Archetipo
Fiano 2023
Regular price
£17.50
Other years:
2022
Not yet available
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| Denomination | Salento IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Fiano |
| Aging | In steel for 5-6 months on its own noble lees and shaken every 15 days. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Fiano 2023 |
| Color | Straw yellow with greenish reflections. |
| Perfume | Very elegant and fine floral aromas with light herbaceous and fruity nuances. |
| Taste | Medium-bodied, round and lively on the palate, excellent, almost refreshing acidity. |
| Pairings | Ideal with fishes, shrimps and shellfishes; try it with vegetables risotto. |
| Region | Apulia |
| Country | Italy |
| Other years | 2022 |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Fish
Shellfish
Cheese
Oily fish
White fish
Vegetarian
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 Fiano 2023 |
|---|---|
| Type | White organic still |
| Denomination | Salento IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Fiano |
| Country | Italy |
| Region | Apulia |
| Vendor | Archetipo |
| Origin | Castellaneta (TA) |
| Soil composition | Tendentially clayey with cal-care veins mixed with siliceous crushed stone; rich in humus. |
| Cultivation system | "Controspalliera Libera" in honour of a book by Rudolf Steiner entitled "Philosophy of Freedom". |
| Plants per hectare | 4545 |
| Yield per hectare | 75 q. |
| Harvest | Hand-harvested, second ten days 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 6-7 days of maceration with the skins, they are removed and fermentation continues for about 2 months at low temperatures (13 4 °C). Natural decantation without clarifying agents. Unfiltered. |
| Aging | In steel for 5-6 months on its own noble lees and shaken every 15 days. |
| Allergens | Contains sulphites |