Statti Gaglioppo, 2017

I feel like it’s been so long since I sat and tasted and typed but it’s been a mere 4 days during an incredibly drawn out week. I opened this bottle those 4 long days ago and needed to finish it, so decided to tell you about it! Gaglioppo is a grape endigenous to the Calabria region of southern Italy (the toe of the boot). It is the offspring of a cross between Sangiovese (think Chianti) and another Calabrian grape I just tried recently for the first time, Nerello Muscalese. I happened to locate this at my local wine shop when shopping for new varieties I hadn’t yet marked off my century list.

This wine is produced by Statti Winery. The Statti family has been living on the same plot of land as far back as 1700, when Baron Statti established a home on the five hundred hectares (2 square miles) his descendents still call home. While wine is a newer crop, they have had olive groves on the property for 300 years that now cover about 60% of the land. In addition to this, the Statti estate also includes 800 cattle that they breed. They use by-products from the breeding as fertilizer throughout the property. The wine segment only occupies 20% of the land but is tenderly cared for. The vineyard is situated on the backside of a hill to protect the plants from winds coming off the Tyrrhenian Sea. Statti believes in the principle that a great wine begins with the soil. After fertilizing the soil, they trellis the vines to maximize the potential of the grapes. The results are showcased in their wines. 

I poured it about an hour ago and I’ve sat here smelling ripe, juicy red raspberries bursting from the glass as I typed and read up about its origins. It’s a clear, moderately translucent ruby with edges turning the slightest brickish hues as the color pulls away from the glass. (I could almost read the candy wrapper through the wine). The glass still smells like it’s drinkable (no notes of vinegar and has plenty of aromatics). Red cherries and currants, tobacco, and vanilla round out the bouquet on my nose. The wine is fairly well balanced but the acid seems a touch too high. It is a dry wine that has smooth, light tannins, and moderate alcohol that provides a hint of warming as it goes down. Upon swallowing it, I was reminded of sour pie cherries on the extended finish. A disappointing result after all the promise it showed leading up to that point but could probably be masked with a margherita pizza! For those keeping track, this is #153!

-TheLooseTannin

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