Aranghìa is the Graecanic name of the river that flows into the Ionian Sea close to the Capo Spartivento promontory. The wine Aranghìa was born right here, in the midst of land and sea,in one of the most suggestive and uncontaminated parts of the Aspromonte, in Greek Calabria.
It inhales the heat of the earth and the breeze of the sea surrounding the area where the IGT Palizzi wine is produced, alongside a number of some of Calabria's best-known red wines.
Production region: the Capitano Ziccone locality - Palizzi (province of Reggio Calabria). Altitude: 200 metres above sea level to the west of Capo Spartivento.
Vineyard: terraced, facing south. The spurred-cordon cultivation system is used, with a density of 5,000 vines per hectare in sandy, clayey soil. The yield is about 50 quintals per hectare.
Harvest: the fruit is hand-picked in mid-September.
Wine making: the grapes, first gently de-stemmed and pressed, are placed in stainless steel tanks. Here they are left to macerate for seven days at a controlled temperature, so that all the flavouring and colouring agents are extracted to the full. Later, after further gentle pressing, the alcoholic fermentation continues at a controlled temperature in stainless steel tanks.
Ageing: afterwards, the wine is decanted. It completes its fermentation and ages in stainless steel tanks. Then the wine is aged for about ten months in 500 litre tonneaux. Before selling, it is aged further in bottles for at least three months.
The wine: the colour is deep red. Its aroma is refined, with clear nuances of vanilla, ripe fruit and spices. The taste is noteworthy, pleasantly harmonic and persistent.
Ideal serving temperature: between 18° and 20° C.
Alcoholic strength: 14,0%.
Bottle contents: 75 cl.