Archetipo
Verdeca Sette Lune 2017
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€20,00
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| Denomination | Salento IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Verdeca |
| Aging | In steel for the next 2 years on its own noble lees; the wine is agitated about every 15 days. Minimal addition of sulphur dioxide in pre-bottling. |
| Year | 2017 |
| Biologic | Sì |
| Product name | Verdeca Sette Lune 2017 |
| Color | Golden yellow. |
| Perfume | Intense fruity, herbaceous, floral and mineral notes. |
| Taste | Medium-bodied, rich in extract and tannins, with excellent acidity and persistence. |
| Pairings | Ideal with all dishes that need a structured wine with a good freshness; very good with fishes and white meat. |
| Region | Apulia |
| Country | Italy |
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
Fish
Shellfish
Cheese
Matured cheese
Poultry
White fish
Producer
Archetipo
From this winery
- Start up year: 2010
- Oenologist: Franesco Valentino Dibenedetto
- Bottles produced: 70.000
- Hectares: 25
Francesco Valentino Dibenedetto, agronomist and farmer by birth, son of Carlo Dibenedetto, winemakers always. Since the 80’s the company began the conversion to organic farming but he finds that the vitality of his lands does not proceed as it should and that is why since 2000 he moved to biodynamic thanks to the studies on Rudolf Steiner’s cultural legacy.
After a few years of biodynamic he realizes that there is still something that lacks and therefore, understanding the thought of Masanobu Fukuoka, finally come to practice sustainable agriculture, in which the synergies between all the ecosystem are linked. This is the synergistic agriculture, with which we made no more the biggest mistake that still today we do, practicing all the other types of agriculture ( from conventional, to organic, to biodynamic): plowing.
This new adventure develops together with his wife Anna Maria and their four children: Carlo Nazareno, Domenico, Andrea e Maria Clelia. Thaks to their constant and responsible care it has been possible to build the wine cellar, entirely made in tuff, where with precise climatic conditions it’s possible to enhance their precious grapes without using chemicals. The new generation’s entrance in the company, under the leadership of Francesco Valentino’s large experience, is likely to provide impetus and vitality to "L’Archetipo". Read more
After a few years of biodynamic he realizes that there is still something that lacks and therefore, understanding the thought of Masanobu Fukuoka, finally come to practice sustainable agriculture, in which the synergies between all the ecosystem are linked. This is the synergistic agriculture, with which we made no more the biggest mistake that still today we do, practicing all the other types of agriculture ( from conventional, to organic, to biodynamic): plowing.
This new adventure develops together with his wife Anna Maria and their four children: Carlo Nazareno, Domenico, Andrea e Maria Clelia. Thaks to their constant and responsible care it has been possible to build the wine cellar, entirely made in tuff, where with precise climatic conditions it’s possible to enhance their precious grapes without using chemicals. The new generation’s entrance in the company, under the leadership of Francesco Valentino’s large experience, is likely to provide impetus and vitality to "L’Archetipo". Read more
| Name | Archetipo Verdeca Sette Lune 2017 |
|---|---|
| Type | White organic still |
| Denomination | Salento IGT |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Verdeca |
| Country | Italy |
| Region | Apulia |
| Vendor | Archetipo |
| Origin | Castellaneta (TA) |
| Soil composition | Clayey-loamy with considerable presence of siliceous pie-triscus and humus. |
| Cultivation system | "Controspalliera Libera" in honour of a book by Rudolf Steiner entitled "Philosophy of Freedom". |
| Plants per hectare | 4545 |
| Yield per hectare | 90 q. |
| Harvest | Manual harvesting, third decade of September |
| Wine making | After mechanical crushing and destemming, the must, in the presence of the skins, ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts, the only ones able to best interpret our terroir. After 7 moons (approximately seven months) of maceration with the skins, in a reducing environment, in the presence of the same carbon dioxide resulting from the alcoholic fermentation and subsequent malolactic fermentation, the marc is removed by soft pressing. Natural decantation without clarifying agents. Unfiltered. |
| Aging | In steel for the next 2 years on its own noble lees; the wine is agitated about every 15 days. Minimal addition of sulphur dioxide in pre-bottling. |
| Allergens | Contains sulphites |