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Tenuta Del Conte Ciro Rosso Classico Superiore

$29.00

Out of stock

Vintage: 2017
Region: Calabria, Italy
Viticulture: Organic
Grape varieties: 100% Gaglioppo

Tenuta Del Conte Ciro Rosso Classico Superiore is abundant and dynamic, with decisive and distinctive tannins. Paired with red sauce pasta.

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Out of stock

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ABOUT THE PRODUCER

About Tenuta Del Conte Ciro Rosso Classico Superiore

Tenuta Del Conte Ciro Rosso Classico Superiore is abundant and dynamic, with decisive and distinctive tannins. The fullness of this wine is paired best with red sauce, even spicy, pasta dishes, stewed or braised pork, and lightly aged pecorino (sheep) cheese.

About Tenuta Del Conte

Tenuta del Conte was established by Francesco Parilla, between the Ionian sea and the sinuous hills of Cirò Marina.
The vines were planted between 1960 and 1965 and they produce the native grapes “Gaglioppo” and “Greco Bianco”. The synergy between traditional processes and technological innovations imprints in these wines a unique character and spirit. From 2016 they received an Organic Certification.

About Gaglioppo

Gaglioppo is a southern Italian grape variety best known for producing soft red wines from the mountainous Ciro DOC in Calabria. The variety is the main grape in this part of Italy and has been used in the region for centuries. It produces varietal red wine that is typified by a range of crushed berry flavors, often accented by cherry and spicy secondary notes.

The origins of Gaglioppo are unclear. The traditional theory is that the variety arrived with Aglianico at the time of the ancient Greeks. However, recent DNA testing suggests that it is more likely to be one of the many descendants of Sangiovese. A third theory is that both are true but that it is the result of a cross-pollination between Sangiovese and an unknown variety from Greece.

In Ciro, Gaglioppo vines are grown at high altitudes to protect them against the hot southern Italian climate. Many producers choose to pick early in the season to help retain good levels of acidity and to prevent the fruit from tasting too jammy and stewed once vinified. It is also important that producers control their fermentation temperatures, as Gaglioppo can easily oxidize and lose its structure if allowed to overheat. Long maceration times will help coax out Gaglioppo’s shy tannins.

Along with Calabria, Gaglioppo is cultivated in Abruzzo, Marche and Umbria. Central Italian Gaglioppo tends to be less distinctive than the south, but increasing interest in the variety is prompting more producers to experiment with it as a blending grape. Gaglioppo responds best to dry conditions but can become too alcoholic if its high natural sugar levels are left to develop for too long on the vine.

Some people like to slightly chill their Gaglioppo, for a refreshing summer drink.