Red – L'Archetipo | Prodotti da Agricoltura Sinergica https://www.larchetipo.it Mon, 11 May 2026 07:18:55 +0000 it-IT hourly 1 https://wordpress.org/?v=7.0.2 https://www.larchetipo.it/wp-content/uploads/2025/11/cropped-facicon-32x32.webp Red – L'Archetipo | Prodotti da Agricoltura Sinergica https://www.larchetipo.it 32 32 Susumaniello Red https://www.larchetipo.it/prodotto/susumaniello-red-en/ Mon, 11 May 2026 07:07:03 +0000 https://www.larchetipo.it/?post_type=product&p=11317 Susumaniello
RED WINE SUSUMANIELLO SYNERGISTIC AGRICOLTURE

Denomination: PGI Salento Susumaniello. Grape variety: 100% Susumaniello. Soil type: red earth characterized by a significant presence of siliceous-calcareous gravel (extending to a depth of 6 m), succeeded by fissured calcareous clay (for an additional 2 m); abundant in humus. Farming system: “Free Espalier,” named in tribute to Rudolf Steiner's work, “Philosophy of Freedom.” Vineyard area: 6 hectares cultivated in accordance with the principles of Synergistic Agriculture and certified organic by ICEA. Plant density per hectare: 4,545 plants per hectare. Average age of vines: 10 years. Yield per hectare: 70 quintals per hectare. Harvest: manual harvesting, mid-September. Alcohol content: 12.5% by volume.

]]> In the winery

Vinification: Following mechanical crushing and destemming, the must undergoes spontaneous fermentation facilitated by the addition of a pied de cuve containing indigenous yeasts, which are uniquely suited to express our terroir. After approximately 10 days, near the end of fermentation, the skins are separated via gentle pressing to ensure a balanced tannin extraction and maintain high drinkability. The alcoholic fermentation is then completed in stainless steel tanks.

Natural decantation without fining agents. Unfiltered.

Aging: in stainless steel on fine lees for 6 months, followed by a brief aging of 2-3 months in large, lightly toasted wooden casks, and a further 3 months of bottle aging; malolactic fermentation occurs during the refinement period. Minimal addition of sulfur dioxide prior to bottling.

Tasting notes: Brilliant ruby red with violet reflections; the bouquet ranges from black cherry and cherry notes to spices such as cloves and white pepper. On the palate, it is medium-bodied, smooth, and balanced, with well-polished, fine, and elegant tannins. Authentic Susumaniello!

Pairings: Perfect throughout the meal with land-based dishes. It is also a must-try with fresh cheeses, vegetables, and legume soups.

Serving temperature: 16°C.

DATA SHEET

]]> Radicale https://www.larchetipo.it/prodotto/radicale-en/ Thu, 26 Feb 2026 11:50:21 +0000 https://www.larchetipo.it/?post_type=product&p=11274 Synergistic agriculture Grape variety: Primitivo 100 %. Soil composition: red Mediterranean soil very rich of siliceous-calcareous 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: 6 hectares cultivated according to the criteria of Synergistic Agriculture and ICEA Organic Farming. Density of vines per hectare: 4'545 plants per ha. Average age of vines: 20 years. Yield per hectare: 6 tons per ha. Harvesting: hand-picking grapes, early days of August. Alcohol by volume: 10 % vol.]]> In the winery

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of nativeyeasts, the only ones which increase the expression of our Terroir. Just 2 days of alcoholic fermentation on skin and then racking. The fermentation ends in steel tank; malolactic fermentation in the same tank. Natural fining and stabilization, no fining agents added. No filtration.
Ageing of wine on lees: 2 months in steel tank, then 3 months in large wooden barrel
Organoleptic properties: purlple colour, fruity, spicy and little wood aromas. The taste is very elegant, juicy and vibrant.
Food pairing: dynamic wine with all the foods – drinkable throughout the year.
Serving temperature: 14-16 °C. Decant wine before drinking it.

DATA SHEET

]]> Primitivo Mistico https://www.larchetipo.it/prodotto/primitivo-mistico-en/ Mon, 22 Dec 2025 09:55:34 +0000 https://www.larchetipo.it/?post_type=product&p=11042 MISTICO Synergistic agriculture Appelation: PGI Salento Primitivo. Grape variety: Primitivo 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: 6 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: 4 tons per ha. Harvesting: hand-picking grapes, first 10 days of October, grapes dried on vines. Alcohol by volume: 16,5 % vol.]]> 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 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.

DATASHEET
datasheet

 

]]> Primitivo https://www.larchetipo.it/prodotto/primitivo-en/ Mon, 22 Dec 2025 09:54:37 +0000 https://www.larchetipo.it/?post_type=product&p=11052 PRIMITIVO Synergistic agriculture Appelation: PGI Salento Primitivo. Grape variety: Pimitivo 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: 6 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: 6 tons per ha. Harvesting: hand-picking grapes, first 10 days of September. Alcohol by volume: 14 % vol. DATASHEET datasheet]]> 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 filtra-tion.

Ageing of wine on lees: 18 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: intense ruby red colour, fruity, grassy and spicy aromas; tannic, quite soft, very persistent, quite tasty and fre-sh taste.

Food pairing: roasted meat or wild game meat main courses; se-mi-hard or hard cheeses, blue and washed-rind cheeses.

Serving temperature: 15-16 °C. Decant wine before drinking it.

DATASHEET
datasheet

]]> Primitivo Aglianico https://www.larchetipo.it/prodotto/primitivo-aglianico-en/ Mon, 22 Dec 2025 09:53:02 +0000 https://www.larchetipo.it/?post_type=product&p=11054 PRIMITIVO – AGLIANICO Synergistic agriculture Appelation: PGI Puglia Primitivo Aglianico. Grape varietes: Primitivo (50%) and Aglianico (50%). 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: 20-22 years. Yield per hectare: 6 tons per ha. Harvesting: hand-picking grapes, Primitivo the first 10 days of Sep-tember; Aglianico half October. Alcohol by volume: 14,5 % vol.]]> In the winery 

Winemaking: vinification of Primitivo and Aglianico separated: after destemming and soft crushing grapes must ferments spontaneou-sly thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After alcoholic fermentation (20-30 days, grape skins are separated from wine thanks to soft pressing) but before malolactic, the two wines are blended. 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; ripe fruit, nuts and roa-sted coffee aromas. Balanced taste, quite tannic and persistent.

Food pairing: very good with traditional Apulian food and with ve-getarian food. Local cheeses and cold cuts charcuterie.

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

DATASHEET
datasheet

]]> Aglianico https://www.larchetipo.it/prodotto/aglianico-en/ Mon, 22 Dec 2025 09:52:29 +0000 https://www.larchetipo.it/?post_type=product&p=11053 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.]]> 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
datasheet

]]> Niuru Maru https://www.larchetipo.it/prodotto/niuru-maru-en/ Mon, 22 Dec 2025 09:51:08 +0000 https://www.larchetipo.it/?post_type=product&p=11055 NIURU MARU Synergistic agriculture Appelation: PGI Puglia Negroamaro. Grape variety: Negroamaro 100 %. Soil composition: sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; very rich of humus. The clay layer and silt give soil a good water content, drained from cobblestone and gravel. This soil came from carbonatic land orogenesis, called “fossa bradanica”. 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: 8,5 tons per ha. Harvesting: hand-picking grapes, half October. Alcohol by volume: 13 % vol.]]> 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: 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.

DATASHEET
datasheet

]]>