D'Arapri
The D'Arapri Winery is an excellence of Italian sparkling wine. The project was born in 1979 from the desire of three friends, Girolamo D’Amico, Louis Rapini, and Ulrico Priore, wine enthusiasts and in love with the Apulian territory, to produce great sparkling wines in the Tavoliere, using local indigenous grape varieties, particularly Bombino Bianco, which has always been cultivated in the lands of Capitanata. The name of the company comes from the three surnames of the partners and quickly became famous for the original choice to produce only sparkling wines using the Metodo Classico. Success came thanks to high-quality production, and the winery was among the first in Italy to pave the way for sparkling wine production with indigenous grapes, breaking away from the French tradition based on the use of Chardonnay, Pinot Noir, and Pinot Meunier.
The estate is located in Capitanata, the northern part of Puglia, which corresponds to the ancient Daunia. The predominant activities in the area have always been agriculture and livestock farming. Today, the territory is mainly used for the cultivation of cereals, fruit trees, olive groves, and vineyards. The area is protected by the promontory of Gargano and characterized by a warm Mediterranean climate, mitigated by the constant presence of sea breezes. The vineyards cover an area of 14 hectares and are cultivated at an altitude of about 100 meters above sea level, on very suitable soils of calcareous-clay nature, with the presence of sands. The grapes ripen slowly thanks to Apulian pergola systems, with a very low production per hectare. Bombino Bianco reaches harvest with rich aromas, while always maintaining high acidity and low pH, ideal characteristics for creating excellent sparkling bases.
This ancient white grape seems to have been introduced in Puglia around 1200 and has adapted well to the pedoclimatic conditions of the Tavoliere. Today it is mainly cultivated in the provinces of Bari and Foggia, and in these lands, it has shown to possess the characteristics for sparkling wine production using the Metodo Classico. At the end of the harvest, which usually takes place around mid-September, the bunches are softly pressed, and the must ferments in stainless steel tanks. The base wines rest for a few months before final blending, for the creation of the different cuvées. The second fermentation takes place in the bottle according to the Metodo Classico with a long aging on the lees inside the historic underground cellars, which extend over more than 1000 square meters and date back to the 1600s.
The D'Arapri Winery is an excellence of Italian sparkling wine. The project was born in 1979 from the desire of three friends, Girolamo D’Amico, Louis Rapini, and Ulrico Priore, wine enthusiasts and in love with the Apulian territory, to produce great sparkling wines in the Tavoliere, using local indigenous grape varieties, particularly Bombino Bianco, which has always been cultivated in the lands of Capitanata. The name of the company comes from the three surnames of the partners and quickly became famous for the original choice to produce only sparkling wines using the Metodo Classico. Success came thanks to high-quality production, and the winery was among the first in Italy to pave the way for sparkling wine production with indigenous grapes, breaking away from the French tradition based on the use of Chardonnay, Pinot Noir, and Pinot Meunier.
The estate is located in Capitanata, the northern part of Puglia, which corresponds to the ancient Daunia. The predominant activities in the area have always been agriculture and livestock farming. Today, the territory is mainly used for the cultivation of cereals, fruit trees, olive groves, and vineyards. The area is protected by the promontory of Gargano and characterized by a warm Mediterranean climate, mitigated by the constant presence of sea breezes. The vineyards cover an area of 14 hectares and are cultivated at an altitude of about 100 meters above sea level, on very suitable soils of calcareous-clay nature, with the presence of sands. The grapes ripen slowly thanks to Apulian pergola systems, with a very low production per hectare. Bombino Bianco reaches harvest with rich aromas, while always maintaining high acidity and low pH, ideal characteristics for creating excellent sparkling bases.
This ancient white grape seems to have been introduced in Puglia around 1200 and has adapted well to the pedoclimatic conditions of the Tavoliere. Today it is mainly cultivated in the provinces of Bari and Foggia, and in these lands, it has shown to possess the characteristics for sparkling wine production using the Metodo Classico. At the end of the harvest, which usually takes place around mid-September, the bunches are softly pressed, and the must ferments in stainless steel tanks. The base wines rest for a few months before final blending, for the creation of the different cuvées. The second fermentation takes place in the bottle according to the Metodo Classico with a long aging on the lees inside the historic underground cellars, which extend over more than 1000 square meters and date back to the 1600s.
