Wijn 1933

A 1933 wine is a wonderful choice that speaks directly to the recipient or drinker who appreciates depth, tradition and knowledge. These bottles have rested safely in optimal conditions for generations, making them a fascinating and living piece of the past.

2 wines

The story behind a wine from 1933

Every single 1933 wine tells the story of a time when work in the vineyard and cellar took place under completely different conditions than those we know today. This year was a defining one for Italian wine production, culminating in the very first major exhibition of the country's characteristic wines in the city of Siena. This historic event really focused attention on quality and national pride, and it paved the way for a brighter and more modern period in the country's rich wine history after several years of economic difficulties.

A look back at the year 1933

The weather in 1933 presented many unpredictable elements that seriously tested the winegrowers of Piedmont. The year began with a cold winter and a very rainy spring, which significantly delayed the flowering of the vines. When summer finally arrived, July brought intense heat and violent and periodic hailstorms that stressed the plants in the fields. Fortunately, a welcome rain at the end of August gave the vines peace to continue ripening, which ultimately led to a delayed harvest.

The changeable climate left its natural mark on the finished wines of the vintage. Overall, the harvest resulted in wines that were lighter in structure and had a lower alcohol content than usual. In return, the grapes built up a higher acidity thanks to the cooler periods of the growing season. It is precisely this fresh acidity structure that has proven to be crucial for the wines to survive and beautifully develop their complex nuances in the bottle over the many subsequent decades.

Piedmont as the heart of Italian wine

Looking back to Piedmont in the 1930s, winemaking was a deeply traditional and hand-held profession. Natural fermentation was used, driven solely by the yeast cells that were already on the grape skins and living in the cellar environment. Maceration often lasted an impressive 10 to 30 days, simply because the aim was to extract the maximum amount of colour and tannin from the characteristic Nebbiolo grapes.

This long contact with the grape skins created a formidable structure and a significant tannin level, which required many years of patience in the cellar before the wine was ready to drink. Maturation took place at a leisurely pace in large, traditional oak barrels, known locally as botti. Fermentation itself was often carried out in open wooden vats or voluminous cement tanks, as these solid materials helped to ensure a stable temperature during fermentation, without the use of modern technology.

Classic craftsmanship from the region's historic winery

One of the oldest vineyards in the region played a crucial role in shaping the wine that is now considered the area's signature. As early as the 19th century, the winery pioneered and changed the classic methods so that the wine, otherwise known as sweet, was instead fermented completely dry. The result was a stable, complex and exceptionally age-friendly red wine that quickly gained great recognition and became famous across Europe under the beautiful nickname "the wine of kings".

To protect and preserve this high standard, deep and specialized cellars were built under the vineyard, which shielded the sensitive fermentation process from the sometimes harsh and cool autumn temperatures of Piedmont. Since 1929, the Abbona family has run the place and carried on the proud traditions with great respect. The family's meticulous work in the historic vineyards has had an enormous impact on maintaining traditional methods and ensuring a consistently high quality in the wines from the older vintages.

Security when giving away historical drops

When you decide to give a beautifully mature vintage wine as a gift, both safety and reliability are essential elements to create a great experience. Here at Bottles With History, we take great pride in handling each and every historic bottle with the utmost care and professionalism, from our own facilities all the way to the doorstep of the expectant recipient. We also carry our rare 1943 wine and 1953 wine .

Our optimal storage conditions in the cellar respect the age of the wine and ensure that the contents retain their full character as best as possible.
With our fast same-day delivery, you can feel confident that your historic gift will always arrive on time for the celebration.
We offer free shipping on purchases over 500 DKK, so it is both easy and cost-free to have the gift delivered to your door or to a parcel shop.
Our high TrustScore of 4.6 is based on customers' own reviews and serves as your guarantee of safe and reliable trading.
Our dedicated online customer service is always ready to share their knowledge and guide you safely to the right vintage wine.

FAQ

Die wordt meestal gekenmerkt door een lichtere body, hoge zuren en een lager alcoholgehalte. De oorzaak was een koude, natte lente, gevolgd door hittegolven en een late oogst in 1933. Traditioneel lange maceraties en rijping op grote vaten zorgden voor een structuur die zich nu uit in tonen van leer, thee en gedroogd fruit.

Ja, dat kan, maar het hangt sterk af van de staat van de fles, het vulniveau en de manier van bewaren. Na zoveel jaar is de stijl vaak zeer verfijnd en kwetsbaar. Open de fles voorzichtig, proef eerst zonder te karafferen en zorg altijd voor een reservefles voor het geval dat.

Begin bij het jaartal, de gelegenheid en de band van de ontvanger met dat jaar. Kies een fles met een gedocumenteerde opslaggeschiedenis, een goed vulniveau en een duidelijke omschrijving van de staat. Het verhaal over herkomst en stijl (bijvoorbeeld Piemonte en traditionele methoden) geeft de context die het cadeau onvergetelijk maakt.

Zet de fles 24–72 uur voor het schenken rechtop. Open hem voorzichtig, bij voorkeur met een tweeprongige opener (Ah-So), en vermijd krachtig karafferen; schenk rustig om het bezinksel in de fles te houden. Serveer licht gekoeld, rond 16–18 °C, in kleinere glazen en proef de wijn geleidelijk in de loop van de avond.

Wij beoordelen en beschrijven elke fles afzonderlijk, inclusief vulniveau, kleur, capsule en etiket, zodat je de staat kent vóór aankoop. De flessen worden onder optimale omstandigheden bewaard. Heb je vragen, dan helpt onze klantenservice je graag met extra uitleg en bij het kiezen van de juiste fles. Let op: De fles bevat sulfieten.