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Gaglioppo Calabria IGT

As with so many "ancient" grape varieties, especially ones that are situated in Southern Italy, there is some notion that Gaglioppo is originally Greek. Recent genetic studies do suggest a strong relationship to a rare Sicilian variety called Frappato. Gaglioppo is a hardy variety, and is very well adapted to the exceedingly hot and dry conditions that prevail in Calabria. Gaglioppo berry bunches are tightly packed, with a medium skin thickness. The vine’s production is fairly prolific, vigorous with lots of foliage, as well as predictable from vintage to vintage. Gaglioppo ripens fairly late usually in the first week in October, but Calabria’s hot and dry conditions provide plenty enough heat and light to fully ripen the fruit.

Owner: Alberto and Antonio Statti
Website: www.statti.com
Winemaker: N. Colombo and V. Bambina
Type: Red wine
Varietals: 100% Gaglioppo Rosso

Vineyard Location: Lamezia Terme
Orientation: South
Elevation: 450 ft
Trellising: Vertical trellising
Soil: Medium textured, clay containing some organic matter

Fermentation at controlled temperature (71-73°F) for 10 days. Maceration on the skins for 10 days and malolactic fermentation in stainless steel.

Aging Process
3 months Stainless - steel tanks (100 Hl) plus 2/4 months in the bottle before the release

Tasting Notes
Color: Ruby red
Bouquet: Intense aromas of cherry and spices on the nose, together with more delicate scents of violet, pomegranate and ripe plum
Flavor: On the palate it shows a pleasant and elegant personality, with a good structure, perfectly balanced between freshness and smoothness
Pairings: Pairs perfectly with grilled meat and medium-aged cheeses or served lightly chilled (53-56°F) with fish soup or rich seafood dishes

Alcohol Content: 13%
Serving Temperature: 60-62°F
Production: 40,000 bottles