Melissa

White, red and superior red are the three types of wine that fall under the Protected Designation of Origin "Melissa".

Grapes

For the production of white "Melissa", the blend to be used is composed of Greco bianco grapes, for a share between 80% and 95%, together with those of Trebbiano Toscano and Malvasia Bianca which, alone or together, can represent between 5% and 20% of the total. For the red, on the other hand, the use of the Gaglioppo vine is prescribed (between 75% and 95%), alongside Greco nero, Greco bianco, Trebbiano toscano and Malvasia bianca, which can have a share between 5% and 20% (alone or in combination).

Physicochemical and Organoleptic properties

The white "Melissa" bianco (minimum total alcoholic strength by volume 11.5% vol.) has a pale straw yellow colour; its aroma is vinous and characteristic and it is dry, delicate and harmonious on the palate. The Rosso (12.5%), on the other hand, has a shade between deep Rosato and ruby red, with a vinous and characteristic aroma and a dry, full-bodied, savoury and characteristic flavour. In the Superiore variant (13% vol.) the ruby colour is embellished with orange reflections due to ageing, while the flavour becomes ethereal, intense and persistent and the flavour dry, velvety, alcoholic, robust and harmonious.

Grape production area

The production area is all within the provincia of Crotone, in a territory characterized by a climate that ranges from sub arid to sub wet, with little annual rainfall.

Specificity and historical notes

The history of Melissa wines is meets the Melisso one, the legendary Cretan prince who arrived in Sicily in the wake of Minos and ready to return home after the death of his king, ended up in a storm that made him land on the Calabrian Ionian coast, where he founded the colony of Melissa. From that day, according to legend, those territories were filled with vines, which gave rise to a delicious wine.