The Italian Wine Crypto Bank (IWCB), the first and only wine bank based on blockchain, cryptocurrencies and digital assets, has announced today the participation to the project of Joaquin Sarl Winery.
The Wine Value Chief Analyst of the IWCB has confirmed that the winery from Lapio, in Avellino province, will participate with the Fiano Campania IGT “Joaquin 2013 Piante a Lapio”.
Joaquin, the far-sighted project by Raffaele Pagano, is the last prestigious Italian winery to join the IWCB in chronological order in recent weeks. Among them:
Allegrini, Argiano, 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, La Regola, Le Chiuse, Macchie Santa Maria, Macondo, Marchesi Mazzei – Castello di Fonterutoli, Michele Satta, Mocali, Monteraponi, Negro Giuseppe, Planeta, Poderi Gianni Gagliardo, Poggio al Tesoro, Ricasoli 1141, Salvatore Molettieri, Salustri, Sordo, Tasca d’Almerita, Tenuta Cucco, Tenuta Impostino, Tenuta Sette Ponti, Tua Rita and Vini Franchetti (Tenuta di Trinoro, Passopisciaro and Sancaba).
Fiano Campania IGT “Joaquin 2013 Piante a Lapio”, by Joaquin Sarl
Piante a Lapio of Joaquin Winery is obtained from Fiano grapes, typical of the Avellino countryside area, in the heart of Irpinia. Recognised as one of the most interesting and fascinating Fiano in the Campania region, it is the result of a careful selection of the oldest vineyards in the area, carried out by the owner Raffaele Pagano.The prefillossera vines, almost centenary, offer bunches capable of concentrating the precious nectar of the grapes giving life to a wine with marked organoleptic qualities and extreme elegance.
The vinification takes place in second passage chestnut barrels, made with Agerola wood, limiting oxidation and woody notes, in favor of the wine’s distinctive fruity and floral hints, at the same time enriched by a complex olfactory set.
With an intense golden yellow brilliant color, stand out on the nose with hints of broom and yellow rose and then slowly opens up to notes of white pepper, honey and vanilla and a delicate hazelnut aftertaste.
Quite soft on the palate, it is well balanced by a pleasant freshness and characterised by a long finish that makes it an excellent combination even with more structured dishes such as monkfish in anchovy sauce, but obviously also goes very well with fish dishes and white meats, as well as aged and blue cheeses.
For more info on how to be invited to become IWCB Partners, free of charge and without risk, can contact:
Davide Casalin, Email: [email protected]