100% Gaglioppo from estate vineyards located in Cirò (Crotone district), with a south/south-east exposure – sand and clay soil. The vines were planted in 1987 and 1997 and are trained in espalier. The grapes are hand-picked during the first half of October. After removing the stalks, the grapes ferment for about 24 hours, then about 60% of the must is drawn off and fermentation continues for the rest in temperature-controlled containers set between 14° and 16° C. At the end of the alcoholic fermentation, the wine is racked and left in stainless steel tanks for at least 3 months. After bottling, the wine rests another month before release. Copper color, elegant and bright with fresh fruit and red flower notes. 13.5% Alcohol.
“A vibrant wine, as always. The color is particularly striking, an electric copper-gold, like a ramato that’s been amped up. The nose and palate are delicious if elusive. There is a deep fruit quality that is a mix of apricots and red fruits, the varietal character of gaglioppo is evident along with a distinctive savory note in the background. The wine offers a fruitful acidity keeping it fresh and alive.” Victor Schwartz
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.
Francesco Scala, Luigi Scala, and oenologist Benedetto Lorusso