We seem to find ourselves increasingly drawn towards pale red wines, made from thin-skinned grape varieties like Nebbiolo, Pinot Noir or Nerello Mascalese, which are responsible for Barolo, red Burgundy and Etna Rosso respectively. We love the way the flavours are held within a loose grip, where the wine not only looks translucent, but seems to let you taste through it to the terroir. This Gaglioppo, known as the Barolo of the South, pours a pale, red-brick colour, which is typical of of the variety, and the aromas are evocative of the grape and the region, with notes of tomato greenhouse, terracotta dust, tobacco leaf, loose tea, wild strawberry and orange peel. The comparisons with Barolo are most evident on the palate, where the silky fruit displays the character of a light Nebbiolo, gripping slightly on the finish, with a hint of Campari bitterness. You can drink it on its own, but it goes especially well with the local smoked cheeses, such as Caciocavallo or Provola. 14% alc. Unoaked. 85% Gaglioppo and 15% Magliocco. Drink now-2030. Organic.