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Le domaine

I represent the fourth generation of a family of winemakers, people who have dedicated their entire lives to their land. Choosing to stay and produce a wine of terroir and quality means renewing and honouring the winemaking tradition of my family and my land.

Cataldo Calabretta

The Arciglione
This is the pruning tool which represents the keystone of the concept of "terroir". It is the sum of the territory, the climate, the vine, and the knowledge handed down by a community. It illustrates the hand of man at work and his responsibility to the environment that surrounds him.
This tool, more than anything else, represents the centuries-old tradition of Ciro’ viticulture, a symbol of the competence of the local winemakers who handled the tool with great skill.

Les vignes

WINES
We do not use selected yeasts or fermentation activators of any kind; we try to minimise the use of sulphur dioxide. We brought back the concrete tanks which represent the best wine vessel for ageing Cirò.
VINEYARDS
In the last decade we renovated the vineyards continuing to grow Gaglioppo, bush trained on hilly terrain. Just as in the past, we dig under the vines with the plough, till them manually with the hoe and we fertilize the land with green manure crops, while for phytosanitary defence we use sulphur and copper.

La vinification

Cirò Rosso
Grape variety: Gaglioppo
Fermentation: spontaneous,
maceration on the skins for 4 days
Aging: 18 months in concrete tanks

Cirò Rosato
Grape variety: Gaglioppo
Fermentation: spontaneous, 24-hour maceration
Aging: steel tank for 6 months

Cirò Bianco
Grape variety: Greco Bianco and Malvasia Bianca
Fermentation: spontaneous,only the must
Aging: steel tank for 6 months

IGP Calabria Ansonica Bianco
Grape variety: Ansonica
Fermentation: spontaneous, 24-hour maceration
Aging: On the lees for 8 months in steel tank,
bâttonage as appropriate

Les vins

Cirò Rosso
Grape variety: Gaglioppo
Training method: Bush trained
Age of the vineyard: 20 years
Soil: chalky clay
Planting density: 5500 vines per ha Production per vine: 1kg
Production per hectare: 30hl/ha
Harvest method: manual in crates
Fermentation: spontaneous,
maceration on the skins for 4 days
Aging: 18 months in concrete tanks

Cirò Rosato
Grape variety: Gaglioppo
Training method: Spurred cordon
Age of the vineyard: 35 years
Vineyard surface area: 1.5 Ha
Soil: clayey-loamy
Planting density: 5000 vines/ha
Production per vine: 1.5 kg (kg plant)
Production per hectare: c. 40hl
Harvest method: manual in crates
Fermentation: spontaneous, 24-hour maceration
Aging: steel tank for 6 months

Cirò Bianco
Grape variety: Greco Bianco and Malvasia Bianca
Training method: Spurred cordon
Age of the vineyard: 5 years
Vineyard surface area: 1.5 Ha
Soil: clayey-loamy
Planting density: 5000 vines/ha
Production per vine: 1.5 kg (kg plant)
Production per hectare: c. 40hl
Harvest method: manual in crates
Fermentation: spontaneous,only the must
Aging: steel tank for 6 months

IGP Calabria Ansonica Bianco
Grape variety: Ansonica
Training method: Guyot
Age of the vineyard: 30 years
Soil: clayey loam
Planting density: 5,000 vines/ha
Production per vine: 1 kg (kgplant)
Production per hectare: approx. 35hl
Harvest method: manual in crates
Fermentation: spontaneous
Aging: On the lees for 8 months in steel tank,
bâttonage as appropriate

Informations données par le vigneron