description
Details of wine
L'Archetipo is an Apulian company near Altamura that has always stood out for its strong biological propensity experienced since the early 1980s, when the wineries that talked about these issues were very few.
Francesco Valentino Dibenedetto, founder of this reality, does not stop at organic but also embraces biodynamic philosophy, going even further with synergistic agriculture, inspired by the non-interventional methods of Masanobu Fukuoka, in which not even the plow is used.
The production inside the tuff cellar takes place using only indigenous yeasts and without filtering as in the case of Verdeca Sette Lune.
A white macerated 7 months (seven moons) on the skins that juggles power and elegance. It does not undergo clarification or filtration while maintaining excellent acidity and persistence. A very interesting first approach to macerated whites.
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Color
Giallo dorato.
Smell
Intense note fruttate, erbacee, floreali e minerali.
Taste
Media corporatura, ricco di estratto e tannini, con un'ottima acidità e persistenza.
Pairings
Abbinabile a tutti quei piatti che necessitano un vino strutturato ma con una parte acidula importante; perfetto con i secondi piatti, a base di pesce o di carne bianca.
Details
Features
| YEAR | 2017 |
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| TRAINING SYSTEM | "Controspalliera Libera" in onore a un libro di Rudolf Steiner dal titolo "Filosofia della libertà". |
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| ALCOL | 11.50 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Raccolta manuale, terza decade di Settembre. |
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Details
Informations
| CLASSIFICATION | IGT Salento |
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| TEMPERATURE | 12-14 |
| LOCATION | Castellaneta (TA) |
| GROUND | Argilloso-limoso con notevole presenza di pie-trisco siliceo ed humus. |
| REFINEMENT | In acciaio per i successivi 2 anni sul proprio fecciolino nobile; il vino viene agitato ogni 15 giorni circa. Minima aggiunta di anidride solforosa in pre-imbottigliamento. |
| PLANTS FOR HECTARE | 4545 |
| WINEMAKING | Dopo 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. Dopo 7 lune (circa sette mesi) di macerazione con le bucce, in ambiente riducente, in presenza della stessa anidride carbonica derivante dalla fermentazione alcolica e successiva malolattica, le vinacce vengono allontanate mediante pressatura soffice. Decantazione naturale senza chiarificanti. Non filtrato. |
| RETURN HALF | 90 q. |
Details
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CELLAR
Name: Archetipo
Start-up year: 2011
Cultivated hectares: 25
Winemaker name: Franesco Valentino Dibenedetto
Address: Contrada Tafuri - Castellaneta (TA)
Web Site: www.larchetipo.it
Francesco Valentino Dibenedetto, agronomist and farmer by birth, son of Carlo Dibenedetto, winemakers always. Since the 80s 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 Steiners 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 its possible to enhance their precious grapes without using chemicals. The new generations entrance in the company, under the leadership of Francesco Valentinos large experience, is likely to provide impetus and vitality to LArchetipo.