WEVI (Wine Economic Value Index)

The Wine Economic Value Index (WEVI) is a wine rating system that emulates the “credit-scoring system” used by banks to assess client’s credit quality. Despite the scarcity of facts and available data about premium wines, the idea that motivated the development of this index came from the conclusion that: 1) Every form of wine rating system, to this day, employs what Emile Peynaud called “an organoleptic examination or sensory analysis”, which is the appreciation by “sight, taste, and smell of the sensory properties of a wine”. Needless to say that this form of evaluation has to be subjective, for it involves one’s individual senses, and therefore varies from person to person. 2) There are no known purely quantitative (mathematical & statistical) wine rating methods and no one has ever employed standard economic criteria to rank wines in different categories according to the “economic value added” throughout production.

The WEVI was built upon the two main economic factors of wine production: the grape-growing and the winemaking processes. In each phase of the grape-growing and wine production, weights are assigned for each particular type of intervention applied in the vineyard and in the cellar, in conformity with the economic value being added to the wine in each phase of production.

In the grape growing (viticulture) process the following inputs were selected:

a) The vineyard location and its particular features, like: geographic origin; designation; proximity to the cellar; and the climate (meso-climate, micro-climate, altitude and aspect).

b) The grape yield per hectare.

c) The type of harvest: manual or mechanic.

In the winemaking process four factors are taken into account:

a) The wine type: dry red; or dry white.

b) What kind of primary fermentation is employed: traditional (open-vat, closed-vat, pigeage, deléstage); carbonic maceration or roto-fermentation; and the length of the maceration process.

c) Whether there is a secondary (malolactic) fermentation or not, and the type of vessel where it takes place.

d) What type of container is used in the maturation process? New barrels; old barrels; oak casks; cement epoxy; stainless steel? How long the wine is aged in oak? How old is the oak? What is the origin of the oak?

The WEVI computes a rating between 0 and 100 for each evaluated wine, which is automatically included in one of the five existing classes: if the rating computed is between 1 and 20 the wine goes to the fifth class; between 21 and 40, it belongs to the fourth class; from 41 to 60, third class; 61 to 80, second class; and 81 to 100, first class.

It is also calculated an indicator called the Value Index (VI), which uses a proprietary algorithm to compare the wine’s price to its WEVI rating.

11/11/12 - Bordeaux, Burgundy, Rhône, Napa & Sonoma 2012 Vintage Ratings (VEI) Available!: click here to view 05/10/12 - 2012 Southern Hemisphere (Argentina, Chile, Uruguay, Australia, New Zealand & South Africa) Vintage Evaluator Index (VEI) Data Now Available!: click here to view 02.11 - Saint Helena & Angwin (Howell Mountain) Vintage Evaluator Index (VEI) Data Now Available!: click here to view 02.11 - Bordeaux, Burgundy, Rhône, Loire, Piedmont, Chianti, Rioja, Ribera del Duero, Priorat, Douro, Napa & Sonoma 2011 Vintage Ratings (VEI) Available!: click here to view 02.11 - Contrasts in the 2011 Vintage: warm and dry in Bordeaux and Burgundy; cold in Sonoma and cool in Napa: click here to view

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