Wines from Calabria or Calabria you don't see much because the wine mainly remains in Italy and the vineyards and wineries are generally very small with sometimes only vineyards on the steep slope of a few football fields. Calabria has more than 2,500 years of wine history. The wines of Cirò and Bianco, in the east and south of the region respectively, have been prized since ancient times and served to the winners of the Olympic Games. The wines of Savuto, on the west coast, have also been repeatedly praised in literature throughout history. The region is very interesting for viticulture because Calabria has mild winters with an average temperature of 10 it rarely gets colder than 5°C. Especially on the coast it is hot and dry almost all year round. In the hills and mountainous parts it is significantly cooler and the necessary rain can fall. The vineyards on the coast in particular know a good difference between the day and the night due to the proximity of the sea and certainly the northern area where Ceraudo is located has the advantage that there is always wind, whereby the sirocco (hot and dry air from the Sahara) and wind from the north alternate and this has one big advantage, fungi are not or hardly present and organic wine cultivation is therefore relatively easy.

The Albanian Roberto Ceraudo owns about 60 hectares of land in the municipality of Strongoli Marina near Crotone, 20 of which are planted with all kinds of grape varieties. Ceraudo works organically and, in collaboration with oenologist Fabrizio Ciuffoli, makes modern stylized wines with an excellent reputation, including mantonica, pecorello, greco bianco and chardonnay, in addition to magliocco, gaglioppo, greco nero and some cabernet sauvignon. Roberto Cerauda is assisted by his children, of whom Giuseppe looks after the production of the wines, Susy takes care of the administration and sales and Caterina (although an oenologist graduate) manages their Michelin-starred restaurant Dattilo .

The Ceraudo Dattilo is the wine after which Roberto's Michelin-starred restaurant was named Ceraudo. Only 10,000 bottles are made of this wine and at least half remain in the Dattilo restaurant. The wine comes from the Val Di Neto in Calabria and is a 100% GAGLIOPPO coming from organic certified vineyards. Originating from the hills of Strongoli 60 m above sea level with a yield per hectare of only 5000 kg. The Gagloppo is a typical grape from Calabria that, with its thick skin, is extremely suitable for the extreme climate. The wine benefits from a long maturation so that the naturally firm tannins melt nicely. This Dattilo has matured for 24 months in French oak and 12 months in bottles. The wine is an excellent reflection of the terroir. In the glass it has an intense ruby red color. It is a full bodied powerful wine with great personality and structure. Persistent, spicy and intense. Natural vinification, using only natural yeasts. It goes well with fine meats, noble game and aged cheeses.