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Burgundy Line


Type: White “Passito”
Classification: Typical geographical Indication of Calabria.
Vine: White Greco
Production area: Calabria, east centre in the province of Crotone,
in Cirò Marina “Timpa Bianca” resort.
Soil: clayey, calcareous
Altimetry: from 50 to 100 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, second decade of October dried on
screens under the sun.
Yield per hectare of grapes: 30-40 quintals
Vinification: destalking pressing, soft pressing, 30% yield in
must flower on the grapes
Ripening: elevage in French durmast barriques for 12
Refining: two months in bottles at a controlled tempera- ture.
Colour: straw yellow
Scent: persistent aromas that recall dried figs, dry
apricot, dates, honey and raisins.
Flavour: sweet, spiced with a good persistent ending
Alcoholic degree: 14% vol.
Gastronomic coupling: accompanied by dry pastries and seasoned
Service temperature: 8-10 °C.


Riso, patate e cozze

Ingredients for 4 people – 1 kg of mussels preferably from the Adriatic Sea – 400g of rice – 5 or 6 medium size potatoes – 3 medium size onions – 50g grated pecorino cheese – 1 clove of garlic – 1 sprig of parsely – celery – APLUVIA Cooking – Organic -Green Line extra … Continue reading Riso, patate e cozze


Spaghetti all’arrabbiata

Ingredients for 4 people – 320g of APLUVIA Cooking – Long pasta -Golden Line spaghetti – 700g of APLUVIA Cooking – Red Line tomato passata – 2 chilli peppers cut into small pieces – 3 cloves of garlic – APLUVIA Cooking – 100% Italian- Green Line extra virgin olive oil – pepper and a pinch … Continue reading Spaghetti all’arrabbiata