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Greco IGP Salento Greco Bianco

l'Archetipo

2017

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Greco IGP Salento Greco Bianco


GRECO BIANCO
Synergistic agriculture
Appelation: PGI Salento Greco bianco.
Grape variety: Greco Bianco 100%.
Soil composition: clay and loam soil, very rich of siliceous gravel and humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 9 tons per ha.
Harvesting: hand-picking grapes, half September.
Alcohol by volume: 12,5 % vol.
Training systemfree standing espalier
Grape varietiesGreco Bianco 100%
Harvesthalf September
Winemakingdopo pigia-diraspatura meccanica, il mosto, in presenza delle bucce, fermenta spontaneamente grazie all’aggiunta di pied de cuve contenente lieviti indigeni, gli unici in grado di interpretare al meglio il nostro terroir
Ageingin acciaio per 5-6 mesi sul proprio fecciolino nobile e agitato ogni 15 giorni
Colourwith golden yellow reflex
Alcohol12.5% vol.

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l'Archetipo

2017

Ageing of wine on lees: 2 years in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: golden yellow colour; fine and intense fru-ity, floral and grassy nose, with spicy and mineral finish. Medium body, balanced, scarcely tannic, soft taste and very long freshness.
Food pairing: ideal with all dishes that need a structured wine with a good freshness; very good with fishes and white meat.
Serving temperature: 10-12°C.

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l'Archetipo

2016

Winemaking: 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 6-7 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 of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour with greenish yellow reflex; fine floral, fruity and grassy nose. Medium body, soft and very fresh.

Food pairing: ideal with fishes, shrimps and shellfishes; try it with vegetables risotto.

Serving temperature: 8-10°C.

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l'Archetipo

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermen-tation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added.No filtration.
Ageing of wine on lees: 6 months in steel tanks, 2-3 months in large wooden barrels and at least 3 months in bottle. Malolactic fermen-tation takes place during aging. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: ruby red colour; fruity nose (black cherry and plum), with final cloves aroma. Medium body, smooth and ba-lanced, quite tannic, fine and elegant. An authentic Negroamaro!
Food pairing: ideal for pasta with ragù, or soft and fresh cheeses, vegetables and beans soups.

Serving temperature: 15 °C. Decant wine before drinking it.

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l'Archetipo

2014

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 8 mon-ths of maceration with the skins, at the end of alcoholic and malo-lactic fermentation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtration.
Ageing of wine on lees: 18 months in steel tank, then 24 months in large wooden barrel, and at least 8 months in bottle. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: consistent ruby red colour, fruity, spicy and toasty aromas. The taste has a vigorous body, soft and quite tannic, balanced, persistent and raisiny.
Food pairing: red meat main courses, cold cuts, sausages and se-mi-hard cheeses.

Serving temperature: 16-18 °C. Decant wine before drinking it.

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l'Archetipo

2016

Winemaking (Ancestral method): after destemming and soft crushing grapes, must ferments spontaneously, thanks to a pied de cuve of na-tive yeasts, the only ones which increase the expression of our Ter-roir. After 40 days of alcoholic fermentation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the residual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue battonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bott-ling. Natural fining and stabilization, no fining agents added.No filtration.
Residual sugars per litre: 2,5 g/l, Brut Nature (no sugar added).
Organoleptic properties: greenish yellow colour, fine and quite persi-stent bubbles; intense fruity (peach, apple and pear) and floral nose. Soft taste, tasty and very fresh.
Food pairing: ideal aperitif but also for lunch and dinner, very good with fish starters and main courses.

Serving temperature: 4-6 °C.

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l'Archetipo

2016

Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously thanks to a pied de cuve of natural yeasts, the only ones which increase the expression of our Terroir. The presence of very low amount of red grapes, gives wine anthocyanins and so colour. After 40 days of alcoholic fermen-tation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C); when the residual sugar reaches 50 g per litre, temperatu-re is decrease (<10°C) to stop fermentation. Wine is aging on lees with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bottling. Natural fining and stabilization, no fining agents added. No filtration.
Residual sugars per litre: 50 g/l, sweet.
Organoleptic properties: light amber colour, fine and quite persi-stent bobbles; fruity and floral nose. Balanced and very soft taste, very fresh and sweet.
Food pairing: ideal for desserts and cakes, very good with Indian and Japanese foods.

Serving temperature: 6-8 °C.

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