Italia del Vino - Expo 2015
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Azienda Agricola La Ghidina di Luisella Benedetti-Ancilla Lugana
Indirizzo: Via Cadellora, 10
37062 Affi (VR)
Telefono: 045-51.35.67
Tel. Ufficio: 045-80.08.72.1
Cellulare: 335-83.06.00.9
Fax: 045-51.35.67
Sito WEB: www.ancillalugana.it
Email: info@ancillalugana.it
INFORMAZIONI ADDIZIONALI



Vinitaly 2016
Padiglione 8 - Stand B8-E9 
Co-espositore di Federazione Italiana Vignaioli Indipendenti

Audemars Piguet Replica

2016-03-18
L'Azienda Agricola La Ghidina di Luisella Benedetti-Ancilla Lugana raccontata su www.ilsole24ore.com  dal nostro Mauro Giacomo Bertolli:   CLICCA QUI

2016-02-17
Quattro chiacchiere con Luisella Benedetti, donna del Lugana

Luisella Benedetti cosě ci presenta la sua azienda: 'Molte storie di aziende hanno l'incedere di una favola, e quella della mia, pur nella sua semplicitŕ e concretezza, non fa eccezione. CONTINUA

PREMI VINTI DALL'AZIENDA

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INFORMAZIONI GENERALI
Titolare: Luisella Benedetti
Anno di fondazione: 2003
Enologo: Paolo Grigolli
Agronomo: Andrea Gallo
Responsabile marketing - pubbliche relazioni: Luisella Benedetti
Addetto accoglienza: Luisella Benedetti
Vendita diretta di vino al pubblico: SI
Bottiglie prodotte: 40.000
Numero di etichette: 8
Premi vinti: Vedi in alto, nella sezione INFORMAZIONI ADDIZIONALI
Certificazioni: NO
Superficie a vigneto: 10 Ha, 100% pianeggianti
Acquisto uve da terzi: NO

E 'possibile visitare l'azienda su prenotazione. Si effettuano degustazioni guidate. Si realizzano anche cosmetici
AGRONOMIA
Forma d'allevamento prevalente: Guyot
Gestione del suolo: inerbimento tra le file senza diserbo e lavorazione sulla fila
Concimazione: esclusivamente con prodotti organici (pellettati, stallatico, composti, etc)
Potatura invernale: solo manualmente
Selezione dei germogli: SI
Sfogliatura: SI
Diradamento dei grappoli: n.p.
Verifica del grado di maturazione: Mediante controllo grado zuccherino, pH, aciditŕ
Vendemmia: manuale in cassette
Tempo di trasporto delle uve in cantina: meno di 2 ore

L'azienda č condotta secondo i principi dell'agricoltura convenzionale
VINIFICAZIONE
Cernita selezione dei grappoli prima della vinificazione: SI
Vinificazione separata dei mosti / fiore - 1º scelta - 2º scelta: SI
Attuazione di tecniche di concentrazione dei mosti - se si quali: NO
Fermentazione a temperatura controllata: SI
Utilizzo di lieviti selezionati: SI
Utilizzo di altri coadiuvanti chimici o fisici - eccetto il metabisolfito - e se si quali: SI, nutrenti lieviti selezionati e tannini
Fermentazione malolattica - se si come: n.p.


STOCCAGGIO / IMBOTTIGLIAMENTO
Stoccaggio del vino in ambiente controllato - sotto azoto o controllo ossigeno: SI
Imbottigliamento con presaturazione con gas inerte: SI
Stoccaggio delle bottiglie in ambiente a temperatura e umidita controllate: SI


SCHEDE DELLE ETICHETTE PRODOTTE
'A' Blanc de Blanc BRUT
Tipologia: Vino Spumante Metodo Classico Brut VSQ - Veneto
Ultima annata 2011
Bottiglie: 3.000
Alcol: 12,5 %
Vitigni Chardonnay 100 %
Resa per ettaro 70 quintali
Ceppi per ettaro: 5.500
Microfiltrazione: SI
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Vinificazione: In acciaio lentamente e a temperatura controllata
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Maturazione e affinamento: In acciaio con lieviti in sospensione per 6 mesi. In catasta sui lieviti per 24 mesi
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SO2 totale (mg/l): n.p.
Residuo zuccherino (gr/l): n.p.
Note: Metodo Classico Millesimato
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'A' Blanc de Noir BRUT
Tipologia: Vino Spumante Metodo Classico Brut VSQ - Veneto
Ultima annata 2011
Bottiglie: 900
Alcol: 12,5 %
Vitigni Pinot Nero 100 %, vinificato in bianco
Resa per ettaro 70 quintali
Ceppi per ettaro: 5.500
Microfiltrazione: SI
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Vinificazione: In acciaio lentamente e a temperatura controllata
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Maturazione e affinamento: In acciaio con lieviti in sospensione per 6 mesi. In catasta sui lieviti per 24 mesi
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SO2 totale (mg/l): n.p.
Residuo zuccherino (gr/l): n.p.
Note: Metodo Classico Millesimato
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'A' BRUT Rosč
Tipologia: Vino Spumante Metodo Classico Brut Rosč VSQ - Veneto
Ultima annata 2012
Bottiglie: 1.300
Alcol: 12.5 %
Vitigni Pinot Nero al 100 %, vinificato in rosato
Resa per ettaro 70 quintali
Ceppi per ettaro: 5.500
Microfiltrazione: SI
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Vinificazione: In acciaio lentamente e a temperatura controllata
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Maturazione e affinamento: In acciaio con lieviti in sospensione per 6 mesi. In catasta sui lieviti per 24 mesi
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SO2 totale (mg/l): n.p.
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Note: Metodo Classico Millesimato
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Effe
Tipologia: Veneto Chardonnay IGT
Ultima annata 2014
Bottiglie: 1.200
Alcol: 12,5 %
Vitigni Chardonnay 100 %
Resa per ettaro 70 quintali
Ceppi per ettaro: 5.500
Microfiltrazione: SI
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Vinificazione: Con lieviti selezionati a temperatura controllata
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Maturazione e affinamento: In acciaio
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SO2 totale (mg/l): n.p.
Residuo zuccherino (gr/l): n.p.
Note: Vino bianco fermo secco
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Ella
Tipologia: Lugana DOC
Ultima annata 2014
Bottiglie: 20.000
Alcol: 12,5 %
Vitigni Turbiana al 100 %
Resa per ettaro 90 quintali
Ceppi per ettaro: 5.000
Microfiltrazione: SI
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Vinificazione: Con lieviti selezionati a temperatura controllata
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Maturazione e affinamento: In acciaio
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SO2 totale (mg/l): 101
Residuo zuccherino (gr/l): 5
Note: Vino bianco fermo secco
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Ancilla
Tipologia: Lugana DOC
Ultima annata 2011
Bottiglie: 3.000
Alcol: 13 %
Vitigni Turbiana al 100 %. Le viti sono di 40 anni
Resa per ettaro 50 quintali
Ceppi per ettaro: 3.000
Microfiltrazione: SI
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Vinificazione: Con lieviti selezionati in acciaio a temperatura controllata e per il 10 % in barrique.
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Maturazione e affinamento: Affinamento su lieviti fini in sospensione per 12 mesi. Successivamente 8 mesi di affinamento in bottiglia
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SO2 totale (mg/l): 106
Residuo zuccherino (gr/l): 4
Note: Vino bianco fermo secco
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La Ghidina
Tipologia: Lugana DOC
Ultima annata 2009
Bottiglie: 1.300
Alcol: 14 %
Vitigni Turbiana al 100 %. Le viti sono di 40 anni
Resa per ettaro 50 quintali
Ceppi per ettaro: 3.000
Microfiltrazione: SI
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Vinificazione: Con lieviti selezionati a temperatura controllata
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Maturazione e affinamento: In barrique con batonage per 32 mesi
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SO2 totale (mg/l): 106
Residuo zuccherino (gr/l): 4
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1909 Senza solfiti aggiunti
Tipologia: Lugana DOC
Ultima annata 2013
Bottiglie: 3.300
Alcol: 12,5 %
Vitigni Turbiana al 100 %
Resa per ettaro 90 quintali
Ceppi per ettaro: 5.000
Microfiltrazione: SI
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Maturazione e affinamento: In acciaio senza solfiti aggiunti
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SO2 totale (mg/l): 67
Residuo zuccherino (gr/l): 5
Note: Vino bianco fermo secco
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