The Italian Wine Crypto Bank (IWCB), the first and only wine bank based on blockchain, cryptocurrencies and fine wines, has also announced the participation of Salustri to the project.
These are just the latest two of the prominent Italian wineries that joined IWCB in recent weeks. Among them: Allegrini, Arnaldo Caprai, Banfi, Baracchi, Barattieri, Boroli, Cantina San Filippo, Casa E. di Mirafiore, Casa Raia, Castello di Perno, Castello di Querceto, Elena Fucci, Fontanafredda, Giuseppe Cortese, Il Carnasciale, Incontri Organic Wine, La Magia, Macchie Santa Maria, Macondo, Marchesi Mazzei – Castello di Fonterutoli, Michele Satta, Mocali, Negro Giuseppe, Planeta, Poderi Gianni Gagliardo, Poggio al Tesoro, Ricasoli 1141, Salvatore Molettieri, Sordo, Tasca d’Almerita, Tenuta di Capezzana, Tenuta Cucco, Tenuta Impostino, Tenuta Sette Ponti, Tua Rita and Vini Franchetti (Tenuta di Trinoro, Passopisciaro and Sancaba).
From Salustri, the IWCB will have in its portfolio:
Terre d’Alviero 2016, Montecucco Sangiovese DOCG – Salustri
The Salustri farm extends into the heart of the Maremma, on the slopes of Monte Amiata, in an area beaten by the winds of the sea, whose ideal microclimate has always allowed the organic farming of the “Terre d’Alviero” vineyard, which is a Sangiovese plot of about one hectare and is one of the oldest vineyards in Poggio del Sasso. Planted in the early 1950s with the clones of the country, handed down for generations through the practice of grafting, it is raised with simple guyot.
A wine of pride for the Salustri company, which colors the glass with an intense and bright ruby red. The nose is elegant and endowed with great intensity, with toasting aromas that open the way to sweet spices, notes of licorice and a fruity cherry. By rotating the glass, the bouquet is embellished with balsamic and undergrowth sensations. The entry into the mouth is decisive and full-bodied, supported by the excellent freshness. We find a lively but not intrusive tannin, which is carried away by a pleasant sapid trail. Closes in the mouth revealing personality and good persistence.
Fermentation takes place in 22 hl oak vats with a stay in the skins for about 20 days.
Aging is in 25 HL oak barrels for 24 months. A period of aging of 24 months in the bottle follows.
Wineries invited to become IWCB Partners, free of charge and without risk, can contact:
Davide Casalin, Email: [email protected]