Archetipo
Archetipo Primitivo Aglianico 2019
定價
HKD176.00
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| 品名 | Puglia IGT |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Apulia (Italy) |
| 葡萄品种 | 50% Aglianico, 50% Primitivo |
| 陈酿 | 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. |
詳細資訊
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
Meat
Cheese
Matured cheese
Pork
製造商
Archetipo
來自這個酒莊
- 創業年份: 2010
- 釀酒師: Franesco Valentino Dibenedetto
- 生產的瓶子: 70.000
- 公頃: 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". 閱讀更多
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". 閱讀更多
| 名称 | Archetipo Primitivo Aglianico 2019 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Puglia IGT |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 50% Aglianico, 50% Primitivo |
| 国家 | Italy |
| 产地 | Apulia |
| 供应商 | Archetipo |
| 产地 | Castellaneta (TA) |
| 土壤成分 | 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. |
| 栽培系统 | Free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book "The philosophy of freedom". |
| 每公顷产量 | 60 q. |
| 收获 | Hand-picking grapes, Primitivo the first 10 days of September; Aglianico half October. |
| 酿酒工艺 | 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. |
| 陈酿 | 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. |