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our Wine

We use 9 vines: Gaglioppo, Cabernet, Greco nero, Magliocco, Pecorella, Greco bianco, Mantonico and Chardonnay. There are 9 wines: Grisara, Dattilo, Petraro, Nanà, Imyr, Petelia, Grayasusi etichette argento, Grayasusi etichetta rame and Doro Be'. Total production is 70,000 bottles a year. All the vines have P.G.I. (Protected Geographical Indication) denomination.

Biological Wines since 1990

From an organoleptic point of view, the Ceraudo vines are all very elegant and distinguished by their complexity, notable consistency and persistence of aroma.
The exposure of the rows to the sea, the texture of the land and the micro-climate ensure that we have wines that are fresh and yet imbued with aroma.
The sun, fruit and flowers excel in the character of our wines, bestowing the unique emotion of a great journey towards the south of Italy.

the Region

There are 25 hectares of vineyards, 37 of olive groves and 3 dedicated to citrus fruit

Contrada Dattilo, extends over 65 hectares. It is located in Calabria in the territory of Strongoli Marina, ancient Petelia, close to Crotone di Pitagora.

From a historical point of view the area in which Contrada Dattilo is located is really special. We are in the heart of a region that in ancient times was known as Enotria, from the Greek “oinotron”, meaning “vineyard pole”. According to Greek historians, Italian winegrowing started in this very area, with the arrival of the courageous war lords who left Athens with wine branches for plantation.

From a naturalistic point of view, the land that houses Contrada Dattilo is perfect for the cultivation of quality vine. We are less than two kilometers from the Ionian Sea, at 60 meters above sea level. The sea is so close that you can smell its perfume transported by the morning breeze. In the summer evenings, the gentle swish of the current echoes on the gentle hills that descend towards the blue. The sea brings temperature variations between the day and evening that promote the perfect aromatic maturation of the grapes. Every grape and every olive mature under the powerful rays of a hot summer sun.

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From a climatic point of view the area offers average annual temperatures of 17°C-25°C. The annual average rainfall is 700 mm. The proximity of the sea has a positive effect on the temperature changes, all to the benefit of the aromatic fraction and color of the grapes.

These are plants that adapt very well to temperature changes and periods of drought, strengthened by the constant working of the terrain to stimulate the development of the root system.
The vineyard extends over 20 hectares, with production varying between 35 and 70 quintals per hectare, depending on the wine. Potential production is around 500 quintals a year.

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the Vineyard

The cultivation techniques that we apply in our vineyard are in constant evolution. We apply the spurred cordon system.

The vineyard was created without excavation or re-modeling of the surfaces, using an ancient method of grafting in the field that conserves the rich biodiversity with careful selection of the best strains. The soil management is based around winter and spring grassing, sometimes using shrubs especially selected for green manuring, followed by hoeing that ensures aeration and creates a perfect climate for the root systems.

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Wine tasting

A journey from wine to starred dishes

In our farm you can taste all our products

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A harvesting diary

The yield load for the vines is always very restricted thanks to the use of biotypes that are not overly productive and thinning undertaken at the beginning of maturation.

Foliage management involves spalling around the bunches. It is still common practice to avoid topping of the shoots and instead twine them along the upper supporting wire. Pruning is carried out solely by hand using an ancient method of cutting the spur on the bud to prevent the presence of viral illnesses and ensure the growth of the underlying bud.
In the flowering period the grapes are protected by pheromone traps and Bacillus thuringiensis to control Lobesia Botrana (grapevine moth). Rosebushes are also grown in the vineyards. They help to control the level of humidity and the temperature along with the vineyard weather stations. The manual harvest takes place in the early morning for the red grapes and during the night for the white and rosé grapes.

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The grapes are selected directly from the plant. The harvest is processed in the cellar with fermentation of the must under controlled temperatures. We do not use any enzymes, enological tannins and native rather than selected yeasts. Subterranean aging takes place in barriques made from oak from the Allier forests.
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