Greek White Wine Spadafora PGI Terrano cl 75


Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente)


Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente)


Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente)

6,48 €

A bitter land in Calabria, whose winemaking tradition dates back to the times of Magna Graecia, a beautiful and lush land but also harsh and hostile with its children. The name fully expresses the identity of this wine, a wine that, without many frills, wants The name fully expresses the identity of this wine, wants to be recognized as an expression of its "motherland" from which it draws strength and support.

Classification: CALABRIA I.G.P.

White type; : White;

Bottles Produced: 60,000

Territory: the origin of the grapes from which the white Terrano is obtained is exclusively regional, hilly territories are preferred, with an average height of 400-500 meters. above sea level

Grapes: Greco bianco in purity;

Cultivation method: traditionally with sapling, or spurred cordon in the new plants present in the area;

Harvest period: from mid to late September;

Vinification: soft pressing, in white, i.e. without contact with the skins

Fermentation: in steel at controlled temperatures;

Aging: in steel for about six months, then at least two months in the bottle;


Color: golden yellow with greenish reflections in youth;

Bouquet: floral, medium intense and persistent, with a delicate hint of banana and pineapple;

Taste: fresh, pleasant, with good acidity, a balanced wine

Gastronomic combinations: excellent aperitif, it is particularly suitable with simple but tasty first courses of seafood cuisine, incomparable with good fried seafood, incomparable with good fried fish;

Serving temperature: serve at 8-10 ° C.

Alcohol content: 12% vol.

Awards and Recognitions: a wine that does not like to be exhibited, so its best reviews are those of the many enthusiasts who appreciate it and praise its organoleptic characteristics; its organoleptic characteristics;

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