Boris Mathiszik

9.0

In Little Italy in San Diego, and pairing this Calabrese grape - Magliocco - with Calabrese food. Wonderful. Full bodied, soft tannins. — 3 months ago

Jessica Schumacher

9.1

Wonderful funky Italian but you gotta let it open up or the alcohol cuts you. Mellows into dirty fruit. Bought at BP. — 2 years ago

Ceccherini Cristiano

8.9

This wine i brought it as a back up plan at the Mt.Pollino district tasting, but i didn't need to pour it.
I opened it afterwards at home and perhaps it showed a little less well than the three i had selected primarily for the evening.
Its a big wine, Magliocco grape 100%, which is the most grown vine on the Mt.Pollino district especially on the Calabrian side.
First you feel the oak, the wine rested 2 years in a big barrel. Eventually there is more and the oak component fades away too. Big dark plumpy fruit, quite earthy, chocolate, touch of licorice and balsamic and reasonably long too.
The initial oak puts me off a bit, but this is a traditional wine here that has always been a bit like this. I find that this would sell quite well on a Oz old style table competing with the so beloved( to the them) oaky reds where you can hardly feel the fruit, but at least here the scenario develops and it does unfold other parts to enjoy.
That's obviously just my personal opinion.
Still i feel this is a wine that can still travel in time thanks to his balance and freshness. I wanna review it again in a few years or perhaps i might look for older vintages. — 2 years ago

Sipping Fine Wine

8.9

Blend of 40% Gaglioppo, 40% Greco Nero and 20% Magliocco, medium Ruby red color with aromas of red and black fruits with gentle spice. On the palate flavors of blackberry and black cherry with black pepper spice. Chalky tannins, medium finish ending with fruit, spice and mineral notes. — 6 months ago

Ceccherini Cristiano

9.3

Very good
Very Beaujolais like
I am starting to get a grip on the Magliocco grape — 2 years ago

Ceccherini Cristiano

9.0

Red from the Mt.Pollino tasting i organised.
We are again in Calabria
Fabio callls himself an anarchist, but in saying that he just emphasises the fact that he knows the good way from the bad way of doing things without someone telling him what and how to do it. It's about taking responsibilities.
The company is a cooperative which does wine and figs mainly and the follow a bit of synergistic agriculture and permaculture.
He has complete respect for the land and the whole idea of give and take from Earth.
The wine is 100% guarnaccino nero he says and here starts a big argument with the Chiaromonte producer i know, but definitely the vines are old here, from 1974. Here Fabio says Guarnaccino nero is a harder version of magliocco as a plant and the wine has a deeper colour.
However the bottles i opened last night had a huge volatile to start with, barnyard was the scent, someone said hay, someone animal, i reckon it was all at once. But it did blow off after long time and the mouth was super good and long.
So i would say that this must need a big decanting of hours and it will be another story.
I will definitely give it a second chance
Mouth was better than the Toccomagliocco — 2 years ago

Jason Gelman

9.0

Calabrian red. Very good 👍🏻 — 2 years ago

Ceccherini Cristiano

9.2

Only produced in magnums
Absolutely delicious
A bit fizzy that stays and enhances the mineral aspect
There are red fruits and spices plus a bonus decoration of herbs
Super smooth even though quite vertical
Very long — 2 years ago

Brooke Gannon

9.0

Super juicy yet earthy — 2 years ago

with Joseph

Yanina Rosal

8.9

Vino con ataque dulce en boca aroma a frutos rojos gentil — 3 years ago