San Vito Di Luzzi, the wine prized by the ancient Romans

6.12.2023

Drinking a glass of San Vito di Luzzi Wine is your personal jump into an ancient tradition, that of a nectar prized by the ancient Romans, and in less remote times by the Cistercian Monks, who settled in the small village of San Vito di Luzzi, in the north of Cosenza, the famous Monastery of Sambucina.

The presence of the monastery gave a further boost to the production of wine at Luzzi, and now this authentic piece of Calabrian and Mediterranean gastronomy is important, in defining the identity of our cuisine, just like local bergamot, salami, dairy, honey, fruit and all other flavors of the territory.

LOCATION

Nowadays, San Vito di Luzzi is a sub-region of the protected area of Terre di Cosenza DOC. It was once a DOC in its own right, but was subsumed into the Terre di Cosenza in 2011, along with its neighbors Donnici, Pollino and Verbicaro.

In well-exposed vineyards, located in the village of San Vito in the municipality of Luzzi, in the province of Cosenza, the homonymous wine is produced in the following types: red, white and “rosato”.

Given that it is named after San Vito village (in the parish of Luzzi), located in the hills of Calabria’s northwestern coastline, this wine is mainly made in the village of Luzzi. This small town situated on the lower slopes of the Sila National Park is the only one authorized, according to the Regulations, to produce this wine, which must come from local vineyards.

However, for the production of the red, white and rosé wines, many non-native varieties are used; for example, some of them come from the Sangiovese vine.

The territory is that in front of the Tyrrhenian Sea and under the large Sila Plateau. These areas are vital factors in creating the agriculturally suited microclimate here. Precisely, the volume of waters surrounding the Calabrian peninsula is a vital component of the local terroir, helping to moderate the intense heat of the south Italian summer.

The mountainous topography around Luzzi helps to channel air up and down the valleys, providing a more stable environment in which to grow healthy vines.

HISTORY

After an oblivion of 2000 years, this wine now has a well-deserved but discreet renown. The San Vito di Luzzi D.O.C. was established in 1994, combining the area’s ancient winemaking traditions with qualities that can be appreciated by the modern consumer.

Even if it is produced in the tiny municipality of Luzzi in the province of Cosenza, this remote area of Calabria has an ancient history. The ancient Romans prized the wine, while after some centuries the Cistercian Monks settled here and built the famous Monastery of Sambucina, which increased and improved the production of wine at Luzzi.

One of the most fascinating aspects of the remote winemaking is the magical combination of geological and climatic conditions with the work of Monks.

This explains why you can find an unbelievable combination of fragrances and perfumes in the wine of such a tiny territory, giving rise to a superior-quality wine.

FEATURES

San Vito di Luzzi was introduced as a DOC title in October 1994, a year before Verbicaro just to the north. Both wines were granted DOC status almost 20 years after the other DOCs in northwestern Calabria, making them the relative newcomers to the Calabrian quality wine scene. However, they did not gain any traction as a distinctive wine appellations, and as a result, both were absorbed as sub-regions of the Terre di Cosenza DOC introduced in 2011.

The grapes used to make Terre di Cosenza San Vito di Luzzi wines are typically Calabrian vine varieties. The most commonly used of these is Gaglioppo, but Malvasia Nera, Greco Nero and Sangiovese are also used. The local white wines are based on Malvasia Bianca and Greco Bianco.

The San Vito di Luzzi Doc wine generally has a minimum alcohol content, ranging from 10.5 degrees to 11.5 degrees for either the white or the red.

The typical red has an intense, dry flavor and a velvety red color. The rosé has a mild aroma and flavor, although it is dry, cool and elegant with a minimum alcohol content of 11 degrees. The white has a yellowish color with a more or less intense flavor and pleasant aroma.

Speaking more precisely of “San Vito di Luzzi Rosso” (red), it comes from Gaglioppo grapes (70% minimum), Malvasia grapes and any other red-berry vines, including Greco nero and Sangiovese; it has a more or less intense ruby ​​red color, is pleasant and delicate, has a characteristic smell, and has dry and velvety flavors. The minimum alcohol content is 11.5°, perfect for every meal.

With regard to “San Vito di Luzzi Bianco” (white), its grapes are white Malvasia and Greco, with the possible addition of other white grapes (maximum 40%). The wine, coming from such a blend, has a more or less intense straw color, a pleasant smell, and dry, harmonious and delicate flavors.
The minimum alcohol content is 10.5°; its typical use is as an appetizer.

“San Vito di Luzzi Rosato” (rosè) is made with the same grapes of the red Gaglioppo (minimum 70%), of Malvasia and of any other red-berry vines, among which the Greco Nero and the Sangiovese. It has a more or less intense pink color, sometimes with orange hues, is delicate, has a characteristic smell, and has fresh, dry, harmonious, elegant flavors. The minimum alcohol content is 11 °C, perfect for every dinner.

Savuto DOC, the wine of a pleasant valley

27.11.2023

The valley where the vines of Savuto lie is to the south of Cosenza, one of the largest towns in Calabria. Most of the wines made here are blends, likely of grapes such as Gaglioppo (or Arvino as it is known here), Greco Nero, Aglianico or Magliocco, cultivated on old bush vines.

The starring of the area is, anyway, Savuto DOC, an honest, hearty Calabrian country wine with plenty of dark, cool cherry fruit, some herbs and animal leather.  The taste is juicy and long, with very fine tannin maturity and scents of forest floor and mushrooms.

THE LAND OF THE WINE

The vines are grown in the Savuto valley, which is situated in the municipality of Marzi near Cosenza, but the Savuto River begins high up on La Sila, a mountainous plateau that descends towards the Tyrrhenian Sea. The mountainous topography around Savuto helps to channel the air movements up and down the valleys, giving rise to breezes that are very useful for a healthy production.

The Savuto Valley is home to many towns (Aprigliano, Parenti, Rogliano, Santo Stefano di Rogliano, Marzi, Carpanzano, Malito, Scigliano, Pedivigliano, Altilia, Grimaldi, Aiello Calabro, Martirano, San Mango d’Aquino, Savuto, and Nocera Terinese known collectively as “towns of the Savuto”. They are, all together, the so-called “Paesi del Savuto”.

The Savuto Valley takes its name from the river that lies at the intersection of the provinces of Cosenza and Catanzaro. The name of Savuto River comes from the Latin “Sabutus” and the Greek “Ocinaros” (meaning “that flows quickly”). Savuto is also the name of a small village near the river.

The river originates in La Sila and descends to Tyrrhenian Sea at the Gulf of Sant’Eufemia, after a run of 48 kilometers (30 mi).

Savuto DOC wine takes its name from the vineyard that lies on the delta of the Savuto River facing the Tyrrhenian Sea. The hilly area is well ventilated and produces perfumed wines that are light but rustic. In the delta area, there are 21 hectares of vineyards, located at approximately 500 meters above sea level. The keynote of the vineyards is that they lie in a humid delta, which is preceded by beautiful and majestic mountains, where the river descends the fertile valley to the Tyrrhenian Sea. Therefore, vineyards are well ventilated (the method of cultivation is Guyot), and allow the grapes to develop expressive perfumes.

FEATURES

The Savuto DOC title was introduced in 1975, along with the titles of its neighbors Pollino and Donnici, and its area also lies to the north up the Crati River Valley.

The grapes of Savuto are carefully selected and handpicked, then gently pressed. The grapes are: 45% Gaglioppo (locally called ‘Arvino’), 25% Aglianico; 20% Magliocco Canino, 5% Greco Nero, and 5% Nerello Cappuccio.

Those grapes, used to make the Savuto wines, give rise to red (rosso) and rose (rosato) wines. The fermentation happens in stainless steel tanks, while aging requires steel vats for 4 months.

The impressive blend of Savuto is described as a dark red wine, full of tobacco aromas and dark flavors, medium bodied, with sweet tannins, and unoaked.

Others say that it shows a young expression of berries (blackcurrant and blackberries), some thyme on the nose, soft fruit and spices (cinnamon and pepper on the finish).