From the hilly vineyards of the classic Cirò area we harvest the Gaglioppo at the end of September, which is macerated for 5 days. The fermentations are spontaneous and the aging in steel for 18 months. Fruit, flavor and structure find the right balance in this territorial wine which knows how to be subtle yet also extraordinarily character.
Drinking and storing
Ratings and awards
Winemaker. And that's it. This is Francesco De Franco. Celebrated also by the New York Times, but with his hands firmly planted in the earth. An emigrant, he returned to Calabria to devote himself to wine with long macerations and very low yields, as in the past. He was one of the very first to understand that Cirò, a great Calabrian red wine made from Gaglioppo grapes, should be made without excessive structure and opulence. Clays and marls...