Alc. 13.5 %
It's easy to get confused by Italy's staggering number of local grape varieties - there are believed to be as many as 500 - so it's entirely understandable if you've never come across a wine made from Gaglioppo. Hailing from Calabria (the toe of the boot) hasn't helped the grape's international fame: the region has never been a winemaking powerhouse, and has lagged behind Italy's other provinces in terms of investment in the industry. The one exception is in the small DOC of Cirò, centered around the village of the same name.
Here, quality-minded producers like Cantine Lavorata make aromatic, structured reds from this fascinating grape. A fourth-generation, family-owned winery, Cantine Lavorata is focussed on high-quality expressions of local grape varieties. Produced from 100% Gaglioppo, their Cirò Classico is fermented in stainless steel before being aged for a year in barrels made of wood from chestnut trees.
Enjoy this aromatic, complex red at about 18 C over the next 3-5 years.
We'd recommend decanting this red for about an hour, after which you'll be rewarded with aromas of ripe plum, fresh cherry, and fig, complemented by earthier notes of cedar, cracked black pepper, and dried flowers.
Glossy fruit (cherry, black plum and strawberry) and vibrant acidity are supported by powerful, youthful tannins - these soften with time in a decanter or in your glass, so take your time! Secondary notes of tomato leaf, balsamic, bittersweet chocolate and almonds emerge on the dry, long finish.
Tomato-based pasta dishes are a natural match for this powerful red: try with anything from a simple red sauce to pappardelle with braised veal ragu.