Limàni IGT Rosso

Limàni derives from the Greek and means “port”. Our Limàni IGT Calabria wine wants to recall an old history that greatly enhanced the territory where our winery now is born.

A millennial port

In Porto Salvo geologists, archaeologists and divers prooved the existence of an ancient Greek and later Roman port close to the sea side called actually Trainìti. Particularly, two piers were identified and now only two parts of them survive through time. They were used to defend to land in the port. The bigger part is now close to the mouth of Trainìti River (which gives the name to the place) and is made of big square rocks 2,5 metres tall. The smaller is in Punta Buccarelli and both parts would proove the existence of a later Grecian port.
The port took advantage of fluvial-lagoon system between the mouths of Rivers Trainìti and Sant’Anna (the latter marks the line between Porto Salvo and Bivona), while existed a place inland where roman villas raised.
Hipponion, Valentia in Roman Age, and now called Vibo Valentia was stood in the middle of a large territory, located in a favourable topographical position also for its productivity.
The town hosted the most of Caesar’s navy during the civil wars between Caesar and Pompeus, thanks to its port boasting greater size than others located in South Mediterranean countries.
There are many ancient sources by Strabone, Lucilio, Cicerone, Cesare, Appiano reporting the existence of a port in Hipponion-Valentia that used to have a great importance for the carriage of silk, iron, wine, salt and wood from Calabrian Serra. Strabone talks about an epineion , a port arising at a distance from the town from which it depends on which was strengthened by Agatocle, Siracusa’s tyrant, who conquered Hipponion in 294 B.C.
In Roman Age, the port became the main stop of Tyrrhenian sea for Silva Bruttia’s wood used to build Roman army’s ships. Cicerone recalled Vibo valentia in his letters, Appiano described the navy’s journey in the town. Ottaviano used the port as naval base, as his adoptive father did.
Also Gregorio Magno and the Liber Pontificalis are a proof of the port activity until VIII century A.D. at least and then until XIII century as written in Il Compasso da Navigare.
The activity of the port was interrupted between XVII and XIX century to allow its structures’ silting as ordered by Roman popes to prevent the barbarians from finding shelter.
Other details on port come from the French archaeologist F. Lenormant, during ‘800. The widest arch was probably made of marble and the Nettuno sculpture would have been placed right here.
In summary, the Port-Limàni acquired fundamental importance in trade during Grecian and Roman ages.

Porto Salvo

The current small town, where Trainìti is, was a small seafaring village initially, thanks to a little Church hosting painted portrait of “Mary and Child” that sailors worshipped and already used to call “SS. Maria in Porto Salvo’s Church”.
According to the legend, the Church was built after an escaped sinking as a vow to the Virgin Mary. The ship was led by genoese Bernardino Belladonna, who took refuge by a sudden storm during his journey home from Costantinopoli, , thanks to the prayer to the Virgin Mary depicted in a Byzantine picture. Captain and sailors formed shelter right in the port of this place and lately built up a Church as a proof of devotion, exactly where that miraculous picture was.
Actually the Church is called “SS. Maria di Porto Salvo” and people say the picture that saved all those sailors is the one located right above the current altar.
Legend tells that the Church already existed before May 1618.


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Lìmani IGT Calabria - Cantine Artese

VINEYARDS: located in Zambrone, Madama precisely. They have an altitude of 150 m. s. l. m., with a south-west exposure. The soil is composed by clay and limestone.

SYSTEM OF VITICULTURE: spurred cordon with about 5.500 plants per hectare.

GRAPES: Magliocco 70%, Calabrese 30%

VINIFICATION: the harvest by hand begins the first half of September. Destemming and pressing are made simultaneously and follows the traditional fermentation with maceration in about 10 days at controlled temperature. After: soft pressing, rackings and maturation in part in steel, in part in wood.

ORGANOLEPTIC CHARACTERISTICS: the color is intense red with vivid highlights, the aroma is of ripe red fruits and lightly spicy. The taste is warm, very persistent and vigorus structure.

PAIRINGS: roast beef, bushmeat and aged cheese.



BOTTLE:750 ml