Spiriti Ebbri Neostos Bianco 2020

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Details of wine

A small Calabrian company that produces respecting the traditions and the environment in which the grapes are born. Born from the passion of two friends, today it produces indigenous and artisan wines for connoisseurs who appreciate wine made as it once was.

The Nestos Bianco, whose name comes from the union of two Greek terms Néos (new) and Nòstos (return), is obtained from 100% Pecorello, an indigenous grape variety that is born on mainly sandy soil.
The grape harvest is carried out strictly by hand, maceration on the skins and fermentation with indigenous yeasts in steel and in barrique.

A bottled wine still alive, an expression of the Calabrian land with only one negativity ... the very few bottles produced.

Try it at least once!



Giallo oro che dà riflessi brillanti.


Al naso senti i litchi e i frutti di passione.


In bocca è fresco, filigranoso, ricco di speziature curiose. Un sorso che avverti pieno, elegante, con quella mandorla amara sul finale.


Da provare con piatti a base di pesce o carni bianche.



YEAR 2020
ALCOL 14.50
FORMAT 0,75 L Standard
COLLECTED Diraspatura meccanica. Pressatura sofficce con torchio tradizionale verticale. Defecazione statica per 3 giorni.



LOCATION Spezzano Piccolo (Cosenza)
REFINEMENT Affinamento in bottiglia: 2 mesi.
WINEMAKING Fermentazione alcolica (15 giorni) ed affinamento (6 mesi) in serbatoio inox con un continuo batonnage. Una piccola parte del mosto (10%) ha fermentato in barrique usata. Il vino non ha svolto la fermentazione malolattica; è stato filtrato una sola volta, ma senza uso di filtro sterile.
PRODUCTION Nella vinificazione solo uso di lieviti indigeni e di piccole quantità di anidride solforosa.



Red shramp 2016
Red shramp 2017
Bibenda 2018
Bibenda 2019

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Name: Spiriti Ebbri
Start-up year: 2008
Address: Spezzano Piccolo (Cosenza)
Web Site: www.spiritiebbri.it

Spirits Ebbri is a very small and very young wine company established in June 2008 by three friends who, united by the same passion that led them for many years to produce wines for their own consumption, have transformed those moments of pleasure into the "generous" will to share other people (who were not relatives and friends, alas !, tireless consumers of our wine!) of the pleasure of the "magnificent exhortation" of our wines. In the municipality of Lappano (CS), near the municipality of Spezzano Piccolo, where the company is located in a "garagistic" cellar, we have a land of two hectares, of which one planted in a vineyard, almost by the end of its life, that we are providing for renewal and enlargement. We also run a vineyard of about half a hectare, and in a few years we will manage directly more than three hectares of vineyard. The vineyards are the typical Calabrian vines: sweet and canola, gaglioppo, greek black, white greek, mantonia, sheep, etc., even though almost all the authorized and / or recommended vines in Calabria will be used / implanted. We produce wines either with grapes grown directly or with grapes coming from historically-named countries: Frascineto, Donnici di Cosenza, Cirò, Strongoli, etc. and cultivated by selected suppliers, both in organic and conventional. However, whenever possible, we prefer small organic farmers and we love old and unproductive vineyards. Vigneron (the one who cultivates the vineyard and obtains the wine) in the first person - at least for the vineyards directly cultivated by us - we crave the entire wine chain, from the vineyard to the cellar, and our technical and cultural setting is based on agriculture biological and biodynamic. In the cellar, vinification and refining take place with native yeasts and bacteria and, except for small amounts of potassium metabisulphite, without the use of any additive. Among our enocultural references we want to mention, besides the great Louis Veronelli, Henry Jayer, the Burger's "patriarch", considered by many, when he was alive, the greatest vinificator in the world, who best synthesizes our production philosophy he says: "To make wine requires instinct and heart, and more is a philosophy. Wine is not a simple drink, it's a pleasure. It requires respect for its complexity, for its originality, for the wealth of stimuli it offers. " As with many vigneron, we like to think that our screws "listen" to us, to enjoy themselves and to love us, especially because we think so to do with them: we cuddle them as we "listen" and observe; we try to stress the right and keep them in shape and, above all, we thank them heartily for the product they offer us clearly. In returning them, we try to put all our energy to try to produce wines that are the most natural expression of a terroir, and therefore the only, in our humble warning, able to arouse unique, original feelings, however you perceive them or you want to perceive.