Olimpia

This wine comes through carefully processing grapes subjected to soft crushing and fermentation at a controlled temperature.
It is a full-bodied, pale-yellow wine with an intense and persistent bouquet and a dry, harmonious, elegant aroma.

Calabria is certainly not world-famous for its white grapes, which account for at most 30-35% of Calabrian viticulture. This is not to say that white grape varieties and wines are unimportant. Quite the contrary, we have focused the project on promoting the Pecorello grape variety. We believe it has unique organoleptic characteristics considering that it is not an aromatic grape. Yet by studying its aromatic profile with laboratory (GC- MS) gas-chromatographic analyses, we discovered complex aromatic components developed first in the grapes and then in the wine through elaborate vinification protocols, using fermentation at low temperatures and maturation on noble lees.

Production technique

After the harvest towards the end of September, the grapes are soft-pressed, and the flower must, with a maximum yield of 50%, is left in steel vats at a very low temperature for a few days to eliminate the coarse lees. After static filtration, alcoholic fermentation with selected yeasts begins and continues for several days. The remaining lees then go into suspension at low temperatures, after which the wine will remain in steel for a few months, followed by bottling and a minimum of two months’ aging.

The wine produced is strongly enriched with organoleptic components that make it recognizably varietal, pleasant and particularly ‘fat in the mouth’, due to the natural release of compounds such as mannoproteins from the fine lees.

Organoleptic notes

The wine is pale yellow, tending slightly towards green, fresh in the mouth, balanced and elegant with hints of white flowers, citrus notes, and summer fruits such as apricot and pineapple, with good persistence.