Siopè
Intense ruby color with very light garnet reflections. The nose is elegant and with a combination of mixed berries, plum, black cherry and spices that give freshness. The taste is powerful and delicate with a strong but well integrated and persistent tannic texture. Over time it develops a high degree of aromatic complexity enriched with notes of tobacco, humus and undergrowth.
classification dop cilento
grape varieties aglianico
bottles produced 3.080 750 ml, 200 magnum 1.500 ml. Produced only in the best harvests
vineyard size 1,3 ha
vineyard exposure West – South West
planting density and training system 4.800 vines/hectare, vertical trellis, Guyot
Yield per hectare 3,5 tonnes, 0.8 Kg per vine
Harvest period 21 st to 30 th September
Vinification Destemming, pressing and maceration
for about 10 days in stainless steel vats
Fermentation temperature 25°C
Ageing New oak barrels for 12 months
Alcohol content 14.5% vol.
Cenito
Deep ruby red in colour. Cherries, currant, blackberries and cocoa. Full taste with a gentle tannic structure and a long finish with spicy, toasted hazelnust and liquorice aromas.
Classification Dop Cilento red wine
Grape varieties Aglianico
Bottles produced 5.000 750 ml bottles, 80 1.500 ml bottles (produced only in the best harvests)
Vineyard size 1.5 hectares
Vineyard exposure North-East
Planting density and training system 5.000 vines/hectar, vertical trellis, Guyot
Yield per hectare 5 tonnes, 1 kg per vine
Harvest period 21 st to 30 th September
Vinification The grapes are destemmed and crushed followed by 10-15 days of maceration in stainless steel tanks
Fermentation temperature 25°C
Ageing New and first passage oak barrels for 12 months
Alcohol content 15% by vol.
Klèos
Ruby red colour with purple hue. Cherries and currant jam to the nose. It is gentle to taste with a hint of spicy and fresh and persistent ending.
Classification Dop Cilento red wine
Grape varieties Aglianico
Bottles produced 28.000 750 ml bottles, 200 1.500 ml bottles
Vineyard size 4 hectares
Vineyard exposure West- South West
Planting density and training system 4.800 vines/hectare, vertical trellis, Guyot
Yield per hectare 7 tonnes, 1.5 kg per vine
Harvest period 21 st to 30 th September
Vinification The grapes are destemmed and crushed followed by 6 days of maceration in stainless steel tanks
Fermentation temperature 25°C
Ageing It is carried out in oak barrels
Alcohol content 13,5% by vol.
Pietraincatenata
Golden yellow in colour. Soft and intense to the taste. Intricate exotic fruits, candied fruits and dried apricots to the nose. Persistent ending with elegant hints of toasted almonds, mint and wild flowers.
Classification Dop Cilento white wine
Grape varieties Fiano
Bottles produced 12.000 750 ml bottles, 120 1.500 ml bottles
Vineyard size 3 hectares
Vineyard exposure West- North West
Planting density and training system 4.200 vines/hectare, vertical trellis, Guyot
Yield per hectare 6 tonnes, 1.5 kg per vine
Harvest period 11 st to 21 st September
Vinification Grapes are softly crushed, the fermentation is carried out in new oak barrels at controlled
temperature
Fermentation temperature 16°C
Ageing It is carried out in oak barrels for approximately 4 months
Alcohol content 14,5% by vol.
kràtos
Deep straw yellow in colour. Exotic fruit, kiwi and honey to the nose. Soft and balanced to the taste with an ending of flowers and dried apricot.
Classification Dop Cilento white wine
Grape varieties Fiano
Bottles produced 70.000 750 ml bottles, 200 1.500 ml bottles
Vineyard size 10 hectares
Vineyard exposure South West
Planting density and training system 4.000 vines/hectare, vertical trellis, Guyot
Yield per hectare 6 tonnes, 1.8 kg per vine
Harvest period 21 st to 31 st August, 1 st to 21 st September
Vinification The grapes are softly crushed; the fermentation
is carried out in stainless steel tanks at controlled
temperature
Fermentation temperature 16°C
Ageing It is carried out in stainless steel tanks
for approximately 4 months
Alcohol content 13,5% by vol.
Denazzano
Notes refined red fruits followed by a scent of roses. The sense of taste has a good sourness and a remarkable ersistency. It is excellent with rich and structured fish and white meat dishes.
Classification Igp Paestum rosato
Grape varieties Aglianico
Bottles produced 5000 750 ml bottles
Vineyard size 1 hectare
Vineyard exposure West
Planting density and training system 4.800 vines/hectar, vertical trellis, Guyot
Yield per hectare 6.5 tonnes, 1.4 kg per vine
Harvest period 1 st to 10 th September
Vinification The grapes are destemmed and crushed followed by 30 days of fermentation in stainless stell tanks
Fermentation temperature 15°C
Ageing It is carried out stainless steel tank
Alcohol content 12,5% by vol.
Passito
Dried figs and raisins aromas to the nose. Sweet and persistent taste with a long ending of toasted azelnuts, dates and dried apricots.
Classification Igp Paestum Passito sweet white wine
Grape varieties Fiano
Bottles produced 900 500 ml bottles
Vineyard The grapes are carefully selected from the Kratos’ vineyard
Vineyard exposure North-East
Planting density and training system 3.500-4.000 vines/hectar, vertical trellis, Guyot
Harvest period 10 th to 21 st September
Drying process About 30 days
Vinification The whole grapes are crushed. The fermentation is carried out in new oak barrels at controlled temperature
Fermentation temperature 18°C
Ageing It is carried out in new barrels