Grape Feature: Gaglioppo

Calabria is not only physically demanding to work, but is also one of the most economically depressed parts of Italy. As such, viticulture gives way to more practical agricultural products like citrus and olives. The amount of quality wine produced and exported is very little, but with high altitudes, temperate maritime climates and poor, well-draining soils, Calabria has great potential for wine production.

Gaglioppo is indigenous to Calabria. It does well in drought conditions but is susceptible to oidium (a fungus, AKA Powdery Mildew). This grape is thick skinned and wine producers need to let the grape fully ripen and then allow a lot of skin contact during the maceration process to create structure.

The most well-known Calabrian DOC is Ciro, the rosso version made of at least 95% Gaglioppo typically blended with a white, either Trebbiano Tuscano or Greco Bianco for the remaining 5%. This DOC has ancient roots – legend has it that this wine was made to toast the gods by Olympic Champions in ancient Greece. Flavor profiles can range from vibrant red cherry fruit to dried fruit and earthy funk.

-Emily, SPQR Master Behind The Bar