Istituto d'Istruzione Superiore
"C. Mondelli"
COMENIUS PROJECT 2011/2013
EARN:
ENTREPRENEURSHIP:
A RICHNESS FROM NATURE
AN EXAMPLE OF VINEYARD GROWING:
THE GARDEN VINEYARD
(THE WAVE OF TIME)
The vineyard was established on
the basis of a project aimed at
enhancing the area towards
sustainable development as to
remove the “ghost” of waste that
is undermining the future of
agriculture and that of the South
in particular. To this end an
unproductive land has been
improved by planting above all
autochthon vines.
The Vineyard
The vineyard, with its extension of more
than 100 hectares of entirely organic
farming, is situated in the heart of the
Mediterranean in Puglia (Italy), on a
plateau at an altitude of 110 meters
above sea level, where the microclimate
favours organic farming and precious
minerals and nutrients of the land gives
the wines a very special aroma.
Vines run in consecutive rows in a
wave pattern for all the three km of their
langth, spaced with twenty-four islands
of old olive trees.
The» wave of change» is the metaphor
that captures the inspired action of the
Farm.
To obtain the excellence of the grapes
in each stage of production, we
combine ancient skills and love for
the land with the most modern
technologies. Vines and grapes are
cared in each phase of growth with
traditional care.
To protect the environment and
saving water, the vineyard is
equipped with a compensating drip
irrigation system, used only in years
of drought, to safeguard the quality of
the grapes.
Recently, in collaboration with
University of Piacenza, an
agrometeorological station has been
set up in the vineyard
Through a management software
it evidences periods of risk of vine
The
parasites and the relative risk of
infection, the current level of
protection is guaranteed by any
previous treatment (depending on
environmental conditions and
development of the plant) and by
the optimal rate of product, thus
reducing drastically the amount of
defence products.
In addition, 1.500 olive trees,
dated by CNR of Perugia to be
more than 800 years old, with
some trunks over 2.5 m in
diameter, have been recuperated
as historic element and
organically replanted in 24 islands
around the vineyard and along the
historical roads of the Farm. The
contrast between the silver green
colour of the monumental olive
trees and the intense green colour
of the vines give unique definition
to the project.
The Project
The Amastuola Vineyard is a
unique example of harmony
between production and
aesthetics. The project of the
vineyard is based on the design
thought by the known landscape
architect Fernando Caruncho, who
ordered the rows drawing sublime
parallel waves extending
approximately 3 km, described by
himself as “waves of time that
flows this landscape since ancient
times”.
Today, the Amastuola farm is
reached following the long
driveway, framed by ancient olive
trees that precede the visitor and,
proceeding, you will be
envelopped like a kind of silver
grey wall. Around, the
environment changes colour with
the seasons and the lines of dry
stone walls. Going uphill to the
Masseria gradually the full
perspective on the waves of
vineyards unfolds. As you move
on, they seem to be alive, forming
games with light and dark olive
colours. When touched by the
wind and the sliding sun, they
sometimes assume the appearance
of brushed velvet.
Measuring the water status of the
leaves with "the Scholander pressure
chamber" for example, allows us to
know the real needs of the plants and
to act with emergency irrigation but
only when necessary. This benefits
the quality of grapes and wine,
allowing us to not waste water. The
scientific controls in the fields begin
and continue until the bottling and
aging phase.
Tradition and innovation in
Amastuola
We produce the wines from
Amastuola vineyard combining
tradition and innovation.
We protect in our wines all the best
natural features given from the earth,
the climate, the Mediterranean sun,
but with the awareness that today the
winemaking is an activity
technologically advanced, that must
be open to experimentation and
research. To know all the
characteristics of the grapes, must and
wine, in their different phases, is
crucial to getting the best product.
Winemaking has become a highly
specialized procedure and the
winery Amastuola is an advanced
laboratory, which allows us to
know every element of the wine
and catch it at its best. Our
primary objective is to maintain
all the natural characteristics of
the wines, to know and respect the
environment, to select fully
trained people and to grow
according to the biological
technique.
The bio truly reflects our
philosophy. It is modernity, but
also tradition, because the
integrated pest management
methods are the oldest and
because organic is now essential
for those who buy in a conscious
way. Organic farming respects the
environment and the nature,
people who live in it, the final
consumer.
From the harvesting to the winery
The harvest phase takes place at night,
because the low temperature does not
cause unwanted fermentation.
The grape harvesting machine moves
on the rows, creating a resonance on the
clusters until the grapes fall off.
The grapes, by “Bacchus” tractor drawn
carts, are moved to the cellar and
overturned in the cochlea, where
through dual pipes, that cool the mass
and prevent spontaneous fermentation,
reach the fermentation tanks.
The fermentation takes place at
controlled temperature; it lasts about
from three to ten days for the red wines
and from six to ten days for the white
ones. Using a vacuum press of latest
generation, they are allowed to get a
better quality of the musts due to the
very reached low pressures. Moreover
they refine the pressing time with
significant benefits for the quality of the
musts. Maceration is allowed to
contribute also to a significant energy
saving. All these steps are followed by:
maturation, refining and aging in barrel
and bottling.
Our winemaker works with us because his
skills are undeniable, and also for the
enthusiasm for the organic production, new
research projects and experimentation,
which allowed us to break down the sulfites
in our wines with the aim to zero them in
the coming years.
The Landscape Designer Fernando
Caruncho
For the design of the vineyard Amastuola
we chose Fernando Caruncho, an artist,
who integrates agricultural elements to his
gardens. Reinventing this approach, he
designed for the first time the entire
agricultural landscape as if it was a
garden.
Both philosopher and gardener in one,
Fernando Caruncho doesn't like to be
defined as landscape designer. To him,
designing a landscape is the equivalent to
the search for the deepest order: an order
that he captures with his heart and
develops with the mind.
He who designs a garden has the
responsibility to combine the human with
the natural; not only to create a work of art
of mere aesthetics, but to reach that purity
and simplicity, that is inherent in the
natural order of being. As space and time
are two important parameters of
Caruncho’s work, geometry is the means
of expressing them; the meaning that
relates to architecture, landscape and sky.
In the garden design, geometry is
necessary to give form and content to the
idea. It is the grammar itself of the garden.
Responsible production
To produce organically is to respect the environment, land and people, both
those who work in our vineyard, and those who consume our wines, who
today pay more attention to the quality and authenticity of the product.
Certificate farming
Product certificate
Products
Variety:Primitivo
Appellation:IGP (Protected Geographical Indication)
Production:Organic – Certified IT BAC 168779
Methods of defence:According to the Organic Protocol
834/07/CE
Yield per hectare7tons
Training system:Guyot
Harvest:Mid of September
Vinification:The grapes are harvested during the night.
The grapes are de-stemmed and softly pressed, then
through a heat-exchanger system, the must is cooled
and sent to the fermenters of a maximum capacity of
300Hl, with equal height and diameter. The
fermentation takes place with maceration at
controlled temperature for about 3 weeks with
frequent repassings of the must over the grape dregs.
At the moment of the racking the fermented must is
sent via stainless steel pipeline to a vacuum soft
press, all this is done in absolute absence of oxygen.
Aging:It takes place in medium size
stainless steel tanks, equipped with
micro-oxygenation and at controlled
temperature.
Alcohol level:14% vol.
Tasting notes:Colour: Ruby red, deep and
bright Aroma: fruity vocation of
Primitivo grape bursts intense with
hints of plums and cherries in jam,
with hints of minerals and cinnamon
Flavour: Impact of volume, but fine,
rich and balanced with hints of berries
and spice in the end.
Serving temperature:17 – 18 °C
Variety:Syrah
Appellation:IGP (Protected Geographical Indication)
Production:Organic – Certified IT BAC 168779
Methods of defence:According to the Organic
Protocol 834/07/CE
Yield per hectare7tons
Training system:Spurred cordon
Harvest:Beginning of September
Vinification:The grapes are harvested during the
night. The grapes are de-stemmed and softly
pressed, then through a heat-exchanger system,
the must is cooled and sent to the fermenters of a
maximum capacity of 300Hl, with equal height
and diameter. The fermentation takes place with
maceration at controlled temperature for about 3
weeks with frequent repassings of the must over
the grape dregs. At the moment of the racking the
fermented must is sent via stainless steel pipeline
to a vacuum soft press, all this is done in absolute
absence of oxygen.
Aging:It takes place in medium size stainless steel
tanks, equipped with micro-oxygenation and at
controlled temperature.
Alcohol level:13,5% vol.
Tasting notes:Colour: Ruby red, intense rich and
purple Aroma: Black berry, plum and cherry
emphasize the fruity style completed by fine
textures of sweet spices and floral notes of iris
Flavour: A fresh and dynamic approach,
developed on an elegant and balanced structure
with fine tannins and tonic acidity that support a
long finish intertwined with spicy tones.
Serving temperature:17 – 18 °C
Variety:Merlot
Appellation:IGP (Protected Geographical
Indication)
Production:Organic – Certified IT BAC
168779
Methods of defence:According to the Organic
Protocol 834/07/CE
Yield per hectare7tons
Training system:Spurred cordon
Harvest:Beginning of September
Vinification:The grapes are harvested during
the night. The grapes are de-stemmed and
softly pressed, then through a heatexchanger system, the must is cooled and
sent to the fermenters of a maximum
capacity of 300Hl, with equal height and
diameter. The fermentation takes place
with maceration at controlled temperature
for about 3 weeks with frequent repassings
of the must over the grape dregs. At the
moment of the racking the fermented must
is sent via stainless steel pipeline to a
vacuum soft press, all this is done in
absolute absence of oxygen.
Aging:It takes place in medium size stainless steel tanks,
equipped with micro-oxygenation and at controlled
temperature
Alcohol level:14% vol.
Tasting notes:Colour: Ruby red, intense and bright
Aroma: Expressions of blacks berries and herbaceous
nuances with delicate spicy and balsamic hints
Flavour: Wrap and fruity entrance, that then leaves
space to a balanced and well expressed acid vein
supported by a fine tannic texture. The aromatic
closure completes the fruity herbaceous profile with
intriguing chocolaty tones.
Serving temperature:17 – 18 °C
.
Exhibitions
- Vinitaly, Verona (7/10 Aprile
2013)
- Prowein, Dusseldorf (24/26
Marzo 2013)
- Boston wine expo, Boston
(16/17 Febbraio 2013)
- Biofach, Norimberga (13/17
Febbraio 2013)
- Mille'Sime Bio, Montepellier
(28/30 Gennaio 2013)
- Wine and spirits Shanghai
exhibition, Shanghai (28/30
Novembre 2012)
- Italian Wine Day, Stoccolma
(17/19 Novembre 2012)
- Bio & Dynamica, Merano (9
Novembre 2012)
- Vinitaly International Wine &
Spirits (8/10 Novembre 2012)
- Grandi degustazioni vini
italiani, Montreal (7 Novembre
2012)
- Grandi degustazioni vini
italiani, Toronto (5 Novembre
2012)
- Grandi degustazioni vini
italiani, Calgary (1 Novembre
2012)
- Grandi degustazioni vini italiani,
Vancouver (30 ottobre 2012)
- Real Italian Wine, Londra (3 Ottobre
2012)
- Merano Wine Festival, Merano (10/12
Novembre 2012)
- Gourmet's Italia Munchen, Monaco
(14 Maggio 2012)
- Wine and Spririts Shanghai
Exhibition, Shanghai (3/5 Maggio
2012)
- Vinordic, Stoccolma (25/27 Aprile
2012)
- Gourmet's Italia Wien, Vienna (23
Aprile 2012)
- Let's Drink Italy, Varsavia (26 Aprile
2012)
- Vinitaly 2012, Verona (25-28 Marzo
2012)
- Let's Drink Italy, Londra (20 Marzo
2012)
- Prowein 2012, Dusseldorf (4-6 Marzo
2012)
- Biofach 2012, Norimberga (15-18
Febbraio 2012)
- Milano Food & Wine Festival, Milano
(04-06 Febbraio 2012)
- Boston Wine Expo, Boston (20-22
Gennaio 2012)
Festival dei Sensi 2012
Sabato 18 Agosto 2012 - Masseria Amastuola
Ore 9.00
Donato Coppola A spasso con un paletnologo Lezione in una grotta
Fortezze naturali, ripari e anfratti, le gravine sono canyon creati all’epoca del Pleistocene murgico
(...!).
Roccia calcarea malleabile adatta allo scavo e alla costruzione, la natura vergine e arcaica delle
gravine fu lungamente attraversata e abitata da antiche popolazioni che possedevano la
tecnologia della fusione dei metalli e in seguito da comunità agropastorali.
Durata: circa due ore.
Prenotazione obbligatoria: telefonare entro la sera prima al 347 4838197 specificando
cognome, nome, data della passeggiata e numero dei partecipanti.
Scarpe comode, abiti freschi, cappellini e acqua in borraccia.
Ore 19.00
Fernando Caruncho
La filosofia dei giardini. (E il vigneto più bello del mondo)
Dalla filosofia del giardino come specchio del paradiso all’invenzione di un vigneto come
memoria del mondo…
Fernando Caruncho è famoso per la geometrica eleganza dei giardini che disegna, sempre tesi alla
ricerca di bellezza e di meditazione.
Tra le sue più interessanti realizzazioni, in Europa, Giappone e Nuova Zelanda, i giardini di
grano a Maiorca, (Cotoner Garden) e in Catalogna (Mas des Voltes), il giardino di
Sant’Antimo, La Casa del Agua in Grecia, la Faisanderie a Biarritz, i Giardini di Flynn e
Nordbergh e lo straordinario vigneto biologico a onde dell’Amastuola.
Thank you for attention!!!