2019 Ciro Bianco, Fattoria San Francesco, Calabria, Italy

Straw coloured with a nose of cooking apple, pear and yellow peach. The palate has a spicy character, floral notes of honeysuckle and ripe orchard fruits backed by fine acidity and a mild phenolic edge.

Grape Variety: 100% Greco Bianco

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£12.95

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2019 Ciro Bianco, Fattoria San Francesco, Calabria, Italy

Tasting Note

Straw coloured with a nose of cooking apple, pear and yellow peach. The palate has a spicy character, floral notes of honeysuckle and ripe orchard fruits backed by fine acidity and a mild phenolic edge.

Food Pairing

The Ciro Bianco is perfect with meaty fish. Pork with herbs.

Producer Info

This former convent was producing wine in the 16th century and was purchased by the Caparra- Siciliani family in 1777, when the convent was disbanded on royal command and it is still in the same family today. There are 40 hectares of Gaglioppo, Magliocco and Greco Bianco vines, the classic elements of Calabria’s greatest DOC. The winery is ultra-modern and produces wines with classic Ciro depth of fruit, but with well tamed tannins.

Regional Info

Cirò is a DOC of the Calabria wine region in deepest southern Italy best known for red wines based on the Gaglioppo grape variety. Considered one of the oldest named wines in the world, with a winemaking history stretching back thousands of years, this is very much Calabria’s flagship wine. A limited quantity of Cirò Bianco and Rosato are also produced. The white must feature at least 80 percent Greco Bianco. Any other white varieties permitted in Calabria making up the balance.

Cirò wine is made in the eastern foothills of the La Sila plateau and out to the Ionian coast. The zone covers the Cirò, Cirò Marina, Crucoli and Melissa communes.

The highest quality grapes come from vineyards employing the alberello basso vine-training method. Here, grapes are harvested by hand due to their bushy shape. For economic reasons many modern vineyards have abandoned this traditional process, turning instead to the espalier trellised vine-training system, which are easier to harvest.

The close proximity of the Mediterranean is important to the terroir here, as the mass of water helps to moderate the intense heat of the south Italian summer. The cooling and heating of the land over the course of a summer day causes morning and afternoon breezes. This lowers the risk of fungal vine diseases and further improve the climate’s suitability for quality viticulture.

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