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Italian Premium Quality White wine CHARDONNAY IGP
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Meorient Import & Export Co.LTD
China - Hangzhou
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Hangzhou,Shanghai
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Employees
5-10人
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USD,CNY
Average Lead Time
45 Day(s)
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--Product Description
Products Description
The Land
The land
“Gravina, too, on the border of Puglia and Basilicata, in Puglia Peucezia, was judged a most beautiful city, surrounded by very massive walls and inhabited by a large population, a fertile city in both wheat and exquisite wines, so much so that many believed that its name derived from the terms wheat and wine, since over its gate are the words: GRANA DAT ET VINA CLARA VRBS GRAVlNA. The beautiful city of Gravina gives grain (grano) and wine (vino). Istoria generale del Reame di Napoli, ed. Abate Placido Troyli, Naples (1748).
“GRAna et VINA” is certainly an attractive suggestion for this place name, but the true origin of the name lies elsewhere. Gravine are the karst caverns that are quite common in this part of Puglia; not only true spectacles of nature, they also provided convenient shelters for the first human settlements. Pietramagna existed as early as the Neolithic; it later became Botromagno. Gravina di Puglia, 70 kilometres from the Adriatic and bordering on the Murge area, is a “different Puglia,” a Puglia far removed from the beaches and its somewhat high-volume, frenetic “entertainment industry” tourism. This Puglia enjoys a wonderful geographical position, and weather that is exceptionally favourable to the broadest range of flora and fauna. Soils, weather, air, water, even the light, contribute to creating an overall harmony whose gift is a pleasure that is as hard to define as it is intensely enjoyable. To live in Gravina is to stroll unconcernedly among the fragrances, colours, and flavours of a millennial history.
D'Agostino Family
Every history has its first steps… Our own takes its start many years ago, thanks to an encounter between Franco and Lucia, our parents, our foundation, our… native vineyard. Without them, nothing of what we are relating here would exist. Thanks to their sacrifices, to their determination as entrepreneurs, to their farsightedness, we two today, Beniamino and Alberto, have been successful in bringing out the finest qualities in the traditional wines in this magnificent corner of Puglia. Grazie, Mom, grazie, Dad!
Beniamino D’Agostino
I have “journeyed” considerably throughout my life, living through a great variety of human and professional experiences…
I have learned much, made decisions and done things that have influenced my life and that of others… Radio disc jockey, lawyer, businessman, traveller, athlete, and, finally, wine producer… the happiest choice of all! Just recently, writer and wine educator Sandro Sangiorgi honoured me by his presence and by his book, The Invention of Joy, an essay that reveals wine as the source of joy in human life. I completely agree with him, since becoming a wine producer has allowed me to explore cultures, and to encounter places and persons of a quality that I had never found in my other “lives.”
Prosit!
Alberto D’Agostino
A professional career that began with the university, from disciple to professor… who would have ever imagined that it
would have veered into the vineyard… no more tie and coat, crowded classrooms with students tensed for exams… now my companions are the winds, the scents of the earth… no more working dinners each the same… now gourmet experiences in every corner of the world, where the art of making wine melds into that of knowing how to promote and sell it, aware that one is offering something of oneself, of one’s own piece of earth, of one’s own soul. It is an occasion of pride to wander anonymously and find one’s wines in the oddest corners of somewhere, overhear the comments of one’s fellow diners, whether flattering or derogatory, since whether they speak well or ill of the wines, the important thing is that they are talking about them...
would have veered into the vineyard… no more tie and coat, crowded classrooms with students tensed for exams… now my companions are the winds, the scents of the earth… no more working dinners each the same… now gourmet experiences in every corner of the world, where the art of making wine melds into that of knowing how to promote and sell it, aware that one is offering something of oneself, of one’s own piece of earth, of one’s own soul. It is an occasion of pride to wander anonymously and find one’s wines in the oddest corners of somewhere, overhear the comments of one’s fellow diners, whether flattering or derogatory, since whether they speak well or ill of the wines, the important thing is that they are talking about them...
The Cellar
Wine is made in the vineyard, and wine is made in the cellar, a part there, a part here, but don’t bring up percentages: a waste of breath. Botromagno’s wine is the offspring of both nature and the wise, expert hand of man. After all, Nature, on its own, produces from the grapevine only excellent vinegar. Nor does wine allow any shortcuts or forcing; it must be planned for and conceived in the vineyard, given its birth and raised in the winecellar, and, if necessary, aged in the most appropriate environment. It bears the name Wine when every sip expresses its story, the story of the earth and of those who brought it forth, it is called Wine when it has a beginning and an end, a definite personality, distinctive character, and the ability to represent a tessera of the universe, both in space and time.
And thus, when we consume it, the universe contained in that noble liquid becomes part of us and we ourselves become participants in that universe. Otherwise, what we have is simply a beverage made from fermented grape juice. That’s what this winery is all about. We are a winecellar of 4,000 square metres, three-fourths of which is dedicated to all the steps of wine production and the remaining one-quarter to the need for people to work in pleasant surroundings, to meet together, discuss, compare opinions, to learn and to taste together a good glass of wine. Here, 700 square metres of reception area receive the still-whole clusters from the various local growing areas, each kept separate and each bearing within itself the precise characteristics of its terroir of birth.
The Vineyards
The red wines
From Botromagno-Padreterno arrives our primitivo. Here, 3.5 hectares of fewer than 20,000 vines, planted in 2004 in medium-fertile clay over a limestone stratum, are trained to spurred cordon. Their elevation, over 450 metres, and the art of vinegrowing do the rest.
Our nero di Troia comes from Contrada Parcone, at the same elevation as Botromagno, same soils, same vineyard layout, with just a bit more than 13,000 vines, almost 2.5 hectares, planted in 2009.
Still higher, up close to the sky and reaching deep into the past, is Vigna del Trono, some 3.5 hectares of montepulciano and nero di Troia that has lived and flourished here since 1970 at 650 metres, sparse vines-about 4,000/hectareplanted in nutrient-poor sandy marls and vertically trained on low trees. Here is born the legendary Rosè di Lulù!
One descends to Santa Sofia, at 450 metres, where 6.4 hectares, with just a little more than 30,000 vines planted in 2001 in medium-textured, reddish, iron-rich soil, yield spur-trained primitivo, cabernet sauvignon, and merlot.
Coluni gives us malvasia and greco from 4.5 hectares planted in 2001 in the same soil type as the others, same elevation, same vineyard layout. But there are fewer vines, just over 20,000.
From Zingariello come the great white grapes: greco di tufo, greco mascolino, greco feminine, and fiano, from 12.5 hectares, or a bit less, planted between 2001 and 2004. The soils are the same again, but they lie some 50 metres higher. The vines are fewer, 4,500/ hectare, trained to spurred cordon and to pergola.
Poggio al Bosco is higher still, at 550 metres, planted to spurred cordon-trained Malvasia and Greco planted in 2004 in white marl and Bordeaux-like pebble and plenty of fractured rock. Five hectares of amazing treasure.
Just a bit lower, at 420 metres, lies Santa Teresa, with 2.5 hectares of pergolatrained chardonnay and greco, in equal proportions. These 10,000 vines date back to 1900, eloquent testimony that white grapes in this area have a long history to recount.
The vines, the vineyards, and then… and then there are the people, so many, too many, actually, to name.
We can offer 3 rose wines from our range:
ELLE
The Primitivo grape variety has been grown in the area since 1230, when the Emperor Frederick II of Swabia brought here while building his hunting castle, which is of the same age as his more famous Castel del Monte, just a few kilometres away. This is a rose with a deep coloration and a distinctive personality, one of Puglia’s iconic wines; these wines, difficult to make, have spread Puglia’s fame throughout the globe.LULU ROSE
l chose to dedicate this wine to my daughter Lucia Pia, whom her young cousins affectionately call Lulù. A very old vineyard, located at 700 metres’ elevation at the highest point in the Gravina area. A very distinctive terroir, consisting of sandy soils of extremely low fertility; the vines must suffer to survive here, and they yield clusters that are few but extraordinarily rich.
Rosé di Lulu, a deep pink in appearance, is firmly structured and with an unmistakable personality, one of the iconic wines of Puglia, the region that was first to achieve international success for this difficult to make wine style.
Rosé di Lulu, a deep pink in appearance, is firmly structured and with an unmistakable personality, one of the iconic wines of Puglia, the region that was first to achieve international success for this difficult to make wine style.
ROSE BOLLICINE
The Montepulciano grape variety has been grown in the area since 1230, when the Emperor Frederick II of Swabia brought here while building his hunting castle, which is of the same age as his more famous Castel del Monte, just a few kilometres away. This is a rose with a light coloration and a distinctive personality, one of Puglia’s iconic wines; these wines, difficult to make, have spread Puglia’s fame throughout the globe.
A passito wine that plays an intimate role in the history of our area. Our old folk tell us that up lo a few centuries ago among the vinerows of our vineyards a different grape grew as well, probably a clone of greco, which ripened early and dried right on the vine. Guided by ancient prudence, the farmers let nothing go to waste, and so these semi-dried grapes were fermented separately; they yielded just a few litres of sweet wine, which was then offered to valued guests during festivals throughout the year, to accompany our traditional almond biscuits. The grape was known in dialect as gravisano. This legendary grape has disappeared, and we have not been able to recover it, but our research as shown that if we dry our malvasia grapes on reed mats they will give us a wonderfully- smooth, fragrant nectar, sweet but never cloying. First produced in 1992, it now plays an important role in the world of sweet wines.
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