Description

The Toccomagliocco is a South Italy red wine made 100% from Magliocco grapes aged 10 months in tonneaux. Intense ruby red colour, good intensity and concentration, with ripe red fruit notes, spices and wild rose, beautiful tannins and persistent. To enjoy its taste, we recommend you to leave it breathe 30 minutes before serving. Wine made from indigenous yeasts, traditional agriculture and old style artisanal methods. Wine good to drink now or to have a great evolution after resting for 3-4 years in your cellar at controlled temperature and humidity.
Year: 2020

Toccomagliocco Vineyard

The vineyard is made up of 2.5 hectares wide land located on the plain of Sybaris, between the Ionian sea and Tyrrhenian sea, between the Pollino National Park and Sila Plateau, great wind, no factories nearby, no pollution. An area with a Mediterranean climate, historically ideal for vineyards, riches in clay and in nutrients that are absorbed by the roots and flow to grapes giving different flavors of our wines.

Toccomagliocco Wine Making

Grapes: 100% Magliocco
Soil: 24% Sand, 36% Slit, 40% Clay
Altitude: 600 mt on the sea level
Exposed: South-East
Vineyard density: 5.000 plants per hectar
Yeald per hectar: 700 Kg
Harvest: October
Production techniques: Guyot
Vinification: Fermented and aged in stainless steel. Unfiltered
Farming Type: Organic, No herbicides or pesticides used

Toccomagliocco Tasting Practice

Color: Intense ruby red
Aromatic: Hints of ripe red berries and rose hips
Taste: Harmonious, intense, very persistent, fruity and tannic
Food Pairing: Aged cheese, Pasta alla bolognese, Roasted and grilled meat, Red meat stew
Serving Temperature: 18° C
Opening: 30 minutes before serving
Glass: Large goblet, for red wines with good structure and intensity, which need oxygenation to develop its intense aromas
Alcohol: 13.5% vol.
Labelling: IGT
Bottle size: 750 ml

Produced and Estate-Bottled by L’Acino Winery Farm

Founded in 2006 by Antonello Canonico, Dino Briglio and Emilio Di Ciann (all natives of the mountain town of San Marco Argentano), Società Agricola L’Acino Srl is a communal effort to express the oft-forgotten possibilities of Calabrian terroir. When the project began, the three friends were working full-time in unrelated fields: Antonello was a film director, Dino a historian and Emilio a lawyer. Though they had no viticultural or winemaking experience, their love of wine was enough to start an estate, and the trio’s taste for “natural” wine meant focusing their attention on organic viticulture and minimal intervention winemaking.
After a year of searching far and wide for a small vineyard, Antonello struck gold with an hectare of the indigenous white grape Mantonico. Purchased from an old farmer who deemed the land too hard to work, this picturesque vineyard is located right on the border of the Pollino national park, the largest natural park in Italy. Soon thereafter, the guys were able to purchase a nearby 1.5 hectare parcel of the local red grape Magliocco. While converting both parcels to organics, they produced their first wines in the 2007, a white called Mantonicoz and a red named Tocco Magliocco. At 650 meters elevation and exposed North, both these sites are particularly cool, providing a lighter, more elegant style than most would expect of Calabrian wine. The next step was seeing something through from the beginning, and so a new search began for a suitable terroir that had never been planted in vines. This again took about a year, but resulted in the discovery of a stunning, sandy coteau where the guys have planted Magliocco and Mantonico from massale, much of it in franc de pied. Planted in 2007, these young vines produce the estate’s two entry level wines, both called Chora and both extremely fun, lively and surprisingly light gulpers. The wines ferment off their native yeasts, mostly in stainless steel vats, though a small amount of old French oak is used for the older’s vines’ best grapes. Vinifications take place without addition or retractions, save a small amount of sulfur at bottling. The whites in particular are wildly original and compelling, while the reds are a pure, coifable joy.
The vines here are very young, and were planted by the L’Acino team 10 years ago. As you can see, the soils had been heavily plowed; the guys are doing this every year following harvest, adding legumes, straw and many other good biodynamic things to promote mineral richness and depth to the soils. There are 5 distinct soil compositions within the vineyard, which are essentially varying amounts of sands. In the sandiest parts of this double-sided hill, the guys have planted in franc de pied. The sands go for 1.5 meters until they hit a solid, very hard sheet of rock. The layer of rock in the subsoils will always keep yields very low.
Furthermore because working organically from the start, the vines are taking a long time to find themselves in the soil. As far as the grapes planted, the vineyard features the indigenous Magliocco (red) and Mantonico (white), as well as some Grenache Noir and Grenache Blanc. Everything is planted in massale. These vines are very hard to work. The soils feature a little bit of clay, but are mostly comprised of very compact sand. These cool looking rocks can also be spotted throughout the vineyard.

Why Choose Our Wine

• Vineyard Location: Vineyard is located near the Pollino National Park, an area with a Mediterranean climate, ideal for vineyards.
• Production Techniques: Guyot. The Guyot system is a traditional practice popularised by Charles Guyot in the 1860s. It is a cane-pruned system with spurs. The cane buds grow into shoots that produce the yield in the following season. The spur buds produce shoots that can be used as canes the following year, thus preventing the vine from sprawling too far along the trellis. Often, spurs become part of the old wood.
• Farming Type: Organic, No herbicides or pesticides used.