| Comments |
Zingamaro, the spearhead of Pizzuta del Principe, immediately seduces us with its deep, purplish color. Charming aromas of ripe cherries and cocoa precede a rich, unctuous palate with enveloping tannins and a long, flavorful finish. It’s easy to drink when young, but also ages well, and can be cellared for up to ten years. Perfect harmony from Albino Bianchi. |
| The estate |
The 100-hectare estate lies 20 km north of the town of Crotone. The vineyards are irrigated by the Viravo river and caressed by the breezes of the Ionian Sea. Albino Bianchi, who comes from an old Italian family very close to nature, decided to found La Pizzuta del Principe in the early 90’s to be able to work the grapes of his land and produce quality wines with unique aromas. The estate is in organic conversion. |
| Viticulture |
The harvest begins in the second week of October. Pre-selection of grapes in the vineyard. Hand-picking takes place at night to avoid oxidation of the berries. |
| Winemaking |
Pre-fermentation maceration at 6-7 C°. Gentle pressing then temperature-controlled alcoholic fermentation with skins for 20 days, followed by 12 months’ ageing in French oak barrels. After bottling, the wine undergoes a further 4 months of maturation before release. |
| Food & wine suggestions |
Zingamaro goes very well with game birds and barbecued red meats. |
| Operating temperature |
18°C |
| Also worth discovering |
Mastrogiurato, a wine also from Calabria, partly made from the same grape variety. |
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