Barbera del Sannio “Barbetta Assenza” 2017 – Antica Masseria Vendittiby Valentino Minotti
ORGANOLEPTIC EXAM: deep ruby red colour with violet reflections in youth, of good consistency. The nose is of good intensity and persistence, fine, vinous, fruity, with hints of morello cherry and berries, with a pleasant finish of cinnamon. The palate is dry, warm, soft, with the right freshness and good tannins, savoury, full-bodied, intense and persistent, fine. Wine of great character and personality, to be consumed preferably young for the pleasant and lively fruit notes.
Barbera del Sannio “Barbetta Assenza” 2017 – Antica Masseria Venditti
GRAPES: Barbera; local typical local clone called Barbetta grape, vine saved in the ’30s by phylloxera by experimental fields made on the lands of the Venditti, on the indication of the “itinerant cathedrals”
VINEYARD OF ORIGIN: directly owned property, 2100/2500 vines per hectare; 15/20 buds per fruit per tree; 4 / 6kg of average grape production per vine; altitude 120/170 m / asl;
TRAINING: hanging curtain
HARVEST: second half of September carried out manually
VINIFICATION: 4 days maceration, fermentation 16-18 days
MATURATION: by cold decanting and decanting; stabilization of wine by microfiltration and cold tartaric stabilization
AGING: in bottle
NOTES: the Enocultural project was founded in 2011 by Nicola Venditti (oenologist and patron of Antica Masseria Venditti). The aim of the project was to combine the biological production of two wines with the absence of sulphites, yeasts and added enzymes. In April 2014 finally, the new wines were officially presented. The name Assenza was chosen to highlight the production choices used. For the image, the heart of the stylized cluster/goblet was chosen, which overlooks the inscription in the new Venditti brand, put in negative and in transparency. The two colours, red and yellow ocher, are those used in the new Venditti logo. The absolute transparency is repeated in the back-label and in the capsule to see directly what has been produced and the natural cork stopper that protects the nectar of Bacchus. The certification is biological Reg. CEE 203/2012 with the inscription “without added sulphites”. This is to officially communicate to the consumer the production process adopted, free from other imaginative adjectives that today are very fashionable in the communication of wine, but just as empty of meanings and without any official certification.
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