Beniamino
Aglianico I.G.P. Puglia. Blockchain 2017

The first winery in the world to certify its wine with Blockchain technology: a distributed and unchangeable registry, born with cryptocurrencies, which allows the tracking of the production of any type of product, with the aim of guaranteeing the origin and quality of the finished products. This is further proof of the transparency that the winery wants to maintain towards its customers, certain of the quality of its grapes and the excellence of the winemaking process.

The origin of your bottle

Geographic Context

The fruits of our land are grown in the territory of ancient Herdonia, the first hillside on the Tavoliere delle Puglie, the simultaneously sunniest, driest, windiest area in mainland Italy.

The land invested in Aglianico from which Beniamino 2016 comes is located in the municipality of Orta Nova (FG) at sheet 63, parcel 5.

NAME/Beniamino 2016
SOIL/LAND OF ORIGIN OF THE RAW MATERIAL: FOGLIO 63 PARTICLE 5
LOCATION/Orta Nova Foggia IT
AREA USED/TOTAL HECTAR: 0.8 HA
FORM OF VINEYARDING: "espalier"
SOIL: limestone-clay
NUMBER OF VINES: 3400

  1. UVA manufacturing company
  2. AGR. Volpone Domenico, Via S. Larotonda 8, Ordona, Foggia, 71040

Winery and bottling company

Placido Volpone Srl, Contrada Monterozzi SNC, Ordona, Foggia, 71040

  1. Farm tractors and operators (omit, data not useful in this situation ok)
    1. Tractors and equipment:
      1. Same Vineyard CV 75
      2. BCS VOLCAN CV 90
      3. Milling machines, ploughs, toppers, sprayer for phytosanitary treatments
    2. Workers: Volpone Domenico and Volpone Michele. Other workers with 30 years of experience always part of the team from the farm's beginnings.
  1. Land/Place of origin of raw material located in the countryside of:
    • Location: sheet 63 plot 5 Ortanova
  1. Total acres: 0.8 ha
  2. Form of Breeding: "espalier"
  3. Soil: Limestone - Clayey
  • Number of Screws: 3400

Bottles produced: 6500

Cultivation

This is where the magic happens: all interventions on the vine are tracked: from fertilizing, pruning and phytosanitary treatments, to harvesting.

Cultural interventions

  • Insecticide control: to Lobesia botrana (grape moth) in integrated mode through sexual confusion technique.
  • Fungicide control: according to conventional mode.

Winter pruning (called dry pruning) by selecting the best shoots in relation to their productive capacity, maintaining a proper balance between the aerial part and the root system.

Removal of residual pruning shoots by mechanical chopping along the row, this serves to leave organic matter in the soil and improve its structure.

Tying the shoots along the steel wire supporting the rows.

Mechanical tillage intervention along the rows with simultaneous fertilizer distribution (single intervention with 200Kg/ha of biammonic phosphate 18/46)

Arrangement along rows of pheromone dispensers to control Lobesia botrana by sexual confusion.

Mechanical weeding interventions along the rows.

Green pruning consisting of suckering and checkering (suppression of sterile shoots)

Fight Fungicide against powdery mildew and peronospera according to conventional mode.

Ciming to downsize vegetation by promoting air and light penetration into the row with positive effects on cluster health and ripening.

In order to monitor grape ripeness, grapes are analyzed for babo degree, PH and total acidity.

Vinification

View the transformation process, which is carried out with state-of-the-art techniques and equipment, always respecting ancient farming traditions.

When the grapes arrive at the winery, the grapes are weighed and analyzed

As soon as the grapes arrive they are re-tested for babo grade.

The clusters enter a de-stemmer and undergo soft pressing.

The must is placed inside tanks.

Inoculation of selected yeasts takes place at this stage.

At this stage, fermentation begins in the presence of the skins in order to extract phenolic components and coloring matter. To facilitate the extraction process, the mass in contact with the skins is moved by fulling, pumping over and delestage. Specifically, pumping over is alternated: every 3 days, delestage is carried out inside the tank on the first 2 days, while on the third day the pumping over is carried out outside.

Separation of the liquid part from the pomace, transferring the latter to a soft press.

After three days the product is decanted, that is, cleaned of lees.

During this stage lactic acid bacteria metabolize malic acid by transforming it into lactic acid. This gives the wine a softer taste sensation given by the lower aggressiveness of the malic acid. All this in order to achieve greater stability of the wine.

We could then proceed with the steel aging phase of more than 300 days in tank 5 with repeated racking involving other tanks as well.

Aging in oak barrels lasts at least 6 months.

The final part of aging continues again in steel tanks for 90 days in tank 7.

Before bottling there are:

  • Static lees sedimentation: separation without addition of products from coarser lees.
  • Clarification stage through use of bonding agents that enable "laying."
  • First filtration: coarsening (separation) of the sedimented part during wine clarification.
  • Tartaric stabilization, which is done by heat blasting at -5 degrees for 7 days with return to room temperature for another 7 days.

Final filtrations of which the final one is named microbiological through the use of housing filters with 0.45 micron cartridges for certain elimination of all bacteria.

Discover other bottles of Placido Volpone Red Wines