Gaglioppo

What Is Gaglioppo?

Gaglioppo is a red grape of Calabria, grown mainly on the Ionian coast around Cirò, in the province of Crotone. It makes medium-bodied reds and rosés with red cherry, dried herbs and earthy notes, firm tannins and warm alcohol, and is the grape of Cirò, Calabria's best-known wine.

Gaglioppo is an old southern variety. DNA studies suggest it is a natural cross of Sangiovese and Mantonico Bianco, a white grape of Calabria. It is well suited to heat and drought, and it is by far the most important red grape of the region. Its colour is often lighter than people expect from a southern red, and it turns to garnet fairly quickly. Since the 2000s a group of younger Cirò producers has worked to make fresher, more traditional versions with little or no new oak.

Where Gaglioppo Grows

  • Cirò: the hills between Cirò, Cirò Marina, Melissa and Crucoli, close to the Ionian Sea. Clay and limestone soils, hot summers and sea breezes.
  • Other parts of Calabria: around Crotone and Cosenza, and in the hills of the Savuto valley.
  • Southern Italy: small plantings in neighbouring regions.

Gaglioppo and Italian Denominations

  • Cirò DOC: Rosso, Rosato and Bianco; the red and rosé are mostly Gaglioppo. Rosso Classico comes from the historic core, and Riserva needs longer ageing.
  • Calabria IGT: the regional label, used for varietal Gaglioppo and blends.
  • Val di Neto IGT: used around Crotone, including for some Gaglioppo blends.
  • Other Calabrian DOCs: such as Melissa and Savuto, where Gaglioppo is part of the red blend.

Flavor Profile and Tasting Notes

  • Fruit: red cherry, strawberry, plum and dried fruit in older wines.
  • Other notes: Mediterranean herbs, licorice, leather, tobacco and earth.
  • Structure: medium body, light to medium ruby colour, firm and sometimes dry tannins, warm alcohol, moderate acidity.

Young Cirò Rosso is bright and fruity. Riserva and wines from old vines can age for ten years or more and become savoury and earthy. Cirò Rosato is dry and fresh, with strawberry and herbs.

Food Pairing

  • Calabrian cured meats: soppressata, capocollo and 'nduja.
  • Lamb and goat: roasted or stewed.
  • Pasta with meat sauce or with spicy tomato sauce.
  • Aged cheeses: pecorino and caciocavallo.
  • Grilled fish with the Rosato.

How to Choose and Where to Start

Start with a Cirò Rosso Classico, then try a Riserva and a Cirò Rosato. Producers worth knowing include Librandi, 'A Vita, Tenuta del Conte, Scala, Sergio Arcuri and Ceraudo.

Gaglioppo is related to Sangiovese and Mantonico, and shares Calabria's vineyards with Magliocco. Like Aglianico, it shows the firm, savoury side of southern Italian reds. Read our best Calabria wines, the Italian red wine guide, or browse the grape varieties index.