Still
Roberto DiFilippo
Umbria IGT
Grechetto
Vines are trained using Guyot cane pruning. Grapes are hand harvested with a yield of 7,000-8,000 kg/ha (compared to the max of 10,000 kg/ha permitted by the appellation). Soil is turned through the use of a horse-drawn plough. Grapes are harvested at two separate times: an earlier time to capture suitable acidity and a second, later time to capture more ripened phenolics and flavors.
Certified Organic
Grapes come from a 0.5ha parcel, oriented southeast, at 250 meters elevation. Soil is comprised of calcareous clay. Average age of the vines is 20 years old. Grass, legumes (to add nutrients) or grains (to add competition) are planted between rows vineyard rows. Geese are bred to control grass, fertilize soil and scare away foxes. Plani Arche subscribes to the Masanobu Fukuoka principles of holisitic farming.
Cantina Plani Arche is located across the valley from the ancient city of Assisi. It is comprised of 6 hectares of vineyards across 6 parcels, at average elevations of 250 meters, oriented towards the southeast. The predominant soil is calcareous clay.
100% Grechetto. Grapes are gently pressed whole-cluster. Fermentation occurs through a combination of ambient yeast and organic yeast, lasting approximately 20 days at controlled temperatures of approximately 18 degrees Celsius, followed by malolactic fermentation. Wine rests on the lees for 6 months. Wine is filtered and fined using vegetarian proteins. 60 mg/L of sulphur is added.
Wine is aged for 6 months in 1000 liter stainless steel tanks and another 2 months in bottle before release.
Bottle, Cork, Vegan
0.750
Delaware, National, New Jersey, New York, and Pennsylvania
Spicy with a hint of peach and saline. Robust body, gentle tannic structure and persistent finish.