Riserva Nobile 2014 Brut D'Araprì IGP
Riserva Nobile by D'Araprì It is the most typical product, obtained exclusively from white Bombino grapes, an autochthonous grape variety that the Casa d’Araprì has successfully experimented with as a base wine that can be made sparkling with the classic method. The technique of first fermentation in wood gives the Riserva Nobile a sparkling gold color, a rich aroma of ripe fruit and a hint of vanilla. The taste sensations are sapid, full and complex
- Riserva Nobile
- Brut Sparkling wine quality
- Sparkling wine
- Production area
- Production area (municipality)
- San Severo
- Grape variety
- Bombino Bianco
- 100 meters s.l.
- Type of soil
- Clay-calcareous in slight slope
- System of cultivation
- Plant density
- 3500 plants per hectare
- Type of harvest
- Harvest Time
- Late September
- Yield per hectare
- 90 q.li
- Aging of wine
- Each bottle rests minimum 48 months sheltered from light and air currents and knocks, at a temperature of 13 °C
- 12,50% vol.
- From preferable to grilled fish and cheeses important, it highlights the special characteristics of greedy Mediterranean specialties and savory dishes typical of the Daunia
- 0,75 l.
- Golden crystal clear, with perlage thin and beautiful verve
- Intense enveloping elegance with pastry with butter tones that blend with a fruit decided to anans and banana and a hint of vanilla
- Full and complex, dynamic and full of taste, but in the same body and volume, with a memorable gustatory pleasure
The production of wine is currently performed in two cellar. In the first one (“vendangerie”) the grapes are processed and trasformed in sparkling wine from September to March. The other building is an old cellar of the 700 ( tours welcome ) located in the historic center of San Severo, where the wine is put in bottles with temporary capping to complete its fermentation cycle. This cellar maintains “historical” structures and equipment and thanks its architectural connotation, it is the destination of several wine tourists. A piece of the ancient city walls of the 13th century, an ancient press of 1836, the prison of the Carbonari Morelli and Silvati and the thousands and thousands of bottles that for at least three years get old at cool and dark before seeing the light and getting dressed. Many are the visitors who come down every year in our cellars, which stretch in historical buildings, and near the Church of San Nicholas, one of the oldest in the city.
The d’Arapri House follows scrupulously the production methods dictated by the ancient tradition in all the production stages. Just exploring the amazing cellar it is possible to appreciate the care taken by d’Arapri in the production of its wine (walk).
After searching for years a synthesis of Italian taste, and French tradition today the company can be said to possess a truly personal style
The choices of grape bunches are selected and collected in boxes and transferred to the cellar with small trolleys, in a short time, for the soft pressing operations and preparation of the base wines. (video)
The vendangerie is located in San Severo outskirts, near the vineyards, in order to reduce the time between the grape cutting and its pressing.
This means that the quality of the grapes that arrive in the cellar is the best possible, as maintenance and integrity freshness of the fruit, being known the dangers that can arise from an early mashing with disposal of hazardous polyphenols.
The harvest time for the Bombino Bianco grapes is on mid-September, for the Pinot Noir grapes is in the last ten days of August, and for the Montepulciano grapes is between late September and early October. (video)
A fundamental concept that guides us in the preparation of a wine that should serve as a base for sparkling wine is clearly to obtain a wine which has absolutely no organoleptic defect. This for the essential reason that if this defect may go unnoticed, or almost unnoticed, in a still wine, it is clear that in the consumption of sparkling wines carrying carbon dioxide as well as enhances all the qualities conditions, simultaneously enhances the defects.