| Soil composition |
Clay and loam soil, very rich of siliceous gravel and humus. |
| Cultivation system |
Free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”. |
| Harvest |
Hand-picking grapes, half September. |
| Vinification |
After destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 4-5 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration. |
| Ageing |
5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling. |
| Pairing |
Ideal for aperitif but also for lunch and dinner, in particular fishes main courses, vegetables and risotto. |
| On offer |
Price Archetipo Greco Bianco 2019 € 11.76
ex VAT
|