Recioto di Soave “Arzimo 2019$950.00
Recioto di Soave “Arzimo 2019
500ML
Organic
Biodinámico
Vegan
- Bodega: The Cappuccina
- Tipología: Vino Blanco de Vendimia Tardía
- Variedad: 100% Garganega
- Ubicación del viñedo: Véneto
- Área del viñedo: 9 Ha
- Prácticas agrícolas: Biodinámicas y orgánicas
- Vinification: Los “Arzimi” (los mejores racimos de uva Garganega con los niveles más altos de azúcar) se recolectan a mano y se colocan en cajas pequeñas de madera con listones (con una sola capa de uvas por caja) para luego almacenarse en salas de secado secas y bien ventiladas conocidas como fruttai. Este proceso provoca la deshidratación progresiva de las uvas gracias a la evaporación de su contenido de agua y un aumento de sus azúcares: estos, una vez fermentados, darán un mayor nivel de alcohol y una mayor estructura al vino terminado. A mediados de febrero (siguiendo una antigua tradición familiar, la fecha debe ser el Día de San Valentín), las uvas ya semisecas se prensan suavemente y su mosto se deja fermentar y madurar sobre las lías en barricas de roble durante 14 meses.
- Crianza: El vino recibe al menos un año de crianza en botella antes de su lanzamiento.
- Nº de Botellas:
$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
Biodinámica y Orgánica
viticulture
A lo que nos referimos con viticultura Biodinámica y Orgánica
The moon in relation to the earth and its sidereal cycles, the biodynamic agricultural calendar helps the farmer know the right time to prune, fertilize and harvest.
No herbicides are used and the vegetation is allowed to grow freely between the rows of the vines.
Natural fertilizers are made with animal excrement that is introduced into cow horns and buried to later dynamize them in water and apply it to the vineyard.
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.
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