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I vini di Ceraudo | Uglygrapes

Ceraudo

Faint yellow. Peach, fruit, citrus, berry. Mentholated, savory.

 "Petelia" takes its name from the term by which the village of Strongoli was called during the time of the ancient Greeks. The grapes are harvested only in Val di Neto and vinified entirely in steel.

<label>Soil:</label>na
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>na
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel at low temperature. Aging in steel for 8 months.
<label>Sulfur dioxide:</label>28 mg/l

Val di Neto Igt

Greco Bianco

Mantonico Bianco

Acciaio

Strongoli

Calabria

Riviera Crotonese

Vigneti Ceraudo

Italia

Cherry pink with soft yellow highlights. Red fruits, notes of herbs, fruit. Full-bodied, savory, persistent.

Approximately 20-year-old Gaglioppo vines grow on the hillside of Strongoli facing southeast, with certified organic cultivation without the use of chemicals. Aging for six months in French oak barrels gives Grayasusi body.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in barrels with 24-hour maceration. Aging in the same containers for 4 months with bâtonage throughout.
<label>Sulfur dioxide:</label>34 mg/l

Gaglioppo

Barrique

Bright golden yellow. Peach, hints of Mediterranean scrub, honey. Balanced, pulpy, savory, slightly bitter.

White Sheep is the grape variety from which Grisara is made; it is a little-used grape that is only recently making a comeback. The name is thought to be related to sheep, because these animals are fond of grapes, or more likely because in the past the ripe grapes were food for shepherds who grazed their herds for entire weeks.

<label>Soil:</label>na
<label>Average vineyard age:</label>16 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging in steel for about 4 months.
<label>Sulfur dioxide:</label>35 mg/l

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'Petelia' Val di Neto Igt

'Grayasusi Etichetta Argento' Val di Neto Igt

'Grisara' Val di Neto Igt