# Nanà Calabria IGT Rosso (2024)

- **Producer:** Società Agricola Ceraudo
- **Colour:** red
- **Type:** still
- **Grapes:** Gaglioppo, Magliocco
- **Region:** Calabria, Italy
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, blackberry, herbaceous

## About this wine

Azienda Agricola Ceraudo was founded in 1973 by Roberto Ceraudo in Strongoli, Calabria, and became a pioneer of organic viticulture in the region, earning certification in 1991. The 60-hectare estate is managed by Roberto alongside his children Susy, Giuseppe, and Caterina, who also serves as head chef of the estate's Michelin-starred restaurant, Dattilo. The bottling 'Nanà' takes its name from Roberto Ceraudo's affectionate nickname and is crafted to demonstrate the pure, unadorned expression of Calabria's indigenous red grapes grown on limestone-clay soils near the Ionian Sea.

## Interesting facts

- The wine name 'Nanà' comes from the founder Roberto Ceraudo's personal nickname.
- Grapes are harvested at night to protect the berries from daytime heat and retain freshness.
- The estate features a Michelin-starred restaurant, Dattilo, run by chef Caterina Ceraudo.
- Ceraudo was one of the earliest certified organic wine estates in Calabria, organic since 1991.

## Food pairing

The vibrant acidity and fine-grained tannins of this unoaked Calabrian red make it exceptionally versatile with food. Fresh acidity cuts through rich fats found in cured meats and meat ragùs, while smooth tannins complement grilled red and white meats without overpowering delicate flavors.

## Wine making process

Grapes are harvested manually at night to preserve natural coolness and delicate fruit aromatics. Fermentation takes place naturally using indigenous yeasts under temperature control in stainless steel tanks. To retain high freshness and native terroir character, the wine undergoes maturation entirely in stainless steel and terracotta amphora, without any oak aging.