100% Gaglioppo from the oldest vines of the estate, from the north-facing vineyard Muzzunetto, planted in 1967. The grapes of the Riserva are harvested in the beginning of October. Fermentation is spontaneous, with very long macerations (in 2010, around 40 days. In 2013, around 70 days!). The wine is then aged for a year in a combination of tank and 2000L oak botti, followed by further bottle aging. 3,000 bottles produced. 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.