{"id":15703,"date":"2018-01-19T18:07:05","date_gmt":"2018-01-19T17:07:05","guid":{"rendered":"http:\/\/www.thewinereporter.it\/?p=15703"},"modified":"2024-03-08T14:55:23","modified_gmt":"2024-03-08T13:55:23","slug":"roberto-ceraudo-the-calabrian-prophet-who-has-rediscovered-the-pecorello-vine","status":"publish","type":"post","link":"https:\/\/winereporter.it\/en\/roberto-ceraudo-the-calabrian-prophet-who-has-rediscovered-the-pecorello-vine\/","title":{"rendered":"Roberto Ceraudo, the Calabrian prophet who has rediscovered the Pecorello vine"},"content":{"rendered":"<p><strong>Roberto Ceraudo<\/strong> really loves his land. If the jewel called <strong>Dattilo<\/strong> is his creature, built in his own likeness, his sons <strong>Susy, Caterina and Giuseppe<\/strong> are his pearls. Roberto gave his best for this land that slopes slightly from the hills of<strong> Strongoli<\/strong>, creating a natural terrace towards the Ionian Sea. We are in <strong>Calabria<\/strong>, in the province of <strong>Crotone<\/strong>. In 1973, Roberto started his adventure among fields, sowing, harvesting, up and down on his tractor.<!--more--><\/p>\n<p>Once his hearth was the princes Campitello and Pignatello&#8217;s property, then passed to barons Giunti, including the 1600 house. A land covering 60 hectares of which 38 planted with olive grove and 20 to vineyard, very close to the <strong>Ionian Sea<\/strong>.\u00a0Since &#8217;92 the Ceraudo company is <strong>entirely organic<\/strong>, the first in Calabria.<\/p>\n<figure id=\"attachment_15710\" aria-describedby=\"caption-attachment-15710\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15710 size-medium\" src=\"https:\/\/www.winereporter.it\/wp-content\/uploads\/2018\/01\/Ceraudo-Caterina-e1516381598455-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" \/><figcaption id=\"caption-attachment-15710\" class=\"wp-caption-text\">Caterina Ceraudo, owner chef in Dattilo Restaurant, at Strongoli Marina<\/figcaption><\/figure>\n<p>In 2003, an agri-tourism was opened, in the seventeenth century old village.\u00a0But the flagship, the real strength of Ceraudo House, is <strong>Dattilo restaurant<\/strong>, the place where <strong>Caterina<\/strong> (the youngest Roberto&#8217;s daughter) cleverness grow up and more: she is rewarded with the <strong>Michelin star <\/strong>and she&#8217;s even<strong> the youngest southern italian awarded chef <\/strong>too. Her \u00a0cuisine enhances the raw materials of the territory in mixed original recipes.<\/p>\n<p>You are wondering: what does Dattilo mean? Dattilo was the name of a god from <strong>Greek mythology.<\/strong> The influence of the ancient<strong> Greek-Albanian traditions<\/strong> is clear throughout the Roberto Ceraudo life (originally from an ancient Albanian family). We tried, even, an <strong>organic extra virgin olive oil<\/strong> (from cultivar Tonda di Strongoli and Carolea), fruity and fragrant.<\/p>\n<p>But now, however, I want to talk about a wine not to be missed: it is <strong>Grisara<\/strong>, obtained from grapes grown in hilly vineyards, between 60 and 100 meters above sea level.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-15709\" src=\"https:\/\/www.winereporter.it\/wp-content\/uploads\/2018\/01\/Ceraudo-Grisara-04-169x300.jpg\" alt=\"\" width=\"225\" height=\"400\" \/>My tasting note.<\/strong>\u00a0<strong>Grisara 2016 Igt Val di Neto<\/strong> white &#8211; It was born from <strong>100%Pecorello grapes<\/strong>, <strong>an autochthonous Calabrian<\/strong> <strong>vine<\/strong> that was in danger of missing and that today only few regional producers grow. In the glass, Grisara shows a straw yellow color. Nose with delicate citrus hues: cedar, lime, mandarin, bergamot, well blended with vegetal notes of cut grass, plum, pear, and spices such as thyme and cloves. Intense, progressive, vertical, enveloping taste: it is a beautiful white in which the citrus fruit comes back to the finish. Soft and fresh, well balanced, very long at the sip. In recent years I&#8217;ve liked this wine and not just to me.<br \/>\nAging in steel.<br \/>\n<strong>Organic white wine<\/strong>.<br \/>\n<strong>Curiosity.<\/strong> What Pecorello means? Little sheep.<\/p>\n<p><strong>Food matching<\/strong>: perfect to be served with risotto with seafood, blue cheeses and fried fish.<\/p>\n<p><strong>Retail price: \u20ac 13 &#8211; $ 16. My rating: 90\/100<\/strong><\/p>\n<p><a href=\"http:\/\/www.dattilo.it\" target=\"_blank\" rel=\"noopener noreferrer\">www.dattilo.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roberto Ceraudo really loves his land. If the jewel called Dattilo is his creature, built in his own likeness, his sons Susy, Caterina and Giuseppe are his pearls. Roberto gave his best for this land that slopes slightly from the hills of Strongoli, creating a natural terrace towards the Ionian Sea. We are in Calabria, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":16529,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[163,179,180,181,182,183,44],"class_list":["post-15703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tales","tag-calabria","tag-dattilo","tag-ionian-sea","tag-pecorello","tag-prophet","tag-restaurant","tag-wine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roberto Ceraudo, the Calabrian prophet who has rediscovered the Pecorello vine | Wine Reporter<\/title>\n<meta name=\"description\" content=\"Read Roberto Ceraudo, the Calabrian prophet who has rediscovered the Pecorello vine on Wine Reporter. 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