Calabria Rosso IGT Magliocco 2020 - Aspromonte Vini

Calabria Rosso IGT Magliocco  - Aspromonte Vini 

Magliocco di Aspromonte Vini is a complex vinon with fruity scents that lends itself well to aging. Spontaneous fermentation of de-stemmed grapes in steel vats with maceration on the skins for 15 days. Aging in amphora for 12 months and then in bottle. The wine is bottled by hand without any clarification or filtration.

Service

We enjoy it at a temperature of 16/18° in tulipes. 

Pairing

It is a balanced accompaniment to more elaborate first courses, well-seasoned second courses based on meat and fish and also seasoned cheeses.

Cellar:  Aspromonte Vini

Calabria is a place as marginal as it is suitable for wine. Pasquale Polifroni soon understood this, who after a period spent in northern Italy followed the call of the region of origin to return to the land and devote himself body and soul to agriculture. It all began between 2000 and 2001, with the construction, in Ciminà, in the foothills of Locride, of a company dedicated to the cultivation of blackberries and blueberries. In the space of a few years Pasquale understands that the Ionian side of the Aspromonte is an exceptional terroir also for the vine, as also demonstrated by various archaeological finds. The next step is short, with the planting of 3 hectares of vineyards. The choice of the ampelographic varieties takes place in perfect harmony with the indigenous vocation of the territory: Magliocco, Mantonico and Greco nero above all. In an area so favorable from a geological and climatic point of view, the choice of organic farming is natural and almost obvious, but Pasquale carries it out with extreme rigor and consistency. In the vineyard, therefore, neither synthetic chemicals nor herbicides, but the option of green manuring as a natural regeneration tool for the soil.The vinification takes place without mysteries or secrets, simply respecting an excellent starting material, mature and healthy, which does not require corrections particular oenological. After a very careful harvest, the fermentation is entrusted to indigenous yeasts. Malolactic fermentation also takes place spontaneously. The wines, produced in stainless steel or in amphora, are neither forcibly clarified nor filtered, and sulfur dioxide is used very sparingly. The result is wines of extreme expressive precision, despite a true spontaneity and a very authentic stylistics.