Features
Name:
Maresco Spumante Brut Nature Millesimato 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
Marasco della cantina L’Archetipo è uno spumante ottenuto con metodo ancestrale da uve Marasco, lavorate con pressatura soffice e fermentazione spontanea grazie all’impiego di lieviti indigeni. Non filtrato. Minima aggiunta di anidride solforosa in pre-imbottigliamento.
Organoleptic characteristics:
Si presenta giallo verdolino con effervescenza vivace, note di mela, pera e fiori bianchi, mentre al palato è fresco, sapido e ben equilibrato
Storage time:
5 years
Vinification
La fermentazione è svolta a basse temperature (13-14°C) per circa 40 giorni. Prima dell’esaurimento totale degli zuccheri dell’uva, il mo-sto in fermentazione viene travasato in autoclave dove avviene la presa di spuma (11-12°C). Seguono 6 mesi in autoclave con baton-nage continui del fecciolino nobile
Acknowledgements