# Scala Cirò Bianco (2025)

- **Producer:** Società Agricola Scala
- **Colour:** white
- **Type:** still
- **Grapes:** Greco Bianco
- **Region:** Calabria, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, peach, apple, melon, blossom, lemon, cream

## About this wine

The history of the Scala estate dates back to the 17th century when the family originally grew olives and citrus. In 1949, grandfather Antonio Scala transformed the estate into a dedicated winery focusing on local Calabrian grape varieties. Today, the estate is run by his grandson, Francesco Scala, who has modernized the winery's tools while maintaining traditional organic farming practices. Located in the historic Cirò appellation, the vineyards benefit from their close proximity to the Ionian Sea, producing wines that reflect this unique coastal terroir.

## Interesting facts

- The Scala family has farmed this land since the 17th century, originally cultivating olives and citrus before transitioning to wine in 1949.
- Calabrian Greco Bianco is genetically distinct from Campania's famous Greco di Tufo, offering a unique coastal profile.
- The 2025 vintage was awarded the prestigious '2 Bicchieri Rossi' (Two Red Glasses) by Gambero Rosso, reaching the final tasting round.

## Food pairing

This crisp, saline white wine thrives alongside fresh seafood and dishes with high natural acidity or saltiness. The wine's coastal minerality and bright citrus notes act like a squeeze of fresh lemon, cutting through the richness of fried foods or shellfish while harmonizing beautifully with the sweet, savory notes of local Calabrian vegetables like Tropea onions.

## Wine making process

The grapes are hand-harvested during the first half of September from south and southeast-facing vineyards planted in 1997 on clay-sand soils. Following a gentle soft pressing, fermentation takes place in temperature-controlled stainless steel tanks at 16°C to 18°C using selected yeast strains to preserve varietal typicity. The wine is aged for four months on its fine lees in stainless steel tanks, followed by a short resting period in the bottle prior to release, completely avoiding oak contact to maintain its fresh, crisp character.