Sergio Arcuri, Ciro Classico Superiore 'Aris', 2021
The Arcuris have been making wine in Ciro since 1880, which means they have had about 145 years to work out what Gaglioppo wants. Sergio Arcuri's answer is to do almost nothing: ferment naturally under a submerged cap with no pumping over or punching down, press very gently, then let the wine rest in concrete for well over a year. No new oak, no makeup. Aris comes from old-vine parcels sitting close enough to the Ionian Sea that you can see it from the rows, and the wine carries that: red fruit with a salty, iron-flecked undertow. Calabria has spent a long time being underrated, and bottles like this are why that is ending.
Original: $41.99
-65%$41.99
$14.70Sergio Arcuri, Ciro Classico Superiore 'Aris', 2021
The Arcuris have been making wine in Ciro since 1880, which means they have had about 145 years to work out what Gaglioppo wants. Sergio Arcuri's answer is to do almost nothing: ferment naturally under a submerged cap with no pumping over or punching down, press very gently, then let the wine rest in concrete for well over a year. No new oak, no makeup. Aris comes from old-vine parcels sitting close enough to the Ionian Sea that you can see it from the rows, and the wine carries that: red fruit with a salty, iron-flecked undertow. Calabria has spent a long time being underrated, and bottles like this are why that is ending.
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The Arcuris have been making wine in Ciro since 1880, which means they have had about 145 years to work out what Gaglioppo wants. Sergio Arcuri's answer is to do almost nothing: ferment naturally under a submerged cap with no pumping over or punching down, press very gently, then let the wine rest in concrete for well over a year. No new oak, no makeup. Aris comes from old-vine parcels sitting close enough to the Ionian Sea that you can see it from the rows, and the wine carries that: red fruit with a salty, iron-flecked undertow. Calabria has spent a long time being underrated, and bottles like this are why that is ending.
