Classic

Classic collection

Find the best wine for your meal



Brando

Brando is obtained exclusively from Uva di Troia, a typical vineyard of Gargano countryside. It embodies the passion and devotion of the homonymous vine grower, who has been looking after our vines with a tireless passion for a whole generation. The attention for the single plants, with a special regard to production containment, allows us to obtain grapes which are perfectly balanced from the point of view of sugar and phenol. After the harvest, the process continues with the maceration on skins for 20 days and the simultaneous alcoholic fermentation in stainless steel tanks. At a later stage, the wine is put into second passage oak barriques for 4 months, where malolactic fermentation is carried out, followed by refinement in bottle for 6-8 months. Wine with a marked tannic character and spicy scents with slight hints of citrus; to enjoy with very savoury cheeses and game. Excellent with dishes based on vegetables and very fatty fish.

GRAPES: 100% Nero di Troia
AREA: San Severo (FG) Contrada Ratino
VINEYARD SURFACE: 10 Ha
VINEYARD EXPOSURE: South-West
SOIL TYPE: medium composition
VINE STOCK DENSITY: 6250 vine stocks/ Ha
PROFIT PER HA: 80 quintals/Ha
HARVEST TIME: 2°/3° decade of October
TRAINING SYSTEM: unilateral spurred cordon
VINIFICATION: maceration on skins for 20 days
ALCOHOLIC FERMENTATION: stainless steel
MALOLACTIC FERMENTATION: carried out in barriques
MATURATION AND REFINEMENT: 4 months in second passage barriques and 6-8 months in bottle
AGEING CAPACITY: 4-5 years
SERVING TEMPERATURE: 16-18°C


Pescorosso

Just after the harvest and the following pressing, grapes undergo a cold pre-maceration at a temperature of 18°C, which maintains the natural fragrance of the fruit. After alcoholic fermentation, the wine is matured in barriques for 3 months, where the malolactic fermentation is carried out. Elegance, softness and modern tast blend equibly in this primitive. It can be combined with first courses with an intense taste, game, grilled meat and seasoned cheeses.

GRAPES: 100% Primitivo
AREA: San Severo (FG) Contrada Coppadoro e Contrada Pescorosso
VINEYARD SURFACE: 11 Ha
VINEYARD EXPOSURE: Sud-East
SOIL TYPE: clay
VINE STOCK DENSITY: 5500 vine stocks/ Ha
PROFIT PER HA: 85 quintals/Ha/span>
HARVEST TIME: last decade of September
TRAINING SYSTEM: unilateral spurred cordon
VINIFICATION: maceration on skins for 15-18 days
ALCOHOLIC FERMENTATION: stainless steel
MALOLACTIC FERMENTATION: carried out in barriques
MATURATION AND REFINEMENT: 3 months in second passage barriques
AGEING CAPACITY: 4-5 years
SERVING TEMPERATURE: 16-18°C


Diomede

Straw-yellow wine with greenish reflections, with crisp spicy traces of the Mediterranean scrub, among which sage, citrus fruits and white flowers stand out. It matches with fish dishes; extraordinary with sea bass in salt crust, fried sea fruits and shellfish. Gently accompany meat first courses too.

GRAPE VARIETY: 100% Vermentino
YIELD PER HA: 75 quintals/Ha
HARVEST TIME: 1st decade of September
TRAINING SYSTEM: Unilateral spurred cordon
WINE-MAKING PROCESS: Cold maceration on skins for 8 hours at 7°C
ALCOHOLIC FERMENTATION: Stainless steel
MALOLACTIC FERMENTATION: Not carried out
MATURATION AN D REFINEMENT: In bottle
AGEING CAPACITY: 3 years


Cinque vie aglianico

Aglianico Wine Produced from Aglianico grapes, a vine very developed in southern Italy. In the Tavoliere delle Puglie, Aglianico has a tradition that is not very ancient, but 5VIE, thanks to modern technology and the passion of its specialized team, wanted to make it a product on which it relies a lot. To combine with first courses in white sauce, medium-structured meat and medium-aged cheeses. Excellent with meat of good longevity

UVAGGIO: 100% Aglianico
ZONA: Contrada Coppadoro
SUPERFICIE VIGNETO: 15 Ha
ESPOSIZIONE VIGNETO: Nord-ovest
TIPOLOGIA TERRENO: medio impasto
DENSITA’ DEI CEPPI: 6250 piante/Ha
RESA PER HA: 100 q.li/Ha
EPOCA DI VENDEMMIA: inizi-metà Ottobre
SISTEMA DI ALLEVAMENTO: cordone speronato unilaterale
VINIFICAZIONE: 10 giorni di macerazione sulle bucce
FERMENTAZIONE ALCOLICA: acciaio inox
FERMENTAZIONE MALOLATTICA: acciaio inox
MATURAZIONE E AFFINAMENTO: 3 mesi in bottiglia
CAPACITA’ E INVECCHIAMENTO: 2-4 anni
TEMPERATURA E SERVIZIO: 16-18°C

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Cibus Vitae is an approved Alcohol Wholesaler firm by a small group of passionate lovers of wines.

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