Archetipo
Archetipo Primitivo Aglianico 2019
Regular price
£18.00
Immediate availability
| Denomination | Puglia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 50% Aglianico, 50% Primitivo |
| Aging | 24 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel. Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Matured cheese
Pork
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 Primitivo Aglianico 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Puglia IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Aglianico, 50% Primitivo |
| Country | Italy |
| Region | Apulia |
| Vendor | Archetipo |
| Origin | Castellaneta (TA) |
| Soil composition | Red Mediterranean soil very rich of siliceous-calcareous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus. |
| Cultivation system | Free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book "The philosophy of freedom". |
| Plants per hectare | 4545 |
| Yield per hectare | 60 q. |
| Harvest | Hand-picking grapes, Primitivo the first 10 days of September; Aglianico half October. |
| Wine making | Vinification of Primitivo and Aglianico separated: after destemming and soft crushing grapes must ferments spontaneou-sly thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After alcoholic fermentation (20-30 days, grape skins are separated from wine thanks to soft pressing) but before malolactic, the two wines are blended. Natural fining and stabilization, no fining agents added. No filtration. |
| Aging | 24 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel. Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling. |
| Allergens | Contains sulphites |