Bollizine 2024 , edited by Tommaso Caporale, is the first new generation guide that evaluates the quality of sparkling wines using a simple method that investigates the sound emitted by the bubbles in a glass immediately after pouring. Then, with the help of an algorithm, the sounds are processed, analyzed and depicted graphically. The results obtained reveal an extraordinary scenario: from the interpretation of the frequencies it is possible to trace the type of sparkling wine and its organoleptic/sensory characteristics, as well as identifying the differences in terms of sugar dosage and grape variety used.
“Over the last few years” - explains Tommaso Caporale - “the story of wine has become increasingly standardized and it was necessary to find new objective elements to increase the level of communication of the sensorial tasting phases and improve the relationship of perception on the part of consumers . My research has focused on the exploration of another sense, that of hearing, embracing the world of bubbles. It was based on the acoustic analysis of the sound of the bubbles inside the glass of over 1000 sparkling wines, whose frequency results provided me with an extraordinary insight into their characteristics, even before resorting to the classic tasting, proving the validity of my evaluation method (Corporal Method). This led to the selection of the best 160 labels, which we find in the guide, reviewed according to a new approach, only through the illustration of their frequency baggage, expressed in two graphs".
Riccardo Cotarella , internationally renowned oenologist and President of Assoenologi, adds in the preface: "Listening to the "voice" of a vine presents us with a new interpretative paradigm from an oenological point of view. New scenarios, new paths, new frontiers to strive for are opening up."
“Listening - specifies chef Simone Rugiati - is the last phase of perception, the one that was missing to increase the positive vibrations of the bubbles, which are already born outside the bottle and act as a 'reset' for the mind, removing all those frequencies negative things that surround us."
While the artist Tommaso Cascella is amazed by the new approach: “Incredible surprise, Caporale manages to 'speak' directly with the essence of the wine... setting in motion another sense, hearing”.
Through a system of processing the data present in the sound spectra, prizes divided into three bands were assigned to the best sparkling wines selected by around 100 Italian wineries, according to the Caporale Method, " Diapason Bronze ", " Diapason Silver ", " Diapason Gold" . ” and the special “ Diapason Platinum ”. Among the Diapason Platinum awards we find the categories Max Power, Max Harmony and Max Continuity which refer respectively to those labels that highlight the greatest power on one or more frequencies as an intensity value; they highlight a balanced and most harmonious power distribution across the entire frequency range; highlight important values of peaks and concentrations of frequencies with high intensity replicated in different years.
The prizes will be awarded on Saturday 13 April at 3pm at VINITALY & THE CITY in Piazza dei Signori Loggia di Fra Giocondo in Verona. Three other presentations of Bollizine are scheduled at Vinitaly: Sunday 14 April at 12 in the Valle D'Aosta Wine Consortium Area - Pavilion 12 where Caporale will be in the company of the host Vincent Grosjean , President of the Valle D'Aosta Wine Consortium; always on Sunday at 4pm in the Lazio Region Area PAD A with the author and Angelo Radica, president of the National Association of Wine Cities; Monday 15 April at 4.30 pm in the Calabria Region Area of Pavilion 12 with speeches by Gianluca Gallo Regional Councilor for Agriculture, Tommaso Caporale, Riccardo Cotarella, Oscar Farinetti, moderated by Andrea Radic .
TOMMASO CAPORALE food and wine journalist, sommelier and television host, is known by the pseudonym "Mister Bollicine". Computer engineer in the field of industrial automation, he is the creator of an innovative method for the qualitative evaluation of sparkling wines which is based on the acoustic analysis of the perlage (Caporale Method). Author of columns for magazines specialized in the agri-food sector, he hosts programs on national television networks on the topics of wine and bubbles. He collaborates as a trainer and Brand Ambassador with numerous Italian associations and businesses.
