The Sergio Arcuri company was founded in Cirò in 1880 by Peppe Arcuri, the founder of the company, who, thanks to a strong passion for growing vines and a great spirit of sacrifice, worked the land with horses and donkeys. He was then succeeded by his son Peppe who, already at the age of 9, joined his father and learned his experience and technique, later becoming a qualified producer of a genuine red wine. In 1973 he opened his own production and sales cellar. It was in 2009 that his great-grandson Sergio and his brother Francesco joined the company and began bottling their wine. The winery's main grape is Gaglioppo, the most well-known red grape variety in the region, grown on about four hectares of company vineyards worked according to the dictates of organic farming with a sapling and spurred cordon system. The arid, windy and warm climate allows for a rapid maturation of the grapes. The soil, composed of the famous red soils, has not seen the use of synthetic chemicals for almost a century. As in the vineyard, the credo in the cellar is the same: spontaneous fermentations with indigenous yeasts and no use of exogenous substances. The vinification and refinement are carried out inside palmenti (open concrete tanks). A few hectares and a small production allow us to obtain four labels that represent the maximum expression of the territory: “Aris”, “Il Marinetto”, “Più Vite Cirò Riserva”, and “Libera i sensi”. They are moving wines that taste of Calabria and that bring to mind the scents and flavors of the Ionian Sea. Straightforward and pure, without tricks, where sulfur dioxide is used to the bare minimum and fermentations are always spontaneous without ever adding selected yeasts.

The Sergio Arcuri company was founded in Cirò in 1880 by Peppe Arcuri, the founder of the company, who, thanks to a strong passion for growing vines and a great spirit of sacrifice, worked the land with horses and donkeys. He was then succeeded by his son Peppe who, already at the age of 9, joined his father and learned his experience and technique, later becoming a qualified producer of a genuine red wine. In 1973 he opened his own production and sales cellar. It was in 2009 that his great-grandson Sergio and his brother Francesco joined the company and began bottling their wine. The winery's main grape is Gaglioppo, the most well-known red grape variety in the region, grown on about four hectares of company vineyards worked according to the dictates of organic farming with a sapling and spurred cordon system. The arid, windy and warm climate allows for a rapid maturation of the grapes. The soil, composed of the famous red soils, has not seen the use of synthetic chemicals for almost a century. As in the vineyard, the credo in the cellar is the same: spontaneous fermentations with indigenous yeasts and no use of exogenous substances. The vinification and refinement are carried out inside palmenti (open concrete tanks). A few hectares and a small production allow us to obtain four labels that represent the maximum expression of the territory: “Aris”, “Il Marinetto”, “Più Vite Cirò Riserva”, and “Libera i sensi”. They are moving wines that taste of Calabria and that bring to mind the scents and flavors of the Ionian Sea. Straightforward and pure, without tricks, where sulfur dioxide is used to the bare minimum and fermentations are always spontaneous without ever adding selected yeasts.