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Odoardi Calabria Giovan Battista Rosso 2014
Critical AcclaimAll Vintages
As the toe of Italy’s boot and closer in proximity to Sicily than any other mainland Italian region, Calabria holds much much in common with the island by way of climate, landscape and agriculture. Calabria’s principal red grape, Gaglioppo, is also a close relative of Sicily’s famous Nerello Mascalese.
Cirò, Calabria’s most valuable appellation, covers gently sloped hills on the Ionian Sea coast. Its wines are based on the indigenous red, Gaglioppo, and can be made as single varietal wines or blended with Cabernet or Merlot. Also of interest from Calabria is the red Maglioppo, likely a relative of Sangiovese. Whites here are made of Greco.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.