Saracena lies at the foot of Mount Pollino, in a hilly landscape that opens out towards the Sibari Plain and is characterised by a mix of vineyards, olive groves and wooded hills. The terroir arises from the interplay between the Mediterranean influence of the lower-lying areas and the mountainous character of the range, with bright summers, cooler winters and a breeze that fosters balanced conditions for the ripening of the grapes. The soils, characterised by limestone and clay, help to impart structure, intensity and a distinctive mineral character to the wines.
Local viticulture preserves a highly interesting ampelographic heritage, based on indigenous varieties such as Guarnaccia, Malvasia, Moscatello and Duraca – also known as Odoacra – alongside red grape varieties such as Magliocco. The wine most representative of the Saracenara tradition is produced using an ancient and intricate method: the musts from Guarnaccia and Malvasia are concentrated by boiling, whilst the Moscatello and Duraca are left to dry; the musts are then blended and left to ferment in oak. The result is an aromatic, dense and harmonious passito, an expression of a winemaking culture handed down through the ages and still deeply rooted in manual labour, biodiversity and the identity of the village.