Statti Calabria Arvino 2016

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    Statti Calabria Arvino 2016  Front Bottle Shot
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    Product Details


    Varietal

    Region

    Producer

    Vintage
    2016

    Size
    750ML

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    Somm Note

    Winemaker Notes

    Red wine with a deep color intensity and a great elegance in tasting. Expression of the temperature differences of the production site. It unites the strength of the Southern sun with the balance typical of an area highly dedicated to the production of these grapes.

    Blend: 60% Gaglioppo, 40% Cabernet Sauvignon

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    Statti

    Statti

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    Statti, Italy
    Statti Winery Image

    It hasn’t taken long for Alberto and Antonio Statti to show that their initial success was no shot in the dark. An that their place in the top band of Calabrian producers is fully justified. The 500-hectare property is one of the largest in the region. Currently They have 55 hectares under vine but now that the new cellar is operational this is due to rise to 100 hectares. The Stattis are giving prominence to magliocco, gaglioppo, mantonico and greco bianco, a concentration on indigineous varieties that shows far-sighted thinking. Consultancy comes form two Sicilian oenologists, Nicola Bambina and Vincenzo Centonze, and to judge by the wines, their skills are equally effective either side of the Straits of Messina.

    The idea is to combine tradition and innovation into the production of high quality wines. Alberto and Antonio Statti are the fourth generation of a family of farmers who have always felt a great link to the land and territory. Some vines were grafted from areas of the property and replanted in other areas that were considered more suitable to vine-growing. The plains around Lamezia Terme have one of the longest lasting traditions when it come to winemaking in Calabria: it can easily be compared to the Ciro’ area. "Our goal is to improve this great territory that has huge potential", says Alberto Statti.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    As the toe of Italy’s boot and closer in proximity to Sicily than any other mainland Italian region, Calabria holds much much in common with the island by way of climate, landscape and agriculture. Calabria’s principal red grape, Gaglioppo, is also a close relative of Sicily’s famous Nerello Mascalese.

    Cirò, Calabria’s most valuable appellation, covers gently sloped hills on the Ionian Sea coast. Its wines are based on the indigenous red, Gaglioppo, and can be made as single varietal wines or blended with Cabernet or Merlot. Also of interest from Calabria is the red Maglioppo, likely a relative of Sangiovese. Whites here are made of Greco.

    SWS948752_2016 Item# 533109

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