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Sigillum

Dr. John Dee (1527 – 1608)

Dr. John Dee (1527 – 1608)

(c) Wellcome Library; Supplied by The Public Catalogue Foundation

From Enoch book to symbolism
of John Dee

In the first centuries of Christianity the book of Enoch was considered "canonical" in all respects. The fact is that the "ecclesiastical canon" was formed only in the fourth century and only then did one begin to distinguish the "revealed books" (the traditional ancient Testament and the Synoptic Gospels) and the "apocryphal books": the book of Enoch ended in this last.

The fact remains that, starting from the sixth century, the book had disappeared from the official lists. But he had not been forgotten: his memory gave rise to the flowering of a vast anecdotal and, at the same time, to the formation of an aura of mystery around his true nature and content.

Sigillum

Simbology

The "Hieroglyphic Monad"

The "Hieroglyphic Monad"

Monad, which means unique, represents the simple substance, indivisible, inestimated and of a spiritual nature that constitutes the ultimate element of things.

The "Sigillum Emeth" (Æmeth)

The "Sigillum Emeth"

(Æmeth)
The Sigillum Emeth (Æmeth), also known as Sigillum Dei Emeth is a revised and corrected version of Sigillum Dei, created by the alchemist John Dee, who added the name "Æmeth" or "Truth", one of the 72 names of God in the cabalistic tradition.
The "24 Theorems"

The "24 Theorems"

Dee thus tries to express in a symbol the homogeneity of the Universe and the Creator, each individual element being described as a component related to the Monad, represented as a Mercurial emblem combined with the point and the Binary Ascending.

Blanc De Blancs

Denomination: VSQ Sparkling Wine
Grape variety: 100% Chardonnay
First vintage produced: 1989
Vineyard area: 1.15 hectares
Exposure: East - North / East
Altitude: 180 - 220 m asl
Slope: from 35% to 45%
Year of replanting: 2000
Plants per hectare: 5,000
Yield per hectare: 85 q
Soil type: clayey-silty on the surface with sandy veins and a chalky substrate
Pruning: Simple Guyot
Harvest: Manual in boxes
Temperature and duration of fermentation: Weighing of the grapes, sequential pressing, separation of the "cuvée" and the "taille" and fermentation at separate batches at 18 ° C
Vinification: Traditional in the tank Aging: 33 months on yeasts after the draft
Alcohol content: 11.5% vol
Total acidity: 7.6 g / l
Volatile acidity: 0.35 g / l Ph: 3.06
Serving temperature: 8 ° - 10 ° C
Color: Light and brilliant straw yellow. Dense and exuberant pèrlage
Smell: clean and fragrant bouquet, with white citrus fruits (grapefruit / cedar) and delicate floral hints, together with the characteristic brioche notes given by yeasts
Palate: lively but subtle effervescence, fruity-citrus acidity typical of the Classic Method aperitif sparkling wine, good persistence with candied citrus returns Pairings: Molluscs and crustaceans with sweet meat (scallops, langoustine, granseola), boiled, fried or carpaccio white meat fish, hors d’œuvre and first courses with seasonal vegetables, fresh soft cheeses

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