| 葡萄 |
50% Aglianico, 50% Primitivo |
| 土地的組成 |
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. |
| 系統 |
Free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”. |
| 收成 |
Hand-picking grapes, Primitivo the first 10 days of September; Aglianico half October. |
| 釀造 |
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. |
| 陳年 |
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. |
| 匹配 |
Very good with traditional Apulian food and with ve-getarian food. Local cheeses and cold cuts charcuterie. |