Azienda Agricola Ceraudo
BACKGROUND
The Ceraudo family is fully invested in the Contrada Dattilo dream. Their lives revolve around the land and the belief that, “He who makes others happy is happy himself”.
Roberto Ceraudo leads the charge at Contrada Dattilo, accompanied by his three children:
Catarina Ceraudo - chef of Dattilo, the Michelin starred restaurant, on the property;
Giseppe Ceraudo - Manager of cultivation and production; and
Susy Ceraudo - Administration and Sales.
The property has 37 hectares of olive trees, 25 hectares of vineyards, and 3 hectares of citrus fruit. It was an infinite love of the land and all its living beings that led Roberto to become pioneers of organic farming as early as 1991.
“From the love for my homeland, the astonishment that the blossom of a sprout gives, the stateliness of the severe and generous nature, the farm Ceraudo is born. A vision and a desire that drives me since I was a child.”
Roberto Ceraudo
The Terroir
Contrada Dattilo, extends over 60 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. Ceraudo is 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. Ceraudo is 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.
THE CELLAR
The grapes are selected directly from the plants. The harvest is processed in the cellar with fermentation of the must under controlled temperatures. Ceraudo does not use any enzymes. Enological tannins and native rather than selected yeasts are used. Subterranean aging takes place in barriques made from oak from the Allier forests.
THE WINE
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.
petelia
Calabria Bianco igt
Bright yellow in color with golden notes. Elegant, delicate aromas. Fresh, well-balanced and persistent.
Production zone: Colline di Strongoli
Vineyard: Southeast exposure. 50 quintal. Vines 25-35 years old.
Grape variety: 50% Mantonico, 50% Greco Bianco
Vinification: Harvested by hand at night. Use of indigenous yeasts.Temperate fermentation. Steel refinement.
Abv: 13%
Grisara
Calabria IGT Bianco
Bright golden color with shiny brass-like reflections. Rich, intense and complex nose with herbaceous and spicy hints mixed with a certain sweetness, savory notes, and a hint of almond blossoms. On the palate, fresh, citrus and savory notes with minerality and persistence.
Production zone: Colline di Strongoli 50 quintali
Altitude: 60-100 m.l.
Vineyard: Vines 6-25 years old. Biological.
Grape variety: 100% Pecorello
Vinification: Temperature controlled. Indigenous yeasts
Abv: 13.5-14%
nana
Calabria IGT rosso
Ruby red in color. Intense and persistent perfume. Round, aromatic, and fruity..
Production zone: Colline di Strongoli 50 quintali. Southeast exposure
Altitude: 60-100 m.l.
Vineyard: Vines 6-25 years old. Biological.
Grape variety: 80% Galioppo, 20% Magliocco
Vinification: Temperature controlled. Indigenous yeasts
Abv: 14%