It is made through a rigorous white winemaking process with whole direct cluster pressing of Aglianico and Magliocco grapes which are harvested at different times at different ripeness degrees. Although the rosé wine of southern Italy is traditionally made with the technique of a briefer time of maceration on the grape skins, we chose "grano tondo" pressure (i.e. of whole cluster without previously having pressed and removed grapes from the stalks) in order to prevent premature oxidation and excessive tannins. The fermentation at a controlled temperature is made in steel and only for a brief time into small oak barrels of the second passage. It is aged for at least six months on total lees with weekly stirring and strict control of oxidation. The wine is slightly colored with an intense aroma.
Meet Eugenio Muzzillo, winemaker of Terre Del Gufo wines.
Family friends have always known the Gufo's wine. They were drinking it with the sage and rosemary-scented roasts at the end-of-summer dinners that Giuseppe Muzzillo (known as "il Gufo," the owl) has always loved to organize. Turning this wine, once only thought for conviviality, into a small but qualified expression of the emergent Calabrese enology has been the challenge that we have accepted and faced with an essential work philosophy: respect for the territory, low yields, maximum care in the field, and during oenological practices. Today, wines of Terre del Gufo are offered to those who love products of superior craftsmanship in Italy and abroad, telling a story of Calabria, its nature, its history, and its vocation.