Introduction
of TRIPLE “A”
decalogue

The agricultural company L’Archetipo has been selected and inserted in the eminent Triple “A” company’s manifesto.

The majority of wine production of the world is standardize, i.e. it’s obtained with agronomic and oenlogical techinques that destroy the imprint of the grape, the land and the personality of the producer.
Strandardization is generating similar wines in every corner of the globe, flattened in the organoleptic characteristics and unbale to defy time.
The use of chemicals in the vineyards and the use of selected yeasts in the laboratory are the two main causes of this standardization.
The great wines, exciting wines, are the result of an agricultural work that is almost disappered and a of a less interventionist winemaking. The vineyards cultivated as a vegetable garden.
The manifesto of Triple “A” producers indicates the fundamental selection criteria that pool the last survivors who produce wines worthy of being a myth as it has always been in human history.

Written by Luca Gargano (2003)

View the farm profile on Triple “A” decalogue clicking here:
Triple “A”:  Profilo Triple “A” 

Farmers, Artisans, Artists

L'Archetipo

Triple "A" Wines Triple "A" wines can only be created: From a manual selection of future vines, ensuring true massal selection. By farmer-producers who cultivate their vineyards without the use of synthetic chemicals, respecting the vine and its natural cycles. From grapes harvested at physiological ripeness and in perfectly healthy condition. From musts to which neither sulfur dioxide nor other additives are added. Sulfur dioxide may only be added in minimal quantities at the time of bottling. Using only indigenous yeasts and excluding selected (commercial) yeasts. Without chemical or physical interventions before and during alcoholic fermentation, other than simple temperature control. (Concentration methods of any kind are strictly prohibited). By aging on their own "fine lees" until bottling. By not correcting any chemical parameters. Without clarification or filtration before bottling. As the finest expression of the terroir to which they belong.