Silky, dense, dark fruit with a brambly, meaty, licourice edge, this is characterful, satisfying southern Italian red. It's made from Magliocco, a variety that's native to Calabria at the toe of the boot, and comes from Dino's younger, organically farmed vines. Fermented naturally and aged for 8 months in stainless steel, it's the kind of up front red we'll be slurping on with that mid week bowl of pasta.  

In 2006, with no viticultural or winemaking experience (but with a love of wine), Dino Briglio and two of his mates purchased a 1.5 hectare vineyard in Calabria and started L’Acino. Dedicated to championing local varieties and old vines, Dino now organically farms 15 hectares at altitudes between 400 and 600 metres.