Valle del Crati

Costa Viola

Pollino e Piana di Sibari

Riviera dei Gelsomini

Riviera Crotonese

Piana di Sant'Eufemia

Italia

Calabria

I vini della Calabria | Uglygrapes

The wines of Calabria | Uglygrapes

Intense, bright ruby red. Red fruits, spices, leather, balsamic notes. Warm, soft, tannic, persistent.

Armacìa has been certified by CERVIM as an extreme wine. Vineyards are cultivated on steeply sloping terraces on the Costa Viola, where "heroic viticulture" has been practiced for centuries and helps to safeguard the land also characterized by numerous small streams.

Armacìa has been certified by CERVIM as an extreme wine. The vineyards are cultivated on steeply sloping terraces on the Costa Viola, in the s, where "heroic viticulture" has been practiced for centuries and helps to safeguard the land also characterized by numerous small streams.

<label>Soil:</label>Medium mixture, steps on the Strait
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Pre-fermentative cryomaceration and fermentation in steel. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>na

Costa Viola Igt

Gaglioppo

Nerello Mascalese

Malvasia Nera

Prunesta

Criserà

Bagnara Calabra

Enopolis Costa Viola

Intense golden yellow. Peach, fruit, herbs, mineral notes. Savory, sustained, slightly bitter.

The name "Neostos" comes from the crasis of the Greek terms "néos," meaning new, and "nóstos," meaning return.  It is produced a with Pecorello, an indigenous white grape that is not widely planted by winemakers in the area. The vineyards are cultivated on mainly sandy soils while respecting nature and the environment as much as possible.

The name "Neostos" comes from the crasis of the Greek terms "néos," meaning new, and "nóstos," meaning return.  It is produced a with Pecorello, an indigenous white grape that is not very common among winemakers in the area.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel with very short maceration on the skins (2-4 hours). Aged in steel for 6 months with continuous bâtonnage, then 2 months in bottle. Coarse filtration, no stabilization.
<label>Sulfur dioxide:</label>20 mg/l

Calabria Igt

Mantonico Bianco

Pecorello Bianco

Greco Bianco

Spiriti Ebbri

Castrovillari

Vigneti Spiriti Ebbri località Castrovillari

Bright orangey red. Roses, red fruits, cut grass, vanilla and coconut notes. Full, assertive, persistent.

Appianum is the Latin name for Lappano , the town where the winery is located. Gaglioppo, Greco Nero and Magliocco grapes grow in a single vineyard and vinification is done naturally without filtering.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Greco Nero

Magliocco Canino

Magliocco Dolce

Vigneti località Lappano

Lappano

Intense garnet red with violet hues. Ripe red fruit, berry jam, spices. Soft, intense, warm and round.

Neostòs is made from Greco Nero, Guarnaccia Nera and Merlot grapes. In winemaking there is no use of additives, fermentation and maceration takes place on the skins with continuous and simple punching down and pressing is soft with a traditional vertical press. Once fermentation is complete, aging in used barriques with continuous batonnage. The wine is coarsely filtered before bottling, any sediment, therefore, is entirely natural.

Neostòs Rosso Calabria Igt - Spiriti Ebbri

<label>Soil:</label>Sandy, loamy frank
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label> Separate fermentation and maceration for each grape type in barriques in contact with the skins for 7 days with continuous punching down. Aged for 9 months in used barriques with continuous bâtonnage, then in steel tanks for 3 months. No filtration.
<label>Sulfur dioxide:</label>20 mg/l

Merlot

Guarnaccia Nera

Dark, bright amber yellow. Honey, dried apricots, candied citrus, spice notes, caramel, smoky. Soft, sweet, fresh, lingering.

Montonico Bianco is a grape variety that grows mainly in central Italy, but is also present in small quantities in Calabria. It is a grape with high productivity and is characterized by very large bunches weighing up to 1kg, and the berries due to their medium to large size are not easy to ripen properly. For the production of Passito Locride, the grapes are left to dry in the sun for 7-10 days and then vinified in steel.

Montonico Bianco is a grape variety that grows mainly in central Italy, but is also found in small quantities in Calabria.

<label>Soil:</label>Rich in limestone, clays and minerals
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Withering of the grapes in the sun. Fermentation in steel with brief maceration on the skins. Aging in Aspromonte chestnut barrels for 4 months.
<label>Sulfur dioxide:</label>na

Montonico Passito Locride Igt

Montonico Bianco

Mariolina Baccellieri

Bianco

Vigneti località Bianco

Intense ruby red. Red fruits in spirit, dried flowers, licorice, roasted notes, caramel, tobacco. Soft, tannic.

Nerone di Calabria is made from Nerello Calabrese grapes and a smaller percentage of Sangiovese. The vineyards stand on impervious hills near Catona, at altitudes between 600 and 800 meters. The grapes are harvested late to achieve maximum aromatic concentration.

Nerone di Calabria is made from Nerello Calabrese grapes and a smaller percentage of Sangiovese. The vineyards stand on impervious hills near Catona, at altitudes between 600 and 800 meters.

<label>Soil:</label>Half impasto
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in small oak barrels and maceration for 96 hours. Aging in oak barrels for 24 months.
<label>Sulfur dioxide:</label>na

Sangiovese

Catona

Ciserà

Straw yellow. Enveloping, fresh and savory.

<label>Soil:</label>Clayey limestone, with red sands
<label>Average vineyard age:</label>27 years old
<label>Estensione del vigneto:</label>0.4 ha
<label>Vine training:</label>Sapling and spurred cordon
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins of 20% of the grapes for 4 days, spontaneous fermentation in cement vats. Aging in stainless steel tanks for 4 months.
<label>Sulfur dioxide:</label>35 mg/l

Greco Bianco Calabria Igt

Greco

Sergio Arcuri

Cirò Marina

Vigneti località Cirò Marina

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

Val di Neto Igt

Ceraudo

Vigneti Ceraudo

Strongoli

Transparent and bright purple red. Citrus, red fruit, coffee, leather, underbrush. Tannic, firm, slightly soft, intense.

Aris Cirò is made only with Gaglioppo from 50-year-old vines, grown without chemical intervention and with manual harvesting of the grapes, which are fermented and aged in cement for 18 months.    

<label>Soil:</label>Calcareous silty clayey limestone with red sands
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>60-70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in steel for 18 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>55 mg/l

Cirò Rosso Classico Superiore Doc

Garnet red. Jammy red fruit, rose, hints of spice, dried fruit and tarry notes. Intense, full-bodied, fresh, tannic.

"Batasarro" is made only from Gaglioppo grapes from 25-year-old vineyards that rise to 200 meters above sea level. A very intense wine, vinified at a controlled temperature in steel and aged in oak barrels for 18 months.

<label>Soil:</label>Red and deep
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Countertop
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (22-26°C) with maceration on the skins for 15 days. Aging in 30hl oak barrels for 18 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Statti

Vigneti Statti

Contrada Lenti

Garnet red with orange highlights. Fruit in spirit, pepper, coffee, cocoa, spices. Powerful, firm tannin, soft, fresh.

The 'A Vita winery is a winery that centers its wine production on respect for nature; it was founded in the Cirò area by Francesco De Franco and his wife Laura, he from Calabria and she from Friuli with a passion for nature and art. The property is spread over an area of 8 hectares, the 4 vineyards face the Ionian Sea and rise at the foot of the Sila Mountains. No chemical or synthetic products are used for cultivation, to preserve fertility, encourage biodiversity and respect the timing of nature.

The winery 'A Vita is a winery that centers its wine production on respect for nature, was founded in the Cirò area by Francesco De Franco and his wife Laura, he from Calabria and she from Friuli with a passion for nature and art.

<label>Soil:</label>Marly clays
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40-60 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with 4-day maceration. Aged in steel for 30 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>54 mg/l

'A Vita

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

Bright amber yellow. Dried fruit, wood, flowers, citrus, spices. Rich, persistent.

The land where Greco Bianco is grown was already exploited more than two thousand years ago for its high fertility. The soil is limestone and fine clay, rich in minerals, sunburned and caressed by breezes from the Ionian Sea it overlooks. The Greco Bianco grapes are among the most luxuriant of the Greco varieties, and although they are of the same genetic strain, the organoleptic properties vary greatly according to the area in which they are grown.

The land where Greco Bianco is grown was already exploited more than two thousand years ago for its high fertility. The soil is limestone and fine clay, rich in minerals, sunburned and caressed by breezes from the Ionian Sea it overlooks.

<label>Soil:</label>Rich in limestone, clays and minerals
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Drying of grapes on racks for 7-10 days. Fermentation in steel at controlled temperature. Aging in steel for 13 months, then 4 months in oak tonneaux.
<label>Sulfur dioxide:</label>na

Greco di Bianco Doc

Deep garnet red. Red fruits, sweet spice notes, hay. Full, soft, structured, balanced.

Greco Nero is a popular grape name in several regions of Italy, but in many cases it is a local name for other grape varieties. The "real" Greco Nero has been determined to grow in Calabria, and its presence has been documented for several centuries.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with long maceration. Aged in French oak barrels for 12 months, then 4 in bottle.
<label>Sulfur dioxide:</label>na

La Pizzuta del Principe

Vigneti La Pizzuta del Principe

Fasana

Bright yellow. Aromatic herbs, ripe apricots, brackish notes. Consistent, balanced.

Ephesus wine is produced purely from Mantonico grapes, which grow on soil ideal for vineyards, a short distance from both the sea and the Sila mountains, this area of the Neto Valley was already planted with vines more than 2,000 years ago.

<label>Soil:</label>Calcareous clay with sandstone sediments
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>60 q - 38 hl
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation and aging in barrique, on fine lees, for 8 months. Then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Librandi

Rocca di Neto

Vigneti Tenuta Rosaneti

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

Bright red. Notes of herbs, red fruits, pepper, hints of cocoa, roasted coffee. Soft, fresh, slightly acidic.

Marsigliana Nera is a typical grape variety of Calabria grown mainly on the western side of the region.  It grows on nutrient-poor soils, is very resistant to disease but not very vigorous, and has a medium-sized, cylindrical, sparse and irregular cluster with medium to large round berries.

<label>Soil:</label>Sedimentary with pebbly parts
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>70 hl
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel at controlled temperature (18°C). Aging, again in steel, for 5 months, then 2 months in bottle.
<label>Sulfur dioxide:</label>na

Marsigliana Nera

Santa Venere

Cirò

Vigneti Santa Venere

Bright greenish yellow. Green apple, citrus, herbs, flowers, hints of anise. Crisp, savory, lingering with floral notes.

IL Vescovado is made from Guardavalle grapes, a rare variety that is grown almost exclusively around Reggio Calabria in vineyards facing the Ionian Sea. The grape variety is named after a small town at the tip of the boot of the peninsula, but Guardavalle is also thought to derive from the location of the vineyards, which are usually planted facing the valley. The variety is not very vigorous, has a medium-sized conical cluster with round berries, flowering occurs early but budding and harvesting are late.

IL Vescovado is made from Guardavalle grapes, a rare variety that is grown almost exclusively around Reggio Calabria in vineyards facing the Ionian Sea. The grape variety is named after a small town on the tip of the boot of the peninsula, but Guardavalle is also thought to derive from the location of the vineyards, which are usually planted facing the valley.

<label>Soil:</label>Medium alluvial
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>70 hl
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>Fermentation in stainless steel at controlled temperature (14°C). Aging, again in steel, for 5 months, then 2 months in bottle.
<label>Sulfur dioxide:</label>na

Guardavalle

Dark red. Fruit in spirit, spices(cinnamon), chocolate notes, herbs. Warm, powerful, soft, slightly tannic.

Magno Megonio is named after the Roman centurion who lived in the Lands of Cirò in the second century AD and was the first to document viticulture in the area.

<label>Soil:</label>Calcareous clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>65 q - 40 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label> Fermentation in barrique with 15-day maceration. Aged in barrique for 12 months, then 6 in bottle.
<label>Sulfur dioxide:</label>na

Transparent and bright garnet red. Rose, spices, tea. Intense, tannic.

Cirò Rosso "Più Vite" comes from 70-year-old vines from the "piciara" vineyard, one of the estate's most important cru. It is cultivated with the utmost respect for the environment and the land, without the use of chemical compounds, except for small amounts of copper and sulfur.  The grapes are harvested by hand at the end of October, and in the winery fermentation takes place in "palimenti," traditional concrete tanks, where aging also takes place for 4 years.

Cirò Rosso "Più Vite" comes from 70-year-old vines from the "piciara" vineyard, one of the estate's most important cru. It is cultivated with the utmost respect for the environment and the land, without the use of chemical compounds, except for small amounts of copper and sulfur.

<label>Soil:</label>Clayey with a percentage of limestone
<label>Average vineyard age:</label>68 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>7500 strains per hectare
<label>Average production per ha:</label>60/70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in concrete tanks. Aging in the same containers for 4 years, then 1 year in bottle.
<label>Sulfur dioxide:</label>55 mg/l

Cirò Rosso Classico Superiore Riserva Doc

Intense ruby red. Red fruits, cocoa butter, coffee, cinchona, tobacco. Full, powerful, savory, roasted.

Magliocco grows mainly in the area of Bivongi, near Reggio Calabria, and is also known as Magliocco Dolce. It has a compact, cone-shaped cluster of medium size, which is harvested late and in the right climate to ensure a more delicate tannin and greater sweetness in the berries.

Magliocco grows mainly in the Bivongi area near Reggio Calabria and is also known as Magliocco Dolce.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging in steel for 24 months followed by another 24-36 months (depending on vintage) in French oak barrels and finally 12 months minimum in bottle.
<label>Sulfur dioxide:</label>na

Valle del Crati Igt

Serracavallo

Bisignano

Vigneti Serracavallo

Bright greenish yellow. Ripe fruit, peach, herbs, vanilla notes. Savory, warm, acidic.

"Greco" is produced from vineyards grown close to the hillside sheltered from winds from the sea. Characterized by an acidity and sugar content balanced with alcohol, it maintains its qualities unchanged over time.

<label>Soil:</label>Red and deep
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Countertop
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel tanks at controlled temperature (16-18°C). Aging, again in steel, for 5 months.
<label>Sulfur dioxide:</label>na

Amber yellow. Dried fruit, exotic fruit, apricot, candied orange peel. Sweet, fresh, broad, enveloping, fine, intense, lingering, fruity notes.

The production of Moscato Passito is a very old process, involving the separate vinification of the Moscato grapes. The must obtained by vinifying the malvasia and guarnaccia grapes is boiled to concentrate it and increase the sugar content. Muscatel grapes are harvested and dried a few weeks before harvest. The dehydrated muscatel and adduroca berries are selected, crushed by hand and then added to the concentrated must from the first pressing followed by fermentation in steel.  

The production of Moscato Passito is a very old process, involving the separate vinification of the Moscato grapes. The must obtained by vinifying the malvasia and guarnaccia grapes is boiled to concentrate it and increase the sugar content.

<label>Soil:</label>Red clay
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4600 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Withering of Moscatello for several weeks. Concentration by boiling the must from Guarnaccia and Malvasia. Blending with must from Moscatello and Addoraca and fermentation in steel. Aging in steel for 7 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Malvasia Bianca

Addoraca

Moscatello di Saracena

Guarnaccia Bianca

Cantine Viola

Vigneti località Saracena

Saracena

Deep red. Spices, Mediterranean scrub, underbrush. Intense, slightly tannic.

The Guarnaccino grape is native to Basilicata and is a recently discovered grape, but studies have shown that it was already known in the 1800s but under other names.Guarnaccino is characterized by good vigor and fertility. The medium-sized cluster has a high tolerance to fungal attacks.



The Guarnaccino grape is native to Basilicata, and is a recently discovered grape, but studies have shown that it was already known in the 1800s but under other names.Guarnaccino is characterized by good vigor and fertility. The medium-sized cluster has a high tolerance to fungal attacks.


<label>Soil:</label>Clay and limestone matrix and alternates with typical red soil
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling and spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Second half of October
<label>Vinification and ageing:</label> Spontaneous fermentation in stainless steel with 21 days of maceration on the skins. Aging for 9 months in large second-passage chestnut barrels.
<label>Sulfur dioxide:</label>na

Guarnaccino

Masseria Perugini

San Marco Argentano

Bright golden yellow. Peanut butter, flowers, fruit, apricots, mineral notes and vanilla. Plump, full, structured, fresh, slightly savory.

Mantonico is a typical grape of Calabria already known in the eighth century B.C., and currently grows in the areas of Bianco and Casignana and along the Ionian coast. The name is believed to derive from the Greek "matis-eos," meaning prophet, because the wine was apparently used by sorcerers and offered to those who predicted the future.  

<label>Soil:</label>Red tending to silty
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Countertop
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Temperature-controlled fermentation (16-18°C) in 30hl acacia barrels. Aging in the same containers, on the noble lees for 4 months, then in the bottle for another 3 months.
<label>Sulfur dioxide:</label>na

type

vinification

associations

selections

all wines

Wines of Calabria

'Nerone di Calabria' Calabria Igt

'Libera i Sensi' Greco Bianco Calabria Igt

'Grisara' Val di Neto Igt

'Aris' Cirò Rosso Classico Superiore Doc

'Batasarro' Calabria Igt

Cirò Rosso Classico Superiore Doc

'Petelia' Val di Neto Igt

'Neostòs Rosso' Calabria Igt

'Mantonico' Montonico Passito Locride Igt

'Appianum Rosso' Calabria Igt

'Neostòs Bianco' Calabria Igt

'Armacia' Costa Viola Igt

Greco di Bianco Doc

'Zingamaro' Calabria Igt

'Efeso' Val di Neto Igt

'Grayasusi Etichetta Argento' Val di Neto Igt

'Speziale' Calabria Igt

'Vescovado' Calabria Igt

'Magno Megonio' Val di Neto Igt

'Più Vite' Cirò Rosso Classico Superiore Riserva Doc

'Vigna Savuco' Valle del Crati Igt

'Greco' Calabria Igt

'Moscato Passito di Saracena' Calabria Igt

'Pimi' Calabria Igt

'Mantonico' Calabria Igt