid bacteria or are both fermentations spontaneous?
A6. We still use 50 HL wood barrels to ferment our wines: we have them made using the same traditional, proprietary mix of oak, chestnut and acacia that we use for our aging barrels. Then, after each fermentation, we gently scrape the inside of the barrels to remove any possible residue. It is a lot of work compared to just using stainless steel vats, but we think it is worthwhile because of the additional flavor and smoothness it contributes to our wines.
All of our wines go through a couple of day of pre-fermentative cold maceration to maximize the extraction of color and primary aromas, then they go through spontaneous alcoholic fermentation using only indigenous yeasts and finally they do a full, spontaneous malolactic fermentation that is kick started by careful temperature control.
Q7. What kind of barrels do you use for aging your wines and what is the main driver for your choice?
A7. As is the case for our fermenting vats, we use large 55 HL wood barrels for aging our wines too: these are made of a proprietary mix of oak, chestnut and acacia woods that we have traditionally been using from the very beginning. We also have a few smaller 5.5 HL tonneau casks made of the same wood mix that we sometimes use, but it is an exception.
In addition, none of our aging barrels is toasted: we only use un-toasted wood to minimize the release of tertiary aromas/flavors to our wines. We made this conservative choice because we want our wines to underscore primary and secondary aromas and to be a reflection of their unique terroir. Anyone can add spicy notes to a wine that, in itself, could be not very exciting: we want our consumers to appreciate our wines for the story they tell about our grapes, our territory and the environment our vines grow in.
Q8. Speaking of terroir, how would you briefly describe that of your vineyards? Also, how would you say that the wines made from grapes grown in the three different subzones you have vineyards in (Sassella, Inferno and Grumello) differ from one another?
A8. The Valtellina district of Lombardia counts a little over 800 HA of vineyards altogether, and our grapevines grow on mountain slopes at an average altitude ranging from 400 to 600 mt (1,300 to 2,000 ft) above sea level. The soil here is scarce, as rocks abound.
This is also one of the main differences between the Grumello subzone versus the Sassella and Inferno subzones: the former has somewhat more soil, it is less rocky and this makes for easier, readier to drink wines, whilst the latter subzones have very little soil and rocks prevail – this makes the wines coming from these areas more austere and dependent on longer aging periods to properly assemble and integrate their components and smooth their edges.
Q9. Now, regarding the commercial aspects of your business: your annual production is about 60,000 bottles – what is roughly the split between export and domestic consumption? Which are the top three countries to which you export?
A9. This year marks the first time that we export more than we sell domestically: 60% of our production has in fact been exported.
Geographically, the USA is the top country we export to, Japan is the second and Russia (which we just started exporting to this year) came in third. This year we also started selling to a few new countries beside Russia, among which Hong Kong, Taiwan and a market that we are excited to finally be in Canada – our Rosso di Valtellina will be soon available in Quebec and we are very excited about this new challenge.
Q10. Finally, are there any new projects that you are working on that are worth pointing out to our readers?
Beside such product news, from a viticultural perspective we have decided to convert our vineyards to the Simonit-Sirch pruning method for controlled grapevine growth. In the context of a Guyot-type training system like the one we use in our vineyards, this method has the objective to optimize the performance of each vine through selective pruning of only young (one or two year old) stems growing out of the head of the trunk.
The purpose of this is to cause the vine to develop two main stems that originate from opposite sides of the head of the trunk and run parallel to the bending wire, giving the vine a characteristic T-shape. This optimizes the canalization of the plant’s lymph into such two main vessels and makes a vine grown with a Guyot-type training system more similar to a free-standing bush vine, which nowadays is considered the most efficient vine training system and one that considerably increases the life expectancy of the vine.
That’s all: hope you enjoyed the read, and let me thank Isabella once again for her exquisite hospitality and for being so patient as to answer all of my questions! 🙂
On our previous post, we have presented the Italian wine district of Valtellina, its territory, history, dominant grape variety and just briefly, its wines. Now is the time to focus on one of the finest producers of Valtellina wines, Ar.Pe.Pe. (pronounced “Ahr-Pay-Pay”).
The somewhat curious name of this premium Valtellina winery is an acronym that stands for ARturo PEllizzatti PErego, that is the full name of the winery’s founder.
Arturo was the descendant of a Valtellina family who had been in the wine industry since 1860 and who, by the 1960’s, had grown to own or manage 50 HA of vineyards. Arturo’s father, Guido, had built the family business’s winery by carving it into the rock of those very mountains on the slopes of which their vineyards lay: the new winery became operational in 1961.
Guido’s death in 1973 resulted in a paralizing feud among his heirs over the allocation of his estate: because of this, the heirs decided to sell the family’s business and the “Pellizzatti” brand to a then large wine and food conglomerate to which the family also leased the vineyards for a 10 year term.
In 1983, however, upon the expiration of the vineyard lease term, Arturo claimed back his own portion of the family’s vineyards (12 HA), bought back the winery that his father had built and started afresh his own wine business, under the current Ar.Pe.Pe. brand.
Arturo devoted all his knowledge, experience and energy into creating a range of top quality wines that would underscore and maximize the potential of the mountain Nebbiolo grapes and Valtellina’s unique terroir. In so doing, he took his chances and from the very beginning he decided not to compromise on anything, aiming for top of the line wines that would be optimally aged by the time they were released to the market.
This meant that for the first six years following Ar.Pe.Pe.’s creation, their vineyards were harvested for six times, wine was made for each vintage, but not a single bottle was released to the market because of the very long aging times that Arturo had prescribed for his wines. This is what his heirs affectionately refer to as his “nostalgic hardheadedness“.
But when the first bottles of one of his top Crus, the Valtellina Superiore “Rocce Rosse”, were finally made available to retailers in 1990, all those sacrifices paid off and the immediate success and rave reviews proved that Arturo’s philosophy of unwavering commitment to excellence had been right and long sighted.
Ar.Pe.Pe. then quickly became one of the most respected and prestigious brands in the landscape of Valtellina’s Nebbiolo’s. In 2004, Arturo passed away and his legacy passed on to his three children: Isabella (who became Ar.Pe.Pe.’s enologist), Guido and Emanuele, who have since shared the leadership of the family business.
Ar.Pe.Pe.’s Wine Tasting
On the next post, we will publish our interview of Isabella Pellizzatti Perego, Ar.Pe.Pe.’s enologist and co-owner, but before that here are my quick tasting notes (i.e., these are not full-blown wine reviews) for those wines in Ar.Pe.Pe.’s lineup that had just been released to the market at the time of my visit and that my gracious hostess Isabella was kind enough to let me taste:
This is Ar.Pe.Pe.’s entry-level wine, made from 100% Nebbiolo grapes harvested from their lower altitude vineyards (1,150/1,300 ft – 350/400 mt above sea level) in the Grumello and Sassella subzones (for more information, refer to our introductory post to the Valtellina district). The wine ages 6 to 12 months in large wood barrels before being released to the market. The Rosso di Valtellina retails in the US for about $32.
Tasting Notes: The wine’s color was ruby red, with aromas of violet, cherry and raspberry. In the mouth, the wine was freshly acidic, with smooth tannins – a young, easy to drink, ready to be enjoyed red.
- Valtellina Superiore Sassella “Stella Retica” Riserva DOCG 2006 (13% ABV)
This is the second vin of Ar.Pe.Pe.’s two grand vins in the Sassella subzone (the “Rocce Rosse” and the single-vineyard “Vigna Regina”). As will be better explained in our interview of Ar.Pe.Pe.’s enologist, the Stella Retica is only made in those vintages when the Rocce Rosse is not released (i.e., for any given vintage, either one of the Rocce Rosse or the Stella Retica is made).
The Stella Retica is made from 100% Nebbiolo grapes grown at an altitude between 1,300 and 1,650 feet (400 to 500 meters). It ferments in Ar.Pe.Pe.’s signature mixed wood fermenting barrels (more about this in our interview of Ar.Pe.Pe.’s enologist) for 12 days and ages in large wood barrels for 24 months, plus 24 additional months of in-bottle aging. The Stella Retica retails in the US for about $48.
Tasting Notes: The wine’s color was ruby red with garnet reflections, with a fine and intense bouquet of cherry, wild strawberry and mineral hints of granite. In the mouth, the wine was dry, with high ABV and smooth; it was freshly acidic, gently tannic, and tasty, with medium body. All in all, a very pleasant and enjoyable wine.
- Valtellina Superiore Sassella “Rocce Rosse” Riserva DOCG 2002 (13% ABV)
The Rocce Rosse is one of Ar.Pe.Pe.’s two grand vins for the Sassella subzone (in addition to the single-vineyard Vigna Regina): it is made from 100% Nebbiolo grapes grown in the Sassella subzone only in those years in which the quality of the harvest is extraordinary. It ferments in wood fermenting barrels for 40 days(!) and it ages in large oak, chestnut and acacia wood barrels for 48 months, plus 36 additional months of in-bottle aging.
The Rocce Rosse is a top of the line wine that is suitable for long-term aging. It retails in the US for about $72.
Tasting Notes: The wine’s color was garnet, with a spectacular, complex and intense bouquet of cherry, raspberry, cocoa, nutmeg and hints of tobacco, licorice and minerals (granite). In the mouth, the wine was dry, with high ABV and silky smooth; it was acidic, gently tannic, and tasty, with full body and a long finish. A spectacularly exciting wine, already perfectly balanced and integrated after 11 years: a true sensory pleasure to be enjoyed with red meat or game dishes.
- Valtellina Superiore Sassella “Ultimi Raggi” Riserva DOCG 2006 (14% ABV)
The Ultimi Raggi is Ar.Pe.Pe.’s late-harvest dry wine, made from 100% Nebbiolo grapes grown in the Sassella subzone vineyards at the highest altitude (about 1,950 feet/600 meters above sea level) and left on the vines to naturally dry and therefore concentrate and maximize sugar levels through a late harvest.
The wine is fermented for 20 days in wood fermenting barrels and aged for 24 months in large wood barrels, plus 12 additional months of in-bottle aging. The Ultimi Raggi retails in the US for about $79.
Tasting Notes: The wine’s color was garnet, with a complex, intense and explosive bouquet of spirited cherry, strawberry jam, raspberry, red fruit candy, cocoa, tobacco. In the mouth, the wine was dry, with high ABV and smooth; it was acidic, with supple tannins, and tasty, with mineral hints of granite. It was full-bodied and with a long finish. An outstanding, structured and masterfully balanced wine: the perfect companion for structured red meat or game dishes or seasoned cheeses.
After our post about Tenuta San Guido (the Bolgheri estate where Sassicaia is made) and our interview of Tenuta San Guido’s owner, Marchese Nicolo’ Incisa della Rocchetta, here come three new posts in our “Meet the Maker” series.
This time around we move from Bolgheri, Tuscany, all the way north to the Valtellina district in Lombardia to:
- Provide an overview of this very special area and its wines;
- Present one of the finest Valtellina producers, Ar.Pe.Pe., and taste certain of their wines; and
- Interview Isabella Pellizzatti Perego, Ar.Pe.Pe.’s enologist and co-owner.
Map of Valtellina, Courtesy of Wikimedia Commons
About the Territory and History
The Valtellina district is an area in the northernest part of Italy’s Lombardia region, close to the border with Switzerland, that comprises two mountain ranges stretching from west to east (known, from north to south, as Alpi Retiche and Alpi Orobiche) and a narrow valley in between, where the town of Sondrio lies.
Due to the geography of this area, viticulture in Valtellina has always been challenging, since most of the vineyards grow at an altitude of about 1,300 to 2,300 feet (400 to 700 meters) above sea level on narrow stone-walled terraces carved from the steep southern slopes of the northern mountain range (Alpi Retiche), so as to maximize the grapevines’ sun exposure. The rocks of the Alpi Retiche mountain range are prevalently granite-based, which means that the soil where the Valtellina grapevines grow is a sand-limestone mix and a very shallow one, as it is often less than 3 feet/1 meter deep.
Valtellina’s harsh geography means that vineyard mechanization is virtually nonexistent, with grapevine treatments, pruning and harvesting being made exclusively by hand, thus significantly increasing the average production cost.
Historically, the first evidence of viticulture in Valtellina dates back to the IX century (specifically, to year 837 of the Common Era). We have to wait until the XVI century, however, to have the first documented information about the size of the Valtellina vineyards, which back then were about 3,500 HA. As a result of the spread of the grapevine pathogen Uncinula necator (a fungus that causes powdery mildew of grapes) and the Grape phylloxera (an aphid-like pest that attacks the roots of Vitis vinifera grapevines and that almost completely destroyed the vineyards throughout Europe in the late XIX century), the overall size of the Valtellina vineyards dropped to less than 1,200 HA in the XX century.
The relevance of Valtellina as a wine grape landscape of significant cultural value is underscored by the fact that Italy put forward Valtellina’s candidacy (together with that of the Langhe/Roero/Monferrato area in Piemonte) to be nominated as a UNESCO World Heritage Site: Valtellina’s candidacy is currently still pending and is part of UNESCO’s Tentative List.
About the Appellations
The Valtellina district comprises two DOCG, one DOC and one IGT appellations, as follows:
- Valtellina Superiore DOCG
- Sforzato di Valtellina DOCG
- Valtellina Rosso DOC
- Terrazze Retiche di Sondrio IGT
The Valtellina Superiore DOCG appellation, which we are going to focus on for the purpose of this post, encompasses a territory of approximately 430 HA in the vicinities of the town of Sondrio. The appellation is further divided into five subzones, as follows:
- Grumello (about 78 HA)
- Inferno (about 55 HA)
- Maroggia (about 25 HA)
- Sassella (about 130 HA)
- Valgella (about 137 HA)
The appellation regulations require that wines be made from 90% or more Nebbiolo grapes and that they be aged (i) for a minimum of 24 months, at least 12 of which in wood barrels for the base version of Valtellina Superiore or (ii) for a minimum of 36 months, at least 12 of which in wood barrels for the “Riserva” version.
About the Grape Variety
As mentioned above, in Valtellina Nebbiolo (which is locally known as “Chiavennasca“ – pronounced “key-avennasca”) is king.
The regulations of both of Valtellina’s DOCG appellations and the Valtellina Rosso DOC appellation all require that wines be made from 90% or more Nebbiolo grapes.
You can find several cool facts and much information about Nebbiolo on our Grape Variety Archive page (which has been compiled based on Information taken from the excellent volume Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012) – here is just a short abstract:
Nebbiolo is without a doubt Piemonte’s most world-famous black-berried grape variety. Researchers have recently been able to trace back the origins of (or at least the first documented reference to) Nebbiolo to 1266, at which time the grape was called Nibiol. This makes Nebbiolo one of the oldest grape varieties in Piemonte. While Nebbiolo is definitely an Italian indigenous variety, doubts still remain as to whether it originated from Piemonte or Valtellina (a mountainous district in the neighboring region of Lombardia, where Nebbiolo is still grown nowadays and locally known as Chiavennasca).
About the Wines
The wines of Valtellina are not very well known to the general public, but they resonate with Italian wine connoisseurs because those wines that are made by serious producers are fabulous Nebbiolo-based reds, that pack tons of quality and structure, are suitable for long-term aging and still can be had for significantly less expensive prices than their better-known counterparts from Piemonte.
Interestingly enough, 2013 marked the first year in which a wine from one of Valtellina’s top producers (Mamete Prevostini, Valtellina Superiore Sassella “Sommarovina” DOCG 2009) made it into Wine Spectator’s Top 100 Wines of 2013 (in 82nd position – congratulations!): perhaps this will contribute bringing the wines of Valtellina more into the limelight with wine aficionados.
On the next post, we will focus on one among my absolute favorite Valtellina producers: Ar.Pe.Pe. and on a tasting of certain of their wines. On the last post of this mini-series, we will then publish an interview of Ar.Pe.Pe.’s enologist and co-owner, Isabella Pellizzatti Perego. Stay tuned! 🙂
With Thanksgiving come and gone and the countdown to Christmas already started, it’s time to finalize our wish and gift lists. Well, let me help you with your gift list by suggesting an idea that, hopefully, will make one or more of the people receiving your presents very, very happy.
There are some people whose sense of style and sophistication are so classy and unique that buying a gift for them can turn into being quite a challenge. If one of these people happen to be in your life as a parent, sibling, significant other or friend, the “Encyclopedia of the Exquisite” is the book for them.
Written by Jessica Kerwin Jenkins (she was the European editor of W in Paris and she has written for Vogue), the “Encyclopedia of the Exquisite” is an eclectic compendium of historical facts and curiosities about a variety of objects, concepts and expressions that are part of our daily language and use. The book is designed to satisfy the thirst for knowledge of any person of any age and taste, no matter what their interests and hobbies are.
If cooking and drinking are their life passions, the readers will learn about ingredients and dishes such as saffron, truffles, the bon chrétien pear (generally known as the Williams or the Bartlett pear), the omelette (including Julia Child’s suggestions as to how to make the perfect omelet) as well as the history of two of the most beloved drinks: champagne and tea (including tea-making tips). The readers will even find a few lovely recipes to try out and amuse themselves with.
If fashion and beauty are the readers’ kind of poison, they will fall in love with the sections about the sequin, the frilly lingerie, the gloves, the heels, the faux jewels, the kimono, the color black, the bob haircut and the pouf hairstyle, the perfume and the red lipstick.
But that’s not all! Once upon the time there was a little girl whose favorite animal was the unicorn? Well, look under the letter “U”! That section has been written for that dreaming grown-up girl. And forget Stefano when he says that he would be curious to hear what our friend and brilliant psychologist, symbologist and writer Klausbernd V. (please check his wonderful blog out, if you do not follow him already) would have to say about that! 😉
How about the expression “Shabby Chic”? I would challenge most of the people I know who like to use that expression to explain its origin to me!!! 😉 Well, a quick look under the letter “S” will unravel the mystery…
There is so much more in this book! The illustrations are simply exquisite and every page exudes elegance. Going through the Encyclopedia, readers will surely appreciate the effort that the author put into researching the topics and writing in such a way that keeps them always interested and amused.
What do they say about style? You either got it or you don’t.
Well, I think that’s true! Style cannot be taught. But, in my opinion, just “having it” is not enough. In order to blossom, the sense of style must be constantly educated and reading is one of the best ways to achieve the result.
I was a lucky girl in many respects. One of these was to have a very classy mother. Anyone who knows her can vouch for that. I wish I had half the style she has! Anyway, since I was a little girl, she has been teaching me good manners, what to wear for every single occasion, which utensils to use for every dish, how to pick flowers and set a table, what should be expected of a gracious hostess and how to thank for hospitality. Still, the Encyclopedia of the Exquisite has unveiled to me countless facts and secrets about things and lifestyles that I thought I knew everything about… but didn’t!
I’ll finish this post with a quote by the author: “beauty can be found in the most unlikely places […] and […] luxury doesn’t mean spending lots of money.” Very true, if you ask me.
If you give this book as a present to that special someone, that’s exactly what you are giving her or him for Christmas: beauty and luxury at just the price of a book.
P.S.: Needless to say, my mother bought me the Encyclopedia of the Exquisite! 🙂
I have recently been approached by a representative of Utah-based consumer electronics company Elertus who loaned me for a few weeks a sample of a newly released product of theirs targeting the wine market for me to test and consider for a review.
The product is called Elertus Wine Protection System and basically revolves around a small (3.1×2.6×1.05″ and 2.5 oz), battery-powered, wireless sensor that monitors and alerts users if anyone opens their wine cellar, wine cooler, or liquor cabinet door. So, the main purpose of the system is to notify users of potential theft or unauthorized access to their wine storage facility.
The system also continuously monitors light levels, temperature (-30 to 150 F) and humidity (0% to 100%) conditions, ensuring wine collections are stored in an optimal environment. It also notifies users if the sensor is moved from its current position.
The system is compatible with any wine or liquor cabinet with or without a locking mechanism. The sensor is designed for simple installation without special tools or permanent cabinet modifications and it connects to your Wi-Fi system.
The Elertus system comes in a small box complete with the required batteries and visual, simple, easy to follow, step-by-step instructions for connecting the sensor to your local Wi-Fi network. I have to commend Elertus for providing a set of clear and simple instructions that really makes it easy for you to install the sensor, configure it and connect it to your Wi-Fi network in a breeze: I think I got my system up and running in about five minutes.
Once the system is operational, it immediately starts tracking the environmental conditions the sensor is in. Also, through the control panel of the system app, you can configure acceptable ranges of values both for temperature and humidity and then what you want to be notified of (such as temperature and humidity outside of the user-defined ranges of acceptable values, door open, light turned on or off, movement of the unit) and the way you want to be notified in (such as any or a combination of email, text message and smartphone notification alerts).
So, once it is customized, the Elertus app can notify you if any conditions change, such as the cellar door is opened, the light is turned on or the temperature or humidity gets too high or too low. In addition, you receive a weekly system-generated email that provides a snapshot of the conditions recorded by the sensor at the specific date and time the email is generated (i.e., no weekly average, just a read out of the current conditions). The Elertus system can be monitored and configured through a computer or smartphone app (iPhone®, iPad®, iPod touch®, and Android™).
The Elertus Wine Protection System is available at www.elertus.com for $199, inclusive of monitoring, alerts and smartphone app.
In a nutshell, these are my conclusions about the Elertus system after using it for a couple of weeks:
- Super easy, quick and trouble-free installation and configuration
- Nice, clean and user-friendly user interface app
- Works as advertised (monitors temperature, humidity, light level, movement and door open and notifies you in the way you set the system up for)
- Expensive for personal use, that is other than in a commercial establishment
- I could not find a way to remotely trigger an instant read out of the current conditions (in the absence of a status notification) through the user interface app
- Light level sensor is not very sensitive (requires a fairly bright light to be triggered)
Rating: Good to Very Good