At the base was a friendship rooted in jazz music, then matured and strengthened over the years through a shared passion for wine and the indigenous vines of the Tavoliere, but above all the conviction that even in the South they could produce fine sparkling wines, and the intuition - which later proved to be a winner - of being able to enhance in "bubbles" the indigenous Capitanata vine "Bombino bianco" that in sparkling wine can express itself in its fullness. The rest is entrepreneurial ability and an extraordinary attachment to the values of origin of the territory. That's how three friends, Girolamo D'Amico, Louis Rapini and Ulrico Priore (biographical notes) created, in 1979, the esteemed and renowned sparkling wine production "d'Araprì" (the brand name is given by the first letters of the three surnames read in succession), the only Apulian reality that produces exclusively sparkling wines with the classic method (i.e., with fermentation in the bottle, also known as the "Champenoise" method. 2019 sees the full entry of the new generation (in a sense, the passing of the baton), namely the children Anna d'Amico, Daniele Rapini and Antonio Priore with the transformation of the company into an Agricultural Society. And to celebrate the 40th anniversary a new rosé sparkling wine produced exclusively from Uva di Troia "Sansevieria."
The Winery
The activity is currently located in two facilities, in one (vendangerie) open from September to March, the period when the grapes are processed and turned into wine ( presses in action ), in the other, an ancient cellar of the 700 ( tour reception ) located in the historic center of the city, the wine already bottled with temporary corking, completes the production cycle. Some "historical" structures and equipment are kept alive here, and thanks to the peculiarity of the environment with highly sought-after architectural features. The House strictly adheres to the production methods dictated by the ancient craft tradition with scrupulous care of all stages of production
Description
E’ il prodotto più commercializzato della Casa, ed è stato anche il primo ad essere prodotto. Vede l’aggiunta della liquer d’expedition. Il Brut d’Araprì è di uvaggio misto di uve Bombino bianco e Pinot Nero e si rivolge ad una larga fascia di consumatori, da sempre molto apprezzata per la sua immediatezza e versatilità.
Organoleptic characteristics:
Colore: paglierino brillante e di perlage sottile
Naso: bouquet etereo con sentore di lisato (crosta di pane),. il quadro olfattivo, ingentilito da profumi di fiori di campo essiccati e rimpolpato da sentori fruttati di mela, pesca gialla e arancia.
Gusto: Delicatamente secco ed armonico, con bocca fresca e di buon corpo e retrolfatto di note tostate e panettone. Conclude con un finale pulito e asciutto, con una raffinata secchezza che risucchia l’iniziale dolcezza.
Re-fermentation in the bottle. Each bottle rests a minimum of 24 months away from light and drafts and shocks, at a temperature of 13° C, in the basement of the old Cellar.
Disgorgement (degorgement): a la glace manually, with addition of the dosage syrup, about two months before marketing.
