DISSIDENTE ROSSO 2016, 2016

Ciavola Nera Soc. Coop. is a small cooperative born with the intention of enhancing the Territory and its peculiarities, through an eco-sustainable development that preserves, on the one hand, traditions and, on the other, is always attentive to innovations. The story of Ciavola Nera is kind of a "back to the roots" story, in fact, after almost twenty years spent in Liguria, Fabio Lento, current president of the cooperative, decides to return home to Calabria and start producing wine. Fabio learned the wine making basics from his father, an oenologist, and then, in 2015, he gave birth to the "Ciavola Nera'' brand. At first it was born as a spin-off of the Luigi Mazzei Agricultural Company of San Marco Argentano, in which, even nowadays, Ciavola is still making wine in total autonomy. After three years, in April 2018, "Ciavola Nera Società Cooperativa" was finally established. Among the founding members, alongside Fabio Lento, are also the brothers Alfredo and Enrico Duini, who are dedicated to the cultivation of the prized "white dotted fig of Cosenza". The three have a strong bond and are united by a deep friendship that dates back to childhood. Ciavola Nera immediately marries the ideas of synergistic agriculture, an agriculture that is as more sustainable as possible and that extremely limits mechanized intervention in the field, approaching it as a complex micro ecosystem. As far as the production of wines is concerned, the cooperative can easily be counted among the so-called producers of natural wines, even if aware of the fact that this definition is still not easily decipherable and groups, in a too heterogeneous way, many producers. The grapes used in the vinification come only and exclusively from Calabrian autochthonous vines: Mantonico, Malvasia, Guarnaccino, Gaglioppo and soon, also, from Magliocco Dolce; in fact, on April 30, 2021, half a hectare of sapling of this noble vine was planted, which has always been recognized as the most representative vine of Alta Calabria. In the vineyard, no chemical fertilizers are used, however, the practice of green manuring is widely used; while, for what concerns the possible treatments, only in the case where it is really needed, sulfur and/or copper. As for the cellar operations, fermentation takes place on indigenous yeasts and at an uncontrolled temperature; no nutrients are used, no filtration and/or stabilization are carried out and the use of sulphites is very limited. All of our wines are limited, if not very limited, and their production is aimed solely at a dynamic market, made for passionate people and/or lovers of natural and/or local wines.