LUNARIA ANCESTRALE primitivo

LUNARIA ANCESTRALE

Primitivo

 

ORGANIC and BIODYNAMIC WINE

spontaneous fermentation, con fondo

 

The history of Primitivo is lost in the mists of time. It probably arrived in our peninsula from the other Adriatic Sea coast thanks to the Illyrians, people of the Balkan region dedicated to the vine cultivation. The earliest historical sources date back to the second half of the 1700s, when don Francesco Filippo Indellicati, an Apulian priest of the church at Gioia del Colle, noticed in his vineyard that a grape ripened earlier than other varieties, giving sweet and tasty bunches with intense black color. After the selection he planted the first monovarietal vineyard giving it the name of “Primitivo” (“first to ripen”, at that time also called “primaticcio”).

 

Training system

Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.

 

Type of soil

Deep clayey soils with veins of limestone.

 

Altitude

Cultivated vineyards at 400-500 m a.s.l.

 

Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).

 

STILL WINE characterized by:

 

– SPONTANEOUS FERMENTATION

In the cellar the biodynamic winemaker does not use biotechnology and any chemicals corrections and gives to nature the responsibility of creating the wine.
Spontaneous fermentation works precisely with what nature offers every vintage and relies on the strength and health of the vineyard in order to get large grapes covered with microbial flora which plays a crucial role in fermentation.

 

– WITHOUT ADDED SULFITES (less than 10 Mg/lt)

Biodynamic wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time.
Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine. A wine of great complexity needs as many yeasts as possible.

 

– UNFILTERED CON FONDO

Most of tasters consider clarity as guarantee of quality or excellence and have created the false stereotype of the “perfect wine” which, however, is linked to the imperfect. Extreme filtration impacts the microflora (yeasts and bacteria) and creates a sterile, chemical and lifeless wine.
Unfiltered wine without added sulfites is an ever-changing kaleidoscope of taste with a wide range of flavors starting with a good and slender minerality and a depth of taste.
The production of unfiltered wines with bottom is the genuine and transparent proposal of a wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.

 

– NATURAL TARTARIC STABILIZATION

Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.

 

Tasting

Color: ruby red color with bright purple reflections. 
Nose: intense aromas of cherry, plum and blackberry, with notes of violet, myrtle and blood orange.
Taste: full-body and admirably fresh sip, with a nice, pleasant and well-distributed tannic vein into the texture of wine. Long finish that reminds of flavors of plum, fiorone fig, wild herbs and
citrus fruits.

 

Food pairings

It can match a whole meal, seasoned first and second courses, white and red meats, cured meats, quiches, rustic pizzas, fried foods, semi-aged cheeses.

 

Serving Temperature

10-12°C