{"id":162,"date":"2019-02-19T03:03:42","date_gmt":"2019-02-19T03:03:42","guid":{"rendered":"http:\/\/alpamanta.local\/es\/?post_type=news-post-type&p=162"},"modified":"2019-05-08T12:41:29","modified_gmt":"2019-05-08T15:41:29","slug":"biodynamics-production-of-wine","status":"publish","type":"news-post-type","link":"https:\/\/alpamanta.com\/en\/news\/biodynamics-production-of-wine\/","title":{"rendered":"Biodynamic\u2019s production of wine"},"content":{"rendered":"

What do you know about\u00a0biodynamics?<\/strong><\/p>\n

This is an interesting way to produce wine that prohibits a use of synthetic products. Instead, they use compost. Biological methods also prohibit the use of pesticides and other chemicals. Biodynamics, on the other hand, goes a little further with that. First off all, grapes grow near animals. Farm animals have their smell so insects do not attack the vine. There is no need to use chemicals to protect bushes and grapes. They are naturally protected. Second, this farming depends on the phases of the moon. This is a method of cultivation introduced by Rudolf Steiner and consists in nourishing the soil as I mentioned above with the phases of the moon. Now the question is, what is the nourishment of the soil? What does the nourishment of the soil make the bushes healthy? Biodynamics uses chamomile and nettles, which are applied according to the phases of the moon. Sounds strange, but overall it gives good results. I would say even unbelievable. And believe me, I am so impressed with that wines and before I couldn\u2019t drink a wine made this way. However, I had a great possibility to talk with the producer of Argentine\u00a0ALPAMANTA\u00a0wines produced with this method \u2013 Andrey Razumovsky \u2013 and I will say with a hand on my heart \u2013 these wines are delicious.<\/p>\n

ALPAMANTA BREVA ROSE SYRAH 2015<\/h3>\n

10 months free fermentation in the natural way, then is not filtered. Fresh red fruits.<\/p>\n

ALPAMANTA BREVA SAUVIGNON BLANC 2015<\/h3>\n

4-5 months of maturation in a barrel gives it a creamy aftertaste, is more round.<\/p>\n

Breva means that the grape harvest took place when the grapes were still young, green.<\/p>\n

This is a new project created for the Japanese market. Unfiltered wine that looks like a grapefruit and orange juice, but when you try it is really a good stuff. \u00a0I was suspicious but as I tasted it I became very positively surprised.\u00a0The wine is fresh, juicy, full, elegant and vibrant!<\/p>\n

ALPAMANTA CHARDONNAY NATAL 2012<\/h3>\n

The harvest takes place later than at Breva. The sensual aromas of tropical fruit, with a slight touch of creamy taste, and notice that the wine had no contact with the oak. It is very elegant, delicate and round. Acidity is nicely composed and does not pop out. Don\u2019t drink too early and leave in a bottle for a while and then wine will develop its aromas and wings.<\/p>\n

ALPAMANTA RESERVA ESTATE 2012<\/h3>\n

It\u2019s already a higher class. Gold colour. It is creamy, elegant with a medium acidity. It is very complex and has a tangible creamy toast flavour. It ripens 4-6 months in a new oak French barrel.<\/p>\n

ALPAMANTA MERLOT ESTATE 2012<\/h3>\n

It requires more work, because it is a variety that is not very suitable for the Argentine climate. Grapes requires a cooler region and in Argentina, the region of Mendoza is too hot. That is why you rarely find Merlot in Argentina. In spite of everything, the wine is very elegant, round with earthy aromas. We can smell spices, dark fruits and very high levels of tannin. The wine can still lie in the bottle. The wine ripens 10 months in a barrel.<\/p>\n

Variety very popular in Argentina. The aroma of eucalyptus is noticeable in wine. It has a very complex structure and distinct tannins. You could still leave it in the bottle to improve and develop. It matured 10 months in a barrel.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry, this entry is only available in European Spanish<\/a>.<\/p>\n","protected":false},"author":2,"featured_media":795,"template":"","meta":{"inline_featured_image":false},"categories":[2],"acf":[],"_links":{"self":[{"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/news-post-type\/162"}],"collection":[{"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/news-post-type"}],"about":[{"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/types\/news-post-type"}],"author":[{"embeddable":true,"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/users\/2"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/media\/795"}],"wp:attachment":[{"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpamanta.com\/en\/wp-json\/wp\/v2\/categories?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}