Producer Overview:
Cantina Enotria was founded in 1974 by three local entrepreneurs: Cataldo Calabretta, Gaetano Cianciaruso and Armando Susanna. Their desire was to establish an artisanal winery: growing, processing and marketing their grapes, while building a direct contact between the grower and the consumer; shortening the supply chain and producing real wines that speak about the vineyard and the local territory, expressing at best the potential of the land and people. Today, the team includes Francesco Palmeri, Luigi Macrì, Nino Marino, Enrico Gentile, Giovanni Acri, Laura Prantera and Franco Gentile, all directed by Saverio Calabretta and Armando Susanna, respectively son and grandson of the founders. And they have no intention of changing the original plan because they believe in its value. After all these years, the winery's production philosophy has never changed: to produce a democratic and affordable wine, a wine for the people, a wine that brings the pleasure of simplicity, genuineness, and the earth back to the table. You can see their faces, and above all their hands and arms, in this gallery of images, captured while they are hard at work. Sixty hectares, divided into five enchanting districts nestled between the sea and hills in the Cirò DOC area. Forty hectares between Cirò and Cirò Marina, twenty between Melissa and Strongoli. Each vineyard is owned by a partner who takes care of it according to the instructions of Enotria’s oenologist. In this role, Tonino Guzzo has recently joined the team. He is a well-known Sicilian professional who has brought his great experience to the management of the vineyards. Saverio Calabretta, the Production Manager, follows his precious input bringing his long experience to the area.
Calabria Novantuno Bianco
Here the beaches are so long that they have numbers. To get to 91 we have to follow the rows as far as the earth blends into the waves of sand and then into the sea. Made from a blend of 40% Greco Bianco, 20% Ansonica, 20% Pecorello, and 20% Chardonnay. Fermented in stainless steel and aged for 6 months. Ideal as a cool aperitif, it pairs easily with all main courses of Mediterranean cuisine, with fish and white meat dishes.
Calabria Punta dei Venti Rose
The large lighthouse at Punta Alice looks with a bright eye at the wind that moves the sand, the sea, the currents and the rows of vineyards. This 100% Gaglioppo wine is made after brief contact on the skins in the must, followed by separation and fermentation of the must in stainless steel at controlled temperatures. Excellent as an aperitif, it pairs with fish, red and white meat dishes, and fresh cheeses.
Centosei Calabria Rosso
Just a few metres wide and 491 kilometres long, State Road 106 divides the seaside vineyards from those on the hills and marks the life of the inhabitants of Cirò. A blend of 60% Gaglioppo, 20% Calabrese, 20% Cabernet Sauvignon, aged for 6 months in steel followed by 6 months in barriques.
Ciró Rosso
Made of 80% Gaglioppo and 20% Calabrese, harvested by hand and then fermented and aged in stainless steel. Serve with red and white meat dishes, long aged cheeses.