Calabria, hot and dry, is not an immediately obvious landscape for high-quality grape growing. Most red wine grapes would be too easily cooked by the climate, producing wines that taste stewed and raisiny. This region requires a unique variety to handle the heat, one that performs well in drought conditions. Gaglioppo is the grape variety that flourishes in this special place.
Gaglioppo wines are full-bodied, high in alcohol and tannins, with a need for considerable time in the bottle for them to soften their character.
The Duca dell'Argillone 2010 has a deep ruby red colour with garnet tones. Intense and complex, with crashed berry flavours, hints of minerals and tobacco, spicy secondary notes (vanilla). Full bodied, intense and balanced, it shows solid though well-integrated and round tannins.
Aged in small French durmast casks (barriques) for 18-24 months.
The best food pairings for Gaglioppo wines - besides red meat, game and seasoned cheese - include pasta with garlic, oil and chili as well as roasted Mediterranean vegetables.
Best served at 16-18 °C after decanting to fully appreciate the roundness and elegance of the wine.
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