100% Gaglioppo from two vineyards, one flat at sea level and one on a hillside at 100m. Vine age 9-46 years. Harvest in late September. Maceration lasts 5 days; aging is in stainless steel for 18 months, followed by 8 months of bottle aging. Ciro wine can be traced back to antiquity, when is was allegedly served to the winners at the ancient Olympics. Run by husband and wife team Francesco and Laura de Franco, A Vita is located on the arch of Italy's boot tip, nestled between the Ionian sea and Sila mountains; this situation ensures both coastal influence and dramatic diurnal shifts. DOC Ciro is dominated by one producer: Librandi, who produces over 200,000 cases per year. By contrast, Francesco \u0026 Laura make only 2000 cases total. \rThe red wines are 100% Gaglioppo, a rustic variety native to the area which typically has dusty tannins and aromas of roses; it is an offspring of Sangiovese and a cousin to Nerello Mascalese. The vineyards are certified organic, and no fertilizer is used. Instead they plant cover crops, and are careful to not work the soil so as to favor natural biodiversity. In the cellar, there is zero technological input: the wines are fermented spontaneously without temperature control, decanted naturally, and are never rushed. A small amount of sulfur is used at bottling. The wines are often aged in bottle for an extended time before release.