Recioto di Soave “Arzimo 2016 500 ML$950.00
Recioto di Soave “Arzimo 2016 500 ML
Organic
Vegan
Information
- To nothing: 2016
- Country: Italy
- Region: Veneto
- Grape variety: Garganega
- Floor: Soil of lavic basalt whit volcanic origin
- Vineyard size: 9 Ha
- Plant density per hectare: 5400
- Vinification and aging: The grapes are picked by hand and placed in small wooden slatted boxes, with a single layer of grapes per box, and then stored in dry, well-ventilated drying rooms. Thanks to the elimination of the water content, as well as the increase in sugars, once fermented they give a greater amount of alcohol and a greater structure to the finished wine. The semi-dry grapes are gently pressed and the must is left to ferment and mature on its lees in oak barrels for 14 months. The wine then ages in the bottle for a year before being released.
$950.00
The La Cappuccina winery is located in the Veneto region, which has several designations of controlled origin (DOC) and designations of controlled and guaranteed origin (DOCG). Soave is an important appellation in this region for white wines, and Valpolicella is known for its reds, including the prestigious Amarone.
La Cappuccina winery is committed to biodynamic agriculture and organic wine production. This approach highlights the connection between the land, the vine and the wine, seeking to create wines that reflect the unique character of the terroir.
1977
Foundation year
42
Hectares of vineyard
-
Bottles produced
Garganega, trebbiano, cabernet sauvignon, merlot, pinot grigio, carmenere
cultivated grapes
Orgánica y vegana
viticulture
A lo que nos referimos con viticultura orgánica y vegana
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
Vegan filtration methods are used. These may include bentonite (clay), activated carbon or plant-derived products to achieve clarification without components of animal origin.”
Pest control strategies are used that do not involve the use of animal products or that avoid methods considered inhumane, prioritizing natural and sustainable approaches.
Vegan wine producers can seek specific certifications that support the authenticity of their practices, providing consumers with assurance that the wine is produced without ingredients.
nor processes of animal origin.
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