This floral yet meaty wine has aromas of plum, hibiscus and orange blossom with a hint of clove. Sunsoaked
black and red plum flavors follow through on the palate with notes of pepper and cola nut. The
tannins are tender rather than drying and have a pleasant freshness and vibrancy, making this an easysipping
wine despite its deceptively dark color The wine is 90% Negroamaro and 10% Malvasia Nera, two
varietals grown almost exclusively in Puglia and particularly in the Salento region in the “heel” of Italy.
Plum, hibiscus, orange blossom, clove and black pepper.
Michele Calo is a family-owned and family-run wine estate located in Tuglie, Puglia, inside the Alezio
appellation, best known for rosé wines. The Michele Calo winery does indeed focus on rosé production and
has a national reputation. Though less well known, their Grecantico Salento Rosso is a splendid expression
of the region’s best known and most important native varietals, Negroamaro and Malvasia Nera. The
Negroamaro grape has dominated viticulture since at least the sixth century BC. This grape produces some
of the best red wines in Puglia, particularly when blended with a touch of the aromatic Malvasia Nera, as in
this wine from Michele Calo. Negroamaro is notable for its deep color, vibrant perfume and often a
pleasant, earthy bitterness. As with a lot of lesser-known Italian reds, this grape’s rustic image has improved
over the last two decades as producers have started crafting their own wines instead of selling their grapes to
a local cooperative.
With its fresh acidity, juicy flavors and mild tannins, the wine is a wonderful partner for turkey and all the
trimmings, able to take on the myriad flavors in roasted poultry, dressings and side dishes with ease. The
wine’s hint of earthiness would be a great match for strong cheeses like Taleggio or Camembert. Or pair it
with rustic stews and meat-and-tomato ragùs, served on their own or over pasta or polenta. Personally, I
like it my Forever Roasted Lamb accompanied by my Potatoes alla Contadina. Serve with a crisp green salad on
For years Michele Calo worked in France’s coal industry until he had enough money to buy vineyards in
his native Puglia.