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Ianghe, Arteteke
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Ingredients
85% Malvasia del Vulture, 15% Moscato di Rapolla
Drinking Window
Drink now or by 2026
Region
Potenza, Basilicata
Pairings
Shellfish / Seafood: Citrus and floral notes enhance fresh, briny flavors
Paring Recipe
Winemaker Notes
Produced in the Vulture area, Basilicata, from Malvasia del Vulture (approx. 85%) and Moscato di Rapolla (approx. 15%), grown on clay and siliceous (silicon-rich) soils at around 300 meters above sea level.
The vineyards are farmed with organic conversion methods, all manual labor and harvest, no chemical fertilizers or pesticides. Grapes are hand-picked separately by variety, softly whole-stem pressed, then fermented spontaneously with native yeasts in concrete tanks without skin contact.
The two varietal musts ferment separately until completion, then are blended in steel, where malolactic fermentation occurs, and the final blend is bottled when tasting signals optimal readiness. The wine is released after bottling, with a light sulfur addition, at an alcohol of 12.5%.
Story
Arteteke is a story of redemption and resilience. It all begins in Basilicata, in the heart of Vulture, on a wild and volcanic terroir when in 2013 Giulio Francesco Bagnale (president of AIAS Melfi-Matera, association of families of people with disabilities) and Alessandro Bocchetti, gourmet and communicator, decide to create a farm devoted to help people with motor and cognitive problems.
Arteteke in dialect indicates the restlessness of children who cannot sit still. The stylized one on the label is the Bramea, a very rare butterfly that lives only on the Vulture, around the Monticchio lakes, a real living fossil: a warning to take flight rather than crawl on the ground.
