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OUR SPARKLING WINE
Aglianico
AGLIANICO
Synergistic agriculture
Appelation: PGI Puglia Aglianico.
Grape variety: Aglianico 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus. Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 4 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: 22 years.
Yield per hectare: 6 tons per ha.Harvesting: hand-picking grapes, first 10 days of October.
Alcohol by volume: 13,5 % vol.
Synergistic agriculture
Appelation: PGI Puglia Aglianico.
Grape variety: Aglianico 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus. Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 4 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: 22 years.
Yield per hectare: 6 tons per ha.Harvesting: hand-picking grapes, first 10 days of October.
Alcohol by volume: 13,5 % vol.
- Description
In the winery
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: 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.
Organoleptic properties: ruby red colour with purple red reflex; fine and elegant nose, fruity and grassy. Full body, tannic, very persi-stent and fresh.
Food pairing: braised pork or lamb, meat or vegetal structured main courses. Cheeses and cold cuts charcuterie.
Serving temperature: 15-16 °C. Decant wine before drinking it.
DATASHEET
