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Grape variety: gaglioppo 100%
Type of soil: calcareous.
Yeld per hectare: 10-11 t/ha (tons).
Production area: Calabria - Crotone’s ionic coast.
Alcohol content: 13 % vol.
Vinifications : After a traditional harvest in surmaturation, the grapes are crashed, pressed and they came macereted for 4-6 days.
The must is placed to ferment, with the aid of ferments, at vats at
a controled temperature of 24-28°C.
Organoleptic analysis of wine
Colour: red ruby.
Odor profile: very tasty, delicate, deep vinous.
Flavor: dry, rich, tannic savoury well balanced.
First courses, red meats and aged cheese.