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 n the southern region of Calabria, Verbicaro is the equivalent of good wine. The climate, the geological structure of the soil, and traditional winemaking techniques combine to make the wine produced at Verbicaro, Orsomarso, Santa Domenica Talao and Santa Maria del Cedro, all of which are situated in the province of Cosenza, one of the best-known wines here.Plentiful historical evidence shows that the ancients, in the golden age of the Roman Empire, used to come here for their supply of this divine nectar which, then as now, was fermented and aged in the semidarkness of the "catuvi," the local cellars. The secrets of winegrowing and winemaking have been preserved here for many centuries. But nowadays the old rhythms are a thing of the past. Modern technology has modified the old transportation and vinification methods as well as the production cycles that, albeit more efficient, are no longer as fascinating as they used to be. In the past, harvested grapes were taken on the back of donkeys and mules to the so-called "parmienti," where barefoot peasants crushed them. The must was collected in tanks, while the remaining juices were extracted from the pomace using a wooden winepress. The must was then taken to the "catuvi" in goatskin bags and poured into wooden barrels where it was left to ferment. Fermentation lasted until December 8, the day of the Immaculate Conception, when the new wine was first tasted. To date, December 8 is referred to here as the feast of "perciavutti" - the day of the piercing of the barrels.
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