Features
Name:
Greco Bianco Salento IGP 2025 L'archetipo
Terrain:
clayey-loamy with considerable presence of siliceous pie-triscum and humus.
Cellar
Located in the Castellaneta countryside, at the foot of the Bari Murgia, it was founded by Francesco Valentino Dibenedetto, a farmer from birth, who later also became an agronomist. As early as the 1980s, he began converting the farm to organic farming, moving on to biodynamic practices in 2000. After a few years, he realised that there was still something standing in the way of a return to the archetypal situation of the soil, the ecosystem and thus also the vineyard. Inspired by the non-interventionist practices of Masanobu Fukuoka, in which the synergies between all the rings of the ecosystem are triggered, he switched to synergistic agriculture, for which, among other things, ploughing is no longer practised.This new adventure developed together with his wife Anna Maria and his four children: Carlo Nazareno, Domenico, Andrea, and Maria Clelia. It is thanks to the constant and responsible commitment of all of them that it was possible to build the current wine cellar, all in tuff, where in these precise climatic conditions it is possible to valorise the prized estate grapes without the use of chemicals. The entry into the company of the new generation, under the guidance of Francesco Valentino's wealth of experience, can only give impetus and vitality to the archetype.
Description
Respect for the synergistic balance of the ecosystem is at the heart of this Greco Bianco, with which the L'Archetipo company succeeds in the difficult task of giving us a product that is so frank, pure and territorial that it succeeds in fully satisfying our senses after just a few sips.
Organoleptic characteristics:
Straw yellow in colour, with golden reflections, fruity notes of green apple, pineapple, with floral hints and a slight nuance reminiscent of honey. On the palate it is light-bodied, very fresh, with a mineral aftertaste, balanced and with a clear imprint of the grape variety.
Storage time:
1-4 years
Vinification
after mechanical destemming, the must in the presence of the skins ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts. After 4-5 days of maceration with the skins, the skins are removed and fermentation continues for about 2 months at low temperatures (13-14°C). Natural decantation without clarifiers. Unfiltered.
Acknowledgements
2017 Slow Wine Recognition
