Artino
| Type: | Red |
|---|---|
| Classification: | Typical Geographical Indication of Calabria |
| Vine: | Gaglioppo and Magliocco. |
| Production area: | Calabria, east centre in the province of Crotone, in Carfizzi “Motta” resort. |
| Soil: | white clay |
| Altimetry: | from 200 to 300 metres above sea level. |
| Plant breeding system: | espalier with a density of understocks of 5600 plants per hectare. |
| Climate: | Mediterranean, with mild winters and warm and dry summers |
| Grape harvest: | manual, end of October |
| Yield per hectare of grapes: | 60-70 quintals. |
| Vinification: | traditional fermentation with 8 – 10 days steeping, drawing off, malolactic soft pressing in stainless steel. |
| Ripening: | passage for six months in the new French durmast barriques |
| Refining: | two months in bottles at a controlled temperature. |
| Tasting: | |
| Colour: | bright ruby red with soft shades tending to violet. |
| Scent: | intense, strong soft fruit and spices scents. |
| Flavour: | warm, full and pleasantly vinous, balanced, tasty and persistent |
| Alcoholic degree: | 13% vol. |
| Gastronomic coupling: | it goes well with red meat and mature cheese. |
| Service temperature: | 17-18 °C. |