Features
Name:
D'Araprì Metodo Classico Brut
Terrain:
clay-limestone, gently sloping.
Cellar
It is based on a friendship rooted in jazz music, which has matured and been strengthened over the years through a shared passion for wine and the indigenous vines of the Tavoliere, but above all on the conviction that it is also possible to produce high quality sparkling wines in the south, and the intuition - which later proved to be a winner - of being able to make the most of the Capitanata's indigenous vine 'Bombino bianco' in 'bubbles', which can express itself fully in sparkling wine. The rest is entrepreneurial skill and an extraordinary attachment to the values of origin of the territory. This is how three friends, Girolamo D'Amico, Louis Rapini and Ulrico Priore (biographical notes) created, in 1979, the popular and renowned 'd'Araprì' sparkling wine production (the brand name is given by the first letters of the three surnames read in succession), the only Apulian company that produces exclusively sparkling wines using 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 certain 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 company. And to celebrate forty years of activity, a new rosé sparkling wine produced exclusively from Uva di Troia 'Sansevieria'.
The Winery
The business is currently located in two structures, in one (vendangerie) open from September to March, the period in which the grapes are processed and transformed into wine ( presses in action ), in the other, an ancient 18th century cellar ( tour reception ) located in the old town centre, the wine already bottled with temporary corking, completes the production cycle. A number of 'historical' structures and equipment are kept alive here, and thanks to the unique environment with its highly sought-after architectural features. The House scrupulously adheres to the production methods dictated by the ancient craft tradition with scrupulous care in all stages of production
Description
It is the most marketed product of the House, and was also the first to be produced. It sees the addition of liquer d'expedition. The Brut d'Araprì is a blend of Bombino Bianco and Pinot Noir grapes and appeals to a wide range of consumers, who have always appreciated its immediacy and versatility.
Organoleptic characteristics:
Colour: brilliant straw yellow with fine perlage
Nose: Ethereal bouquet with a hint of lysate (bread crust). the olfactory framework is softened by scents of dried wild flowers and filled with fruity hints of apple, yellow peach and orange.
Taste: Delicately dry and harmonious, with a fresh, full-bodied palate and an aftertaste of toasted and panettone notes. It concludes with a clean, dry finish, with a refined dryness that sucks away the initial sweetness.
Storage time:
2-4 years
Vinification
Re-fermentation in the bottle. Each bottle rests for a minimum of 24 months protected from light and draughts and shocks, at a temperature of 13° C, in the basement of the old cellar.
Disgorgement (degorgement): a la glace by hand, with the addition of dosage syrup, approximately two months before marketing.
Acknowledgements
2020 Bibenda 
