Vivavì Mantonico PGI

Le Quattro Volte's macerated white: 100% Mantonico with 30 days on the skins, from the highest hills at 300 meters — only 5000 bottles

Ripe peach, honey, and a mineral, smoky finish: a month on the skins to express the fullness of the Southern sun.

 
 

 
 
h3 style=”text-align: left;”>The Vivavì Mantonico PGI from Le Quattro Volte

Vivavì Bianco is the most intriguing facet of the Calabrian winery: 100% Mantonico grapes, hand-picked from the highest hills, 300 meters above sea level, and left in contact with their skins for a full month—a long and courageous maceration that extracts all the characteristics that the southern sun and the terroir bestow on this highly aromatic white. Aging in concrete preserves the purity of the fruit: in the glass, it delivers a soft and juicy drinking experience, with flavors of ripe yellow fruit, peach, and honey, and a mineral, slightly smoky finish that makes it one of the most intriguing wines I've ever tasted.
 
 
 

The roots of this Vivavì Mantonico are deep in tradition

Mantonico is one of Italy's oldest and most mysterious white wines: historically cultivated in the Ionian lands of Calabria, its name, scholars say, comes from the Greek "mantonikos," a word used by soothsayers: it was said to be the grape variety beloved by the oracles of ancient Locri, the wine of prophecies. And the technique that enhances it also has ancient roots: maceration on the skins is the ancestral method of winemaking, the one humanity used to make wine for millennia before the modern era. In Vivavì, two threads come together: the grape variety of the oracles and the method of the ancients—and the future of Calabrian white wine, for once, was already written.
 
 
 

Organoleptic examination and characteristics

Olfactory examination: very fragrant white, with hints of ripe yellow fruit, peach and honey.
Taste test: soft and juicy drink, closed by a mineral and slightly smoky finish of great charm.
Technical data: 100% Mantonico; 12% alcohol by volume; hand-picked from the hills at 300 meters above sea level; 30-day maceration on the skins; aged in concrete vats; production of 5000 bottles.
 
 
 

How to Best Use: Vivavì Mantonico PGI

• CREAMED COD CROSTINO — The smoked game: warm crostini of organic creamed cod and a glass of Mantonico: the savory creaminess of the cod finds its perfect echo in the mineral, smoky finish of the wine.
• THE SEA PANTRY — The structure of the macerate supports the intense flavours of the noble preserves: a rich salad with Mediterranean Red Tuna steaks and croutons butter with the Anchovies of Cetara in Salt desalted: the sea meets the sun of the peels.
• TARALLUCCI AND MACERATED — The aperitif that surprises: the Artisan Taralli with fennel next to a summer salad Pearled Dicocco Farro: the honey and peach notes of Mantonico combine rustic and fresh in a single toast.

The Producer: The Four Times

Founded in 2015 in the Crati Hills from the friendship between Daniela De Marco, Giampiero Ventura, the singer-songwriter Brunori Sas and Emilio Di Cianni, Le Quattro Volte creates natural wines from native Calabrian vines: spontaneous fermentations, no filtration and sulfur always below 30 mg/l.
 
 
 

Ingredients

Grape, SULPHITES.

Wine should be consumed in moderation. Sale to minors under 18 is prohibited. Drink responsibly.
 
 
 

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