Gaglioppo has been cultivated in Calabria since ancient times and is often linked to the Greek colonists who established settlements along the Ionian coast. The name likely derives from a local dialect, though its precise etymology remains uncertain. Some historical references suggest it may have once been called Arvino or Aglianico di Calabria, but these names are no longer in widespread use. For centuries, Gaglioppo was the dominant red grape of the region, used to make structured, long lived wines that were highly valued for blending across southern Italy. In the twentieth century, its popularity declined with the rise of lighter, more accessible styles. Today, Gaglioppo is undergoing a quiet revival as part of Calabria’s effort to reassert its native viticultural identity.

Recent DNA research indicates that Gaglioppo may be related to Sangiovese, though the connection is still under study. It is genetically distinct from Aglianico, despite historical confusion between the two. Gaglioppo is sometimes referred to as Magliocco Antico or Arvino in older texts, but modern ampelography treats it as a unique variety. It is almost exclusively grown in Calabria, particularly in the provinces of Crotone, Catanzaro, and Reggio Calabria, and is rarely seen elsewhere in Italy. It is the principal grape of Ciro DOC, where it is often vinified alone or with small amounts of Greco Nero.

Gaglioppo is a late ripening variety that thrives in hot, dry Mediterranean climates. It is well adapted to the sandy, clay limestone, and alluvial soils found along Calabria’s Ionian coast, especially in the hills around Ciro Marina. The vine is drought tolerant, moderately vigorous, and able to produce stable yields with relatively little intervention. Its thick skins provide resistance to disease and sunburn but can lead to high tannin levels if not carefully managed. Gaglioppo can suffer from uneven ripening and often requires extended hang time to reach phenolic maturity, making it best suited to low yield, high exposure vineyards.

Gaglioppo is typically vinified in stainless steel or concrete to preserve its fruit and natural character, with some producers ageing in large oak casks or used barriques to soften tannins and develop complexity. Maceration times vary depending on the intended style, with some opting for shorter fermentations to emphasise freshness and others using extended maceration to build structure and ageworthiness. The grape’s high tannin content and moderate acidity require careful balance in the cellar. It is rarely blended but may be softened with small additions of Greco Nero or international varieties in IGT wines.

Gaglioppo produces dry red wines that are medium to full bodied, with firm tannins, moderate acidity, and aromas of dried cherry, plum, tobacco, leather, and Mediterranean herbs. With age, the wines develop savoury notes of spice, earth, and dried rose. Alcohol levels are typically moderate to high, and the palate is often dry and grippy, especially in youth. In more modern expressions, Gaglioppo can show red berry fruit, floral lift, and a polished texture, while traditional styles lean toward rusticity and warmth. The best examples benefit from a few years in bottle to harmonise structure and flavour.

Gaglioppo is central to Calabria’s efforts to revive its native grape varieties and reposition itself as a source of serious, terroir driven wines. Young producers and cooperatives are exploring lower yields, organic farming, and minimalist cellar work to showcase the grape’s true potential. A growing interest in single vineyard bottlings and traditional winemaking methods is helping to reestablish Gaglioppo as more than just a rustic regional red. Although it remains under the radar internationally, Gaglioppo is gaining attention among sommeliers and enthusiasts for its authenticity, food friendliness, and distinctive southern Italian character.

Librandi produces benchmark Ciro Rosso Classico Superiore from Gaglioppo, combining ripe fruit with structure and ageing potential. Scala, Sergio Arcuri, and Cataldo Calabretta offer more traditional, artisanal styles that emphasise freshness, tension, and mineral purity. Cantine de Luca and Ippolito 1845 create polished, modern interpretations that retain regional character. These producers reflect the growing diversity of Gaglioppo and its potential to express Calabria’s sun baked hillsides with both elegance and grit.