MALVASIA IN AMPHORA “SCOMPOSTO” 2017 – TENUTA SANT’AGOSTINO
WINERY: Tenuta Sant’Agostino
PLACE OF ORIGIN: Italy – Campania
GRAPE VARIETIES: 100% Malvasia
ALCOHOL: 13 %
IDEAL SERVICE TEMPERATURE: 8° – 13°
GIUSEPPE’S RATING: 97/100
MATCH: Aperitif, Spicy ethnic foods, Medium seasoned cheeses, Fried fish and vegetables, Mushrooms
PACK OF: 6 Bottle
SIZE: 0,75 l
Tenuta Sant’Agostino is a project born from the will of four brothers with the ambition to carry on the passion for wine inherited by our father, Agostino, and to pass it on to future generations. Grape harvest has always been a tradition for us, a moment of sharing, which allowed us to spend time together, far away from the daily chaos, a moment to dedicate to family and true values. It was this deep connection with the winemaking tradition to lead us, in 2013, to take back the management of our parents’ vineyards.
Family and territory: these are our founding values. The winery could only be called Tenuta Sant’Agostino, from the most important family name. Our logo, instead, includes vineyards and territory, the stones that characterize it and the river that makes it fertile. We owe a lot to nature and we want to protect it, for this reason we are following the path of organic production.
Mount Taburno and Calore river guard our vineyards in the heart of Solopaca, wine territory par excellence. The landscape is of an intoxicating beauty, and tells a story of hard work and sweat of the people who inhabited it. In our work, in our product is contained all this.
Wine in amphora
Wine and amphorae have an ancient bond. In our winery we want to respect the past and traditions while looking at the future. The desire for experimentation has led us to use modern technology to produce wine aged in amphorae. In fact, the two amphorae we use are made of: one is made of porcelain stoneware, whereas the other one, made of terracotta, is coated with beeswax. Their structure allows the preservation and the evolution of the wine allowing a lower exchange of oxygen with the outside and therefore, longer aging times. The organoleptic differences are remarkable. The wine is fresher, more fruity and more balanced than the one produced with the traditional method. Perfumes and flavors clearly emerge and, above all, they are free from the typical aromas of wood.