Gaglioppo

Gaglioppo is an ancient red grape variety that has been cultivated in the southern Italian region of Calabria since Roman times. It is an important variety in its native region, where it accounts for a considerable portion of the total wine production.

Gaglioppo grapes have thick skins and produce deep red wines with a tannic structure. On the nose, these wines can have aromas of ripe red fruit, spices and leather. On the palate, Gaglioppo wines tend to be full-bodied with a pleasant bitterness and hints of red berries, tobacco, and spices.

Gaglioppo is mainly cultivated in the Italian region of Calabria and is especially prominent in the DOCs of Cirò and Savuto. It is also grown in the DOCs of Donnici, Greco di Bianco, Lamezia, Melissa, and Palizzi. Gaglioppo is cultivated in Campania, Abruzzo, Marche and Sicily, but does not share the same reputation as it has in the home region of Calabria. Gaglioppo performs well in dry condition but harvesting before it overripes is essential to keep the aicidity. Gaglioppo usually undergoes long maceration to better extract tannins, wines are typically aged in traditional large botti, which helps to soften the harsh tannins and add complexity. Gaglioppo wines are usually robust and rustic in style. The DOC Cirò wines are the most renowned and tend to be the most structured and complex, with a balance of tannins and acidity. Wines from the DOC Savuto have similar characteristics, but tend to be lighter and softer. Gaglioppo wines are perfect for hearty foods like grilled meats, stews, and aged cheeses. They can also be served with roasted vegetables, mushrooms, and tomato-based dishes.

Gaglioppo is one of the numerous descendent of Sangiovese.