Features
Name:
Chakra Essenza Valle d'Itria IGP 2023 Aiello
Terrain:
calcareous clayey
Cellar
Giovanni Aiello is an oenologist and wine producer who has increasingly established himself on the Apulian wine scene, even crossing international borders with great success. It is thanks to his love for the vineyard and his land, Apulia, and it is among the rows of the Canale di Pirro that his adventure began. He studied oenology in the cradle of viticulture with its ancient charm, in Veneto and Friuli, working between the sunny valleys of California and the distant hills of Australia, taking his roots everywhere. "It is said that wine is the most authentic expression of a territory, and I have always been convinced of this. That is why I chose to start from a simple idea: to produce wines that represent my land, a particularly fortunate and fertile area that runs through Putignano, Castellana and Fasano.
The 'Chakra' line, with its hand-painted labels, refers to the essentiality of Apulian landscapes, made of living stone and colourful expanses of fields.
Description
Chakra Essenza by Giovanni Aiello is the fruit of a century-old vineyard lovingly cultivated in the heart of the Canale di Pirro by Tonetta and Toniuccio, a 90-year-old couple. Essenza is a tribute to the unconditional love between men and their saplings. This pure Verdeca bottle is a pure expression of a magnificent territory that has always contained the energies Giovanni Aiello draws from, identified by the handmade mandala on each bottle. Numbered bottles.
Organoleptic characteristics:
Greenish yellow colour with golden hues. The nose envelops an intense citrus note of orange blossom and jasmine. Fresh and mineral on the palate with excellent persistence.
Storage time:
1-3 years
Vinification
A part of the grapes is harvested a few days in advance to obtain the 'pied de couve', so that the rest of the mass is fermented with indigenous yeasts. The remaining part of the grapes is crushed and destemmed, then softly pressed, while the must ferments in steel at a controlled temperature. One third of the mass is vinified with skin maceration. At the end of fermentation, after the first racking, the wine remains on its fine lees for a year. Continuous batonnage increases the volume and harmonises the taste.
Acknowledgements
