Cirò is a town and coastal wine region perched on the ball of the foot of the boot of Italy (region of Calabria). The grape here is gaglioppo, an utterly characterful variety loaded with acidity and tannin. (For a deep and fascinating dive into Cirò and gaglioppo, check out PMW’s own Emilia Aiello’s page on her cittavino.co site). Giuseppe Ippolito’s farming is certified organic. Serra Sanguigna is approximately 70% gaglioppo, 15% malvasia nera and 15% greco nero. Fermentation is in stainless steel and aging in large barrels. The wine is unfined and unfiltered. 14% alcohol. This is the more rustic wine of the estate, with red and black stone fruits framed by “cowboy flavors” of smoked meats, campfire, leather, and tobacco. It's pretty lithe for gaglioppo, in part due to the bottle age, which has softened the tannins. Calabria is the only region in Italy with certifiably piccante food, thanks to their ubiquitous chiles, so don’t hesitate to go a little wild here. ‘Nduja, on its own or in a pasta sauce, but also spicy tacos, Texas chile, or vegetarian tortilla soup with chipotles in adobo (check out the New York Times recipe).