Cirò Bianco

Scala

Cirò Bianco

$1.00

Country Italy
Region Calabria
Producer Scala
Size

750mL

Style White
Practices Certified Organic, Organic
Grapes Greco

100% Greco, from vineyards located in Cirò (Crotone district), 100 to 150 meters above sea level. The vines were planted in 1997 and face south/south-east. They are trained in espalier. The grapes were manually harvested around the 20th of August (20 to 30 days earlier than usual, as 2017 was a very hot vintage). They were destemmed, softly pressed, and fermented in temperature-controlled stainless steel tanks – 16° to 18° C (61 to 64F) in order to preserve the aromas. After the fermentation, the wine was racked and left in tanks for 4 months. Nose of white flowers. 12% alcohol.

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About the Producer

This property has been in the Scala family for 200 years. Originally founded in 1949, the winery was rebuilt in 2005. The domaine is currently run by Luigi Scala, who favors quality over quantity and aims to produce distinguished Calabrian wines. From the growing of the grapes to the refinement and aging of the wines, Luigi follows family traditions to best express the terroir. He was joined in 2008 by his son Francesco, who oversees the business side of the winery. The Cirò DOC was created in 1969.

The vineyard is comprised of 18 hectares for an overall production of 60,000 bottles - maximum will be 100,000 bottles, all from estate fruit. Most of the grapes are native varieties such as Greco bianco (different clone than the Greco di Tufo grape found in Campagnia), Gaglioppo, Magliocco, a tiny amount of Nerello Mascalese, Mantonico and Greco nero. The vines are cultivated in espalier on the hinterland plains and hills, on argillaceous and sandy soil.

Farming/vinification practices: Certified organic since 2016. Lupins are used to fertilize the vineyards; they provide the soil with nitrogen and help eliminate weeds. Luigi's grandfather used indigenous yeasts, but the current winemaker, Benedetto Lorusso, chooses to inoculate.

Scala

Francesco Scala, Luigi Scala, and oenologist Benedetto Lorusso

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