Classification: Palizzi indicazione tipica rosso
Grape varieties: calabrese nero 50%, nocera 50%
Vineyard location: Pietrapennata – Palizzi
Training system: cordon trained
Harvest: hand-picking, 2st – 3rd week october
Fermentation: in steel tanks
Fermentation temperature: 24 28°C
Vinification: long maceration under controlled temperature
Period of fermentation: 10 days
Maturation: 6 month in allier barriques
Alcohol: 14% by vol.
Colour: deep ruby red
Scent: intense scentof mature red fruits and spices
Palate: full, structurated, warm, very persistent. Quite tannic
Service temperature: 18° C
In 1847 Edward Lear had a long journey in Calabria. He wrote a diary where he described his the impressions about this land and drew beautiful calabrian landscapes. In Palizzi he tasted and pleased the good red wine that even today is the pride of few producers.
It is a wine delicately fruity and spicy, good structured and quite tannic. It’s an excellent accompaniment to typical local dishes like bread “guastedde”, ragout whit macaroni and pecorino or salad ricotta, kid on the spit, wild boar sausages and seasoned pecorino.