THE STORY BEHIND THE TAG
Each LEGATUM bottle is fashioned with a specially-designed leather tag, “The Legatum Leather Tag”, handcrafted in the Founder's birthplace (San Nicolas, Argentina) made of 100% Argentinean Genuine Leather stained with Tannins from an evergreen tree, “Quebracho", an ancient leather-staining process.
The name Quebracho derives from the Spanish phrase, "quebrar hacha" meaning "axe breaker", denoting its hardwood nature (as one of the world's hardest timber ever found) that grows wild in South America, mainly in Argentina.
It is only after a minimum of 80 years growth that quebracho is mature enough for extraction. Quebracho tannins confer to leathers a higher grain cracking resistance. The tanning properties of quebracho extracts were discovered in 1867 by a French tanner, Emilio Poisier, who lived in Argentina. By 1895, the quebracho extracts were exported to Europe and became the principal vegetal tannin source in the world.
The leather itself is of the world's highest quality, made in Argentina, used for premium brands to make purses and other high-end leather goods, and we have sourced the same top quality in Argentina for our particular Legatum purpose.
The quebracho tannins' structure is very similar to that of grape tannins...
THE LEGATUM TAG symbolizes not only our Founder's DNA but, most importantly, our relentless passion for attention to detail while “intertwining tannins”...
THE STORY AND MISSION BEHIND THE SLEEVE
Each bottle of LEGATUM is wrapped in a unique and exclusive way with the special energy of a hand-sewn wrapper, "The Legatum Sleeve", made in the Founder's hometown (San Nicolás, Buenos Aires Province, Argentina), in "El Refugio ", a life reconstruction workshop for women who suffered gender-based violence and who are in the process of care and recovery. We can affirm that they are “sewing their lives again” …
For our entire Legatum Team, it is a true honor to be able to contribute to this mission to foster their confidence and self-determination through creative and healing work, which generates positive energy, and this special renewed energy provides an additional harmony to each of our LEGATUM bottles.
We are humbly honored to collaborate with El Refugio and with each and every one of these brave women.
WHY Liquid Culture?
by G. Seta
· I have coined the term "Liquid Culture" pertaining to wine tasting experience and in fact first introduced it publicly in February of 2020 at a Wine Tasting Event that took place at The Beverly Hills Hotel (see Photo Gallery), where I had the honor and pleasure of being invited to train the Restaurant and Bar Staff about Malbec wines.
· I was inspired by the concept of Liquid Culture to metaphorically reflect, in two words, on the essence of my passion for wine, described as follows ...
· Wine has the unique ability to take us to the place and culture ("TERROIR") and, better yet, make us "re-live the visit", by the mere act of tasting all the subtleties of that wine from that region in particular, that dual and unique association from WHAT to WHERE:
· Whether a Malbec to Mendoza (Argentina), a Barolo to Piedmont (Italy), a Syrah to Barossa Valley (Australia), a Zinfandel to Napa (California) or Primitivo to Puglia (Italy), a Tempranillo to Rioja (Spain), a Brunello to Tuscany (Italy), a Rhône-style blend or Bordeaux blend to France, a Touriga Nacional to Duoro (Portugal), a Torrontés to Salta (Argentina), a Tannat to Uruguay or a modern blend of GSM (Grenache-Syrah-Mourvèdre) to Paso Robles (California), among endless examples of grapes (and blend styles) associated to a particular region and culture of the world, literally thousands of combinations to reflect the broad spectrum of winemaking and wine cultures around the world, representing both the Old World (Italy, Spain, France, Portugal at the top) and New World (Argentina, Australia, Chile, New Zealand, South Africa, USA, among others), with Israel as a unique exception, as I consider it Old World with New World wine culture.
· The "tasting" of wine versus the simple physical act of "drinking" wine is where the secret resides and what truly makes the entire experience radically different:
· Understanding the process of navigating through all senses to allow such "interpretation" thus "transportation" from each wine to its original birthplace, or adopted terroir, with all the attention to detail that took having that fermented grape in that bottle, with all the culture behind that place (where it was produced) reflected in the flavor, aroma, structure and overall complexity of that wine.
· Wine Tasting is Art, it also creates Poetry, and it must therefore be interpreted to thoroughly appreciate it. If you are hiking through the Colorado Canyon but you only focus on the river, you will miss out all the surrounding beauty, and energy, thus you will likely be limited to enjoying only one-third of the experience; in this case, without the basic senses of sight (vision), smell, touch and hearing, one cannot fully appreciate the physical beauty surrounding us.
· Likewise, and even at a much deeper level, without the basic senses of not only the obvious ones: taste, smell, and vision, but also touch (to feel the quality of a cork, for instance), hearing (to celebrate the mandatory cheers by creating the noise from touching one cup against the other) and here's "the other secret", the added "sixth sense" attuned to the subtler, non-physical sensations that aren’t obvious or perceptible by our other five senses, but rather by "associating senses" with places and lived experiences that are connected to those wine regions, whether one visited them (even better as it provides a more personal real sense of ownership which can create a Déjà Vu moment) or heard of.
· This intuitive sixth sense specially helps when we haven’t physically been at that place, yet it gives us the ability to "transport ourselves to any wine region we are tasting" through all our senses.
· Curiosity is the mother of all inventions, so my perennial advice is to always "explore and learn", a key ingredient for an enriched life.
· My wine tasting experience is fundamentally guided by the core principle, and enriching goal, of exploring as many wine regions, wine styles and wine cultures as possible in order to transform and ever-enhance one's palate, hence one's life.
· Granted, ideally, one should have first visited the place in order to be more easily "transported", yet it will also (and perhaps fundamentally) depend on one’s own sense of imagination (the sixth sense) and also, as I call it, having "amplitude of palate" will help greatly, which is mostly acquired with both knowledge and experience, like most other things in life.
· Whether one may or may not be able to experience such transportation from wine tasting to terroir senses, the secret is that wine, typically (and specially well-made premium wines) represents the local culture of each place where it's made, more so when it’s a wine from the Old World, so the main takeaway here, in a more practical sense, is that wine tasting provides a wonderful tool and healthy experience to travel often, and worldwide, through a single cup of wine!
· And that, to me, is THE SECRET:
· It's not about drinking a "Liquid", it's about tasting a whole "Culture".
Safe Travels and Legatum Cheers!
- Guillermo Seta
TERROIR BEYOND SOIL:
WELCOME TO WINE CULTURE...
"We bring a personal connection of terroir to your glass" - G. Seta
HOW and WHY
· Terroir is a French word that comes from “terre”, from medieval Latin “terratorium”, which means "land" and is a term used to describe the environmental factors (climate, soil, and topography o geomorphology) that affect a vineyard, including unique farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a “character”: terroir also refers to this character
· Over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began to crystallize the concept of terroir as a way of describing the “unique aspects of a place that influence and shape the wine” made from it.
· The interaction of climate and terroir is generally broken down from the macroclimate of a larger area (for example, Piedmont in northern Italy) down to the mesoclimate of a smaller subsection of that region (for example, the community of Barolo in Piedmont) and even to the individual microclimate of a particular vineyard or row of grapevines.
· The element of soil relates both to the composition and the intrinsic nature of the vineyard soils, such as fertility, drainage and ability to retain heat. Geomorphology refers to natural landscape features like mountains, valleys and bodies of water, which affect how the climate interacts with the region, and includes the elements of aspect and elevation of the vineyard location. Other organisms growing in, on, and around the vine plots refers to the region-specific fauna, flora, and microflora present in the vineyards. The microbial populations in vineyards have been described as being a quantifiable aspect of the overall terroir.
· The human elements that are controlled or influenced by the winemaker, such as the decision of which grape variety to plant, using wild or ambient yeast in fermentation instead of cultured or laboratory produced yeast, can be a reflection of terroir. The use of oak can be beneficial in bringing out the natural terroir characteristics. Vineyard management (e.g. growing grapes organically or biodynamically over a more conventional method of farming) can also be seen as a human controlled aspect of terroir.
· The “final cut” to come up with the “perfect blend” can most certainly be a pure reflection of terroir.
· Many decisions during the growing and winemaking process can either lessen or increase the expression of terroir in the wine. These include decisions about pruning, irrigation and selecting time of harvest. At the winery, the use of oak, cultured or ambient yeast, length of maceration and time in contact with lees (wine sediment in the barrel), temperature during fermentation, and processes like micro-oxygenation (1), chaptalization (2), clarification with fining agents, and reverse osmosis(3) all have the potential to either reduce or emphasize some aspect derived from the terroir.
· Winemakers can work between the extremes of producing wine that is terroir-driven and focused on purely expressing the unique aspects of a region's terroir, or winemaking without any consideration given to terroir.
· The Founder's personal PASSION is about producing a premium oak-aged wine that can be the purest reflection of both of the Founder's wine cultures blended into ONE bottle: Legatum Cheers!