l'Archetipo
2016
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Training system | free standing espalier |
Grape varieties | Moscatello selvatico 95% + Moscato a bacca rossa 5% |
Harvest | first week of September |
Ageing | Seguono diversi mesi in queste condizioni, con batonnage continui del proprio fecciolino nobile fi no a giungere ad una stabilità naturale del vino spumante, a cui segue l’imbottigliamento |
Colour | light amber colour |
Alcohol | 10 + 3,5% vol. |
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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